Flour Tortillas
Soft, pliable flour tortillas with the perfect amount of chew and just a hint of toasty brown spots from a hot skillet. Made from simple pantry staples, these homemade tortillas are worlds apart from store-bought. Ready in under an hour, they taste just like the ones from your favorite taqueria.
For 8 servings
- prep · ~2 min
Mix the dry ingredients.
1.In a large bowl, whisk together 2 cups all-purpose flour, ½ teaspoon salt, and ¾ teaspoon baking powder.2.Make sure everything is evenly distributed before adding the fat. - mix · ~3 min
Cut in the shortening.
1.Add 3 tablespoons of vegetable shortening to the flour mixture.2.Use your fingertips or a pastry cutter to work the fat into the flour until the mixture looks like coarse crumbs with pea-sized bits of shortening.TIPDon't overwork it — those little pockets of fat are what make the tortillas tender and flaky. - mix · ~5 min
Add water and form the dough.
1.Pour in ¾ cup of hot water and stir with a wooden spoon until a shaggy dough forms.2.Turn the dough onto a lightly floured surface and knead for about 3 to 4 minutes until smooth and elastic.3.The dough should feel soft and slightly tacky but not sticky.TIPHot water helps the gluten relax so the tortillas roll out thin and puff up nicely in the pan. - rest · ~15 min
Rest the dough.
Place the dough back in the bowl, cover with a damp cloth, and let it rest for 15 minutes. This relaxes the gluten and makes rolling much easier.
TIPDon't skip the rest — it's the secret to tortillas that roll thin without springing back. - prep · ~3 min
Divide and shape into balls.
1.Divide the rested dough into 8 equal pieces.2.Roll each piece between your palms into a smooth ball and flatten slightly into a disc.3.Cover the discs with the damp cloth to prevent drying. - prep · ~10 min
Roll out the tortillas.
1.Lightly dust your work surface and rolling pin with flour.2.Roll each disc into a thin round about 7 to 8 inches in diameter, rotating the dough frequently for an even circle.3.Don't worry about perfect circles — rustic is beautiful.TIPRoll from the center outward and rotate the dough a quarter turn after each pass. Thin tortillas puff better. - fry · ~4 min
Cook the tortillas on a hot skillet.
1.Heat a cast iron skillet or heavy frying pan over medium-high heat until very hot.2.Lay a tortilla in the dry pan and cook for about 30 to 45 seconds until bubbles form and brown spots appear.3.Flip with tongs and cook the second side for another 30 seconds until spotted and puffed.4.Small charred spots mean big flavor — don't be afraid of a little color.TIPThe pan should be hot enough that the tortilla sizzles on contact. If it takes too long to brown, raise the heat. - assemble · ~1 min
Keep warm and serve.
Transfer each cooked tortilla to a clean kitchen towel and wrap it up to keep the tortillas soft and warm while you cook the rest. Serve immediately while still pliable.
TIPStacking the hot tortillas inside a towel traps steam and keeps them from drying out — exactly like a tortilleria.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the dough rest the full 15 minutes so it rolls out without snapping back.
- 2Roll each tortilla just before cooking to keep the dough pliable and easy to handle.
- 3Cook over medium-high heat; a properly hot pan gives you those toasty brown spots for flavor.
- 4Stack cooked tortillas in a clean kitchen towel to trap steam and keep them soft.
- 5If the dough feels sticky while kneading, dust with a tiny bit of flour, not too much.
- 6Reheat leftover tortillas in a dry skillet for 15 seconds per side to restore softness.
Adapt it for your goals.
Whole-wheat
Replace 1 cup of all-purpose flour with whole wheat flour. Use a bit more hot water (about 2 extra tablespoons) since whole wheat absorbs more liquid. This gives a nuttier flavor and extra fiber.
gluten freeGluten-free
Swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. The dough will be more delicate, so roll between two sheets of parchment paper for best results.
herb & garlicHerb & garlic
Add 1/2 teaspoon garlic powder and 1 tablespoon finely chopped fresh cilantro or parsley to the dry ingredients. Great for wraps or as a side to grilled meats.
low fatLow-fat
Reduce the shortening to 1.5 tablespoons and add an extra 1.5 tablespoons of hot water. The tortillas will be slightly less tender but still soft and pliable.
Why this is on our healthy list.
Moderate in Saturated Fat
Using vegetable shortening or lard keeps saturated fat levels moderate compared to butter-heavy doughs, making these tortillas a reasonable choice for balanced meals.
Good Source of Energy
All-purpose flour provides complex carbohydrates that offer steady energy, especially when tortillas are paired with protein- and fiber-rich fillings.
Low in Added Sugar
This recipe contains no added sugar, relying only on the natural sweetness of the flour and the toasty flavor from the pan, which supports stable blood sugar levels.
Frequently asked questions
The dough likely dried out. Make sure to keep the dough balls covered with a damp cloth between rolling. If the dough feels stiff, let it rest an additional 10 minutes wrapped in plastic.
