Name: Homemade Flour Tortillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups (15 oz/426 g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup (8 fl oz/240 ml) warm water; ⅓ cup (2 ½ fl oz/75 ml) vegetable oil

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Introduction

Homemade flour tortillas are soft, versatile, and easy to make with just a few simple ingredients. Perfect for tacos, quesadillas, or wraps, these tortillas elevate any meal with their fresh, warm taste.

A round woven basket lined with a soft light blue cloth holds five flatbreads, stacked in a slightly overlapping layer. The flatbreads are light beige with uneven brown spots scattered across their soft, slightly puffed surfaces. The basket and its contents rest on a white marbled texture, with a colorful woven mat showing strips of red, green, blue, yellow, and pink stripes adding vibrancy to the background, along with a round woven lid partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (15 oz/426 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (8 fl oz/240 ml) warm water
⅓ cup (2 ½ fl oz/75 ml) vegetable oil

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, baking powder, and salt. Mix on low for 30 seconds.
Step 2: With the mixer running at medium speed, slowly add the warm water and vegetable oil.
Step 3: Continue mixing on low until the dough comes together and forms a smooth ball, about 5 minutes.
Step 4: Transfer the dough to a work surface and divide it into 12 even pieces. Shape each piece into a ball using your hands. Avoid flouring the surface to help shape the balls more easily.
Step 5: Gently flatten each ball to about 3 inches in diameter with the palm of your hand. Cover with a clean kitchen towel and let rest for at least 15 minutes.
Step 6: On a lightly floured surface, roll each piece into a 6-inch (15 cm) circle using a rolling pin. Do not stack uncooked tortillas to prevent sticking.
Step 7: Heat a non-stick pan over medium-high heat. Cook each tortilla for 1 minute until bubbles form and the bottom browns slightly, then flip and cook for 30 seconds more. The tortillas should be soft with light brown spots; avoid overcooking to keep them tender.
Step 8: Stack cooked tortillas on a plate and enjoy warm with your favorite fillings.

Tips & Variations

For extra flavor, try substituting half the water with milk or add a teaspoon of garlic powder to the dough.
Use vegetable shortening instead of vegetable oil for a slightly different texture.
Keep rolled-out tortillas covered with a towel if you’re not cooking them immediately to prevent drying out.

Storage

Store leftover tortillas in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag for up to 8 weeks. Reheat by warming in a skillet or wrapping in a damp paper towel and microwaving briefly to keep them soft.

How to Serve

A pair of woman's hands with light purple nail polish and simple silver rings are rolling out a small, thin circle of light beige dough using a wooden rolling pin. The dough is smooth and round, placed on a white marbled textured surface lightly dusted with flour. The hands are positioned on either side of the rolling pin, gently pressing down as they roll the dough flat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a stand mixer?

Yes, you can mix the ingredients by hand using a large bowl and a wooden spoon, then knead the dough on a floured surface for about 5-7 minutes until smooth.

Why did my tortillas turn out crispy?

Overcooking the tortillas or cooking on too high heat can cause them to become crispy. Cook each side just until light brown spots appear and the dough is cooked through but still soft.