Homemade Flour Tortillas Recipe
This Homemade Flour Tortillas recipe delivers soft, pliable tortillas perfect for quesadillas, tacos, or any Mexican-inspired dish. Made with simple ingredients like all-purpose flour, baking powder, salt, water, and vegetable oil, these tortillas come together quickly with just a few steps. Cooking them on a hot non-stick pan ensures light browning and tender texture without crispiness, making them ideal for wrapping a variety of fillings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 tortillas 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Dry Ingredients
- 3 cups (15 oz/426 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup (8 fl oz/240 ml) warm water
- ⅓ cup (2 ½ fl oz/75 ml) vegetable oil
Instructions
- Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, baking powder, and salt. Mix on low for 30 seconds to distribute the ingredients evenly.
- Add Liquids: While the mixer runs at medium speed, gradually add the warm water and vegetable oil. Continue mixing on low until the dough forms a smooth ball, about 5 minutes.
- Divide and Shape: Transfer the dough to a clean work surface and divide into 12 equal pieces. Shape each piece into a ball. Avoid flouring the surface at this stage to facilitate shaping.
- Flatten and Rest: Using your palm, gently flatten each dough ball into a roughly 3-inch disc. Cover these discs with a clean kitchen towel and let rest for at least 15 minutes to relax the gluten.
- Roll Out Tortillas: Lightly flour your work surface to prevent sticking, and roll each disc into a 6-inch diameter circle using a rolling pin. Avoid stacking uncooked tortillas as they will stick together.
- Cook Tortillas: Heat a non-stick pan over medium-high. Place one tortilla in the pan and cook for 1 minute until bubbles form and the bottom browns lightly. Flip and cook the other side for 30 seconds. The tortillas should be soft with brown spots but not crispy.
- Stack and Serve: Place cooked tortillas on a plate and you may stack them now. Serve immediately for best taste and texture with your favorite fillings.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or freeze in a ziplock bag for up to 8 weeks.
Notes
- Do not overcook the tortillas or they will become crispy instead of soft and pliable.
- Avoid stacking uncooked tortillas to prevent sticking.
- Use warm water to help hydrate the flour and improve dough texture.
- If rolling tortillas is difficult, let the dough rest a bit longer to relax the gluten.
- Leftover tortillas freeze well—thaw at room temperature before reheating.
Keywords: Homemade Flour Tortillas, Soft Tortillas, Mexican Bread, Tortilla Recipe, Easy Homemade Tortillas
Find it online: https://yumwithmia.com/homemade-flour-tortillas-recipe/
