This recipe for Homemade Flour Tortillas is the easiest and the best tasting flour tortillas I have ever eaten! You only need 4 ingredients to make this versatile recipe. And, it’s very likely you already have those ingredients in your pantry!
If you have never eaten a homemade flour tortilla before, then you are in for a treat. It’s hard to believe that just 4 simple ingredients can have such a delicious outcome! You will say goodbye to store-bought tortillas after the first bite. Then you can enjoy recipes like Cheese Enchiladas with Red Sauce, Roasted Shrimp Enchiladas, or Crockpot Chicken Tacos!
Why I make homemade flour tortillas
The first time I ever made a homemade flour tortilla was in my 9th grade home economics class. I loved them then, but making homemade tortillas wasn’t my thing when I was that young. Many years passed before I decided to make these again, and after doing so, I don’t know why I didn’t do so sooner!
This recipe is so simple to make. It doesn’t even matter if you have a tortilla press. Although that may make it even simpler! I have never invested in one and don’t really feel the need to do so because rolling them out with my wooden rolling pin is easy enough for me to do.
How to make a homemade flour tortilla recipe
First off, you need very little to do this! The absolute must have equipment in my opinion are a good mixing bowl, pastry blender, liquid measuring cup, and a wooden rolling pin!
It all starts with using your pastry blender to cut the flour, shortening and salt together. What this means is you are using the pastry blender to incorporate the shortening into the flour. The pastry blender helps do this without heating up the shortening by using your hands. And, as you cut into the shortening and flour, little pieces of dough start to form. Once you have a mixture that resembles a bunch of little pea crumbs, the water will be added to form a dough
The dough should be handled as lightly and little as possible. This means you shouldn’t overstir it. Just mix in the water and stir until a dough forms. I just use a table fork to stir the mixture together. It should look close to the photo above where it’s really not a uniform shape just yet.
The next step is to remove the dough from the mixing bowl and place it on a floured surface. Any hard surface will do. You can either do this directly on your countertop, or pull out a wooden cutting board or pastry mat to use. You will need to knead the dough a few times to bring it into a ball shape.
This recipe will make 12 homemade flour tortillas. Which means you will need to divide the dough into 12 portions. I do so by first cutting the ball of dough in half. Then I cut each half in half again to have 4 pieces of dough similar in size. Each quarter is then cut into thirds. At that point you will have 12 pieces of dough to work with.
Once you have portioned out the dough, it will need to sit and rest for at least 30 minutes before doing anything else with it. This gives the dough time to develop and make it softer. It will also make it easier to roll.
After the resting period, things will move quickly. I roll each tortilla out as I cook them. While one tortilla is in the skillet, I am multitasking and rolling out my next one. But, I still am keeping an eye on what is in the skillet so it doesn’t overcook or burn!
This is where a tortilla press would come in handy if I felt the need for one. Because we don’t consume these on a daily basis, for me it is just as easy to make them without having to find space in my cabinet for yet another kitchen tool.
Once the cooking starts, you are working quickly. It only takes a few minutes in a very hot skillet for the flour tortilla to cook. As they finish cooking, I stack them in a cotton kitchen towel and then cover them to keep them warm and to stop them from drying out.
Storing your tortillas
If you have a large family and you are making homemade flour tortillas for a meal, or to make another recipe then you won’t need to worry about storage. However, since we are a household of two, we will not consume all 12 in one sitting. Therefore I need to store them until we are ready to eat them again.
This can be done by sealing them in a vacuum sealed bag and freezing them. Or, if you plan to eat them throughout the week, you can place them in an airtight gallon sized ziploc bag and keep them in your refrigerator.
Reheating for a second time around
When you are ready to enjoy your flour tortillas, all you need to do is wrap them in a towel and place them in the microwave for about 30 seconds. If you are only reheating one tortilla, just wrap it up and give it 10-15 seconds. Much longer will “cook” the tortilla and make it stiff when it cools down. You only want to heat it enough to make it pliable.
What to serve with a homemade flour tortilla recipe
I love to serve this recipe for Grilled Avocado with Cilantro Lime Cream with a side of these tortillas that have been also warmed on the grill! Another way that we enjoy these tortillas is to make a Turkey Bacon Breakfast Burrito. These are completely portable and reheat easily, so they are great to take when you are on the run out the door to head to work!
- 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons vegetable shortening
- 3/4 teaspoon salt
- 3/4 cup very warm tap water
- Combine flour and shortening in a large mixing bowl. Work the shortening in with your fingers until completely incorporated.
- Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients. Immediately work it in with a fork. The dough will be in large clumps. If all the dry ingredients haven't been dampened, add the rest of the liquid.
- Scoop the dough onto your work surface and knead until smooth.Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.
- Heat an ungreased griddle over medium to medium-high heat.
- On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again. Continue until it is a 7 inch circle. Flour tortilla as needed while rolling.
- Lay the tortilla on the hot griddle. After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30-45 seconds more, until other side is browned. Do not overcook or the tortilla will become crisp.
- Remove and wrap in a cloth napkin. Repeat procedure with remaining tortillas and stack them on top of each other.
- Note, cook time is PER tortilla and is approximate. Go by the way it looks more than you go by time.
Amount Per Serving: Calories: 166 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 153mg Carbohydrates: 24g Fiber: 1g Sugar: 0g Protein: 3g