Homemade Flour Tortillas

4.77 from 137 votes

Homemade Flour Tortillas

Make homemade flour tortillas in under an hour! This flour tortilla recipe makes fluffy tortillas, perfect for burritos, fajitas, and tacos!

Prep Time15

Cook Time10

Rest Time30

Total Time55

Course: Side

Cuisine: Mexican

Servings: 10-inch tortillas

Author: Isabel Orozco-Moore

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine salt
¼ cup olive oil (avocado oil or room temperature unsalted butter is also great!)
¾ cup warm water

Instructions

Mix together the flour, baking powder, and salt in a large bowl until well combined.
Add the oil and water, and mix together with your hands until the dough starts to come together and all the dry ingredients are incorporated.
Transfer the dough onto a well-floured work surface and knead for 5 minutes until the dough is super smooth and elastic.
Divide the dough into 8 equal pieces for large burrito-size tortillas or 10 equal pieces for medium soft-taco-size tortillas. Roll each piece into a ball.
Lightly flour a baking sheet covered with parchment paper and place the dough balls on top. Cover with a clean kitchen towel and allow to rest for at least 30 minutes and up to 2 hours on the counter.
On a lightly floured surface, roll each ball into an 8 to 10-inch circle for large tortillas, or a 6 to 8-inch circle for medium size tortillas. Make sure to keep your working surface and your rolling pin lightly floured to prevent the dough from sticking. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or a piece of lightly floured parchment paper. Don’t stack them on top of each other or they may stick together.)
Heat a large skillet or griddle over medium-high heat. When very hot, place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds. The bottom surface should have some brown spots.
Transfer the cooked tortilla to a tortilla warmer or a plastic zip-top bag to keep the tortillas soft and warm. Repeat with the remaining dough.
Serve immediately or store in the refrigerator for 5-7 days.

Notes

Flour: You can use whole wheat flour instead of all-purpose flour. Just note that you need to knead the dough for an additional 10 minutes.
The key to keeping your tortillas soft, pillowy, and pliable is keeping them in a tortilla warmer. The steam created inside the tortilla warmer keeps your tortillas soft and delicious while you finish cooking the batch or while serving. If you don’t have a tortilla warmer, you can wrap the tortillas inside a kitchen towel and place them inside a large plastic zip-top bag.
To make this in a stand mixer: Mix everything on low speed using the dough hook for 3-4 minutes until the dough is smooth and elastic. If using whole wheat flour, you’ll need to mix for 6-8 minutes.
You can double or triple this batch and have fresh flour tortillas for the week. They keep in the refrigerator for up to 7 days and in the freezer for up to 3 months.

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