Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (2024)

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Forget store bought tortillas, and make your own with this flour tortilla recipe. This homemade tortilla recipe can be easily doubled or tripled if you wanted to make larger batches. They freeze perfectly!

Tortillas were one of the first types of bread I learned how to make just because of how easy it is. After making tortillas a couple of times, I slowly worked my way up to more complicated breads. So this is a great beginner's bread recipe to learn from!

If you're new to bread making, this is a great recipe to start with for a couple of reasons.

1) You don't need yeast. Yeast gives you a great piece of bread, but it can be very temperamental and takes a while to relax and rise.
2) This recipe is easy to follow and quite quick. No rise times needed my friends! All you need to do is rest your dough so it's easier to roll out.
3) And even if something goes wrong while making tortillas, you can probably hide it by frying up the evidence and making some flour tortilla chips. A delicious mistake!

These tortillas are made without lard or animal fat, so they're 100% vegan! Lard isn't an ingredient that I like to keep on hand just because I never use it.

I've also tried making tortillas with butter, but I find that butter doesn't give the tortilla as much softness and fold-ability as the vegetable oil. (Is fold-ability a word...?) The softness you get from the vegetable oil is what I think makes this the best tortilla recipe.

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  • Homemade Flour Tortilla Recipe

How to make tortillas:

To start making your tortilla dough, combine flour, salt, and baking powder in a large bowl. Whisk to combine.

Add your vegetable oil and warm water to the dry ingredients. Mix everything together until it starts to come together. Turn the dough out onto a lightly floured work surface. Knead the dough until it's smooth and soft (about 2 minutes).

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (1)
Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (2)

Cut the dough into 8 even pieces. Roll and shape your pieces into smooth balls. Cover the pieces of dough and let them rest for at least 15 minutes at room temperature to make rolling the dough out easier.

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (3)
Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (4)

Once your dough has rested, roll your pieces of dough into thin tortillas. I like to roll my dough out until it's under an ⅛ inch thick and about 5 inches in diameter. You want these paper thin!

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (5)

Heat a large skillet over medium heat. Add your first tortilla and cook for about 1 to 2 minutes on the first side. You'll know it's time to flip when you start to see some bubbles forming on the top of your tortilla, and the bottom should have golden brown spots.

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (6)
Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (7)

After your tortilla is cooked, transfer it into a tortilla keeper or a plate lined with a tea towel. Cover your tortillas with either another tea towel or lid. It's very important to keep your tortillas covered until right before you plan on eating them, otherwise they'll dry out and harden.

Repeat cooking until all of your tortillas are done.

Enjoy! Tortillas are best served fresh and warm.

Difficulty rolling out dough:

If you're trying to roll out your tortillas and you find the dough starts springing back and shrinking on you, it usually just means the dough needs to rest. Letting your dough rest helps relax the gluten in it, which makes it easier to roll out.

Whenever your dough starts to give you trouble, try covering it and letting it sit for 5 to 10 minutes. You should be able to roll it out no problem after that.

How to store tortillas:

Like I mentioned above, tortillas should be covered until right before you plan on serving them (to prevent drying out).

If you don't finish all of your tortillas while they're still warm, transfer them to an airtight container or plastic bag after they've cooled completely to help preserve their freshness. Seal well, making sure to push out as much air as you can if you're using a plastic bag.

Tortillas will keep well at room temperature for up to 2 days. If you don't plan on having them before then, tortillas also freeze very well!

How to freeze tortillas:

To freeze these flour tortillas, let the tortillas cool completely then transfer them to a freezer bag. Push out as much air as you can from the bag and seal. Freeze tortillas for up to 3 months.

To defrost frozen tortillas, set them out at room temperature for a few hours or in the fridge overnight to thaw. Before serving, I also like to warm the frozen tortillas in a skillet over medium heat for about a minute on each side, just to make them pliable and soft again.

If you liked these flour tortillas, check out some of these similar recipes!

ranch chicken wraps
rolled buttermilk biscuits
homemade soft pretzels
dinner rolls
sandwich bread
easy no knead bread

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (8)

Homemade Flour Tortilla Recipe

Forget store bought tortillas, and make your own with this flour tortilla recipe. This homemade tortilla recipe can be easily doubled or tripled if you wanted to make larger batches, and they freeze perfectly!

4.96 from 49 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 medium tortillas

Author: Mimi

Ingredients

  • 1 & ½ cups (180g) all-purpose flour, spoon and leveled
  • ½ teaspoon salt
  • 1 & ½ teaspoons baking powder
  • 3 tablespoons vegetable oil
  • ½ cup (120mL) warm water

Instructions

  • In a large mixing bowl, combine flour, salt, and baking powder. Whisk to combine.

  • Add vegetable oil and warm water to the dry ingredients. Mix until the dough starts to come together into a ball. Turn the dough onto a lightly floured work surface and knead until it becomes smooth and soft (about 1 to 2 minutes).

  • Divide and shape the dough into 8 even balls. Cover and let the balls rest for 15-20 minutes.

  • On a lightly floured surface, roll each ball of dough out until it's very thin (under ⅛ inch). Heat a large skillet over medium-low heat. Place on tortilla into the skillet and cook for about 1 to 2 minutes on the first side. You'll know it's time to flip once the bottom has golden brown spots and the top starts to bubble and puff up.

  • Flip your dough and cook the other side until you start to see golden spots (about 30 seconds). Take the tortilla out of your skillet and place it on a tea towel lined plate or a tortilla keeper. Cover the dough with a tea towel or lid to prevent it from drying out.

  • Repeat the cooking and covering process with your remaining dough. Make sure you leave your tortillas tightly covered until you're just ready to serve to prevent having them dry out.

    Tortillas are best served fresh and warm.

Video

Tried this recipe?Tag me @eatsdelightfulblog or use #eatsdelightful! I love seeing what you're baking!

Enjoy!

Homemade Tortillas (Soft Flour Tortilla Recipe) - Eats Delightful (2024)

FAQs

How to make tortillas taste like restaurant? ›

10 Tips For Making Store-Bought Tortillas Taste Restaurant...
  1. Char them. ...
  2. Toast them in the oven. ...
  3. Fry them. ...
  4. Add water before warming. ...
  5. Steam them to keep them moist. ...
  6. Heat flour tortillas in butter. ...
  7. If you must use a microwave, wrap tortillas in plastic or a damp towel. ...
  8. Heat in large batches in the oven.
Jul 10, 2023

What does baking soda do in flour tortillas? ›

Sodium Bicarbonate:

During tortilla production, it is necessary to have some of the leavening occur early in the process, enabling uniform distribution of gas cells. The sodium bicarbonate should then release carbon dioxide just prior to the press and oven.

How do you keep homemade flour tortillas from getting hard? ›

Fat: To make our homemade tortillas soft and pliable, you need some fat in the dough. Use oil, lard, butter, or shortening.

Why do my homemade tortillas fall apart? ›

If your dough is hard to manage (it falls apart) when you try to roll it into small balls or it cracks when you press it, then it's too dry. Test this by checking the edges of your pressed raw tortillas. If they're jagged and crackly, the dough lacks a bit of moisture.

Why are Mexican restaurant tortillas so good? ›

My favorite restaurant made its tortillas fresh, and you could watch the pros roll, press, and cook them as you ate. Their speed and finesse at making those tortillas was impressive and the resulting tortillas they created were soft, yet sturdy, and also incredibly delicious.

What kind of lard is best for flour tortillas? ›

Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results.

Does too much baking powder make tortillas hard? ›

So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good! However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap.

Can you let tortilla dough rest overnight? ›

Let the dough rest for 30 minutes and up to two hours (at room temperature or 24 hours in the fridge). Roll out each ball into a thin, flat round. Cook tortillas in a hot, dry skillet for about 30 seconds a side.

Why do my flour tortillas get hard after cooking? ›

If you overcook them, the tortillas will become hard, but you also don't want to undercook the dough. As a safety net, you can place your tortillas in tin foil to let them gently continue to cook after you've removed them (via Baking Needs).

How wet should tortilla dough be? ›

I use my hands to knead the dough until it's smooth and evenly hydrated. You'll know it's ready when the dough is moist to the touch but not sticky, similar to the texture of playdough. Then, I flatten small balls of dough using my tortilla press (watch me do this in our video).

Why don t my homemade tortillas puff up? ›

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

How to make store bought tortilla chips taste like restaurant? ›

The oven is your friend

Just spread store-bought tortilla chips on a sheet pan and bake them at 350°F until they're warm, about 5 minutes. "They also begin to get a little toasty on the edges, which I love. And the heat helps bring life back into chips that are just beginning to go stale," Rhoda says.

How do Mexican restaurants heat their flour tortillas? ›

The secret is in the steam. Mexican restaurants steam hundreds of tortillas at a time in large ovens or special steamers.

How to add flavor to tortilla? ›

This can be done two ways, by adding dried herbs and spices or by infusing the tortillas with a flavored liquid. Use them in any recipe for corn tortillas. Dry Ingredients: Cumin Corn Tortillas: Add 1 tablespoon ground dried cumin to 2 cups masa harina and use as directed.

Why do Mexican restaurants give you two tortillas? ›

But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side. Other reasons include preventing a tortilla from breaking, or if you have a particularly moist filling, & others do it because corn tortillas are delicious – can't argue with that!

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