Description
This Flour Tortillas Recipe is a simple and authentic way to make soft, pliable tortillas at home using basic pantry ingredients. Perfect for tacos, wraps, or as a side with your favorite Mexican dishes, these homemade tortillas deliver traditional flavor and texture with minimal effort.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- ¼ cup vegetable oil or softened lard
- ¾ cup warm water
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add fat: Add the vegetable oil or softened lard to the dry mixture. Use your hands or a pastry cutter to mix until the texture becomes crumbly and evenly distributed.
- Form dough: Gradually pour in the warm water while stirring to bring the dough together. Once the mixture starts forming, knead the dough on a lightly floured surface for about 5 minutes until it turns smooth and elastic.
- Divide and rest: Divide the dough into 10 equal portions, shaping each into a ball. Cover them with a clean towel and let them rest for 20 minutes to relax the gluten and make rolling easier.
- Preheat skillet: Heat a dry skillet or griddle over medium-high heat until hot but not smoking.
- Roll out tortillas: On a lightly floured surface, roll each dough ball into a thin circle approximately 8 inches in diameter for uniform cooking.
- Cook tortillas: Place each rolled-out tortilla onto the hot skillet and cook for 30–45 seconds on one side until bubbles form. Flip and cook the other side until light brown spots appear.
- Keep warm: Stack the cooked tortillas in a clean kitchen towel to retain warmth and pliability until serving.
Notes
- Using lard instead of vegetable oil yields softer, more traditional tortillas.
- For a nuttier flavor, substitute half of the all-purpose flour with whole wheat flour.
- Store tortillas in a sealed bag in the refrigerator for up to one week or freeze for longer storage.
