Absolutely! Homemade flour tortillas are soft, flexible, and perfect for tacos, burritos, or wraps. Making them from scratch is easy and so much better than store-bought.
Homemade Flour Tortillas
Makes: 8–10 tortillas
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp lard, vegetable shortening, or unsalted butter
- ¾ cup warm water
Instructions
1. Make the Dough
- In a large bowl, whisk together flour, salt, and baking powder.
- Cut in lard, shortening, or butter using your fingers or a pastry cutter until mixture is crumbly.
- Slowly add warm water and mix until a soft dough forms.
- Knead on a lightly floured surface for 2–3 minutes until smooth and elastic.
2. Rest the Dough
- Cover with a clean towel and let rest 15–30 minutes. This makes the tortillas more pliable.
3. Shape the Tortillas
- Divide dough into 8–10 equal pieces and roll into balls.
- Using a rolling pin, roll each ball into a thin circle (~6–8 inches in diameter).
4. Cook the Tortillas
- Heat a dry skillet or griddle over medium-high heat.
- Cook each tortilla 1–2 minutes per side until brown spots appear and the tortilla puffs slightly.
- Stack cooked tortillas in a clean towel to keep warm and soft.
Tips for Perfect Tortillas
- Don’t roll too thick—thin tortillas are flexible and soft.
- Keep the pan hot but not smoking; medium-high works best.
- Resting the dough is key to soft, stretchable tortillas.
- Use immediately or store in an airtight container for 1–2 days. Reheat on a skillet or in foil.
If you want, I can also give you a super-soft, restaurant-style version that’s extra chewy and perfect for burritos—it uses a little extra fat and a warm resting method for that perfect texture.
Do you want me to give that version too?