Homemade Flour Tortillas
Soft, savory, and so good. These homemade flour tortillas are easy to make and have only whole ingredients, no seed oils, fillers, or junk! Give them a try!
I really enjoy tortillas. There were a staple for many yummy snacks when I was growing up. My sister and I would microwave them with a slice of cheese on top. We would slather a think layer of peanut butter on them. They were the best after school snacks and something that is so nostalgic. For that reason, my girls seem to love tortillas just as much. Although the creativity for fillings and snack ideas have gotten a little more extensive!
We will make a big batch of these to have throughout the week. They are easy to have for any meal, breakfast burritos, lunch wraps, or just the simple peanut butter and jelly roll-ups! We typically do some sort of Taco Tuesday so these are always included in that as well.
There are a few store bought tortillas that have better ingredients, but most have seed oils, so I wanted to figure out a way to make these seed oil free and still just as tasty. This recipe is also great for a tortilla press or to be rolled with a rolling pin so no special equipment is required.
Details and Tips!
Homemade tortillas can be a little bit of a labor of love. They don't require a lot of effort. They just take time to roll or press out and then pan cook each one. I love making these on Saturday or Sunday so I have plenty of time to get them just right.
The tortilla dough can start to be difficult to work with it is worked with too much. It will become difficult to roll out and will spring back. If this starts to happen, just let it sit for a few minutes and then try again. This happens when the gluten is just a little overworked so it just needs some time to rest and then it will be ready to roll again.
I typically divide this recipe into 8 tortillas. They are a decent size and work great. You can do them larger or smaller depending on your preference.
Kollin got me a tortilla press for my birthday one year and I love it. I use it to make these tortillas, but like I said, these can be rolled out with a rolling pin as well. Don't get too worked up or feel like you need a tortilla press for these. Just use what you have!
The thickness of these tortillas are a little thicker than the store-bought kind, but that is what my family prefers. The thickness is truly up to you and what you like! I will also change the thickness depending on what I am doing with them. I might use a rolling pin to get them larger and bigger for breakfast burritos. But we use the tortilla press and a thicker tortillas for tacos.
What you need!
- All Purpose Flour
- Unsalted Butter - Room Temperature
- Salt
- Baking Powder
- Hot Water
- A rolling pin or tortilla press
Customize!
There really isn't a whole lot of customization here, unlike most of my recipes! The only real change you could make is using whole wheat flour along with the all purpose flour. You could certainly do half whole wheat flour and half all purpose flour for a little added nutrition. Other than that, this recipe is pretty straightforward.
Homemade Flour Tortillas
Soft, chewy, and homemade! These flour tortillas give you the perfect vehicle for so many meals. Breakfast burritos, tacos, pb & j, the options are endless!
- 3 cups all purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 cup hot water
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Add the flour, salt, butter, and baking powder to the bowl of a stand mixer. Using the dough hook, give the mixture a few whirls.
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Pour in the hot water and mix on medium speed until combined and the dough has formed and is pulling away from the bowl.
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Cover with a towel and let sit at room temperature for a minimum of 45 minutes, up to 2 hours
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When you're ready to make the tortillas remove the dough from the bowl and form it into a ball. Using a knife or bench scraper, cut the dough into 16 even pieces. Form each piece into a ball and cover them with a towel. You can also use a scale if you want them exactly the same shape. Cover with a towel and let them sit at room temperature for another 30-60 minutes.
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Heat a skillet to high heat. Using a tortilla press or rolling pin, roll or flatten each tortilla until it is as thin as possible. Thickness can vary depending on your preference.
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Cook each tortilla in the heated dry skillet for just 1 minute or so on each side, until golden brown spots are all over. They should puff up and get those signature bubbles once they hit that hot skillet. Watch them carefully because they will burn easily. Enjoy!
These store great in the refrigerator for up to a week. To store them. Lay them in a single layer on a cooling rack to cool completely. Then store them in a glass container.