This flour tortilla recipe is the only one you’ll ever need. It makes perfectly soft tortillas that can be used for all of your favorite Mexican recipes. Better yet, just about any recipe can be tucked into one of these delicious tortillas!
Homemade flour tortillas don’t have to be fussy. I am all about simple ingredients, and getting things done in a timely manner. This tortilla recipe is only have 5 ingredients and one of those is water. (Does that even count?)
The Key to Soft Tortillas
The key to making soft and delicious tortillas can be boiled down to two main actions. The first one is using HOT water in your recipe. I get my kettle going when I start mixing the dry ingredients so it’s nice and hot by the time I need it. The next thing you need to do is let your dough rest for at least 20 minutes after making it. Doing this ensures you get that perfectly stretchable dough that folds, rolls, and melts in your mouth (or amongst a good helping of cheese, amiright?!).
Almost Ready to Cook..
Next, roll them out. Rolling them out is simple. Divide the dough into 10-12 piece and just roll them out. Flour the surface just slightly, but not too much. You don’t want a dry dough that cracks easily. I use a sturdy cup to roll my tortillas out, because I can fit one hand inside the cup to apply pressure while the other one pushes the cup back and forth. If my cup ever breaks, no worries, I have three back ups!
Finally, it’s time to cook your tortillas. I love to cook my tortillas on my Lodge cast iron griddle. You can find the one I have here. It provides even heat, which means better cooking and even better tasting.
These tortillas will be your favorite fresh off the griddle. Don’t wait until Taco Tuesday to make these either. One of the simple pleasures of life is a warm flour tortilla spread with butter and drizzled with fresh honey.
You can keep these tortillas up to 5 days at room temperature. They freeze well also. For easier handling, place sheets of parchment paper in between each tortillas before placing a gallon size freezer bag. These will keep several months in your freezer. Be mindful though, that the longer you wait to eat them, the sadder you’ll be.
Some links in this post are affiliate links. This means that at not cost to you, I can earn a commission from a purchase made using the link. Thank you so much for any purchase made!
The BEST Homemade Flour Tortillas
These tortillas are better than store-bought. The perfect recipe for soft tacos, enchiladas, or just plain honey and butter.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/3 cup of fat (bacon drippings are my favorite, but butter, olive oil, or lard is good too)
- 1 cup of HOT water
Instructions
1. Add all of your dry ingredients into your mixing bowl and whisk.
2. Make sure your oil is in it's liquid state. pour it into your flour mixture.
3. Add HOT water to the mixing bowl. Knead until well combined and the dough comes together, pulling away from the sides of your bowl.
4. Let rest for AT LEAST 20 minutes under a damp towel. You can also wrap in plastic wrap for the resting period if you prefer.
5. After the rest period, preheat a griddle or cast iron pan. Divide your dough into 10-12 equal pieces. Keep the rest of the dough covered as your roll out each piece into a tortilla.
6. Cook until some pockets of the dough are a golden brown, 1-2 minutes per side,
7. Keeps up to five days.