Description
This homemade flour tortillas recipe yields soft, pliable, and delicious tortillas perfect for wraps, tacos, and other Mexican dishes. Made with simple pantry ingredients, these tortillas are easy to prepare on the stovetop and can be enjoyed fresh or stored for later use.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1/4 cup vegetable oil or lard
- 3/4 cup warm water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined.
- Add Oil and Combine: Add the vegetable oil or lard to the dry mixture and use your hands or a fork to mix until the texture resembles coarse crumbs.
- Incorporate Water and Form Dough: Gradually pour in the warm water while stirring, forming a soft dough that holds together.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 2 to 3 minutes until the dough is smooth and elastic.
- Divide and Rest Dough: Divide the dough into 8 equal portions, roll each into a ball, and cover with a damp towel. Let the dough rest for 15 to 20 minutes to relax the gluten.
- 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 about 7 to 8 inches in diameter.
- Cook Tortillas: Place one tortilla at a time on the hot skillet. Cook each side for 30 to 45 seconds or until lightly browned and puffed in spots.
- Keep Warm: Wrap cooked tortillas in a clean kitchen towel to keep them soft and warm while cooking the remaining tortillas.
Notes
- Tortillas can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- Reheat tortillas in a hot skillet or microwave before serving for optimal softness.
- For extra soft tortillas, substitute warm milk in place of water.