Easy From-Scratch Flour Tortilla Recipe
If you are a fan of flour tortillas, this recipe is right up your alley. Contrary to popular belief, tortillas are easy to make from scratch, and it's really not that much more effort than getting to a store to buy them. That's right — you don't need to go to a Mexican restaurant to get a perfect tortilla; instead, you can make it in the comfort of your own kitchen. This recipe requires just a few ingredients, and from start to finish, it only takes about 15 minutes to prep and a minute-plus per tortilla to cook.
Recipe developer Miriam Hahn came up with this fantastic recipe for homemade flour tortillas that would go perfect with tacos, quesadillas, and everything else in-between. "My favorite thing about this recipe is just how simple it is. I love that you don't need a stand mixer and the ingredients are always on hand," Hahn shares. "Plus, it always tastes better when you can make something from scratch. It is also nice to avoid buying something that is wrapped in plastic." Hahn also raves that these are much better than store-bought tortillas because they're "ultra-fresh." After all, who doesn't want a fresh tortilla with their quesadilla?
Gather the ingredients for from-scratch flour tortillas
Kick things off by heading to the store and gathering all the ingredients. You will need all-purpose flour, baking powder, salt, olive or avocado oil, and warm water. Once you have all those items, you can make these easy from-scratch flour tortillas.
Start by making the dough
Take out a large bowl to mix everything. First, add the flour, baking powder, and salt. Then, you can add the oil and the warm water. Use a wooden spoon or a Danish whisk to stir. As you continue stirring, the mixture will look dry and shaggy.
Knead and divide the dough
Place a thin layer of flour on a large board and use your hands to knead the dough for about 3 minutes. It should start to transform into a smooth ball. Next, divide the dough into 16 equal portions (or 12 equal portions if you want larger tortillas). Roll each section into a ball, then flatten it with your hands. Lay each dough disc out on a cutting board, then cover them with a dish towel and let them rest for 30 minutes.
When the 30 minutes are up, roll each piece of dough into a 6-inch circle. Continue adding flour to the board as you roll each one as this will prevent the dough from sticking. Stack them on a plate and place a piece of parchment paper between them, so they don't stick together.
Cook the tortillas
Grab a pan and place it on your stove. Turn the heat to medium-high and add one tortilla at a time. Cook for about a minute on the first side, and then flip over and cook for an additional 40 seconds. Remove the tortilla from the pan and cover it with a clean dishtowel.
The first tortilla may take up to 2 minutes to cook since the pan will just be starting to heat up. Watch for the tortilla to bubble and on top, and there should be some brown spots on the bottom.
Serve your fresh, from-scratch tortillas
These tortillas are best when enjoyed right away. "I love serving these with black beans, avocado, tomato, cilantro etc. It is fun to have a Mexican-themed night and have a variety of items to fill them with," Hahn shares. "They are great for fajitas and cheese crisps too. You can also cut them into triangles and make chips. You just brush them lightly with oil and sprinkle on some salt and bake for about 5 minutes at 400 F."
If you are not using them right away, store the tortillas in a plastic bag. When you are ready to use, be sure to wrap the tortillas in a damp tea towel and microwave for about 20 seconds to reheat. You can also place them in an oven-safe glass pyrex with a lid and heat at 250 F.
- 3 cups all-purpose flour, plus more for kneading and rolling out
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup olive or avocado oil
- 1 cup warm water
- In a large bowl, combine the flour, baking powder, and salt.
- Add in the oil and warm water. Stir with a wooden spoon or Danish whisk. It will look dry and shaggy.
- Put a thin layer of flour on a large board and knead by hand for 3 minutes. It will become a smooth ball.
- Divide the dough into 16 equal portions. (Or you can divide into 12 equal parts for larger tortillas.) Roll each section into a ball and then flatten with your hands. Cover with a dish towel and let rest for 30 minutes.
- Roll each piece into a 6-inch circle, continuing to add flour to the board as you roll each one. Stack them on a plate with parchment paper between each one.
- Heat a pan to medium-high heat and lay in one tortilla. Cook for 1 minute, then flip to the other side and cook for 40 seconds. Remove from pan and cover with a clean dish towel, adding finished tortillas as you go. Note that the first tortilla will take up to 2 minutes because the pan is not at it's hottest. Look for the tortilla to bubble before turning, and the underside should have some brown spots.
- Serve right away or store in an airtight container or Ziploc bag. To reheat, wrap a tortilla in a damp tea towel and put it in the microwave for about 20 seconds. Or place them in an oven safe glass Pyrex with a lid, in a 250 F oven. These will be good for up to 1 week.
| Calories per Serving | 251 |
| Total Fat | 9.5 g |
| Saturated Fat | 1.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 35.9 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 0.1 g |
| Sodium | 200.4 mg |
| Protein | 4.8 g |
