Homemade Flour Tortillas

Homemade Flour Tortillas. If you haven't, you must. These are incredibly tasty, beyond easy to make, and will be a fast family favorite. I promise. For everything from burritos to enchiladas to a simple buttered tortilla for snack, these really are the best ever.

Let's get started!

Jump to:

• Pull Up A Chair and Let's Chat!
• What You Need
• Tortillas and Cast Iron: A Love Story
• How To Make Them
• A Note About Perfection
• Tips and Tricks
• Storage and Reheating Instructions
• Serving Ideas
• Frequently Asked Questions
• Recipe
• Other Fantastic Bread Recipes

And, if you're in the market for more super easy bread recipes, you stopped by the right place! Try my Dutch Oven No Knead Bread, Beer Bread, or my Savory Monkey Bread!

Pull Up A Chair and Let's Chat!

A warm, soft flour tortilla is one of my all-time favorite foods. I am not kidding. When I was pregnant with both of my girls, I would eat flour tortillas like they were going to run out. Plain flour tortillas, flour tortillas stuffed with anything in the fridge, flour tortillas covered in cheese and drenched in salsa - I didn't care as long as I had my tortilla in hand. I think this is why my kids love them so much.

I started making our flour tortillas from scratch recently. Looking at the ingredients list of the store bought variety didn't make me feel great. I tried it, from scratch, and they are amazing. And, so very simple. I will never go back to the store bought kind again.

These Homemade Flour Tortillas are buttery, soft with the perfect amount of chewiness, and just plain delicious. Whether you want one warmed up for a snack, stuffed with the weekly Taco Tuesday offerings, or even with a drizzle of honey for a sweet treat, you've got to try these. You do it this way one time and you'll never look back.

What You Need

Most of the ingredients in this homemade flour tortilla recipe come straight from your fridge and pantry—just a few basics and you're just minutes away from the best tortillas of your life!

Here’s everything you’ll need to make it:

• All Purpose Flour - Use an unbleached, unbromated flour.
• Salted Butter - I primarily use salted butter in my cooking. Use a good quality one.
• Baking Powder - For the puff and bubbles.
• Kosher Salt - For flavor.
• Hot Water - It needs to be HOTTTTTTT.

I told you. You don't need many ingredients at all!

Tortillas and Cast Iron: A Love Story

For these homemade flour tortillas, you need a good cast iron skillet. You need a cooking vessel that can get hot and stay hot. Cast iron is just such a vessel. I've tried making these tortillas in a regular skillet and a panini press that opens out flat. They just don't cut it.

I can only speak to enameled cast iron because that's what I have, love, and use. I'm a fan of both the Le Creuset and Staub brand because I know the quality and they stand behind their products. Not sponsored, just love them both.

You don't need a lot in the kitchen arsenal and if you get a few good quality pieces, you'll be set!

Cast Iron Skillet

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How To Make Them

This part is so simple you will wonder why you haven't been making homemade flour tortillas from scratch from the beginning. I use the dough hook attachment on my food processor to really make it easy. And, because I'm lazy, but that's a story for another time.

I'll give you a brief rundown of the festivities here, but the specifics will live in the recipe card below. What you need to do is:

1. Make the dough in the food processor.
2. Form the dough into a smooth ball and let it rest 20 minutes.
3. Divide the dough ball into 12 equal-ish pieces.
4. Roll out the balls into a circle. Ish.
5. Cook them on a hot cast iron skillet.
6. Let them steam until a towel.

That's it! So easy and the end product is so good!

A Note About Perfection

Now listen up. In no way shape or form do these homemade flour tortillas need to be a perfect circle. Even if your tortilla is in the shape of Delaware, as long as it is evenly rolled, it will be amazing! Also, Australia is particularly delicious. I would know.

You're making homemade flour tortillas. That in of itself deserves a high-five and pat on the back. Anytime you take the time out of your busy schedule to do something like this, it's an act of love - either for yourself or your people.

That's the beauty of homemade food. It's how I show love and why I do what I do. Show up with a batch of warm, fresh homemade flour tortillas and whoever they're for will feel the love, too!

Tips and Tricks

• Allow the dough to rest for at least 15-20 minutes. This allows the glutens to relax and will make rolling the tortillas much easier.
• If you find that the tortillas spring back during rolling, just the the dough rest another 10-15 minutes.
• Roll the tortillas pretty thin. For this recipe, I roll them to about 9-inches in diameter and they are almost translucent. Thick tortillas will not be tender.
• Roll the tortillas as evenly as you can. If you have areas of thick and thin they will cook unevenly.
• I love the flavor of butter in this homemade flour tortillas recipe, but olive oil and avocado would work or any fairly neutral flavored oil you like. I don't recommend peanut oil or coconut oil just because the flavor is a bit strong.
• Cook the homemade flour tortillas just long enough to see some nice bubbles and a few light brown spots. If the heat is too high, they run the risk of being stiff and crunchy after cooking. Medium to slight medium-high heat is a good sweet spot.
• Use a cast iron skillet.
• After cooking, keep the tortillas covered with a kitchen towel. They will be able to steam a bit and it keeps them lovely and soft and wonderful and better than any tortillas ever. Promise.

Storage and Reheating Instructions

I store my homemade flour tortillas in the fridge to make them last longer - not that that has ever been an issue. They'll be good in there for 5-7 days. However, they will be stiff when cold. All you have to do it heat then in the microwave about 15 seconds, covered with a damp cloth or paper towel. They'll go right back to being wonderful again.

I don't recommend storing them at room temp because of the butter in the dough. Keep them in the fridge.

You can freeze them in a zip top bag for up to 3 months. Try to remove as much air as you can from the bag and keep it in the freezer. Just let them thaw out on the counter top when you're ready to use them.

Serving Ideas

You better grab a seat. This might take me a minute.

First off, rolled up and warm fresh off of the skillet. Maybe with a little butter and salt.

But, also with

• Queso, Pico de Gallo, or Salsa Verde for Dipping.
• As a wrap for things like Chicken Caesar Salad Wrap.
• Burritos or quesadillas.
• To scoop up Carne Guisada.
• With melted butter and sprinkled with cinnamon and sugar.
• As a simple pizza crust.

Frequently Asked Questions

Recipe

If you guys make this Homemade Flour Tortillas, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!

Thank you!

I am so incredibly happy that you are here! I hope you try my Homemade Flour Tortillas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!

Happy Cooking!

-Rufus

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