Homemade Flour Tortillas Recipe
Homemade Flour Tortillas Recipe
Warm homemade flour tortillas are soft, flexible and far more flavourful than most shop-bought alternatives. They are also surprisingly easy to prepare using a handful of inexpensive ingredients you may already have in your kitchen.
This traditional recipe does not need cream. Instead, a little oil and warm water create a smooth, easy-to-roll dough. The finished tortillas are perfect for fajitas, tacos, quesadillas, breakfast wraps and packed lunches.
Once you discover how simple homemade tortillas can be, you may never want to buy another packet!
Why You Will Love This Recipe
These homemade flour tortillas are:
- Made with five basic ingredients
- Free from unnecessary preservatives
- Soft enough to fold without breaking
- Ready in less than an hour
- Much cheaper than speciality wraps
- Suitable for many different meals
- Easy to freeze for later
You do not need a tortilla press or any specialist equipment. A mixing bowl, rolling pin and ordinary frying pan are all you need.
Ingredients
This recipe makes approximately eight medium tortillas.
- 2½ cups plain flour or all-purpose flour, approximately 315g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil or mild olive oil, approximately 80ml
- ¾ cup warm water, approximately 180ml
- A little extra flour for rolling
How to Make Homemade Flour Tortillas
1. Combine the Dry Ingredients
Place the flour, baking powder and salt into a large mixing bowl. Stir everything together until the baking powder and salt are evenly distributed.
2. Add the Oil
Pour the oil into the flour mixture.
Use a fork, wooden spoon or your fingertips to mix the oil through the flour. Continue until the mixture has a slightly crumbly texture.
If you prefer, you can replace the oil with the same amount of melted butter or softened lard. Oil is convenient and helps the tortillas stay soft.
3. Add the Warm Water
Gradually pour in the warm water while stirring the mixture.
The water should feel warm but not boiling. Adding it slowly makes it easier to control the consistency of the dough.
Continue mixing until the ingredients come together and form a soft dough. If it feels very dry, add another teaspoon of warm water. If it is excessively sticky, sprinkle in a small amount of flour.
4. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead it gently for approximately three to five minutes. The dough should become smooth, soft and slightly elastic.
Avoid adding too much flour while kneading. A soft dough will produce softer tortillas.
5. Rest the Dough
Shape the dough into a ball and place it back in the mixing bowl. Cover it with a clean tea towel or reusable food wrap.
Allow the dough to rest at room temperature for at least 30 minutes.
Resting gives the flour time to absorb the water and allows the gluten to relax. This makes the dough much easier to roll without it constantly shrinking back.
6. Divide the Dough
Place the rested dough on your work surface and divide it into eight equal portions.
Shape each portion into a smooth ball. Keep the dough balls covered with a clean tea towel while you work so they do not develop a dry surface.
For smaller taco-sized tortillas, divide the dough into 10 or 12 pieces.
7. Roll Each Tortilla
Lightly dust your work surface and rolling pin with flour.
Flatten one dough ball with the palm of your hand. Roll it from the centre outwards, turning it regularly, until you have a thin circle measuring approximately 7 to 8 inches across.
The tortillas do not need to be perfectly round. Their rustic appearance is part of the charm of making them at home.
Try to roll them evenly and quite thinly because they will puff and thicken slightly as they cook.
8. Heat the Pan
Place a cast-iron skillet, griddle or heavy frying pan over medium-high heat.
Allow the pan to become properly hot before cooking the first tortilla. There is no need to add oil or butter to the pan.
9. Cook the Tortillas
Carefully place one rolled tortilla into the hot, dry pan.
Cook it for approximately 30 to 45 seconds. Small bubbles should begin to form, and the underside should develop light golden-brown spots.
Flip the tortilla and cook the second side for another 20 to 30 seconds.
The exact cooking time will depend on your pan and hob. If the tortilla takes several minutes to brown, increase the heat slightly. If it burns almost immediately, reduce the temperature.
10. Keep Them Warm and Soft
Transfer the cooked tortilla to a plate and immediately cover it with a clean folded tea towel.
Place each newly cooked tortilla on top of the previous one and keep the stack covered. The trapped warmth and small amount of steam will help keep them soft and flexible.
Repeat until all the tortillas have been cooked.
Tips for Soft Homemade Tortillas
Do Not Add Too Much Flour
The dough should be soft and easy to handle. Adding excessive flour while kneading or rolling can result in dry, tough tortillas.
Use only enough flour to stop the dough from sticking to the worktop.
Give the Dough Time to Rest
Resting is one of the most important parts of the recipe. If the tortilla keeps shrinking every time you roll it, cover the dough and leave it for another 10 to 15 minutes.
Make Sure the Pan Is Hot
A properly heated pan cooks the tortillas quickly and creates the familiar golden spots.
Cooking them slowly in a cool pan may dry them out before they begin to brown.
Avoid Overcooking
Homemade tortillas only need a short cooking time. Remove each one once it develops bubbles and golden-brown spots.
Overcooked tortillas may become crisp and difficult to fold.
Cover Them Immediately
Leaving freshly cooked tortillas uncovered allows moisture to escape. Keeping them under a clean tea towel while they are warm helps preserve their soft texture.
What Can You Use Homemade Tortillas For?
These tortillas are extremely versatile and can be filled with almost anything you have available.
Try using them for:
- Chicken, beef or vegetable fajitas
- Soft tacos
- Breakfast wraps with eggs and bacon
- Cheese quesadillas
- Pulled pork wraps
- Salad and grilled vegetable wraps
- Homemade pizzas
- Beans, rice and cheese
- Cinnamon and sugar dessert wraps
You can also cut leftover tortillas into wedges, brush them lightly with oil and bake them until crisp to make homemade tortilla chips.
How to Store Homemade Flour Tortillas
Allow the tortillas to cool completely before placing them in an airtight container or reusable food bag.
They can be stored at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to five days.
Place a small piece of baking paper between the tortillas if you are worried about them sticking together.
To reheat them, place each tortilla in a hot, dry frying pan for approximately 10 to 15 seconds on each side.
You can also wrap several tortillas in a slightly damp paper towel and warm them briefly in the microwave.
Can Homemade Tortillas Be Frozen?
Homemade flour tortillas freeze very well.
Allow them to cool completely and place a piece of baking paper between each tortilla. Transfer the stack to a freezer-safe bag or airtight container.
Freeze them for up to three months.
The baking paper allows you to remove individual tortillas without defrosting the entire batch. Let them thaw at room temperature before reheating them in a dry frying pan.
Frequently Asked Questions
Can I use wholemeal flour?
Yes, although wholemeal flour absorbs more water and produces a denser tortilla. Try replacing half of the plain flour with wholemeal flour first.
You may also need to add one or two extra tablespoons of warm water.
Can I use butter instead of oil?
Yes. Replace the oil with the same amount of melted butter. Butter adds a rich flavour, although tortillas made with oil may remain softer for longer.
Why are my tortillas turning out hard?
Hard tortillas are usually caused by adding too much flour, skipping the resting period or cooking them for too long.
Keep the dough soft, rest it for at least 30 minutes and cook each tortilla quickly in a hot pan.
Why do my tortillas shrink while rolling?
The gluten in the dough needs more time to relax. Cover the dough balls and leave them to rest for another 10 to 15 minutes before trying again.
Do I need a tortilla press?
No. A rolling pin is usually better for flour tortillas. Tortilla presses are most commonly used for corn tortillas.
Can I prepare the dough in advance?
Yes. Cover the dough securely and refrigerate it for up to 24 hours.
Remove it from the refrigerator approximately 30 minutes before rolling so it can soften slightly and become easier to work with.
A Simple Recipe Worth Learning
Making flour tortillas at home is an easy kitchen skill that can help save money while reducing your reliance on packaged food.
The dough uses inexpensive cupboard ingredients, requires no yeast and can be cooked in an ordinary frying pan. You can prepare a fresh batch whenever you need wraps for dinner, packed lunches or quick snacks.
Serve them straight from the pan while they are still warm, soft and lightly golden. They may not all be perfectly round, but they will taste wonderful!