These homemade flour tortillas are so easy to make and taste so much better than store bought!
What Ingredients are Used for Flour Tortillas?
Five basic ingredients are all that is needed!
- Flour: I used all purpose, you don’t need the added protein content of bread flour
- Baking Powder: This helps to give a little rise and bubbles to the tortillas.
- Oil: I used avocado oil, you could use butter or your favorite fat.
- Salt: adds flavor to your dough!
- Water: hot water please
How do you make homemade tortillas?
- In a bowl, combine the flour, baking powder, oil and salt. Add the hot water starting with 3/4 cup. Stir until a shaggy dough begins to form adding additional water as needed.
- Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball.
- Cut the dough into 12 equal wedges, then roll each wedge into a ball (they don’t need to be perfect). Cover with a damp towel and let rest for about 15 minutes.
- Use a rolling pin or a tortilla press to roll the dough out into an 8 inch circle.
- Heat a skillet over medium-high heat. Cook about 1 minute, until little bubbles appear on the surface. Flip and cook another 30-60 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
- Serve warm or save for later. Tortillas are best kept in an air tight container for a few days.
Share Your Experience
I would love to hear about your experience making and enjoying my Homemade Flour Tortillas! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Easy Homemade Flour Tortillas
These homemade flour tortillas are so easy to make and taste so much better than store bought!
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 5 tbsp oil I used avocado
- 1 cup hot water
Instructions
- In a bowl, combine the flour, baking powder, oil and salt. Add the hot water starting with 3/4 cup. Stir until a shaggy dough begins to form adding additional water as needed.
- Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball.
- Cut the dough into 12 equal wedges, then roll each wedge into a ball (they don’t need to be perfect). Cover with a damp towel and let rest for about 15 minutes.
- Use a rolling pin or a tortilla press to roll the dough out into an 8 inch circle.
- Heat a skillet over medium-high heat. Cook about 1 minute, until little bubbles appear on the surface. Flip and cook another 30-60 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
- Serve warm or save for later. Tortillas are best kept in an air tight container for a few days.
[…] Tortillas – I prefer to use corn tortillas, they don’t get as soggy especially if making up ahead of time, but you can use flour if you prefer. Or go above and beyond and make homemade tortillas. […]