Mexican
Flour tortillas in a clean kitchen towel ready to eat

Make your own homemade flour tortillas in less than an hour and ditch the store-bought kind for good! This recipe is super simple and easy to use and gives you the best fluffy and soft flour tortillas, perfect for burritos, fajitas and tacos.

Flour tortillas in a clean tea towel ready to eat

Homemade flour tortillas will forever remind me of my family. My father made them so often that he quickly became an expert and every time he made perfect round, soft tortillas.

I grew up eating them with everything: a big bowl of pinto beans, meat with papas, green chile, and Colorado chile.

Now that I have a family of my own, I want to keep this tradition alive.

This flour tortilla recipe is easy to make and sure to be a crowd pleaser. Don't be surprised if you don't have any leftovers!

Here's why I love this recipe so much:

  • Simple ingredients: This flour tortilla recipe uses just 5 ingredients you probably already have in your kitchen: all-purpose flour, baking powder, salt, olive oil (or butter), and water. That's all!
  • Flexible recipe: You can modify this recipe to suit your preferences. You can use wholemeal flour, adjust the salt to your liking and use your favorite fats such as oil, butter or lard.

How to make homemade flour tortillas

Mix the dry ingredients such as flour, baking powder, and salt in a large bowl until combined.

Add the wet ingredients such as oil, butter or lard and warm water to the dry ingredients. Mix gently with your hands until a dough forms.

Place flour, oil, water and yeast in a bowl to prepare the flour tortillas.Place flour, oil, water and yeast in a bowl to prepare the flour tortillas.

Transfer the dough onto a well-floured surface and knead until the dough is smooth and elastic, about 5 minutes. The dough should be slightly tacky, but not sticky enough to transfer to your fingers. If the dough is too sticky, add the flour 1 tablespoon at a time until you reach the desired consistency.

Divide the dough in 8 equal pieces for large burrito-sized tortillas or 10 equal pieces for medium soft taco-sized tortillas. Form each piece into a ball and place it on a baking tray covered with baking paper. Cover with a clean tea towel and let rest on the countertop for at least 30 minutes and up to 2 hours.

Flour tortilla dough formed into 8 equal ballsFlour tortilla dough formed into 8 equal balls

Roll each ball into an 8- to 10-inch circle for large tortillas or a 6- to 8-inch circle for medium-sized tortillas.

Ball of flour tortilla dough rolled out into a circleBall of flour tortilla dough rolled out into a circle

Cooked tortilla on medium skillet over medium-high heat for 30 to 45 seconds on each side. The tortilla dough will begin to bubble and turn brown as it cooks.

Transfer cooked tortilla in a tortilla warmer while you cook the remaining tortillas.

Serve right away with your favorite Mexican dinner.

Flour tortillas cooked and ready to eatFlour tortillas cooked and ready to eat

Flour Tortilla Recipe Tips

  • To prevent the dough from sticking, be sure to keep your work surface and rolling pin lightly floured. Next, place the rolled tortillas on top of a clean tea towel or piece of lightly floured parchment paper. Do not stack them on top of each other otherwise they may stick.
  • The key to keeping your tortillas soft, soft and pliable is to keep them in a dry place tortilla warmer. The steam created inside the tortilla warmer keeps your tortillas soft and delicious as you finish cooking or while serving.
  • If you don't have a tortilla warmer, you can wrap the tortillas in a towel and place them in a gallon-sized zip-top bag.
  • The number of tortillas this recipe makes depends on the size of tortillas you want. This recipe makes 8 large burrito-sized tortillas or 10 medium soft taco-sized tortillas.
  • To make this recipe with wholemeal flour instead of 00 flour, you will need to knead the dough for another 10 minutes to make it soft and smooth.
  • Change the fat. You can prepare these tortillas using oil, butter or lard. The salted butter adds a little more flavor and makes the tortillas extra soft and fluffy. For even greater pleasure, use equal parts lard or shortening.
  • You can double or triple this batch and have fresh flour tortillas for the week. They can be stored in the refrigerator for up to a week and in the freezer for up to 3 months.

Ways to Use Flour Tortillas

There are endless ways to use flour tortillas! Here are some of my personal favorites:

  • Prepare the tacos: Load some warm tortillas with carnitas, carne asada, barbacoa or birria and top them with finely diced white onion, chopped cilantro, crumbled cotija cheese and a squeeze of fresh lime juice.
  • Roll them into enchiladas: Flour tortillas are ideal for enchiladas because they don't tear or fall apart during cooking, as corn tortillas sometimes do. I also miss chicken enchiladas, black bean enchiladas, breakfast enchiladas, and beef enchiladas.
  • Serve with braised meats and beans: Flour tortillas are the perfect containers for flavoring all the tasty dishes of Mexican cuisine! Dishes like chile verde, chile colorado, carne con papas and borracho beans are perfect.
  • Burritos and more: Use them to make bean and cheese burritos, chimichangas, chicken fajitas or cheese quesadillas!

Instructions for the planetary mixer

To make it in a planetary mixer, knead everything at low speed using the dough hook for 3-4 minutes until the dough is smooth and elastic. If you use whole wheat flour, you will need to mix for 6-8 minutes.

Storage and heating

To store, place in the refrigerator in a gallon-sized zip-top plastic bag for 5-7 days.

To freeze, place a sheet of parchment paper between each stacked cooked tortilla. Place the pile in a gallon-sized plastic zip-top bag and freeze for 3 to 4 months.

To reheat, place the tortillas between two damp paper towels and place in the microwave for 30 seconds or until heated through. You can also heat them in a pan over medium heat.

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