How long it takes: 30 minutes, plus an hour of resting Equipment you’ll need: mixing bowl, pan or griddle Servings: 6 (12 tortillas total) And in case you were wondering, no, you don’t even need a tortilla press to make them. It might make them prettier and more uniform but I love the rustic look. They are easy to roll out and perfectly delicious. Best of all, you can make a big batch of these homemade flour tortillas and freeze them for later. Your future self will thank you next time Taco Tuesday rolls around!
Why Make Homemade Flour Tortillas?
That little extra something. Do you NEED homemade flour tortillas for your next Taco Tuesday? Okay, no. But making them is a surprisingly easy way to add a little something extra to your meal. And trust me, once you taste the difference between homemade tortillas and store-bought ones, there’s no going back. You’ll be spoiled! P.S. If you’re familiar with Tortilla Land tortillas, these homemade tortillas are very similar in taste. Budget-friendly. You probably have everything you need to make these flour tortillas in your kitchen right now (flour, shortening, salt, and water), so why spend money on them at the grocery store? And hey, if you are hungry for tacos but are plumb out of tortillas, why not make your own? Fun to make. There’s something satisfying about making your own tortillas and your kids will love rolling them out. It’s a fun way to get the whole family into the kitchen and there’s minimal mess potential which is always a plus in my book! You know exactly what’s in them. These tortillas have no preservatives or additives—just simple and natural ingredients. In comparison, take a look at the ingredients in name-brand tortillas: Enriched Bleached Wheat Flour, Water, Interesterfied Soybean Oil, Sodium Aluminum Phosphate, Potassium Bicarbonate, Sodium Bicarbonate, Corn Starch, Calcium Sulfate, Ammonium Glutamate, Enzymes, Salt, Mono-and Diglycerides, Hydrogenated Cottonseed Oil, Carboxymethylcellulose, Potassium Sorbate, Calcium Propionate, Fumaric Acid, Sodium Metabilsulfite. Yikes!
Ingredient Notes
All-purpose flour: Nothing fancy here, just plain flour is all you need. If you want to, you can substitute whole wheat flour for half of the all-purpose flour. Salt: This is the only seasoning in the recipe, so don’t skip or skimp. Shortening: I tested this recipe a number of times with different fats, and shortening performed far better than butter and various oils. It yields perfectly soft, pliable tortillas. Hot water: I also found that hot water is key when making homemade flour tortillas with shortening. Not lukewarm—hot!
How to Make Homemade Flour Tortillas
Mix the dry ingredients. Whisk together flour and salt in large bowl. Heat the water and shortening. Add the hot water to a 2-cup microwave-safe liquid measuring cup. Add the shortening and heat the mixture in the microwave for a minute, or until the shortening melts when stirred into the water. Make the dough. Pour the shortening mixture into the flour mixture and stir to form a ball. If needed, you can add more water a tablespoon at a time; this largely depends on the humidity in your kitchen. (In the winter when it’s dry, you’re more likely to need some extra water.) Rest. Cover the bowl with a clean kitchen towel and let the dough rest for an hour. This is a critical step; the flour absorbs the liquid during this time, which helps make the tortillas soft. Form the tortillas. Heat a cast iron skillet over medium heat. Divide the dough into 12 equal portions; roll into balls, then roll out each ball with a rolling pin as thinly as you can. I like to do this on parchment paper so it’s easy to peel the thin tortilla off but you can easily do it on the countertop, too. Cook. Place 1 tortilla in the pan at a time and cook for 10 to 15 seconds, or until it puffs up and the bottom is brown in spots. Flip with tongs and cook for another 10 seconds, then transfer to a plate or skillet with a towel draped over the top, or use a tortilla warmer.
Tips for Making Tortillas
Roll the tortillas out thinly. The thinner you can roll out the dough, the more pliable and tender your tortillas will be. Use a well-seasoned cast iron skillet or griddle. These are ideal for cooking tortillas as they distribute heat evenly and provide a nice char on the surface of the tortilla. Make sure the pan is hot. If it’s not warmed up enough before you add the dough, the tortilla will get dry and crispy before it’s fully cooked. But also not too hot. A pan that’s too hot will burn the tortillas. It can take a little finessing to figure out just the right temperature and it’s likely that near the end of the batch, you’ll need to reduce the heat a bit as your pan heats up.
Serving Ideas
Tacos. Soft shell tacos are the classic way to use flour tortillas! Try my healthier taco meat made with ground turkey or these salmon tacos. Mushroom tacos are a good meatless option. Burritos. Make larger tortillas and roll them up with cilantro lime rice, beans, and other fillings. Quesadillas. This pizza quesadilla recipe is a kid-friendly favorite! Tostadas. Bake or fry flour tortillas until they are crispy and top with Instant Pot refried beans and your favorite toppings. Wraps. Use soft homemade tortillas to make sandwich into a wrap! I like filling them with chickpea salad or avocado chicken salad. Try stuffing them with crispy baked chicken tenders, shredded lettuce, and your favorite sauce. We also love this roasted vegetable wrap or turkey wrap. Sheet pan eggs work perfectly in wraps, too, for a grab-and-go breakfast.
Storage & Reheating
Store: Cool your homemade flour tortillas completely before placing them in a zip-top bag; store at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat: While you can eat flour tortillas at room temperature, warming them up is totally worth it and they’ll be more pliable that way. Reheat the tortillas in a skillet over medium heat for about 15 seconds on each side. Quick-Start Guide!
