Flour tortillas

Learning how to make soft flour tortillas is a rewarding skill that brings confidence and the comfort of enjoying them fresh off the pan.

There’s simply no comparison to store-bought, and this recipe is perfect for burritos and so much more!

So why make soft flour tortillas at home when you can just buy them at the store? Simple—because nothing beats the confidence of knowing exactly what’s in your food.

Cleaner ingredients are always a win, and fresh homemade tortillas deliver flavor that’s simply unmatched.

Easy Flour Tortillas Video Tutorial

Below is my easy to follow video tutorial on how to make this Flour Tortillas recipe from Scratch.

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Simple Recipe Ingredients

Homemade flour tortillas require just five basic ingredients: all-purpose flour, baking powder, salt, warm water, and fat.

Chances are, you already have everything on hand, making this recipe as convenient as it is comforting. Making them from scratch also gives you a deeper connection to what Mexican food is truly about.

I still remember my mom making flour tortillas for us once in a while. Even though they aren’t as common in Michoacán, they bring back the sweetest memories of my childhood.

Family, flavors, and colors are what make Mexican food so unique. Combined with the richness of its culture and traditions, they create something truly special at the table.

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Flour tortillas

5 from 6 votes

By Villa Cocina

Learning how to make soft flour tortillas is a rewarding skill that brings confidence and the comfort of enjoying them fresh off the comal.

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 15 minutes mins

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Ingredients 

US CustomaryMetric

Servings: 12 servings

• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp salt
• 3 tbsp vegetable shortening
• 2 tbsp unsalted butter
• 1 cup warm water

Instructions 

• In a large bowl, place the flour, baking powder and salt. Mix until well incorporated
• In a separate container, combine the water, vegetable shortening and butter. Place in the microwave for about 50-60 seconds until the fat fully melts. Whisk to combine. Pour the warm mixture into the flour and mix to combine, until a mass is formed.
• Knead between 5-10 minutes in the bowl or transfer the dough to a flat surface. If needed lightly dust flour to avoid the dough from sticking. Add as little as possible.
• When the dough looks smooth, form into a ball. Cover with plastic wrap or a damp towel. Let it rest for 15 minutes.
• After the 15 minutes it will feel soft and elastic.
• Divide into 2 oz balls. Take the balls into your hands, turn and tuck under to make them tight and smooth. Lightly rub the surface with shortening, cover with plastic wrap and allow them to rest for an additional 20-25 minutes.
• When the resting period is over, preheat a non stick griddle/comal over medium heat.
• Lightly dust flour over your working area (see note). If you add too much you can dry out the tortillas.
• Place the ball of dough in the center and begin rolling in one direction then turn. Continue rolling and turning until you have a thin round tortilla. Towards the end you can roll towards and away from you until you reach about 1/16’’ in thickness.
• Second method for rolling: mold the tortillas with a rolling pin until you reach mid size. Then place on the side of your hand. With the other hand stretch gently to thin it out while rotating until you reach the desired thickness. Avoid breaking the tortilla.
• Place the tortilla over the already hot griddle and notice air bubbles begin to rise as the underside develops golden brown spots. This will take about 30 seconds. Once the underside looks thoroughly cooked flip and let the other side do the same. More air bubbles will develop and it will fluff up. It will take about 30 seconds for the tortillas to be cooked and ready.
• Remove from the heat once completely cooked and wrap in a clean kitchen towel to keep warm. Continue with the rest of the tortillas until they are all done.

Notes

When dusting flour to prevent the dough from sticking, use as little as possible—too much can dry out the tortillas. I prefer kneading on a Silpat or non-stick mat.

Resting the dough is crucial; it allows the gluten to relax, making it easier to shape.

The griddle temperature matters: it should be hot, but not scorching. Too hot, and the tortillas burn; too cool, and they dry out. Experiment to find your sweet spot.

If you’d rather skip vegetable shortening, you can use all unsalted butter instead.

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Course: Sides

Cuisine: Mexican

Keyword: Flour Tortillas, Mexican Food, Tortillas