Homemade Flour Tortillas
Make beautiful soft flour tortillas from scratch with only 5 simple pantry staples, it's easier than you think! After making this recipe and taking a look at the ingredients in store-bought tortillas, you won't go back to buying them. If you like, you can easily adjust the size to make XL burrito size, or mini street taco style tortillas.
Equipment
- Stand Mixer (or knead by hand!)
- Large Cast Iron for cooking
- Glass Pie Dish for keeping them hot and soft
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup melted butter cooled slightly
- 1 cup water warm or room temperature
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add all ingredients
- Mix on low speed for about 5 minutes until the dough looks smooth
- Cover and let rest for 20 minutes up to 2 hours
- Divide into 16 even pieces and roll into balls (keep them all stored in the bowl covered so they don't dry out)
- On a floured surface, roll each tortilla out as thin as you can (try not to stack them, they may stick together)
- Preheat a large cast iron pan over medium heat
- Cook each tortilla for about 45 seconds on each side, watching carefully. You may need to turn the heat down once the pan is nice and hot
- Store cooked tortillas in a glass pie dish with a lid to keep them hot and soft while you cook the rest
Notes
- This recipe makes 16 tortillas about 7 inches wide, but you can divide the dough into 20 pieces for small street taco style, or 12 for large burrito size.
- We usually store these on the counter in the same pie dish because any leftovers get used the very next day, but you don't plan to use them immediately store them in a ziplock in the fridge.
- You can also make a double batch and store in the freezer, the reheat perfectly left on the counter for a few hours to thaw.
- Makes great tacos, burritos, quesadillas, and wraps!