Easy Homemade Flour Tortillas

5-Simple Ingredients!

It’s a great time to “up” your Taco Tuesday game! Who knew tortillas were so much fun to make!? Everyone is going to want to help roll them out and watch them puff and bubble on a hot skillet! And who can resist slathering one right off the griddle with butter! YUM! They’re easy to mix up by hand or with your hand or stand mixer!

These tortillas are so much more delicious than store bought! They’re soft, bendable and taste great with whatever filling you like! You can make them in advance and store them in a zip top bag to keep them from drying out.

What kind of fat do you use to make tortillas?

Lard is traditional, but I didn’t have any on hand. I tested batches with both solid shortening (such as Crisco) and solid coconut oil. I preferred the nice char the coconut oil tortillas developed and the dough was easy to roll-out nice and thin.

Homemade Tortillas Step 1: Make Dough

You can mix them by hand or with a mixer. I used my KitchenAid Artisan Stand Mixer with both the flat beater and the dough hook. Stir together your dry ingredients. Cut-in the shortening or coconut oil until it’s a sandy texture. Add warm water, then knead with your dough hook until a ball forms.

Homemade Tortillas Step 2: Roll the Dough

Divide the dough into 12 pieces and roll each into a ball. Cover with plastic wrap and let rest about 10 minutes while you heat up your griddle or skillet – a dry cast iron pan or griddle works great! I like to work making 2 tortillas at a time. Pat the dough ball into a 3-inch circle with your fingers, then roll as thin as you can to a diameter about 6-inches.

Homemade Tortillas Step 2: Cook the Tortillas!

Cook the tortillas about 10 seconds on each side. The griddle or skillet should be really hot. They will bubble, blister and char a little bit – this develops great flavor!

How to Store Homemade Tortillas:

Homemade tortillas taste amazing right off the griddle, but you can definitely make them ahead of time! I let them cool and store them stacked in a plastic zip top bag. They tend to give off a little moisture in the bag and this keeps them from drying out. I store them on the counter for a day or in the refrigerator/freezer for longer.

After freezing, thaw in refrigerator. They taste best and are more pliable if they are reheated. You can reheat in a skillet or on a griddle. I usually stack them on a plate, cover with a damp paper towel and microwave for 30 seconds or so.

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Print Recipe

Easy Homemade Flour Tortillas

These tortillas are so much more delicious than store bought! They're soft, bendable and taste great with whatever filling you like! They're easy to mix-up by hand or with your hand or stand mixer! I made them with both vegetable shortening and solid coconut oil.

Votes: 2
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Keyword

bread

Prep Time

15 minutes

Cook Time

30 minutes

Servings

12 tortillas

Ingredients

• 2 cups all-purpose flour plus more for rolling
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons solid vegetable shortening or solid coconut oil (shortening such as Crisco)
• 3/4 cup warm water

Course Main Dish Keyword bread Prep Time 15 minutes Cook Time 30 minutes Servings 12 tortillas Ingredients 2 cups all-purpose flour plus more for rolling 1/2 teaspoon salt 1 teaspoon baking powder 2 tablespoons solid vegetable shortening or solid coconut oil (shortening such as Crisco) 3/4 cup warm water

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. You can mix these by hand or with your hand or stand mixer. If using KitchenAid Stand Mixer, I mix with the flat beater and knead with the dough hook.
2. Stir together flour, salt and baking powder in mixing bowl. Add shortening/solid coconut oil and mix/cut-in until mixture looks sandy.
3. Add warm water and mix until mixture is shaggy in texture. (Switch to dough hook) Knead dough for a minute or two or until a smooth ball forms.
4. Cut dough into 12 equal portions, roll into balls and cover with plastic wrap. Let rest 10 minutes.
5. Heat skillet or griddle. Cast iron works great. (I didn't grease my cast iron.)
6. On lightly floured surface (I work 2 at a time, rolling and cooking) Pat each dough ball with your fingers into a 3-inch diameter round. Then roll into a very thin 6-inch round. Rotate dough and flour as needed. Roll from center out.
7. Place on very hot skillet/griddle. Cook for about 10 seconds, dough will form bubbles if it's nice and hot. Flip and cook for about 10 seconds on other side. Remove to cooling rack to cool. Continue rolling and cooking all tortillas.

Recipe Notes

What Kind of Fat do you use to Make Tortillas?

Lard is traditional, but I didn't have any on hand. I made mine with both solid shortening (such as Crisco) and solid coconut oil. I preferred the nice char the coconut oil tortillas developed and the dough was easy to roll-out nice and thin.

How to Store Homemade Tortillas:

Homemade tortillas taste amazing right off the griddle, but you can definitely make them ahead of time! I let them cool and store them stacked in a plastic zip-top bag. They tend to give off a little moisture in the bag and this keeps them from drying out. I store them on the counter for a day or in the refrigerator/freezer for longer.

After freezing, thaw in refrigerator. They taste best and are more pliable if they are reheated. You can reheat in a skillet or on a griddle. I usually stack them on a plate, cover with a damp paper towel and microwave for 30 seconds or so.