5 from 48 votes
Homemade Flour Tortillas
Homemade Flour Tortillas are made from a simple dough of all-purpose flour, baking powder, salt, vegetable oil, and warm water. The dough is kneaded to a soft, pliable consistency, rested, and then divided into balls for rolling out. Cooking on a hot cast iron skillet yields flexible tortillas suitable for wraps and tacos.
Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings:
10
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 cups (283g) all-purpose flour scoop and level to measure, unbleached
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup water warm
Instructions
- In the bowl of an electric stand mixer whisk together flour, baking powder and salt.
- Pour in vegetable oil and water and stir just until mixture comes together in clumps.
- Set electric stand mixer with hook attachment, knead mixture on medium speed about 2 minutes (or knead by hand for about 5 minutes).
- Dough should be soft and supple. If it is overly sticky you can mix in 1 tbsp flour at a time to reach a workable, yet stretchy dough. On the other hand if it seems dry you can mix in 1 - 2 Tbsp of water.
- Transfer dough to an oiled bowl (it just needs to be large enough to fit, it's volume won't increase), cover tightly with plastic wrap or a damp cloth and let rest 1 hour.
- Divide into 10 equal portions (or less if if making larger tortillas. Roll into balls. Transfer to a greased plate, cover and let rest 10 minutes.
- Preheat a cast iron skillet over medium-high heat.
- Lightly flour a work surface and remove one piece of the dough, keep remaining dough covered.
- To roll into round use a rolling pin, dust top with flour and flatten slightly. Roll upward then downward. Rotate and flip tortilla to continue to get a round shape and reduce sticking (roll out to about 6 inches).
- Transfer to preheated grill and cook until golden brown spots appear on bottom and top surface is bubbly, about 20 - 30 seconds. Flip and continue to cook until light golden brown spots apear on opposite side, about 15 seconds longer (careful not to overcook or they'll dry out).
- Transfer to an airtight container or resealable bag with a paper towel at the bottom. Cover or seal and let steam, then repeat process with remaining tortillas. If you find skillet is too hot and is burning tortillas then reduce burner temperature to medium.
- Store in an airtight container at room temperature for a few days or freeze for a few months.
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