First Published: May 2010 Last Updated: March 19, 2020
This easy Homemade Flour Tortilla recipe is the best tasting flour tortillas I have ever eaten and far better than store-bought. You only need 3 ingredients to make this very versatile recipe. And, it’s likely you already have the ingredients in your pantry!
Homemade Flour Tortillas are great for making your favorite Mexican recipes. My family’s favorite recipe for me to make with these homemade flour tortillas is this Cheese Enchiladas with Red Sauce!
The first time I made homemade flour tortillas
The first time I ever made homemade flour tortillas was in my 9th grade home economics class. I loved them then, but making homemade tortillas wasn’t my thing when I was that young. Lucky for me, I had given my mom the recipe and I was able to get it from her so I could make them.
This recipe is so simple to make. It doesn’t matter if you have a tortilla press or not. They do make the work a little easier (I now own one).
Rolling the flour tortillas out with a rolling pin works just as well. They may not be perfectly round, but they will still be delicious.
What you need to make this 3 ingredient tortilla recipe
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This is one of the easiest recipes to make. I promise, once you have made this homemade flour tortilla recipe, you will never want to buy them in the store again! You only need
Shortening: You can use vegetable shortening, lard, butter, bacon fat or oil.
Cast Iron Skillet or large cast iron griddle: I highly recommend the cast iron as it heats evenly and holds heat well. You want the tortillas to cook quickly without getting crisp and I feel the cast iron does the best job.
Tips for making homemade flour tortillas
To keep your hands clean, use a pastry blender to cut the shortening into the flour. If you don’t have a pastry blender, you can use a fork.
Work the shortening into the flour until you have pea-sized crumbs.
Use warm water to aid in dissolving the salt better. Be sure the salt has dissolved into the water before using it.
Handle the dough as lightly and little as possible. Don’t over stir or knead it too much.
Don’t skip the 30 minute rest time for the dough. This allows the gluten to relax and will make the dough easier to shape and roll.
How to shape the tortilla dough
with a tortilla press:
If you are using a tortilla press, you will need to also have two pieces of parchment paper. Place one piece of paper on the press, the dough ball in the center, another piece of parchment on top of the dough. Then press.
Lift the tortilla press, and flip the tortilla over (still sandwiched between the parchment. Press firmly one more time. Then remove the tortilla and proceed to cook.
Place a ball of dough on a floured surface. Knead the ball a couple of times to bring it into a round shape.
I roll each tortilla as I am cooking. While one is in the skillet, I roll out the next one. Be sure to roll the tortilla as thin as possible and rotate the tortilla as you are rolling to keep it in a circle shape.
for both methods:
Once the cooking starts, you need to work quickly. It only takes a few minutes in a very hot skillet for the flour tortilla to cook. As they finish cooking, stack them in a cotton kitchen towel and then cover them to keep them warm and to stop them from drying out.
If you have a large family and you are making homemade flour tortillas for a meal, or to make another recipe then you won’t need to worry about storage. However, since we are a household of two, we will not consume all 12 in one sitting. Therefore I need to store them until we are ready to eat them again.
This can be done by sealing them in a vacuum-sealed bag and freezing them. Or, if you plan to eat them throughout the week, you can place them in an airtight gallon-sized zip bag and keep them in your refrigerator.
How to reheat a tortilla
When you are ready to enjoy your flour tortillas, all you need to do is wrap them in a towel and place them in the microwave for about 30 seconds.
If you are only reheating one tortilla, just wrap it up and give it 10-15 seconds. Much longer will “cook” the tortilla and make it stiff when it cools down. You only want to heat it enough to make it pliable.
This Turkey Bacon Breakfast Burrito is absolutely delicious in a homemade flour tortilla. These are completely portable and reheat easily, so they are great to take when you are on the run out the door to head to work.
I like to make my own tortilla chips by baking these homemade flour tortillas in the oven with a little salt and butter spray until crispy. Then I serve them up with this tasty Homemade Salsa Recipe for Canning!
*if you made these homemade flour tortillas, please give them a star rating*
Yield: 12 tortillas
Homemade Flour Tortillas
Prep Time: 20 minutes
Cook Time: 2 minutes
Rest Time: 30 minutes
Total Time: 52 minutes
There is nothing better than a homemade flour tortilla! Enjoy them as tacos, quesadillas, enchiladas and more!
2-3/4 cups all-purpose flour
5 tablespoons vegetable shortening
3/4 teaspoon salt
3/4 cup very warm tap water
Combine flour and shortening in a large mixing bowl. Work the shortening in with a pastry blender or your fingers until completely incorporated.
Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients. Immediately work it in with a fork. The dough will be in large clumps. If all the dry ingredients haven't been dampened, add the rest of the liquid.
Scoop the dough onto your work surface and knead until smooth.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.
Heat a large skillet or ungreased griddle over medium to medium-high heat.On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again. Continue until it is a 7-inch circle. Flour tortilla as needed while rolling.
Lay the tortilla on the hot griddle. After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30-45 seconds more, until the other side is browned. Do not overcook or the tortilla will become crisp.
Remove and wrap in a clean kitchen towel. Repeat procedure with remaining tortillas and stack them on top of each other.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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