Simple Homemade Flour Tortillas

It’s time to ditch the store bought tortillas and make your own! These homemade flour tortillas are soft, tender and flavorful.

Homemade Flour Tortillas | lifemadesimplebakes.com

I grew up in a small town in northern California. We were surrounded by lots of really good Mexican food. When we went out to eat my dad would always request tortilla soup, chips, salsa, and fresh flour tortillas. They were amazing, especially with a little pat of butter on them.

I now have a hard time buying store bought tortillas. They’re just not the same… at all. So when we make carnitas, fajitas or enchiladas, homemade tortillas are a must! In the past I’ve used this recipe, however, since I can’t have dairy/soy right now I set out to find one that was oil-based. I tried a few versions with canola oil and baking powder, but ultimately found success using shortening (affiliate link for non-hydrogenated shortening) and ditching the leavening agent completely.

Homemade Flour Tortillas | lifemadesimplebakes.com

They came out perfect. Not too dry or crisp, not too soggy or bland. The method is simple, straightforward and can be done in advance. While these are definitely best when eaten fresh, they reheat beautifully! You can double the batch and stash some away in the fridge to enjoy throughout the week. I find it easier than making them again.

Homemade Flour Tortillas | lifemadesimplebakes.com

Here’s how to make homemade flour tortillas:

  1. Just mix the dough in a medium size bowl with a wooden spoon or dough whisk (affliliate link). Turn dough onto a lightly floured surface and knead until smooth.
  2. Divide the dough into balls. You can make (16) 6-inch tortillas or (12) 8-inch tortillas. Of course if you want bigger ones for burritos, you’ll probably only get about 6.
  3. Place the balls onto a parchment or wax paper lined plate or baking sheet. Cover with a towel or plastic wrap and refrigerate for 30 minutes. This will help the gluten relax and prevent the tortillas from shrinking after being rolled.
  4. Roll each tortilla nice and thin. They will puff up!
  5. Place a medium skillet over medium heat and add 1/2 teaspoon of canola or avocado oil. Use a paper towel to evenly coat the pan and remove any excess.
  6. Cook the tortillas one at a time. They will need about 1 minute on each side. You’ll know they’re ready to flip when they begin bubbling up. They should have small brown spots on the bottom as well.
  7. Don’t worry if your tortillas feel a little stiff. You can place them into tortilla warmer (affiliate link), non-stick pot with a lid on, or a large zip lock bag lined with paper towels. This will help them soften up.

Homemade Flour Tortillas | lifemadesimplebakes.com

While homemade tortillas may seem intimidating, once you’ve made them, you’ll be a pro! You’ll also never want to eat a store bought tortilla again! 😉

Homemade Flour Tortillas

It’s time to ditch the store bought tortillas and make your own! These homemade flour tortillas are soft, tender and flavorful.

Ingredients:

  • 2 3/4 c. all-purpose flour
  • 1 1/2 tsp. coarse kosher sea salt
  • 6 tbsp. shortening, cut into 6 pieces
  • 1 c. hot water (I used the hottest water I could get from my tap, no need to boil)
  • 1/2 tsp. canola or avocado oil

Directions:

  1. In a medium mixing bowl, whisk together the flour and salt. Add the shortening. Using a fork or a pastry blender, cut in the shortening until a coarse mixture forms.
  2. Pour in the hot water and mix with a wooden spoon or dough whisk. Turn dough onto a lightly floured surface and knead until smooth, about 2-3 minutes.
  3. Divide the dough into equal size balls. 16 6-inch tortillas or 12 8-inch tortillas.
  4. Place the balls onto a parchment or wax paper lined plate or baking sheet. Cover with a towel or plastic wrap and refrigerate for 30 minutes.
  5. Using a rolling pin, roll each ball until it’s nice and thin. They will puff as they cook, so make sure they aren’t thick.
  6. Place a medium skillet over medium heat. Add 1/2 teaspoon of canola or avocado oil. Use a paper towel to evenly coat the pan and remove any excess.
  7. Cook the tortillas one at a time. They will need about 1 minute on each side. Flip when they begin to bubble up. They should have small brown spots on the bottom.
  8. Place cooked tortillas into a tortilla warmer, non-stick pot with a lid on, or a large zip lock bag lined with paper towels. This will help them stay soft until used. Store in an air-tight container in the refrigerator for up to 1 week. Reheat on the stovetop or in the microwave.

– Total time includes rest time as well as total cook time for all tortillas.

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