Homemade Flour Tortillas Recipe

5 from 12 votes

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

Prep Time20

Cook Time25

Refrigeration time30

Total Time1 15

Course: Main Course

Cuisine: Mexican

Servings: 8 inch tortillas

Calories: 163kcal

Author: Andrea

2 3/4 cup all purpose flour
11/2 tsp coarse kosher sea salt
6 tbsp shortening cut into 6 pieces
1 cup hot water I used the hottest water I could get from my tap, no need to boil
1/2 tsp canola oil or avocado oil

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.
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.
Divide the dough into equal size balls. 16 6-inch tortillas or 12 8-inch tortillas.
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.
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.
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.
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.
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.