If you’ve never had freshly-made flour tortillas, you really have to. After I had them the first time, I knew I could never go back. Yeah, there are times when I buy them and I always end up regretting it because I know what flour tortillas can be and a package of Mission tortillas ain’t it.
I tried a couple of times to make my own tortillas, but I always failed–they were always too thick because the dough was so tough that I wasn’t physically strong enough to roll them to the size and thickness and shape that I actually wanted them. And then I met Mel–Fabulous Fajita Mel–and I learned from her how to make my own gen-u-ine flour tortillas. And it’s really not THAT much work. Plus, the results are SO worth any extra effort it might take! I promise you, once you make these, you will never return to store-bought tortillas in good conscience.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All purpose flour
- Very hot water – The water needs to be hot enough the melt the shortening but not hot enough to make an ooey-gooey mess. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.
- Kosher salt
- Shortening – Will this work with butter, coconut oil, lard, or any other fat? I have only ever used shortening in this recipe, but readers have reported luck with butter and other substitutes. If you try out an alternative, come back and let me know how it turned out!
How to Make Flour Tortillas
- First you’ll mix up some flour, salt and shortening in a heavy duty mixer. This mixture will look like bread crumbs.
- Then you’ll add some hot water to bring it all together.
- Portion your dough out into balls.
- When ready to cook, you’ll flatten each ball with your hand, then roll them thin, and pop them into a hot skillet to cook. In my experience dark spots on the tortillas mean they will cool and be a bit brittle. For best results I like to see gentle browning on the bubbled spots and a doughy look to the rest. You want them cooked through but supple.
- Serve immediately!
Storing and Other Tips
- Store leftover tortillas in an airtight container and enjoy within 2-3 days if left at room temp or 5-7 days if stored in the refrigerator.
- That first tortilla is sometimes like the first pancake: a bit of an experiment. Depending on how quickly it cooks, you can adjust your heat for the rest!
- This recipe will make 10-12 fajita-sized tortillas, about 8 medium-sized tortillas, or around 6 jumbo burrito/wrap tortillas.
- If your dough is a bit sticky, try letting it rest for 10 minutes so the flour can fully absorb the liquid.
Frequently Asked Questions
Absolutely! These make great enchiladas!
You can! For best results, layer them between parchment or wax paper, seal in a zip top bag, and freeze up to 3 months.
You can reheat gently on the stovetop or in the microwave, wrapped in a damp paper towel.
Nope! A rolling pin works well here. A tortilla press is more necessary with corn tortillas.
Homemade Flour Tortillas
Ingredients
- 2 ½ cups flour
- 1 cup very hot water
- 1 teaspoon kosher salt
- ¼ cup shortening
Instructions
- In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. (I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.)
- When the dough is fully combined, remove from mixer and divide into portions (see recipe yields in notes) and shape portions into round balls.
- Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.
- Place raw tortilla on preheated skillet. You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles. When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.
- If you’re cooking these quickly, you can just stack them on top of each other and they’ll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170℉) until you’re ready to use them.
Notes
- Store leftover tortillas in an airtight container and enjoy within 2-3 days if left at room temp or 5-7 days if stored in the refrigerator.
- That first tortilla is sometimes like the first pancake: a bit of an experiment. Depending on how quickly it cooks, you can adjust your heat for the rest!
- Yield: This recipe will make 10-12 fajita-sized tortillas, about 8 medium-sized tortillas, or around 6 jumbo burrito/wrap tortillas.
- Nutrition facts were calculated for one medium-sized tortilla.
Questions & Reviews
I want to try these, AND I’m scared. I have a couple of questions: do you double your batch? Do they keep well for a day or two? Do you flatten out all of the dough balls at the same time, or flatten one and then cook it, flatten the next one and then cook it? I know could just try it and see what happens, but I’m intimidated enough by the thought of from-scratch tortillas that I need extra details. Thanks!
mmmm…I love homemade tortillas so much. And want to hear something naughty? (Not that!) I love to smear one with butter and sprinkle cinnamon sugar on top. Heavenly!
Does anyone have a tortilla press? I just ordered one and I think it just might change my life forever.
My husband does the exact same thing. He loves them this way!
Yeah, Rach, use the dough hook on your mixer! 🙂
Oh another quick thing, should I be using my dough hook on the mixer?
OK Kate you have a deal. I just happen to be making fajitas this evening and I will try it. I have always been intimidated by homemade tortillas, but you’re making me feel it is more of a pie-crust-type-fable. I hope it goes well. My only concern is my piece of junk, older than old gas stove does not have a low setting (the flame goes out and noxious gas spills into the house – ya fun).
These look soooo good! I’m a major mexican food lover, and I’m so excited to make these along with your fajita recipe! Thanks for all the great recipes-I’ve been lazy with my cooking lately and kind of in a rut, and you have totally brought me out of it!
These look soooo good! I’m a major mexican food lover, and I’m so excited to make these along with your fajita recipe! Thanks for all the great recipes-I’ve been lazy with my cooking lately and kind of in a rut, and you have totally brought me out of it!
I was just talking to DH about making tortillas, and he said, “Oh, it’s too much work!”
BOOO, I say!
I’ll try these and let you know. I’m excited!
i just love you girls! i swear we are on the same wavelength. i made these last night, no joke. i can vouch that they ROCK! we love ’em with everything. i adore how you go to all the work of explaining it all. you’re great! (i’m way too lazy.) anyhoo, keep up the good work! you’re awesome!
and i just posted a major tribute to your blueberry cheesecake ice cream, and my new addiction to it. thanks, i guess! 🙂 *hugs* rachelle
I will totally be trying these out! There is nothing quite like a warm, freshly made tortilla! Ole!