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Flour Tortillas

Homemade From Scratch Flour Tortillas

Make your family's meal time festive with this is easy recipe for from scratch flour tortillas. You'll have soft, fluffy tortillas your whole family will love.
Makes 8-12 tortillas - 8 (burrito size), 10 (medium size), or 12 (small, like for tacos)
5 from 3 votes
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Course: Bread
Cuisine: Mexican
Keyword: bread, bread recipes, easy flour tortillas, flour tortillas,, from scratch flour tortillas, homemade flour tortillas, soft tortillas
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 8 -12 tortillas
Calories: 250kcal
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon real salt
  • cup solid form of coconut oil, butter, or lard
  • 1 cup very hot water minus 1 tsp
  • 1 tsp Apple Cider Vinegar

Making Flour Tortillas

  • Sift or stir the flour before you measure it.
  • In a large bowl, combine the flour, baking powder and salt.
  • Add the solid fat (coconut oil, butter, lard, or a combo) and combine until the pieces of fat are small. Use a fork or pastry blender, I use my fingers.
  • Slowly add the hot water while combining. I use my hands, but you could use a spoon. The dough will be on the moist side and sticky.
  • Knead in the bowl until a ball forms, about 2 minutes. Then turn the dough out onto an unfloured surface and continue kneading for a full 10 minutes. The dough will be sticky at first but will soon stop sticking to your hands. Very important step.
  • Divide the dough as evenly as you can into the number of tortillas you want to make. Depending on the size you want your tortillas, divide the dough into 8 (for larger, burrito size), 10 (medium size), or 12 (small, like for tacos) equally sized balls.
  • Cover with a damp towel and let dough balls rest for 10 minutes. Very important step.
  • Lightly flour your rolling surface and your rolling pin. Begin rolling the dough balls into a circle shape (I never get perfect circles) until thin enough to be transparent when held up to light.
  • I drape the tortillas over the side of my bowl once I’ve rolled them.
  • Once you have rolled two tortillas, start preheating your cast iron griddle (or griddle of your choice) on medium-high heat. You’ll know your cast iron griddle is hot enough when drops of water dance across it and cook off. Should take about 3 minutes to be properly preheated.

Cooking Flour Tortillas

  • Place a tortilla on the preheated, ungreased griddle. When it puffs up, turn it over and wait for the other side to puff up. This takes 30 to 45 seconds per side - it happens quickly so watch closely. They will burn.
  • Stack cooked tortillas on a cooling rack until you have cooked them all, then store.

Notes

This flour tortilla recipe easily doubles or triples so you can make and freeze plenty for quick use later. They also reheat well.

Nutrition

Nutrition Facts
Homemade From Scratch Flour Tortillas
Amount per Serving
Calories
 
250
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
399
mg
17
%
Potassium
 
51
mg
1
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Calcium
 
67
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.