Forget store-bought tortillas—making your own is easy with this simple flour tortilla recipe! It can be easily doubled or tripled for larger batches, and the tortillas freeze perfectly.
Tortillas were one of the first breads I mastered because of their simplicity. After a few tries, I gradually moved on to more complex breads, making this a great beginner recipe.
Here’s why it’s perfect for newcomers:
- No yeast is required! While yeast can create delicious bread, it’s temperamental and requires rising time.
- The recipe is straightforward and quick, needing only a brief rest for the dough to make rolling easier.
- If anything goes awry, you can simply fry the tortillas into chips—a tasty way to salvage your efforts!
These tortillas are completely vegan, made without lard or animal fat, which I prefer not to keep on hand. I’ve experimented with butter, but found it doesn’t provide the same softness and flexibility as vegetable oil. This oil makes for the best tortillas, enhancing their delightful texture!
HOMEMADE FLOUR TORTILLA RECIPE
Ingredients
- 1½ cups (180g) all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 3 tablespoons vegetable oil
- ½ cup (120mL) warm water
Instructions
- In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined.
- Add the vegetable oil and warm water to the dry ingredients. Mix until the dough begins to form a ball.
- Transfer the dough to a lightly floured surface and knead for about 1 to 2 minutes until smooth and soft.
- Divide the dough into 8 equal balls. Cover and let them rest for 15 to 20 minutes.
- On a lightly floured surface, roll each ball of dough out until very thin (under ⅛ inch).
- Heat a large skillet over medium-low heat. Place one tortilla in the skillet and cook for about 1 to 2 minutes on the first side. It’s ready to flip when the bottom has golden brown spots and the top starts to bubble.
- Flip the tortilla and cook the other side until you see golden spots, about 30 seconds.
- Remove the tortilla from the skillet and place it on a plate lined with a tea towel or in a tortilla keeper. Cover with a tea towel or lid to keep it warm and prevent it from drying out.
- Repeat the cooking and covering process with the remaining dough. Keep the tortillas tightly covered until you’re ready to serve for the best freshness.
Enjoy your homemade tortillas warm!
HOW TO STORE TORTILLAS
As mentioned, keep tortillas covered until just before serving to prevent them from drying out. If you have leftovers, transfer cooled tortillas to an airtight container or a plastic bag, pressing out as much air as possible for freshness. They can be stored at room temperature for up to 2 days. For longer storage, tortillas freeze beautifully!
HOW TO FREEZE TORTILLAS
To freeze your flour tortillas, allow them to cool completely, then place them in a freezer bag, pushing out as much air as possible before sealing. They can be frozen for up to 3 months. To defrost, leave them at room temperature for a few hours or in the fridge overnight. Before serving, I recommend warming the tortillas in a skillet over medium heat for about a minute on each side to restore their pliability and softness.
