Homemade Tortillas

You slow-cooked the most perfect taco meat all day long, and now, the house smells amazing, the avocado is freshly diced, the shredded cheese is ready to be sprinkled over the meat, and, wait. You forgot to buy tortillas. Sigh. We’ve all been there. Luckily, homemade tortillas are one of many pantry staples you can make at home. Your cast-iron skillet (along with flour, water and oil) will save taco night and give you beautifully browned, soft tortilla shells.

This recipe is for making flour tortillas from scratch. If you like your taco fillings inside soft corn shells, check out our tutorial for making corn tortillas. And who knows, you may stop buying all your tortillas from the store once you discover how easy they are to make at home.

Ingredients for Homemade Tortillas

• Flour: All-purpose flour is the base of this recipe. The mid-range protein content in this type of flour gives you that flexible, soft texture you’re accustomed to in flour tortillas.
• Water: Water brings the flour together to form the dough. Use a little more water if the dough still feels floury, adding just a tablespoon at a time until the dough comes together into a solid mound.
• Oil: Olive oil provides the fat that makes tortilla dough pliable. This makes it much easier to roll out into thin rounds that keep their shape.

Directions

Step 1: Combine the ingredients

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In a large bowl, combine the flour and salt. Stir in the water and oil.

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Turn the loosely formed dough onto a floured surface. Knead it until a smooth dough forms, 10 to 12 times, adding a little more flour or water if needed. Let the dough rest for 10 minutes.

Step 2: Form the tortillas

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Once the dough has had time to rest, divide it evenly into eight portions.

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On a lightly floured surface, roll each portion into a 7-inch circle.

Editor’s Note: The dough should be quite thin, but not thin enough that holes begin to appear from stretching too far.

Step 3: Cook until golden

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In a greased and hot cast-iron skillet (or other heavy-bottomed skillet), cook the tortillas over medium heat until lightly browned, about one minute on each side. Serve warm.

Recipe Variations

• Add seasoning: Try sprinkling a bit of garlic powder into the flour mixture for added flavor. You can also test out gourmet salts that offer subtle differences to plain kosher salt.
• Try a different fat: Experiment with various fats like softened butter, shortening or other vegetable oils until you find the taste and texture you desire.
• Use alternative flour options: You can try this recipe with bread flour, though the tortillas might turn out chewier than you’d expect.

How to Store Homemade Tortillas

Refrigerating tortillas isn’t exactly necessary, but it will help them last longer. Since these tortillas are homemade, they might go bad quicker than the store-bought tortillas you’re used to keeping on your counter. Store them in an airtight container in the fridge for up to one week.

Can you freeze homemade tortillas?

Just like you can freeze bread, you can also freeze tortillas! Allow your homemade tortillas to completely cool, then store them between layers of parchment. Wrap tightly, and store in the freezer for up to six months.

Homemade Tortilla Tips

Do I need a tortilla press to make this recipe?

No, you don’t need a tortilla press (tortilladora) to make this tortilla recipe. The tortilla press is a handy Mexican cooking tool that creates uniform, round, thin tortillas, but a rolling pin will work if that’s what you’ve got.

Why don’t my flour tortillas puff up when cooking?

Tortillas may not puff up if they are too thick or are cooked on a low temperature. Aim to roll thin, even 7-inch dough rounds and cook them over medium heat.

What recipes can I make with flour tortillas?

Flour tortillas can be used in many recipes, like cheesy quesadillas, fold-over tortilla bake, or pretty ham pinwheels. And don’t forget classic tacos made with seasoned taco meat!