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 LOVE this site! I made these tortillas last night, using all butter, and they were beautiful and delicious!! My family all LOVED them! (BTW, when you make 10 tortillas out of the recipe, they are 5 Weight Watchers Points Plus each, figured from the WW website). Also, I use a Bosch, and the recipe worked great in it. I just had to break up the butter a bit more with a knife. We served these with your pico de gallo without the jalapeno, which was awesome, and made the creamy lime-cilantro dressing! Everything we try is always amazing! Thanks so much for the great site and all the helpful photos. I just got your recipe book as a gift as well, and am loving it!!
We made these tortillas, the mango pico de gallo and the chili lime rubbed steak for fajitas for a Mexican meal tonight. Everything was great. The tortillas were easy and so worth the little extra effort to make. The only thing we changed was the amount of salt in the second batch. We tasted the first and it just seemed to need something so we added an extra ½ teaspoon. Because we were doing one at a time in a cast iron skillet and making a double batch we tuned a lid upside down over the sautéed peppers and onions pan on the stove, put a plate on the lid and let the hot lid keep our plate warm which kept our tortillas at a perfect warm temp. We did throw a damp paper towel in between every few or so. Don’t know if we needed the moisture but thought it wouldn’t hurt. They were GREAT! Right down to the last one, still warm and soft! Try them if you haven’t, they really are easy and so good.
Wow! These were delicious! My husband and I always buy “fresh” uncooked tortillas from Costco, but these tasted just as good! And so easy!
I have had yummy freshly made tortillas before – I love love love them and have always dreamed of making my own. This recipe and your comments make it seem like I may be able to do this all by myself! I can’t wait to try this!
The first time I made homemade tortillas, they turned out HORRIBLE! I almost gave up completely. But somehow I decided to try your recipe and now I rarely buy tortillas anymore. I love them!
Haven’t made the tortillas yet – my grocery store makes homemade tortillas while you watch – but I had to congratulate you on your excellent taste in music. I too am a big Lyle Lovett fan, so I’m always happy when I hear of someone who appreciates his music. He’s the best!
These are top notch. I prefer them with a little added corn meal.
Bahahahahaha! Your “oldest child” comment cracked me up. I’m the oldest and I know completely what you mean! The tortillas look great! Can’t wait to try them!~
Another perfect recipe!! Thanks again ladies for making me new job (stay at home MOM) so much fun! I have been working my way through your cookbook and blog and am loving every recipe and tip you have to offer!
CLEAR! THANKS .. I thought and I realized .. YOUR RECIPE IS EASY TO MAKE ME THE MOST COMPLICATED AND I WILL TRY TO TELL YOU A HUG ..