Homemade Tortillas:

How to Make Tortillas:

• Combine the dry ingredients (all-purpose flour, bread flour, baking powder, salt) in a large bowl. Mix in the shortening using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add the hot water and knead the dough by hand for a full 10 minutes. The dough will start sticky but will become smooth and elastic with kneading. Cover the dough and let it rest for 1 hour at room temperature.
• After the first rest, divide the dough into 14-15 equal-sized balls. Cover these dough balls and let them rest again for another 15 minutes. This second rest is crucial for easy rolling.
• While the dough balls are resting, pre-heat your cast-iron skillet (or a heavy-bottomed pan) over low to medium-low heat. Roll each dough ball into a very thin 7-8-inch circle. Aim for them to be almost translucent – the thinner, the better for that authentic, store-bought texture.
• Cook each tortilla in the pre-heated, dry skillet for approximately 40 seconds per side, or until lightly golden brown and soft bubbles appear. Avoid overcooking, as this can dry them out. As they cook, stack the finished tortillas and keep them warm, perhaps wrapped in a clean kitchen towel or in a tortilla warmer, until serving.

• Bread Flour: Bread flour contains a higher gluten content, which gives the dough excellent elasticity and a chewier texture. If you don’t have bread flour, you can substitute it with all-purpose flour entirely. Just be sure to knead the dough for the full 10 minutes (or even a little longer, like 12-15 minutes) and “whack” it against the counter a few times to help properly develop the gluten naturally, ensuring a soft and supple dough.
• To Make Tortilla Balls: For consistent sizing, I find it helpful to first shape the entire dough into a large, long rectangle. Then, I cut it into 2 even pieces lengthwise, and further divide these into individual portions. This makes it easier to create uniform dough balls for rolling.
• Rolling Tortillas Thin: The key to authentic, soft flour tortillas is rolling them incredibly thin. They should be almost translucent. This thinness allows them to puff up nicely during cooking and prevents them from becoming too thick or flatbread-like.
• Tortilla Sizes: You can adjust the size of your tortillas based on your needs:
  • 6-inch tortillas: Divide the dough into 18 pieces for smaller tortillas, ideal for soft tacos, enchiladas, or small roll-ups.
  • 8-inch tortillas: Divide the dough into 14 pieces for standard medium-sized tortillas, perfect for burritos or larger tacos.
  • 10-inch tortillas: Divide the dough into 10 pieces for large tortillas, excellent for big burritos or folding over for quesadillas. Use a larger skillet or griddle for these.

Nutrition per serving

Making delicious vegan tortillas is incredibly simple! Since traditional flour tortillas often use shortening (which can contain animal products) or lard, a straightforward swap is all you need. You can easily substitute the lard or shortening in this recipe with an equal amount of solid coconut oil or a plant-based shortening. This will yield tortillas that are just as soft, pliable, and delicious, perfect for any vegan diet.

A tortilla press certainly sounds like a convenient tool, and for some recipes, it can be useful. However, to get tortillas pressed truly thin, you generally need a very greasy dough that spreads easily without sticking to the press. This particular recipe produces a wonderfully moldable dough that *could* potentially work with a press, but honestly, I don’t find it necessary to invest in extra equipment when a good old rolling pin does the job perfectly.

If you’re still keen on purchasing one, I’d recommend a heavy-duty model like a cast-iron tortilla press for durability and better leverage. Keep in mind that most tortilla presses are designed for a specific size, whereas rolling your own offers the flexibility to create various tortilla sizes – a significant benefit for different culinary needs. An 8-inch tortilla, for example, is a common standard size for soft flour tortillas, sitting perfectly between a large burrito-size and a smaller 6-inch taco-size.

Transforming leftover flour tortillas into crisp tortilla strips or chips is a fantastic way to enjoy them in new ways. They are excellent toppers for a hearty tortilla soup or a fresh salad. You might want to try them with our Instant Pot White Chicken Chili, perhaps with some grated cheese!

To make Tortilla Strips from soft flour Tortillas: Take about 4 flour tortillas and cut them into uniform strips. Toss these strips with 1 tablespoon of your preferred oil and sprinkle generously with salt. Spread them in a single layer on a baking sheet and bake at 375°F (190°C) for 7-10 minutes, or until they are perfectly crisp and golden, making sure to turn them once halfway through cooking to ensure even browning.

To make Tortilla Chips from soft flour Tortillas: Stack about 4 small flour tortillas and cut them into 6 wedges, just like slicing a pizza. Toss these wedges with 1 tablespoon of oil and season with salt. Arrange them on a baking sheet and bake at 375°F (190°C) for 12-20 minutes, or until they are golden and crunchy. Remember to flip them once during baking. Both strips and chips can also be fried in hot oil for a richer, crispier texture, if you prefer.

Tortillas are incredibly versatile, and understanding their standard sizes can help you choose the right one for your culinary creation. Typically, tortillas are categorized into three main sizes, though variations exist:

• 6-inch: These are the smallest tortillas, perfect for crafting delicious enchiladas, soft street-style tacos, mini roll-ups, or even adorable Breakfast Quesadillas. Their compact size makes them easy to handle and ideal for individual portions.
• 8-inch: Considered the medium-soft taco size, these tortillas are a great all-rounder. They work wonderfully for larger soft tacos, burritos that aren’t overly stuffed, or standard-sized enchiladas. This is often the most common size found in homes.
• 10-inch: These are the large, burrito-sized flour tortillas. Their generous dimensions make them perfect for substantial burritos, large wraps, or, famously, for making ample quesadillas where you can fold them in half with plenty of filling.

Absolutely! While this recipe focuses on flour tortillas, you can certainly make gluten-free alternatives. The most common and authentic gluten-free tortilla is the corn tortilla, which uses cornflour (Masa Harina). Masa Harina is naturally gluten-free and the traditional base for corn tortillas. To make them, you would typically knead 2 cups of Masa Harina with about 1 ½ to 2 cups of warm water until a smooth dough forms. You can also experiment with various gluten-free flour blends available on the market, though the texture and handling might differ from traditional wheat flour tortillas.

Authentic flour tortillas, considered a staple in Spanish and Mexican cuisine, are wonderfully simple. They come together with just a few basic ingredients that, when combined correctly, create a magical result. Most recipes will call for flour, a leavening agent, salt, and some form of fat. The type of flour can vary depending on the style of tortilla you’re aiming for (e.g., wheat for flour tortillas, corn for corn tortillas).

• Flour: For homemade flour tortillas, a blend of all-purpose and bread flour works best to achieve the ideal texture. Bread flour, with its higher protein content, contributes to elasticity. If using only all-purpose flour, ensure you knead it sufficiently to develop the gluten and create a soft, pliable dough.
• Lard or Shortening: This is the fat component, crucial for tenderness and flavor. Lard is traditional, but vegetable shortening is a common alternative. As mentioned, for vegan tortillas, coconut oil can be an excellent substitute.
• Baking Powder: This acts as the leavening agent, providing a slight lift and creating those characteristic bubbles when the tortillas cook, contributing to their soft texture.
• Salt: Essential for seasoning, salt enhances all the flavors in the tortilla dough, bringing out its natural deliciousness.
• Water: Hot water is typically used to bind all the ingredients together, helping to activate the flour and fat, and form a cohesive dough.

Achieving truly soft and pliable flour tortillas is all about a careful combination of ingredients and technique. Here’s a breakdown of the steps to ensure your tortillas are incredibly soft:

1. Combine and Mix the Dough: Start by whisking together all the dry ingredients – typically flour, baking powder, and salt. Then, incorporate your chosen fat (shortening or lard) by rubbing it into the flour mixture with your fingertips until it resembles coarse crumbs. Finally, gradually add hot water and mix until a shaggy dough forms.
2. Knead the Dough: This is a critical step for softness. Knead the dough vigorously for a good 10 minutes by hand. Initially, the dough will be quite sticky, but as you continue to knead, it will become progressively smoother, more elastic, and less sticky. Long kneading develops the gluten, which is essential for the tortilla’s texture.
3. Rest the Dough (First Rest): After kneading, cover the dough and let it rest for at least 1 hour at room temperature. This rest allows the gluten to relax, making the dough much easier to roll out later and contributing significantly to the final softness.
4. Divide the Dough into Balls: Once rested, divide the dough into appropriate-sized balls. For medium 7-8 inch flour tortillas, aim for 14-16 pieces.
5. Rest Again (Second Rest): After shaping the dough into individual balls, cover them once more and let them rest for another 15 minutes. This second, shorter rest is key for ensuring the dough balls are easy to roll out very thinly without springing back.
6. Roll the Balls: On a lightly floured surface (or a non-stick surface), roll each dough ball into a very thin 7-8 inch circle. While rolling, pre-heat your skillet over low to medium-low heat.
7. Cook the Tortillas: Cook each tortilla in the dry, pre-heated skillet for about 30-40 seconds per side. Look for small bubbles forming on the surface and light golden spots on the underside. Do not overcook, as this will dry them out.
8. Serve: As each tortilla finishes cooking, stack them and keep them warm, perhaps wrapped in a clean kitchen towel, until you are ready to serve them with your favorite Mexican fillings!

Yes, absolutely! Homemade flour tortillas are excellent for meal prepping. To make them ahead of time, simply follow the recipe steps up to forming the dough into balls and rolling them out into thin circles. Once rolled, layer each uncooked tortilla between sheets of parchment paper to prevent sticking. Stack these layered tortillas, cover them tightly (perhaps in a large zip-top bag or an airtight container), and refrigerate for up to 3 days. When you’re ready to eat, simply take them out of the fridge and cook them on a pre-heated skillet as directed in the recipe. This method is very similar to how you would handle uncooked tortillas you might buy at the grocery store, like those from Tortilla Land.

It’s very common for tortilla dough, especially with this particular recipe, to be quite sticky during the initial stages of kneading. Don’t be alarmed! If you’ve ever watched an experienced Spanish lady make her grandmother’s Flour Tortillas (Como Hacer Tortillas De Harina), you’ll notice how the dough starts sticky and transforms. My recipe shares this characteristic, and I’ve found that the longer you continue to knead, the better and smoother the dough becomes. Resist the urge to add excessive amounts of flour too early; keep kneading until your dough smooths out and becomes pliable.

However, it’s also important to acknowledge that baking can be affected by environmental factors. Depending on your location, altitude and elevation can impact how flour absorbs liquids, meaning you might occasionally need to add a tiny bit of additional flour. Also, different brands of flour can vary slightly in their volume and absorption properties. The proportions in this recipe have been perfected for our elevation of 65 feet. If you find yourself consistently dealing with very sticky dough even after prolonged kneading, consider that your local conditions or flour brand might require a very minor adjustment. King Arthur Flour offers a helpful article on high-altitude baking that might provide further insights if you live at higher elevations.

Let’s be realistic: homemade tortillas made with a rolling pin will rarely be as perfectly uniform as those cut by a commercial machine. Embrace the rustic charm of slightly uneven edges! However, you can certainly make beautifully round and consistent tortillas with a bit of technique.

To roll tortillas into circles: Start by gently flattening your dough ball with your palm. Then, place your rolling pin in the center and roll outwards, turning the dough a quarter turn after each roll. Roll in one direction, then lift and rotate the dough 90 degrees, and roll again. Continue this process, rolling from the center outwards in all directions, gently stretching the edges as you go. Focus on applying even pressure and extending the dough consistently to create a circular shape. Roll the edges especially thin to achieve that ideal 7-8 inch diameter, ensuring the tortilla is uniformly thin throughout.

No, absolutely never! Unless your goal is to make crisp, crunchy tortillas like chalupas or meat turnovers, you should not grease the skillet when cooking soft flour tortillas. Authentic flour tortillas are cooked on a dry, pre-heated surface. The fat (shortening or lard) is already incorporated into the dough itself, and it does its job from within. Adding oil to the skillet will cause the outer surface to crisp up significantly, preventing the tortilla from becoming soft and pliable. Stick to a dry, well-seasoned cast-iron skillet for the best results.

Ideally, with this recipe and proper dough resting, you shouldn’t need much, if any, additional flour when rolling out your tortillas. Excess flour residue can burn in the skillet during cooking, leaving unsightly marks and a bitter taste. I often use a vinyl table cover or a clean countertop that has a slightly non-stick effect, which helps immensely with the rolling process without needing extra flour. If your countertop tends to stick, try lightly greasing the working surface with a tiny bit of oil instead of flour.

However, if you do find yourself using flour during rolling and end up with residual powder, it’s an easy fix. Before placing the tortilla on the hot skillet, simply use a clean basting brush or a dry pastry brush to gently dust off any visible excess flour. This will prevent burning and ensure a clean, smooth finish on your cooked tortillas.

Those wonderful bubbles that appear on tortillas as they cook are a sign of a well-made tortilla and contribute to their soft, airy texture! Much like with my Naan Bread recipe, I’ve found that allowing the rolled-out dough to rest for a short period *before* cooking significantly helps in creating these desirable bubbles. After you roll each dough ball into its thin circle, let it sit for a few minutes while your skillet heats up. Once you start cooking, the process is quick – you only need about 30-40 seconds per side. For efficiency and best results, I recommend rolling out all your tortillas first, then proceed to cook them one by one. The combination of proper dough development, thin rolling, and this brief pre-cooking rest helps activate the baking powder and hot steam, leading to those satisfying puffs.

If you’ve ever bought uncooked tortillas, like the Tortilla Land Tortillas, you’ll notice how incredibly thin they are. That level of thinness is precisely what you should aim for when making homemade flour tortillas. The secret to achieving that store-bought thinness is to roll your tortillas as thinly as humanly possible – they should be almost translucent, but not quite tearing. Anything thicker will result in something more akin to a flatbread, which, while delicious in its own right, isn’t the characteristic texture of a true soft flour tortilla.

To roll tortillas super thin: Start with a well-rested dough ball. Use your rolling pin to gently flatten the ball, then begin rolling from the center outwards. After each pass, rotate the dough a quarter turn. Continue rolling and rotating, applying even pressure, and focusing on stretching the dough towards the edges. The goal is a uniform, paper-thin circle, typically around 7-8 inches in diameter for a standard tortilla. Don’t be afraid to press firmly and work quickly to achieve this delicate thinness.

The cooking temperature is crucial for soft tortillas. You should cook tortillas at a low to medium heat. The most important factor is ensuring your skillet or cast iron pan is properly pre-heated before you place the first tortilla on it. A well-heated pan allows the tortilla to cook quickly and evenly, puffing up without drying out. Avoid cooking tortillas over high heat, as they will burn very quickly on the outside before they’ve had a chance to cook through or become pliable, leading to dry and brittle results. A moderate temperature ensures a tender, soft finish.

The beauty of homemade flour tortillas lies in their incredible versatility! Since they are a cornerstone of Mexican Cuisine, they pair perfectly with classic dishes like flavorful Enchiladas, crispy or soft Tacos, hearty Burritos, and cheesy Quesadillas. But don’t stop there! Their soft, pliable nature makes them ideal for a wide array of other culinary creations. You can transform them into delicious everyday wraps for lunches, make delightful sweet or savory roll-ups (like a copycat Costco pinwheel), use them as a base for mini pizzas, or even create unique dessert tacos. Your homemade tortillas are a blank canvas for countless meal ideas!

Keeping tortillas warm and soft once cooked is essential for enjoying them at their best. While I personally love my tortilla warmer for this task, there are several effective ways to keep them perfectly pliable without one. A simple and effective method is to stack your freshly cooked tortillas and wrap them tightly in a clean, damp kitchen towel. Then, place this bundle inside a plastic bag or an airtight container. The towel helps to retain moisture and heat, keeping the tortillas soft and preventing them from drying out or becoming stiff. For absorbing any excess steam or “sweat,” you can also wrap the stacked tortillas in paper towels before placing them in the bag or warmer.