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These homemade flour tortillas have completely changed how my family thinks about Mexican food night. I grew up buying those rubbery store-bought tortillas without giving it much thought, until my neighbor shared her grandmother's recipe and I realized what I'd been missing. The first time I made these from scratch, my kids couldn't believe how soft and pillowy they turned out - nothing like those cardboard circles we used to settle for. Now making fresh tortillas has become our weekend tradition, and my teenagers actually help roll them out because they love eating them warm right off the skillet.
The technique is surprisingly forgiving once you get the hang of it. My husband was skeptical about making our own tortillas until he tasted that first batch - now he requests them for every taco night. Even my mother-in-law, who's pretty particular about her Mexican food, said these reminded her of the ones her own grandmother used to make.
Ingredients You'll Need
- All-purpose flour: (3 cups) - regular flour works perfectly for authentic texture and flavor
- Baking powder: (1 teaspoon) - creates those beautiful air pockets that make tortillas fluffy
- Salt: (1 teaspoon) - enhances flavor without being overpowering, adjust to your taste
- Olive oil: (1/4 cup) - you can also use melted butter, avocado oil, or even lard for traditional flavor
- Warm water: (3/4 cup plus 2 tablespoons) - temperature matters for creating pliable dough
Step-by-Step Instructions
- Create your dry ingredient foundation:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This step ensures that the leavening and seasoning are distributed throughout, preventing pockets of overly salty or bland spots in your finished tortillas. Make sure there are no lumps of baking powder remaining.
- Add wet ingredients and form the dough:
- Make a well in the center of the flour mixture and add the olive oil and warm water. Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. The dough will look rough and uneven at first, which is completely normal - don't worry about making it perfect at this stage.
- Knead until smooth and elastic:
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough sticks to your hands or the counter, add flour one tablespoon at a time. The finished dough should feel soft and pliable, similar to your earlobe when gently squeezed.
- Divide and rest for optimal texture:
- Divide the dough into 8 equal pieces for large burrito-size tortillas, or 10 pieces for medium taco-size tortillas. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rest for at least 30 minutes, or up to 2 hours at room temperature. This resting time allows the gluten to relax, making rolling much easier.
- Roll out each tortilla to proper thickness:
- Working with one ball at a time, roll each piece on a lightly floured surface into an 8-10 inch circle for large tortillas, or 6-8 inches for medium ones. Keep the rolling pin and surface lightly floured to prevent sticking. Don't worry about perfect circles - rustic shapes taste just as good and look more homemade.
- Cook on a hot, dry skillet for perfect texture:
- Heat a large skillet or comal over medium-high heat until hot but not smoking. Cook each tortilla for 30-45 seconds per side, until bubbles form on the surface and brown spots appear on the bottom. The tortillas should puff slightly and feel set but still soft. Don't overcook or they'll become dry and brittle.
- Keep warm for the best eating experience:
- Transfer each cooked tortilla immediately to a tortilla warmer or wrap in a clean kitchen towel to keep them soft and pliable. The steam created helps maintain that perfect tender texture while you finish cooking the remaining tortillas.
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Getting Your Dough Consistency Right
The dough should feel slightly tacky but not sticky enough to leave residue on your fingers. If it's too dry, add warm water one tablespoon at a time. If too sticky, add flour gradually. The right consistency makes all the difference between tortillas that roll out easily and ones that fight you every step of the way.
Mastering the Resting Process
Don't skip the resting time - it's crucial for relaxed gluten that rolls out smoothly without springing back. Cover the dough balls well to prevent them from drying out and forming a skin, which makes rolling difficult and creates tough spots in the finished tortillas.
Rolling Technique for Even Thickness
Roll from the center outward in all directions, turning the tortilla frequently to maintain a roughly round shape. Keep both the surface and rolling pin lightly floured, but don't use too much flour or the tortillas will be tough. Aim for even thickness throughout - thin spots tear easily while thick spots stay doughy.
Temperature Control for Perfect Cooking
Your skillet should be hot enough that a drop of water sizzles and evaporates quickly, but not so hot that the tortillas burn before cooking through. Medium-high heat usually works perfectly. If they're browning too fast, reduce the heat slightly. If they're taking too long to develop spots, increase the heat.
Storage and Reheating Tips
Fresh tortillas keep in the refrigerator for up to a week in a sealed bag. For longer storage, freeze them with parchment paper between each tortilla for up to three months. To reheat, wrap in damp paper towels and microwave for 30 seconds, or warm them individually in a dry skillet for the best texture.
I discovered that using slightly warm water instead of room temperature makes a huge difference in how easily the dough comes together and rolls out. My teenage son, who usually avoids any cooking tasks, actually enjoys helping roll these out because the dough is so easy to work with when prepared properly.
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These homemade flour tortillas have become one of those recipes that makes me feel connected to generations of home cooks who understood that some things are just worth making from scratch. The process is almost meditative - mixing, kneading, rolling, and watching them puff up on the hot skillet. There's something deeply satisfying about serving my family food that I made completely from basic ingredients, and the flavor and texture are so superior to anything you can buy that it feels like we're eating at a completely different level.
Frequently Asked Questions
- → How long do homemade tortillas stay fresh?
- Store them in the fridge for up to 7 days or freeze for 3 months. Keep them wrapped to stay soft.
- → Can I use whole wheat flour instead?
- Yes, but you'll need to knead the dough for an extra 10 minutes to get the right texture.
- → Why do my tortillas turn out tough?
- Don't skip the resting time and keep them covered after cooking. The steam keeps them soft and pliable.
- → What's the best oil to use?
- Olive oil works great, but avocado oil or softened butter give equally good results.
- → How thin should I roll the tortillas?
- Roll them thin enough to see light through them, about 1/8 inch thick for the best texture.
- → Can I make the dough ahead of time?
- Yes, the dough balls can rest for up to 2 hours at room temperature before rolling and cooking.