Homemade Flour Tortillas are a true game-changer for your kitchen. Unlike store-bought versions, these tortillas are soft, chewy, and full of flavor. Made with just a handful of ingredients, this recipe will show you how to create fresh tortillas that are perfect for tacos, burritos, wraps, or even as a base for homemade tortilla chips. If you’ve never tried making tortillas from scratch, this is the recipe to start with. Simple, delicious, and versatile!

A Family Favorite: Bringing Tradition to the Table

There’s nothing quite like the aroma of fresh tortillas cooking on a hot skillet. My husband and kids love these Homemade Flour Tortillas, especially on taco nights. The first time I made them, they couldn’t believe how soft and fresh they were compared to the packaged kind. Now, they’ve become a family tradition. Whether it’s for breakfast burritos or a snack with some salsa, these tortillas always steal the show. It’s such a simple recipe, but the results are impressive every time.

Why You’ll Love Homemade Flour Tortillas

• Soft & Fresh: There’s nothing better than biting into a warm, freshly made tortilla.
• Versatile: Use them for tacos, wraps, quesadillas, or even make your own tortilla chips.
• Healthier: You control the ingredients, making them healthier than store-bought versions.
• No Preservatives: These tortillas are free from artificial additives found in packaged tortillas.
• Easy to Make: With just a few simple steps, you’ll be making restaurant-quality tortillas at home.

Ingredients Notes For Homemade Flour Tortillas

• All-Purpose Flour: Regular all-purpose flour works perfectly for soft and pliable tortillas.
• Lard or Butter: Traditional tortillas use lard for a richer flavor, but butter works great for a buttery taste. You can also use oil for a lighter option.
• Water: Warm water helps bind the dough together and makes it easy to roll out.
• Salt: Just enough to bring out the flavor without being overpowering.

Recipe Steps for Homemade Flour Tortillas

1. Make the Dough: In a large mixing bowl, combine flour, salt, and lard (or butter). Gradually add warm water while mixing until the dough comes together.
2. Knead: Knead the dough for about 5 minutes until it’s smooth and elastic. Let it rest for 15-30 minutes under a damp cloth.
3. Divide and Roll: Divide the dough into equal-sized balls. Using a rolling pin, roll each ball into a thin, round tortilla.
4. Cook: Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 30-40 seconds per side or until golden spots form.
5. Serve: Keep tortillas warm in a cloth or tortilla warmer until ready to serve.

Storage Options

• Room Temperature: Store cooked tortillas in a sealed container at room temperature for up to 2 days.
• Refrigerate: If you want to keep them longer, refrigerate them in an airtight container for up to a week.
• Freeze: Stack tortillas with parchment paper between each one and freeze for up to 3 months. Thaw in the fridge overnight and warm up in a skillet before serving.

Variations & Substitutions

• Whole Wheat Flour: For a healthier version, swap half or all of the all-purpose flour for whole wheat flour.
• Gluten-Free: Try using almond or cassava flour for a gluten-free version of these tortillas.
• Herbed Tortillas: Add dried herbs like rosemary or thyme for a flavored twist.

Homemade Flour Tortillas

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil lard, or shortening
• 3/4 cup warm water approximately

Instructions

• Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
• Add Fat: Add the vegetable oil, lard, or shortening to the flour mixture. Use your fingers or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
• Add Warm Water: Gradually add the warm water, a little at a time, mixing until the dough comes together. The dough should be soft but not sticky. If it's too dry, add a bit more water; if it's too sticky, add a little more flour.
• Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until smooth and elastic.
• Rest the Dough: Divide the dough into 10-12 equal portions (depending on how large you want your tortillas). Roll each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for about 15-20 minutes. This allows the dough to relax, making it easier to roll out.
• Roll Out the Tortillas: On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle, about 6-8 inches in diameter. Try to roll them as thin as possible for the best texture.
• Cook the Tortillas: Heat a large skillet or griddle over medium-high heat. Once hot, place one rolled-out tortilla in the skillet. Cook for about 30-40 seconds, or until bubbles start to form and the bottom has golden-brown spots. Flip the tortilla and cook for another 30 seconds. Adjust the heat as necessary to avoid burning the tortillas.
• Keep Warm: Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
• Serve: Serve the homemade flour tortillas warm with your favorite fillings, or use them for tacos, burritos, or wraps.

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