Homemade Flour Tortillas

Flour tortillas are a fave ’round here. My boys love them for soft tacos and quesadillas, my hubs loves them for breakfast burritos and cream-filled, tortilla-wrapped desserts, and I happen to love just slathering them with salty butter and shoving them into my wide-open trap.

However you prefer eating them, there has never been a pre-packaged flour tortilla anywhere on the face of the earth that even comes close to rivaling a homemade flour tortilla. Like ever. When’s the last time you were at a Mexican restaurant where they clearrrrrrrly make the tortillas in-house and thought “Dammit! These don’t taste like Mission brand at all!!”? Homemade is warm, doughy, chewy and fresh. It sets the tone for the entire dish it will be anchoring. If the tortilla is lame, the taco will be lame.

These are the opposite of lame. They’re easy (my kids ages 3, 4 and 6 can practically make these by themselves), they’re quick (I can have a batch made from start to finish within a half-hour, and one-third of that is just resting time for the dough) and they’re just really freaking tasty.

I use and love this tortilla press, this tortilla keeper and this cast-iron griddle, but there are lots of equally fantastic options out there. I definitely recommend cooking them on cast-iron though.

My boys love helping me make these almost as much as they love eating them. One helps mix up the ingredients, while the other two (begrudgingly) take turns helping me press the tortillas. It’s exceedingly adorable.

This is a recipe you should just go ahead and memorize, because once you go homemade, you don’t look back.

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Homemade Flour Tortillas

Easy peasy flour tortillas that make alllllllll the difference in the world on your Taco Tuesday. Trust.

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Courses

Bread

Prep Time

10 minutes

Cook Time

10 minutes

Servings

tortillas MetricUS Imperial

Ingredients

• 3 cups flour
• 1 tsp sea salt
• 1 tsp baking powder
• 1/3 cup unsalted butter melted
• 1 cup warm water

Courses Bread Prep Time 10 minutes Cook Time 10 minutes Servings tortillas MetricUS Imperial Ingredients 3 cups flour 1 tsp sea salt 1 tsp baking powder 1/3 cup unsalted butter melted 1 cup warm water

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Instructions

1. In the bowl of a stand mixer (with the dough hook attached), whisk together flour, sea salt and baking powder.
2. Add the butter and warm water, and mix on medium-low speed until you have a smooth dough ball.
3. Transfer the dough to a piece of floured parchment paper, pat into a disk shape and divide into 16 equal portions (I use a pizza wheel, cutting the disk in half, then into quarters, then into eighths, etc).
4. Form each portion into a ball, then cover the dough balls with a kitchen towel and let those little guys rest for a few minutes, maybe 10 or 15.
5. Heat a cast-iron griddle or skillet over medium-low heat.
6. Using a tortilla press, a rolling pin, or even your hands, press each dough ball into a tortilla and throw onto the hot griddle for a minute or two, then flip and cook the other side for about a minute.
7. Store tortillas in a covered tortilla keeper until you're ready to use them. If you're making them in advance, store them in the fridge and reheat before serving.