Description
A foolproof recipe for homemade flour tortillas that are soft, pliable, and perfect for folding or wrapping—great for tacos, wraps, and burritos.
Ingredients
2 cups (260 g) all-purpose flour, spooned and leveled
1 tsp fine sea salt
⅔ cup (160 ml) very warm water
5 Tbsp light-flavored oil, melted shortening, melted lard, or melted butter
Instructions
- Dissolve salt in warm water.
- In a large bowl, mix flour and fat with a fork until crumbly. Add most of the salty water and stir until a shaggy dough forms, adding more water if too dry.
- Knead dough on a lightly floured surface for 2–3 minutes until smooth. Cover with a dishcloth and rest for 15 minutes to 2 hours.
- Divide into 10 equal pieces, shape into discs, and roll each into an 8-inch round. Stack with parchment paper between or cook immediately.
- Heat a wide, heavy skillet over medium-high. Cook each tortilla for 20–30 seconds on one side until bubbles form, then flip and cook 1–2 minutes on the other side until browned and dry-edged.
- Stack cooked tortillas in a covered dishcloth to keep warm and soft.
Notes
- Substitute whole wheat flour and increase water slightly for a whole wheat version.
- Mix in herbs, garlic powder, or spices for added flavor.
- Use half corn flour for a hybrid texture.
- Freeze raw dough balls or cooked tortillas for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 140
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg