Soft, chewy, pliable Homemade Tortillas made from scratch using just 5 simple ingredients (3 if you don’t count salt and water). These flour tortillas are super easy to make and perfect for burritos, quesadillas, tacos, or just about anything you like it to be. You won’t ever have store-bought again!

Hello Monday! Just two more weeks to go before the month of April ends, then we’ll be celebrating (probably still each in our homes) Cinco de Mayo.

So to kick off our parade of Mexican food on the blog, I’ll be sharing today none other than its most popular ever Tortillas.

Trust me when I say that they’re super easy to make, very versatile, and reheat very well. I honestly regret why I’ve been buying those tortillas from grocery stores for years! With just a handful of easy ingredients, you can make your very own easy homemade tortillas in less than an hour.

What is Tortilla?

A tortilla is a round, soft, thin, flatbread from Mexico. It accompanies most Mexican dishes to scoop up sauce or stew dishes, hold up meat, veggies or cheese for wraps, and are sometimes cut up into pieces and fried to crisp perfection.

Flour Tortilla Ingredients

I’m so glad you ask. You’ll be surprised that you only need 5 very simple ingredients for this tortilla recipe. Actually, 3 if you don’t count salt and water.😉

• All-purpose Flour – This pantry must-have isn’t just for baking. it’s also great for many savory dishes.
• Baking Powder – An instant ingredient that helps our dough rise. it’s basically sodium bicarbonate.
• Lard or Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation. The traditional recipe prefers lard.
• Salt – A basic ingredient that intensifies all other flavors. it’s also used for preserving, brining, or simply as a light garnish.
• Water 

See how simple those ingredients are? Now if you don’t have baking powder at home, you can still make these flour tortillas here. As for the fat for your dough, I highly recommend using lard or butter instead as they add a nice flavor (and fragrance) to this very humble and simple food. However, you can swap those for healthier options like vegetable oil or light olive oil.

Can You Make Tortillas Ahead of Time?

Absolutely! In fact, I have a tortilla dough in my freezer now as of this writing. This means that I can make fresh homemade tortillas whenever I want!

To make the tortillas ahead, you can keep the dough ball in the fridge for 3 days or in the freezer for up to 6 months. Alternately, you can also divide the dough ahead and roll them into balls, then store in the fridge or freezer.

And I noticed too, that making them ahead and storing in dough balls makes them less likely to get dry compared to pre-rolling them into raw discs.

How to Store Homemade Tortillas?

To keep the tortillas nice and warm while you’re still cooking the rest, stack them up in a folded towel. The towel helps trap the heat from the freshly cooked tortillas while keeping them moist, too.

Once the tortillas have cooled down, store them in a resealable plastic bag or airtight container while separating each layer with parchment or wax paper. You can simply place them on the counter for 2-3 days, 7 days in the fridge, and 6 months in the freezer (although I really don’t recommend this last method as much).

Reheating Tortillas

When you’re ready to enjoy them, simply heat them up on the stovetop, the same way you cooked them. Or stack them up on a plate, cover with a damp paper towel, and microwave for 15-30 seconds, or until warmed through.

Favorite Recipes to Make with Flour Tortillas

Now here’s the fun part! You may enjoy these tortillas on their own, or you can make the heck out of it as a part of your favorite food like these…

• Steak Burrito
• Chicken Tortilla Pinwheels
• Chicken Taquitos
• Tortilla Chips 
• Chicken Quesadilla
• Tacos

How To Make Homemade Tortillas

Making the dough

• Mix the flour and butter: Add flour, salt, baking powder to a large bowl. Then add butter. Thoroughly mix using your fingers until the mixture resembles a coarse meal. Pour in the water a little at a time to form a soft dough. 

Start Kneading

• Kneading time: Place dough on a lightly floured board and knead for about 6-8 minutes. The dough should be soft, elastic, and smooth. Divide dough into about 12 pieces, about 6-7 inches, or divide into 8 pieces for slightly bigger pieces.
• Rest the dough: let it rest for about 20- 30 minutes, lightly covered with a damp paper napkin. ( The resting of the dough helps to relax the gluten and makes it not only easier to work with but also produces a tender  tortilla.)  
• Roll out the tortilla: Gently flatten out the dough and roll out. Begin rolling out the dough from the center working outwards. Rotate the dough out each time you roll it.

Cooking and Storage

• Cook the tortilla: Heat a large skillet over medium/high heat. As soon as the skillet heats up, place tortillas in the pan and cook for about 1 minute or until the bottom surface has a few light brown spots and the surface starts to bubble. Flip the tortilla and cook for about 20 – 30 seconds. You want your tortillas to have dark brown spots and tender.
• Transfer the tortilla: Remove tortillas with tongs and place them in a tortillas warmer or covered container. Proceed with the next dough. If flour starts to accumulate in the skillet, during the cooking process wipe it down in between each tortilla.
• Storage and freezing: Store tortillas in an airtight container to prevent them from quickly drying out. You may refrigerate for up to a week. You can easily freeze the tortillas. Place each tortilla in between parchment paper, then place in a Ziploc bag or airtight bag. 

Watch How To Make It

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