Traditional Flour Tortillas

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 12
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If you're a fan of homemade comfort food, these Traditional Flour Tortillas are a must-try. Perfectly soft and warm, they're incredibly versatile and a joy to make from scratch.

Ingredients for Traditional Flour Tortillas

The backbone of this recipe is all-purpose flour, providing structure and flexibility to the tortillas. The salt enhances flavor, while baking powder gives a slight lift, making the tortillas soft and pliable. Vegetable oil keeps them tender and helps in achieving that perfect texture. Finally, warm water brings everything together, turning the mix into a workable dough.

Tips & Tricks

  • If your dough is sticky, add a little more flour as you knead — but not too much, or the tortillas might become tough.
  • A non-stick skillet works wonders, but a cast-iron skillet really gives a beautiful char.
  • Don't overcook them; you want them pliable and soft, not crispy.

Serving Suggestions

These tortillas are perfect for tacos, fajitas, or even as a side to soups and stews. Try them with a smear of butter and a sprinkle of salt for a simple yet satisfying snack. They also make a great base for breakfast burritos — add scrambled eggs, cheese, and your favorite breakfast meat.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can make the dough and store it, covered, in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.
Can I freeze the tortillas?
Absolutely! Once cooked, let them cool completely, then stack with parchment paper between each tortilla and freeze in a zip-top bag.

Traditional Flour Tortillas Recipe Walkthrough

Start by grabbing a large mixing bowl and combining 3 cups of flour with a teaspoon each of salt and baking powder. Stir these dry ingredients until they're well blended. Next, drizzle in the vegetable oil. Use your hands or a spoon to mix until you get a crumbly texture — think of it like making a pie crust.

Now it's time to add the warm water. Pour it in gradually, mixing as you go. You'll notice the dough starting to come together. Once it forms, turn it out onto a floured surface. Knead the dough for about 5 minutes. You're aiming for a smooth, elastic consistency.

Divide the dough into 12 equal portions. Roll each portion into a ball — they should be roughly golf ball-sized. Cover these with a damp cloth and let them rest for 15 minutes. This rest period is crucial as it allows the gluten to relax, making the tortillas easier to roll out.

While the dough is resting, preheat your skillet over medium-high heat. Once ready, roll each ball into a thin circle, about 8 inches in diameter. Place the rolled dough onto the hot skillet. Cook each side for approximately a minute, or until you see lovely brown spots forming. Repeat with the remaining dough balls.

As you cook, keep the finished tortillas warm by wrapping them in a clean towel until you're ready to serve.

Why You'll Love This Recipe

  • Ready in just over 30 minutes from start to finish.
  • No fancy equipment needed — just a bowl, rolling pin, and skillet.
  • Customizable thickness to suit your preference.
  • Uses simple pantry staples you probably already have.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup vegetable oil
1 cup warm water

Step-by-step Instructions

1. In a large bowl, mix the flour, salt, and baking powder.
2. Add the vegetable oil to the flour mixture and mix until it forms a crumbly texture.
3. Gradually add warm water to the mixture, stirring continuously until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Divide the dough into 12 equal pieces and roll each piece into a ball.
6. Cover the dough balls with a damp cloth and let them rest for 15 minutes.
7. Preheat a skillet over medium-high heat.
8. Roll each dough ball into a thin circle about 8 inches in diameter.
9. Place the rolled dough onto the hot skillet and cook for about 1 minute on each side, or until brown spots appear.
10. Repeat with the remaining dough balls.
11. Keep the cooked tortillas warm in a towel until ready to serve.

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