Make our Flour Tortillas Recipe for taco night! These homemade flour tortillas are soft and ready to be filled with your favorite fillings!
Fresh hot flour tortillas made with butter, this recipe is so simple and makes 10 burrito sized tortillas or 15 taco sized tortillas. They’re affordable and only need 5 ingredients, two of them are salt and water!
How to make Flour Tortillas
For this recipe you’ll need all-purpose flour, baking powder, salt, butter, and water, that’s it!
In a large bowl, you’ll mix together the dry ingredients. Once the dry ingredients are combined you’ll cut the softened butter into the flour mixture.
Once the flour and butter reach a crumbly texture you’ll add in the water and mix well.
Now you can knead the dough on a floured surface, about 2-3 minutes. The dough will be soft and less sticky after you knead with more flour.
Roll the dough into a large ball and place into a clean bowl. Cover the bowl with a clean kitchen towel and allow the dough to rest for an hour.
Once the dough is well rested you can cut the dough into balls. 10 for burrito size and 15 for taco size.
Using your hand flatten the dough into rounds and then use a rolling pin to flatten them until they’re thin.
To cook you’ll heat a skillet over medium-high heat and cook each tortilla for 30-45 seconds, just until golden brown spots appear.
Stack the tortillas as they’re done and use a clean kitchen cloth to keep them warm.
how to use fresh flour tortillas
- Easy Chicken Enchiladas
- Baked Chicken Fajitas
- Grilled Chicken Wrap
- Chicken Burritos
- Chicken Quesadillas
- Cinnamon Sugar Tortilla Chips
- Black Bean and Sweet Potato Burritos
tips and tricks
- Instead of using butter you could use lard, or shortening.
- If you don’t want to roll the dough you could use a tortilla press.
- Store any unused tortillas in the refrigerator to keep them fresh.
- To make the dough flavorful you can add in fresh herbs or even flavor the hot water.
Flour Tortillas Recipe
- 2 ½ cups all-purpose flour plus extra for kneading
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 1 cup water hot
- In a large bowl, mix together the dry ingredients.
- Cut the softened butter into the flour mixture with a pastry cutter or fork until you have a crumb like texture similar to sand.
- When the flour and butter reach a crumbly texture you'll add in the water and mix until combined.
- Now you can knead the dough on a floured surface, about 2-3 minutes, use the extra flour to handle the dough.
- Form the tortilla dough into a large ball and place into a clean bowl.
- Cover the bowl with a clean kitchen towel and allow the dough to rest for an hour.
- Cut the dough into 10 balls for burrito sized tortillas or 16 balls for taco sized tortillas. Flatten the dough balls into circles with your hands. Use a rolling pin to roll the dough out into large circles on a floured surface. Roll the dough as thinly as possible while still being able to pick it up gently without tearing the dough.
- Using your hand flatten the dough into rounds and then use a rolling pin to flatten them until they're thin.
- To cook you'll heat a skillet over medium-high heat and cook each tortilla for 30-45 seconds, just until golden brown spots appear.
- Stack the tortillas as they're done and use a clean kitchen cloth to keep them warm.