If you’re a fan of tacos, quesadillas and sandwich wraps, you definitely need to give these Authentic Homemade Flour Tortillas a try. They’re soft and chewy with tons of flavor. And super easy, too.
What you’ll need to make your Authentic Homemade Flour Tortillas…
- Unbleached all-purpose flour
- Baking powder
- Kosher salt
- Salted butter at room temperature – or coconut oil
- Hot water
- Add the flour, baking powder and salt to a large bowl.
- Blend with a whisk until fully combined.
- Add the butter to the flour mixture.
- Using a pastry blender, cut the butter into the flour until evenly integrated.
- Pour the hot water over the mixture.
- Stir until shaggy dough comes together.
- Turn the dough out onto a floured surface.
- Using your hands, knead the dough until it forms a fairly smooth ball.
- It should take only one to two minutes of kneading.
- Place the ball of dough back into the bowl.
- Cover with plastic or a damp towel.
- Allow it to rest for ten minutes.
- Use your bench scraper or sharp knife to cut the dough into 8 equal pieces.
- With your hands, shape each piece into a ball.
- Using a rolling pin, roll out each dough ball into an 8-inch circle.
When dividing the dough into equal pieces, you can be precise by using your digital food scale. Simply determine the total weight of the dough in grams then divide by eight. I always “weigh as I go” to avoid “evening them up” at the end.
- Heat a heavy-duty skillet over medium-high heat.
- Add a drizzle of olive oil and spread the oil evenly with a basting brush or rubber spatula.
- Quickly add a rolled-out dough round.
- Cook for about a minute, until small bubbles appear on the surface.
- Flip the tortilla and cook for another minute until the bottom is slightly charred.
- Transfer to a plate and cover with a cotton towel.
- Repeat with the remaining dough rounds.
- Be sure to add a drizzle of olive oil each time to promote charring.
- These are best served immediately while still warm.
- They can be stored in an airtight container at room temperature for up to 3 days.
- They also freeze well for up to 3 months.
What is the best way to reheat your Authentic Homemade Flour Tortillas?
There are lots of opinions out there. At my house, we always heat them in the oven at around 325°F.
- Place a stack of up to 8 tortillas on a clean cotton kitchen towel.
- Fold the towel over so that they are completely enclosed.
- Place the enclosed stack on a large piece of foil.
- Fold the foil to create a sealed package.
- After just a few minutes, your tortillas will be warmed.
- Soft and pliable as they were right from the skillet.
As much as we love tacos and quesadillas, our favorite way to enjoy these Authentic Homemade Flour Tortillas is filling them with our favorite sandwich ingredients.
Way better than your typical wrap.
authentic homemade flour tortillas
Adapted from Half Baked Harvest
Soft, chewy and full of flavor - ready in thirty minutes.
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 5 tablespoons salted butter, at room temperature (or coconut oil)
- 1 cup hot water
Instructions
-
Add the flour, baking powder and salt to a large bowl. Blend with a whisk til fully combined. Add the butter to the flour mixture. Using a pastry blender, cut the butter into the flour until evenly integrated. Pour the hot water over the mixture. Stir until shaggy dough comes together.
-
Turn the dough out onto a floured surface. Using your hands, knead the dough until it forms a fairly smooth ball. It should take only one to two minutes of kneading.
-
Place the ball of dough back into the bowl. Cover with plastic or a damp towel. Allow it to rest for ten minutes.
-
Cut the dough into 8 equal pieces. Using your hands, shape each piece into a ball. Using a rolling pin, roll out each dough ball into an 8-inch circle.
-
Heat a heavy-duty skillet over medium-high heat. Add a drizzle of olive oil and spread the oil evenly with a basting brush or rubber spatula. Quickly add a rolled-out dough round. Cook for about a minute, until small bubbles appear on the surface. Flip the tortilla and cook for another minute until the bottom is slightly charred. Transfer to a plate and cover with a cotton towel.
-
Repeat with the remaining dough rounds. Be sure to add a drizzle of olive oil each time to promote charring.
-
Best served immediately while still warm. Can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months.
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Ways to enjoy your Authentic Homemade Flour Tortillas..
I adore Tieghan and have been wanting to attempt these at home for quite some time! Could I use a 1-1 gluten-free flour blend like Bob’s Red Mill (blue bag) or perhaps the infamous gluten-free flour blend of Zoe Francois? I love your blog so much!!
Hi Gigi. I’ve tried so many recipes for homemade tortillas and this is the one I’ll be using always! You can definitely make these gluten-free by using your favorite gf flour. Thank you so much for your kind words!