We make our own homemade flour tortillas to save money. They are great for taco’s, fajitas and sandwich wraps (or just to eat by themselves which we do a lot!)
I use my stand mixer for this, but you can do it all by hand as well. Directions are written as if using a stand mixer.
We make a lot of things from scratch that most people just go to the store and buy. One of those items is Flour Tortillas. I’ve been making these so long, I can’t really remember a time I wasn’t. I remember making them when my son was a toddler because they were a great thing to grab and go as a snack. Yes, he ate flour tortillas sometimes as a snack with some fruit. He is now 18 and so we’ve spent a lot of time perfecting the recipe and finding new ways to make them.
My thoughts on making flour tortillas from scratch have more to do with being inexpensive and pretty easy to make at home. Why pay more for something when it’s not necessary? You will always get more for your money by making from scratch, rather than buying at the store.
Also, when you make homemade flour tortillas, you know exactly what is going into them. This is important, because you ensure that there are not additives, fillers or artificial anything. No ingredients you cannot pronounce. All that your flour tortillas will contain are your perfect, pure ingredients.
The third reason and also pretty important, is that they actually taste a lot better. Homemade tortillas taste homemade. It’s difficult for me to explain how good they are – but the flavor goes beyond anything you will ever find at the store. And don’t worry, if you like the flavored ones, you still can. I have a recipe for that. (check out the section under the recipe below )
Photos of Step by Step Process Below the recipe
I cannot tell you how good these are. We eat them with a lot of different things – they make awesome sandwich wraps, they are perfect in tortilla soup, We love them in the morning with some scrambled eggs, bacon or sausage rolled up inside.
If you try these, you will never feel compelled to buy the store bought flour tortillas ever again. Yes, this flour tortilla recipe is that good.
Want to add seasonings and flavors to your flour tortillas?
Garlic & Herb Flour Tortillas – Create flour tortillas as described. Before you add the water to the flour mixture, put the water and 1 teaspoon of minced garlic, 1 tsp. chopped fresh basil, 1 tsp. chopped fresh thyme (or any other herb you’d like to add or subtract) into a blender and blend well. Pour herbed garlic water into flour as directed above.
Roasted Red Pepper Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, add 1/4 c. of roasted red pepper to the water and blend well in a blender or food processor (no chunks!). You may need a tad more water, but mix the dough first.
Spinach Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, add 1/4 c. of fresh spinach or 1/4 c. of thawed frozen spinach (blotted dry to remove access moisture) to the water and blend well in a blender or food processor (no chunks!). You may need a tad more water, but mix the dough first.
Tomato Basil Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, add 1 1/2 tsp. fresh chopped basil, 2 tbs of tomato paste OR make your own with fresh tomatoes. Add this to the water and blend in a blender.
Cinnamon & Sugar Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, dissolve 2-3 Tbs. of sugar in the water. Pour the water in like directed in the directions above. While it is mixing, add 1 Tbs. cinnamon.
Homemade Flour Tortillas
Homemade Flour Tortillas
- 2 ¾ c. all-purpose flour + a bit more for rolling
- 1 tsp. salt
- 5 Tbs. vegetable shortening I’ve heard you can use lard too, but we use the shortening
- ¾ c. warm water pulled right from the tap
- 2 tsp. baking powder
- Sift together flour, baking powder and salt into your stand mixer bowl.
- Place 5 Tbs. of the shortening into the flour mixture and using your whisk attachment, (or paddle attachment works too) allow it to gently mix until it looks a little like coarse bread crumbs. You don’t want to see any of the shortening visible.
- Keep your mixer going on low and gently pour in the water.
- Stop as soon as the dough is moist. I often hand knead for just a moment or two after that.
- Now, break the dough up into 12 separate balls.
- Place them not-touching on a plate and cover them with saran wrap. Allow them to sit and rest for about an hour.
- Sprinkle a light amount of flour on your work surface and using a rolling pin, roll each of the dough balls into a circle.
- If you want your tortillas to be perfectly round, use a small salad or dessert plate – place it on top of the flattened dough and cut away the access. You can save the access to create one last flour tortilla at the end.
- As you finish rolling out each flour tortilla, place it on a plate and cover it with plastic wrap. Each time you finish one, lift the plastic wrap and put that one on top of the previous one covering again with the plastic wrap.
- Cook tortillas on a griddle (I had mine set to 400 degrees) or in a hot ungreased pan (on med/high – high) for about 45 seconds on each side. Keep careful watch – As soon as one side begins to get some dark brown spots, flip it – this can take 20 seconds all the way up to a minute. The photos below, show you the difference between one that isn’t quite ready to be flipped (much lighter brown spots) and the one following that one is perfect (dark brown spots).
- Keep warm on a towel covered plate (not paper towel – KITCHEN towel) – cover them with another towel on top (or just use one really huge towel and fold up the sides. The key is to keep them covered so they stay soft and warm and don’t dry out.