Homemade Flour Tortillas Recipe
Learn how to make flour tortillas at home without a tortilla press! Just five simple ingredients and a rolling pin.
Servings: 8 tortillas
Ingredients
- 1 ½ cups all purpose flour plus more for kneading and rolling
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter cold and cubed
- ½ cup whole milk
Instructions
- In the bowl of a food processor, add flour, baking powder, and salt. Pulse 3 to 4 times. Add butter cubes and pulse 10 to 12 times, or until the mixture resembles coarse crumbs.
- With the food processor running, slowly pour in the milk and process until a wet dough forms.
- Lightly flour a work surface and transfer the dough on top. Knead until a smooth dough forms, about 3 minutes. Cover the dough with plastic wrap and let it sit at room temperature for up to 1 hour.
- Lightly flour your work surface again, then cut the dough into 8 equal pieces. Roll each piece into a ball, then cover with a tea towel and let rest for 10 minutes.
- Once rested, roll each dough ball into a large round that is almost paper thin and 7 inches in diameter.
- Once you roll out all of the tortillas, heat a dry, coated cast iron skillet or griddle over medium-high heat. You can test if the skillet is hot enough by sprinkling a few drops of water on the skillet. If it sizzles and evaporates right away, the skillet is ready.
- Working with one tortilla at a time, place on the hot skillet and cook for about 1 to 2 minutes per side, or until golden brown with a few dark brown spots.
- Serve warm, or reheat in the microwave before using.
Video
Notes
My Top Tip: Don't skip the resting time. Letting the dough rest before rolling relaxes the gluten, which makes it much easier to roll into thin tortillas without tearing. It also allows the dough to hydrate well, resulting in a softer and more pliable tortilla with a chewy texture and better overall flavor.
Storage: Store the tortillas in an airtight container in the fridge for up to 1 week. Warm them up in the microwave before using, if desired.
Freezing: You can freeze homemade tortillas for up to 3 months. I recommend storing them between sheets of parchment paper in a freezer-safe bag or container. Thaw in the fridge overnight, then warm them up in the microwave before using, if desired.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Calcium: 32mg | Iron: 1mg
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