This complete guide to making and using fresh flour tortillas will walk you through making, storing, and using homemade fresh flour tortillas. You won’t believe how fast, easy, and better tasting they are. Homemade fresh flour tortillas taste nothing like tortillas you buy in the grocery store.
When we began making our lifestyle change to Non-Gmo, organic, no processed foods, one of the first things I missed was flour tortillas. Besides soft tacos, enchiladas, and other such delights, we use flour tortillas for breakfast wraps, dessert roll ups, and in the place of other breads. So my search for how to make my own fresh flour tortillas began.
After trying several recipes, I found that the basic recipe was always the same, but just not quite right. I worked it out, with some trial and error, and now we make these all the time. They are fast, easy, and delicious. With this recipe, it’s easy to make and freeze as many as you want. They also refrigerate and reheat well, but we’ll talk about all that in detail after we take a look at the recipe.
Homemade Flour Tortillas
2 cups all-purpose flour (I use this one)
1 teaspoon real salt (this means kosher or sea salt)
2 tablespoon solid coconut oil or lard
1 teaspoon raw, organic apple cider vinegar
3/4 cup warm water
In a medium bowl, mix the flour and salt. Using a pastry blender or fork, cut in the solid coconut oil until it appears like tiny peas, just as if you are making a pie crust. Next, add the apple cider vinegar and almost all of the warm water. Using a pastry blender or fork, mix well until a ball forms. Slowly add remaining water until you get a kneadable ball of dough. At this point I toss pastry blender and use my hands. The proportion of dry to liquid ingredients is pretty perfectly matched, but according to different flours and the humidity, it may take slightly more or less water, but only minimal either way. Now for the fun part, use your hands to knead the ball in the bowl for about 2 min.
Preheat your griddle for at least 3 minutes using medium-high heat.
Using a rolling pin, on a lightly floured surface roll each ball as thin as you can. If I use my cast iron pancake griddle, I roll two at the time and while they are cooking, I roll out two more. If I use my round cast iron griddle, I roll them out one at a time and while one is cooking, I roll out another.
Lay the tortilla on the ungreased, preheated pan. As soon as you see puffing bubbles, flip your tortilla. Depending on how hot your pan is, this should take 30 to 40 seconds on each side – watch carefully they burn quickly.
Once you’ve rolled and cooked all your tortillas, you can store them in the refrigerator, freeze them, or use them immediately. I really can’t resist buttering a hot, fresh flour tortilla and “testing” the batch. 🙂
Tips and Tricks for Flour Tortillas
- I have found that using whole wheat flour makes for a tortilla that does not heat up well. So for this reason I don’t recommend using whole-wheat flour for this recipe; they just have too much of a cardboard texture unless you eat them fresh.
- I often make a double batch. The recipe is easy to multiply for however many you want to make.
- If you’re going to freeze your tortillas, remember to let them cool and then place a piece of parchment paper, or waxed paper if you use it, between each one. This allows for easy removal of the number you want to get out for reheating and keeps them from sticking together. When you have them stacked with the lining between each, place them in a freezer bag, and stick it in your freezer.
- Because I use cast iron, I’ve never found it necessary to add oil to the pan to cook these. I don’t know about other cook surfaces, but I would think you would still not have to oil the pan.
- Using liquid oil in the recipe will make it impossible for you to roll out your tortillas. I have also found that using butter changes the taste, texture, and functionality of the tortillas.
- Years ago, I was given a cloth bag to cook potatoes in the microwave. The elderly lady who gave it to me hand made it, so I didn’t have the heart to tell her I don’t use a microwave. I found that it is the perfect size for storing my tortillas. To store your tortillas in the refrigerator, you could wrap them in paper towels and put them in a plastic storage bag. This will help keep them from drying out.
- If you don’t use paper towels, I don’t, you could wrap them in clean dish towels and put them in a plastic storage bag and place it in the fridge.
Reheating Flour Tortillas
There are a few ways to reheat your tortillas:
- The way I reheat my tortillas is to heat up my cast iron griddle or skillet using medium-high heat. Place one tortilla at a time on the preheated surface turning frequently until warm, this takes about 30 seconds.
- To warm them in the oven, wrap them in parchment paper, or aluminum foil if you use that, and place them in a preheated 350 degree oven for 10 minutes or so, until warm. If I’m reheating a whole batch for tacos or such, I use this method. I don’t use aluminum foil.
- To reheat your tortillas using steam, suspend them in a steamer basket over a pot or bowl of steaming water for a few seconds on each side. When they are soft and pliable remove them from the basket. Be careful not to leave them too long or to let them come in contact with the water because this will cause your tortillas to become soggy and fall apart.
- I’ve known some people who use the barbecue grill to reheat their tortillas. They place the tortilla flat on the preheated grill surface, flipping and removing quickly from the heat. Of course, the temperature of the coals and how far the grills are from them will determine how long it will take to heat the tortillas.
Ways to use fresh flour tortillas:
Of course when we think of flour tortillas, we all think of TexMex food. Burritos, enchiladas, and tacos are often on our menu. But sometimes I have a sweet tooth and since we don’t eat a lot of sweets in our house, I may not have something on hand. Ah…I do almost always have flour tortillas! There are two sweet treats I make with them: chocolate chip tortillas and cinnamon sugar tortillas.
For chocolate chip tortillas: Place a small amount of butter on a preheated griddle or skillet. Put the tortilla on the pan, turning to coat both sides with the butter. Warm and brown the tortilla on one side. I like mine slightly browned in the butter. If you don’t like a little crisp, just warm the tortilla by flipping frequently. Once the tortilla is warm, spread desired amount of chocolate chips in the middle of the tortilla and roll it up. You could dress it up with powdered sugar, whipped cream, or a dollop of ice cream. Personally, I just eat mine hot off the skillet…yum 🙂
For cinnamon sugar tortillas: Place a small amount of butter on a preheated griddle or skillet. Put the tortilla on the pan, turning to coat both sides with the butter. Warm and brown the tortilla on one side. I like mine slightly browned in the butter. If you don’t like a little crisp, just warm the tortilla by flipping frequently. When the tortilla is warm, sprinkle cinnamon and sugar over one side of the tortilla and roll it up. I also like to make these for breakfast instead of toast.
Do you have a favorite way to use fresh flour tortillas or tips you would like to share? Be sure to leave a comment. Remember, you can always use the Contact Me page to get in touch with me.
Safe and Happy Journey
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