How to Make, Store, and Use Homemade Flour Tortillas

This complete guide to easy, homemade, from scratch flour tortillas, will make you and your family forever unsatisfied with store bought flour tortillas! Learn all about making, storing, and using your homemade flour tortillas.

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When we made our lifestyle change to non-Gmo, organic foods, one of the first things I missed was flour tortillas. Besides soft tacos and enchiladas, we use them for breakfast wraps, dessert roll-ups, and in the place of other breads.

After trying several recipes, I found the basics were always the same, but they never turned out quite right. With some trial and error, I finally have the perfect recipe.

They are fast, easy, and delicious. This flour tortilla recipe easily doubles or triples so you can make and freeze plenty for quick use later. They also reheat well.

Before we get to the recipe, I want to answer the most frequently asked questions I get when teaching someone to make homemade tortillas. Be sure to read the tips and tricks section at the end of this post.

FAQ About Flour Tortillas From Scratch

1. Why do I have to use baking powder in flour tortillas?

Baking powder is a rising or leavening agent. It’s used in making tortillas for the same reason it is used in baking other things. It gives you a light, airy tortilla.

2. What can I substitute for lard or shortening in flour tortillas?  

I use coconut oil or butter in my recipe as a substitute for lard. Lard is an excellent fat for almost all baking and is used in traditional flour tortilla recipes.

I personally don’t use shortening because of the way it’s made and what it’s made of. Some people use cooking oils, like canola, but oils will alter the taste and texture of the tortillas.

3. Why do my flour tortillas crack?

There are a few reasons why they are cracking when cooked.

The first reason is they’re not moist enough when you mix them. The proportion of dry to liquid ingredients is balanced in this recipe, but different flours and humidity levels may mean slightly more or less water is needed, but only minimal either way.

Secondly, you did not knead them the full 10 minutes required to release the gluten. This step is crucial.

Thirdly, it could be you didn’t allow the dough to rest a full 10 minutes before rolling out the tortillas. I have experimented with this step and find it makes for consistently soft, pliable tortillas.

Fourthly, the water wasn’t hot enough to melt the fat so it could combine well with the other ingredients. You want the water to be hot, but not boiling.

Lastly, it could be you rolled them too thin or left them too thick. I find it’s difficult to roll them too thin, but it could happen. If left too thick they won’t cook properly.

4. What can I use if I don’t have a tortilla press?

I don’t use a tortilla press. I use my rolling pin.

5. Why are my flour tortillas not puffing?

Three possible causes are (1) not kneading your dough the full 10 minutes; (2) not allowing the full 10 minutes resting period before rolling out the tortillas; (3) your dough is too wet, but this would also mean you have problems rolling out the tortillas.

6. How thin should you roll flour tortillas?

Roll your tortillas until they are thin enough to be transparent when held up to the light. You’ll be able to tell they are thin enough without holding them up as you gain experience.

If you don’t roll them thin enough, they won’t be soft and pliable.

7. Do homemade flour tortillas have to be refrigerated?

No, they don’t have to be refrigerated. I store mine in my tortilla bag placed inside a reusable food storage bag in my bread drawer for up to a week. If you want to keep them longer than a week, refrigerate them. Further down you’ll find how to store them.

Flour Tortilla Recipe

Makes 8-12 tortillas – 8 (burrito size), 10 (medium size), or 12 (small, like for tacos)

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon real salt
• 1/3 cup solid form of coconut oil, butter, or lard
• 1 cup very hot water minus 1 tsp
• 1 tsp Apple Cider Vinegar

Instructions

1. Sift or stir the flour before you measure it.
2. In a large bowl, combine the flour, baking powder, and real salt.
   • Learn more about the difference in types of salt.
3. Add the solid fat (coconut oil, butter, lard, or a combo) and combine until the pieces of fat are small. Use a fork or pastry blender, I use my fingers. Preheat your griddle for at least 3 minutes using medium-high heat.
4. Slowly add the hot water while combining. I use my hands, but you could use a spoon. The dough will be on the moist side and sticky.
5. Knead in the bowl until the ball forms, about 2 minutes. Then turn the dough out onto an unfloured surface and continue kneading for a full 10 minutes. The dough will be sticky at first but will soon stop sticking to your hands. Very important step.
6. Divide the dough as evenly as you can into the number of tortillas you want to make. Depending on the size you want, divide the dough into 8 (for larger, burrito size), 10 (medium size), or 12 (small, like for tacos) equally sized balls.
7. Cover with a damp towel and let dough balls rest for 10 minutes. Very important step.
8. Lightly flour your rolling surface and your rolling pin. Begin rolling the dough balls into a circle shape (I never get perfect circles) until thin enough to be transparent when held up to the light.
   • I drape them over the side of my bowl once I’ve rolled them.
9. Once you have rolled two tortillas, start preheating your cast iron griddle (or griddle of your choice) on medium-high heat. You’ll know your cast iron griddle is hot enough when drops of water dance across it and cook off. Should take about 3 minutes to be properly preheated.

Cooking Instructions

• Place a tortilla on the preheated, ungreased griddle.
• When it puffs up, turn it over and wait for the other side to puff up.
  • This takes 30 to 45 seconds per side – it happens quickly so watch closely. They will burn.
• Stack cooked tortillas on a cooling rack until you have cooked them all, then store.

Homemade From Scratch Flour Tortillas

Make your family's meal time festive with this is easy recipe for from scratch flour tortillas. You'll have soft, fluffy tortillas your whole family will love.

Makes 8-12 tortillas – 8 (burrito size), 10 (medium size), or 12 (small, like for tacos)

5 from 4 votes

Print Pin Rate

Course: Bread

Cuisine: Mexican

Keyword: bread, bread recipes, easy flour tortillas, flour tortillas,, from scratch flour tortillas, homemade flour tortillas, soft tortillas

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 -12 tortillas

Calories: 250kcal

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon real salt
• ⅓ cup solid form of coconut oil, butter, or lard
• 1 cup very hot water minus 1 tsp
• 1 tsp Apple Cider Vinegar

Instructions

Making Flour Tortillas

• Sift or stir the flour before you measure it.
• In a large bowl, combine the flour, baking powder and salt.
• Add the solid fat (coconut oil, butter, lard, or a combo) and combine until the pieces of fat are small. Use a fork or pastry blender, I use my fingers.
• Slowly add the hot water while combining. I use my hands, but you could use a spoon. The dough will be on the moist side and sticky.
• Knead in the bowl until a ball forms, about 2 minutes. Then turn the dough out onto an unfloured surface and continue kneading for a full 10 minutes. The dough will be sticky at first but will soon stop sticking to your hands. Very important step.
• Divide the dough as evenly as you can into the number of tortillas you want to make. Depending on the size you want your tortillas, divide the dough into 8 (for larger, burrito size), 10 (medium size), or 12 (small, like for tacos) equally sized balls.
• Cover with a damp towel and let dough balls rest for 10 minutes. Very important step.
• Lightly flour your rolling surface and your rolling pin. Begin rolling the dough balls into a circle shape (I never get perfect circles) until thin enough to be transparent when held up to light.
• I drape the tortillas over the side of my bowl once I’ve rolled them.
• Once you have rolled two tortillas, start preheating your cast iron griddle (or griddle of your choice) on medium-high heat. You’ll know your cast iron griddle is hot enough when drops of water dance across it and cook off. Should take about 3 minutes to be properly preheated.

Cooking Flour Tortillas

• Place a tortilla on the preheated, ungreased griddle. When it puffs up, turn it over and wait for the other side to puff up. This takes 30 to 45 seconds per side – it happens quickly so watch closely. They will burn.
• Stack cooked tortillas on a cooling rack until you have cooked them all, then store.

Notes

This flour tortilla recipe easily doubles or triples so you can make and freeze plenty for quick use later. They also reheat well.

Nutrition

Nutrition Facts

Homemade From Scratch Flour Tortillas

Amount per Serving

Calories

 

250

Calories from Fat 90

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

8

g

50

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

399

mg

17

%

Potassium

 

51

mg

1

%

Carbohydrates

 

36

g

12

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

Calcium

 

67

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

How to Store Homemade Tortillas

I store mine in my tortilla bag placed inside a reusable food storage bag and keep them in my bread drawer. They keep up to a week if they stay around that long.

You can wrap them in a kitchen towel or paper towels, cover with aluminum foil or put them in a storage bag. If you want to keep them longer than a week, refrigerate them.

To Freeze Tortillas

Before you freeze them, let them cool completely. Once cooled, place a piece of butcher or parchment paper between each one to prevent them from sticking together. Then wrap the stack in foil or freezer paper before placing it in a freezer bag. They will keep up to two months in the freezer.

Ways to Warm Flour Tortillas

Fresh or frozen, homemade tortillas are versatile and delicious

• You can reheat them on your cast iron griddle or skillet using medium-high heat. Place each tortilla on the preheated surface turning frequently until warm, this takes about 30 seconds. If tortillas are frozen, allow them to stand at room temperature for 5-10 minutes before using this method.
• To warm them in the oven, preheat the oven to 350 degrees. Wrap tortillas in parchment paper, or aluminum foil and place them in the oven for 10 – 15 minutes, until warm. This is a good method for reheating a whole batch for tacos or fajitas.
• To reheat your tortillas using steam, wrap them in parchment paper and then wrap them in aluminum foil. Steam for 5-10 minutes depending on the number of tortillas you are reheating. Careful when removing them from the steamer. The foil will be hot.
• To reheat tortillas using your InstantPot, wrap them in parchment paper and then wrap them in aluminum foil. Add two cups of water to the InstantPot and put the trivet stand in. Place your tortilla package on the stand, put the lid on, and hit the steam button. Steam for 5-10 minutes depending on the number of tortillas you are reheating.
• To reheat them using the barbecue grill, place the tortillas on the preheated grill surface, flipping frequently until warm. The temperature of the coals and how far the grill rack is from them will determine how long it will take to reheat them.

Tips and Tricks for Homemade Flour Tortillas

1. Sift or stir your flour before measuring it. Compact flour will cause your measurements to be wrong. The flour to liquid ratio in this recipe is balanced, altering either will give you a different outcome.
2. While I prefer using lard as my fat, I usually use coconut oil or butter. I even use ½ coconut oil and ½ butter for a truly terrific tasting tortilla.
3. I don’t recommend using whole-wheat flour for this recipe. Unless you eat them fresh, the tortillas will have a cardboard texture and they do not heat up well.
4. Years ago, an elderly lady gave me a handmade cloth bag for cooking potatoes in the microwave. I didn’t have the heart to tell her I don’t use a microwave, but it’s the perfect size for storing my tortillas.
5. I would stress again, that kneading time and resting time are key to the perfect homemade tortillas.
6. When rolling out the tortillas, avoid over-flouring the surface. This causes dry tortillas which will crack when they cool.
7. If your tortillas keep springing back when you’re rolling them, let them rest for 5 minutes longer and try again. Repeat in 5-minute increments until they stop springing back when rolled.

Making easy, homemade tortillas is a great time to get the whole family involved in preparing dinner together. Enjoy!