The Best Flour Tortillas
Soft, pillowy, and irresistibly fresh, *The Best Flour Tortillas* are a homemade staple that will elevate any meal. Crafted with just five pantry essentials—flour, baking powder, salt, vegetable oil (or lard), and warm water—these tortillas are easier to make than you might think. The recipe takes you step-by-step through creating a tender, pliable dough that's rolled into thin, perfect rounds and cooked to golden perfection in a hot skillet. Whether you're wrapping them around savory tacos, scooping up your favorite dips, or enjoying them warm with a pat of butter, these tortillas bring authentic, restaurant-quality flavor to your table. Plus, they can be stored and reheated, making them as convenient as they are delicious. Ready in just 35 minutes, this recipe is your ticket to soft, homemade tortillas that will wow your family and guests alike!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.3333 cup vegetable oil (or lard)
- 1 cup warm water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the vegetable oil (or lard) to the dry ingredients. Use your hands or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water, a little at a time, mixing with your hands or a spoon until a soft dough forms. Stop adding water once the dough is cohesive and slightly sticky but not overly wet.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Divide the dough into 12 equal portions and roll each portion into a small ball. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes. This helps relax the gluten, making the tortillas easier to roll out.
Heat a dry skillet or griddle over medium-high heat.
On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin circle, about 8 inches in diameter.
Carefully transfer one tortilla at a time to the hot skillet. Cook for 30-45 seconds on the first side, until bubbles form and light brown spots appear. Flip the tortilla and cook for another 30-45 seconds on the other side.
Remove the cooked tortilla from the skillet and wrap it in a clean, dry kitchen towel to keep it warm and soft. Repeat with the remaining dough balls.
Serve warm or store in an airtight container or resealable bag. Reheat gently before serving, if needed.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
