Learn how to make warm soft flour tortillas to use for tacos, enchiladas, quesadillas, chips, and so much more.
This is one of those recipe you just need in your digital recipe box because inevitably, one day, you’re gonna want some tacos, and you won’t have any tortillas. It’s quick for a bread recipe and only use five ingredient. Best of all! This is a no yeast bread recipe, because we all dread the wait.
What You’ll Need to Make Flour Tortillas.
- Baking Powder
- Vegetable Shortening
- Warm Water
How Do You Get Bubbles in Flour Tortillas Without Yeast?
The pockets of air in this recipe are created by adding baking powder. Which, in reaction to the heat starts to create carbon dioxide that gets trapped by the gluten formed by the flour and water mixture.
A lot of recipes don’t use baking powder, so I think it’s fair to say you don’t technically need to use it. But this is how my mom makes it, an Honduran woman born and raised on tortillas and black beans, so who am I to contradict the years of experience?
This Is A Really Easy Flour Tortilla Recipe.
All you have to do is…
Mix Your Dry Ingredients – Flour, Salt, Baking Powder
Add Shortening – Break up the shortening with your hands in the flour to distribute it until you get a corse crumbly flower. Kind of like wet sand.
Stir in Warm Water – This is important! You HAVE to use warm water. The kind of warm you would make for a baby’s bottle of milk.
Knead Dough – Knead the dough for 3-5 minutes until you get a soft ball. It shouldn’t stick to your hands, but it will be very pliable.
Rest The Dough – Roll the dough into a ball and cover it with plastic wrap or a damp kitchen towel. Let it rest for 30 minutes.
Divide Dough – Divide the dough evenly and roll into balls. The number of servings will vary based on how big you want your tortillas. For normal taco sized tortillas I made each ball about the size of a golf ball/ping pong ball.
Roll Out – Dust a flat surface area with a little flour and roll out your dough. To get a perfectly round tortilla, flatten your ball a little. Then, with a rolling pin (or wine bottle if that’s all you have), roll the center of the dough, rotate, and repeat. You want to bring your bin close to the edge but don’t actually crush the edge, you’ll get that edge when you rotate the dough.
Cook – Here’s where it gets a little tricky and the dance between you and your burner begins. I like to get a heavy bottomed pan and heat on high until steaming. Then I lower it to medium/medium-low heat.
Flip Two Times – Am I being too specific? Maybe… You will do two flips. The first flip when the medium bubbles form after putting the raw dough on the pan. Flip again when the second side has brown spots. This is when you’ll notice the bubbles in the tortilla to inflate like a little balloon. As it starts to inflate press down on the bubbles to kind of spread them out so that the whole tortilla balloons up.
Remove From Heat and Enjoy – We have a nifty little basket with a kitchen towel that keeps our tortillas warm and lets the moisture kind of escape too.
Let’s Waste Less Food
Have leftover tortillas? You can make dessert!
Cinnamon Sugar Tortilla Chips
Brush leftover tortillas with melted butter, sprinkle cinnamon and sugar, and bake at 350ºF until crisp.
- Whipped Cream
- Apple butter or jam
- Fruit Salad
- Caramel or Dulce de Leche
Save The Recipe For Later
Homemade Flour Tortilla
- 3 cups all purpose flour
- 1 1/2 tspn kosher salt
- 1/2 teaspoon baking powder
- 1/2 vegetable shortening
- 1 cup warm water
- Mix the flour, salt, and baking powder until combined.
- Add in vegetable shortening and use your hands, food processor, or a pastry cutter, to crumble the shortening into the flour mixture. You should get a coarse, almost wet sand texture.
- Stir in warm water and knead dough for 5 minutes, until you get a soft dough that bounces back when you poke it.
- Cover with plastic wrap or a damp dish towel and rest for 15 minutes.
- Divide the dough into even balls by dividing by half until you get 18 even balls about 2 tablespoons big.
- Roll into balls, cover, and rest for another 15 minutes.
- Heat a thick bottomed pan on high heat until piping hot then lower to medium low heat.
- Roll out tortillas with a rolling pin or a tortilla press and lay directly on the hot pan.
- When medium large bubbles start to form in the raw dough flip the tortilla.
- Flip again when brown spots start to form on the second side. This is when the tortilla will start to really baloon up.
- As it starts to inflate press down on the bubbles to kind of spread them out so that the whole tortilla balloons up.
- Store in container lined with a dry dishtowel and cover tortillas to keep them warm while you prepare the rest of them.
- Serve and enjoy warm!