Soft, Pliable Tortillas from Pantry Basics
Homemade flour tortillas are one of the easiest breads you can make. They need only flour, fat, salt, baking powder and hot water, with no yeast and no long rising time. The dough comes together in minutes, rests for half an hour, and the tortillas cook in a dry skillet in less than a minute per side. Freshly cooked, they are soft, warm and flexible, and far better than most store-bought ones.
Use them for wraps, burritos, quesadillas, fajitas and breakfast rolls, or simply with a little butter. This recipe makes 8 large tortillas, and it can be doubled easily for freezing.
Quick facts
- Prep time: 20 minutes
- Resting time: 30 minutes
- Cook time: about 15 minutes
- Makes: 8 tortillas (9 to 10 inch / 23 to 25 cm)
- Difficulty: Easy
- No yeast, no special equipment
Ingredient Notes
Flour. Use plain or all-purpose flour (in the Balkans, “glatko brašno”). Bread flour makes tougher tortillas that are harder to roll out.
Fat. Lard gives the best flavor and the softest texture, and it is traditional. Vegetable shortening, solid margarine or butter also work. If you use oil, the tortillas are slightly less flaky but still soft. Using margarine, shortening or oil makes the recipe vegan.
Baking powder. It gives the tortillas a slight puff and a tender texture. Check that yours is fresh, because old baking powder will not do its job.
Hot water. The water should be very warm (about 120°F / 50°C), hot to the touch but not boiling. Hot water melts the fat, softens the flour and makes the dough easier to roll.
Ingredients
- 3¾ cups (450 g) all-purpose flour, plus extra for rolling
- 1½ teaspoons baking powder
- 1½ teaspoons fine salt
- 6 tablespoons (85 g) lard, shortening, margarine or cold butter
- 1 cup (225 to 240 ml) hot water
Instructions
1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder and salt.
2. Rub in the fat
Add the fat and rub it into the flour with your fingertips until the mixture looks like coarse crumbs, with no large lumps.
3. Add the water
Pour in 225 ml (just under 1 cup) of hot water and stir with a fork until a shaggy dough forms. Knead in the bowl for 2 to 3 minutes, until smooth and soft. If it feels dry, add 1 to 2 tablespoons more water.
4. Rest the dough
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes. Resting relaxes the gluten, which makes the dough much easier to roll thin.
5. Divide
Divide the dough into 8 equal pieces (about 100 g each) and roll each one into a smooth ball. Keep the balls covered while you work.
6. Roll
On a lightly floured surface, flatten a ball and roll it into a thin circle about 9 to 10 inches (23 to 25 cm) wide, turning it a quarter turn after each roll to keep it round. Roll it as thin as you can without tearing it.
7. Cook
Heat a dry, ungreased skillet or griddle over medium-high heat. Cook one tortilla at a time for 30 to 45 seconds, until bubbles form and the underside has golden spots. Flip and cook for another 20 to 30 seconds. Do not overcook, or the tortillas will turn stiff.
8. Keep them warm
Stack the cooked tortillas in a clean kitchen towel and cover them, so that they steam and soften while you cook the rest.
Tips for Success
- Roll thin. Thin tortillas stay soft and flexible. Thick ones turn doughy.
- Use a hot, dry pan. A pan that is too cool dries out the tortilla before it cooks and keeps it from puffing.
- Do not overcook. Stop as soon as there are light golden spots on both sides.
- Stack and cover while hot. The steam keeps them pliable.
- Use little flour for rolling. Too much flour makes tortillas dry and burns in the pan.
- Rest the dough. Skipping the rest makes the dough shrink back and tear as you roll.
Variations
- Whole wheat: replace up to half of the flour with whole wheat flour and add 1 to 2 tablespoons more water.
- Smaller tortillas: divide the dough into 12 pieces (about 65 g each) and roll them to 6 inches (15 cm) for tacos.
- Herb or garlic: mix in 1 teaspoon of garlic powder or 2 tablespoons of chopped herbs.
- Spicy: add ½ teaspoon of chili powder or smoked paprika.
What to Make with Homemade Tortillas
- Burritos, wraps and fajitas
- Quesadillas, filled with cheese or leftovers
- Breakfast wraps with eggs and cheese
- Pizza roll-ups, baked with sauce and cheese
- Tortilla chips: cut into wedges, brush with oil and bake at 350°F (175°C) for 8 to 10 minutes
Storage and Freezing
Homemade tortillas contain no preservatives, so they are best on the day they are made. Once cool, keep them in a zip-top bag or airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. To freeze, stack them with a piece of parchment paper between each, wrap tightly and freeze for up to 3 months. Reheat in a dry skillet for 15 to 20 seconds per side, or wrapped in a damp towel in the microwave.
Frequently Asked Questions
Why are my tortillas stiff?
Usually because they were overcooked, rolled too thick, or not covered after cooking. Cook for less time, roll thinner and stack them in a towel as soon as they come off the heat.
Why do my tortillas not puff?
The pan may be too cool, the dough too thick, or the baking powder old. Make sure the skillet is hot, and roll the tortillas thinner.
Why does my dough tear when I roll it?
It probably did not rest long enough. Cover it and let it rest for another 10 to 15 minutes.
Why does my dough shrink back?
The gluten is still tight. Rest the dough longer, and let the rolled circle sit for a minute before cooking.
Can I make the dough ahead?
Yes. Wrap the dough balls tightly and refrigerate for up to 2 days. Bring them to room temperature for 20 to 30 minutes before rolling.
Can I use oil instead of solid fat?
Yes. Use about 6 tablespoons of neutral oil and stir it into the flour before adding the water. The tortillas will be a little less flaky but still soft.
