Homemade Flour Tortillas
Homemade Flour Tortillas
May 15, 2012 • Posted by Jean at Delightful Repast

Flour tortillas are widely available, so why make your own? Three reasons. 1. Store-bought flour tortillas often have a lot of questionable ingredients, 2. Homemade tortillas taste better, and 3. It's just fun! And your family and friends will think you're amazing.

You don't need a tortilla press or any other special equipment. And no out-of-the-ordinary ingredients—just flour, salt, butter and water. If you're making just a single batch of six, pressing them out by hand is easy; but if you're making more, you might want to get out the rolling pin.

Flour Tortillas
Makes six 7-inch tortillas

1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water

1. In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.

2. On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place in the bowl, cover and let rest at room temperature for about 30 minutes.

3. On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure—if they are not 7 inches, they are not thin enough.

4. Heat an ungreased skillet or griddle over medium-high heat. Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. Tortillas should be soft, not crispy. As each one is done, stack on a plate covered with a kitchen towel.


May 15, 2012 12:32 PM
I've been looking for a no tortilla press recipe for awhile. Looks like it's a good one to try. Thanks. - N C Brush
May 15, 2012 4:55 PM
How long will these keep? - Jen W
May 15, 2012 4:56 PM
Oh, and what's the best way to store them? - Jen W
May 16, 2012 11:51 AM
Thank you, NC. I hope you like it as much as we do! - Jean at delightfulrepast.com
May 16, 2012 11:55 AM
Jen, I think if you wrap them well and/or put them in a close-fitting ziplock bag, you should be able to store them on the counter for a day or in the refrigerator for a few days. I've never tried freezing them, but I think it could work. If you freeze them, do let me know how they came out. - Jean at delightfulrepast.com
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