How to Make Flour Tortillas - So Much Better Than Store-Bought

Flour tortillas of the store-bought variety usually have a lot of questionable ingredients that leave an odd aftertaste. But some of the homemade flour tortillas I've had were greasy and rubbery (and some 1/4-inch thick!), so I decided to try making my own with just four simple (and organic) ingredients. I made up the recipe as I went along, and they turned out great the first time--which only means homemade flour tortillas are easy and practically foolproof!

Cooking for two on most days, I set out with the idea of making six smallish tortillas. So I got out a medium bowl, about 2 quarts, and measured in the amount of organic unbleached flour I thought would be needed. Not being too keen on lard, and having an actual aversion to vegetable shortening, I got out the organic unsalted butter. Started with 2 tablespoons but decided to add a bit more. Heated up 1/2 cup water, but didn't use it all; turns out, 1/3 cup is just right. Did all the mixing with my fingers, then kneaded the dough briefly right in the bowl. Couldn't be easier.

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On my impeccably clean quartz countertop, I mashed the ball of dough into a 5-inch disk and cut it into six wedges. Then I rolled each wedge into a ball, threw them back in the bowl, covered the bowl and let the dough balls rest at room temperature for about 30 minutes while I proceeded with other parts of the meal. Then I pressed them out by hand on the same unfloured countertop. If I were making a lot of tortillas, even just a double batch, I would use a rolling pin. But for so few, it just seemed simpler to do it by hand. My little recipe made exactly six tasty little 7-inch tortillas.

I know step-by-step photos would be helpful, but I don't usually have a second photographer on hand, so I've given very explicit directions and am confident you won't have any trouble turning out a batch of homemade tortillas the very first time. Mmm ... once you make your own flour tortillas, you'll never go back to store-bought!

You might also want to try my Mexican Rice and Albondigas Soup recipes!

Flour Tortillas

(makes six 7-inch tortillas)

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons (1.25 ounces/35 grams) unsalted butter
1/3 cup (2.67 fluid ounces/79 ml) 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 them 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. (You would love the Lodge Pro Logic 12-Inch Square Griddle. I hate round griddles!) 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. As each one is done, stack on a plate covered with a kitchen towel. 

Jean