We ran out of flour tortillas and I was NOT running to the store.
Instead, I made my own.
Contrary to basic flour tortilla recipes you might find on the internet (I wanted to validate my option), I added something extra in.
What I created are fabulous basic homemade flour tortillas in minutes that can travel the long mile.
Exactly what do I mean?
When you create a recipe that can be changed-up endlessly with other ingredient add-ins you’ve got a winner!
So, what I’ve done is create a fabulous recipe for you, that is SIMPLE to make, fool-proof and requires no rising time!
The flour tortilla dough is so easy to work with, and it springs back when mixed properly.
Homemade Flour Tortillas in Minutes
A while back, we ran out of tortillas, and I needed to use them for a meal
I found a recipe online and that was my first mistake.
The mix did not spring back, and it stuck to the countertop.
Too much flour added in later stages made this awful, hard dough, like a flour chunk sandwich.
What Happened Next Was Everything for my Homemade Flour Tortillas
I vowed to never follow another recipe unless the person was a trained chef.
No more flops, no more mishaps and certainly no more wasting of precious baking ingredients.
Distraught, I looked up the website to reach out to the author and discuss the inaccuracy of the recipe.
What happened next was everything….. she no longer had a website!
Onward with my homemade flour tortillas
Do you know how little work there is to creating a flour tortilla?
In fact, flour tortillas are effortless to create really!
For those that have kids who want to learn how to make something successfully, this is a great first try recipe.
While you may not have them, using the stove and pan they can mix, stir, and roll out so you have a sous chef by your side.
Success comes in Measured Increments
The first time I threw my arms up at the crappy recipe and figured out there had to be a better way, I was drawing on my home-chef experience.
Next, I remembered owning my own restaurant/deli and always being creative.
Where did that Chef girl go?
Why would I not be able to create my own simple and successful homemade flour tortilla recipe?
I can, and I did.
The kick I needed was in measuring and watching what I was doing.
When I combined ingredients, I watched them in the bowl, when they did not look right, I tried again.
So, if you are a novice and may not know what you are looking for, but I’ll tell you this, anything rolled out, thicker than a sheet of paper is WRONG!
Now you know.
Herb and Spice and Everything Nice with Homemade Flour Tortillas
Since we love garlic and onion powder, of course, my food photos will show you those items added in!
These are as simple as you make them or as complex as you prefer.
You will need ALL the ingredients I’ve written so that yours will PUFF and Bubble and so that the DOUGH will be pliable and springy!
Show me what you make.
Tag me @danatravelseatsdiysrepeats on Instagram.
Make Homemade Flour Tortillas
- 1 C wheat flour
- 1 C White Flour - all-purpose + 1/2 C for counter and rolling pin
- 1 C water
- 1/2 Tsp Salt
- 1 1/2 Tsp Baking Powder
- Optional (garlic or onion powder or onion salt) *if used you can eliminate salt or leave it in, your choice.
- Olive Oil *optional
In a large mixing bowl place each flour.
Stir to combine.
Add in baking powder.
Now add water and mix with a fork.
The dough will spring back and not stick to the sides of the bowl.
Preheat pan on the stovetop on medium-high heat.
I used a nonstick pan, you can use cast iron, or nonstick, whatever you have.
The pan is ready when water droplets dance across the pan.
While the pan is heating, roll the dough out into a long log-like formation.
Cut the long formation into pieces about 1 1/2" wide.
Roll each into a ball.
Lightly sprinkle work surface with flour.
Make sure your rolling pin (if wood) is sprinkled with flour as well.
Roll ball into the best 'circle-like' shape you can.
Basically taking the rolled ball and rolling one way then the other to keep the circle shape
Roll the dough to paper-thin consistency.
Don't be afraid to use flour on the counter (thin but enough) and roll it out.
Flip the rolled out circle if necessary to continue rolling.
The DOUGH will spring back and it is THING and will not break if made per directions (we've made 100's).
Once the pan is ready for tortillas, carefully transfer the thin tortilla to the pan, spreading as necessary once In the pan.
Lightly drop olive oil across the top of the tortilla (if you want to add garlic salt or other spice atop), we used garlic salt to taste
Cooke about 45 seconds per side flipping at a 45-second interval or when you get a lightly browned bottom.
You should have a few bubbles in your thinly rolled tortillas another indicator that things are going right!
Upon removal from the pan, transfer to metal, non-reactive bowl, or a tortilla holder.
If transferred to a bowl, cover with a dough cloth.
Continue making tortillas repeating the process. until all are cooked.
Serve warm, or package and refrigerate until needed again up to 3 days.
Just like pancakes, you being made in a nonstick pan, you don't need a nonstick spray or oil.
If you choose to use an oil, we used olive oil or flavoring only, not cooking because Olive oil at high temperatures is not healthy.
For those struggling with sticking issues, you pan may not be warm enough.
Additionally, you can use a coconut flavorless oil which against resilient to high temperatures.
You don't have to add garlic salt or anything, we did for the meal we were making that night when I photo'd.
Don't be afraid to use a little flour when you are rolling these out.
It seems to help the dough and when your rolling pin does not stick the thin quality of these shines through upon pan preparation. They are awesome.
For those that want to use one flour, sub in all wheat or all white, I do it all the time, just use All-Purpose flour.
Amount Per Serving: Calories: 86Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 208mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g
nutritional information may be incorrect based on differing ingredients