Flour Tortilla Tutorial

 I'm always looking for recipes to make my grocery store staples from scratch. I make my Enchiladas several times a month and I was always needed flour tortillas. So one day, when I didn't have any on hand, I decided to make my own. It's amazing how simple they are and how much BETTER they taste than store-bought.

Homemade Flour Tortillas (makes 8-10)


2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 Tablespoon Crisco (vegetable shortening)
3/4 cups hot water

Step 1

In a bowl, mix together the flour, salt, and baking powder.

Step 2

Cut in the shortening until it resembles cornmeal.

Step 3

Add the hot water and mix until the forms a ball. Turn out on a floured surface.

Step 4

Knead the dough until it's smooth and elastic, about 6 minutes.

Step 5

Cut the dough into 8-10 sections.

Step 6

On a floured surface, roll out the dough into a thin circle, about 1/8 of an inch thick.

Step 7

Heat a non-stick skillet on high heat. Spray with cooking spray, and cook each side of the tortilla for 1-2 minutes until it bubbles up and turns golden brown.Stack them on a plate with a damp towel over them to keep them soft.

Step 8

Continue with all the tortillas. Use them in your favorite recipes!


Janeen said…
wow! That is sooo simple and no artificial junk added in like the store bought ones! Have you tested out to see how long they last before going bad? Or is it best to just use them right away?
I may try them tonight for dinner and see if they pass the hubby taste test as he's the picky one! :)
Made these tonight and they were a hit! My first ones were a tad bit thick, but figured it out as we went. Made a double batch as we had my in-laws over for dinner. :)
Angie Z. said…
I'm wondering if a trick I was taught for making papusas would work here. Roll dough into a ball. Place onto a sheet of waxed paper on a plate. Put another sheet of wax paper on top and press with another plate. Makes close to perfectly round papusas.
Maybe but you could you get them paper thin that way? These are nearly see-through when you roll them out.
Janeen- I usually making them as I need them, I've never tried to store them for a period of time. But I'd think it would be several days at least.
Anonymous said…
I just wanted to let you know if you separate the dough into 5 sections and roll out a little thicker. Place the meat in the raw dough and deep fry in oil. These make the best flour tacos. We have a place here in Iowa called Tasty Tacos and these taste the same as their tacos!! My family eats these up!
Anonymous said…
What is that tool you're using to mix the dough? It's really cool; I'd love to know where to find one. Thanks.
The tool I use is the Pastry Blender from Pampered Chef.

Oh my gosh! I'll have to try frying the raw dough, that sounds awesome!
Kristian said…
I wonder if the meat in the thick tortillas is like a meat pie, and if this might work if you baked it instead of frying?
Anonymous said…
I just made these this afternoon! I'm very happy how they turned out! My first one I think my pan was not quite hot enough, but as I kept making them they tuRend out just great! Definitely will make them again!

Popular Posts