Forget those stiff, store-bought things! Once you roll out your very first batch, you will swear off every package you’ve ever bought. Seriously, there is nothing on earth like a warm, pliable tortilla straight off the skillet. I remember the first time I tried making **Homemade Flour Corn Tortillas**; they were a little bumpy and uneven, but wow, the flavor! I almost wept. It took me about three tries to stop overthinking the kneading, but now? It’s muscle memory. This recipe is super fast—we’re talking 35 minutes total—and it delivers that perfect soft texture every single time. You actually can make authentic, incredible tortillas right in your kitchen without any fuss. Trust me on this one!
Why You Need to Master Homemade Flour Corn Tortillas
Why bother making them when you can buy a pack? Oh, my friend, the difference is night and day! You gain so much control over what goes into your food, for starters. Plus, the texture is just unbeatable when they are fresh and hot.
- The softness! They actually fold without cracking, perfect for rolling up your favorite fillings.
- Flavor that screams fresh, nothing like that papery taste from the store.
- You control the ingredients—no weird preservatives needed here!
- They puff up beautifully when cooked, which is super fun to watch!
Essential Ingredients for Perfect Homemade Flour Corn Tortillas
Okay, the ingredient list here is ridiculously short, which is part of why this recipe is so good for weeknights. We aren’t adding fillers or weird stabilizers. You just need the basic pantry superstars, but we need them to play nicely together. We need the right balance between dry structure and pliable fat, and that warm water is crucial for waking up the flour.
For our 8 beautiful tortillas, you’ll need:
- 2 cups all-purpose flour (the regular stuff works great!)
- 1 teaspoon salt
- 1 teaspoon baking powder (this gives a tiny bit of lift)
- 1/4 cup lard or vegetable shortening
- 3/4 cup warm water
Ingredient Notes and Substitution Guide for Homemade Flour Corn Tortillas
This is where we build trust! The fat is the big question mark. If you want serious, melt-in-your-mouth flavor, use lard, honestly. But if you need a vegetarian option, vegetable shortening is perfectly fine, and the resulting tortillas are still wonderfully soft. Just make sure the fat is cold when you start cutting it in!
And the water? It absolutely has to be warm, not hot, not cold. Warm water helps the gluten relax just enough so that when you knead it for those five minutes, you get a supple dough ready to stretch out thin. We are aiming for 8 fantastic tortillas from this batch every time!
Step-by-Step Instructions for Making Homemade Flour Corn Tortillas
Alright, let’s get messy! This is where the magic happens, and honestly, it’s faster than waiting in line at the drive-thru. We get everything dry together first, then we introduce our fat—this is super important for texture! I like to use my fingertips for this part, just crushing the cold lard or shortening into the flour until it looks like happy, wet sand or just coarse crumbs. Don’t rush this; getting that fat distributed evenly is key to a pliable tortilla later on. You don’t need any fancy tools for this part, either. Forget the stand mixer; your hands and a whisk are all you need here.
Mixing and Kneading the Homemade Flour Corn Tortillas Dough
Next up, we splash in that warm water slowly. Mix it until it just comes together into a shaggy mess. Then, flour your counter lightly—and I mean *lightly*—because these love to stick! Now, we knead. You need to work this dough for about five solid minutes. Don’t be shy; push it, fold it over, turn it. When you stop, the dough should feel completely smooth, bouncy, and easy to press. If it feels sticky? Add a tiny, tiny dusting of flour. I actually find if I push down hard in figure eights, it really builds the structure nicely.
Resting and Rolling Out Your Homemade Flour Corn Tortillas
Once it’s smooth, divide that ball into 8 equal pieces. Roll them into little balls and trust me on the resting part! Cover them up in a bowl with a towel and leave them alone for at least 15 minutes. This lets the gluten chill out so they roll thin instead of snapping back at you. When you roll them, think thin—about 6 to 7 inches across. I like to use a little bit of flour on the rolling pin, but if things are getting stubborn, I toss a paper towel over the dough and roll right on that; it keeps things from sticking to the pin!
Cooking Homemade Flour Corn Tortillas on the Griddle
Preheat your dry skillet or griddle over medium-high heat. It needs to be hot, hotter than you think! Toss one tortilla on there. Seriously, just 30 to 60 seconds per side is all it takes. You are looking for those beautiful, light brown spots poking through. When they puff up, give them a little gentle poke with a spatula, but don’t flatten them completely. As soon as you flip it and the second side cooks, pull it off and immediately stack it onto a clean kitchen towel. Wrapping them up traps the steam, which keeps them unbelievably soft for tacos tonight. You can always save the sweet stuff for dessert—if you need a really simple sweetener for something else later, check out how I make simple syrup; it’s ridiculously easy, just like these tortillas!
Tips for Achieving Exceptionally Soft Homemade Flour Corn Tortillas
We’ve made the dough, and we’ve cooked them, but we still need that final, professional touch to guarantee tenderness that lasts. Texture is everything with tortillas, right? You want them pliable enough to hug a stack of fillings without complaining or tearing. That secret is all in the steam management after they come off the heat.
My biggest trick for ultra-soft tortillas is the stacking method. As soon as the tortilla comes off the hot skillet, don’t let it sit out exposed! You need to stack about 4 or 5 together inside a thick, clean kitchen towel, and then wrap that towel up snugly, maybe even tucking it into a bowl. That trapped steam keeps working on them, relaxing any structure that got stiff during cooking.
Also, watch your heat! If your griddle is too hot, you’ll get stiff, toasted spots instead of those soft, light brown bubbles. Medium-high is the sweet spot. If you accidentally overcook one, don’t worry! You can still revive it. I often spray a little bit of water on tougher tortillas and toss them back on the hot skillet for just 10 seconds. It steams them right back to life. Speaking of reviving things, if you ever have trouble getting your iced tea just right the first time, don’t panic—just like tortillas, a little extra steam or water fixes almost anything!
Storage and Reheating Homemade Flour Corn Tortillas
So you still have some amazing, soft tortillas left over? Lucky you! The wonderful thing about these is they keep well if you treat them right. You can store your cooked tortillas in a good airtight container on the counter for up to three days. If you stack them up and make sure they are totally cool before sealing the container, they stay wonderfully pliable.
Now, reheating is crucial if you want that fresh-off-the-griddle experience. Throwing them in the microwave is fast, I know, but they can get a little spongy if you do it wrong. For maximum softness, split them up and heat them one or two at a time on a completely dry, medium-hot skillet for about 10 to 15 seconds per side until they are heated through and flexible again.
If you are making a huge batch, you can definitely freeze them too! Just stack them in heavy-duty freezer bags, press out the air, and freeze for up to two months. When you want to eat them, just thaw them on the counter for an hour first, and then treat them to that quick skillet reheat described above. Easy peasy!
Serving Suggestions for Your Homemade Flour Corn Tortillas
Now that you have these incredible, soft rounds of perfection, the real question is: What are we eating first? Honestly, these tortillas are so good you could eat them plain, dipped in whatever salsa you have lying around. But seeing as you put in all that glorious effort, we should give them the spotlight they deserve!
Tacos are the obvious answer, right? Ground beef, shredded chicken, or those amazing marinated mushrooms—it doesn’t matter what you stuff inside, because these Homemade Flour Corn Tortillas are the foundation holding it all together. They wrap beautifully without tearing, which is key when your insides are loaded!
But don’t stop at tacos! Quesadillas made with these are an entirely different experience. The outside gets crispy just right while the inside stays wonderfully soft and chewy. Make sure you use a good melting cheese. If you’re feeling ambitious later this week, these tortillas are the absolute best wrapper for your breakfast breakfast burritos.
And for a snack? Slice them into triangles, brush them lightly with oil, sprinkle with salt, and bake until crisp. Instant, better-than-store-bought chips for dipping! They are perfect with guacamole or a spicy queso.
If you’re making a big batch, you definitely need a great drink to go with them! I always pair my fresh Mexican food with something bright and zesty. If you need the perfect pairing for those salty chips or spicy fillings, you have to check out my recipe for the perfect Classic Margarita; you won’t regret it!
Frequently Asked Questions About Homemade Flour Corn Tortillas
I totally get it; when you’re trying a new bread recipe, questions pop up fast! It’s totally normal to wonder about ingredient swaps or what happens if you have leftovers. These simple flour tortillas are pretty forgiving, but knowing a few insider things really ensures they are fantastic every time you make them.
Can I make Homemade Flour Corn Tortillas ahead of time?
Yes, you absolutely can! The best way to handle making them ahead is to cook them fully, let them cool down *completely* on a rack (don’t put warm ones in a bag!), and then stack them. Once cool, store them in a really good airtight container or a zip-top bag. Honestly, they are great for about two or three days this way. If you need longer, move them to the freezer!
What is the best fat to use for soft flour tortillas?
This is the million-dollar question, isn’t it? For maximum authenticity and that incredible, slightly savory mouthfeel, I will always point you toward lard. It just gives a specific richness that nothing else quite copies! However, if you need to keep them vegetarian, vegetable shortening is your next best friend. Butter works in a pinch, but it has more water content, so your tortillas might turn out slightly drier or less pliable than using the solid fats. Stick to lard or shortening if softness is your main goal!
How thin should I roll my flour tortillas?
You want them super thin! Think about a dime or maybe a nickel in thickness—definitely not thicker than that. Aim for about 6 to 7 inches across. If they are too thick, they end up more like biscuit dough than pliable flatbread, and they won’t puff up nicely when they hit the hot skillet. Practice makes perfect here; don’t panic if your first few look like weird ovals!
Estimated Nutritional Data for Homemade Flour Corn Tortillas
Remember, these numbers are just an estimate, because let’s be real, once you cut in lard versus shortening, things shift a little! This data is based on using shortening and dividing the recipe into 8 servings, so one single tortilla comes out to about 180 calories.
You’re looking at roughly 30 grams of carbs, 5 grams of fat, and 4 grams of protein per serving. It’s pretty straightforward, clean eating. This will vary depending on what flour you use, so take this as a helpful ballpark figure for your meal planning!
Share Your Homemade Flour Corn Tortillas Creations
You’ve done it! You have successfully conquered the skillet and banished store-bought mediocrity forever. Now, here’s the fun part: I absolutely need to see your work! There’s no better feeling than seeing someone else nail a recipe I love.
Please, please leave me a comment right below this section. Tell me how they turned out—did they puff up huge? Did you go with lard or shortening? I read every single comment, and I love hearing about your success stories (or even the funny little mishaps!).
If you took a picture of your perfect stack wrapped in that clean kitchen towel, you have to tag me on social media! Show off those beautiful, light brown spots. It makes my day seeing these **Homemade Flour Corn Tortillas** being enjoyed for tacos, fajitas, or just dipped in salsa. If you have any lingering questions that didn’t get answered in the FAQs, pop them in the comments too, or you can always head over to my contact page if you need to reach me directly!
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Homemade Flour Tortillas
- Total Time: 35 min
- Yield: 8 tortillas 1x
- Diet: Vegetarian
Description
Simple recipe for making soft flour tortillas at home.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup lard or vegetable shortening
- 3/4 cup warm water
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the lard or shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Divide the dough into 8 equal balls. Cover and let rest for 15 minutes.
- Preheat a dry skillet or griddle over medium-high heat.
- Roll each dough ball into a thin circle, about 6 to 7 inches in diameter.
- Cook each tortilla on the hot skillet for about 30 to 60 seconds per side, until lightly browned spots appear.
- Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft.
Notes
- For softer tortillas, use vegetable shortening instead of lard.
- If the dough seems too dry, add water one teaspoon at a time.
- You can store cooked tortillas in an airtight container for up to 3 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 180
- Sugar: 0.2
- Sodium: 250
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 5
Keywords: flour tortillas, homemade tortillas, soft tortillas, easy tortillas, Mexican flatbread