There’s nothing quite like the taste of a homemade flour tortilla. Warm, soft, and so delicious, they’re perfect for all your favorite fillings. Whether you love tacos, burritos, or quesadillas, knowing how to make your tortillas from scratch can take your dishes to a whole new level. Today, I’m going to guide you through the process of making the best homemade flour tortillas.

First you will mix your dry ingredients in your mixer with a dough hook. If you don’t have a mixer with a dough hook you can mix by hand. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. The sides of the bowl should also be clean at this point.

Transfer dough to a lightly floured work surface. Divide into 24 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes I let mine sit for about 2 hours and they were perfect!

Roll each dough piece into a rough circle, about 6-7 inches in diameter or use a tortilla press. My tortilla press is linked below. It’s so easy to use and so quick! I rolled them out the first time and this press is worth every penny! Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchment paper.)

Best homemade flour tortillas in the press

When the pan or griddle is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. (I had a problem with them browning too fast my stove had to be closer to low heat or they were too dark) If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of the tortillas, increase the heat a bit. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

Cooking the best homemade flour tortillas on a griddle

These were delicious! I love knowing that I am making food that is much better for my family. I’m going to be venturing into milling my own grains so stay tuned hopefully for a revised version!

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Equipment

1 rolling pin or tortilla press
1 mixing bowl
1 mixer with dough hook

Ingredients

3 cups Organic All Purpose Flour
1 tsp Redmonds Real Salt
1 tsp Baking Powder
1/3 cup Olive oil organic extra virgin
1 cup Warm Water

Instructions

Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 24 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter. Keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchment paper.)
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of the tortillas, increase the heat a bit. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from the pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place them in a zippered bag before placing them in the freezer