These super-delicious homemade flour tortillas are made with just 5 simple ingredients. These are way healthier than the store-bought tortillas that have tons of weird ingredients that keep them shelf-stable. By the way, tortillas should be perishable! Who ever decided they should be shelf-stable for weeks on end?   

Fat: Recipes for homemade tortillas typically call for lard. To keep these vegetarian, we use coconut oil. You can also use avocado oil.

Rolling pin: If you have a tortilla press, by all means, use it. However, I think most people don’t a tortilla press. I simply use a rolling pin and that works just fine. For a rolling technique, I make 1-2 passes with the rolling pin and then make a 1/8 turn and repeat. This will help make even and round tortillas.

Storage: Tortillas will keep in the fridge for about a week. You can reheat in a microwave or a pan.

flour tortillas
flour tortillas

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil or avocado oil
  • 3/4 cups water (warm)

Equipment

Rolling pin

Cast iron skillet

Steps

  1. To a mixing bowl, add flour, baking powder, and salt and mix. 
  2. Add the coconut oil and rub into the flour mixture with your fingers until incorporated. Add warm water (lukewarm from the faucet is fine) and mix until dough comes together. Knead dough for a few minutes until it is smooth. Allow to rest covered for 15 minutes. 
  3. Divide dough into 50-55 grams portions which makes about 10-11 balls. Roll each piece into a ball. Allow to rest again covered for another 15 minutes.
  4. Preheat cast iron skillet to medium-high heat. Use a rolling pin, roll a dough ball into a thin and round tortilla, about 7-8 inches. Use flour as needed to prevent sticking. 
  5. Place tortilla on the skillet and cook each side for about 45 seconds. The tortilla should bubble up on the first side. On the flip side, press the tortilla down with a spatula to push out the air from bubbles. This will help with more even browning on the second side.  
  6. Place the cooked tortilla in a towel to keep warm. Repeat rolling and cooking for the remaining dough balls.
flour tortilla
flour tortilla
flour tortilla
flour tortilla
flour tortilla
flour tortilla
flour tortilla
flour tortillas

Homemade Flour Tortillas

Print Recipe
These homemade flour tortillas are made with just 5 simple ingredients. These are way healthier than the store-bought tortillas that have tons of weird ingredients that keep them shelf-stable. By the way, tortillas should be perishable! Who ever decided they should be shelf-stable for weeks on end?
Cuisine Mexican
Keyword vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Equipment

  • 1 Rolling Pin
  • 1 cast iron skillet

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp coconut oil or avocado oil
  • 3/4 cup warm water

Instructions

  • To a mixing bowl, add flour, baking powder, and salt and mix.
  • Add the coconut oil and rub into the flour mixture with your fingers until incorporated.. Add water and mix until dough comes together. Knead dough for a few minutes until it is smooth. Allow to rest covered for 15 minutes.
  • Divide dough into 50-55 grams balls which makes about 10-11 dough balls. Roll each piece into a ball. Allow to rest again covered for another 15 minutes.
  • Preheat cast iron skillet to medium-high heat. Use a rolling pin, roll a dough ball into a thin and round tortilla, about 7-8 inches. Use flour as needed to prevent sticking.
  • Place tortilla on the skillet and cook each side for about 45 seconds. The tortilla should bubble up on the first side. On the flip side, press the tortilla down with a spatula to push out the air from bubbles. This will help with more even browning on the second side.
  • Place the cooked tortilla in a towel to keep warm. Repeat rolling and cooking for the remaining dough balls.