Did you know you can make tortillas at home with just a food processor and a rolling pin? Yes! These soft, homemade flour tortillas are easy and always a big hit!
I’m so excited to tell you guys that I’ve got this big item to cross off my ever-daunting and always-growing to-make list! These flour tortillas were MAJOR for me.
We eat a lot of Tex-Mex food that requires soft flour tortillas and I generally always use them in place of corn tortillas. And when we have leftovers, I make wrap sandwiches to bring to work. Win win!
Ingredients for Homemade Flour Tortillas
If you’ve been around these parts long enough, you know that I love to DIY loads of store-bought items in order to cut out ingredients we can’t pronounce and to save a few bucks in the process. Just check out the short and basic ingredient list below and you’ll see how unprocessed these tortillas are!
- baking powder
- shortening, butter, or lard
Shortening vs Lard vs Butter for Tortillas
The fat in tortillas is what makes them soft and pliable. In this recipe, you can use vegetable shortening, lard, or unsalted butter – it’s your choice!
The shortening and lard will give the tortillas the best texture; the butter will give them a little extra flavor.
Using vegetable shortening will also allow you to make vegan tortillas. Though we’re not a vegan household, I make these tortillas exclusively with shortening and they’re always outstanding.
How to Make Tortillas
This homemade flour tortilla recipe is my latest feat in DIY-ing store-bought food and when I tell you that these tortillas are soooo worth the little bit of effort, I’m not kidding. After only 30 minutes, I had a warm stack of fresh tortillas ready to use for multiple meals.
To make these tortillas, you’ll simply:
1. Whir the dry ingredients together in a food processor.
2. Pulse in the fat you’re using.
3. Pour the water in through the feed tube while the food pro is running until the dough forms.
4. Knead the dough for a few seconds on the counter and then divide it in the 12 or 16 pieces and let them rest for a few minutes.
5. Roll each piece out with a rolling pin. You can also use a tortilla press for this step. I love this tortilla press so much and have been using it to make tortilla for years.
6. Heat a heavy skillet (cast iron works great for this!) and cook the tortillas flat in the pan for about 30 seconds on each side.
How to Keep Tortillas Warm and Soft
As you cook the tortillas, you’ll need to keep them warm before you serve them. Slip the fresh tortillas between 2 kitchen towels or into a tortilla warmer that’s been lined with a kitchen towel.
This is the tortilla warmer I love to use for my homemade tortillas.
PRO TIP: Keeping the tortillas warm before serving them will ensure that they stay soft and pliable. If they cool in the open air, they will dry out and crack when you try to fold them.
The Differences Between Homemade Tortillas and Store-Bought Tortillas
And as far as quality goes, there is just no comparison with store-bought tortillas. Where store-bought are rubbery and dry, the homemade version yields soft and always pliable tortillas.
You don’t have to worry about the bottoms splitting in your hand and you can fold them and roll them without any cracking. They’re life-changing! Ha!
Can you Freeze Flour Tortillas?
Yes! Allow them to cool completely inside of a kitchen towel or tortilla warmer and then wrap up the stack of leftover tortillas in plastic wrap and then in aluminum foil. Drop the wrapped stack in a zip-top bag and seal it up. Don’t forget to label the bag with the contents and date you’re freezing them.
How to Reheat Frozen Flour Tortillas
To warm the frozen tortillas, unwrap them completely and rewrap them in just the foil. Let them warm up for about 10 minutes in a preheated 300° F oven.
Basically, for the Tex-Mex food lovers that we are, these homemade soft flour tortillas couldn’t be a more perfect addition to our meals. Now go on and try them for yourself!
What can you make with these
soft flour tortillas?
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 heaping tsp table salt
- 5 tbsp shortening, lard, or softened unsalted butter
- ¾ cup warm water
- In the bowl of the food processor fitted with the dough blade, pulse the flour, baking powder, and salt a few times to stir up the ingredients. Add in the fat and process in quick pulses until the mixture starts become crumbly. With the food processor on, slowly stream in the water through the feeder at the top, just until the a cohesive ball forms and starts traveling around the sides of the bowl.
- Turn the food processor on and let the dough knead for about 30 seconds. The dough should clear the sides of the bowl and be soft but not overly sticky.
- Turn the dough out onto a well-floured board or countertop and divide it into 12 equal-size portions, 2 oz each if you're weighing them. Cover the dough pieces with a kitchen towel and let them rest for 10 minutes.
- Meanwhile, heat a large, dry saute pan (cast iron works great here) over medium-high heat. One at a time, roll the dough balls into thin rounds (about 8 inches each), dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Try not to roll out too many at a time or they will start to dry out while they wait to be cooked.
- Lay one tortilla flat in the heated pan and cook on each side for 20-40 seconds, until the tortilla starts to bubble in places and the bubbled areas start to brown. While each one cooks, you can roll out the next tortilla to get it ready for the pan.
- Keep the finished tortillas covered with a kitchen towel to keep them warm and pliable until you're ready to use them. Unused tortillas can be cooled completely and refrigerated in a large zipper bag for up to 5 days.
I rolled my tortillas out into 8-inch rounds and they yielded some pretty hefty-sized tortillas, even for soft tacos. So in the future, I'll reduce the size to 6 inches by cutting the dough into approximately 1 ½ oz pieces (or about 16 pieces). If you want larger tortillas, like for burritos, cut the dough into fewer pieces and roll them out to 10 or 12 inches in diameter. If you don't have a food processor, you can make these tortillas by hand, using a pastry cutter or two knives to cut the ingredients into each other and a wooden spoon to mix everything up.
adapted from Confections of a Foodie Bride
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