Homemade Tortillas
There’s something so satisfying about making your own homemade tortillas from scratch. You mix a few simple ingredients, roll them out, and suddenly you’ve got fresh, soft tortillas that blow anything store-bought out of the water. These are super versatile—you can use them for breakfast burritos, taco night, or just slather them in butter and eat them warm. I love wrapping them in a towel right off the pan to keep them soft and steamy until you’re ready.
And honestly, once you make these homemade tortillas, you’ll start wondering why you ever bought them in the first place.
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Recipe Tips
Let the dough rest: Don’t skip the resting time after kneading—it helps relax the gluten, making the tortillas easier to roll out thin and keeps them from shrinking back when you cook them.
Roll thin but not paper-thin: You want to roll them out nice and thin, but not so thin they tear. Aim for about 1/8 inch thick so they puff up just slightly when cooked but stay pliable. This is crucial for homemade tortillas to maintain their structure.
Keep them warm and soft: After cooking, immediately wrap the tortillas in a clean kitchen towel to trap steam. This keeps them homemade-style soft and helps prevent drying out.
Use a hot pan: Make sure your skillet is preheated and hot before you start. This gives you those perfect little brown spots and cooks your homemade tortillas quickly without drying them out.
Batch cook and freeze: Double or triple the batch and freeze extras—homemade tortillas reheat beautifully and it’s such a win to have them ready to go.
Ingredient Swaps: No whole wheat flour ? All-purpose flour works just as well and will give you a slightly softer texture. No olive oil ? Use melted butter or avocado oil if you prefer a richer flavor. Want them dairy-free? ? Stick with olive oil instead of butter for a totally dairy-free tortilla. No baking powder ? You can leave it out for a more traditional tortilla texture, they’ll just be a little thinner and less puffy. Add herbs or spices ? For a fun twist, add a bit of garlic powder, cumin, or even fresh herbs into the dough.
Storage: Store in an airtight container and refrigerate for up to 5 days, or freeze for up to 2 months. To reheat, warm your homemade tortillas in a dry skillet for about 30 seconds or microwave under a damp paper towel for 15–20 seconds until soft and pliable.
Recipes to try with these:
Homemade Tortillas
Ingredients
- 2 cups whole wheat or all-purpose flour
- ¾ tsp salt
- ¾ tsp baking powder
- 3 tbsp olive oil or butter, melted
- ½ cup warm water
Instructions
- In a large bowl, whisk together flour, salt, and baking powder.
- Stir in olive oil or melted butter and warm water. Mix until a dough forms.
- Transfer dough to a lightly floured surface and knead for 2-3 minutes. Cover and
- Let it rest for 15 minutes.
- Cut dough into 8 equal pieces. Roll each piece into a thin, round tortilla.
- Heat a dry skillet or cast-iron pan over medium-high heat. Cook each tortilla for 30-45 seconds per side until bubbles form and brown spots appear.
- Wrap cooked tortillas in a clean kitchen towel to keep them soft.
