Homemade Tortillas
Elevate your taco nights with these irresistibly soft and flavorful homemade tortillas! Crafted with just three simple ingredients—flour, water, and a pinch of salt—these beauties come together in minutes and can be cooked to perfection on a hot skillet. Say goodbye to store-bought and hello to the fresh, warm goodness that will have everyone reaching for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- cheeseoptional
🫙Pantry Staples(1)
- a little flour
📦Other(1)
- dough should feels warm not hot
👨🍳 Instructions
- 1
Massage the dough until it feels warm but not hot.
- 2
Let the dough rest for fifteen minutes.
- 3
Divide the dough into four pieces, then each piece into two.
- 4
Shape each piece into a ball.
- 5
Roll each ball into a thin tortilla.
- 6
Heat a pan over medium heat and cook each tortilla for about 30 seconds on each side.
- 7
Optionally, add cheese to one tortilla and fold it over.
💡 Pro Tips
- ✓Rest the dough for a full 15-20 minutes at room temperature before dividing, allowing gluten strands to relax so the tortillas roll out thin without springing back.timing15-20 minutes
- ✓Use a 3:1 ratio of flour to fat (lard or shortening) by weight, since fat coats gluten strands and shortens them, producing a pliable, tender tortilla rather than a tough one.ingredient3:1 ratio
- ✓Heat your comal or cast iron pan to 400-425°F before cooking, hot enough that a tortilla puffs with steam pockets within 15-20 seconds, indicating rapid moisture-to-steam conversion inside the dough.equipment400-425°F
- ✓Cover rested dough balls with a damp towel or plastic wrap to prevent surface skinning, since exposed dough loses moisture and develops a dry film that causes cracking during rolling.technique
- ✓Roll from the center outward in one direction per rotation rather than back-and-forth, which distributes gluten tension evenly and yields a more uniformly round, thin tortilla around 1/16 inch thick.technique1/16 inch
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Tortillas
Elevate your taco nights with these irresistibly soft and flavorful homemade tortillas! Crafted with just three simple ingredients—flour, water, and a pinch of salt—these beauties come together in minutes and can be cooked to perfection on a hot skillet. Say goodbye to store-bought and hello to the fresh, warm goodness that will have everyone reaching for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- cheeseoptional
🫙Pantry Staples(1)
- a little flour
📦Other(1)
- dough should feels warm not hot
👨🍳 Instructions
- 1
Massage the dough until it feels warm but not hot.
- 2
Let the dough rest for fifteen minutes.
- 3
Divide the dough into four pieces, then each piece into two.
- 4
Shape each piece into a ball.
- 5
Roll each ball into a thin tortilla.
- 6
Heat a pan over medium heat and cook each tortilla for about 30 seconds on each side.
- 7
Optionally, add cheese to one tortilla and fold it over.
💡 Pro Tips
- ✓Rest the dough for a full 15-20 minutes at room temperature before dividing, allowing gluten strands to relax so the tortillas roll out thin without springing back.timing15-20 minutes
- ✓Use a 3:1 ratio of flour to fat (lard or shortening) by weight, since fat coats gluten strands and shortens them, producing a pliable, tender tortilla rather than a tough one.ingredient3:1 ratio
- ✓Heat your comal or cast iron pan to 400-425°F before cooking, hot enough that a tortilla puffs with steam pockets within 15-20 seconds, indicating rapid moisture-to-steam conversion inside the dough.equipment400-425°F
- ✓Cover rested dough balls with a damp towel or plastic wrap to prevent surface skinning, since exposed dough loses moisture and develops a dry film that causes cracking during rolling.technique
- ✓Roll from the center outward in one direction per rotation rather than back-and-forth, which distributes gluten tension evenly and yields a more uniformly round, thin tortilla around 1/16 inch thick.technique1/16 inch