Easy Homemade Flour Tortillas Recipe

As I do with a considerable lot of my preferred plans — from pie outside layer to shortbread to scones — I depend on my trusty food processor to easily whip out these Homemade Flour Tortillas. In any case, don’t let that prevent you from making them on the off chance that you don’t have a food processor… you can surely toss them together by hand. It’s simply an issue of mixing the fixings and manipulating the mixture.

At that point comes the trickiest part (in any event for me)… rolling. The overflowing with itself isn’t testing, as you may have guessed. The angle I make some hard memories with is folding my tortillas into real, round-ish circles.

In any case, I will say that this undertaking gets simpler with training. I will likewise share that if your tortilla winds up with an arbitrary, Florida-formed member, you have my consent to trim it off with a blade (and no one will ever be the more shrewd!). However, on the off chance that you decide to leave it, I can guarantee you that no one has ever turned down a delicate, warm, straight from-the-skillet flour tortilla because of the way that it wasn’t impeccably even. 😉

Flour Tortillas

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Recipe by fivehearthome Course: SidesCuisine: MexicanDifficulty: Easy


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These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are!


  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 tablespoon unsalted butter, softened

  • ¾ cup lukewarm water


  • In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal, about 15 (1-second) pulses. With the food processor running, slowly stream in the warm water.
  • Process until the dough forms a rough ball.
  • Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide the dough into 10 equal pieces and roll into balls. Cover dough balls with a clean kitchen towel and allow to rest for 15 minutes.
  • Heat a large skillet over medium to medium high heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.
  • Serve immediately or store in a tightly covered container. To reheat, stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.


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