This is my confession: it took me until now to make homemade flour tortillas. I waited far too long. The only fresh tortillas I’d had before were from one of my favorite restaurants, Costa Vida, where they’re thick, chewy, and irresistible. Making them at home was easier than I expected. The rolling takes a bit of time, so I won’t make them every day, but when I have the time I’ll gladly prepare these again. This recipe yields twelve 7-inch tortillas—perfect for tacos, burritos, or simply enjoying warm with butter. Try it and tell me what you think!
Homemade Flour Tortillas
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Ingredients
- 2 ¾ cup (330 g) all-purpose flour, (stir, spoon & level)
- 5 Tbsp shortening
- ¾ tsp salt
- ⅔-¾ cup (159-177 ml) very warm tap water
Instructions
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In a food processor or a powerful blender, combine the flour, shortening, and salt. Pulse until the shortening is finely incorporated and no visible chunks remain.
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With the processor running, slowly add the very warm water until the dough comes together in a ball and no dry flour remains. You will likely use the full ¾ cup.
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Turn the dough onto a lightly floured surface and knead gently until smooth, about 2 minutes.
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Divide the dough into 12 equal pieces, shape each into a ball, cover, and let rest for 30 minutes to relax the gluten.
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Lightly dust your work surface and rolling pin. Roll each ball as thinly as possible into a circle. Keep finished tortillas covered or lightly overlapped to retain moisture.
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Preheat a griddle to about 400°F or heat a heavy skillet until very hot. Cook each tortilla about 30–45 seconds per side, until browned in spots and it puffs. Flip when bubbles form. Avoid overcooking so they stay soft and pliable.
Notes
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