It’s time to ditch the store bought tortillas and make your own! These homemade flour tortillas are soft, tender and flavorful.

Simple Homemade Flour Tortillas

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 3/4 c. all-purpose flour
  • 1 1/2 tsp. coarse kosher sea salt
  • 6 tbsp. shortening, cut into 6 pieces
  • 1 c. hot water (I used the hottest water I could get from my tap, no need to boil)
  • 1/2 tsp. canola or avocado oil
  1. Instructions
  2. In a medium mixing bowl, whisk together the flour and salt. Add the shortening. Using a fork or a pastry blender, cut in the shortening until a coarse mixture forms.
  3. Pour in the hot water and mix with a wooden spoon or dough whisk. Turn dough onto a lightly floured surface and knead until smooth, about 2-3 minutes.
  4. Divide the dough into equal size balls. 16 6-inch tortillas or 12 8-inch tortillas.
  5. Place the balls onto a parchment or wax paper lined plate or baking sheet. Cover with a towel or plastic wrap and refrigerate for 30 minutes.
  6. Using a rolling pin, roll each ball until it’s nice and thin. They will puff as they cook, so make sure they aren’t thick.
  7. Place a medium skillet over medium heat. Add 1/2 teaspoon of canola or avocado oil. Use a paper towel to evenly coat the pan and remove any excess.
  8. Cook the tortillas one at a time. They will need about 1 minute on each side. Flip when they begin to bubble up. They should have small brown spots on the bottom.
  9. Place cooked tortillas into a tortilla warmer, non-stick pot with a lid on, or a large zip lock bag lined with paper towels. This will help them stay soft until used. Store in an air-tight container in the refrigerator for up to 1 week. Reheat on the stovetop or in the microwave.