Making Homemade Flour Tortillas is really fun! The authentic flavor and texture you get when making homemade just can’t be beaten! My friend Mar gave me some amazing tips to up my flour tortilla game. I can’t wait to share them with you! Trying to be healthy? Give these Whole Wheat Tortillas a try!
I love homemade tortillas. The tortillas they make at Cafe Rio have always been my favorite. I don’t live close to one anymore. Like, a whole ocean or two is in the way. So I have to take matters into my own hands. This recipe is the closest thing to a Cafe Rio Tortilla I’ve had! They’re awesome!
Whether it’s for fun or because you’ve run out of tortillas OR because you are craving Cafe Rio something fierce, taking a little extra time to make Homemade Flour Tortillas will take any of your favorite Mexican dishes up a notch! You are going to be so impressed with your new tortilla-making skills!
Stuff your tortillas with these awesome recipes:
- Salsa Chicken Enchiladas
- Best Ever Chicken Chimichangas
- Slow Cooker Chicken Fajitas
- Sheet Pan Smothered Burritos
- Creamy Chicken Green Chili Enchiladas
- Two Simple Tips For Making A Perfect Cheese Quesadilla
How to make Homemade Flour TOrtillas
Tips for making Homemade Flour Tortillas
- Use boiling hot water instead of warm or cool water (This makes all the difference!)
- Use your stand mixer to mix the dough, (hand mixing when adding boiling water is not a good idea.) 😉 Use your paddle attachment, not your dough hook.
- Give dough time to rest, about 30 minutes. You can leave it in a large ball for this or you can break it into the 16 pieces before letting it rest. I prefer to break it into 16 pieces first.
- Don’t be shy rolling them out. You want them as thin as possible. Each dough ball should be able to roll into a 10-inch tortilla.
- Cook on a hot skillet or griddle. Watch for bubbles and check the underside for light browning. Flip and cook the other side until light browning appears there also.
- Put cooked tortilla immediately into a large Ziploc bag or a tortilla warmer. This softens them and keeps them fresh…remember the giant bag of tortillas at Cafe Rio….they know what they are doing!
Frequently asked questions about making Homemade Flour Tortillas
Can I double this recipe?
Yes! This recipe can easily be doubled, and I highly recommend it if you are hoping for leftovers! My family always downs an entire batch at one meal. I guarantee you won’t be able to keep your hands off of them once you try them!
Can I use Whole wheat Flour with this recipe?
I haven’t tried it with this recipe. If you decide to try it, I recommend only using up to half of the flour as wheat flour.
Can I freeze these tortillas?
Yes! This is a perfect way to store any leftover tortillas you may have or to make them ahead of time. After cooking them, I would allow them to cool then put them in an air-tight Ziploc bag. They should last for up to 6 months that way! When you are ready to use them, unthaw them for a few hours in the refrigerator beforehand.
Can I make these ahead of time?
You absolutely can. You can store them in a Ziploc bag in the fridge for up to 10 days. Just put them in the microwave for about 15 seconds each to warm them before serving or you can microwave the Ziploc bag of them for about 45 seconds to warm them up. A third option is wrapping a stack in foil and warming them in the oven at 250 degrees for about 20 minutes.
Can this be made with gluten-free flour?
I haven’t tried using gluten-free flour, but if you have a good blend that works well in bread recipes, it should work for these tortillas as well.
Do these need to be refrigerated?
Homemade tortillas should be refrigerated and will last up to 10 days this way.
How long do these tortillas last?
Depending on how you store the tortillas, they can stay up to 10 days in the refrigerator and up to 6 months if frozen. I can tell you that they never last long at my house! SO good!
- 4 cups all-purpose flour
- 2 tsp salt
- ¾ tsp baking powder
- ½ cup canola or vegetable oil
- 1½ -2 cups boiling water (It usually only takes 1½ cups when I make them, but this will depend on your elevation. Start with 1½ and add more if needed.)
- Combine the flour, salt, and baking powder in your stand mixer, Bosch, or in a medium-sized bowl.
- Add the oil and mix well. (Using a stand mixer or Bosch is the easiest way to make these tortillas, especially because you will be adding boiling hot water. Use the paddle attachment.) If you don't have one you can carefully use a spoon or fork or your hand mixer.
- Once the oil is incorporated, add a cup and a half of boiling water and mix until it comes together like a dough. You don't want it to be sticky, but if it is still looking a little dry you can add a tbsp or two of water at a time until it gets a playdough-like consistency.
- Remove from mixer and divide into 16 even balls. To do this, sprinkle a little flour on a work surface and divide the dough in half, in half again, and again until you have 16 equal pieces.
- You can leave them on the surface and cover them with plastic wrap or you can put them inside a bag that has been lightly sprinkled with flour. Whichever you choose, they need to sit for 30 minutes before rolling them out.
- To cook a tortilla, first, roll it out (on a lightly floured surface) nice and thin. Each dough ball can roll out to the size of a 10-inch tortilla. Once you have it rolled out, place it on a heated griddle or frying pan (ungreased). I like to cook mine on medium-high.
- Tortillas need to cook for approx 1 minute on each side or until bubbles are forming and you can see little spots of browning on the bottom side of the tortilla. (See step-by-step pictures.)
- When the tortilla has been cooked on both sides, remove it from the griddle or frying pan and place it directly into a gallon-sized Ziploc bag or a tortilla warmer, if you have one.
- Serve warm with your favorite burrito toppings or as a side to any of your favorite Mexican dishes.
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