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Homemade Flour Tortillas Recipe
Makes20 small tortillas or 10 large tortillas
Prep Time20 min
Total Time40 min
Cook Time20 min
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups warm water
- 4 tablespoons vegetable oil (you can also use olive oil, lard, or vegetable shortening)
- In a large bowl, combine the flour, salt, and baking powder.
- Add the warm water and oil, and mix with either a fork or your hands until a shaggy, fairly wet dough forms.
- Transfer dough to a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with plastic wrap or a clean towel and let it rest for 15 minutes (this will allow the gluten you’ve built up by kneading to settle in).
- Using a chef’s knife, divide the dough into 20 roughly even pieces (or 10 if you want to make large tortillas) and form the pieces into balls. Cover with a damp kitchen towel to prevent them from drying out while you work.
- Lightly re-flour your work surface. Using a rolling pin, roll out the dough balls into disks.
- Heat a cast-iron skillet or comal griddle over medium-high heat. Place a disk of dough on the hot skillet. Flip the tortilla using your fingers or a spatula as soon as you see that the edges are drying and turning opaque (about 30 seconds). When the tortilla starts blistering and rising slightly, flip it again (about 45 seconds). The tortilla should puff up after 10–15 seconds, a sign that all of the water has evaporated out of the dough, at which point it is ready to be removed from the heat.
Keep cooked tortillas warm in a clean kitchen towel or a tortilla warmer as you make your way through the rest. Store in the refrigerator or freeze as needed—just be sure to bring to room temperature before reheating on the stove.
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