Homemade Flour Tortillas

Homemade Flour Tortillas are DELICIOUS. Like, really good. They are light and airy, but still pliable and very "wrappable". I am almost certain that wrappable is not a word, but were going with it, because these are also known as wraps... so... moving on.

This recipe is a little bit time consuming (but who doesn’t have a little extra time on their hands right now, right!?) but it is also super easy, so let’s just get right into it. 

Side note- I know yeast is impossible to find right now, but you are in luck, NO YEAST is required for this bread recipe!

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Homemade Flour Tortillas

This recipe is a “dump it all in a bowl and go” kind. Mixing the dough is probably the easiest thing you will do all week. 

So, in a large mixing bowl combine 4 cups of flour, boiling water, vegetable oil, sugar, and salt. 

Using a sturdy wooden spoon stir until the dough is shaggy and roughly combined.

Now, lightly flour your hand and knead the dough in the bowl for 2-3 minutes until it is fully combined and resembles a dough ball.

Using a sharp knife, cut the dough into 12 equal sized portions. Roll these portions into balls and place them back into the bowl.

Generously flour your work surface and working with one dough ball at a time, roll out the dough balls to 12" in diameter. 

The tortillas will be super thin and almost see through after they are rolled out, this is what you want!

Use the extra flour as needed during this process. Do not stack the tortillas before they are cooked. The amount of moisture in the dough will cause them to stick together. 

I recommend working in batches, so start by rolling out 6 tortillas, cooking them, and then rolling out and cooking the remaining 6.

To cook the tortillas

In a 12" or larger, cast iron pan or fry pan, drizzle the pan with a little bit of vegetable oil. 

Over medium heat, heat the pan until it is thoroughly heated.

Place one of the rolled tortillas into the hot pan and cook for 2-3 minutes. I have found that it is easiest to use tongs to flip the tortillas, but do whatever works best for you. Flip the tortilla and cook for an additional 2-3 minutes until they are lightly browned. 

If you are noticing burnt patches on your tortillas, your pan is too hot.

Line a plate with a clean tea towel and immediately after the tortilla is done cooking, wrap it in the tea towel. As you continue to cook the tortillas, stack them under the towel, but make sure to keep them covered. Repeat this process until all of the tortillas are cooked.

The tea towel wrapped around the hot tortillas helps them retain their moisture and warmth for serving.

Serve the tortillas immediately or let them cool in the tea towel until barely warm. Then transfer them directly into an airtight zip top bag to store.

Storage 

Tortillas can be stored in a zip top bag at room temperature for up to 3 days.

If preferred, you can warm the tortillas. Wrap the desired amount of tortillas in a clean tea towel and microwave at 20 second increments until warmed.

Don’t Miss these recipes that you can use all of those tortillas in!

• Chipotle Pineapple Chicken Tacos
• Blackened Shrimp Taco Bowls
• Baked Chicken and Cheese Chimichangas
• Antojitos 
• Spicy Black Bean Chicken Enchiladas
• Fully Loaded Breakfast Burritos 

And of course, the reason this recipe was developed, for Crunchwrap Supremes!!

We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!

If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.

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Homemade Flour Tortillas

Yield: 12- 12" Tortillas

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Homemade Flour Tortillas are so fresh, versatile, and delicious! They are easy to prepare and worth every second of the effort that goes into making them.

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Ingredients

• 4 cups All Purpose Flour + 1 cup Flour (for rolling out the tortillas)
• 2 cups Water, boiling
• ¼ cup Vegetable Oil + ~¼ cup (for cooking the tortillas)
• 1 Tablespoon Granulated Sugar
• ½ teaspoon Salt

Instructions

1. In a large mixing bowl combine 4 cups of flour, boiling water, vegetable oil, sugar, and salt. Using a sturdy wooden spoon stir until the dough is shaggy and roughly combined.
2. Use your hands to knead the dough in the bowl for 2-3 minutes until it is fully combined and resembles a dough ball.
3. Using a sharp knife, cut the dough into 12 equal sized portions. Roll these portions into balls and place back into the bowl.
4. Working with one dough ball at a time, roll out the dough balls to 12" in diameter. The tortillas will be super thin and almost see through after they are rolled out. Use the extra flour as needed during this process. Do not stack the tortillas before they are cooked as the amount of moisture in the dough will cause them to stick together. For this step I recommend you work in batches, start by rolling out 6 tortillas, cooking them, and then rolling out and cooking the remaining 6.
5. In a 12" or larger, cast iron pan or fry pan, drizzle the pan with a little bit of vegetable oil. Over medium heat, heat the pan until thoroughly heated.
6. Place one of the rolled tortillas into the hot pan. Cook for 2-3 minutes per side until lightly browned, but not burnt.
7. Immediately place the cooked tortilla on a plate with a tea towel, tightly wrapped on the top and bottom.
8. Repeat steps 6-7 until all of the tortillas are cooked. Stack the cooked tortillas on the tea towel lined plate.
9. Serve immediately or let the tortillas cool until barely warm and place them into an airtight zip top bag.

Notes

• Tortillas can be stored in a zip top bag at room temperature for up to 3 days.
• If preferred, you can warm the tortillas by wrapping the desired amount in a clean tea towel and microwaving at 20 second increments until heated to desired temperature.

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