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Stack of flour tortillas on a brown plate.

Homemade Flour Tortillas (With a tortilla press!)

  • Yield: 10-13 tortillas 1x

Ingredients

Scale
  • 3 and 1/2 cups all-purpose flour
  • 3 Tablespoons cold vegetable shortening or coconut oil
  • 2 teaspoons baking powder
  • 1 and 1/2 cups water (you probably won’t need it all!)

Instructions

  1. In a bowl, combine flour, salt, baking powder, and vegetable shortening. Work through the mixture with your hands, breaking up the shortening until the mixture is incorporated and has a slightly mealy texture.
  2. With the dough hook on your mixer (or by hand, if you prefer) stream in about 1 cup of the water and stir until it has been absorbed by the flour. Then, add water a tablespoon at a time while your mixer kneads the dough (or add a tablespoon of water, then break and knead by hand for a minute to incorporate it) until you have a smooth dough. Dough should be smooth and elastic, but not sticky. I used a little under 1 and 1/4 cups of water when I made these, to achieve the right consistency. If you add too much water and the dough is too sticky, even it out by kneading in another tablespoon of flour.
  3. Roll the dough into balls that fit comfortably in your palm. Using a tortilla press or a rolling pin, roll each ball of dough out into a round tortilla shape.
  4. Heat a large, flat pan (preferably cast iron) over high heat until it is HOT. Cook tortillas for 30-40 seconds on each side until they’ve browned up a little bit. Serve immediately or store them in the fridge and reheat whenever you’re craving a quesadilla.