Homemade soft flour tortillas that will make your fiesta even more fantastic!
We just got back from a road trip to New Mexico where we ate lots of tex-mex and New Mexican food along the way! What makes a Mexican meal complete for me is homemade tortillas. If the place doesn’t have a window where you can watch them making homemade tortillas that they’ll bring hot to your table with butter and honey, then it’s not for me! Kidding, but not really! Fresh-made tortillas are the best!
As I was researching and mapping out where we were going to eat along our road trip, I started getting the strongest craving for homemade tortillas. Seeing all these pictures of homemade soft flour tortillas with melting butter and a drizzle of honey had me drooling and dying to make my own! So that’s what I did…
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
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Homemade soft flour tortillas that will make your fiesta even more fantastic!
Ingredients
- 3 cups flour Gold Medal ® all-purpose flour
- 1–1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup vegetable or canola oil
- 1 cup warm milk or water
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the flour, baking powder and salt. Switch to the paddle attachment, and with the mixer on low speed, slowly pour in the oil until a crumbly mixture forms. Then slowly pour in the warm milk or water and let beat on low speed until just combined. Turn the mixer to medium speed and beat until dough is smooth and comes together.
- Divide dough into 15 balls and place on parchment paper. Cover with a damp towel and let rest for 15 minutes.
- Roll each ball of dough into a thin circle about 6-8 inches wide. Place back under the damp towel until ready to cook. Roll out all tortillas before starting to cook them.
- Heat a non-stick skillet over medium-high heat. Place one tortilla at a time on the skillet and let cook until bubbling, about 30 seconds before flipping and letting cook another 30 seconds until golden on both sides. Transfer to a tortilla warmer or warm oven while you cook the remaining tortillas.
This look amazing! Do you think I could use coconut oil instead of veggie? Thanks!
It’s worth a try, but I’m thinking they wouldn’t be as soft and might have a weird taste and/or texture. Let me know if you try it. I’m curious!
Hi, can I make these, cook them, and then put them in the fridge to reheat for later? How long do you think they would last in the fridge if that would work? Thanks so much!
Hi Kate! I would recommend storing them in a sealed bag in the refrigerator for 2-3 weeks. Enjoy!