These Homemade soft Flour Tortillas will make your fiesta even more fantastic!

Homemade Flour Tortillas by The BakerMama

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!

Homemade Flour Tortillas by The BakerMama

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…

Homemade Flour Tortillas by The BakerMama

How to Make Homemade Flour Tortillas

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.

Homemade Flour Tortillas by The BakerMama

More Delicious Foods with Mexican Flair

Make taco night or any night great with an awesome build-your-own Mexican-inspired board. From tacos to burrito bowls to even a make-your-own margarita board, there’s so much inspiration you can get from this round-up of festive and delicious boards for your next family night or fiesta!

Homemade Flour Tortillas by The BakerMama

If you make these homemade flour tortillas, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Flour Tortillas by The BakerMama

Flour Tortillas

  • Author: Maegan - The BakerMama
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 15 1x
  • Category: Sides

Description

Homemade soft Flour Tortillas that will make your fiesta even more fantastic!


Ingredients

Scale
  • 3 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup vegetable or canola oil
  • 1 cup warm milk or water

Instructions

  1. 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.
  2. Divide dough into 15 balls and place on parchment paper. Cover with a damp towel and let rest for 15 minutes.
  3. 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.
  4. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Comments

    1. 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!

  1. 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!

    1. Hi Miriam! I’ve never tried freezing this dough recipe because it’s so quick to make, but I think it’s certainly worth a try. I would recommend going ahead and dividing the dough into balls first and then freezing them. When you’re ready to make the tortillas, let the frozen balls of dough defrost completely at room temperature, covered in a towel, before proceeding with the recipe. Hope this helps and that they turn out just as great! Enjoy!

Leave a Reply

Your email address will not be published.

Recipe rating