Homemade Flour Tortillas (4 Ingredients)
Soft, pliable, and incredibly easy to make, these 4-ingredient homemade tortillas put store-bought versions to shame. Using only flour, salt, oil, and warm water, you can whip up a batch of fresh wraps in under 30 minutes. Perfect for tacos, burritos, or simply enjoyed warm with a bit of butter! Yields: 8-10 tortillas | Prep time: 15 min | Cook time: 10 min
Ingredients
- 3 cups All-purpose flour
- 1 tsp Salt
- 1/3 cup Vegetable oil or lard/melted butter
- 1 cup Warm water
Instructions
- Mix Dry: In a large bowl, whisk together the flour and salt.
- Add Fats: Pour in the oil and warm water. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface. Knead for about 2–3 minutes until the dough is smooth and elastic.
- Rest: Divide the dough into 8–10 equal balls. Cover them with a clean kitchen towel and let them rest for at least 15 minutes (this relaxes the gluten so they don't shrink back when rolled).
- Roll: On a lightly floured surface, roll each ball into a thin circle (about 6–8 inches). You want them thin enough to almost see through.
- Cook: Heat a cast-iron skillet or non-stick pan over medium-high heat. Place a tortilla in the dry pan. Cook for 45–60 seconds until bubbles form and brown spots appear on the bottom. Flip and cook for another 30 seconds.
- Steam: Keep cooked tortillas wrapped in a clean towel or a tortilla warmer to keep them soft.
Notes
Pro-Tips for Success
The Rest is Key: If the dough keeps shrinking back while you roll it, let it rest for another 10 minutes. Heat Control: If your tortillas are crunchy like crackers, your heat is too low and they are drying out. If they are burning before bubbling, your heat is too high.
The Rest is Key: If the dough keeps shrinking back while you roll it, let it rest for another 10 minutes. Heat Control: If your tortillas are crunchy like crackers, your heat is too low and they are drying out. If they are burning before bubbling, your heat is too high.