Homemade Tortillas
HOMEMADE TORTILLAS 🫓 is a easy Mexican recipe that serves 8. 120 calories per serving. Recipe by Fitgreenmind on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 5 min
Cost: $0.86 total, $0.11 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 0.75 cup Warm Water (around 110°F (43°C))
- 4 tablespoons Vegetable Oil (any neutral oil)
Instructions
Combine dry ingredients
In a mixing bowl whisk together the sifted flour, baking powder, and salt until evenly distributed.
Time: PT5M
Add wet ingredients and form dough
Create a well in the center, pour in the warm water and vegetable oil, then stir with a spoon until a shaggy dough forms.
Time: PT5M
Rest the dough briefly
Cover the bowl with a clean towel and let the dough rest for about 5 minutes to relax the gluten.
Time: PT5M
Divide and shape dough balls
Turn the dough onto a lightly floured surface, divide into 8 equal pieces, roll each piece into a smooth ball, and place on a plate. Cover again and let rest for 15 minutes.
Time: PT20M
Preheat the skillet
Place a skillet over medium‑high heat and let it become hot (about 2 minutes).
Time: PT2M
Temperature: Medium-high
Roll out tortillas
On a lightly floured surface, roll each ball into a thin circle about 6‑8 inches in diameter.
Time: PT8M
Cook each tortilla
Place a rolled tortilla in the hot skillet. Cook for ~30 seconds until bubbles form, then flip and cook another 30 seconds until light brown spots appear. Transfer to a plate and cover with a kitchen towel.
Time: PT8M
Temperature: Medium-high
Serve or store
Serve warm with your favorite fillings. If not using immediately, let cool completely before storing.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 4g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan, Gluten
Allergens: Wheat, Vegetable Oil
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Spelt Flour
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Vegetable Oil: Olive Oil, Canola Oil
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Skillet
- Spatula
- Kitchen Towel
- Plate
Critical Steps — Do Not Skip
- Combine dry ingredients thoroughly.
- Rest the dough after mixing and after shaping balls.
- Roll the dough thin and even.
- Cook until bubbles appear and lightly browned spots form.
Chef Tips from the Video
- Use a piece of parchment paper under the rolling pin for easy cleanup.
- Cover cooked tortillas with a clean kitchen towel to retain moisture.
- For extra flavor, add a pinch of cumin or garlic powder to the dough.
Troubleshooting
Dough is too dry and crumbly.
Add warm water one tablespoon at a time until the dough comes together.
Tortillas tear when rolling.
Let the dough rest an extra 5‑10 minutes to relax the gluten, and roll gently.
Tortillas are hard instead of soft.
Make sure the pan is hot enough; under‑cooking prevents the steam that keeps them soft.
Storage
Refrigerator: Place cooled tortillas in an airtight container or zip‑lock bag for up to 4 days.
Freezer: Separate layers with parchment paper, seal in a freezer bag, and freeze for up to 2 months.
Room temperature: If consumed the same day, keep covered with a towel at room temperature for up to 4 hours.
Make-Ahead Tips
- Prepare the dough up to step 3, cover, and refrigerate for up to 24 hours.
- Cook all tortillas, let them cool, then freeze; reheat directly in a skillet.
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more readily available than corn. They became a staple for tacos, burritos, and fajitas, representing the blend of indigenous and Spanish culinary traditions.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern states like Chihuahua and Sonora, tortillas are larger and slightly thicker, often brushed with lard. In central Mexico, they are thinner and softer, used for tacos and quesadillas.
How are flour tortillas traditionally served in Mexican households?
They are served warm, either plain as a side, wrapped around grilled meats, or used to scoop salsas. Families often keep a basket of fresh tortillas on the table for the whole meal.
What occasions or celebrations feature flour tortillas in Mexican culture?
Flour tortillas appear at everyday meals but are especially common at gatherings like fiestas, barbecues, and street‑food festivals where tacos and burritos are served.
How does the homemade flour tortilla fit into the broader Mexican cuisine tradition?
They provide a versatile, soft base for many Mexican dishes, complementing bold flavors of meats, beans, and salsas while allowing the focus to remain on the fillings.
What are the authentic traditional ingredients for flour tortillas versus acceptable substitutes?
Traditional flour tortillas use wheat flour, lard or oil, baking powder, and salt. Substitutes like vegetable oil (used here) or whole‑wheat flour work well for health‑focused versions.
What other Mexican dishes pair well with homemade flour tortillas?
They pair perfectly with carne asada, grilled chicken, carnitas, refried beans, and fresh guacamole, making them ideal for tacos, burritos, and fajitas.
What makes homemade flour tortillas special compared to store‑bought versions?
Homemade tortillas are fresher, softer, and have a slightly chewy texture that store‑bought packs often lack due to preservatives and longer shelf life.
How has the homemade flour tortilla evolved over time in Mexican cuisine?
While the basic recipe remains unchanged, modern cooks experiment with whole‑grain flours, added herbs, and healthier oils, reflecting contemporary dietary preferences while preserving the classic technique.
What are the most common mistakes to avoid when making homemade flour tortillas?
Common errors include over‑mixing the dough, not letting it rest, rolling it too thick, and cooking on a pan that isn’t hot enough, all of which can result in tough or crumbly tortillas.
Can I make the homemade flour tortillas ahead of time and how should I store them?
Yes. After cooking, let them cool, then stack with parchment paper and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat briefly in a skillet before serving.
What does the YouTube channel Fitgreenmind specialize in?
Fitgreenmind focuses on healthy, fitness‑oriented cooking, offering nutrient‑dense recipes, meal‑prep ideas, and tips for maintaining a balanced lifestyle while enjoying flavorful home‑cooked meals.
Last updated: August 28, 2026
