Homemade Tortillas
Homemade Tortillas is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by More Nick on YouTube.
Prep: 40 min | Cook: 10 min | Total: 1 hr
Cost: $0.53 total, $0.13 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1.25 teaspoons Salt (fine table salt)
- 0.25 teaspoons Baking Powder
- 0.25 cup Vegetable Oil (neutral oil, such as canola or soybean)
- 0.66 cup Warm Water (about 110°F / 43°C, not boiling)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together 2 cups all‑purpose flour, 1¼ teaspoons salt, and ¼ teaspoon baking powder until evenly distributed.
Time: PT2M
Add Wet Ingredients and Form Dough
Create a well in the center, pour in ¼ cup vegetable oil and gradually add 2/3 cup warm water while stirring with a spoon until a sticky dough forms.
Time: PT3M
Knead and Rest the Dough
Turn the dough onto a lightly floured surface and knead for about 1 minute until smooth. Shape into a ball, place back in the bowl, cover with a damp towel, and let rest for 30 minutes.
Time: PT30M
Divide and Shape Balls
After resting, divide the dough into 8 equal pieces and roll each piece into a smooth ball.
Time: PT5M
Roll Tortillas Thin
On a floured surface, use a rolling pin to flatten each ball into a circle as thin as possible (about 6‑8 inches in diameter).
Time: PT5M
Preheat Dry Pan
Heat a dry skillet over medium‑high heat until hot but not smoking.
Time: PT2M
Temperature: medium‑high
Cook Tortillas
Place one rolled tortilla onto the hot skillet. When bubbles appear (about 10‑15 seconds), flip and cook the other side for another 10‑15 seconds until lightly browned.
Time: PT8M
Temperature: medium‑high
Keep Warm
Transfer cooked tortillas to a plate and cover with a kitchen towel to retain heat. Repeat with remaining tortillas.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan (if using vegetable oil)
Allergens: Wheat, Soy (if vegetable oil contains soy)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Baking Powder: Baking Soda + Cream of Tartar (1/8 tsp each)
- Instead of Vegetable Oil: Lard, Melted Butter, Olive Oil (light)
- Instead of Warm Water: Milk (for richer flavor)
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Dry Skillet or Cast Iron Griddle
- Spatula
- Kitchen Towel or Clean Cloth
- Plate
Critical Steps — Do Not Skip
- Resting the dough for 30 minutes
- Rolling the dough as thin as possible
- Cooking on a properly heated dry pan
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution.
- Cover the dough balls with a damp cloth instead of plastic to avoid condensation.
- For extra flavor, add a pinch of cumin or garlic powder to the dough.
Troubleshooting
Dough is too dry and crumbly.
Add water one tablespoon at a time until the dough comes together.
Dough is overly sticky and sticks to the rolling pin.
Sprinkle a little extra flour on the work surface and on the dough while rolling.
Tortillas tear or crack while cooking.
Make sure the dough rested, roll evenly, and keep the pan hot but not burning.
Tortillas are hard and not pliable.
Do not overcook; remove from pan as soon as bubbles form and the surface is lightly browned.
Storage
Refrigerator: Store in an airtight container or zip‑lock bag for up to 4 days.
Freezer: Separate with parchment paper, freeze in a zip‑lock bag for up to 2 months. Reheat directly in a skillet.
Room temperature: Best eaten same day; keep covered for up to 4 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
- Cook all tortillas, let them cool, then freeze in a single layer before bagging.
Frequently Asked Questions
What is the cultural significance and history of homemade flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more readily available than corn. They became a staple for dishes like burritos, fajitas, and tacos, representing the blend of indigenous and Spanish culinary influences.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, tortillas are larger, thinner, and often made with a touch of lard for richness. In some regions they are slightly thicker and used for dishes like quesadillas or as a base for tostadas.
How are homemade flour tortillas traditionally served in Mexico?
They are served warm, either as a vessel for fillings such as carne asada, beans, and cheese, or simply brushed with butter and enjoyed with salsa. Fresh tortillas are often kept in a cloth-lined basket to stay soft.
On what occasions are homemade flour tortillas traditionally made in Mexican culture?
Families often make fresh tortillas for celebrations, weekend meals, or when preparing large gatherings like fiestas, because the aroma of cooking tortillas signals a home‑cooked feast.
What authentic ingredients are used in traditional Mexican flour tortillas versus common substitutes?
Traditional recipes use wheat flour, lard or vegetable oil, salt, and a leavening agent like baking powder. Substitutes include butter, olive oil, or whole‑wheat flour, though they slightly alter texture and flavor.
What other Mexican dishes pair well with homemade flour tortillas?
Homemade flour tortillas pair perfectly with carne asada, grilled chicken, chorizo, refried beans, guacamole, and salsas. They also work well for breakfast burritos and quesadillas.
What makes homemade flour tortillas special compared to store‑bought versions?
Freshly made tortillas are softer, more flavorful, and have a pleasant chew that store‑bought versions often lack due to preservatives and longer shelf life.
What are the most common mistakes to avoid when making homemade flour tortillas?
Common errors include not letting the dough rest, rolling the dough too thick, using a pan that is not hot enough, and overcooking which makes the tortillas tough.
Why does this homemade tortilla recipe use baking powder instead of yeast?
Baking powder provides a quick leavening action that creates light bubbles without the long fermentation time required for yeast, keeping the recipe fast and simple.
Can I make these homemade flour tortillas ahead of time and how should I store them?
Yes, you can make the dough ahead and refrigerate for up to 24 hours, or freeze cooked tortillas in a zip‑lock bag. Reheat on a hot skillet before serving.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on straightforward, home‑cooked recipes with an emphasis on quick, flavorful dishes that require minimal equipment and ingredients.
How does the YouTube channel More Nick's approach to Mexican cooking differ from other cooking channels?
More Nick emphasizes simplicity and speed, often using pantry staples and avoiding complex techniques, whereas many other channels may delve into traditional methods or elaborate presentations.
Last updated: August 30, 2026
