Homemade Flour Tortillas Recipe
Homemade Flour Tortillas Recipe is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 1 hr 15 min | Cook: 16 min | Total: 1 hr 46 min
Cost: $1.32 total, $0.33 per serving
Ingredients
- 3.5 cups All-Purpose Flour (420 g, sifted)
- 1.5 teaspoons Baking Powder
- 2 teaspoons Salt
- 0.5 cup Unsalted Butter (113 g, melted; can substitute with lard for authentic flavor)
- 1.25 cups Hot Water (Approximately 300 ml, use a kettle or microwave to heat)
Instructions
Combine dry ingredients
In a large mixing bowl, whisk together 3½ cups (420 g) all‑purpose flour, 1½ tsp baking powder, and 2 tsp salt until evenly distributed.
Time: PT5M
Incorporate melted butter
Pour ½ cup (113 g) melted butter or lard into the dry mixture and stir with a fork until the butter breaks into small crumbs.
Time: PT5M
Add hot water and form dough
Gradually add about 1¼ cups (≈300 ml) hot water while mixing with the fork. Stop adding water once the dough comes together as a shaggy, tacky mass that does not stick to your fingers.
Time: PT5M
Knead the dough
Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth, elastic, and springy when pressed.
Time: PT10M
Divide and rest
Divide the dough into 16 equal pieces (four quarters, then each quarter into four). Shape each piece into a smooth ball, place them on the countertop, cover with a damp kitchen towel, and let rest for 30 minutes (or up to 2 hours) to relax the gluten.
Time: PT30M
Preheat skillet
Place a cast‑iron skillet over medium heat and allow it to warm for about 2‑3 minutes.
Time: PT3M
Temperature: medium heat
Roll or press tortillas
On a lightly floured surface, roll each dough ball with a rolling pin (or use a tortilla press with a cut‑off plastic bag) into a thin circle about 10 inches in diameter. Aim for paper‑thin centers with a slightly thicker edge.
Time: PT15M
Cook tortillas
Transfer a rolled tortilla onto the hot skillet. Cook for 30‑45 seconds until bubbles form and the bottom is lightly golden, then flip and cook the other side for another 30‑45 seconds. Remove and place on a plate; keep warm under a towel.
Time: PT16M
Temperature: medium heat
Serve or store
Serve the tortillas warm. To store, let them cool completely, then stack with parchment paper and place in an airtight container.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: vegetarian, contains gluten, contains dairy
Allergens: wheat, dairy, pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (use slightly more water), Bread Flour
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Salt: Kosher Salt
- Instead of Unsalted Butter: Lard, Vegetable Shortening
- Instead of Hot Water: Warm milk (adds richness), Warm broth (for savory twist)
Equipment Needed
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Kitchen Scale
- Bench Scraper or Knife
- Rolling Pin
- Cast Iron Skillet
- Spatula
- Damp Kitchen Towel
- Plastic Bag (for tortilla press) (optional)
Critical Steps — Do Not Skip
- Mix dry ingredients thoroughly
- Add water gradually to achieve proper dough consistency
- Knead until smooth and elastic
- Rest the dough for at least 30 minutes
- Roll or press to paper‑thin circles
- Cook each side just until golden bubbles appear
Chef Tips from the Video
- Using melted butter (or lard) gives a richer flavor and softer texture than oil.
- Cover the dough balls with a damp towel during resting to prevent surface drying.
- A cast‑iron skillet provides even heat and beautiful brown spots.
- If you have a tortilla press, place a cut‑off plastic bag inside to prevent sticking.
Troubleshooting
Dough is too dry and crumbly.
Add hot water one tablespoon at a time until the dough comes together.
Dough is overly sticky and sticks to hands.
Lightly flour the work surface and your hands; add a little more flour if needed.
Tortillas tear when rolling.
Ensure the dough has rested enough; a rested dough relaxes gluten and becomes more pliable.
Tortillas are hard or chewy after cooking.
Cook on medium heat only 30‑45 seconds per side; overcooking dries them out.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Separate with parchment paper and freeze for up to 2 months; reheat directly in a skillet.
Room temperature: Not recommended beyond a few hours; keep covered if serving immediately.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated, covered.
- Cooked tortillas freeze well; stack with parchment and freeze.
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 quesadillas, especially in border regions, and are now a beloved everyday food across Mexico and the United States.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, flour tortillas are often larger, thinner, and brushed with lard for extra richness. In Tex‑Mex cooking, they are used for burritos and fajitas. Some regions add a pinch of sugar or use a blend of wheat and masa harina for a slightly sweeter flavor.
How is a homemade flour tortilla traditionally served in Mexican households?
Freshly cooked tortillas are typically stacked on a plate, covered with a clean kitchen towel to stay warm, and served alongside beans, salsa, guacamole, or used to wrap meats and vegetables for tacos and burritos.
What occasions or celebrations are flour tortillas commonly associated with in Mexican culture?
Flour tortillas appear at everyday meals, but they are especially popular during family gatherings, taco nights, and celebrations like birthdays where homemade tacos or quesadillas are served.
What makes John Canel's homemade flour tortillas special compared to store‑bought versions?
John’s recipe adds melted butter or lard for richness, uses a short resting period to develop gluten, and relies on a simple hand‑kneading technique that yields a softer, more pliable tortilla than most mass‑produced brands.
What are the most common mistakes to avoid when making homemade flour tortillas?
Common errors include adding too much water (making the dough sticky), not letting the dough rest (resulting in tough tortillas), rolling the dough too thick, and cooking on too high heat which burns the surface before the interior cooks through.
Why does this recipe use melted butter instead of oil or shortening?
Melted butter (or lard) provides a richer flavor and contributes to the soft, slightly flaky texture that mimics traditional Mexican tortillas, whereas oil can make the dough less tender.
Can I make the tortillas ahead of time and how should I store them?
Yes, you can refrigerate the dough for up to 24 hours or freeze the cooked tortillas. Store refrigerated tortillas in an airtight container with parchment between layers for up to 5 days; frozen tortillas keep for about 2 months.
What texture and appearance should I look for when the tortillas are done cooking?
A finished tortilla will have light golden spots, small bubbles on the surface, and a slightly puffed appearance. It should be flexible, not crispy, and should peel easily from the skillet.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Canel, specializes in quick, easy, and versatile home‑cooked recipes that span breakfast, lunch, dinner, and dessert, often featuring time‑saving hacks and variations for everyday meals.
How does the YouTube channel Preppy Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
Preppy Kitchen focuses on streamlined, beginner‑friendly techniques—like using a rolling pin instead of a press—and emphasizes pantry‑friendly ingredients, while still honoring authentic flavors such as butter‑rich flour tortillas.
Last updated: August 30, 2026
