Flour Tortillas / how to make /perfect Step by Step
FLOUR TORTILLAS / how to make /PERFECT Step by Step ❤ is a medium Mexican recipe that serves 4. 150 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 1 hr 2 min | Cook: 25 min | Total: 1 hr 37 min
Cost: $0.75 total, $0.19 per serving
Ingredients
- 3 cups All-Purpose Flour (loosened, sifted)
- 0.5 teaspoon Baking Powder (leavening agent)
- 1.75 teaspoons Salt (fine sea salt)
- 3 tablespoons Shortening (vegetable shortening, solid)
- 1.06 cups Water (hot, just above warm (about 110°F/43°C))
- 2 tablespoons All-Purpose Flour (for dusting) (light dusting to prevent sticking)
- 2 tablespoons Butter (optional, for serving)
Instructions
Combine Dry Ingredients
Loosen the flour, then measure 3 cups into the mixing bowl. Add ½ teaspoon baking powder and 1¾ teaspoons salt. Mix thoroughly so the leavening and salt are evenly distributed.
Time: PT5M
Cut in Shortening
Add 3 tablespoons solid shortening to the dry mixture. Using clean hands, rub the shortening into the flour until the mixture resembles fine crumbs.
Time: PT5M
Add Water and Form Dough
Gradually pour about 1 cup of hot water (110°F/43°C) into the bowl, a little at a time, mixing with a spoon or hand until a shaggy dough forms. If the dough feels dry, add up to 1 tablespoon more water.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured countertop and knead for about 5 minutes until smooth and elastic.
Time: PT5M
Rest the Dough
Place the dough back in the bowl, cover with a slightly damp kitchen towel, and let it rest for 30 minutes at room temperature.
Time: PT30M
Temperature: room temperature
Divide and Shape Balls
After resting, tear the dough into 12‑14 equal pieces (about the size of a golf ball). Roll each piece into a smooth ball and lightly dust with flour.
Time: PT10M
Preheat Griddle
Place the cast‑iron griddle on the stove and heat over medium‑high until hot (about 5 minutes).
Time: PT5M
Temperature: medium‑high
Roll Tortillas
On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle (about 6‑8 inches). Roll from the center outward, turning the dough a few times for even thickness.
Time: PT12M
Cook Tortillas
Place a rolled tortilla on the hot griddle. Cook until bubbles form (30‑45 seconds), then flip and cook the other side for another 30‑45 seconds. Press down any large bubbles with a spatula.
Time: PT25M
Temperature: medium‑high
Cool and Store
Let the tortillas cool completely, then place them in a Ziploc bag. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Gluten
Allergens: Wheat, Soy (in some shortenings)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Cream of Tartar (mix with baking soda)
- Instead of Salt: Kosher Salt (use 1.5 tsp)
- Instead of Shortening: Unsalted Butter, Lard
- Instead of Water: Milk (will add richness)
- Instead of All-Purpose Flour (for dusting): Cornstarch
- Instead of Butter: Margarine, Olive Oil drizzle
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Cast Iron Griddle
- Kitchen Towel
- Spatula (optional)
- Ziploc Bag (optional)
- Stove
Critical Steps — Do Not Skip
- Combine Dry Ingredients
- Cut in Shortening
- Add Water and Form Dough
- Knead the Dough
- Rest the Dough
- Cook Tortillas
Chef Tips from the Video
- Use water that is just above warm (110°F/43°C) – hot enough to help gluten but not scalding.
- Cover the dough with a damp towel, not a dry one, to keep it moist during the rest.
- Press bubbles gently with a spatula; they indicate steam cooking the interior.
- If you prefer larger tortillas, shape the balls slightly bigger and expect 10‑12 per batch.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time until the dough comes together; it should feel slightly tacky.
Tortillas are hard or crackly after cooking.
Ensure the dough rested for the full 30 minutes and was kneaded enough to develop gluten. Also, avoid over‑cooking on the griddle.
Tortillas stick to the rolling surface.
Dust the surface and the dough lightly with flour; use a silicone mat if available.
Storage
Refrigerator: Place cooled tortillas in a sealed Ziploc bag; keep for up to 5 days.
Freezer: Separate tortillas with parchment paper, bag, and freeze for up to 2 months. Reheat directly on a hot griddle.
Room temperature: Can sit at room temperature for up to 2 hours after cooking; keep covered.
Make-Ahead Tips
- The dough can rest up to 2 hours; longer rest yields even softer tortillas.
- Cooked tortillas freeze well; reheat on a hot griddle for best texture.
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 abundant than corn. They became a staple for tacos, burritos, and quesadillas, reflecting the region's agricultural heritage and Spanish influence.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, tortillas are often larger, thinner, and made with lard for extra flavor. In Tex‑Mex cooking, they may be slightly thicker and used for burritos or fajitas. Some families add a pinch of sugar for a softer bite.
How is flour tortilla traditionally served in Mexican households?
Freshly cooked tortillas are kept warm under a cloth and served alongside beans, salsas, and meats. They are torn by hand, not cut, and used to scoop food, emphasizing their soft, pliable texture.
During which celebrations or occasions are flour tortillas commonly prepared in Mexican culture?
Flour tortillas are a daily staple but are also prepared in larger batches for family gatherings, holidays like Día de los Muertos, and weekend barbecues where tacos and fajitas are served.
What authentic ingredients are essential for traditional Mexican flour tortillas versus acceptable substitutes?
Traditional recipes use all‑purpose flour, lard or shortening, baking powder, and salt. Substitutes include butter for richer flavor or vegetable oil for a lighter texture, though the texture may change slightly.
What other Mexican dishes pair well with these soft homemade flour tortillas?
These tortillas pair perfectly with carne asada, grilled chicken, refried beans, chorizo, and fresh guacamole. They also work well for breakfast burritos or as a base for quesadillas.
What are the most common mistakes to avoid when making flour tortillas at home?
Common errors include using cold water, skipping the resting period, over‑kneading, and cooking the tortilla too long, which makes it hard. Also, compacted flour leads to inaccurate measurements.
Why does this flour tortilla recipe use shortening instead of butter or lard?
Shortening has a higher melting point than butter, which creates a tender crumb without adding water. It also produces a neutral flavor, letting the tortilla’s texture shine, while still being vegan‑friendly.
Can I make these flour tortillas ahead of time and how should I store them?
Yes. After cooking, let them cool, then stack and store in a sealed Ziploc bag in the refrigerator for up to 5 days. Reheat on a hot griddle or microwave before serving.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, beginner‑friendly cooking tutorials that break down classic recipes into simple, repeatable steps, often focusing on comfort foods and family‑style dishes.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step emphasizes technique fundamentals—like proper dough resting and gentle kneading—rather than just the final product. She also provides detailed troubleshooting and cultural context, which many fast‑paced channels omit.
Last updated: September 6, 2026
