DIY Flour Tortillas

I am little disappointed in myself for keeping this recipe from you all for so long! I didn't do it on purpose, I swear! You're probably thinking, homemade tortillas? Why bother? But let me tell you, these are ah-mazing. They will knock your socks off. I could eat these plain they are so good. The flavor is like boom! So unlike the store bought tortillas. Whatever you use as a filling will be enhanced big time by these tortillas. They are an awesome vessel for quesadillas, or for a salad wrap. And, whatever you have leftover, you can stick in a ziplock baggie and freeze! Win win! Go and make these today and I promise you, there will be no regrets.

DIY Flour Tortillas

Yield: 12 (8 inch) tortillas

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 heaping teaspoon salt

  • 5 Tablespoons shortening (or unsalted butter, softened)

  • 3/4-1 cup water


Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.

Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.

Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.

Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.

Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.

Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff.) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Source: Annie's Eats