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Splash of Taste – Vegetarian Recipes

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Home / Vegetarian

Flour Tortilla Recipe

Published February 8, 2023 | Updated February 10, 2023 | By Mandy & Jane

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Get ready to whip up some tortilla magic in your kitchen! This flour tortilla recipe is the secret ingredient to turning any meal into a fiesta. Perfectly soft, warm, and with just the right amount of fluff, these babies are the perfect blend of fluffy and delicious. Trust us, once you try this recipe, you’ll forever say goodbye to store-bought tortillas!

Someone placing a cooked tortilla on a tortilla stack.

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Our homemade flour tortilla recipe can be used for SO many different dishes; tacos, burritos, quesadillas, fajitas, and wraps.

It can also be used as a base for an incredible tortilla pizza or as a soft taco shell.

Why you’ll love homemade tortillas

  • Fresher and tastier than any store-bought tortilla you could buy.
  • Perfect for lunches, snacks, and Taco Tuesdays never tasted better!
  • One bite of a homemade flour tortilla, and you’ll be sold; they are that good!
  • Double up, cooked tortillas will keep for up to 10 days.
  • Al the ingredients are 100% vegetarian and vegan.

Ingredients you’ll need

To make tortillas, you’ll need all the ingredients shown in the photograph below.

Ingredients needed; warm water, all-purpose flour, vegetable shortening, and salt.

Fluffy, warm, and oh-so satisfying, these homemade flour tortillas are a must-try for any Mexican food lover.

How to make flour tortillas with step-by-step instructions

It’s easy to make our flour tortillas recipe if you follow our simple instructions..

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Add all-purpose flour and salt to a large bowl and whisk to combine.

Add the vegetable shortening and incorporate until it’s a coarse mixture.

Vegetable shortening and flour in a mixing bowl.
Add flour and salt to a bowl, whisk to combine, and then incorporate vegetable shortening.
Dough forming in a mixing bowl.
Mix until the dough starts to t take shape.

In small amounts, add the hot water (you may not need it all) and mix into the flour mixture and mix it together using your hands until it’s coarse.

Knead until the dough is smooth, elastic, and not sticky.

Return it to the bowl, cover it with a damp kitchen towel, and let the dough rest for 30 – 45 minutes.

Divide the tortilla dough into approximately 16 pieces on a lightly floured surface. Take one dough ball and leave the rest covered with a damp cloth.

A dough bowl in a mixing bowl.
Knead the dough until it’s not sticky and return it to the bowl to rest.
Tortilla dough divided into portions.
Once rested, divide into equal portions.

Press down on the dough ball with the palm of your hand and then use a rolling pin to roll from the center forward, but not to the edges, and then backward; rotate the dough and repeat until you have a disc shape of around 10 inches. Repeat until all the tortillas have been rolled.

Over medium heat, preheat a cast iron skillet so it’s already hot, and add a tortilla to it.

Rolling a flour tortilla with a rolling pin.
Roll the tortillas.
Flour tortilla cooking in a skillet.
Cook until browned and bubbly on each side.

When the tortilla starts to bubble and brown spots appear, approximately 25 – 30 seconds, flip the tortilla, and the bubbles will appear again, so flip it, and then it will puff out; when it does, remove it from the heat and wrap in a kitchen towel to keep them warm.

Repeat the process with the remaining tortillas.

Serve your soft flour tortillas immediately or store them to use later.

Enjoy your homemade tortillas!

A stack of home made tortillas.

Recipe notes and expert tips

  • Lard
    Unlike other recipes, we use vegetable shortening instead of lard which isn’t vegetarian-friendly.
  • Baking powder
    We don’t use baking powder in our own tortillas, you could add it, but we don’t feel it necessary.
  • Weigh the dough
    Using kitchen scales to weigh the dough will allow you to divide dough into perfect portion sizes.
  • Cook later
    You can roll the tortillas and cook them up to 3 days later. We recommend placing parchment paper between them, wrapping them tightly in plastic wrap, and storing them in the fridge.

What to serve tortillas with

Use flour tortillas as tacos, burritos, fajitas, quesadillas, enchiladas, and wraps.

You can use them as a base for dishes like pizza or serve as a side with dips or spreads. You can fill them with beans, cheese, vegetables, salsa, and sour cream.

Air fryer tortilla pizza just made and ready to eat.

They make a great base for pizza or serve as a side with dips or spreads. We love to eat them as a snack, just lightly.

Storing and Reheating Homemade Flour Tortillas

You can store homemade flour tortillas in a plastic bag, plastic wrap, or airtight container and leave them at room temperature for up to 5 days. Storing them in the fridge will last up to 10 days.

To reheat tortillas, place them in a hot non-stick pan and heat for 30 seconds on each side.

After cooking, you can also use a tortilla warmer to keep your tortillas soft and warm.

Do I need a tortilla press to make these?

No, you don’t.

Flour tortillas are best rolled out; corn tortillas are better suited to a tortilla press.

Delicious homemade tortillas on a plate.

More easy recipes for you to try at home

Why not try these recipes if you’ve enjoyed making flour tortillas?

  • Vegetarian Birria Tacos
  • Salsa Roja
  • Salsa Taquera
  • Pico de Gallo
  • Flatbread recipe
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Vegetarian birria tacos (quesabirria)

Homemade salsa Roja in a bowl.

Easy salsa Roja recipe

A bowl of homemade salsa taquera with an Arbol chili on top.

Spicy salsa taquera

Mexican street corn straight out of the air fryer.

Air fryer Mexican corn (elote)

Close up of half a bowl of pico de gallo with lime wedges and tortilla chips by the side.

Pico de gallo recipe

Chipotle aioli in a bowl.

Chipotle aioli sauce

Freshly cooked Margherita flatbread pizza.

Easy Flatbread Pizza Recipe

Someone placing a cooked tortilla on a tortilla stack.
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Flour Tortilla Recipe

Get ready to up your taco game with the ultimate secret weapon: fresh, hot, and fluffy homemade flour tortillas! Say goodbye to store-bought tortillas and hello to soft, warm, and irresistibly delicious homemade ones. With just a few simple ingredients, you'll be whipping up a stack of these babies in no time. So, let's ditch the usual and get ready for a fiesta in your kitchen with this oh-so-delicious recipe! Viva la tortilla!
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 15 mins
Servings16 servings
Calories142
Course: Lunch, Main course, Pizza
Cuisine: American
Author: Mandy Applegate | Splash of Taste
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Ingredients

  • 3 cups White flour
  • 1 tsp Salt
  • ½ cup Vegetable shortening
  • 2 cups Hot water
US Customary – Metric

Instructions

For the tortilla

  • Add flour and salt to a very large mixing bowl and whisk to combine. Add the shortening and incorporate until it's a coarse mixture. In small amounts, add the hot water (you may not need it all) and mix into the flour mixture and mix it together using your hands until it's coarse. Knead until the dough is smooth, elastic, and not sticky. Return the dough to the bowl and cover it with a damp kitchen towel for 30 – 45 minutes.
    3 cups White flour, 1 tsp Salt, ½ cup Vegetable shortening, 2 cups Hot water
  • Lightly flour your work surface and divide it into approximately 16 pieces. Take one dough ball and leave the rest covered with a damp cloth.
  • Press down on the dough ball with the palm of your hand and then use a rolling pin to roll from the center forward, but not to the edges, and then backward, rotate the dough and repeat until you have a disc shape of around 10 inches. Repeat until all the tortillas have been rolled.
  • Preheat a cast iron skillet so it's already hot and add a tortilla to it, when the tortilla starts to bubble and brown spots appear, approximately 25 – 30 seconds, flip the tortilla, the bubbles will appear again, so flip it, and then it will puff out, when it does, remove it from the heat and wrap in a kitchen towel while you repeat the process with the remaining tortillas.

Notes

  • Lard
     Unlike other recipes, we use vegetable shortening instead of lard which isn’t vegetarian-friendly.
  • Baking powder
     We don’t use baking powder in our own tortillas, you could add it, but we don’t feel it necessary.
  • Weigh the dough
     Using kitchen scales to weigh the dough will allow you to divide dough into perfect portion sizes.
  • Cook later
     You can roll the tortillas and cook them up to 3 days later. We recommend placing parchment paper between them, wrapping them tightly in plastic wrap, and storing them in the fridge.

Nutrition

Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 150mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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