Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 6 tablespoons vegetable shortening, cut into pieces
• 3/4 cup plus 1 tablespoon warm water (110 degrees)
• 1 teaspoon vegetable oil

Prepare the Dough

In a large bowl, mix together the flour and salt.

Using your fingers, rub the shortening into the flour mixture until it resembles coarse crumbs.

Gradually add the warm water, stirring until a dough begins to form.

Shape the Balls

Place the dough onto a clean surface and knead briefly until it is smooth and elastic.

Divide the dough into portions of about 2 1/2 tablespoons each, rolling them into 1 1/2-inch balls.

Put the dough balls onto a plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.

Cook the Tortillas

Lightly flour a clean surface and roll each dough ball into an 8-inch round.

Heat a nonstick skillet over medium-low heat with a small amount of vegetable oil until it’s just about to smoke, then wipe it off with paper towels.

Place a tortilla round in the skillet and cook until it begins to bubble, approximately 1 minute.

Flip the tortilla and cook the other side until browned and puffed, about another minute.

Transfer the cooked tortilla to a plate and cover with a dish towel to keep warm.

Repeat the process for the remaining dough rounds.

Make Ahead and Storage

Once the tortillas have cooled, layer them between parchment paper.

Wrap the stack in plastic wrap and refrigerate for up to 3 days.

To reheat, microwave the tortillas on 50% power for 10 to 20 seconds until they are warmed through.

Print Pin

Homemade Flour Tortillas

Easy Homemade Flour Tortillas with a warm, soft texture and a light, slightly buttery flavor complemented by a touch of salt.

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Dough Rest 30 minutes mins

Total Time 47 minutes mins

Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 6 tablespoons vegetable shortening cut into pieces
• ▢ 3/4 cup plus 1 tablespoon warm water 110 degrees
• ▢ 1 teaspoon vegetable oil

Instructions

• Mix flour and salt in a large bowl.
• Rub shortening into flour mixture until it resembles coarse crumbs.
• Gradually add warm water, stirring until dough forms.
• Knead dough briefly until smooth and elastic.
• Divide dough into 1 1/2-inch balls, about 2 1/2 tablespoons each.
• Cover dough balls with plastic wrap and refrigerate for at least 30 mins or up to 3 days.
• Lightly flour a clean surface and roll each ball into an 8-inch round.
• Heat a nonstick skillet over medium-low with a small amount of vegetable oil.
• Cook tortilla until it bubbles, about 1 min.
• Flip and cook the other side until browned and puffed, about 1 min.
• Transfer to a plate and cover with a dish towel to keep warm.
• Repeat for remaining dough rounds.
• Cool tortillas and layer between parchment paper.
• Wrap in plastic wrap and refrigerate for up to 3 days.
• Microwave on 50% power for 10-20 seconds to reheat.