homemade tortillas

After 20 years of making what I thought were the best homemade tortillas, this all-butter recipe made me realize that sometimes really good things can get <em>even better</em>.

Soft Homemade Flour Tortillas {Butter Recipe}

all-purpose flour

salt

tsp baking powder

-8 tbsp unsalted butter, softened (*See note)

water

Add the flour, salt and baking powder to the bowl of a standing mixer fitted with the dough hook, and stir to combine.

Add the softened butter and water and mix on medium-low speed until all the ingredients come together into a dough. Let the mixer knead the dough for about 5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom. (See notes)

Dump the dough out onto a work surface and divide it into 20 balls of dough. Cover the balls of dough with plastic wrap and let rest on the counter for 30 minutes to 1 hour.

Heat a large non-stick or seasoned cast iron frying pan over medium-high heat until very hot. If you sprinkle a drop of water into the pan the water should sizzle and &#8220;skip&#8221; across the surface of the pan, evaporating completely in a matter of seconds. (You can also use a griddle, turned to high heat.)

Remove one ball of dough from beneath the plastic wrap and use a rolling pin to roll it into a thick disk, about 6 inches in diameter. Use your fingers to pat and stretch the dough into a thin tortilla. (You may or may not need to sprinkle your work surface with a bit of flour to prevent sticking depending not the work surface itself and how wet the dough is. If the dough is really sticking to your work surface, lightly flour the surface trying to incorporate as little flour as possible into each tortilla.)

Lift the rolled out tortilla and place it in the center of the hot pan. Let the tortilla cook on one side until brown spots begin to form here and there on the surface of the tortilla that&#8217;s touching the pan, about 20 seconds. Use a spatula to flip the tortilla to the other side and cook until a few brown spots appear on the other side, about 10-20 seconds. Use the spatula to remove the tortilla from the pan to cool on a wire rack. Repeat with the remaining balls of dough.

Just made these for dinner tonight. Awesome, quick, easy and so good. Will never buy tortillas again!

Can a tortilla press be used with this recipe?

You are so right that homemade tortillas really are one of those things that are so much better the packaged variety that they are worth the minimal effort it takes to make them from scratch. I'd never seen a recipe that uses butter before so had to give these a try. The butter adds so much flavor! This is my new favorite recipe. 

This one of those recipes that looks so good and I have to make!  Thanks for sharing all the tips to make these! I love tortillas!

I love tortillas, especially homemade, though I've never made them myself. I love how simple your recipe is and they look so scrumptious! This is on my list to make asap!

This is such a beautiful post. I love making everything homemade and your recipe is so good. Thanks a lot.

Homemade tortillas sound like a great way to REALLY enjoy taco night! They look like they would be great for sandwiches too.

I love soft tortillas and homemade is always best!  Loving how easy these are to make and the butter is a fabulous addition :D

I love tortillas! They are so good for lunch! Never tried to make them myself, but it actually doesn't look that hard) Going to try your recipe next week!

I've been making my own tortillas for years, but I'd never even heard of making them with butter. These looked so soft and yummy that I decided to try your recipe and I'm so glad I did! These are the BEST. TORTILLAS. EVER. My new standard recipe. :-)

Homemade tortillas are always the best! It looks so soft, pillowy and absolutely perfect. Thanks for sharing the recipe.

Oh my!! What a dream!! I never dared to make my own tortillas but you just inspired me!!

When I was in grad school, there was a grocery near my house that sold tortillas that were handmade locally.  I practically lived on them.  Ever since I moved away 10 years ago I have been trying to find or make something similar and have never come close.  These are them!!  I almost started jumping up and down with excitement when I took the first taste.  Thank you!

Before this recipe, I couldn't have imagine making my own homemade Flour Tortillas. But, you made it sound so easy that I decided to give it a try. OMG! They are sooooo good I can't even believe it. And, so much easier to make than I ever would have thought. We are going to be eating these at every meal. LOL.

I have never made tortillas before and will never buy them again unless I'm in a pinch. These are that good. 
I found that the tortillas shrink by about 1/4 - 1/3 as soon as they hit the pan. Is this typical or is it a function of gluten in the flour? I also wonder if they are too dry and more moisture would help.
I like the comment about pushing down with the spatula as they get a moist ring in the center.

I made these for the first time 2 weeks ago and they came out great. No adjustments needed from the recipe too! It does take time to prep, roll into balls and then wait for the dough balls to bind with the flour for elasticity. (I like leaving them on the counter vs placing them in the refrigerator for 1 hour. I've tried both ways now). I did not have a tortillas press since I was away from my kitchen-so I used a rolling pin which worked fine. I have a cloth type tortilla warmer(2 sided round with an opening to place the tortillas inside) and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff nor dried out. You can even use it in the microwave oven to rewarm the next day.
 We got 22 tortillas from the recipe and the 4 of us ate them all. So much better than store bought flour tortillas. Well worth the wait! I'm making them again for Super Bowl Sunday! Go 49'ers!

I waited until I made these a few times before commenting. They are so easy to make and taste sooo good. My husband is from Texas and is used to fresh tortillas that we can't get where we live now. I'm so happy to make these for him. He loves them and so do my hips lol😊

It worked great! We ended up pulling them out of the freezer and just leaving them in the refrigerator, since we were going through them so fast, though. Haha the rolled out option with parchment paper in between is a great idea, too. That way you’re just doing all your prep all at once, instead of having to roll them out each time you want a few. Thanks for the great recipe!

The tortillas were delicious!  Far, far better than store bought, and on par with the best tortillas I’ve ever eaten in Mexican restaurants where they cook their own.  As others have said, now that I’ve tried your recipe, I doubt I will buy tortillas again.  My only comment is that they took a bit longer to cook them than your recipe suggested.  Even though I had the gas turned up to high under my cast iron skillet, it took about two minutes per tortilla.  They were still fluffy and tasty.  They bubbled nicely, and ended up with the right amount of brown spots.  I suppose every burner is different.  I thought this information might be useful to others.

Thank you for sharing this super simple and delicious recipe! &lt;3

Delicious!  I followed your recipe to the T and they came out great!  You say the balls should flatten out to 6" which is very helpful but perhaps mention how big they should be in the first place.  Otherwise, awesome recipe!  Thank you!!

I made these tonight with pork carnitas and they were a hit! Great recipe.

I made this recipe for the first time ever and it was a huge hit! Mine dried out a bit on the edges even being under the plastic wrap so I wet my fingers with water while I rolled them out each time and it worked great! Never buying store tortillas again!

These tortillas are AMAZING!!!! Thank you so so much!

Followed your recipe &amp; my tortillas were delicious.   The texture was what I was looking for.   Made June 6, 2020

Ohhhh Rebecca,  

Andy and I are eating them as fast as I make them!  

You know, after years of eating your wonderfully delicious homemade cooking, I get intimidated to try. I should know by now that your recipes and instructions are easy to follow. I always feel so accomplished and satisfied when I make something from this website.  Hugs and peace.

These were awesome.  I've made flour tortillas before, but the grocery store near me (HEB in Texas) has some amazing butter tortillas that are just so much better than anything I've ever made.  I was so glad to find a butter tortilla recipe and try it out.  After reading some of the other comments, I decided to use a full stick of butter, and I ended up using about 1.5 cups of water total.  I didn't think they shrunk at all when cooking; they just needed a few extra seconds per side.   Thanks for the recipe!

Hi Rebecca, I just want to thank you for the best tortilla recipe. Been making them for over a year now, everyone loves it including my 2 year old toddler.

Love, from Vietnam.

These Vegan Sweet Potato Tortillas only require two ingredients and are very easy to make. They are very soft and flexible and are perfect for wraps, tacos and burritos.

Vegan Sweet Potato Tortillas | 2 Ingredients, Oil-Free

150 g sweet potato, mashed (3/4 cup)

g all-purpose flour (1 cup)

To a mixing bowl, add the mashed sweet...

To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.

Separate the dough ball into 5 equal parts....

Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.

Place the tortillas in a hot pan over...

Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.

https://mediavine-res.cloudinary.com/video/upload/dqm7sczoqpt2novc4p4t.mp4

Easy and soft Vegan Sweet Potato Tortillas with only 2 ingredients! They are ready in 15 minutes and are great for tacos, burritos, quesadillas, enchiladas and more! Vegan, oil-free and healthy tortilla recipe.

Vegan Sweet Potato Tortillas

These Keto-friendly, low carb and gluten-free tortillas are sturdy enough to hold up to whatever you fill them with, and they're ready in under 30 minutes. Bring on Taco Tuesday!

Best-Ever Keto Tortillas

almond flour

c. coconut flour

xanthan gum

baking powder

kosher salt

lime juice

egg,

First time making keto tortillas. They were wonderful! My first one was too wet so I added a little flour and it was great after that! A year on Keto and I finally found something good. I usually hate the texture of the bread and crackers, but this was actually good.

I’ve made these a few times now.  They are easy and delicious!  I mix the ingredients by hand and have not had an issue with the dough coming together.  I do add about 1T of milk and the dough is a bit more pliable.  I press them out by hand with a folded over piece of plastic wrap and get them super thin.  Delicious and my kids ate them and never questioned if they were “mom’s fake bread”.

Just made these and they were yummy! Thank you for sharing!

By looking beautiful, delicious, and easy to make, it can be a snack. Thanks for the great introduction

I haven't made these yet but I was thrilled to find the ingredients are simple.  However, I do not like coconut flour. Could I just use almond flour instead? Has anyone tried it that way?

We were missing our tacos. Super happy with this recipe. It was perfect size for street tacos. Cant wait to make some carnitas for them.

Epic fail. Wouldn’t come off parchment paper and smelled funny.  And it was all new products.

I made this today and it was fantastic! Now I want a tortilla presser. I used a large cup to make my perfect tortillas. My husband thought I bought them at the store.

These are perfect! I have a press which makes it easy and quick.

I grew up with homemade tortillas, And the first time I tried this recipe there was something not right about it. It had a very, very bland flavor,  and the mouth feel really bothered me. They were too gummy. I made them again today, using only half the xanthan gum,  and only the egg white instead of the whole egg. I also rolled them much thinner.   It is a huge improvement.  They are still a little bland, but I’m not sure why because regular tortillas don’t have more ingredients...  maybe it’s the addition of fat into the recipe. I actually have always just used olive oil to keep regular tortillas vegetarian,  although a lot of people use lard. Maybe as I  play with this recipe I can try a little oil but I’m not sure if it will work.  They are still flexible even though they are very thin.  I do think this is a good base recipe, and they really don’t take long to make. I will definitely make them again with my modifications.

https://streaming.hearstdigitalstudios.com/bcdbb9e9-cfa1-46ae-b8b8-b42eb8129a72/video_rover_16x9_1080p_hd_1544995986_15449.mp4

These easy tacos are just the right amount of spicy. Perfect for your next taco tuesday!

These Crock-Pot Chicken Tacos Are A Weeknight Staple

Learn how to make corn tortillas from scratch that taste soft, tender, and authentically delicious. After this, you&#039;ll never want to buy them from the store again.

How to Make Corn Tortillas

(240 grams) masa harina (0.25)

salt (0.01)

Add the masa harina and salt to a mixing bowl and combine. Then, add in 330g (approx. 1 ½ cups) of warm water to start with and mix together using your hands.

Begin kneading the dough to form a ball that&#039;s sticky enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).

If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

Dough

Next, start breaking off pieces of the dough to form small balls (about 40g each). Roll each piece of dough in between your palms until smooth. You should get about 14-16 tortillas out of this recipe.

Rolling

If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the tortilla).

Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down gently to form tortillas about 5 inches in diameter.

Tortilla press

If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or flat plate, then begin flattening it out with a rolling pin until quite thin (again, about 5 inches in diameter).

If you don't have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

Other techniques

Preheat a seasoned cast-iron skillet for 9-10 minutes starting on low and working your way up to just over medium or medium-high. If you are using a regular frying pan, preheat it with no oil as you normally would.

Then, carefully add a tortilla in and cook on the first side for 40-50 seconds. Flip and cook for another 30-60 seconds, or until brown spots are forming (for us, 40 seconds on the first side and 50 on the second seem to be just right in our cast-iron, but it will depend on the pan you use).

Remove your tortilla from the heat and wrap it in a tea towel to keep warm while you cook the rest.

When they are all fried, serve your corn tortillas warm with your favorite meals. Enjoy!

To cook

Grandma's homemade flour tortilla recipe! This delicious Mexican recipe has been passed down through four generations in our family. Although you can use lard to make these tortillas, Grandma preferred using Crisco shortening. There's something very special about a freshly made tortilla hot off the comal smothered with melted butter. Mmmm...so darn good. This recipe's a keeper!

Grandma Mercie's Flour Tortilla Recipe

Crisco shortening, cut into small pieces (or fresh lard)

Add the flour, baking powder and salt to the bowl of a stand mixer. Mix well. Add in the shortening and mix until blended. Slowly pour in the water. Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl. The dough should be very smooth and velvety. If needed, add a bit more flour or water to achieve this desired texture.

Transfer the dough to a well-floured board. With clean hands, knead the dough for 5 minutes. Cover the dough with a clean kitchen towel and allow it to relax for 20-30 minutes. Do not skip these important steps!

Tear the dough into 18-20 small pieces. Roll each piece between your hands to form a ball just slightly larger than a golf ball. Place the balls of dough on a cookie sheet and cover them with a clean (just very slightly damp) kitchen towel so they don&#8217;t dry out.

Preheat your black cast-iron comal (or griddle or skillet) over medium-low heat. Depending on your stovetop (gas or electric) and the type of griddle you&#8217;re using, you may need to raise the heat to medium.

With a wooden rolling pin, roll out your flour tortillas into circles that are approximately 8 inches in diameter. If you prefer thinner tortillas, roll them out into 10-inch circles.

Place the first flour tortilla on the comal or griddle. Slowly count to 20. Flip the tortilla over and start counting to 20 again. Each tortilla should be cooked after being flipped 4-5 times, counting to 20 between each flip. As the tortillas cook they will slightly rise and some may look extra puffy before deflating. Your tortillas will have small brown patches when cooked, but should be soft and tender.

As the first flour tortilla comes straight off the comal, enjoy it with a delicious pat of melted butter! Ahhh&#8230;there&#8217;s nothing better than the taste of Grandma&#8217;s fresh homemade flour tortillas!

tender and filling! way better than store bought. glad i went this route, thank you. Was my first time making flour tortillas. family loved it

Thank you so much for this recipe.     We were having fajitas for 6 people and this recipe made more than enough tortillas and they were large.  This will be my go to recipe from now on.   I even had left overs!!!  Everyone loved the tortillas!!  Thank you so much!  Husband keeps raving about them.

Made these last week and they were amazing!!! I used butter and halved the recipe and they were perfect! I’m making them again tonight since we can’t just run out to the store to get tortillas these days!

I made this recipe and my tortillas still had an aftertaste of the lard :/ did I do something wrong?

Where did you get the wooden tortilla press?? I'd love to have one of those!!!

You&#x27;ll love these soft, flavorful homemade tortillas! This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which are great for enchiladas.

Homemade Tortillas

all-purpose flour (more

masa harina

olive oil

sea salt

+ 2 tablespoons very warm water

In a large bowl, combine the all-purpose flour and masa harina and whisk until combined. And the oil and use a spatula to mix until completely incorporated.

Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. The dough will be clumpy. Mix in the remaining water.

Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.

Divide the dough into 8 or 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap, and let rest for 30 minutes.

Heat a cast-iron skillet to medium heat.

Place a piece of parchment paper on each side of a tortilla press and place a dough ball in the center of the bottom circle. Close the top and press down hard to flatten. Alternatively, you can use a rolling pin to roll it out between 2 pieces of parchment paper.

Place the tortilla onto the dry hot skillet for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Don&#x27;t overcook the tortilla or it will become crisp and less pliable.

Remove and wrap in a kitchen towel to keep warm. Repeat with remaining dough. The skillet will get hotter as you work, so adjust your heat and timing, if necessary.

These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!

All Purpose flour

Tablespoons vegetable oil or melted butter

In a large bowl whisk together the flour, salt, and baking powder.

Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.

Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.

Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.

Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.

These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.

https://content.jwplatform.com/videos/lDNgYjNk.mp4

Make your own easy tortillas right at home!

Easy to make sourdough tortillas with only five basic ingredients: sourdough starter, water, flour, salt, and oil.

Sourdough Tortillas

sourdough starter

filtered water

olive oil, extra virgin

all-purpose

Add the sourdough starter, water, oil, salt, and...

Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook. 

Knead for 2-3 minutes in a mixer, or...

Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic. 

Place the dough in a greased bowl, cover...

Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)

The next day, divide the dough into 12...

The next day, divide the dough into 12 equal parts. 

On a lightly floured work surface, roll each...

On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart. 

Cook them in a preheated cast iron skillet...

Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient. 

https://www.youtube.com/watch?v=al98Y9PHbqI

Learn how to make sourdough tortillas with five basic ingredients, sourdough starter, flour, water, oil and salt. They are perfect for a quick summer wrap.

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After sharing "What We Eat in a Week" videos with healthy meal ideas for breakfast and dinner, I had sooo many requests for healthy lunch ideas.

Truth is, since we are all together as a family for lunch I usually just make more of the same. Its usually something along the lines of meat and veggies, eggs, salmon, avocados and sauerkraut.

Last week was a craaazy week, with the magazine crew here for four out of the five days. I had to send my husband and kids out a lot, and had to think of something to send them on the go.

It made me think of the sourdough tortillas I used to make all the time. After making a couple batches, I wondered why I ever forgot about them. They are so easy and so convenient!

We had cilantro chicken wraps with purple cabbage and honey mustard for lunch today, and I just got some more dough going tonight.

I already have a bunch of leftover chicken in the fridge, so tomorrow's lunch is going to be as simple as rolling out a couple tortillas and packing them with meat, veggies and herbs.

Sourdough tortillas may be vying for the top spot in my favorite sourdough creations. Right next to English muffins...or pancakes, maybe pizza crusts. Ok, I really love all things sourdough, but these tortillas are going to be a staple in lunches this summer.  Quick. Easy. Not hot.

Who wants hot meals on a 90 degree summer day?!

These can be made with any wheat flour, white, whole grain, or even white whole grain. I use hard white wheat berries that I grind fresh in my Nutrimill grain mill.

Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process.

Many people who are very sensitive to gluten have told me that they can actually tolerate it when it is fermented for 24 hours or more!

Isn't that amazing?!

It makes sense why so many people can't have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that are body is prepared to handle.

If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking Also, its better to use ancient einkorn wheat, which hasn't been hybridized.

Sourdough Tortillas Ingredients
3 cups flour (I use freshly ground hard white wheat)
1 cup sourdough starter
3/4 cup water
1/4 cup extra virgin olive oil
1.5 teaspoons salt

Sourdough Tortillas Process
 1. Add the sourdough starter, water, oil salt and flour to a mixer with a dough hook. 

2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic. 

3. Place the dough in a greased bowl, cover with a tea towel and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)

4. The next day, divide the dough into 12 equal parts...
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How to Make Sourdough Tortillas | Fermented Foods at Home

Learn how to make flour tortillas with just 5 ingredients in 30 minutes. These soft and fresh homemade tortillas make all the difference in recipes for tacos, quesadillas, burritos, and more.

Homemade Flour Tortilla Recipe

all-purpose flour (plus extra for rolling)

tsp fine sea salt

Tbsp unsalted butter (softened)

hot water (or as needed to form dough)

In a large mixing bowl, whisk together flour, salt, and baking powder

Add softened butter and work it into the flour with your hands until you have a sandy/ fine crumb mixture.

While mixing with your hands, pour hot water into the dough a little at a time (and carefully since it’s hot). Drizzle in some water then mix and drizzle again and add more water if needed to form a sticky dough ball that pulls away from the edges of the bowl, then transfer the dough to a clean countertop. Knead for 5 minutes until soft, elastic, and smooth (The dough will get less sticky as you knead).

Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off balls of dough (about golf-ball size) and roll each into a ball over your counter. Place dough balls on the oiled baking sheet and cover with oiled plastic wrap and rest at room temperature for 20-30 minutes.

Preheat a large 12” non-stick Hexclad non-stick pan (or comal if you have one) over medium heat until it’s super hot (500 ̊F on an infrared thermometer).

Lightly flour a work surface. Place one dough ball over the surface, dust it with flour and lightly flatten it with your fingers. Roll the tortilla once, rotate the dough, roll again, then rotate again. Repeat until the dough is about halfway rolled out, then roll it up and down, rotate, and roll it up and down again. As it gets larger, flip the dough over to prevent the edges from curling and continue rolling. Continue until you have about a super thin 10” diameter round, or until your dough begins to look see-through.

Cook on the hot pan for about 20-30 seconds per side until you get some bubbling on top and blistering/golden browning on the bottom then flip and saute for another 20 seconds. Stack warm tortillas wrapped in a dry kitchen towel. Once the tortillas are cool, transfer them to a zip-top bag to keep them from drying out.

https://www.youtube.com/watch?v=n8vei8M3QjM

Learn how to make the Best Flour Tortillas that are better than storebought in taste and texture and they take about 30 minutes to make. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

 FLOUR TORTILLA INGREDIENTS: 
►3 cups all-purpose flour, plus extra for rolling
►1 1/2 tsp fine sea salt
►1 tsp baking powder
►5 Tbsp unsalted butter, softened
►1 cup hot water, or as needed to form a dough

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/flour-tortillas-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:23 Making tortilla dough
1:19 Making dough balls
2:22 Rolling out the dough
3:02 How to cook tortillas
4:20 Taste test

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How To Make Flour Tortillas - SO SOFT!  😋

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. And you don't need a tortilla press for this recipe if you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour blend and Masa-Sourdough. 

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