Homemade Tortillas

Homemade tortillas are a game-changer for any meal. Freshly made, they’re soft, tender, and far superior to store-bought ones. With just a few simple ingredients, you can create the perfect base for tacos, quesadillas, burritos, or wraps. This recipe by Alyssa Rivers delivers tortillas that are flavorful, easy to make, and versatile enough to elevate any dish. Whether you’re an experienced cook or a beginner, these homemade tortillas will impress every time.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons vegetable oil or melted butter
• 2/3 cup warm water

Instructions

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the oil to the flour mixture and use a fork or pastry cutter to mix until crumbly.
3. Gradually pour in the warm water and mix until a dough forms. Add more water if the dough feels too dry.
4. Transfer the dough to a floured surface and knead for a few minutes until smooth.
5. Cover the dough with a dish towel and let it rest for 30 minutes to 2 hours for easier rolling.
6. Divide the dough into 10 equal portions and shape each into a small ball.
7. Roll each ball into a thin 8-inch circle on a floured surface.
8. Stack the rolled-out tortillas with parchment paper between them to prevent sticking.
9. Heat a skillet or cast iron pan over medium-high heat until hot.
10. Place one tortilla in the pan and cook for 30–45 seconds per side until it puffs up and brown spots appear.
11. Remove from the pan and keep warm in a towel or tortilla warmer while you cook the rest.

Serving and Storage Tips

• Serving: Serve the tortillas warm and fresh from the skillet for the best flavor and texture. They pair beautifully with tacos, fajitas, wraps, and quesadillas. You can also use them for breakfast burritos, grilled chicken wraps, or even as a base for mini pizzas.
• Storage: Once cooled, stack the tortillas and wrap them tightly in plastic wrap or aluminum foil. Store them in a zip-top bag to prevent drying out.
• Refrigeration: Keep in the refrigerator for up to 2–3 days. To reheat, wrap the tortillas in a damp paper towel and microwave for 15–20 seconds.
• Freezing: Freeze tortillas with parchment paper between each one in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat before serving.
• Reheating Tip: For a slightly crispy texture, reheat them on a dry skillet for a few seconds per side.

Variations

1. Whole Wheat Tortillas – Replace half or all of the all-purpose flour with whole wheat flour for a nutty, hearty flavor.
2. Spinach Tortillas – Blend 1/2 cup fresh spinach with warm water before mixing for vibrant green tortillas full of nutrients.
3. Cheese Tortillas – Add 1/4 cup shredded cheddar or Parmesan to the dough for cheesy, savory tortillas.
4. Garlic Herb Tortillas – Mix in 1 teaspoon garlic powder and 1 tablespoon Italian seasoning for a flavorful twist.
5. Jalapeño Tortillas – Stir in finely chopped jalapeños for a spicy kick that’s perfect for taco night.
6. Cilantro Lime Tortillas – Add 1 tablespoon finely chopped cilantro and 1 teaspoon lime zest for a zesty, fresh flavor.
7. Beet Tortillas – Use beet juice instead of water for a bright pink color and earthy taste.
8. Chili Tortillas – Mix 1 teaspoon chili powder or smoked paprika into the flour for a warm, smoky flavor.
9. Avocado Oil Tortillas – Substitute vegetable oil with avocado oil for a healthier, rich flavor.
10. Butter Tortillas – Use melted butter instead of oil for a softer, richer tortilla.
11. Flaxseed Tortillas – Add 2 tablespoons ground flaxseed for extra fiber and texture.
12. Coconut Tortillas – Replace vegetable oil with coconut oil for a lightly sweet tropical flavor.
13. Herb and Black Pepper Tortillas – Mix in 1 teaspoon black pepper and 1 tablespoon dried herbs for a savory upgrade.
14. Mini Street Tacos – Divide dough into 16 pieces instead of 10 for smaller, street-style tortillas.
15. Tomato Basil Tortillas – Add 1 tablespoon tomato paste and 1 teaspoon dried basil for color and a Mediterranean twist.

FAQs

1. Why are my tortillas tough? Overcooking or using too little water can make them stiff. Cook just until brown spots form.
2. Can I make the dough ahead of time? Yes, refrigerate it up to 24 hours, covered tightly. Let it come to room temperature before rolling.
3. Can I use bread flour? Yes, but it will yield a slightly chewier texture.
4. Can I use olive oil instead of vegetable oil? Yes, but it will change the flavor slightly.
5. How do I keep tortillas soft? Stack them and wrap in a clean towel as they cook to trap steam.
6. Can I roll them with a pasta maker? Yes, it helps achieve even thinness quickly.
7. Can I bake tortillas instead of cooking on a skillet? Not for this recipe — baking will make them more like flatbread.
8. Can I make gluten-free tortillas with this recipe? Substitute a 1:1 gluten-free flour blend, but texture may vary.
9. How can I make tortillas puff up? Ensure the skillet is hot enough and roll the dough evenly thin.
10. What can I use leftover tortillas for? Turn them into chips, wraps, enchiladas, or use them as a pizza base.

These homemade tortillas are soft, flexible, and incredibly delicious. They pair perfectly with tacos, enchiladas, wraps, and breakfast burritos. Best enjoyed warm, they can also be stored for later use by wrapping tightly in plastic or storing in a zip-top bag. Once you try these fresh, flavorful tortillas, you’ll never go back to store-bought again.

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