Easy Homemade Flour Tortillas (Better Than HEB)
Alright, Texans, don’t hate me, but these easy homemade flour tortillas from scratch might just be as good as (if not better than) the ones you buy at HEB. Plus, you’ll know exactly how they’re made and what ingredients are used.
Don’t believe me? Try it out. 😉
But just in case we haven’t’ met yet…hey there, I’m Sid, and I’m on a mission to simplify our food, home, and motherhood.
Here at SM, I share simple scratch recipes, take you along for the ride of renovating our 1950s fixer-upper, and I’m learning how to stop over-complicating motherhood and sharing what I’m learning.
Anyway, I’ve recently embarked on a journey to make more of my family’s food from scratch, and it has been such a rewarding way to serve them, show my love, and ensure that they’re eating real food.
After all, as the primary dinner maker and caretaker of my kiddos and home, I am the gatekeeper. It’s my responsibility to ensure that my family gets the best of the best.
That’s why I’ve been making food from scratch.
One of my favorite creations so far is these easy homemade flour tortillas.
Honestly, they are so good.
Here’s how to make these easy homemade flour tortillas:
Mix the dough.
In a stand mixer or large bowl, mix the dry ingredients together. Then add your softened butter and hot water.
If you’re using a stand mixer, mix with the dough hook until the dough forms a smooth ball.
If you’re mixing by hand, stir until the dough comes together, then knead the dough until it’s smooth. Form it into a ball.
Let the dough rest for about 10 minutes.
Make yourself a cup of tea, pour a glass of wine, or handle those dishes in the sink.
Divide the dough into 12 pieces & roll it out.
I like to use a bench scraper like this one, but you can just use a knife or pizza cutter.
Then roll out the dough (or use a tortilla press if you have one!) until they resemble tortillas.
Next, add some oil to a pan and fry them up-and voila! Easy homemade flour tortillas made from scratch!
I promise, once you make these, you’ll never want to buy tortillas again.
We love them for everything from quick quesadillas for lunch (we love making pizza ones!), to tacos, burritos, enchiladas, or anything else you’d use a tortilla for.
Tools I used to make this recipe:
Easy Homemade Flour Tortillas (Better Than HEB)
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 5 tbsp butter
- 1 cup water
- olive oil or avocado oil for cooking
Instructions
- In a mixing bowl, blend together the flour, baking powder, and salt. Incorporate the butter, then gradually add the hot water, stirring until the mixture forms a rough dough. You can also do this in a stand mixer with the dough hook attachment.
- If you're not using a stand mixer: transfer the dough to a surface dusted with flour. Knead by hand for 1-2 minutes until the dough becomes smooth and forms a ball. If you're using a stand mixer: knead with hook for 1-2 minutes on medium speed or until the dough becomes smooth and forms a ball. Cover it with a damp towel and allow it to sit for 10 minutes.
- Divide the dough into 12 pieces, shaping each into a ball. Flatten each ball into a tortilla shape with a rolling pin or a tortilla press. I like to aim for about 8 inches in diameter.
- Warm a skillet over medium-high heat with some oil. Place the tortilla in the skillet and cook it for 30-60 seconds or until bubbles form. Flip it over and cook until it looks like a tortilla-slightly golden.
- Enjoy the tortillas fresh or store them for later use. Keep them in an airtight container for up to 3 days.
Notes
- To make them vegan/dairy free you can substitute coconut oil.
- Storage: Tortillas can be kept in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.
Love this post? Check out one of our other family favorites: Quick Pickled Onions.
