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–+ servings

Homemade Flour Tortillas

These homemade flour tortillas are soft, tender, and easy to roll without cracking. Made with simple pantry ingredients, hot water, and melted butter, they cook up light and pliable and stay flexible for burritos, tacos, quesadillas, and wraps. Includes a spinach tortilla variation and tips for every size from street tacos to burrito-size.
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Course: Appetizer, Bread, Side
Cuisine: Latin American, Mexican
Keyword: burrito size tortillas, butter flour tortillas, easy flour tortillas, flexible tortillas, flour tortilla recipe, flour tortillas from scratch, homemade burrito tortillas, homemade flour tortillas, homemade wraps, large flour tortillas, soft flour tortillas, spinach flour tortillas, taco tortillas, tortilla dough recipe, wrap tortillas
Servings: 5

Ingredients

  • 400 g all purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 100 g melted unsalted butter
  • 240 g hot water for spinach option: 3 cups fresh spinach blended with 240 g water, strained to yield 240 g liquid

Instructions

  • Mix dry ingredients: Whisk together flour, salt, and baking powder in a large bowl.
  • Add wet ingredients: Add hot water and melted butter and mix until a rough shaggy dough forms.
  • Knead: Knead on a lightly floured surface until smooth and supple, 6-8 minutes by hand or 2-3 minutes in a stand mixer on low. Do not over-knead.
  • Rest: Cover and rest for 30 minutes.
  • Portion: Divide into portions based on size — 150 g for burrito-size. Roll into smooth balls and keep covered.
  • Roll: On a lightly floured surface roll each ball from the center outward, rotating 45 degrees after each pass, until about 14 inches in diameter. Flour lightly as needed.
  • Cook: Cook on a hot comal or skillet over medium-high heat until bubbles form and light brown spots appear. Flip and cook until puffed. Do not overcook.
  • Stack and cover: Stack immediately and cover with a clean kitchen towel to keep soft and pliable.