The First Bite That Changed Everything
The smell of warm flour and butter hit me as my abuela handed me a fresh tortilla. It was soft, slightly chewy, and perfect for scooping up beans. Ever wondered how you could turn five simple ingredients into something this magical? That first bite made me swear off store-bought tortillas forever. Now, I want you to taste that love in your own kitchen. What’s your earliest food memory that still makes your mouth water?My Messy First Attempt (And Why It Mattered)
My first tortillas looked more like abstract art than circles. I added too much water, and the dough stuck to everything. But that mishap taught me patience—and the joy of trying again. Home cooking isn’t about perfection; it’s about showing up and savoring the process. Now, I laugh when my tortillas aren’t round. They still taste amazing. Have you ever had a kitchen fail that turned into a win?Why These Tortillas Stand Out
– The butter gives them a rich, slightly crisp edge when cooked just right. – Hot water makes the dough pliable, so they stay soft even after cooling. Which flavor combo surprises you most—butter, lard, or coconut oil? I’ve tried all three, and each brings its own magic. Share your pick below!A Pocket of History
Tortillas date back thousands of years to Mesoamerica, where corn was king. Wheat flour versions came later, thanks to Spanish settlers. *Did you know the word “tortilla” means “little cake” in Spanish?* Today, they’re a global staple, but homemade ones keep tradition alive. What’s your favorite way to enjoy them—tacos, quesadillas, or just warm with butter?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 3 cups (360g) | |
| Fine sea salt | 1 1/2 teaspoons (9g) | |
| Baking powder | 1 teaspoon (4g) | |
| Hot water | 1 cup (240ml) | |
| Butter (or lard, olive oil, coconut oil) | 1/3 cup (75g) | room temperature, cut into small pieces |
How to Make Soft, Fluffy Tortillas at Home
Step 1 Mix flour, salt, and baking powder in a bowl. Stir in butter until crumbly. Slowly add hot water until dough forms. Knead briefly for a smooth finish. (Hard-learned tip: Too much water makes sticky dough—add it slowly!)
Step 2 Let dough rest under a towel for 10 minutes. This relaxes the gluten for easier rolling. Divide into 12 equal balls for medium tortillas. Keep them covered to prevent drying.
Step 3 Roll each ball paper-thin on a floured surface. Use even pressure for round shapes. A tortilla press saves time if you have one. What’s your trick for perfect circles? Share below!
Step 4 Cook in a hot, dry skillet for 30-60 seconds per side. Look for golden spots and bubbles before flipping. Stack cooked tortillas under a towel to stay soft.
Cook Time: 15 minutes Total Time: 35 minutes Yield: 12 tortillas Category: Breads, Basics
3 Fun Twists on Classic Tortillas
Herb & Garlic Mix 1 tsp dried oregano and minced garlic into the dough. Perfect for wraps or dipping.
Whole Wheat Swap half the flour for whole wheat. Adds nutty flavor and extra fiber.
Cinnamon Sugar Roll cooked tortillas in cinnamon-sugar mix. Serve warm with fruit for dessert. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Homemade Tortillas
Pair with grilled chicken, black beans, and salsa for tacos. Add avocado slices and lime wedges for freshness. Serve warm with honey butter as a snack. Or cut into strips and bake for chips. Drink pairings: Iced hibiscus tea (non-alcoholic) or a light Mexican lager. Which would you choose tonight?
Storing and Reheating Your Tortillas
Fresh tortillas taste best right off the skillet. But leftovers? No problem. Let them cool fully, then stack with parchment paper between each. Store in the fridge for 3 days or freeze for 3 months. *Fun fact*: Freezing prevents them from drying out. Reheat in a dry skillet or microwave wrapped in a damp towel. Batch-cooking tip: Double the recipe and freeze half for busy nights. Why this matters: Fresh tortillas beat store-bought any day. Who else loves meal prep shortcuts?Fix Common Tortilla Troubles
Your Tortilla Questions Answered
Q: Can I make these gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum for stretch.
Q: How far ahead can I prep the dough?
A: Roll balls and refrigerate for up to 24 hours. Let sit at room temp 30 minutes before rolling.
Q: What’s the best butter swap?
A: Lard gives classic flavor, but olive oil works for dairy-free. Coconut oil adds a hint of sweetness.
Q: Can I halve the recipe?
A: Yes! Use 1/6 cup butter (about 2 tbsp + 2 tsp) and 1/2 cup water.
Q: Why are my tortillas tough?
A: Over-kneading or too-thick rolling. Aim for paper-thin and knead just until smooth.
Wrap Up with Love
Nothing beats the smell of warm tortillas filling your kitchen. Share your creations with me! Tag @SpoonSway on Pinterest—I’d love to see your stacks. Why this matters: Cooking from scratch connects us. Happy cooking! —Sarah Cooper.
Easy Homemade Flour Tortillas with 5 Ingredients
Description
Make soft and delicious homemade flour tortillas with just 5 simple ingredients. Perfect for tacos, wraps, and more!
Ingredients
Instructions
- Make the Dough: Add flour, salt and baking powder to a bowl and stir to combine. Stir in butter. Slowly mix in hot water, a little at a time, mixing until a dough forms.
- Rest: Remove dough to a lightly floured counter top and knead for just 1-2 minutes until smooth. Cover with a kitchen towel and rest for 10 minutes.
- Divide the dough into 12 equal pieces, for medium-size (8’’) tortillas, or 10 for larger (10’’) tortillas. Roll each into a ball. (At this point the dough can sit at room temp for up to 2 hours).
- Roll into circle: Lightly flour your counter and dough and use a rolling pin (or tortilla press) to roll the dough into a paper-thin circle.
- Cook: Heat a skillet over medium-high. Add tortilla to hot, dry skillet and cook for 30-60 seconds; flip when bubbles form. Cook again for just 30 seconds or so, then remove to a plate (or tortilla warmer) and cover with a dry kitchen towel while you cook the remaining tortillas.
Notes
- Store leftover tortillas in an airtight container or ziplock bag for up to 3 days. Reheat on a dry skillet or microwave wrapped in a damp paper towel.
Tortillas, Flour, Homemade, Bread, Mexican
