Best Ever Flour Tortillas are so easy & delicious that once you make these, you’ll never return to store-bought tortillas again.
I always thought that you’d have to slave away for an entire day to make homemade tortillas, but I learned that is not the case with these Best Ever Flour Tortillas.
For years I have wanted to make a flour tortilla recipe. This recipe makes tortillas that are thin, light, and savory. Once you make these authentic flour tortillas, you will hate buying store-bought tortillas.
I love that this recipe uses oil, so this is a tortilla recipe with no lard. I also have a Corn Tortilla recipe and Whole Wheat Tortillas that I’d love to share.
Here are some of my favorite ways to use these Best Ever Flour Tortillas. This Slow Cooker Mexican Shredded Chicken is my family’s most requested recipe. Slow Cooker Chipotle Barbecue Chicken is a summer hit! One Pan Southwestern Pork Tenderloin is easy and full of flavor.
Recently I visited Mexico on a 7-day Mexican Riveria cruise. I had the BEST tacos ever at the last port in Cabo San Lucas. After I finished a morning of swimming with dolphins, I worked up an appetite.
It was an unbelievable experience to partner with Princess Cruises for this post. All opinions expressed are my own.
My friend, Courtney, found a few taco shops, and we decided we needed to try 6 of them. At the first one, we found perfection. I didn’t need to look any further. So instead, we ordered and ate four more tacos from this tiny place, then topped it off with gelato at another location. I still dream about these tacos – seriously amazing!
While these tacos we had were corn tortillas, I love flour! Which do you prefer?
I love that the Ruby Princess gave me truly authentic food and experiences while traveling aboard this luxury ship. It was paradise drinking Mojitos poolside, then riding horseback up to a beautiful waterfall the next day, eating top-chef-created delicacies, swimming with dolphins, and eating the best authentic Mexican food on this planet.
These experiences inspired me. Not only to get out and experience more but to create more authentic food.
While the tacos I had in Mexico were made with corn tortillas, my family doesn’t care for soft corn tortillas; they like crunchy corn tacos. And well, I wouldn’t say I like crunchy tacos.
For the past few years, I have been making homemade flour tortillas. I love making them with a rolling pin or a tortilla press- use whichever you prefer.
Returning from the Ruby Princess cruise, I became even more energized to make the best possible tortillas, leading to the best-ever tacos! I searched and can’t get over how deliciously easy these tortillas are. After trial and error, I stuck with this recipe and have been using it ever since. I seriously can’t find a better one.
So while I am sitting here daydreaming about being on the sandy beaches of Mexico or up in the Sanctuary of the Ruby Princess, I will make these Best Ever Flour Tortillas, hoping that it will make me feel like I’m back there wiggling my toes in the sand or laying poolside with the best ever tacos in hand.
How do you make Best Ever Flour Tortillas?
In a large mixing bowl, combine flour, salt, and baking powder.
Sift together; stir in vegetable oil.
Stir together until it resembles coarse crumbs.
Add warm water to the flour mixture.
Stir until combined.
For taco-sized tortillas, use a cookie dough scooper
For burrito-sized tortillas, use an ice cream scooper
Scoop dough into balls.
Set the balls of dough on a floured surface.
Cover the dough balls with a light dry kitchen towel and let them rest for 20-30 minutes.
Flatten the dough into round flat balls and roll out with a rolling pin.
Heat a large skillet over medium-high heat until the pan is hot.
Then reduce heat to medium.
Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, which tells you it is ready to flip.
Flip the tortilla and cook on the other side for 30-45 seconds or until golden brown.
Repeat with remaining tortillas.
I set my cooked tortillas on a clean kitchen towel, and then once they are all cooked, I wrap them in that towel until I am ready to serve.
If I am not serving until the next day, I store them in a gallon Ziplock bag once they all cool.
Recipes with tortillas
Homemade Taco Seasoning
Crock Pot Chicken Tacos
Best Taco Meat Recipe
Chipotle Lime Shrimp Tacos
Interested in a cruise?
Be sure to check out my other informative posts and explain why you seriously should board one of the Princess Cruises ships.
- 10 Tips On What To Pack For A Cruise, Black Forest Poke Cake
- FOODIE TOUR: RUBY PRINCESS
- Ruby Princess Nojito {Mocktail}
- Cruise Port Excursions: Why They Are A Must & How To Choose What To Do
Don’t forget to pin this recipe for BEST EVER FLOUR TORTILLAS to your favorite Pinterest board for later.
Best Ever Flour Tortillas
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable or canola oil
- 1 cup warm water
Instructions
- In a large mixing bowl combine flour, salt, and baking powder. Sift together, stir in vegetable oil. Stir together until it resembles coarse crumbs.
- Add warm water to the flour mixture. I heat up my water for 1 minute and 11 seconds and this seems to be the perfect temperature. Combine well.
- For tacos sized tortillas, use a cookie dough scooper and scoop dough into balls until dough is completely gone. Set the balls of dough on a floured surface.
- For burrito sized tortillas, use an ice cream scooper and scoop dough into balls until the dough is completely gone. Set the balls of dough on a floured surface.
- Cover the balls of dough with a light dry kitchen towel and let them rest 20-30 minutes.
- Flatten the dough balls into round flat balls and roll out with a rolling pin.
- Heat a large skillet over medium-high heat, until pan is hot. Then reduce heat to medium (a 4 on my stove).
- Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
- Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown. This can take longer if your pan is cooling.
- Repeat with remaining tortillas.
- I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve. If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.
Notes
This are just amazing! I have made them twice now and my two daughters (18 and 12) love making them with me! We made a double batch the other night to make freezer breakfast burritos for daddy’s breakfast. He loves them. Thanks for a recipe that is simple and yummy.
Awe thank you!
Since my Mom passed away we have regretted not having acquired her recipe for tortillas…they were the best. Love my sister, but she has struggled to make the perfect tortilla. When i saw this recipe on FB i thought why not and i sent her the link. Se tripled the recipe and made the BEST tortillas ever!!!! She said she will never use another recipe again. Mom would be proud of her tortillas!!!
You just made my mother’s day. I am sorry to hear about your mom passing. I hope you are making these tomorrow in her memory. Much love. San
Can you use any other kind of oil? Coconut or olive oil?
I haven’t done this Laura but you should be just fine use those oils. I will try coconut oil this coming week as I think it would go well with shrimp tacos – right?! xo
Could you run these thru the pasta machine to save time? I do that with chinese dumplings, which are just flour and water, and rested about the same time as your recipe advises?
Susan – I think that you are genious. And I will be trying that as well.
Sounds tasty. Have you tried wheat flour? Any other options to make this healthier ?
I haven’t done that. But I can not foresee it being an issue. If you use whole wheat flour, I would use a little less, about 1/4 cup less and then add it in 1 tablespoon at a time if the dough is too sticky.
Wonder if this would work with self rising flour?
These look really good. Is it an ice cream scooper or cookie dough scooper? Is there a particular size scoop that is best?
would these work using an electric tortilla maker?
how many carbs?
sorry – I don’t do nutritional value at this time. For now you can use this site:http://www.myfitnesspal.com/recipe/calculator
I’m always looking to try something different for meals. I’ve made them twice already and they are awesome!!! Thanks so much!
How do you make them a perfect round, I failed dismally
LOL! Well that saying practice makes perfect – it took me to make these about a dozen times before I got it down. And I still have some that come out looking like the state of TX. But I am sure they still tasted amazing, right? And that’s what matters. You will get it – trust me.
Am telling you use bisquick flu or salt warm water.its 2 to one salt about 1 teaspoon warm water tell it forms a ball.let sit about 30 minutes.roll them out there light and fluffy.
I had a recipe I found and used before but was not crazy over. I did a quick search back in January and this recipe came up. I tried it and it is now my 100% every time recipe and we do tacos every week! Having a daughter with ADHD I came to discover Feingold (an elimination of artificial crap diet) so even though there are a lot of options it’s soooooo much better to make your own and more fun with little hands helping. I also learned when my kids were still really little and my youngest was picky, if they make it they will likely eat it! We all love this recipe in fact my girls (11&9 yo) wanted to surprise us with breakfast in bed and didn’t know how to make any other dough but this was in their memory so it became strawberry tart cooked in the microwave…(I’ve had worse) We use butter instead of the shortening though and love it! Thanks so much for sharing this!
This makes me so happy! I am glad you enjoy it as much as our family does. I LOVE that your girls used it for a breakfast dish, that is adorable. xo San
Thank you so much for this recipe! I made them tonight. It was my first attempt (ever!!) at homemade tortillas! While the taste was wonderful, the texture seemed off. When we folded them for our tacos, the outside cracked. Please help…what did I do wrong?! I really want to make them again and have soft and fluffy ones like yours! 😉 Thank you!!
Guess what!? I will be trying this recipe i loooove that its not so oily… Im craving some yummy stuff lol busy with the meat now lol
These were soooo much better, faster, and easier than the last recipe I tried. Thank you!
When I use my tortilla press the tortillas shrink up as soon as I take them off. 🙁 I still ate them and they were yummy but what can I do??
It sounds like you may want to use a little less flour. When dough is too try it tends to get spongy like that. I’m excited to give this recipe a try and find out myself!
will these fry up nicely?
I haven’t tried that – but it’s making my mouth water thinking of that. I will be trying it soon – if you do come back and let us know.
Mmmm I love a homemade tortilla!
This could be dangerous knowing how to make my own tortillas!
Can I roll these out and refrigerate and then cook them right before dinner?
We made these tonight. They were perfect – the recipe was quick, easy, and exactly as it said. And the tortilla were so light & fluffy. 5 Stars! But, bad planning on my part meant we had no vegetable oil, so I used Garlic Infused Olive Oil. Wow! The garlic came out in the most divine way! I think that’s going to be our standard now. I hope you can give it a try, too.
Hi,
I’ve found it so difficult to roll the dough ball with the rolling pin. It scatters like a real mess. Can you suggest me any other product to make the dough into a perfect well-shaped tortilla?
Sure William. I am thinking too you may need to add a little more lukewarm water to your dough. The dough should not be that stiff.
Here is a great tortilla press: https://amzn.to/2IiMJxc {#affiliate)
Oh Thanks Sandra!
Omg these look so fluffy! So many recipes will be used with these involved!
They are so fluffy! Enjoy!
Yum! Homemade tortillas are SO good!
They’re the best! Enjoy!