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5 Minute Flour Tortillas

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Homemade Tortillas

 

There isn’t much that is better than taco night at home…. unless you also make your own tortillas! I discovered how ridiculously easy these are to make when I had a midnight taco craving and lacked the get-up-and-go to make a TB run (and that means a lot… I do love a cheesy gordita crunch!).

 

Success! Pull out the ol’ cast iron skillet again, because these homemade tortillas will have you eating tacos every night.

 

 

Flour Tortilla Dough

 

All you need for this fiesta is a few ingredients that you will certainly already have in the kitchen and a stiff margarita. I’ve made a batch of these and kept them for a couple days without any issue. Next stop, quesadilla land!

 

Quickly Cook Tortillas in Skillet

 

If you’ve ready any of my old posts, you’ll know that I am a sucker for a good ol’ Southern cast iron skillet. They keep their heat, cook evenly, are indestructible and are the key to a good homemade tortilla. You want a high heat pan that will evenly cook the tortillas in a matter of seconds.

 

Homemade Tortillas

 

Add some cheese, chicken or beef and maybe even some of our homemade guacamole. Party at your place! Be sure to send me the invite! 🙂

 

 

5-Minute Tortillas
 
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Prep time
Cook time
Total time
 
Homemade, fresh flour tortillas.
Serves: 12 tortillas
Ingredients
  • 2 cups flour, all-purpose
  • 1 tablespoon butter, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon taco seasoning (optional, but delicious!)
  • ¾ cup water
Instructions
  1. Combine all dry ingredients with the butter into mixer with dough hook.
  2. Mix until roughly combined.
  3. Add water and mix until smooth dough forms, about 2 minutes.
  4. Remove and divide into 10-12 portions.
  5. Roll out into circles on lightly floured board with floured rolling pin. Aim for dime thickness.
  6. Heat dry skillet over medium/slightly above medium heat.
  7. Cook dough circles in dry pan until golden bubbles form. Flip and cook slightly to color other side.
  8. Stack with paper towels between to prevent soggy tortillas.
  9. Enjoy! Visit SouthernFATTY.com for more.
Notes
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 tortilla

 

What’s your favorite tortilla inclusive recipe or meal? Let us know below!

 

 

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  1. Hi there – what is the diameter of your tortillas if you do 10-12 of them from this recipe?

    I cut the recipe in half and used whole wheat pastry flour but only got three 8-9 inch ones, which would be six for the full recipe.
    They came out great, though. I did let the dough rest for about 10″ (while the pan got hot) after dividing them just because I always let my tortilla dough rest – usually 20 minutes.

    Thanks!

    Reply

    • It has been a while since I have made these, but I usually make around 6-7″ tortillas. My notes have each one when I divided the dough into equal portions at 37g each. Resting is a great idea. I should add that to the recipe, as I also sometimes will do that and they end up more tender. I expect that I will revamp this recipe soon since it has become popular and is quite old (these pictures are painful to look at now… hah!).

      Hope that helps.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

      • Hi again – thanks! I typically go for a larger size for wraps at 95-110 grams per piece or bigger for burritos. I think at least 10 minutes resting is fine – just do it while the pan heats up. FYI I use a dry All-Clad with an induction burner set at 450 degrees (I have a gas stove running on propane, so not very strong heat!) and all works just fine. Thanks for the recipe! I like the simplicity and shorter resting time for speed.

        Reply

    • Mine have never not been soft. Are you cooking these on high heat quickly or did they take longer to brown a bit? My best guess would be that you need to use a heavy pan (cast iron is my choice) on high heat for just a bit.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  4. My wife is Hispanic, and I always bragged that I get homemade tortillas. This morning she wanted me to microwave dollar tree b burritos, but we were out. So I said I will make her one…
    Then I discovered we only had little taco sized corn tortillas. I had just bought the ingredients to make some bread so…and I wanted something quick, so…
    This recipe is awesome, and perfect. Thank You.
    Mike

    Reply

  5. Thank you so much for this delicious recipe! I just made these tonight, and they came out so yummy! I had to add a little extra water, but I’m also an impatient mixer 🙂 It is so worthwhile to make your own tortillas, and this is a quick and easy recipe.

    Reply

  6. Have you tried freezing these? Curious if you could make a large batch and freeze for later use.

    Reply

  9. They came out SO WELL! I used Earth Balance for the butter to make them vegan. They stayed together great for black bean tacos. I will recommend if you’re making them for the first time that the thinner you roll it, the better they come out.

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  11. Ha! I finally did it!! I finally made perfect tortillas! Thanks so much for this simple recipe.I think I can actually commit this to memory.

    Reply

  12. Thanks so much! I only added salt because I was in a rush cooking. I look forward to adding spices next time.

    Reply

  13. Hi Philip, well unfortunately these were epic fail! Just wanted to make some quick tortillas for my son and I so I split the recipe in half. Little did I know that you don’t put oil in the pan so my first one turned out greasy. From then on the tortillas were so thin that came out crisp instead of thick. I rolled it out to a dime but maybe it was too much. The flour in the pan burnt and stunk up the whole kitchen! There must be something I’m missing on this. The eggs I made were delicious and the tortilla shells were so so it’s just hard to eat them when they split and crack. Thanks anyway, Andrea

    Reply

    • Sorry to hear that. — I’ve rarely had any trouble with these. Not sure what I can do to help you troubleshoot, except suggest making sure that your dough is very well combined before moving forward. The recipe does not call for any oil at all, and they should be cooked on a dry pan (see Step 6). You shouldn’t have much flour at all remaining on the tortillas when you go to cook them.

      Reply

  14. I had no idea tortillas could be made so quickly! I’ve been wanting to make whole wheat tortillas for a long time (because I can’t find good tasting/quality whole wheat tortillas anywhere) but had given up because I thought it was a long process. I made some tonight using ww pastry flour and they are amazing! A couple hours in the fridge and they are still soft, too. Thanks so much for sharing…I am so excited about this and will be making them frequently!

    Reply
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