Can I freeze homemade tortillas?

Yes, homemade tortillas freeze very well. Once they have cooled completely, place a piece of parchment paper between each tortilla to prevent sticking. Put the stack in a heavy-duty freezer bag and press out as much air as possible. They will stay good for up to three months. To use them, simply thaw the bag in the refrigerator overnight or heat them directly from frozen in a dry skillet or microwave.

Why are my homemade tortillas hard?

Hard tortillas are usually the result of three things: not enough fat in the dough, rolling them too thick, or cooking them for too long at a temperature that is too low. If the heat is too low, the tortilla dries out before it actually cooks. Make sure your skillet is hot and that you are keeping the finished homemade tortillas in a covered container or towel to trap the steam.

What is the best way to reheat them?

The best way to reheat homemade tortillas is on a dry skillet over medium heat for about 15 seconds per side. This restores the slight char and softness. You can also wrap a stack of them in a damp paper towel and microwave them for 30 to 45 seconds, though the skillet method usually results in a better texture.

Can I make the dough in advance?

Absolutely! You can make the dough for your homemade tortillas and keep it in the refrigerator for up to 24 hours. Just make sure the dough is tightly wrapped in plastic so it doesn't dry out. When you are ready to cook, let the dough come back to room temperature for about 30 minutes before rolling it out. This ensures the fat is soft and the gluten stays relaxed.

Easy Homemade Tortillas Recipe: Flour & Corn Guide

Name: The Ultimate Guide to Perfect Homemade Tortillas
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups (240g) all-purpose flour; 1 teaspoon fine sea salt; 2-3 tablespoons lard, vegetable shortening, or vegetable oil (melted if solid); 1/2 – 3/4 cup (120-180ml) very warm water

Ingredients

Scale

2 cups (240g) all-purpose flour
1 teaspoon fine sea salt
2–3 tablespoons lard, vegetable shortening, or vegetable oil (melted if solid)
1/2 – 3/4 cup (120-180ml) very warm water

Instructions

Step 1: Combine Dry Ingredients – In a large bowl, whisk together the all-purpose flour and salt.
Step 2: Add Fat – Add the lard, shortening, or oil to the flour mixture. Use your fingertips or a pastry blender to cut the fat into the flour until the mixture resembles coarse crumbs.
Step 3: Add Water & Mix – Gradually add the very warm water, starting with 1/2 cup, mixing with a spoon or your hands until a shaggy dough forms. Add more water, a tablespoon at a time, if needed, until the dough just comes together.
Step 4: Knead Dough – Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth, elastic, and no longer sticky.
Step 5: Rest Dough – Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 15-20 minutes (up to an hour) to relax the gluten.
Step 6: Divide & Shape – Divide the dough into 8-12 equal pieces, depending on desired tortilla size. Roll each piece into a smooth ball.
Step 7: Roll Tortillas – On a lightly floured surface, use a rolling pin to roll each dough ball into a thin, round tortilla, about 6-8 inches in diameter. If using a tortilla press, press each ball between two pieces of parchment paper.
Step 8: Cook Tortillas – Heat a comal or cast-iron griddle over medium-high heat until hot. Cook one tortilla at a time for about 30-45 seconds per side, or until lightly golden brown spots appear and the tortilla puffs up. Flip and cook for another 20-30 seconds.
Step 9: Serve Warm – As tortillas are cooked, stack them in a clean kitchen towel or tortilla warmer to keep them soft and warm until serving. Serve immediately with your favorite fillings.

Notes

Feel free to adjust the amount of fat or the thickness of the tortillas to your personal preference. For extra flavor, you can slightly char the tortillas for a smoky taste.

Author: Mike
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Bread
Method: Griddle Cooked
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 tortilla (approx. 40g)
Calories: 140 kcal
Sugar: 0.5 g
Sodium: 180 mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0.1 g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 2 mg

Keywords: tortillas, homemade, flour tortillas, mexican, flatbread, easy, scratch, recipe, bread