There is something special about bringing a stack of warm tortillas de harina to the table. They puff and freckle on the hot comal, then soften under a towel, ready to wrap around beans, eggs, or whatever you are making for dinner. With a handful of pantry staples, these homemade flour tortillas turn an ordinary meal into something inviting.
Making soft flour tortillas at home
Flour, baking powder, salt, oil, and warm water come together into a soft dough. After a short knead and a 30-minute rest, it becomes easier to roll thin. The rest is your friend: if the dough springs back as you roll, cover it and give it a few more minutes to relax.
Cook each tortilla on a dry, hot skillet until bubbles rise and the underside has golden brown spots. Flip and cook briefly on the other side. Keep the finished tortillas tucked inside a clean towel so their own warmth keeps them flexible. Too much time on the skillet can dry them out, so watch the first tortilla closely and adjust the heat.
What to serve with tortillas de harina
Fill a warm tortilla with frijoles refritos and cheese, or scoop up a little rajas con crema. They are wonderful beside pozole rojo, too. For a simple snack, roll one up while it is still warm.
Frequently asked questions
Why are my tortillas stiff?
Overcooking can dry them out. Use a hot skillet, cook just until spotted, and stack them under a towel. If the dough feels dry, knead in a little water before resting.
How do I store and reheat them?
Cool completely, then refrigerate in a sealed bag for up to 4 days or freeze with parchment between them for up to 2 months. Warm in a dry skillet and wrap in a towel before serving.
Tortillas de Harina (Homemade Flour Tortillas)
Ingredients
- 3 cups all-purpose flour plus more for rolling
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- ⅓ cup neutral oil
- 1 cup warm water plus more as needed
Instructions
- Whisk the flour, baking powder, and salt in a bowl. Stir in the oil and warm water until a shaggy dough forms. Add a teaspoon or two of water if needed to bring it together.
- Knead on a lightly floured surface for 3 to 5 minutes, until smooth and soft. Divide into 12 equal pieces, roll into balls, cover, and rest for 30 minutes.
- Heat a dry skillet or comal over medium-high heat. Roll each ball on a lightly floured surface into a thin circle about 7 inches wide.
- Cook one tortilla at a time for about 30 to 60 seconds per side, until bubbles form and brown spots appear. Adjust heat as needed to prevent burning.
- Stack the cooked tortillas in a clean towel to keep them warm and pliable. Serve immediately.
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