These Tortillas de Harina—handmade flour tortillas—are a simple, comforting recipe inspired by childhood memories. You can make them at home without a tortilla press and use them for tacos, burritos, wraps, and more. Ready in about 30 minutes, they’re soft, pliable, and free from lard or hydrogenated shortening.
Making tortillas at home is a ritual I remember fondly from time spent with my grandmother. She would let me press and roll the dough, and I’d cut playful shapes for holidays. Fresh tortillas are noticeably better than store-bought—softer, more flavorful, and far more satisfying.
Table of contents
- Corn Tortillas vs Flour Tortillas
- The Ingredients
- How to Make Tortillas de Harina
- Recipe FAQs
- Top Recipe Tips
- Ways to Use Tortillas de Harina
- Storage Instructions
- More Recipes
Corn Tortillas vs Flour Tortillas
Corn and flour tortillas each have their own character. Corn tortillas are made from masa harina—corn processed with lime, then dried and ground. They have a slightly coarse texture, are often thicker, and can be less flexible at room temperature. Flour tortillas, made with wheat flour, are softer, thinner, and more elastic, making them ideal for folding into burritos and wraps.
Both types are easy to make from basic, affordable pantry ingredients. Fresh tortillas pair well with beans, rice, salsas, guacamole, grilled vegetables, and many other dishes for a complete meal.
The Ingredients
- Flour: All-purpose flour works best. Whole wheat can be used but may require slightly more hot water. A gluten-free version has not been tested here.
- Vegan butter: Use unsalted vegan butter so you control the seasoning. If using salted butter, reduce added salt to ½ teaspoon.
- Baking powder: Helps the tortillas puff slightly and stay light when cooked.
- Salt: Enhances flavor and improves dough elasticity.
- Hot water: Warm (not boiling) water hydrates the flour and activates gluten, producing a smooth, pliable dough that rolls out easily and cooks soft and chewy.
How to Make Tortillas de Harina
- 1) In a large bowl, combine the flour and unsalted vegan butter using your hands. Massage the butter into the flour until the mixture is crumbly and evenly combined, then stir in the baking powder.
- 2) Dissolve the salt in the hot water. Pour about two-thirds of the water into the flour mixture and mix with your hands. Add the remaining water only if the dough seems dry. The final dough should be smooth and not sticky.
- 3) Divide the dough into 10 equal balls, cover with a warm, damp towel, and let rest for 30 minutes. This relaxes the gluten and makes rolling easier.
- 4) Roll each ball on a lightly floured surface with a rolling pin until it forms a round tortilla. If the dough sticks, dust the surface or rolling pin lightly with flour.
- 5) Heat an ungreased nonstick skillet or griddle over medium heat. Cook each tortilla about 45 seconds on the first side, until it bubbles and develops golden-brown spots, then flip and cook another 45 seconds until cooked through.
- 6) Stack finished tortillas on a plate and cover with a clean towel to keep them warm and pliable while you cook the rest.
Recipe FAQs
The dough should be smooth and elastic. If it’s sticky, add a little more flour; if it’s crumbly, add a splash more hot water until it comes together.
Traditional thickness is about 1/8″ (3 mm). For extra-thin tortillas, roll closer to 1/16″.
Yes. Cover the dough tightly and refrigerate up to 24 hours. Bring it to room temperature before dividing and rolling.
This recipe yields about 10 medium-sized tortillas.
Top Recipe Tips
- Use hot water: Warm water (around 110°F / 43°C) hydrates the flour and produces soft, chewy tortillas.
- Keep them warm: Stack cooked tortillas under a towel to trap steam and maintain pliability.
- Press or roll: A tortilla press helps get an even, thin shape, but a rolling pin works perfectly well.
Ways to Use Tortillas de Harina
Homemade flour tortillas are versatile. Use them for breakfast burritos, bean-and-rice wraps, lentil or veggie tacos, vegan quesadillas, enchiladas, taquitos, fajitas, or simply to enjoy with a spread of beans, rice, salsa, and guacamole.
- Plant-based burritos: Fill with beans, rice, roasted vegetables, or tofu scramble for a hearty meal.
- Veggie tacos: Load with seasoned lentils, jackfruit carnitas, or roasted cauliflower.
- Quesadillas and wraps: Make melty vegan quesadillas or assemble fresh hummus and veggie wraps.
Storage Instructions
Cool tortillas completely, then store in an airtight container or resealable bag. Refrigerate up to one week or freeze for up to three months. Reheat on a hot skillet until warm and pliable.
More Recipes
- Frijoles de la Olla
- How to Make Vegan Tamales
- Instant Pot Pinto Beans
- Lentil Tacos
- Sopa de Fideo (Mexican Noodle Soup)
Photos by Alfonso Revilla
Tortillas de Harina – Handmade Flour Tortillas
Ingredients
- 2 ½ to 3 cups all-purpose flour
- ⅓ cup unsalted vegan butter
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup hot water
Instructions
-
In a large bowl, use your hands to combine 2 ½ cups of flour and the vegan butter, massaging until the mixture is crumbly and the butter is well distributed. Stir in the baking powder.
-
Dissolve the salt in hot water. Pour two-thirds of the water into the flour mixture and mix with your hands. If the dough is still dry, add the remaining water a little at a time until smooth and not sticky.
-
Divide the dough into 10 equal balls, cover with a warm, damp towel, and let rest for 30 minutes.
-
Roll each ball on a lightly floured surface until it forms a round tortilla. Add flour as needed to prevent sticking.
-
Cook each rolled tortilla on a hot, ungreased nonstick skillet for about 45 seconds per side, until it bubbles and has golden brown spots.
-
Stack cooked tortillas on a plate and cover with a towel to keep warm.
Notes
- Use hot water: Warm water helps hydrate the flour and create soft, chewy tortillas.
- Keep them warm: Stack cooked tortillas under a towel to preserve heat and pliability.
- Tortilla press optional: A press helps achieve even thinness, but a rolling pin works well too.