Recipe by: Melissa Yantis
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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September 1, 2025
Homemade tortillas far surpass the store-bought kind—soft, flavorful, and free from that artificial taste. They take anything you serve with them up several notches. We make them at least once a week in our house—homemade convenience food at its best! Bonus: they freeze beautifully, so you can make extra batches and stash them away for busy days.
In a large bowl, mix the warm water, oil, and salt until the salt dissolves. Add the flour and stir with a wooden spoon until all the flour is incorporated.
Dump the dough onto the counter and knead about seven times to form a loose ball. Divide the dough into 15 equal pieces. (Or you can weigh the pieces for a more consistent size- 50 g. makes a nice sized tortilla.) Place on a lightly floured cookie sheet and cover with plastic wrap. let rest at least one hour.
At this point the dough can be refrigerated for up to two days. We like to make the dough well ahead of time- the longer it sits the easier it will be to roll out.
Lightly flour the counter and roll each tortilla into 6-9 inch rounds.
Heat a cast iron skillet over medium-high heat for a few minutes until very hot. Placed the tortilla in the hot skillet and cook until bubbles start to appear and the underside is spotted brown 1-2 minutes. Flip and do the same for the second side. Remove tortilla from the skillet and place in a clean dishtowel. Repeat with remaining tortillas.
If you stack the hot tortillas they will steam and this will keep them soft longer.
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