Flavored flour tortillas are becoming more and more popular in grocery stores. But what if I told you that you can make your own tortillas, and make them any flavor you want? Today I’m sharing my secret to the easiest, most tender, delicious tortillas ever, in three different mouth-watering flavors! These tortillas are perfect for pairing with some veggies for lunch (spread them with our homemade hummus!) or a cheesy quesadilla for dinner.
How to Make Your Own Flavored Flour Tortillas
Let’s be honest, tortillas are great. You can make sandwich wraps, burritos, quesadillas, even chips! Tortillas are great for making appetizers also, like these Quesados!
Out of both necessity and interest, since moving to the Netherlands, I’ve figured out how to make quite a few things from scratch. Things that are easy to find in America, like big pita flatbreads, Chipotle burritos and good quality salsa have all been needs/cravings so large that I just caved and learned to make them myself.
Which brings me to tortillas. You’d be hard-pressed to find a good tortilla here in the Netherlands, let alone different flavors of tortillas. So for the sake of my tortilla cravings, and for the sake of showing you just how easy it is to make your own, today we’re making them!
The base recipe is simple, and with just a switch of base flavors, the possibilities are endless!
The base has just four ingredients: flour, baking powder, salt, and butter. But the flavor mix-ins are where it gets fun. Basically, you’ll need 1 cup of liquid. If you were making traditional tortillas, this liquid would simply be water, but today we’re making three variations: sun-dried tomato, spinach, and roasted garlic. You’ll blend your mix-ins into the water, mix it into the base, and boom, tortilla time!
What you’ll need to make flavored flour tortillas:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- ½ cup unsalted butter, room temperature
- For sundried tomato flavor: ¾ cup warm water + ¼ cup sundried tomatoes
- For spinach flavor: ½ cup warm water + ½ cup spinach
- For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic
Kitchen tools you’ll need:
Don’t they look delicious? You could use this flavored flour tortilla recipe to make this Mediterranean Veggie Wrap, some Chicken Soft Tacos or these Breakfast Burritos.
If you’re looking for more ways to make delicious tortillas check out Low-Fat Homemade Flour Tortillas.
Use your newly created tortillas to make these delicious tortilla appetizers!
How to Make Your Own Flavored Flour Tortillas
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Base
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- ½ cup unsalted butter room temperature
Flavor (choose one)
- For sundried tomato flavor: ¾ cup warm water + ¼ cup sundried tomatoes
- For spinach flavor: ½ cup warm water + ½ cup fresh spinach
- For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic use cloves only
Instructions
- Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
- To make flavor add-ins, blend together water + your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
- Stir water + flavor mixture into the dough until a loose ball is formed. Transfer to a floured surface and knead for about 5 minutes, adding more flour as needed to prevent the dough from sticking.
- Place dough in a greased bowl, cover with plastic wrap, and let rest 30 to 60 minutes.
- Cut ball into 16 pieces, form into balls, and roll out 6 to 8 inches.
- In a medium/high heat flat-bottomed pan, lay rolled dough and cook about 2 minutes. When bubbles have formed on top and bottom has light tan spots, flip and cook another minute. Adjust heat as needed to avoid burning.
- Wrap cooked tortillas in a towel until you’ve finished cooking them all
Nutrition
Amanda Davis
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Brenda says
Thank you Amanda and team. I made the recipe, split it into two so that I could try two flavors immediately. I pre-make roasted garlic to freeze so had that on hand and used 2 or 3 roasted cloves Yummm then I opened a can of Chipotle in adobo , used about two chilies and some sauce (something else I freeze) for the second half recipe. Hot Da… both additions were soo good! I froze what I didn’t use by laying flat on a cookie sheet then transferred into a freezer bag. The verdict is still out on that but will update you. A wonderfully easy recipe that will be in regular rotation now.
Robert Mccubbins says
very good
FACS Teacher says
I would love to make these in a food class. Can you refrigerate the dough overnight and then roll/fry the next day? I only have 4e minute classes
Amanda Formaro says
Yes that should be fine :)
Misha McGuinness says
Never made tortillas myself before but we had a craving for some homemade steak soft tacos. I love sundried tomato flavoured things so those are the ones we tried out. These turned out amazing!!! Will honestly never buy store bought ones again. They are SO EASY!!! Cannot wait to try the roasted garlic ones
Amanda Formaro says
So glad you enjoyed them, thanks Misha!
Gina says
These sound amazing.
I have 2 questions:
1- why butter?
Is there a special reason vs using coconut oil or other oil?
2- How do I make Rosemary tortillas?
I tried before on another recipe and well…couldn’t taste the flavor.
Seems you have mastered these😆
Thanks!
Sarah Bond says
Hi Gina! You can use coconut oil (or any other fat). I haven’t tried making herby tortillas so I’m not totally sure, but I would probably finely chop it and mix it into the dough. You may just need to add more! :D
Karma says
It’s all about the end flavor. I like to use lard, because to me, it has is the best end favor. The next best is butter. The least tastiest is olive oil. Oil tends to leave a slightly fishy taste in the end.
Jan R says
I made your recipe for tomato but used my canned tomato sauce. The tomatoes were canned with blended tomatoes, skin and all, flavored with jarred hot peppers.
I used all juice/sauce and no water. I LOVE the flavor, softness and how easy it was to create a healthy tortilla.
Thank you so much for a great recipe, will be making them a lot. Plan to use in place of organic grain store bought bread.
Amanda Formaro says
Sounds wonderful Jan, thank you for sharing!
Leah says
I tried it at my in-law’s Mexican aniversary. I absolutely 100% recommend it. I used everything as you said, exact measurements and everything! Thank you for such amazing recipe, will be using it at other Mexican events!
Pam says
Sarah,
I make homemade tortillas all the time but I’ve never made flavored ones. I am so excited to try these. I found this recipe just in time for the holiday treats.
Thank you so much!
Question: Have you ever tried using Basil instead of spinach? If so, would I use the same amount?
Sarah Bond says
Hi Pam! I haven’t tried with basil before but I think I would reduce the basil to 1/4 cup (1/2 cup would probably be pretty strong). Perhaps the other 1/4 cup could be spinach for that bright green look.
Rena says
Yay another smart girl moving to The Netherlands
So funny came here to find a good tortilla recipe and I love yours
Would like to see some other recipes from there not really for me ( I know them) just for others to discover and enjoy ❗️
Michael Tillman says
I did a half batch for tonight’s fish tacos – turned out perfect, wife loved them. Than you!
Michael/Dallas
Amanda Formaro says
So glad to hear, Michael!
Claire says
Hi any idea if these freeze we’ll? I’m looking to make a batch of freezer breakfast burritos.Thanks!
Sarah Bond says
Yes they should! :D
Claire says
Thanks !
Claire says
These sound great! Any idea if they freeze well? (Looking to make a batch of breakfast burritos)
Kat says
Sound lovely. Will definitely try. Not dissimilar to chapatis, which I successfully made lase week. Will they store?
Amanda Formaro says
They should be ok in the fridge for a week or so. They may last longer, but because there are no preservatives, they may not last as long as store bought.
Rosemarie Lundgaard says
Delicious recipe! I just have one question – I was wondering if you know how many calories are in one tortilla? Thanks in advance :-)
Amanda Formaro says
Hi Rosemarie. :) Approximately 85 calories for one tortilla. This recipe makes 16 tortillas.
heather (delicious not gorgeous) says
whoa. had no idea flour tortillas were so easy to make (for whatever reason i didn’t even think of it). and that roasted garlic one sounds amazing ??
Amanda Formaro says
Yum, right?! If you decide to give them a try, let us know how they turn out! :)