Sick of store-bought tortillas that fall apart before the first bite? Learn how to make a 12 inch flour tortilla that’s soft, strong, and full of flavor.
Tired of store-bought burrito wraps that taste like cardboard and tear before your first bite? It’s time to make your own 12 inch flour tortilla at home. This recipe is your ticket to soft, flexible, and flavorful wraps that hold up from the first bite to the last.
You don’t need fancy tools or rare ingredients. Just a few pantry staples and some simple techniques will get you there. In this guide, I’ll walk you through every step from mixing and rolling to cooking and folding so you can enjoy tortillas that actually work for your burritos.
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Table of Contents
Why This is the Best Large Tortilla Recipe
- This 12 inch flour tortilla recipe stands out because it delivers unmatched flavor and flexibility without the preservatives or strange aftertaste found in store-bought options.
- Each tortilla is soft, easy to fold, and holds up beautifully for burritos and wraps. The dough is tailored for a larger size, making it ideal for those hearty fillings without cracking or tearing.
- You don’t need a tortilla press or a professional kitchen. Just basic ingredients and clear instructions turn this into a no-fail recipe anyone can master at home.
📊 University Perspective
According to the University of Rochester Medical Center, “One medium flour tortilla (~6″) contains about 2.49 g protein, 2.33 g fat, 15.4 g carbohydrates, and 0.93 g fiber per serving.”
Ingredients Needed
To make a soft and reliable 12 inch flour tortilla, you only need a few basic ingredients. Each one plays a role in creating that perfect texture and flavor.
For the base:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt (I use Morton’s for consistency)
- 1 teaspoon baking powder
For the fat and moisture:
- One third cup olive oil, vegetable oil, or another neutral-flavored oil
- 1 cup warm water (not hot, just warm to the touch)
These simple ingredients work together to create a dough that’s easy to roll, soft when cooked, and flexible enough to fold without tearing.
How to Make 12 Inch Flour Tortilla
Follow these easy steps to create a smooth, soft dough that rolls out perfectly and cooks up with just the right texture.
To make by hand:
- In a mixing bowl, stir together the flour, salt, and baking powder using a sturdy spoon until evenly combined.
- Create a well in the center and pour in the oil and warm water. Mix from the bottom up until the dough forms a rough, sticky ball.
- Place the dough on a lightly floured surface and knead for about two minutes until smooth and soft.
To make with a stand mixer:
- Combine flour, salt, and baking powder in the mixer bowl. Use the dough hook to mix the dry ingredients.
- While the mixer runs at medium speed, pour in the oil and water. Once a dough ball forms, reduce to low and mix for another minute until the dough is smooth.
- Move the dough to a lightly floured surface.
Continue from here for both methods:
- Divide the dough into six to eight equal portions for large 12 inch flour tortillas.
- Lightly coat each piece with flour and roll into a smooth ball. Flatten slightly with your hand.
- Cover the dough balls with a clean towel or plastic wrap and let them rest for at least fifteen minutes. This rest helps the dough relax for easier rolling.
- On a floured surface, roll each ball into a large circle about 12 inches wide. Rotate the dough frequently to maintain a round shape.
- Do not stack uncooked tortillas directly. Use parchment paper between them to prevent sticking.
- Heat a dry pan over medium heat until hot. Cook one tortilla at a time for about 45 to 60 seconds. Look for bubbles and golden spots. Flip and cook the other side for 15 to 20 seconds.
- Stack cooked tortillas in a covered container, zip bag, or under a damp towel to keep them warm and soft.
- Serve immediately or cool and store for later. To reheat, place a damp paper towel under the tortillas in a microwave-safe container and heat for 15 to 30 seconds.
Storage tips: Keep tortillas in an airtight bag at room temperature for a day or in the fridge for a week. For freezing, separate with parchment paper and seal in a freezer bag.
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Expert Technique: How to Roll and Flip a 12 Inch Flour Tortilla
Mastering the size and shape of a 12 inch flour tortilla takes just a bit of practice. Here’s how to make it easy.
Portioning for Burrito Size
For a full 12 inch flour tortilla, divide your dough into six or eight even pieces. This gives each ball enough volume to roll out large and thin without tearing.
Rolling from the Center Out
Dust your surface and rolling pin lightly with flour. Place one dough ball in the center and press it down slightly. Begin rolling from the center outward. After each roll, rotate the dough a quarter turn to keep the shape round and even. Repeat this process until you reach a full 12 inch circle.
The No-Tear Flip Technique
Handling large, thin dough can be tricky. To flip your tortilla without stretching or tearing, slide it carefully onto the back of a flat baking sheet. Then, position the baking sheet over your hot skillet and gently invert it. The tortilla will drop into place without folding or sticking. This method helps you maintain shape and keeps the surface flat for even cooking.
12-Inch Flour Tortilla
Ingredients
Method
- In a mixing bowl, stir together the flour, salt, and baking powder until evenly combined.
- Create a well in the center and pour in the oil and warm water. Mix from the bottom up until a rough, sticky ball forms.
- Place dough on a floured surface and knead for about two minutes until smooth and soft.
- To use a stand mixer: combine dry ingredients in bowl, add oil and water while mixing on medium speed. Reduce to low and knead until smooth.
- Divide dough into 6–8 equal parts, shape into balls, flatten slightly, and cover with towel or wrap. Let rest 15 minutes.
- Roll each dough ball on a floured surface into a 12-inch round. Rotate to maintain roundness. Do not stack raw dough directly—use parchment paper between.
- Preheat a dry skillet over medium heat. Cook one tortilla at a time for 45–60 seconds on the first side, then 15–20 seconds on the second side.
- Stack cooked tortillas in a covered container or under a damp towel to keep warm and soft.
- Store cooled tortillas in an airtight bag. Refrigerate up to 1 week or freeze up to 3 months with parchment between each one.
Notes
Nutrition Facts (Per Tortilla)
- Calories: 124 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 3g
- Sodium: 146mg
- Potassium: 50mg
- Calcium: 14mg
- Iron: 1.1mg
Cooking for a Perfect Finish
Once your 12 inch flour tortilla is rolled out, the cooking process brings it to life. Preheat a dry cast-iron or non-stick skillet over medium-high heat. You’ll know it’s ready when a flick of water sizzles on contact.
Place the tortilla into the hot pan. Cook the first side for 30 to 60 seconds. Watch for small bubbles to form and light golden spots to appear. Flip it using tongs or your fingers if you’re comfortable.
Cook the second side for about 15 to 20 seconds. Avoid overcooking as that can make the tortilla stiff. Once cooked, transfer each tortilla to a clean kitchen towel or tortilla warmer and stack them. Covering them immediately helps trap steam and keeps your 12 inch flour tortillas soft and pliable for wraps or burritos.
How to Fold the Perfect Burrito
Folding a burrito with a 12 inch flour tortilla is easier when you follow a simple four-step method. A well-folded burrito stays sealed and keeps every bite packed with flavor.
- Place the filling slightly off-center on the tortilla, keeping it in a narrow horizontal line. Leave about two inches of space on each side to fold in later.
- Fold the sides inward toward the center. This holds the filling tightly and prevents it from spilling out.
- Pull the bottom edge of the tortilla up and over the filling. Use your fingers to tuck it under the filling while holding the sides in place.
- Roll forward while keeping tension on the wrap. This final roll seals everything neatly.
Using a 12 inch flour tortilla gives you the extra space you need for hearty fillings and a secure fold. If you’re making a lot, wrap each burrito in foil to keep them warm and mess-free.
How to Store, Freeze, and Reheat Large Tortillas
Proper storage keeps your 12 inch flour tortilla fresh and ready when you need it.
- Storing:
Place cooled tortillas in an airtight bag. Store at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to one week. - Freezing:
Stack tortillas with parchment paper between each one to prevent sticking. Slide the stack into a freezer-safe bag, press out the air, and seal. Store in the freezer for up to three months. - Reheating:
Warm tortillas in a dry skillet for about 30 seconds per side. You can also microwave them wrapped in a damp paper towel for 15 to 20 seconds. To reheat a large batch, place them in a covered baking dish and warm in the oven at 300°F until soft and heated through. This keeps your 12 inch flour tortilla tender and flexible every time.
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Troubleshooting
Even with a solid recipe, small issues can happen. Here’s how to fix the most common problems with your 12 inch flour tortilla.
Why are my homemade tortillas stiff and dry?
You may be overcooking them or using too little fat. Another reason could be skipping the step of covering them after cooking. Stacking and steaming helps lock in softness.
Can I use a tortilla press for 12 inch tortillas?
Tortilla presses are usually too small for this size. A rolling pin is the best tool for flattening dough evenly into a full 12 inch flour tortilla.
How do I keep the dough from being too sticky?
If the dough feels sticky, add a bit more flour one tablespoon at a time. Knead just until it feels soft and smooth, not dry.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to three days. Let it come to room temperature before rolling it out. This makes the dough easier to handle and results in a better 12 inch flour tortilla.
Helpful Notes
Creating the perfect 12 inch flour tortilla takes a little patience and a few smart tricks.
- If the dough keeps springing back as you roll, let it rest longer. This relaxes the gluten and makes rolling easier.
- Tortillas that turn out stiff were likely cooked too long or on heat that was too high. Aim for light browning with soft bubbles, then flip quickly to avoid dryness.
- Always stack your cooked tortillas and cover them right away. The trapped steam keeps them soft and pliable.
- Use olive oil or melted butter for the best flavor. Avoid coconut or peanut oil, which can overpower the taste.
- Rolling by hand gives better results than using a press. Keep the dough thin and even. Hold it up to the light if it looks slightly translucent, you’re on the right track.
With this 12 inch flour tortilla recipe, you’ll never reach for the store-bought version again.
Final Thoughts
This 12 inch flour tortilla recipe delivers soft texture, rich flavor, and the perfect size for wrapping even the fullest burritos. With just a few simple ingredients and clear steps, you’ll create tortillas that outshine anything you’ll find in a package.
Tried it? Leave a comment below and let me know how it turned out. Don’t forget to rate the recipe and share your results on Pinterest or Facebook.
What filling do you reach for first when making a burrito? Drop your favorites in the comments. I’d love to hear how you put your 12 inch flour tortilla to use.
Frequently Asked Questions (FAQ)
What tortilla is 12 inches?
A 12 inch flour tortilla is considered burrito size. It offers enough surface area to hold generous fillings without tearing.
What are the biggest flour tortillas?
The largest standard flour tortillas available range from 12 to 14 inches. A 12 inch flour tortilla is commonly used for burritos and wraps.
How many inches is a burrito flour tortilla?
Most burrito flour tortillas measure around 12 inches. This size gives enough space for folding and rolling without leaks.
How big is a 12 inch wrap?
A 12 inch wrap is large enough to fully enclose a hearty filling. It’s perfect for full-sized burritos, loaded wraps, and even quesadillas.
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
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