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These Easy Homemade Flour Tortillas are so much better than anything from the store. Homemade tortillas are extra soft, doughy, and chewy. I like to add salted butter, for extra deliciousness. Fresh flour tortillas are so easy to make at home and pretty difficult to mess up. No yeast + no rising time = simple as can be!
When it comes to flour tortillas, I never thought I would care to take the time to make them at home. But after realizing just how simple they can be, I’ve been making them almost weekly. They’re pretty much a staple for our family’s Mexican dinners.
These are DELICIOUS, and like nothing you’ll find in the grocery store.
Homemade tortillas are softer, chewier, and you just can’t beat the flavor.
Details – mix the dough
Simply mix flour, baking powder, and salt together. Then, add softened butter and hot water. Mix this until a soft, shaggy dough forms, then use your hands to need the dough into a smooth ball.
Let the dough rest for 10 minutes to allow the gluten to settle.
Roll the dough out
Divide the dough into 12 to 14 dough balls, then roll each out using a rolling pin. If you have a tortilla press, that will make things very easy! I don’t have one, but it’s on my list of items to invest in.
I like to roll all the dough balls out before I start cooking any of the tortillas. This helps the cooking process go much easier and smoother.
Cook the tortillas
It’s best to use a cast-iron skillet if you can, then add a drizzle of olive oil. Most people don’t use oil to cook the tortillas, but I’ve found you get a much better outcome with just a small amount of oil in the pan.
Cook until bubbles appear on top. Then. just like a pancake, flip and cook until lightly golden.
These are delicious warm, right off the skillet. Fresh fajitas or tacos can also be stored for up to 3 days, or kept frozen for even longer!
These are also great with quesadillas, skillet verde chicken, chili, and more!
Lastly, if you make these Easy Homemade Flour Tortillas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Homemade Flour Tortillas
Servings: 12 tortillas
Calories Per Serving: 172 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 5 tablespoons salted butter, at room temperature (or coconut oil)
- 1 cup hot water
Instructions
- 1. In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form.2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes. 3. Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.4. Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough. 5. Serve warm (yum!) or save for later. Keep the tortillas stored in an airtight container for up to 3 days.
Notes
Butter: I like the flavor of butter best, but coconut oil can also be used.
Storage: the tortillas can be stored in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.Â
Has anyone tried this using a gluten free flour, if so, I would love to hear your comments.
Hey Tammy,
I have not tested this myself, but I have had readers say that it has worked nicely for them. Please let me know if you give this recipe a try, I hope you love it! xT
Hello! My friend made these for your thai beef rolls and all of us ladies were drooling! I made them myself and followed the recipe for the tortillas and i had to add almost a whole other cup of flour for it to get to the “shaggy” stage. And I was not able to roll the tortillas out super thin as they should have been. It was more like a very thin pita. It was delicious but I was curious of your thoughts? The only other difference is I didn’t let the dough rest 10 minutes, it was more like an hour before I could get back to it.
Hey Tharina,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear they weren’t as thin as you would like! Next time, I would try adding less flour, as long as the dough isn’t too sticky to roll out it should be fine. I think that could have been the issue here. Let me know if that helps! xT
Just made these! Had my groceries delivered today with all the ingredients I needed for tomorrow night super, tacos! I got everything except the tortillas!!! I freaked out until I found your recipe! I really thought I would mess it up BUT to my surprise they came out great!! Thank you so much!!! Just one question: How do I keep them soft until tomorrow. Thanks again for such a great and easy recipe!! JoAnn
Hey JoAnn,
Amazing!! So glad to hear that you enjoyed these tortillas, thanks for making them! You can keep them in an airtight container at room temp or in the fridge for 3 days! xx
Hi!
I really want to try this but I’m a working mama with a toddler. I’m wondering if anyone has made the dough in advance and either frozen it or refrigerated it?
Hey Lisl,
Yes, that would work for you to do either, just be sure it’s in an airtight container:) The tortillas are also good for 3 days once made. I hope this helps! xx
I placed my rolled out tortillas on what I thought was parchment but was wax paper. I had to start all over because the dough stuck to the paper and wouldn’t come off. Not sure how she rolls it out and keeps them until cooking. Because I had to start over I went ahead and rolled each tortilla before cooking
Hi Cole,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues with the wax paper. Next time, try the parchment and then I just keep them in a dish towel to keep them warm between each tortilla. I hope this helps! xx
Delicious! We cooked them a little longer than indicated and didn’t use oil to fry, just dry on the skillet. Great recipe!
Hey Brenda,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Xx
Your measurements are so off I cut in half and 3 cups of flower still isn’t enough for half a cup of water… you must work for a grocery store, off to a real recipe
If you’re going to be nasty, at least read the recipe 1st. I haven’t made this yet, but I intend to, so I may be incorrect as well. It’s 1 CUP of water. Nasty is not necessary.
The recipe is perfect! It’s one cup of hot water not one half. 3 cups of FLOUR….Read the directions again and you will make great tortillas!
Turned out terrific! I only had to dig though the pantry for my ancient rolling pin and buy new baking powder (best by Nov 2015 was a tad bit too old LOL).
Hey Julie,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! xT
My baking powder was from 2022 but I went ahead and made them just added a little extra baking powder which I put on my grocery list for a new can! LOL They came out perfect! Love this recipe!
I want make these for a dinner party but don’t want to be rolling and cooking once people get here. How long ahead of time can I make and should I just leave in a pile until we are ready to eat? Thanks!
Hi Sam,
Yes, that will work well for you! These are good for up to 3 days in an airtight container:) Please let me know if you have any other questions! xT