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Thereโs something so good about a warm flour tortilla fresh from the skillet. Theyโre soft, a little chewy, buttery, and honestly so much better than the store-bought kind.
The best part is how simple they are. No yeast, no long rise, and no fancy equipment required. Just a handful of pantry staples and a hot skillet for homemade tortillas that are perfect for taco night, quesadillas, and everything in between.
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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, Iโve been making them almost weekly. Theyโre pretty much a staple for our familyโs Mexican dinners.
These are DELICIOUS, and like nothing youโll find in the grocery store.
Homemade tortillas are softer, chewier, and you just canโt beat the flavor.
Details โ 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 donโt have one, but itโs 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
Itโs best to use a cast-iron skillet if you can, then add a drizzle of olive oil. Most people donโt use oil to cook the tortillas, but Iโve 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!
FAQ
Can I make these flour tortillas with coconut oil instead of butter?Yes, coconut oil works here and is already noted in the recipe. The tortillas will still be soft, but the flavor will be less rich and buttery.
Why are my homemade tortillas tough instead of soft?That usually happens when too much flour is added during rolling or the dough doesnโt rest long enough. The dough should stay soft, and the cooked tortillas should be covered with a towel right away to keep them tender.
How do I know when itโs time to flip the tortilla?
Look for bubbles across the surface and light golden color underneath. If the tortilla is browning too fast before it bubbles, lower the heat slightly.
How should I store and reheat leftover tortillas?
Keep them in an airtight container or sealed bag once cool. Reheat in a skillet or wrapped until warm and flexible so they taste soft again.
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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Homemade Flour Tortillas
Ingredientsย
- 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
Instructionsย
- 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 โ 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Awesome tortillas!
Easy recipe and they were quick and delicious
Hey Abi,
Wonderful! Thanks for choosing to make this recipe, I’m so glad to hear it turned out well for you!
These are the best tortillas! Quick, easy, and a hit with all of my seven children!
Hey Yasmin,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you! Have the best Sunday!
Too salty, does not require so much baking powder and salt
Sorry to hear this, Kevin. Thanks for trying the recipe and sharing your feedback.
This recipe was very easy to make. I was initially hesitant about whether it was really worth it to make versus buy, but I can confirm it is 100% worth it. These were a fan favorite, and I will be making them every time I make tacos going forward. Easy and delicious. Even my husband, who complains I overcomplicate things, agreed we should always make these from now on.
Hey Anna,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks for making it. Have the best week!
An absolute sticky messโฆI let it sit for 10-15 minutes and added a little more flour to cut the stickiness. We couldnโt even make anything out of them so everything was wasted.
Hi there,
So very sorry to hear you had issues with the tortillas! Are you sure all of the measurements are correct? Please let me know how I can help!
After trying over and over to get my tortillas to tastr like my moms. I came close because you made it so easy to prep….cook. Thanks for the recepi.
Thanks so much, Henry! Glad to hear you enjoyed these tortillas, thanks for giving them a try!
Have you tried with whole wheat?
Hi Monica,
So sorry, I have not tested this, but you could certainly give it a try!
Bless you woman! This makes the best and easiest tortilla. Complaints-0
Hey Katrena,
Wonderful! Your feedback means a lot, thanks for trying the recipe. Happy it delivered!
I love this recipe! I forgot to pick up tortillas at the grocery store and did not want to go back out and said I wonder if I can find a quick & easy recipe to make my own! Lo and behold I found this recipe. This will be my go to recipe for now on! I made them with coconut oil this time but will try with butter next time to see the difference in taste and texture. Thank you so much!
Hey Nyree,
Thanks a lot for making this recipe and taking the time to comment, so glad it was enjoyed!
Have the best weekend!
Followed recipe exactly. Perfect! Soft & flexible. Delicious!
Hey Marla,
Awesome! Love to hear this recipe turned out well for you, thanks a lot for making it!
Can you freeze the uncooked dough balls?
Hey Amy,
You bet, that will work nicely for you!
Please let me know if you have any other questions!
Made these on a whim with two toddlers underfoot- so easy and delicious!
Hey Natalie,
Happy Friday! Thanks for trying this recipe and for the feedback, I canโt wait to hear what you make next!
The only thing I do differently is definitely make more than 14 , I make at least 20 little balls and roll them out till the dough is see through and then put it on the cast iron skillet I have with a little bit of butter. I hold them for a second because they do get smaller kinda fast but these are delicious!!
Thanks so much for sharing this!!