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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.
REALLY GOOD!! I made a half of a batch to go with your fabulous Thai Basil Rolls. Easier than expected! I would say mine were more of a naan – tortilla mix as I learned with each how to make them just a bit thinner.
Hey Steph,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
For those of you troubleshooting, this is what I found best:
– Invest in a rolling pin and a silicone mat with different diameter circles
– I minimized the kneading before hand until just mixed
– I let my dough rest longer than 10 min not sure if that actually makes a difference
– I divided my dough into 12 and rolled them as thin as possible to about 11-12 in so that you could read the silicone mat behind them and they were on the verge of tearing
– Roll them all out first and then re-roll a little just before you pop each one on the pan. I rolled the first 5 out and then started rolling one at a time. The last 5 or so got super hard to work with by the time I got to them and those shrunk up a lot on the pan. Keeping them under a damp towel maybe would have helped?
– Oil on the pan didn’t make a difference for me
Hey Morgan,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! Thanks for sharing your tips and tricks! xx
Me and my family live in Saudi Arabia, but we are from Texas. We tried these and OH MY GOODNESS. It was like we were transported to a TexMex restaurant back home. Literally brought a tear to my husband’s eye. They were spot on delicious!
Hey Toni,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Super easy to make! Will not buy tortillas again. After reading the reviews before making them, I let mine rest for about 15-20 minutes and they turned out great!
Hey Jess,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Hi Tieghan!
Just made these – dough came out perfect, no tortilla press, so I used a rolling pin and got them as round and flat as I could. Still came out kinda thick, almost like a pita. They were pretty thin, tearing in spots almost. Hmmm… ideas? Or should I just straight up invest in a tortilla press. thanks! -Val
Hey Valerie,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! I don’t have a tortilla press, but I bet they are pretty handy! xT
These turned out perfect! Next time, I will let them rest 30 minutes before I roll them out. I’ve never made tortillas and this turned out to be way easier than I thought. I’m pretty sure I won’t be buying flour tortillas anymore. Do you have a recipe for corn tortillas too?
Hi Rosemary,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner! Sorry, I don’t have a corn tortilla recipe!🌞 xx
I just made these as written and they kept “shrinking” as they hit the hot pan. Next time I will let the dough rest longer to relax the gluten and see if they work better. They are very tasty. Thanks for the recipe!
Hey Pat,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
Simple & easy, the only way I fly. Thank you.
Hi Elizabeth,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Hi there!
do you think I could sub sour cream for yogurt if I don’t have the yogurt?
Hey Marianne,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
My tortillas look as though they shrink in the hot pan. They don’t have the elastic feel like the ones you made! I have made so many and they just are not thin and flexible. What am I doing wrong?
Hi Irva,
Thanks for trying this recipe and sharing your feedback, sorry to hear you are having some trouble. Was there anything you adjusted in the recipe? Let me know how I can help! xx
Hi
Can you use Cup 4 Cup gluten free flour? Will they still work?
I’d also love to know this same thing!!!
Hey Catherine,
I’ve not personally tested this, but it seems to have worked well for a few other readers. Let me know if you give this recipe a try, I hope you love it! xx
If you try this could you let me know how they turn out? I really miss having a good flour tortilla since going gluten-free
Excited to make these! If I wanted to make these whole wheat, do you recommend using half whole wheat flour and half regular flour, or all whole wheat flour? Thank you!
Hey Michelle,
So sorry, I’ve never tested these with whole wheat flour, I might try half and half first to see how that works for you! Let me know if you give the recipe a try! xx
I forgot to buy tortillas at the grocery store so I found this recipe and made them. They’re delicious. I will continue making my own.
Hi Kathy,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
This recipe looks fantastic! Is it possible to leave the butter or oil out of the batter, or would that ruin the texture? Thank you.
Hey Jessica,
I would not recommend that, you should follow the recipe as written:) Please let me know if you have any other questions! xx
Hello,
I love this simple recipe! I use it almost weekly! I was wondering if the dough can be kept in the freezer or fridge for a certain amount of time. I’d love to make the dough ahead of time, just to make things even more simple!
Hey Noell,
Happy Friday!!⛄️ Thanks a bunch for making this recipe so often, I love to hear that it always turns out well for you:) You can freeze the dough for up to 3 months and probably keep in the fridge for 2 days! xT
Nice recipe 👍🏼 I used half the amount of butter though since I’m counting calories 😅 they were perfect!
Hey Sarah,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx