Next Post
Cheesy Green Chile and Avocado Rice Quesadillas.
This post may contain affiliate links, please see our privacy policy for details.
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.
Easy and delicious! Made them according to recipe. No changes at all. Making them again tonight to share with my daughter and her family.
Hey there,
Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx
Can you try a gluten free tortilla option and post 🙏 please.
Hi Jan,
I think a handful of readers have used gluten free flour in this recipe and had good results with it! xx
These tortillas are absolutely amazing! I’ve tried many other tortilla recipes but none of them have ever worked out for me. This recipe yields soft tasty tortillas, much better than any store bought tortillas. Highly recommend!
Hey Gena,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)
I love this recipe and have made it several times!
I was wondering though if I could make this substituting in olive oil for butter for a dairy free option (I don’t have coconut oil on hand)?
Hi Lex,
Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! I would think that olive oil would be just fine for you to use! xx
These are delicious! I didn’t roll them thin enough so we ended up making them into individual pizzas for the kids instead of quesadillas like the original plan and they were a huge hit!
Thanks so much Christy!! I appreciate you making this recipe and sharing your feedback, so glad to hear the tortillas were a hit! xT
I made these following the recipe. They turned out more like tortilla chips. The taste was fine, but they were not rollable or foldable. Eight inch crackers!
Hi there,
Thanks for trying this recipe, sorry to hear you had some issues! Anything that may have been adjusted in the recipe? What kind of flour did you use? Any chance your dough was over worked? Let me know! xx
Hi, my dough is so tough and not softening at all. What am I doing wrong?
Hi Suzaan,
Sorry to hear you are having some issues with the dough. I need a little more info to better help you, was there anything you adjusted in the recipe?Any chance your baking powder was expired? Did the dough form a nice ball for you? Let me know how I can help! xx
Decided to make these on a whim and I’m not gonna lie, I was intimidated and hoped they turn out good. They were so easy and honestly fun to make. The olive oil really makes a difference so don’t skip it. I used a cast iron skillet and added a little oil before each tortilla. They taste incredible and I can’t wait to make enchiladas with them tonight. Thanks for the excellent recipe!
Hey Amanda,
Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx
Do you have any tips to making these thinner like at a Mexican restaurant? Great recipe but every time they seem to be fluffy and I like mine thinner.
Hi Ashley,
You just need to keep rolling until they are paper thin, it takes some practice! Let me know if this helps at all! xx
I love these. I actually use them for breakfast. Make some scrambled eggs with veggies and cheese. Then sandwich it into a tortilla and you have an egg taco!!
Hi Lisa,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Thank you for your recipe. This looks excellent but I have a question. Could I use grated jalapeño in the dough or would the peppers burn while cooking?
Hi Glenna,
I’ve never tried adding anything to these, but I think it’s certainly worth giving it a try! Let me know how the recipe turns out for you! xT
Would these work with gluten-free flour, or not? Thank you!
Hi Hannah,
Yes, you should be able to use an equal amount of gluten free flour for these! Please let me know if you have any other questions, I hope you love this recipe! xT
By hot water, do you mean boiling? 🙂
Hi Marie-Louise,
No, it does not need to be boiling water:) Please let me know if you have any other questions, I hope you love this recipe! xT
I have been playing around with different tortilla recipes, my family stated this one is their favorite so far! I thought I rolled them thin enough to be more pliable – I found using oil in the pan was helpful in achieving it closer than not using oil – will try to roll thinner next time. Will try next time mixing half flour and half masa.
Hey Jennifer,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
Thank you for the recipe- they were a HUGE hit at my house!! My family devoured them! I left then a little thicker and they were so soft, almost like pita. Have you tried rolling them out and then freezing them to cook later, rather than cook and then freeze? Wondering if I could prep them and pull out a few to make fresh whenever we want them!
Hey Brittany,
So glad to hear you enjoyed these tortillas!! Yes, you could definitely freeze these, I think that would work well for you! xT
These tortillas are so good! The texture is finominal and they were easy to make! Definitely will be making them again!
Hey Denise,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
I’ve made these 3 times in 2 weeks after trying this recipe. No more store bought tortillas here!
Love to hear this Andrea!! Thanks so much for giving this recipe a try, so glad you have been enjoying the recipe! xT