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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.
Never thought I could make my own tortillas. I’m now going to get a press to make the rolling process much easier!
Hi Mara,
Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT
Fantastic! Texture is amazing and these were easy. Well worth the time spent.
Hi Elizabeth,
So glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
These are delicious! The first time I made them, I didn’t roll them thin enough and wasn’t liking the result. BUT, the next time I rolled them very thin and cooked in half olive oil/half butter, and they were AMAZING!! Have made them this way several times since.
Hi Karen,
I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Have a great holiday weekend! 🇺🇸🎆 xT
I love this recipe the tortillas come out so nicely, I’ve been making them weekly since finding this recipe.
Hi Jessica,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Delicious! Mine did not turn out being circular, but the taste is perfect.
Thanks so much for trying this recipe Sam!! I love to hear that it was a winner and appreciate you making it! xx
The taste was good, but no matter how thin I rolled the tortillas, they puffed up thicker in the hot pan. How can I fix that?
Is there a trick to making the tortillas more tortilla like? They taste pretty good but they are more pita like than tortilla like? Would appreciate any feedback in how to make yummy tortillas!
Hi Nikki,
Thanks for trying this recipe! Is there anything you are adjusting? My guess is they just need to be rolled thinner, like to the point where you think they will rip. Let me know if I can help in any other way! xx
These taste good but I could not get the flat at all – they seized up in the pan and will make decent taco tortillas, but I could never make a burrito or wrap out of one of these.
Hi Emily,
Thanks for making this recipe and sharing your feedback! Was there anything you adjusted in the recipe? I just keep working the dough and roll as thin as possible. Let me know how I can help! xx
Ours ended up really thick (certainly compared to these photos) and I’m not sure what the issue was. We have a press, and pressed them out really thin, but the second they hit the pan they shrank and thickened. Will have to keep experimenting.
Hi Jo,
Thanks so much for making this recipe and sharing your feedback! Was there anything you may have adjusted in the recipe? I’ve never used a tortilla press so I can’t speak to that, I just roll them as thin as I possibly can. Let me know if I can help in any other way! xx
Mine sprung back in the tortilla press and they tasted like bread dough- followed recipe to the T
Hi T!
Can you suggest how you divide the dough up into 12 to 14 wedges? I didn’t really see a picture of exactly how that was accomplished. Thanks and have a great day.😎
Hi Brandi,
I just use a sharp knife to cut the dough ball in half and then keep cutting each piece in half until you reach 12 pieces. I hope this helps! xT
The same thing happened to me and I don’t have a tortilla press
We made these for fajitas for Father’s Day and they were outstanding! We have a tortilla press, which made the process simple and fast. GET THE PRESS PEOPLE! We have never regretted it and use it for lots of things, and now for these!
Hey Rachael,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Best
Thanks so much Jenny!!
I just finished yet another batch of these – I’ve made them almost weekly over the last six months or so! They are so delicious and so much better than any tortilla I could buy. I’ve taken to using melted butter simply b/c I always forget to soften it, and they work out just fine that way! You definitely need to roll them super thin, like nearly see-through, which can be time consuming but worth it. When we’re using them for tacos, I make them smaller, so I end up with about 25 tortillas (which never go to waste in my house!). For wraps I follow the size recommendation in the recipe. I also have used part whole wheat flour sometimes with good results!
Hey Michelle,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! xT
We have made these 3x now and I am currently looking into getting a press because there is no stopping us now! My husband uses them for breakfast tacos, and we use them for dinner as well. SO good. But the rolling pin is making my hand ache a little, so do you have a particular press you’re looking at?
Thank you for this recipe! It has changed our lives.
Hi Olivia,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! Sorry, I don’t have any suggestions on a tortilla press, I just use a rolling pin! xx
Hi Olivia-
I make my own flour and corn tortillas often, and just wanted to lend my 2 cents. I use a press for corn tortillas and it works really well (a basic one from amazon). For flour, the rolling pin works much better. Something about the way flour based dough snaps back, the press just does not work well IMO. It never really gets it thin enough. Anyway, I hope you can recruit someone else in your house to help roll!
That’s helpful Sara! We just tried these (flour) with the press and they snapped back and ended up small and thick. I’ll try the rolling pin next time. (We’ve only ever made corn at home before.)
Thank you for the quick recipe! Always nice with a house full of boys!
Once I roll them out and pick them up to put in the pan, they shrink up. I cant keep them the rolled out size. I dont have a tortilla press. What am I doing wrong?
Hi Elizabeth,
Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! I would just keep rolling, they will eventually stay:) xT
Mine werent very soft!! They were yummy though. I think I did take a nap while the dough was resting, do you think that was my issue? Or over kneading?
Thank you for the recipe!
Hi Catherine,
Thanks so much for trying this recipe! Was the dough hard? Or is it possible they were over cooked? I think letting the dough rest is just fine! Let me know how I can help! xT