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There’s something so good about a warm flour tortilla fresh from the skillet. They’re 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, 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!
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 doesn’t 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 it’s 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, 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
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
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.
These are great. I can’t seem to roll them thin enough but I don’t have a tortilla press yet. They are great pitas when a little thicker.
Hey! Oh no I’m sorry about that! But good to know that they work well as a pita recipe as well! xT
These were easy to make and tasted so good. I will definitely make more in the future. Thank you for sharing.
Hi Jennifer,
Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner! xx
Does this recipe work with wheat flour? Wondering how it will affect the finished product outside of flavor.
Hi Tori,
So sorry, I am honestly not sure, I have only tested this recipe with all purpose flour. Let me know if you give the tortillas a try! xx
These come out delicious every time! Any tips on reheating?
Hi Alyssa,
Happy Monday!! I am thrilled to hear that this recipe turned out well for you, thanks for trying it and your comment! I would lightly reheat on a skillet. 🌼🌸 xx
Hi, I tried this recipe for supper this evening and absolutely love it! So delicious! Just one problem I had was that the tortillas, once pressed, amd rolled out, would shrink a lot and made them thick once heated on a skillet. What would I have done wrong here?
Hey Susie,
Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) I would roll them once more quickly right before tossing them on the skillet:) xT
I made these for the first time today & they are delicious. I was able to roll them very thin but my one problem was that most of them turned out very crispy along the edges & they crack when folding & rolling. Did I cook them for too long? I brushed the pan with oil & wiped away the excess when cooking. What should I do differently? I want to try again!
Hi Doris,
Thanks so much for trying this recipe and sharing your feedback! It sounds like they may have been over-cooked slightly:) I hope this helps for next time! xT
This was my first time making from scratch and it won’t be my last. Perfect recipe. I filled them with leftover BBQ pulled chicken with coleslaw.
Hi Tania,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment!🌼🌸 xx
These were a new thing for me and I think my first attempt went pretty well despite a few hiccups! One question though: why so much salt? Most recipes I’ve found use oil, and the ones who use butter use unsalted. Just curious why this one calls for salted butter and so much extra salt. The filling is going to be salty by itself, so not sure the tortilla should be just as salty.
Thanks!
Hi Jasmine,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! I always use salted butter I find it adds much more flavor, but you can use unsalted:) xT
These were amazing! I will be making these again! However mine did come out to be pretty thick and I even used my tortilla press. Any ideas on what I did wrong or how I could make them thinner next time? I’m thinking I might of let them sit too long as dough before cooking? Thanks!!
Hey Alexandra,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! I don’t think letting the dough sit for too long is an issue. I’ve never used a tortilla press so I can’t really speak to that, but maybe try less dough next time for each tortilla! xx
I made these and they turned out great! Thank you.
Hi Collette,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
These were fabulous! So easy; store bought tortillas don’t hold a candle to these. Thanks for another great recipe.
Thanks Beth!! I love to hear that you enjoyed these tortillas, they really are so much better than store bought! xx
So good and easy, my 11 year old managed it all on her own. Thank you for the inspiration! 😍
Ohh that’s awesome!! So glad to hear that these were enjoyed, thanks for making them:) xx
I’ve previously been too intimidated to make my own tortillas but tried this recipe and they turned out perfectly! The taste is 100% worth the effort. Don’t think I’ll ever be able to go back to store-bought
Hey Vicki,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Made them today. I’ve always wanted to try making my own tortillas, however was intimidated by idea. You made them look so easy. They are so delicious! So much better than store bought. I’ll be making these from here in out. Now I too want a tortilla press, lol. Thank you!
Hey Mary,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
These were delicious and easy to make! Mine didn’t turn out as thin as I thought (error on my part) and were almost more of a naan texture but I would still choose these over store bought any day!
Hey Shauna,
Happy Wednesday!!🍊🍋 I appreciate you trying this recipe and your feedback, so glad to hear that it turned out well for you! xx
I’ll never buy tortillas again. These were unbelievable!
Thanks so much Roberta!! Love to hear that this recipe turned out well for you! xT