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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.
I’ve made these 3 times now and LOVE them. I like to cook them with a little extra butter and they come out delicious every time. Thank you for the recipe!!
Thank you Elizabeth! xT
Can you make the dough in advance or does it need to be same day?
Hi Kelly! Yes, you can make in advance! xT
Really good recipe for a basic tortilla, to make them a little more like my grandmas I use Lard instead of butter or oil. I highly recommend if you’re not scared of a little more flavor/fat.
Yes ma’am! I followed your recipe opting to use butter instead of oil, even in the pan to cook the tortillas, and they were yummy! Thank you. ☺️
So glad you loved these tortillas! 🙂 xT
10/10 worth making, these were delicious! Never going back to store bought (ok, maybe in an emergency)
Hi Amy,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
I just made these! So easy. I am gf so will have to see what the family thinks. I halved it as I did not need a dozen. 🙂
Hey Lee,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
I made these tonight for soft tacos they were are Delicious 😋 tyfs!
Hey there,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
Good recipe taste phenomenal, but this recipe doesn’t make 12-14 tortillas. It made 8 good sized ones 8 inch diameter. Otherwise I would’ve doubled the recipe.
Hi Nicole,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
This recipe will make you some good tortillas a LOT cheaper than you can buy at the store. I’m starting to get irritated at all of these recipe sites, though. I’m just looking for a good recipe, not a long monologue about why this is the best recipe (I’ll address this in a second) and what to do with the food I’m trying to make. Heck, many times I’m just looking for cooking temperatures and times. I don’t mind the commentary, but it should come after the information in actually looking for.
If I didn’t know what to do with tortillas, I wouldn’t be looking for a tortilla recipe. I wouldn’t even know what a tortilla was to be looking for the recipe for tortillas. The ONE thing I’d like to see that is almost always missing is that it is considered in poor taste to use flour tortillas for enchiladas. Use corn tortillas for enchiladas and flour tortillas for wraps, burritos, chimichangas, etc.
Back to claiming a recipe is the best. I’m trying to figure out if I think it’s worse to say “one of the best”. Sometimes, I browse multiple sites for different ideas on sprucing something up. Every site claims to have “the best recipe” for something, but they’re all identical. Every once and a while, I’ll find something slightly different, but you might as well have just copy and pasted this recipe for flour tortillas off of one of a million other cooking sites. Is it too much to ask for a little originality?
This is hilarious! You call out recipe names and lengthy food blog monologues and are bothered that they contain information not specifically useful to you in your own totally useless 3-paragraph complaint…all while apparently thinking that’s somehow a much better use of space. There are “skip to recipe” buttons. Use them.
I just accidentally double batched the recipe; don’t ask 🤣 but any chance this dough can be frozen?
Lol thanks for trying the recipe Tiffany!! Yes, you could freeze the dough! xT
So good and easy! Thanks for sharing!
Thanks so much Abigail! Love to hear that this recipe was enjoyed:) xT
These were a hit in my house!
Wonderful recipe!
Thank you😊
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Taste is great!
I have rolled them paper thin, for some reason none of mine rise or get little bubbles, instead they are just firm hockey pucks. I have tried mid-high all the way down to a low flame.
What am I doing wrong?
I have two possible thoughts on this:
First, and most likely, would be something to do with the baking powder. To begin with, we should take care of the “is it plugged into the wall” question. Are you sure your using Baking powder and not baking soda?
Baking powder is NOT a live product, like yeast, so you don’t have to worry about it being dead because it’s a few months old. There are, however, things that can go wrong. It’s important to understand what baking soda is. It’s a powdered acid mixed with a powdered base. With single action baking powder, when moisture is introduced the acid and base mix and react, forming carbon dioxide, which is where your bubbles come from. Double action baking powder has a partial reaction when moisture is introduced and the reaction completes when heat is applied. You’ll get more bubbles with double action baking powder because more CO2 will be produced while cooking. In both circumstances, if there is too much moisture or humidity where you’re storing your baking powder, it won’t work as well, if at all.
Second, there is point of diminishing returns when rolling these out. Past a certain point, you actually do harm. You could be going a bit overboard and rolling it too thin. There’s a happy medium you can find through experimentation.
What am I doing wrong ?? Every-time I roll them out they won’t hold shape, thus making them too thick and nan bread like. I even tried rolling them out right before putting them in the pan but they still get thick on the way to the pan.
Hi there! I would just make sure you’re rolling out the tortillas superrrr thin! xT
Are you located in a higher elevation area?
Was having the same issue- gluten just didn’t have enough time to relax! Let the rolled balls sit on a lightly floured surface, covered with a damp tea towel for another 30 minutes and gluten should be relaxed enough to hold its shape when pressed ✌🏼These tortillas are legit!
Ive made these a bunch but tonight I decide to try coconut oil and it was equally as good and easy!
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
Hi! Did you use coconut oil in liquid form or the solid? I have both!