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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.
All of these recipes look delicious and I can’t wait to try them!
Thanks so much Mary!!
Just made this recipe. It’s an easy recipe to follow and makes up quickly. I did you use coconut oil as it was handy. Not all were a complete circle but close! don’t have a press but still easy to roll out. I will make again. Thank You!
Thanks so much for trying this recipe, Nancy! Glad to hear they were enjoyed! Happy Friday! xT
We eat a lot of Tex-Mex and these are a great recipe. I do gave a tortilla press which makes it easier. The tip of storing in freezer is great as there are only ywo of us. Thank you!!
Hey Caroline,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx
These are a go to in our household! But I just made the dough and it was so sticky- wondering what I did wrong- the butter on the softer side- wondering if too soft? I sprinkled a bit more flour in- hoping that helps!
Hey Kinzie,
So glad you have been enjoying this recipe! I would try a touch more flour and see if that helps! Let me know how they turn out:) xT
I made these tonight and they were fantastic! I used a tortilla press but still rolled them out after to make them very thin. They were delicious!
Hey Abby,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
I let the dough rest almost 1/2 hour the second tine i made them because they shrink considerably after pressing and putting in the skillet. Any suggestions to stop them from shrinking?
Hey Joey,
Thanks for trying this recipe and sharing your feedback!! I really just try to roll them as thin as possible and bigger than I want them to be, I feel like a little shrinking is natural. Sorry about that! xx
I tried making these as thin as yours because I wanted a burrito size but they just came out very misshapen. I used 62 grams of dough for each one. Do you have any tips to get them circular, big, and thin like yours?
Hey Adriana,
Thanks so much for making this recipe and sharing your feedback! I try to make my dough balls as circular as possible before rolling and then I really just roll and thin as I can before creating any tears. It takes some patience, but eventually the dough will hold. I hope this helps! xT
Just made these for frozen breakfast burritos and they turned out great! This is definitely a recipe I will be saving!
Thanks so much Morgan!! Love to hear that these turned out nicely for you! xT
These are SOOOOO good and so easy! I never want the store bought kind ever again. Thank you for this recipe. It’s a keeper!
Hey Ammi,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for trying it! Have a great Sunday! xx
Great taste and easy to make. I used a cast iron skillet and avocado oil. This was the first time I’ve made homemade tortillas and I will definitely make them again. As others have said, they were thicker than storebought, but this did not bother me. I started with the last one out of the pan and it became crispy (which I loved) but I think it did this because it wasn’t stacked on the others to steam under the towel. Overall, a win!
Hey Theresa,
Love to hear this! Thanks a lot for trying this recipe and your feedback! Happy Sunday! xT
Great job love them heaps better than packet stuff. Still good out of freezer too.
👍👍👍👍
Hey Parker,
Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT
these came out wonderful! Thank you so much. I used coconut oil. Next time I will use cashew butter. Yummy!!!
Hey Katherine,
Happy Friday!! I am so glad to hear this recipe was a hit, thanks a lot for trying it and your comment:)
Can i substitute masa for the flour for a gluten free option?!
Hi Nicki,
So sorry, I have never tried that before so I’m not sure how that would work for you. Please let me know if you give this recipe a try! xT
I’ve made these twice now and i’m very happy with the taste and ingredients. I find it difficult to use a rolling pin mostly because of the time it takes. I will probably purchase a press to use instead. I noticed some comments about letting the dough rest longer than 10 min. and so i’m going to try that next time to see what kind of difference that produces. Overall, great recipe. Thanks!
Hey Shelley,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
These have great flavor for such a simple recipe! My only problem was they didnt keep their “flatness” when I put in the pan to heat, so they turned out more thicker like a fry bread. Still did the job for the thai beef burrito. Any tips as to how to get them to stay rolled flat once heated is appreciated! I felt like the gluten snapped back once in the pan :/
Hey Alexandra,
Thanks so much for making this recipe and your feedback! The tortillas can be tricky and I would say require some patience when rolling them out. I really just keep going until they are as thin as possible, it takes some time but they get there eventually. I hope this helps! xT
I’ve noticed that letting them sit longer rolled out helps. I normally roll them out and put parchment paper on top and then stack and repeat. It seemed the longer they sat the easier it was for them to keep their shape. Not sure if it’ll work for you though!