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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 love this recipe!! It’s perfect and don’t think I’ll ever buy store bought tortillas again
Hey there,
Thank you so much! Love to hear that you enjoyed these tortillas! Have a great week! xT
Can you use gluten free flour? Like Bob’s Red Mill 1 for 1?
Hey Jen,
Yes, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
My grandma worked in a tortilla factory making authentic, handmade tortillas and other Mexican foods. They taste so similar to hers; this will be my new go-to for sure! I did need to add a few tablespoons of more water to make the dough the proper consistency. But I personally found the amount of baking powder to be perfect and make them exceptionally springy compared to some other recipes I have tried.
Hey Esme,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for making it! xT
These are fantastic! They were so good I bought a tortilla press to make them more often!
Thanks so much, Rachael! Love to hear this! xT
I can’t tell you how many recipes I have tried, and this one is the most authentic delicious I have ever made. I took the tip below to reduce the baking powder by half. Alos made this in my mix master, and it was gorgeous!
Hey Bronwyn,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks a lot for making it! Xx
This is a great recipe! Followed exact (did half since it was just two of us) and used the bbq grill to cook. Turned out perfect! Thank you!
Thanks so much, Alice!! Love to hear that this was enjoyed:) xT
This dough was absolutely terrible. I did everything the recipe called for, but the dough stayed way to springy and shrunk immediately when it hit the pan.
Hi Rose,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! x
You have to roll them out super flat for the best results. All tortillas will shrink when they hit the pan.
The absolute best ever. So simple yet easy to do. Thank you so much!!
Hey Tia,
Fantastic!! So glad to hear that this recipe was enjoyed, I appreciate you giving it a try and your comment! x
I used a tortilla press to get a nice round shape, then rolled them out to make them thinner! It was perfect!
Hey Ashley,
Such a great idea!! Thanks so much for trying these tortillas and sharing what worked well for you! xT
My family thought these were delicious! I used a tortilla press but I think they could have been thinner. So next time I will the press and roll them out a little more. Definitely saving to make again.
Hey Shannon,
Awesome! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xx
These turned out amazing! Followed the recipe exactly and rolled them out with a rolling pin
Hey Nikki,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx
Looked easy to make. My children are very picky eaters. I was surprised to say they enjoyed them. I couldn’t make them fast enough. Wrote the recipe down for further use. Thank you.
Hey Melissa,
Awesome!! I love to hear this:) Thanks so much for trying these tortillas and sharing your feedback! xT
A tortilla press is not intended for flour tortillas! It is only meant for corn tortillas. Flour tortillas must be rolled.
Some of the tortilla presses they sell now can be used for both corn and flour tortillas. I just bought one from Amazon and it specifically indicates it is for use in making corn or flour tortillas, roti, etc.
I just made a double batch of these, I rolled them out super thin and they were the best tortillas I’ve ever had! Thank you so so so so much!!!
Thanks so much, Taylor! Love to hear that these tortillas were enjoyed, I appreciate you making them! xT
Waaaayyyy too much baking powder. I will try them again and cut it down to 1/2 teaspoon. As others have stated, thickness of a pita.
Update: I had leftover dough and used rolling pin to roll dough ball as thin as I could get it. I used a cast iron tortilla press the first time. Do not use a manual tortilla press. The press could not get them thin enough. You must use rolling thin unless you want a thickness like a pita.
Hi Lynn,
Thanks for trying these tortillas and sharing your feedback, sorry to hear they were so thick for you! xx
Thanks for the easy recipe! Am making these now with my two year old! She’s enjoying the playing. With the dough. We can wait to get them rolled and cooked and eat them for lunch.
To the comments about using a tortilla press, I’ve tried that before with flour tortillas and it didn’t really work, then I found out they are used more for corn tortillas! Oops! So yes, rolling would probably yield the best results!
Thanks so much for sharing, Jemima! I hope they are delish, thanks for trying the recipe! xT
I found this when looking for a quick tortilla recipe. I do not know how the tortillas are so paper thin in the picture. I followed the recipe with no changes and like most of the other comments, and used a tortilla press, but the second I took the tortilla off the press it shrunk a good 25%. If this were a quick flatbread recipe I would definitely give it 5 stars for ease and flavour but tortillas they were not, unfortunately.
Hey Evelyn,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. I have never used a tortilla press before, I just rolled these out by hand so that’s how I was able to get it to be so thin. Please let me know if I can help in any other way! xT
They need to be left to sit longer before you roll them. when you see the dough is not snapping back as you roll they are then ready to be rolled out. 🙂
Do you roll your tortillas paper thin? Mine were turning out more like pita and not very pliable…I am going to try rolling next time versus the tortilla press!
Hey Jessica,
Yes, I roll them as thin as possible:) Thanks so much for giving them a try! Let me know how they turn out without the tortilla press! xx