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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.
Thank you! They are so yummy and gorgeous.
Hey Brando,
Amazing! Love to hear that this recipe turned out nicely for you, I appreciate you making it! xx
Can I use vegan butter? Or olive oil?
Hi Jordan,
Sure, I think vegan butter might work for you! I hope you love this recipe, please let me know if you have any other questions! xT
Hi. Can I use gluten free flour?
Hi Deann,
Yes, gluten free flour will work well for you. Please let me know if you have any other questions, I hope you love this recipe! xT
These are SO GOOD! I’d never made flour tortillas before; this recipe was easy and delicious. Definitely adding it to my meal rotation.
Hey Haylee,
Awesome! So glad to hear that you enjoyed this recipe, I appreciate you making it! xT
What’s your favorite tortilla press?
Hi Leah,
So sorry, I have never owned a tortilla press, so I don’t have a recommendation for you! Please let me know if I can help in any other way! xx
I’ve made these three times now and they’re so easy and delicious! My husband who’s part Mexican loves them. I’m from Houston, TX and I’ve been having a hard time finding tortillas that don’t contain any seed oils. I’m glad that I went ahead and tried making them myself. I don’t think I’ll be buying tortillas anymore!
Hey Sharon,
Awesome! Thanks so much for trying this recipe, so glad it was enjoyed! Have a great weekend:) xx
So simple and delicious!
Hey Linda,
Awesome! Thanks so much for trying this dish and your comment! Love to hear that it was enjoyed! Have a great weekend! xT
I have a tortilla press and even though I used all my might and various techniques, they still came out like naan rather than tortillas. Flavor is good and recipe is easy!
Hi Amanda,
Thanks so much for trying this recipe, so glad you enjoyed the flavors!! Based on feedback from others, I think it best to roll these as thin as possible! xx
Has anyone frozen the balls of dough? If you freeze the cooked tortillas, do you parchment paper in between each tortilla?
So delicious! I just want to have a way to have fresh tortillas whenever! It’s easier for me to roll them out while the tortillas are baking.
Hey Karli,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! I would freeze the balls of dough, I’ve never tried freezing the tortillas once cooked:) xT
Very simple recipe to follow. Turned out awesome! Thank you.
Hey Annie,
Awesome! So glad to hear you enjoyed this recipe, thanks for making it:) xT
Delicious!!!!
Love these and so easy to prepare!
For those that experience “thick tortillas”, I use a tortilla press then use a mini rolling pin to achieve desired thinness.
Hey Mel,
Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xT
How do you get yours so thin? I have a tortilla press then roll them out on parchment and they seem to shrink back and look more like naan. Delicious though!
Thanks, Meg!! I just keep rolling them and working the dough until it’s to the point of being so thin it might rip. I hope this helps! xT
If they are shrinking back to smaller as you roll them, you need to use a little bit more shortening/butter. That means you didn’t used enough. Also, if you’re having to use dry flower to roll them out, you’re using too much water. Using too much water makes them too shewey to roll out easily. Also, make sure to role them out on a wooden cutting board (not plastic) and only use that board for rolling tortillas. Don’t use it to cut meat, tomatoes or anything else, use a different one for that.
Satisfying, buttery, and delectable. It took me MUCH longer than 1-2 minutes to knead the tortilla dough—couldn’t have been less than 20 minutes. Can you please help with more visual cues to tell when the dough is smooth enough, or maybe offer some advice with kneading technique? I’d like to avoid overworking the dough when I follow this recipe again.
Hey Janelle,
Fantastic! Love to hear that you enjoyed this recipe, thank you so very much for trying it! I think you kneaded the dough for too long, just 1-2 minutes is best so you aren’t over working the dough. I hope this helps! xT
I followed this recipe to the letter and they came out super thick. They tasted good.. but so think they can’t be used as tortillas. I even allowed them to rest longer (after googling the problem) and they were still pretty thick.
If you have any suggestions I would love some feedback. We love tortillas in our house.. but don’t really use “pita” bread that often.
I am also having the same issue. I love this recipe. Maybe we are kneading it too much? Or stir too long?
Hey Theresa,
Thanks so much for trying this recipe and sharing your feedback, sorry to hear they were so thick for you. I would say you really need to roll them out as thin as you possibly can, this is really key! Let me know if this works! xT
Did you happen to use coconut oil?
Theresa, add a bit more shortening, that should solve the problem. Also, when rolling them out, roll one way, lift the tortilla and replace it back at a bit different angle. Keep doing that every time you roll, remember it’s not pizza dough. This dough needs to air out every time you roll. Remember, roll, lift, slightly shift, roll again, lift again, slightly shift a different angle. Keep doing this until you get the perfect size. Rolling them too thin will make them get hard when cold.
I made these the other day and they were so good! I accidentally melted the butter but they turned out great. The butter added a nice flavor that a lot of tortillas don’t have. Will be making them again tomorrow – Yum!
Hey there,
Happy Friday! Love to hear that this recipe turned out nicely for you, thanks so much for making it! xT
The room temp butter is what killed this for me. Any other time I’ve made tortillas was with melted butter and I had a feeling this was going to make these more dense. The butter wasn’t able to distribute sadly
Hi Marcela,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had issues with the butter! xx