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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.
Hi there, love the taste of these tortillas, but they always shrink when I get them out of the tortilla press and onto the skillet. Any tips?
Hey Sarah,
Thanks so much for giving the recipe a try! Sorry, I really have never used a tortilla press so I am not familiar with that, but it sounds like you may need to allow the dough to rest a bit longer. I hope this helps! xTieghan
Absolutely delicious, love not eating that chemical stuff!
Hey Ellen,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
These turned out great! Slightly wonky (I used a wine bottle instead of a rolling pin) but absolutely delicious! So easy I may never buy tortillas again, thank you <3
Hi Aja,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
These were so good and so easy to make. I will never buy flour tortillas again.
Hey Kathryn,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
How do you get yours so thin? I can’t seem to get them to look like yours!
Hey Rachel,
Thanks for giving the recipe a try, sorry you are having issues. It’s really important to not over mix the dough and allow it to rest, maybe let it sit a bit longer next time. Let me know if that helps! xx
Hi Tiegan,
They came out great this time! Definitely working with them less helped. Thanks for the awesome recipe! 🙂
Hey Rachel,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
How much do yours cups of flour weigh? Usually it’s 120g but I’ve seen it up to 150g?
Hey Sean,
You will want to use 125 grams of flour per cup, so a total of 375 grams. Please let me know if you give the recipe a try or have any other questions! xx
Oh Tieghan you make it look so easy! The dough can together great but sadly my rolling technique leaves much to be desired. Mine shrunk up in pan when they hit the heat and aren’t very round nor as thin as yours. Any tips? They tasted delicious though. Thanks!
Hey Katie,
Thanks so much for giving the recipe a try!! Next time, try allowing the dough to sit just a bit longer, that should help with the rolling and shrinking! xTieghan
This is my third or fourth time making these but this time I’m making them into elephant ears for a chocolate charcuterie board! I may try baking them after cutting into triangles to make them more firm and crispy. I’ll let you know the results
Sounds like a fun idea, let me know how they turn out!! xx
I can’t wait to try these. They look amazing! Have you ever tried making them with whole wheat flour?
Hey Zoe,
I haven’t but I don’t see why that wouldn’t work for you:) Let me know if you give the recipe a try, I hope you love it! xx
Hi there! Do you know if this might work with gluten free flour (a pre-made mix with all the ratios already set)?
Hi Ariel,
Yes, you can use an equal amount of gluten free flour. Please let me know if you give the recipe a try, I hope you love it! xx
Hey! Can these be done in the kitchen aid?
Hey Lindsay,
No need to use the Kitchen Aid, it will over mix the dough making hard to work with:) Please let me know if you have any other questions! xTieghan
Do you think these could be made with GF flour?
Hi Bryanna,
Sure, I think that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Do you think type 00 flour will work for these?
Is there a way to make these GF?
Hi Carly,
Yes, you can use an equal amount of gluten free flour. Please let me know if you have any other questions, I hope you love the recipe! xx
Hey Shannon,
Sure, I don’t see why not! Please let me know if you give the recipe a try, I hope you love it! xx
Mmmmmm! Woke up at 3 a.m., with stomach growling, went into my kitchen and whipped up a batch of these for the first time. Spread butter and sprinkled cinnamon sugar over the last piping hot one and ate it standing over the kitchen sink with butter dripping. So good! No reason to ever buy flour tortillas. Thanks T.
Hey Lorena,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
these turned out so delish!! I am sure this is not the intended purpose but these tasted amazing with peanut butter!! They were good but they took a long time to roll out and hard to roll them circular!!
Hey Josie,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
Tieghan! I made three batches a day ahead of my carnitas gathering..They reheated perfectly. Need to work on my rolling skills though, for they all looked like amebas!! hahah Sent leftovers home w friends and today at church, all they mentioned was how much they wanted more tortillas! Thank You so much… making them again tomorrow!! they are now my Terrific Tortilla go-Tos!
Hey Lisa,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan