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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.
Full proof!!!
Hey Sarah,
Love to hear this! Thank you so much for trying these tortillas and your feedback! xT
Hi! I just made this recipe (used a tortilla press) and the tortillas came out thick(like naan as another commenter said). They didn’t bubble when cooked, either. I saw you said to make sure the dough is room temp, which mine was. Any other tips? 😅
Hi Kristine,
Thanks so much for giving this recipe a try. I have never used a tortilla press before, so I might try just hand rolling the dough next time. I know it’s more work, but that’s always what works best for me!
Hey I made this mistake too. Just roll them out. Unfortunately the press will not get them thin enough. Press is great for corn tortillas.
Update: I had posted a review of these after I made them but not after I served them. I owe you an apology! My kids loved them! They were soft and not chewy. Thank you for the recipe!
Yay! So glad to hear this, Julianne! Thanks so much for giving them a try! xx
This seems like too much salt if adding salted butter? Can you help me figure this out?
Hi Korie,
You could definitely use unsalted butter if that is what you prefer:) I hope you love this recipe! xx
I made these exactly as written and they unfortunately, we’re not great. I usually use oil instead of butter so maybe that’s why they came out much thicker. We prefer ours thin and pliable.
Hey Julianne,
So very sorry to hear this! I appreciate you trying the tortillas and sharing your feedback! xx
Super easy! This was my first time making flour tortillas and I really enjoyed them! I’ll be keeping this recipe for years to come.
Hi Katlyn,
Thank you so much! I am thrilled to hear this recipe turned out nicely for you! Thanks for giving it a try!
Could you add grams to your measurements?
Hi Dre,
If you just click “metric” under the ingredient list, the measurements will adjust for you. I hope this helps! xT
Why are mine so dry and the are edges rough?
Hi Aimee,
Sorry to hear this, unfortunately it’s hard to say. Was there anything you may have adjusted in the recipe? At what point did these seem to take a wrong turn? Let me know:) x
These came out really tasty, but less like a tortilla and more like naan. I used a tortilla press, but they won’t get really flat, and then they shrink up like pizza dough does. Any idea what I could be doing wrong?
Hi Sara,
Thanks for trying this recipe and sharing your feedback! When working with your dough, is it at room temp or warm? It works best that way. I hope this helps! xx
If it’s shrinking right away it could mean it needs more time to rest
So easy and delicious!!! Will be making these more often. Thanks!
Thanks so much, Diane! Love to hear this recipe turned out well for you. I appreciate you making it! Have a great weekend! xx
Hi! I’ve made your recipe in the past, and planning on it tonight! The tortillas came out delicious. My question is this: many other recipes list baking powder as an ingredient. What does it do for this recipe? Just curious!
Keep up the great recipes:)
Bobbilyn
Thanks so much, Bobbilyn! Love to hear this recipe turned out well for you, I appreciate you making it! The baking powder gives the tortillas a slight pillowy texture. xx
How long will the dough last and can you store it or freeze it for later? Thank you
Hi Magen,
Yes, you can store the dough in the freezer for 3 months. Please let me know I you have any other questions! xx
These came out great! I now have a scale and weigh my dry ingredients. That has helped so much in all by baking. Who knew the density of flour could be so variable??? I will make them a little smaller next time for my tacos and fahitas 🙂
Hi Lauren,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Family loved this receipe and we make them weekly
Hi Shirley,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
I had been making flour tortillas for the past few weeks off of another recipe I had found online. Very similar, but they never quite came out GREAT! They were dried out, crispy, very flour-y, etc. (and I wasn’t overcooking them at all.) I tried this recipe once, and they came out PERFECT!
My friends and I all agree that your recipes never disappoint! Thank you!!
Hey Ashley,
Happy Friday!🌺 I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you!