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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.
Meh my tortillas didn’t turn out like the original recipe’s photos. I used a roller and they still turned out very doughy.
My husband said they tasted like biscuits. I don’t think they tasted like tortillas but more similar to naan. I won’t be remaking.
Hi Sarah! Thanks so much for giving the recipe a try and for your honest feedback! It sounds like the dough may have been a bit too thick—rolling them extra thin can help get that classic tortilla texture. Totally understand it’s not for everyone, and I appreciate you giving it a shot! xT
Just made these for the first time and they are great. A delicious and easy to make recipe. I also used vegetable oil instead of coconut oil 1:1.
Thank you so much! I am so glad you enjoyed these tortillas! Thanks for giving them a try! xT
Thank you I’m gonna give this a shot. I might try all three (butter, coconut oil, and beef tallow ) I never thought to use coconut butter! Excellently written, good confidence booster.
Hey Benjamin! So glad these tortillas were a hit for you and boosted your confidence in the kitchen! Keep on cooking! 🙂 xT
*BUY* lol, not “by”
Correction from my last comment.
THESE ARE AMAZING!
I decided to make these last night for tacos and they are so easy to make. They are sturdier than the store bought ones and taste one million times better. These are ingredients that I always have on hand and we will continue making these. I will never by store bought ones again.
Keep the awesome recipes coming!
Wow thank you SO much Ashley! Sooo happy to hear you’re loving these tortillas! 🙂 xT
Why do mine come out thick like a pita?
Hey Michele! I would say you’re probably not rolling them out thin enough! You could also add a little more liquid to the dough if you feel like they’re too thick! Hope this helps! 🙂 xT
These saved me in a pinch doing some postpartum meal prep when I ran out of tortillas! I rolled them for enchiladas right away – the remaining tortilla I dosed in butter, added a little cinnamon and sugar making a little makeshift treat that reminded me of lefse for my kiddos and husband 🙂 we all loved the flavor – I used coconut oil for the dough and thought it was so tasty. Thank you!
Hey Miryah! Aw this just made me whole day! I love hearing all of the ways you use these tortillas, I’m so happy this recipe has been a help to you in this busy phase of life! Hope you continue to enjoy them, have a great week! 🙂 xT
This is the second homemade tortilla recipe I have tried and I have no need to try another. These tortillas were unbelievably delicious and insanely simple to make. The hardest thing about making these was trying not to eat them as soon as they were off the skillet. I I softened extra butter to spread atop the finished tortillas because I LOVE spreading butter on tortillas and having them as a snack. Shockingly, I did not use the extra butter to spread atop my tortillas like I always do. This recipe yields a completely self-sufficient tortilla. My husband and 11-year old son were equally happy and impressed with these. I look forward to making these many, many times.
Hey Ashley! Wow this comment just made me SO happy! I’m so so glad you loved these tortillas, and I hope they’ll continue to be your go-to tortillas in the future! Have a great week and thanks again! xT
These are REALLY good and truly so easy. The salted butter gives it the perfect flavor. They remind me of Cafe Rio’s flour tortillas, which my husband is obsessed with (but these are waaaay better). This recipe is a keeper!
Wow thank you SO much Shelby! So glad you loved these tortillas!! Have an amazing week!! 🙂 xT
I’ve made this recipe about a dozen times over the past year and it’s easily my favorite tortilla recipe. I always multiply the recipe by 1.5 so I can use a whole stick of butter (makes about 24 tortillas). I pour almost boiling water over the butter and then mix that into the flour mixture after the butter melts. The dough is so easy to work with and the whole process is very quick.
Hey Olivia! Thank you so so much for this kind comment about these tortillas! These are definitely a staple in my kitchen and I am so happy to hear they are in yours as well! 🙂 xT
Delicious but flawed. I’ve made this recipe many times, and they are delicious. However, you can only believe in beginner’s error so many times before you realize that the recipe just isn’t quite right. This dough is too thick. That remains the problem even if you buy the cast iron pan, even if you adjust the baking powder amounts, even if you invest in a tortilla press, etc. With this recipe and some hard-core rolling pin work, you can make some decent 6 inch, thick tortillas, though they may not be totally round.
Thank you so much for your honest feedback—and for giving the recipe multiple tries! I’m so glad you’ve still found them delicious, but I totally hear you. I would maybe add a little bit more water (just add a tablespoon at a time) and also letting the dough rest longer so the gluten can develop. Thanks again for your feedback Ash! xT
Hello! I have a question, wondering if you have the answer 🙂 if I wanted to up the chewiness/elasticity of the tortillas, how might I adjust the recipe?
Hi Jennie! Hmm I’m not quite sure about that one! I would maybe suggest using bread flour and adding a little bit more water to the dough? xT
Excellent. I didn’t have much time to make the recipe but it came together quickly and so easy. Delicious! This will be my go to. Thank you.
Hey Shyla,
Happy Tuesday!! I’m so glad to hear this recipe turned out nicely for you, thanks a lot for making it!
This recipe is just the best tortillas recipe! Sure it’s easy but it takes just as good if not better than some of the more time consuming ones.
Thanks so much, Ali! Love to hear this:) These are definitely a go to for me as well!
Loved this recipe! The tortillas tasted so good with the coconut oil! Curious if you can freeze the dough if you don’t want to cook the tortillas all at once!
Thanks so much for trying out these tortillas Ashley! Yes, you can freeze the dough if you don’t want to cook the tortillas right away! 🙂 xT
I would eat the torilla’s themselves…hehe
Thanks for trying the recipe!!
I just tried making these tonight and I used my tortilla press but they didn’t turn out at all. I’d press the dough but it would spring back. They turned out to look like little scones 😔
Hi Kami,
Sorry to hear this. I have never used a tortilla press, so I am not sure what went wrong here. Was your dough room temp? x
Tortilla presses are usually for corn tortillas, not the flour tortillas (I learned this the hard way). The best way to flatten out the flour tortillas is with a rolling pin.
Hi there! Thank you so much for the feedback! Such great tips! 🙂 xT
I never have problems with the press and flour tortillas, however, I let my dough rest for at least 15 mins before pressing.
Let your dough rest for about 15 minutes before rolling. This will help relax the gluten. Keep your dough balls covered while they rest.
muy yummy
Thanks so much!!