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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.
First time attempting to make tortillas and it was a success! I found that after rolling and giving them a gentle stretch before throwing them on the pan helped them to bubble and slightly rise. Otherwise they were completely flat.
Thank you for a wonderful beginner friendly recipe !
Hey Theresa,
Awesome!! Love to hear this recipe turned out well for you, I appreciate you making it!
This was amazing. So perfect, simple, and my family loved them! Definitely saving the recipe and sharing with family!
Hey Jessica,
Fantastic! Love to hear this turned out well for you, thanks for making it!
Happy Thanksgiving!
I would roll them out to 8 inches and they were too thick. They need to be paper thin to be able to fold them for making burritos and getting a diameter to 10 inches.
The problem I had was thickness and then getting them thin enough they would stick to the floured countertop.
Hi Kellie,
Thanks for trying this recipe and sharing your feedback, sorry to hear they did not turn out for you!
Love these so much! Been making them weekly at least. My 3 year old calls them “quesadillas” and gets so excited 🤭
Hey Gina,
Amazing!! I appreciate you making this recipe and your comment, love to hear that it was a win!
Have a wonderful weekend!
These are really fun to make. I used a tortilla press, but will make them a little thinner next time. Ate them tostada style as they were a little bit thick and small. Served them with homemade shrimp ceviche, adding cheese, lettuce and homemade pickled peppers.
Can’t wait to make these again.
Thanks so much, Susan! I am so glad you enjoyed this recipe, thanks a lot for making the tortillas!
I don’t know how you can knead the dough, it was completely stuck to my hands and I lost about half of it. Am I missing something?
Hi Lindsey,
So sorry to hear this, sounds like you just needed a touch more flour or try coating your hands in olive oil. I hope this helps!
I cheat and use my bread machine for the kneading.
I love this recipe! They are so easy to make and taste delicious.
Hey Jordan,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Amazing
Hey Catherine,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
I used to buy tortillas from the store, but no more. These are so easy to make and taste delicious. I had to make a double batch as the first lot were gone as soon as they came out of the pan and there were none left for dinner!
Hey Amanda,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
Yum
Thanks so much, Shannon!
I’ve made this so many times recently. My family is obsessed with this recipe and we cannot have mexican food now without these amazing homemade tortillas. Thanks!
Hey Heather,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
Excellent recipe! Made breakfast tacos out of them!!!
Thanks so much, Diane!
I haven’t tried making these yet, but I’m wondering if I would be able to use a mixer with a kneading attachment for the dough I have arthritis and really can’t do the kneading.
Hi Brandy,
Of course, that would be just fine for you to do! Please let me know if you have any other questions!
This came out perfectly. Honestly, I’ve badly screwed up every other flat bread I’ve ever tried to make, so I’m very impressed. Great recipe.
Hey Kate,
Love to hear this! Thank you so much for making this recipe and your feedback.
Have a great weekend!
Great recipe. We used ghee butter. Will be making this again
Hey there,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Could I do half butter and Half coconut oil ? Can’t wait to try this!1
Hi Faith,
Yes, that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it!
10/10 wouldn’t use a different recipe even if you gave me a million dollars. a double batch lasts about 24 hours in our house!
Thanks so much, Breanna! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
I’ve made these multiple times and for some reason I press the roll and once I release they shrink up. They taste delicious but I would love to know what I’m doing wrong.
Hey Jasmin,
Thanks for trying this recipe! Is your dough at room temp? That really helps to prevent them from shrinking. Let me know:)
I cook mine in a tortilla cooker no problem shrinking but I do have to double the size of the roll balls to make a 10 inch tortilla. They turned out absolutely perfect.❤️❗️👍🏼
Yes mine come out really thick and small almost like a papusa or pita , what am I doing wrong . I even have a tortilla press
Hi Autumn,
My only guess is that your dough is too cold. Please let me know if this helps!
If you live at a higher altitude you have to reduce the baking powder! I used half and that really helped!