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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.
I finally figured out how to get these AWESOME and delicious tortillas thin and beautiful just like the picture! I was so determined after the first two were more like flatbread. I divided the dough into 24 pieces instead of 12.. When I rolled them I pushed down hard…. Almost to the point of splitting the dough. And I rolled over the edges (hard) onto the counter so the edges were super thin. Then I put enough of a drizzle of oil into the pan so that I could swirl the pan and thinly coat the whole pan. Then when I put the shell on it took about…20 seconds to bubble and when it was able to slide freely (30 sec) I turned it right away and let it go about 30 more seconds. They turned out thin and yummy and absolutely made the chicken bowl fajitas.
Hey Linda,
Thanks so much for sharing what worked well for you, this is super helpful!! I am so glad you enjoyed the tortillas, thanks for giving them another try:) xTieghan
Made tortillas tonight. They are amazing!!
Everyone loves them and you’re right, we will never be able to eat packaged ones ever again. They were so easy to make and took no time at all. We used them for your chicken fajitas and that was delicious as well.
Hi Catherine,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
Yep, these are awesome! Homemade tortillas in general will steer you away from store bought, and these are the best I’ve ever had! They roll out pretty easily, and have some great flavor too!
Hi Shannon,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
Hi- would whole wheat flour work the same? Or would there be some adjustments to the recipe? Thank you!
Hi Delia,
Whole wheat flour should work just fine for you! I hope you love the recipe, please let me know if you give it a try! xx
So delicious! They taste way better than store bought and super easy to make! Any suggestions for how to get them rolled out very thin? Mine were thicker and so they turned out crunchy. Still good just hard to make a wrap with them.
Hey Amanda,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Just be sure not to overwork the dough and then maybe use small pieces of dough when rolling them out to get them thinner. Have a great weekend:) xx
I made this flour tortilla recipe today and they are so so delicious! I am of Mexican descent and dream of the homemade tortillas my mother, aunts, and grandmothers would make. Dare I say, these rival those I remember from my childhood? Anyway, if you are at all curious about trying this recipe, try it out – I don’t think you’ll be disappointed. Only wish I had more time on my hands so I could make them more often! Thanks for another great recipe, Tieghan!
Hey Sofia,
Wow!! Thanks for the compliment, I am so glad you enjoyed this recipe:) Thanks for giving it a try and sharing your review! Have a great Friday! xx
These were so easy to make and absolutely delicious. My 4 and a half year daughter and I made them for pesto chicken and avocado bacon salad wraps. I don’t think I can ever buy store bought tortillas again. I had a hard time rolling them out round, but I watched a quick youtube video on how to get them round, and the rest came out perfect.
Hey Kristen,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️
Hello!! I live in Michigan and tried to make these gluten free the other day. They taste great, but would not stay together. I am wondering, do I have to account for altitude? Or maybe adjust something in the Bobs Red Mill Gluten Free 1:1 flour?
Thanks so much!
Hey Holly,
Thanks so much for giving the recipe a try, sorry to hear you had some issues! You used Bob’s Red Mill GF flour? Were they falling apart before making them like the dough part or after they were made? Did you try adding a little more water? Let me know! xTieghan
simple and delicious- will definitely be making my own when I can!
Hi Shannon,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
I wasn’t able to come close to getting them rolled out ’round’ but they were fantastic tasting!!
Hey Elise,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! Lol what shape were they? xTieghan
A tortilla press is great for corn tortilla, but I prefer to roll out flour tortillas because I can never get them thin enough by just pressing them.
Thanks for sharing Gillian! I prefer rolling them out as well:)
Can I use unsalted butter in these to keep sodium low?
Hi Michelle,
Sure, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love the recipe! xx
Could these be made with GF flour?
Hi Heather,
Yes, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
The taste was in pointe so much better than store bought I don’t think I can go back to those now. Only thing is mine were a little thick after baking. Do you roll them very thin?
Hey Roxanne,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Yes, roll them pretty thin because they do puff up while cooking too! Have a great weekend!☀️ xx
Did you try them with a gf flour blend? If so what did you use & how did they come out?
Could you make with almond or coconut flour do you think? Keto!
Hey Emma,
Sorry, I don’t think either of those would work all that well for you, I would try a gluten free flour blend like Bob’s Red Mill. Please let me know if you have any other questions!! xTieghan
omg! these are so easy to make and taste SO much better than store bought tortillas. i didn’t have a rolling pin on hand, but a bottle of tequila worked just fine 🙂 made these for the pesto chicken avocado wraps and – just wow. sooooo good!!
Hi Alyssa,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Easy and tastes amazing! Except apparently i can only make squares haha, any rolling tips on making them round?
cheers,
Kate
Hey Kate,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! Lol try rolling them into small balls with your hands and then rolling them out from that. xxT