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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.
Can I use whole wheat flour instead of AP flour? Will I need to make adjustments?
Hi Theresa,
It should be totally fine for you to follow the recipe as is using whole wheat flour. Please let me know if you give the recipe a try, I hope they turn out amazing for you! xT
I made these tonight and they were delicious! I have made countless tortilla recipes and this is by far the best!
Hi Erica,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
Wow, made these to go with the chicken fajitas bowls a few days ago. Both were a hit. These tortillas are pretty easy to put together and roll out. I was wondering about needing the 5 tablespoons of butter, but I’m so glad I put in the full amount (always trying to watch the fat intake!) which made them so easy to roll and the taste is phenomenal. We are still warming them up on the second day and enjoying just as much as when they came off the pan. Thanks again for another delicious recipe ❤️
Hey Jennifer,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
So much. So easy to make. I’ve made them twice now and probably will never have to look at the recipe again
Hey Mary,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
These were amazing! Making homemade tortillas sounds hard- but the recipe does say “easy” and I can attest that it was! I can’t believe how delicious these were and how quick the dough was to throw together. Might have to add this to the taco night routine permanently!!
Hey Kerri,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
So yummy. If your tortillas are not as thin as you’d like, give the dough a bit more time to rest. I honestly rested mine for about an hour bc I prepped the dough before leaving my house and then made them on site. I also used a tortilla press – found on Amazon and love.
Hey Lia,
Thanks so much for sharing your feedback, so glad to hear this recipe was enjoyed!! xxTieghan
These were really yummy. Made them tonight and everyone loved them. I found through trial and error that the oil is super important, I had to use more than a thin film and a hot skillet is important too. Everyone devoured them. This girl won’t be buying flour tortillas any more, when homemade are this easy.
Hi Kimberly,
I love to hear that this recipe was enjoyed, thanks so much for making it! Hope you’re off to a great Monday:) xTieghan
Can’t believe I’ve never made homemade tortillas before… So easy and way better than store bought. Made them for taco night and the whole family loved them!
Hey Kim,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
Do you think a 1:1 gluten free flour would work, and if so would you think the amount needs to change? Thank you
Hi Lynn,
You should be able to use an equal amount of gluten free flour in this recipe! Please let me know if you give them a try, I hope you love the tortillas! xT
I have to say that these are definitely not worth the effort. I don’t have a cast iron skillet, but read up on how to cook them in a pan. Cooking them one at a time took forever. Fortunately, we are in an area of the country where really good tortillas are available in the grocery store. If you just char them a little in the pan, they are great.
Hi Martha,
Thanks for trying the recipe and sharing your feedback, sorry to hear they were not worth it:) Have the best Saturday! xTieghan
Mine definitely did not come out as thin as hers I rolled it out very very thin so I don’t know what happened there but they are very pliable and tasty! I’ll have to try again. ?
Hi Stephanie,
Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! Just keep rolling and try not to over-mix the dough:) ☀️xxT
Could you use a mixer and a dough hook to form the dough?
Hey Suann,
Not for this recipe, just mix with a spoon or spatula, you want to be super careful not to over mix the dough which a mixer would do. Let me know if you give the recipe a try, I hope you love it! xx
Very tasty but mine didn’t bubble or rise. These came out flat. What might I have done wrong?
Hi Jenny,
Thanks for giving the recipe a try, sorry to hear you had some issues!! I would say check your baking powder to see if it’s old, sounds like that could be the culprit!! Let me know if you have any other questions:) xx
Looks delicious! Would gluten free flour or another type of flour that is gluten free work as well?
Hey Lorna,
An equal amount of gluten free flour should work well for you, I like Bob’s Red Mill. I hope you love the recipe! xTieghan
The flavor of these is so good. Mine came out too thick though… can’t figure out how to get them thin without tearing. Need to keep practicing.
Hey Dana,
Thanks for trying the recipe!! It does take a little practice, just roll the dough as thin as you can and try not to over work the dough. I hope this helps! xTieghan
Made these tonight for my shrimp tacos and they turned out great. Will never buy a packaged tortilla again!
Hey Maria,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan