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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.
Never thought I’d be making homemade tortillas – tried it on a whim and the recipe was so easy and they tasted great!
Hey Erica,
I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Exactly as easy as described! Cant wait to make them again!!!
Hey Claire,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
Why is a white person making Mexican food
What a completely unnecessary and mean comment.
Have you ever made a burger? Pie? Ribs? Corn dog? Wings?
Perhaps because all people eat food, and this is a food blog?
Take your racist, gate-keeping bigotry elsewhere.
So so delicious! I’ve been afraid to try homemade flour tortillas, and they were perfect! Quick question…when you mention the storage options, are you talking about the cooked tortillas, or the dough? I’m wondering if you can freeze the dough? Thank you!
Hey Pamela,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! You could totally freeze the dough! xTieghan
Ok, I’m not sure what I did wrong but my tortillas turned out kind of thick and dry/crunchy as opposed to soft and chewy. Would love advice on what may have gone wrong there !
Hi Elizabeth,
Thanks for giving the recipe a try, sorry to hear you had some issues. It’s hard to say without seeing them, but I would check all of your ingredients to make sure they are fresh. It’s also important to not over-work the dough. Finally, it sounds like they may have been on the skillet for far too long. I hope this helps for next time! xx
So easy and delicious! Never buying tortillas again.
Hey Maddie,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Super easy and good. I’d recommend stretching the dough out with your hands after rolling it, because even after stretching mine super thin the tortillas cooked up pretty thick. I didn’t have the crunchiness problem others mention—very soft and flexible
Hi Bethany,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
So easy and so tasty. I do have a question though, my tortillas ended up really crispy and crunchy. Is this a cooking too long issue?
Hi Kristi,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Sorry to hear they were crunchy, sounds like you may have over cooked them, next time remove from the skillet as they start to bubble:) xxT
This happened to mine too :/ would love to know why.
Hi Madison,
Yes, sounds like they were definitely cooked to long, next time pull them off once they start to bubble. xx
Also make sure you’re putting the cooked tortillas under a towel! My husband and I made them tonight, and I forgot to relay that important detail to him.. we could tell those first ones were a bit hard, but once we put the towel over them they softened up!
Thanks for the reminder, Megan!
Wow! These were easier to make than I expected and they taste amazing!
Hey Jade,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Could I use white whole wheat flour? Would I need more liquid? Thanks so much for your wonderful recipes!
Hi Doria,
I’m sure that would be just fine for you to do, I would add more liquid if needed, just eye ball it! I hope you love the recipe! xTieghan
For those trying this with a gluten free 1 to 1 flour, they don’t turn out well.
Sorry to hear you didn’t have luck Dani, please let me know if I can help in any way!
Oops, forgot to give the 5 stars it so rightly deserves!
Thanks again:)
I’ve tried these a couple times now. They are super delicious, however, mine reduse to roll out like yours and they’re more like a flat bread than a tortilla. I’m in Washington State and I know elevation can make a difference, do you think that’s the issue? Or is it something I’m doing wrong?
Hi Brandy,
Thanks so much for making the recipe!! I don’t think it’s the elevation:) I would try letting the dough rest longer next time and just be careful not to overwork it. I hope this helps! xx
Thank you! I’ll try that!
Absolutely yummy!
I’ve made these at least 4 times now, they’re so good! I use a pot lid as a cookie cutter and get perfectly round tortillas every time. Love your work!
Hey Letitia,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Hi, may I ask how to reheat the tortillas? Say I kept it in the fridge, how can I reheat it the next day if I don’t have a microwave? Thank you! 🙂
Hi Karla,
You can wrap them in foil and pop them in the oven on low to reheat. Please let me know if you have any other questions! xTieghan
This recipe is amazing! My tortillas turned out so tasty! How do you get yours so round? I couldn’t get mine like yours in the picture. Also, do you have a corn tortilla recipe??
Hi Katie,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! I try to rotate the dough often while rolling them out to get a round shape. Sorry, I don’t have one for corn tortillas. Hope you’re off to a great weekend! xTieghan