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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.
Great recipe! They didn’t break when rolling them out and they were super thin!
Hey Jessyka,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
Can the tortillas be stored on the counter or do they need to be refrigerated for use later in the day?
Hi Wendy,
You can keep the tortillas in an airtight container on the counter for up to 3 days. I hope you love the recipe! xTieghan
I’ve made this several times & love this recipe! Easy enough even without a tortilla press. Just take your time & keep your cast iron oiled.
Hey Wendy,
I am so glad you have been enjoying this recipe, thanks for making it so often! xTieghan
Definitely making these tomorrow. I’ve made them in the past from different recipes but yours look so good. PS. I always use a little oil when I fry mine. ?
I hope you love the recipe Sonya!! Let me know how they turn out! xx
Absolutely amazing! I cannot believe how fast/easy they are to make either! I tried the tortillas with just cheese dipped in greek yogurt, another with homemade aioli, bacon, cheddar, turkey, avocado and spring mix. My husband did left over roast beef with ranch, bacon and some other things. We both loved them and now he wants to get a tortilla press to make it easier (I used a costco vodka bottle to roll lol). We wont be able to go back to store bought tortilla that’s for sure. Thanks for the awesome recipe!
Hey Amanda,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
This recipe was very easy and turned out great! We have now realized that these home made tortillas were so good that I don’t think we can go back to eating store bought ones. I only wish I would have tried this recipe sooner. We have stepped up our taco game in this house! Thank you for this great recipe!
Hey Lori,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
We used milk and butter
Awesome!!
These are the most amazing tortillas. I’ve been making them weekly for my kids’ lunches for wraps, etc.. seriously cannot go back to store-bought. I cut dough into eight pieces to make them larger for lunch wraps.
Very easy to make and quick too! ♥️
Hi Sarah,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Would this recipe work using coconut flour?
Hi Denisha,
I’ve not tried this recipe with coconut flour, I would try using gluten free flour first! I hope you love the recipe! xx
Wow so easy to make. I was so impressed and shocked how easy it was. Even faster if you have a tortilla press which I’m about to go buy one now.
Will be making these instead of buying from here on out.
Any tips on how to store the uncooked dough? If I wanted to roll them out but cook them at a later time; what would be the best way to store them?
Hey Christine,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! I would store the dough in an airtight container in the fridge. Have a great weekend:)
Super yummy and now my family doesn’t want store bought! One challenge I had was that they keep shrinking. Do you use all purpose or should I cut my flour with some pastry flour to weaken it a bit? Thanks!!
Hi Lauren,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Are they shrinking before or after the skillet? You could try some pastry flour. Also, make sure you aren’t over-working the dough. Have a great weekend:)
I can’t believe I’ve been buying store brands all these years when I could have been making homemade!! These are so EASY and delicious!! Made them last night for the first time and will be making from now on! Mine didn’t turn out thick, but thicker than they should be. It really does need to be rolled out paper thin. I made a couple without the olive oil, made the remaining with the olive oil and it did make them much better than without. Thank you so much for once again an easy and amazing recipe! ❤️
Hey Cindy,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
Delicious tortillas! Question: do I let them come to room temp before I put them in a ziploc bag or put them in warm?
Hey Alix,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! You can allow them to come to room temp. xx
Made these tonight and they were delicious!!!! I made them with coconut oil because I didn’t have room temperature butter and they turned out great. The prep was very easy and I ended up making 14 tortillas. I served these for shrimp tacos and am already planning another batch of tacos this week! Great recipe!
Hey Tamara,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
I’ve been making homemade tortillas for years but will only be using this recipe from here on out! Top notch! Weekly staple!
Hey Bri,
Amazing! I appreciate you giving this recipe a try and I am so glad it is going to become a weekly staple for you! xTieghan