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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’ve recently started making homemade tortillas because we eat a lot of them and I wanted to try my hand at it. I’ve tried a few different recipes but I love how simple quick and tasty these are!
I will say my round rolling technique is not on point yet! 😅
Hey Dakota,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Made these for dinner tonight to make turkey fajitas with our leftover thanksgiving turkey. I added a little extra salt and instead of cooking with oil I used butter of course 😉 they turned out great! Unfortunately I don’t have a rolling pin for some weird reason..or a tortilla press. So I resulted to using a glass to roll them out. They came out a little thicker and had to cook a little longer but they were amazing! So easy to do and I will definitely be using this recipe often!
Oh! And definitely no leftovers in this house! (I got 12 out of this batch) A little disappointed I won’t have some for breakfast..Next time I’m making a double batch! And getting a rolling pin!
Hey Brit,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
This recipe s perfect!!! Thank you
Hey Julianna,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
I made these yesterday and they turned out fantastic! It’s the first recipe I’ve had success with for flour tortillas. I made breakfast tacos this morning with the leftovers and they were still delicious. Thank you for sharing.
Hey Debbie,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!🌼
Hi! Recipe was great! I’m not sure what I did or did not do, but my tortillas came out a little thicker than the photo. Any recs on what I should do differently?
Hey Gina,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! Sounds like they just need to be rolled out thinner:) xx
How do you think whole wheat flour would work for these?
Hi Taylor,
So sorry, I have not tested these with whole wheat flour, I think all purpose flour will work best for you! Please let me know if you give this recipe a try, I hope you love it! xx
Can I use self rising flour for this recipe? I’m boyfriend bought it mistakenly instead of all purpose flour and I want to use it up. What kind of adjustments would I need to do?
Hey Jessica,
Sure, I don’t see why not, you could probably skip the baking powder. I hope this recipe is tasty for you, let me know if you give it a try! xT
Sooooo yummy. And the fastest, easiest recipe. Will seriously never buy tortillas again. Thanks for another staple!
Hey Jenny,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
What portion of this recipe can I make ahead of time? Can I save the dough and cook the tortillas when I want them? or should I make the tortillas and just warm them up when its time to eat?
Hey Jessica,
You can totally make the dough ahead of time and keep in the fridge or freeze it! You can also store for up to 3 days in an airtight container once you make the tortillas. Please let me know if you have any other questions! xT
I made these last night and they came out SO GOOD. Will never buy store bought again! So easy and hold up really well. Heated some up this morning for a breakfast burrito and they held up perfectly. This recipe is great (as usual). Thanks Teighan!! You rock
Hi Nicole,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
The tortillas came out perfectly. I don’t think you can roll them too thin. They made beautiful fish tacos for lunch! Thank you for the recipe!
Hey Joanne,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Very good!!! And very easy to make. You have to roll the dough very thin before you cook it but it is amazing otherwise!!!!
Hi there,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
These are great! They were soft and delicious!
Hi Naomi,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Made these tonight for some home made chimichangas. They were excellent! Rolled up nicely!
Hey Kayla,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
Hi Tieghan! What’s the trick for the tortillas to stay in tack when using them to make burritos or wraps. I made them tonight for fajitas and they cracked in half the minute they were folded. They tasted delicious though!
Hi Amanda,
Thanks for trying the recipe! It’s helpful to work with them while they are still warm and key not to overstuff anything! I hope this helps! xx
Hi Tieghan! I can’t have dairy or coconut….what do you think would be the best substitute for that ingredient? These look amazing and I’m dyin’ to try em.
Hi Jessie,
Almond or oat milk should work well for you here! I hope you love this recipe, please let me know if you give it a try! xx
I’ve also heard of someone using lard. Obviously not the healthiest, but could be a good substitute.
I also seen olive oil used instead of butter