Homemade Flour Tortillas

Published March 5, 2020

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Homemade Flour Tortillas! Also known as the worlds best way to make tortillas and they only require 5 ingredients (3 if you don’t count water and salt)!

They’re super soft, perfectly chewy and completely addictive.

Stack of homemade flour tortillas on a white kitchen cloth. Top tortilla is folded over to show soft and moist texture.

Easy Flour Tortillas Recipe

Would you believe me if I said homemade tortillas are one of my favorite foods? Maybe some would say that’s boring but honestly there’s just something so comforting and satisfying about them.

Maybe it’s the labor of love that goes into assembling them (and how it’s almost meditative to roll them), or perhaps it’s due to the simple yet astounding fact that so few ingredients can create a primitive something that’s so tasty.

And I’m sure one of the things that makes us love them so, is that they are an unparalleled upgrade to fajitas and tacos.

The bagged flour tortillas at the store don’t even compare – it’s like a wagyu steak vs. hamburger. Better texture, better flavor, and much better taste.

I know it’s real life and we may not always have the extra time to make them but when you’ve got some time on the weekend prep some in advance for dinner that week, you’ll be so glad you did!

Then after you’ve made them a handful of times, you’ll realize you can get the process down to about 15 minute prep and then it becomes a no brainer, and almost requisite to finish off those favorite Mexican recipes.

Overhead image of flour tortillas layered across each other on a white kitchen cloth.

Ingredients Needed for Tortilla Dough

  • Unbleached all-purpose flour – nothing special needed here, just basic flour. I don’t recommend bleached flour, it won’t taste as good.
  • Baking powder – in a pinch this can be omitted. I’ve made the recipe without it while recipe testing and there’s not a huge difference.
  • Salt – just standard table salt is what I use.
  • Vegetable oil – if you’d like, you could swap to a different oil for a healthier option such as light olive oil. I’ve tested different fats in the past (butter, lard, shortening) but vegetable oil always seems to make softer and more moist tortillas.
  • Warm water – no special temperature required it should just be warm (not lukewarm or very hot).

5 Ingredients needed to make flour tortillas from scratch shown here.

How to Make Flour Tortillas from Scratch

  • 1. Whisk dry ingredients: In the bowl of an electric stand mixer whisk together flour, baking powder and salt.
  • 2. Blend in wet ingredients: Pour in vegetable oil and water and stir just until mixture comes together in clumps.
  • 3. Knead mixture: Set electric stand mixer with hooK attachment, knead mixture on medium speed about 2 minutes (or knead by hand for about 5 minutes).
  • Tip for consistency: Dough should be soft and supple. If it is overly sticky you can mix in 1 tbsp flour at a time to reach a workable, yet stretchy dough. On the other hand if it seems dry you can mix in 1 – 2 Tbsp of water.

Image showing steps how to make flour tortilla dough in a stand mixer.

  • 4. Rest dough: Transfer dough to an oiled bowl, cover tightly with plastic wrap or a damp cloth and let rest 1 hour.
  • 5. Shape dough into balls: Divide into 8 – 9 equal portions. Roll into smooth balls. Transfer to a greased plate, cover and let rest 10 minutes.
  • 6. Preheat a cast iron skillet over medium-high heat.
  • 7. Roll dough: roll each piece of dough on a floured surface into a circle.
  • 8. Cook: cook in hot griddle until golden brown spots appear on bottom, then flip and continue to cook.
  • 9. Let steam and soften: Transfer to an airtight container or resealable bag with a paper towel at the bottom. Cover or seal and let steam
  • 10. Repeat process: repeat process with remaining tortillas.

Image showing steps how to shape tortilla dough in different stages, how to cook tortillas and how to steam tortillas after cooking in a resealable bag.

Why Rest Tortilla Dough?

It allows time for the gluten in the dough to relax and makes dough easier to work with. Rolling becomes a breeze.

Can I Use Wheat Flour?

Yes. Preferably for a softer texture I recommend using white whole wheat flour if you can find it.

How to Store Homemade Tortillas

  • Tortillas can be kept at room temperature but they’ll only keep a few days this way.
  • For longer shelf life, refrigerate or freeze tortillas.
  • To freeze, layer pieces of parchment paper between each tortilla (or sections if you plan to thaw a stack at once). Wrap with foil or plastic wrap and transfer to an airtight container.
  • Thaw overnight and heat. I’ve even heated individual ones straight from the freezer in the microwave (just cover with a damp paper towel).

Ways to Use Homemade Tortillas

There are so many things you can make with homemade flour tortillas, really the possibilities are endless but here are a few classic ways:

Tips for the Best Flour Tortillas

  • Work to get the proper dough consistency. It should be soft and supple, and moist. It shouldn’t be a sticky mess, but be careful not to add too much flour or you’ll have dough that’s harder to roll and dry tortillas.
  • Stick with unbleached flour for great flavor and texture.
  • Use vegetable oil or another mildly flavor liquid cooking oil.
  • Don’t skip the steaming step or tortillas won’t be as soft and moistened throughout.
  • Serve warm. We all know a warm tortilla is 100 times better than a cold one.

 

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Homemade Flour Tortillas
5 from 16 votes

Homemade Flour Tortillas

Homemade Flour Tortillas! Also known as the worlds best way to make tortillas and they only require 5 ingredients (3 if you don't count water and salt) and a simple prep! They're super soft, perfectly chewy and completely addictive.
Servings: 10
Prep20 minutes
Cook10 minutes
Resting Tim1 hour 10 minutes
Ready in: 1 hour 40 minutes

Ingredients

Instructions

  • In the bowl of an electric stand mixer whisk together flour, baking powder and salt.
  • Pour in vegetable oil and water and stir just until mixture comes together in clumps.
  • Set electric stand mixer with hook attachment, knead mixture on medium speed about 2 minutes (or knead by hand for about 5 minutes).
  • Dough should be soft and supple. If it is overly sticky you can mix in 1 tbsp flour at a time to reach a workable, yet stretchy dough. On the other hand if it seems dry you can mix in 1 - 2 Tbsp of water.
  • Transfer dough to an oiled bowl (it just needs to be large enough to fit, it's volume won't increase), cover tightly with plastic wrap or a damp cloth and let rest 1 hour.
  • Divide into 10 equal portions (or less if if making larger tortillas. Roll into balls. Transfer to a greased plate, cover and let rest 10 minutes.
  • Preheat a cast iron skillet over medium-high heat.
  • Lightly flour a work surface and remove one piece of the dough, keep remaining dough covered.
  • To roll into round use a rolling pin, dust top with flour and flatten slightly. Roll upward then downward. Rotate and flip tortilla to continue to get a round shape and reduce sticking (roll out to about 6 inches).
  • Transfer to preheated grill and cook until golden brown spots appear on bottom and top surface is bubbly, about 20 - 30 seconds. Flip and continue to cook until light golden brown spots apear on opposite side, about 15 seconds longer (careful not to overcook or they'll dry out).
  • Transfer to an airtight container or resealable bag with a paper towel at the bottom. Cover or seal and let steam, then repeat process with remaining tortillas. If you find skillet is too hot and is burning tortillas then reduce burner temperature to medium.
  • Store in an airtight container at room temperature for a few days or freeze for a few months.
Nutrition Facts
Homemade Flour Tortillas
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 118mg5%
Potassium 50mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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72 Comments

  • Marie

    I usually use baking powder. I’m go na try with out baking powder

  • smyth

    Hey there!
    I’m planning on making these for a dinner with a friend but need to do some stuff ahead of time- if there’s about 4 hours of time between steps 9 and 10 will there be an issue? Thanks so much!

  • Suzanne Mendonca

    Very delicious! It brings back memories as a little girl watching my friend mom/grandmother making homemade tortillas.

  • Timothy Collins

    To simplify it even more…when I get flour it is available in 1lb. Sacks. I want to use entire lb. all at once~how would the ingredients differ for 1 lb?

    • Jaclyn

      Jaclyn Bell

      That’s a little tricky because the recipe is using 9.98 oz so if you double you’d still need a bit more flour. The easiest method is just to use a kitchen scale.

  • Barb

    Love this recipe! They’re so much better than store bought.

  • Melissa

    I love these. I made them 3 times and they were absolutely perfect then the fourth time they were brittle.. do you know what would cause that? Literally the exact same amounts of everything as the previous times so I found it weird. I just made them again this morning so I’ll see how these ones turn out. (Fingers crossed)
    But I wanted to thank you for this recipe, it is the best one I have used by far!!

    • Jaclyn

      Jaclyn Bell

      Did you steam and soften them in a bag or container? And cook for same times?

      I’m glad you have been enjoying the recipe!

      • Melissa

        Yes. Steamed in a bag. And cooked same. Idk.. just bad luck that time, this time round was perfect again! 😊 thanks

        • Jaclyn

          Jaclyn Bell

          Hmmm I wonder what it was then. Glad they were successful again the next time though!

  • AB

    These were delicious. I was nervous about not having a tortilla press, but once I made 1-2, I got the hang of it and it was easy. Thank you!