Homemade Flour Tortillas
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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.
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.
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).
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.
- 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.
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:
- Burritos (you’ll need to divide into less dough balls and make the tortillas larger)
- Cinnamon sugar chips (with fruit dip)
- Use for enchiladas (unless you prefer corn tortillas like I do)
- Mexican Pizza
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.
Follow Cooking Classy
Homemade Flour Tortillas
- 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup warm water
- 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.