Next Post
Cheesy Green Chile and Avocado Rice Quesadillas.
This post may contain affiliate links, please see our privacy policy for details.
These Easy Homemade Flour Tortillas are so much better than anything from the store. Homemade tortillas are extra soft, doughy, and chewy. I like to add salted butter, for extra deliciousness. Fresh flour tortillas are so easy to make at home and pretty difficult to mess up. No yeast + no rising time = simple as can be!
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!
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
Servings: 12 tortillas
Calories Per Serving: 172 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Butter: I like the flavor of butter best, but coconut oil can also be used.
Storage: the tortillas can be stored in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.
This post was originally published on April 19, 2022
I had the same problem that poster Imani did. And they were practically see through when I put them in the cast iron pan w/a drizzle of oil. They won’t roll. I’ll be lucky if they fold. Then I turned to Dr. Google to see what might have happened. Baking Powder is a leavening agent. It will make them rise. For flat ones like Tieghan’s recipe shows, I’d leave out the Baking Powder.
One other share: bust out your kitchen scale. Weigh the whole batch, divide by 12 (in my case six) and you can easily see how much one should weigh. I do this with bread, rolls, just about everything and it makes it all nice and uniform. And I am not a math major, so I find using grams make the math easier! 😉 I will try these again but sans the BP. Thanks!
Thanks for sharing, Suzy!!
Hi, they looked like the ones in the store. Mine turned out a little doughy in the middle. Should have rolled them out even more.
Hi, rolled them out 8″, cooked them in an iron skillet (bubbled & brown spots). They looked just left ke the ones
Just finished trying this recipe for the second time. I am following it to the letter, but for some reason, when I placed the pressed (or rolled) tortillas on the hot skillet, they immediately start shrinking. The result is a flatbread that is thicker than a tortilla, very similar to a pita or naan. Still tasty, but impossible to use as a tortilla. Any idea what I might be doing wrong?
Hey Imani,
That’s so frustrating! I’m sorry you are having trouble! It sounds like you have to roll the dough out even thinner. Try to get it rolled out to a 1/2 inch round. That should really help!
Let me know how this works for you!
Hi Imani, it may also help to wait longer between the time you roll out the dough and when you actually place it on the skillet. That will give the gluten that’s been produced from rolling it out time to relax a little more before it goes on the heat. Even doing that there will be some shrinking but along with making sure you roll it out very thin that should help!