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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
My new go to tortilla recipe. I will be making these weekly for my toddler. So easy! So fast!
Love to hear this Caitlin!! Thanks a lot for giving the recipe a try and sharing your feedback:) xT
These taste amazing! Mine didn’t turn out pliable though. A bit stiff. Any suggestions?
Hi Parita,
Thanks so much for making this recipe!! Was there anything you may have adjusted? Any chance the dough was just a little over-worked? Let me know! xx
How many pieces did you divide the dough into when making wraps?
Hi Gaby,
You will divide the dough into 12 pieces. Please let me know if you have any other questions! xT
These taste amazing but mine turned out a bit thick and more crispy than I wanted. Also the dough seemed very dry. I used exactly the amount of flour, butter and water that the recipe called for so I’m not sure why my dough came out so dry and clumpy. I believe I may have overworked the dough trying to get it to all come together since it was so dry and that is what caused a more crispy thick tortilla. I may try this recipe again with either super super soft butter, or some olive oil instead. But once again, taste was amazing!
Thanks for the input Christina! I appreciate it! 🙂 xT
This was my second time making tortillas, and the last one took too long, so I tried this recipe instead. You want to talk about EASY! What a time saver, and the tortillas were phenomenal. I was moving too quickly and should have spent more time rolling them out to make them thinner, so that’s something I’ll do next time, but these were very tasty. I didn’t have any issues with them shrinking.
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
I just made them but mine came out all misshapen and a little thick. However, they tasted pretty good. Thanks for the recipe.
The best flour tortillas I have ever tried. I made them on my big blackstone grill. I probably could have rolled them a bit thinner but even so, they were super fluffy, soft & delicious. Only tortillas I will use when we want flour tortillas! Used them in place of corn tortillas for chicken enchiladas. I’ll for sure be making these weekly.
Hi! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT
These taste amazing but they came out hard when I cooked them? Flour and baking powder was fresh!
Hey Valerie! Were they pretty thick and or were they rolled out thin enough that they stay soft? They also could have been overdone if they turned out hard? Let me know how I can help! xT
Love making these for quesadillas! Do you think better to freeze dough or tortillas after making? Thanks!
Hi there! I would probably freeze the dough and then let it thaw whenever you’re wanting to make a new batch of tortillas! xT
I’ve many these many times and love them!! I always roll them pretty thin and then let them rest a second time before cooking them. I also freeze them and they are very pliable without breaking once thawed.
Thanks so much Dorothy!!
Perfect recipe! Now I don’t have a tortilla press so they didn’t come out perfect shape but I rolled them out the best I can and they are not hard to roll out just little extra time than I’m sure a press would be and way easier than trying to hand roll pasta dough! Will never get store bought tortillas again. Our go to recipe now is this one, thank you.
So glad you loved these tortillas, Stephanie! xT
These were so good! Made zero changes. t
Tortillas came out so soft, pliable, and yummy! This will definitely be our go to recipe 🙌🏻
Hey Abby! So glad you enjoyed these tortillas! Thank you for trying out the recipe! xT
I just got a tortilla press and I was wondering if you have tried a recipe for fresh corn tortillas? I make your buffalo chicken taquitos pretty regularly and the store bought corn tortillas always crack while backing, even after rubbing with the olive oil per the recipe. I’m thinking using fresh, homemade corn tortillas might help with this problem. Thanks so much!
Hi Susan! I am so sorry, I haven’t ever tried homemade corn tortillas! xT
The trick is to warm up the tortillas before you roll them. Hope that helps
My aunt told me she will warm them in some hot oil before rolling & frying! It works like a charm, just a little messy. A big paper bag from the grocery store works to lay them down after warming them in the oil.
I was thinking of making these in a large amount, rolling them out and using parchment paper to divide and store for future use. Do you think that would be worth the time and effort? I’m debating because this recipe seems so easy!
Hi Kay! Yes, that should work just fine! xT
I’m curious if you were to freeze them, would you freeze after rolling our bit before baking and then thaw/cook when ready? Thx!
Can you make this dough ahead of time? Love this recipe but would love to make the dough earlier to have ready for dinner.
Yes you can totally make the dough ahead of time! xT
I want to Mack these for burrito night. How many pieces should I divide the dough into?
Hi Gaby,
You can follow the recipe as written and divide the dough into 12 pieces. I hope you love this recipe! xT
Honestly, I have made these just about weekly for 4 months straight now. Extremely easy recipe. I find the best batches have been when I use very soft, room temperature butter. When it’s colder, it doesn’t turn out exactly the same. I still eat them, but for best results, leave that butter sitting out for a long while! Love the simplicity of this recipe though and is a great staple, I never purchase tortillas anymore.
Love to hear that you’re enjoying these tortillas! Thank you so so much! xT