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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
These turned out well! Rolling them by hand, I don’t think mine would fold well for burritos, as they would be too thick or too fragile, but they work great for tacos, quesadillas, wraps, ect. They taste very good.
I followed the recipe exactly the first time. The second time I tried 2 cups AP flour, 1/2 cup whole wheat flour, and 1/2 cup very hot water. I mixed the dough slightly and then added 1 cup sourdough starter/discard. Those also turned out delicious!
Hey Kendra,
Fantastic!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
Hi! Can I let it sit for a few hours before forming and cooking?
Hi Abby,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you give it a try! xx
I made it twice and my grandchild gave me a double thumbs up! He loves homemade tortillas. He’s 6 years old and when he visit his Nana (me) he love his tacos with homemade tortillas. Thank you for the recipe.
Hey Lourdes,
Happy Sunday!! I’m so glad to hear this recipe turned out nicely for you, I appreciate you making it! xx
I made these yesterday with some homemade chicken and mole sauce. They were outstanding! I followed the recipe exactly except I used coconut oil. My husband said they were just like my grandma used to make except I think she used lard so I thought coconut oil was a better choice!
Hey Monica,
Fantastic!! I appreciate you giving this recipe a try and your comment, love to hear it was a winner! xx
My kept falling apart 🙁
Hi there,
Sorry to hear this. At what point were your tortillas falling apart? Was there anything you may have adjusted in the recipe? Please let me know how I can help! xx
The flavor is great but how do I get them thinner? I feel like they are still a little thick. They are also a little stiffer than I expected, it was probably me. Any tricks to getting that soft tortilla?
Hi Lori,
Thanks so much for trying this recipe! For a thinner tortilla, I really just roll them as thin as I possibly can. It really helps if you dough is room temp. My guess is maybe cook a bit less for a softer feel. I hope this helps! xx
To get them softer I like to wrap them in a lint free kitchen towel right after they come out of the pan. It traps in just enough moisture while they cool to keep them from getting stiff 🙂
Good recipe! I used coconut oil and they were yummy. But I think I will have to buy a tortilla press. I can’t do all that rolling. Thanks for the recipe 👍🏼
Hey Glenda,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
These were not good
Sorry to hear this, Lisa. If there is anything that I can help with, please let me know! xx
I like to roll mine out between 2 pieces of waxed paper…don’t tend to dry out and much easier for
children/grandchildren to help😊
This recipe is the best! So soft and delicious and using butter is genius! This will be my go to recipe from now on. Thank you!
Thanks so much, Shirley! Love to hear you enjoyed these tortillas, I appreciate you making them! xT
THESE TURNED OUT REALLY TASTY, BETTER THAN ANY I HAVE TRIED STORE BOUGHT! THE BUTTER IN THEM IS SO GOOD!!!
Hey Lynn,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! xx
If I wanted to make 5-8 12 inch tortillas, should I double the recipe? I had a hard time rolling them out in to 8 inches so I did a trial run and made 6 in various sizes. It’s definitely difficult with a roller.
Also, I had to melt the butter a little since it wasn’t at room temperature. Would that affect the texture at all?
Hey Megan,
Sure, I think doubling the recipe would work nicely for you! Yes, next time, try using room temp butter, that should help! xx
These tortillas are my favorite way to elevate a simple can of refried beans, and shredded chicken. We add pico and margaritas. Dinner done in 30 minutes. The handmade tortillas make it “extra.” ❤️xx, k
Hey Kaarsten,
Wonderful!! Love to hear this recipe was a winner, I appreciate you making it and taking the time to comment! Have the best weekend:)
These are awesome! I have made them twice. The first time I rolled them all out and had them between parchment while I waited to cook each one. This time I just rolled them one by one as I cooked. I doubled the recipe and made 32 to use for tacos. They are a little more “pillowy” that store bought tortillas but we had no problem at all using them for tacos. They bubbled up beautifully and were so soft. I wonder if any of the commenters who mentioned them being hard kept them warm before serving? I line my Dutch oven with a tea towel and stack them inside with the lid in as I cook them and they stay super soft til we eat.
Hey there,
Happy Friday!! Thank you so much for trying these tortillas and sharing your feedback, love to hear you have been enjoying them! xx
So I have made these twice in the last week (I have never made tortillas before.) The first time I followed the recipe as written and they were good with reservations. I wanted the tortillas for a monthly meeting dinner so the first batch was a trial, I took them to work and they were well received by all but one person who’s grandma used to make tortillas, she said they were good but…. The second time I made the tortillas I used lard instead of butter and they were fantastic! Also, the second time around I did not use any oil in the skillet when cooking the tortillas and this worked out much better for me. This recipe with Lard instead of butter will be my go to for tortillas from now on!
Hey Jodi,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
I have made your recipe no less than a dozen times. They come out perfect.. Some of the comments have mentioned they used a tortilla press and they were thick, I believe the press is usually used for corn tortillas not flour. We live in San Diego and when you watch them made in restaurants they always roll the flour ones. Thanks you for the no fail recipe!
Thanks so much, Wendy:) Love to hear this recipe is always enjoyed, I appreciate you making it so often! Have a nice Memorial Day!