These homemade flour tortillas taste just like they came from a Mexican restaurant. Only 4 ingredients needed and you’ll have warm tortillas made from start to finish in less than an hour!
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Best Ever Homemade Tortillas
We’ve been doing a lot of shelf cooking lately and have been getting a little more creative in the kitchen. My family loves Mexican food, so we wanted to have a taco night a few days ago. We were out of tortillas, so I decided to make this homemade version from scratch.
These are traditional flour tortillas and taste so much better than store-bought. There a lot easier to make than you would think, too, just like when you make your own homemade pizza dough! I’ve tested a lot of homemade flour tortilla recipes over the past couple of months and this one is the best.
Only 4 Ingredients
The best part about this flour tortilla recipe is you only need four ingredients and I bet you have everything in your pantry. Homemade flour tortillas are a great addition to any meal. Use it for burritos, tacos, and quesadillas!
Find the full printable recipe with specific measurements below.
- All-Purpose Flour: I prefer to use unbleached flour. You may substitute with whole wheat flour or use half the amount. This will be used for the dough and on the countertop as a lightly floured surface for rolling the dough.
- Salt: Use fine sea salt for the best flavor.
- Baking Powder: No yeast is needed for this recipe, the baking powder will help add the lift.
- Vegetable Oil: You could swap this out for a healthier oil like olive oil as well. You can also use shortening or lard if preferred.
How To Make Homemade Tortillas Recipe
You’ll have warm tortillas made from start to finish in less than an hour. These flour tortillas taste so fresh and taste like they came straight from a Mexican restaurant! I may never buy store-bought tortillas again.
- Make the dough. In a large bowl, whisk together the flour, salt and baking powder. Add in the oil and then slowly add the warm water and stir with a dough hook, pastry cutter, fork, or your hands. Add just enough water until the mixture turns into a soft dough. You can use a bowl of a stand mixer and mix together using the dough hook.
- Knead and divide. Transfer dough to a floured work surface. Knead the dough for about 1 minute. Then portion out the dough into 12 to 16 equal portions of dough balls. Press down on each piece of dough to form a small disk (but don’t roll them out yet). Then cover with a damp paper towel or kitchen towel and let rest for 30 minutes.
- Roll out the tortillas. Place the dough between 2 pieces of parchment paper and begin to roll out with a rolling pin. You can also roll out on a floured surface. Press out a circle from the middle, then turn 45° and turn again. Flip the tortilla then repeat on the other side until it’s circular in shape and about 8 to 10 inches.
- Cook on a pan. Heat a cast iron skillet or griddle to medium-high heat and cook each flour tortilla until the top begins to bubble and brown spots start forming, about 15 to 20 seconds.
With only four ingredients you will have warm flour tortillas made from start to finish in less than an hour! Learn the tricks from using the right ingredients, rolling out the dough, and keeping the dough warm. Follow these quick and simple cooking tips to make the best homemade tortillas yet!
- Warm water. Make sure to use warm water and add a little at a time. You don’t want to add the water too fast or the dough will not combine properly.
- Damp cloth. Use a damp cloth to cover the homemade flour tortillas and let them rest. This will help the gluten form and make the dough easier to work with.
- Rest longer. If you try rolling the dough and it shrinks back up, let the dough rest for another 20 minutes. Place the tortilla dough under a clean kitchen towel and let them rest until they are ready.
- Roll out dough. Use 2 pieces of parchment paper to roll out the dough to prevent it from sticking and adding too much flour. You don’t want to add too much flour or they will be dry.
- Keep tortillas warm. A tortilla warmer is a great way to store the tortillas, while you are cooking. You can also preheat your oven to 175°F and place them on a baking sheet to keep them warm.
Yes! When you make flour tortillas you will love how quick and simple they are to make. They do take a bit of time compared to store-bought. If you are in a rush and need something right now, then a stack of flour tortillas from your local grocery store is best for that meal.
It really depends. The amount of ingredients can be less expensive but the total time it takes to make and store may be a little more than store-bought. Knowing what you are using and how the tortillas come together is the price though.
Yes! You can use a heavy skillet, pie plate, or baking dish to press the dough down thinner if needed. I used a rolling pin and that worked great for flattening them even further. Try to make each tortilla about 5 to 6 inches wide in diameter.
By overcooking flour tortillas you can have hard tortillas. This goes for undercooking the tortillas too. Once there are golden brown spots on the tortillas they have been done.
5 star review
“We made the homemade flour tortillas and they are a game changer. My daughter announced that we can never have store bought again.”-Gina
How to Store Homemade Tortillas
These homemade flour tortillas are fine and left on the counter for up to 24 hours. To keep them fresher longer, I like to keep them in a sealed container in the refrigerator for up to 5 days. You can reheat it on a warm skillet or in the microwave.
These homemade flour tortillas freeze very well. Before freezing, make sure to let them cool completely. Then transfer to a large freezer bag and seal the air out.
One easy way to do this is to use a straw and suck the air out of the bag. This way the tortillas don’t get freezer burn. Works like a charm! Then store in the freezer for up to 3 months. When ready to enjoy, let thaw and warm in the microwave.
Our Favorite Ways to Use Tortillas
Homemade Flour Tortilla Recipe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
- Whisk the flour, salt, and baking powder in a large bowl. I like to use a stand mixer with a dough hook. You could also combine it with your hands, a pastry cutter, a fork, or a wooden spoon. Then add the oil and then SLOWLY add the warm water and mix for one minute. Add just enough water until the dough combines into a soft dough.
- Knead dough for a minute on a floured surface and then divide the dough into 12-16 pieces. If you want 8-9" tortillas it will make 12 tortillas and 16 6-7" tortillas. Then press down with the palm of your hand to form a smaller disk (don't roll them out yet). Repeat with all 12 tortillas and then cover with a dampened towel and let rest for 30 minutes.
- After the rest, place the dough between 2 pieces of parchment paper to roll out the dough (this will prevent it from sticking and adding too much flour). You're going to use a rolling pin and press out a circle from the middle. Then turn 45° and turn again. Then flip the tortilla and repeat on the other side, until you have a thin 8-10" circle.
- Heat a skillet over medium heat. Cook for 15-20 seconds (or until the top starts to bubble and you start seeing light brown spots), flip, and cook an additional 15-20 seconds on the other side. Serve warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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