Homemade Flour Tortillas

Alright, these homemade flour tortillas? They’re soft, warm, and way better than anything you’ll grab off a store shelf. Just a handful of simple ingredients, and you’ve got fresh tortillas that taste like home.

I made them when I ran out of store-bought and didn’t feel like going to the store. Mixed up flour, salt, a little oil, and warm water—rolled them out and tossed them on a hot skillet. The smell alone? Totally worth it.

They’re perfect for tacos, wraps, quesadillas, or just slathered in butter straight off the pan. If you’ve never made tortillas before, this is your sign. Let’s roll ‘em out—you’ll never go back to store-bought.

Why You’ll Love This Recipe

• Consistently Soft and Tender: Every tortilla is flexible enough to fold without cracking and soft enough to use for any meal. The dough hydrates during the rest, leading to that classic, pillowy bite.
• Simple, Pantry Staples: You only need flour, baking powder, salt, oil, and water—ingredients most kitchens always have on hand.
• Easy for Beginners: No special skills or expensive tools required. It’s a hands-on project, perfect for involving kids or anyone learning to cook.
• Versatile and Customizable: Make your tortillas any size—smaller for tacos, larger for wraps. Adjust the thickness to your taste.
• Better Than Store-Bought: The flavor is fresher, and you have full control over the ingredients, so there are no unnecessary preservatives.

What You Need to Know Before You Start

Prep Time: 20 minutes
Rest Time: 20 minutes (resting the dough is key for a soft, easy-to-roll texture)
Cook Time: 15 minutes (about 1–2 minutes per tortilla, cooked one at a time)
Total Time: About 55 minutes

Servings:
This recipe yields 12 medium tortillas (about 8 inches each), perfect for feeding 4 to 6 people, depending on the meal. The recipe is easy to double or halve as needed.

Difficulty Level:
Beginner-friendly, but rewarding for cooks of all levels. The technique is simple, with no yeast or complicated steps.

Required Kitchen Tools

You do not need any fancy gadgets for this recipe. Here’s what helps:

• Large Mixing Bowl: To mix your ingredients.
• Measuring Cups & Spoons: For accurate, consistent results.
• Wooden Spoon or Silicone Spatula: To bring the dough together before kneading.
• Rolling Pin: For flattening the dough into even circles. A smooth glass bottle can work in a pinch.
• Cast Iron Skillet or Heavy-Bottomed Frying Pan: For even, gentle browning of the tortillas.
• Clean Kitchen Towel: To cover the dough balls and finished tortillas, keeping them warm and soft.
• Plastic Wrap or Zip-Top Bag: For storing tortillas so they don’t dry out.

Ingredients for Homemade Flour Tortillas

Every ingredient matters. Here’s what you’ll need, and why:

• Unbleached All-Purpose Flour: 2 cups (250g). This provides structure. Bleached flour works, but unbleached has a more robust flavor.
• Baking Powder: 1 teaspoon. Helps the tortillas puff slightly, making them soft instead of dense.
• Fine Sea Salt: 1 teaspoon. Brings out the flavor of the flour and balances the mild taste.
• Vegetable Oil: 3 tablespoons. Oil makes the tortillas tender and flexible. You can also use melted shortening, lard, or light olive oil for a different flavor.
• Warm Water: 3/4 cup (180ml), at about 100°F (a little warmer than lukewarm, but not hot). Warm water helps the dough come together quickly and hydrate evenly.

Tip: If your kitchen is dry, you may need an extra tablespoon of water. The dough should be soft and slightly tacky but not sticky.

Variations for Homemade Flour Tortillas

• Whole Wheat Tortillas: Replace half the all-purpose flour with whole wheat flour. The result is a heartier, slightly nutty tortilla.
• Flavored Tortillas: Stir in 1/2 teaspoon garlic powder, onion powder, or smoked paprika with the dry ingredients for a subtle boost of flavor.
• Fresh Herb Addition: Mix in finely chopped herbs like cilantro, parsley, or chives for a fresh twist.
• Fat Options: Swap vegetable oil for melted butter or lard for richer tortillas. Lard creates the most classic, old-fashioned flavor.

How to Make Homemade Flour Tortillas Step-by-Step Instructions

1. Combine the Dry Ingredients

Place the flour in a large mixing bowl. Sprinkle the baking powder and salt evenly over the flour, then whisk together until the baking powder and salt are distributed throughout. This helps ensure every bite tastes the same and that the tortillas rise evenly.

2. Add the Oil

Drizzle the vegetable oil over the dry mixture. Use a wooden spoon, your fingers, or a pastry cutter to work the oil into the flour. You’re looking for a sandy or crumbly texture—almost like damp sand. This step is important for a soft tortilla, as it coats some of the flour in fat.

3. Add Warm Water and Make the Dough

Slowly pour in the warm water, a little at a time, stirring as you go. The dough will look shaggy and may seem dry at first. Once most of the flour is moistened, switch to using your hands. Gently knead in the bowl until the dough comes together in a rough ball.

Tip: If the dough is too dry and won’t hold together, add a teaspoon of water at a time. If it’s too sticky, add a pinch more flour.

4. Knead the Dough

Transfer the rough ball of dough onto a lightly floured surface. Begin to knead with your hands, pressing the dough away from you with the heel of your palm, then folding it back over itself. Rotate the dough and repeat for about 3 to 4 minutes. The dough should become smooth, soft, and slightly elastic. It should not be sticky; if it is, add a dusting of flour as you knead.

Tip: Proper kneading builds just enough gluten for a soft, flexible tortilla, but don’t overwork the dough. Stop when it feels smooth and holds its shape.

5. Rest the Dough

Shape the dough into a ball and place it back in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes. This step is essential: it allows the flour to fully absorb the water and relaxes the gluten, making the dough easier to roll out and resulting in more tender tortillas.

6. Divide and Shape the Dough

After resting, uncover the dough and place it on your work surface. Use a bench scraper or sharp knife to cut the dough into 12 equal pieces. For the most even results, use a kitchen scale, but you can also eyeball it. Roll each piece into a smooth ball by cupping your hand and gently rolling on the counter.

Tip: Keep the dough balls covered with a damp cloth or plastic wrap while you work, so they don’t dry out.

7. Roll Out the Tortillas

Take one dough ball and lightly flour your work surface and rolling pin. Flatten the ball slightly with your palm, then roll it out into a thin, even circle about 7 to 8 inches wide. Turn the dough a quarter turn after each roll to keep the shape round and prevent sticking. The dough should be thin enough to see your hand through it, but not so thin it tears.

Tip: If the dough springs back as you roll, let it rest for a minute. This helps the gluten relax.

8. Cook the Tortillas

Heat a dry cast iron skillet or heavy-bottomed frying pan over medium-high heat for several minutes. The pan should be hot, but not smoking.

Carefully lay one tortilla flat into the hot pan. Let it cook undisturbed for about 45 seconds to 1 minute, or until bubbles form on the surface and the bottom has light brown spots. Flip with a spatula and cook the other side for 30 to 45 seconds more. The tortilla should have golden spots and look cooked through but remain soft and flexible.

Remove the cooked tortilla and wrap it immediately in a clean kitchen towel to keep it warm and prevent drying out. Repeat with the remaining dough balls, adjusting the heat as needed to avoid burning.

Tip: Stack tortillas as you go, wrapped in the towel, to help them stay soft from the gentle steam.

Serving and Decoration

Homemade flour tortillas are soft and flexible, perfect for many uses. Serve them warm with your favorite taco fillings, wrap them around grilled chicken or vegetables, or use them as a base for quesadillas. These tortillas also make great snacks—simply spread with a little butter and sprinkle with cinnamon sugar, or use them to scoop up chili or soup.

For a fresh look, stack the warm tortillas in a clean towel-lined basket. If you like, brush them lightly with melted butter for shine and extra flavor.

How to Serve Homemade Flour Tortillas

• Tacos: Fold tortillas around seasoned meat, beans, and fresh toppings.
• Wraps & Burritos: Fill with rice, beans, vegetables, or scrambled eggs for breakfast burritos.
• Quesadillas: Layer cheese and your favorite fillings between two tortillas, then cook until golden.
• Side Bread: Serve with soups, stews, or curries.
• Dippers: Cut into triangles, bake, and serve with salsa, guacamole, or hummus.

Storing Homemade Flour Tortillas

• Room Temperature: Keep cooled tortillas stacked and wrapped tightly in a towel or plastic wrap for up to 24 hours.
• Refrigerate: Store in a zip-top bag or airtight container for up to 5 days. Warm them gently before serving.
• Freeze: Stack cooled tortillas with parchment paper between each one, then seal in a freezer bag. Freeze for up to 2 months. Thaw at room temperature and reheat on a skillet or in the microwave.

Tips and Tricks for Success

• Resting the dough is essential—don’t skip it.
• Keep dough balls and cooked tortillas covered to prevent drying out.
• Roll each tortilla thinly and evenly for best texture.
• Adjust heat as you cook. If tortillas brown too fast, lower the heat.
• If tortillas seem stiff, wrap them in a damp towel and microwave for a few seconds to soften.

Nutrition

Serving Size	Calories	Carbs	Protein	Fat	Fiber	Sodium
1 tortilla	130	22g	3g	3g	1g	210mg

Nutrition values are approximate and based on one 8-inch tortilla.

Homemade Flour Tortillas FAQs

Can I use whole wheat flour?
Yes, replace up to half the all-purpose flour with whole wheat for heartier tortillas.

Why did my tortillas turn out stiff?
Not enough resting time or rolling too thick can cause stiff tortillas. Rest the dough fully, roll thin, and keep cooked tortillas covered.

How do I keep tortillas soft?
Wrap hot tortillas in a towel as they come off the skillet. The steam keeps them soft and flexible.

Can I freeze homemade tortillas?
Yes, freeze between parchment sheets in a sealed bag for up to 2 months. Reheat before serving.

Conclusion

This Homemade Flour Tortillas recipe uses simple pantry ingredients to create soft, pliable tortillas you can use for tacos, wraps, quesadillas, and more. With just a bit of hands-on time, you can skip the store-bought versions and enjoy fresh tortillas at home. The key steps—proper kneading, resting the dough, and quick cooking—deliver consistent, tasty results. Homemade tortillas add a special touch to any meal, and once you try them, you might never go back to packaged ones.