Homemade Flour Tortillas

Look, I’m just going to say it upfront.

Homemade flour tortillas are so much better than anything you’ll find at the store. And here’s the best part? You only need 5 ingredients that are probably sitting in your pantry right now.

The whole thing takes about 45 minutes. That’s it.

These tortillas come out soft and pliable. They won’t crack when you fold them. They won’t tear when you’re rolling up a burrito. And the taste? There’s honestly no comparison.

Why You Need to Try This

Let me break down why this recipe is worth your time:

• Simple ingredients – flour, oil, water, and a couple other basics
• Soft and pliable – they actually fold without breaking apart
• No fancy equipment needed – just a rolling pin and a skillet
• Budget-friendly – way cheaper than buying them
• Versatile – tacos, burritos, wraps, quesadillas… you name it
• No lard required – we’re using vegetable oil to keep things simple

Here’s What You Should Know

Time breakdown:

• Prep: 20 minutes
• Rest time: 15 minutes
• Cooking: 20 minutes
• Total: About 55 minutes

How many does this make?

8 medium-sized tortillas. Perfect for a family meal. Need more? Just double everything.

Is this hard?

Not really. Even if you’re a beginner, you can do this. Rolling the dough takes a little practice. But honestly? Even wonky-shaped tortillas taste amazing.

What You’ll Need

Here’s your equipment list:

• Large mixing bowl
• Rolling pin
• Cast iron skillet or griddle
• Clean kitchen towel
• Measuring cups and spoons
• Fork (for mixing)

The Ingredients

Five things. That’s all.

For the Dough:

• Unbleached All-Purpose Flour (3 cups) – gives structure and softness
• Baking Powder (1 teaspoon) – helps them puff up and stay tender
• Salt (1 teaspoon) – flavor, obviously
• Vegetable Oil (1/3 cup) – keeps them soft without using lard
• Warm Water (1 cup) – brings everything together

Want to Mix Things Up?

Try these variations:

• Whole wheat version – swap half the flour for whole wheat (adds a nutty flavor)
• Herb-infused – throw in some dried oregano, cilantro, or garlic powder
• Bigger tortillas – divide into 6 pieces instead of 8 for burrito-sized ones
• Butter swap – use melted butter instead of oil for richer flavor
• Gluten-free – try a gluten-free flour blend (texture might be different though)

Let’s Make These Tortillas

1. Mix the Dry Stuff

Grab a large bowl. Whisk together the flour, baking powder, and salt.

Make sure it’s evenly mixed.

2. Add Oil and Water

Pour in the vegetable oil and warm water.

Use a fork to stir everything until you get a shaggy-looking dough.

3. Knead It

Turn the dough onto a lightly floured surface.

Knead for about 2-3 minutes. You want it smooth and elastic. It should feel soft but not sticky.

4. Let It Rest

Cover the dough with a clean kitchen towel.

Let it sit for 15 minutes. This step is important. It relaxes the gluten and makes rolling so much easier.

5. Divide It Up

Cut the dough into 8 equal pieces.

Roll each piece into a ball. Keep them covered while you work so they don’t dry out.

6. Roll Them Out

Here’s where the magic happens.

On a lightly floured surface, roll each ball into a thin circle. Aim for about 7-8 inches across.

The thinner you roll them, the more pliable they’ll be.

7. Heat Your Skillet

Get your cast iron skillet or griddle nice and hot over medium-high heat.

You don’t need any oil.

8. Cook the Tortillas

Place one tortilla in the hot skillet.

Cook for about 30-45 seconds. You’ll see bubbles form on the surface and light brown spots on the bottom.

Flip it.

Cook the other side for another 30 seconds. The tortilla should puff up slightly.

9. Keep Them Warm

Move the cooked tortilla to a plate.

Cover with a clean kitchen towel to keep it warm and soft. Repeat with the rest of your dough balls.

How to Serve These

Homemade tortillas are best when they’re warm and fresh.

Stack them on a plate and keep them covered with a towel.

Here are some ideas:

• Classic tacos with seasoned ground beef, lettuce, cheese, and salsa
• Breakfast burritos with scrambled eggs, bacon, and cheese
• Quesadillas loaded with melted cheese and veggies
• Burrito bowls wrapped up nice and tight
• Serve them alongside soups or stews as flatbread

More Ways to Use Them

These tortillas are seriously versatile:

• Tacos – fill with grilled chicken, fish, or carnitas
• Burritos – load up with rice, beans, meat, cheese, salsa
• Wraps – perfect for lunch with deli meat and lettuce
• Quesadillas – add cheese, fold in half, cook until crispy
• Breakfast – wrap around eggs, potatoes, and sausage

How to Store Them

Room temperature:

Put cooled tortillas in a sealed plastic bag or airtight container. They’ll last up to 2 days.

Refrigerator:

Keep them in an airtight container or bag for up to 1 week.

Freezer:

Stack tortillas with parchment paper between each one. Place in a freezer bag. They’ll keep for up to 3 months.

Thaw at room temperature or warm them straight from frozen in a skillet.

Reheating:

Warm in a dry skillet for 15-20 seconds per side. Or wrap in a damp paper towel and microwave for 15-20 seconds.

Tips That Actually Matter

Here’s what I’ve learned making these dozens of times:

• Don’t skip the rest – that 15-minute wait makes rolling way easier and stops the dough from shrinking back
• Roll them thin – the thinner they are, the softer and more pliable they become
• Hot skillet is everything – make sure it’s properly heated before you start cooking (they should sizzle a bit when they hit the pan)
• Keep things covered – always cover your dough balls and cooked tortillas with a towel to prevent drying
• Practice makes perfect – your first few might not be perfectly round… and that’s totally fine (they’ll still taste incredible)
• Use a tortilla warmer – if you have one, it keeps them soft and warm for serving

Nutrition Info

Nutrient	Per Tortilla (1 of 8)
Calories	210
Total Fat	9g
Saturated Fat	1g
Cholesterol	0mg
Sodium	340mg
Total Carbohydrates	28g
Dietary Fiber	1g
Sugars	0g
Protein	4g

Note: These numbers are approximate and can vary based on the specific ingredients you use.

Questions People Always Ask

Can I make these ahead of time?

Absolutely. Make them up to a week ahead and stick them in the fridge. Or freeze them for up to 3 months.

Why are my tortillas tough?

Two main reasons. Either you over-kneaded the dough or rolled them too thick. Knead just until smooth. Roll as thin as you can.

Do I need a tortilla press?

Nope. A rolling pin works perfectly fine for flour tortillas. Tortilla presses are really more for corn tortillas anyway.

Can I use whole wheat flour?

Yes, but they’ll be denser. Start by replacing half the all-purpose flour with whole wheat. That’s the sweet spot.

Why didn’t my tortillas puff up?

Puffing depends on heat and thickness. Make sure your skillet is hot enough. And roll the tortillas thin and evenly.

Final Thoughts

Here’s the thing about homemade flour tortillas.

They’re simple. They’re satisfying. And they bring real, authentic flavor to your table.

You only need five ingredients. A little practice. And maybe 45 minutes of your time.

The result? Soft, delicious tortillas that make store-bought versions look sad.

Whether you’re making tacos for dinner tonight or meal prepping burritos for the week… these tortillas are the perfect foundation.

Give this recipe a try.

Taste the difference fresh, homemade tortillas can make.