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There’s something so good about a warm flour tortilla fresh from the skillet. They’re soft, a little chewy, buttery, and honestly so much better than the store-bought kind.
The best part is how simple they are. No yeast, no long rise, and no fancy equipment required. Just a handful of pantry staples and a hot skillet for homemade tortillas that are perfect for taco night, quesadillas, and everything in between.
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!
FAQ
Can I make these flour tortillas with coconut oil instead of butter?Yes, coconut oil works here and is already noted in the recipe. The tortillas will still be soft, but the flavor will be less rich and buttery.
Why are my homemade tortillas tough instead of soft?That usually happens when too much flour is added during rolling or the dough doesn’t rest long enough. The dough should stay soft, and the cooked tortillas should be covered with a towel right away to keep them tender.
How do I know when it’s time to flip the tortilla?
Look for bubbles across the surface and light golden color underneath. If the tortilla is browning too fast before it bubbles, lower the heat slightly.
How should I store and reheat leftover tortillas?
Keep them in an airtight container or sealed bag once cool. Reheat in a skillet or wrapped until warm and flexible so they taste soft again.
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
Really yummy. I didn’t roll mine thin enough and ended up with a nice tortilla/flatbread hybrid but they worked beautifully with my chicken fajitas!!
Hey Lori,
Wonderful! I appreciate you making this recipe and your comment, so glad it was enjoyed!🍀
My dough was very crumbly and not good looking at all! I used olive oil instead of butter. When I rolled it out, it just sprang back.😂what did I do wrong?
Hi Kathy,
So sorry to hear this! Next time, I would use butter:) Let me know how they turn out!
I use a marble rolling pin and get them as thin as possible.
Great idea, thanks for sharing, Bill!
I have made this recipe a couple times and it’s super easy and tasty however, every time I roll them out them snap back and end up a thicker version? Almost like a Naan?
Hi Madison,
Thanks so much for making this recipe! Is your dough at room temperature when you are working with it? You could also let it rest longer to see if that helps!
Baking powder caused a bit of a rise. Turned out like semi naan.
Sorry to hear this, Becky. Thanks for trying this recipe and your feedback.
I’ll let you know as soon as I make it and eat it 😀😉. Thank you for the recipe 👍 because I eat these everyday now. I prefer it to bread honestly.
Thanks so much, Jessica!!
I’ve been making these the last few weeks for “Taco Tuesday!” They are delicious. The only thing I change is to swap some of the flour and water for sourdough starter and then let the dough hang out in my fridge for a few days until we’re ready to make them. My kids have been excited to help roll them out and it’s fun for us all to be in the kitchen together!
Hey Lisa,
Awesome! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
Tried it, with the butter and oh so good 👍 that’s what I’m talking about delicious 😋
Hey Richard,
Awesome! So glad to hear these turned out nicely for you, I appreciate you making the recipe!
Have a great weekend!
These were so quick and simple to make and my whole family loves them. I’m definitely making these again!
Hi Samantha,
Fantastic! I appreciate you making this recipe and your comment, so glad it was a hit!
Happy Friday!
I have to tell you they turned out perfect. I just did it from start to finish in about 45 minutes. I did not alter the recipe at all but next time I make these, I’m getting a tortilla press and I’m going to add just a touch of garlic powder, onion powder and white pepper. I use canola oil in a small dish with a brush silicone brush and spread that around my skillet so I wasn’t cooking them in oil and they were just perfect and I use my Dutch oven That is cast-iron to keep them warm. I had damp damp towel in the bottom, a paper towel and then the tortillas and then with a damp paper towel on top and setting them on the stove while I cook my peppers, onions and turkey breast.
Hey Cindy,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely.
Thanks for sharing your notes! Have a great Thursday!
Made this to go with a homemade chorizo my partner made for Super Bowl and came out perfect first try! They tasted great and were strong and flexible. We stopped using oil in the pan after the 5th one and liked the way it browned better. Great recipe and super quick with a stand mixer. Thank you!
Hey Gabby,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
I like to take floured tortillas spread with butter, sprinkle cinnamon/sugar, a top with a fiesta blend cheese. Microwave 30 seconds cut like pizza and eat
Hey Cheryl,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
I had the same problem that poster Imani did. And they were practically see through when I put them in the cast iron pan w/a drizzle of oil. They won’t roll. I’ll be lucky if they fold. Then I turned to Dr. Google to see what might have happened. Baking Powder is a leavening agent. It will make them rise. For flat ones like Tieghan’s recipe shows, I’d leave out the Baking Powder.
One other share: bust out your kitchen scale. Weigh the whole batch, divide by 12 (in my case six) and you can easily see how much one should weigh. I do this with bread, rolls, just about everything and it makes it all nice and uniform. And I am not a math major, so I find using grams make the math easier! 😉 I will try these again but sans the BP. Thanks!
Thanks for sharing, Suzy!!
Hi, they looked like the ones in the store. Mine turned out a little doughy in the middle. Should have rolled them out even more.
Hi, rolled them out 8″, cooked them in an iron skillet (bubbled & brown spots). They looked just left ke the ones
Just finished trying this recipe for the second time. I am following it to the letter, but for some reason, when I placed the pressed (or rolled) tortillas on the hot skillet, they immediately start shrinking. The result is a flatbread that is thicker than a tortilla, very similar to a pita or naan. Still tasty, but impossible to use as a tortilla. Any idea what I might be doing wrong?
Hey Imani,
That’s so frustrating! I’m sorry you are having trouble! It sounds like you have to roll the dough out even thinner. Try to get it rolled out to a 1/2 inch round. That should really help!
Let me know how this works for you!
Hi Imani, it may also help to wait longer between the time you roll out the dough and when you actually place it on the skillet. That will give the gluten that’s been produced from rolling it out time to relax a little more before it goes on the heat. Even doing that there will be some shrinking but along with making sure you roll it out very thin that should help!