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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
Is their another neutral oil you like to use. I don’t mix meat and milk, so I can’t use the butter. I do use coconut oil but was curious if you have tried avocado oil or EVOO?
On another note, do you think you will start using weighted measurements? I love the consistency…
Thanks for all the great recipes!
Hi Danielle,
So sorry, I have only tested this recipe using butter and coconut oil. If you click “metric” under the list of ingredients the measurements will convert for you! I hope this helps! xx
How do you get the tortillas so thin?
I think I roll them out pretty thin, then they totally puff up, so they end up being quite thick.
Hey Karey,
Thanks for trying the recipe! I roll them super super thin, like thinner than you think they should be! Let me know if this helps! xx
These are so fun and easy to make. I thought I would need a price, but they’re pretty easy to roll thin because they don’t stick to the counter. Do you think they would work with gluten-free flour mix?
Hey Tricia,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) Yes, these should work well with gluten free flour! xT
This dough is a little heavier and dryer than what I’m used to, making for a tougher “chew”. No need to use olive oil when frying as tortillas never stick to your griddle. A good recipe just not great.
Thanks for sharing your feedback Yolanda, sorry to hear you didn’t love them! xx
I made these last night and such RAVE reviews and so easy!!! I make almost everything for my kids, but I’ve always bought tortillas. Not anymore 🙂 These are awesome. Kids and adults were in heaven having my fajitas with these tortillas! Thank you- you always have the best recipes and I make almost every one of them!
Hey Bridgid,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
How do you prep them for freezing after cooking them.. stack , individually wrap?
Hi Kara,
I stack them with parchment or wax paper in between and then freeze in an airtight container:) Please let me know if you have any other questions! xT
I absolutely love this recipe and make it all the time. My only question is how do you get them so thin. I bought a tortilla press but it did t work at all. I would make these twice a week if it wasn’t for the rolling. Any tips? Just elbow grease?
Hey Sarah,
Happy Sunday!!😃🍊 I appreciate you making this recipe so often and your comment, so glad to hear it is always delish! I’ve never used a tortilla press, so I can’t speak to that, but yes I just continue rolling until I get them as thin as I can! xx
I made these tonight with chicken fajitas and they were pretty easy & so good! Thanks for sharing!
Hey Jen,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! xT
YES! These are delicious 😋 I’m so glad I tried these. The dough is so simple and not sticky, so it’s really easy to work with. Cooking them was also very easy! Thank you for sharing this recipe.
Thanks so much Melissa!! Love to hear you have been enjoying this recipe:) Happy Saturday! xT
I made a version of these last night but forgot to store them airtight & they were of course cardboard in the morning. So I just whipped up your recipe & they turned out way better than the other recipe! It calls for a little more baking powder and 1 more tbps of butter. They are not gonna last long…my 10 month old is obsessed! (And mom & dad ha!)
Hey Lisa,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! xT
How do you suggest reheating them after you have frozen them?
Hi Kendra,
I would reheat on a skillet:) Let me know if you have any other questions! Happy weekend! xT
Can you skip or reduce the salt if you’re on a low sodium (it’s a heart thing) diet?
Hi Doug,
Sure, that should be just fine for you to do! Let me know how this recipe turns out, I hope you love it! xT
Hello, if I use whole-wheat flour, what would be the ration of the ingredients?
Hi Con,
So sorry, I’ve not tried this with whole wheat flour, but I would use an equal amount and see how that works for you! Please let me know if you have any other questions, I hope you love this recipe! xT
I always make mine with half all purpose flour and half whole wheat. No other changes and they’re good.
These are excellent. I’ve made them a few times. Had the best success when I use hot hot water and let the dough ball rest for up to 30 min. Tonight I used lard (same amount of salt), and made 8 large ones! They are so soft and perfect.
Hey Sarah,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Made these tonight and they were perfect!
Hey Cayley,
Amazing!! 🍉🍓 Thank you so much for making this recipe, I love to hear that it was delish! Have a great weekend:)