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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 it possible to halve the recipe
Hey Robyn,
Of course, you can definitely cut this recipe in half. Please let me know if you have any other questions! xx
This is my first time making them-It was so easy! I made them this morning for my husbands 65th Birthday. He truly enjoyed them. I used exchanged out some of the butter for equal amounts of butter flavor shortening and used spray duck fat for cooking instead of Olive oil.
Hi Doris,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
I finally found the winner recipe! These were my best batch by texture and flavor. I kept trying to make my Grandma’s recipe with lard work but they always came out hard in texture. I’m sticking to this going forward.
Hey Linda,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
Easy to make. I did replace the butter with bacon grease and had some of THE BEST breakfast tacos ever.
Hi Ann,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
I made these exactly like the recipe and they turned out tasting like flour. And we’re not pliable. I am certain I did something wrong and it isn’t the recipe. I am thinking, maybe too much flour on counter for kneading?
Hi Ali,
So sorry to hear this!! Was your dough cold when working with it? Definitely try to use just a sprinkle of flour for rolling. Anything that might have been expired? Let me know! xx
Best tortillas I’ve ever had and made. I can no longer have store bought for burrito night. I use these for traditional burritos and for Mediterranean taziki wraps.
Hey Sarah,
Fantastic! Thanks so much for making this recipe, I’m so glad to hear it turned out nicely for you! Happy Friday!!
I made these and they were super easy to make and roll out very thin, the only issue is they weren’t very flexible for using as a wrap. Any tips, I’ll definitely try again.
Hi Mimi,
Thanks so much for trying this recipe! I would try cooking them for less time and see if that helps! xx
Taste was fine and the dough seemed nice and easy to work with, however these shrink up in the pan and get thick like a naan bread. Taste good but not as thin as I’d like them. I rolled them out to 8-9 inches and they shrunk to about 5 inches and thick.
Hi Lexie,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear they shrunk so much. Was your dough at room temp? Let me know if I can help! xx
Have a big crew coming and must make many! anyway I can go ahead and make the balls and finish right before arrival?
Please advise a way to have something done ahead!
thank you,
Hey Kimberley,
Of course, that will work nicely for you! I hope everything turns out well!
Just made these and they were amazing! Even without a real rolling pin (I used a glass cup lol). What’s the best way to reheat them out of the fridge or freezer?
Hey Sam,
Amazing!! Love to hear this recipe was enjoyed, thanks for making it and your feedback:) You can warm in the microwave on very quickly on a skillet.
Tasty! But I had an issue, after taking them out of my tortilla press they were super thin and perfect. The second I put them in the hot cast iron the like shrink immediately and became super thick. Any reason why that happened?
Hi Erica,
Thanks so much for trying this recipe, sorry to hear you had some issues! Was your dough cold? The dough tends to stay put when it’s room temp. I hope this helps! xx
Room temp butter and hot hot water is the key.
Same here but I did use regular flour, a tortilla press and the dough was room temperature. They turned out more like a chalupa type tortilla. Not sure what I did wrong?
I guess the flour must make a difference because I did these with Italian flour, followed the recipe but they didn’t bubble up and furthermore when done they became firm and hard, not even crunchy as chips bjt proper hard and imppssible to eat, not sure what else could have gone wrong.
Hi Ania,
So very sorry to hear you had issues with this recipe. I’ve never worked with Italian flour so I can’t speak for that, but my guess is it did affect the end results. Please let me know if you try again! xx
Had no bread in the house, whipped these up. Wow quick, easy and perfect texture. Will definitely be a staple in my house now. Would even be perfect with a curry
Thanks so much, Jess! Love to hear you enjoyed this recipe, thanks for trying it! Have the best week:)
I have been trying to perfect flour tortillas for a very long time. These were perfect! I must be the amount of baking powder that makes the difference! These make me think of the flour tortillas we got from a Mexican woman in town when we lived in Texas. We used to make a meal of pinto beans, Spanish rice, and buttered flour tortillas. Thank you!!!
Hi there,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
I made these with a substitute of butter with cream cheese & mayonnaise…so delicious!
Hey Stephanie,
Amazing!! So glad to hear this recipe turned out well for you, thanks so much for making it! xx