Easy Flour Tortillas From Scratch
Elevate your next Mexican meal with these incredible flour tortillas from scratch. The perfect vehicle for tacos, burritos, enchiladas, and more, these tortillas manage to be soft, pliable, and sturdy all at once. Plus they’re amazingly easy to make – five ingredients and mixed either in the stand mixer or by hand.
After falling hard for homemade corn tortillas, it was only a matter of time until we went all the way and started experimenting with homemade flour tortillas, as well. And, well, what can I say? It’s worth every roll and spatula flip.
To be honest, the process is kind of the fun part. Other than, you know, eating them all!
It will surprise no one to learn that there are quite a few flour tortilla recipes floating around out there. I make no claim that this particular interpretation is “pure” or “authentic.” As an American of Slovak-German descent living in Belgium, I might actually be the last person you’d want to consult for advice on truly authentic Mexican cuisine. 😉
I can, however, tell you without a doubt when something is delicious, and believe me when I say that these tortillas meet and exceed all your tastebuds’ expectations.
How To Make Flour Tortillas From Scratch
One of this recipe’s many advantages is that it can be mixed quite easily with a stand mixer, a hand mixer, or by hand. Whichever approach you choose, the basic process is the same: combine flour, salt, and baking powder. Cut in some vegetable oil, mix in warm water, and knead it into a soft, supple dough ball.
Then, just pluck off a portion for each tortilla. The recipe should yield about 16 taco-sized shells. You can certainly measure these to be precise, but I find it a lot easier to just divide the ball in half, then divide those halves again, and so forth until you have 16 portions. No one in my family has ever complained about slightly uneven tortilla mass. :)Stretch and roll each portion into a smooth ball, flatten each slightly with your palm, and let the discs rest for a few minutes. Then you’ll just roll each one out thin, and – boom – tortillas!
Well, you do have to cook them first. That takes 1-2 minutes each in a hot cast-iron or non-stick pan. As explained more in the recipe notes below, you’ll know they’re cooking properly when you get small bubbles on the top side and light brown spots on the bottom.
I have the extreme good fortune to have recruited my husband to be the designated family tortilla flipper. He finds it pretty zen. Plus, the flipper gets first dibs on sampling, so it’s not a bad job to claim.It goes without saying that these add an extra-special touch to any meal with which you would normally serve tortillas! Some of our favorites include:
- Sheet pan chipotle lime shrimp fajitas
- Jalapeño lime fish tacos
- Skinny Baja chicken tacos
- Black bean tacos with pico de gallo
For more inspiration, don’t miss this round-up of more than 35 amazing taco recipes – there is definitely something for everyone here! And of course, don’t forget your skinny margaritas. 🙂
With a soft tortilla that manages to be pliable and sturdy all at once, you’re not really going to go wrong. If you dispense with the fillings and just eat them straight off the hot skillet, well, you won’t get any judgment from me.
Go ahead and give this recipe a try – I’m willing to bet you’ll love the results, and be pretty darn proud of yourself for making tortillas from scratch! Enjoy! ♥
If you’ve tried these tortillas or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Easy Flour Tortillas From Scratch
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water
Instructions
Stand Mixer Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
- With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.
Mix by Hand Instructions
- In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
- Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.
Either way, to proceed..
- Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
- When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
- Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. (Try not to stack the rolled tortillas on top of one another - this makes it more difficult to transfer them to the pan. If you need additional staging area, a lightly floured sheet of parchment paper works well.)
- Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.) Flip and cook the other side for about 30 seconds.
- Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
- Serve immediately or allow to cool for later use. Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before using, wrap tortillas in slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.
321 Comments on “Easy Flour Tortillas From Scratch”
Have made these often. Love the recipe. But today I used shortening instead of oil. They turned out great. The middle was so soft. They didn’t puff but they were good.
These are the real deal! I placed them in a tortilla warmer as soon as the were done cooking and it helped to keep them soft. I let them cool in the warmer until I refrigerated them to store. A key to the success of these tortillas is to use hot water. The hot water activates the baking powder. Letting the dough rest let’s the dough start to rise some giving the light texture to the tortilla.
I MADE THESE FLOUR TORTILLAS TODAY. I WANTED BIGGER TORTILLAS SO IT ONLY MADE ABOUT 10. IF I HAD MADE THEM AS THICK AS YOUR PICTURE SHOWED, IT WOULD
PROBABLY ONLY HAVE MADE 8. MINE SEEM TOO THIN AND DO NO SEEM VERY SOFT OR PLIABLE, BUT TASTE OK. ALSO, THEY DIDN’T BUBBLE THAT MUCH BUT LOOK FINE. I DID HAVE TO ADD EXTRA WATER, TOO, BECAUSE THEY SEEMED DRY WITH THE AMOUNT IN THE RECIPE. I AM AN EXPERIENCED COOK SO NOT SURE WHY THEY AREN’T SOFT LIKE THE STORE BOUGHT ONES. I DID PUT OLIVE OIL ON EACH SIDE BEFORE COOKING, LIKE I DO WITH FLAT BREAD. COULD THAT BE THE REASON??
I agree with you. I am experienced also…but cannot master this! I buy them at Mexican grocer and so soft and flexible for days and never get hard. I need to try this but your response is telling me they will not be like pictured.
If made as instructed, these tortillas turn out perfectly! Better then store bought. Pillowy soft pliable and delicious! You stated you added more water and put oil on the pan, so you didn’t make the recipe as directed. You won’t get the best results that way.
So easy to make and delicious , I let the dough balls rest for about 20 minutes then rolled them really thin . They turned out perfectly and taste so much better than the store bought ones .
Rating this a 4/5 because it just wasn’t exactly what I was hoping for. But it’s a great base recipe. I made it with vegetable oil, so next time I will make it with a different fat to see if it improves the flavor. Thank you for sharing this recipe!
Have been looking for a good home made tortilla recilpe so I am going to try these. Thank you.
Omg best home made tortillas I’ve ever made I definitely will continue to keep making them this way .
These turned out great. The disc’s did start to get a little dry after 30 minutes resting so I’d either cover with a damp towel or plastic wrap next time. It is winter so really dry in the house also. Made the dough in my stand mixer and it couldn’t have been easier. My go to recipe from now on for flour tortillas.
These are just ok. I would not recommend and would not make again.
Sorry these did not work out for you!
I make fresh flour tortillas every week. My mother-in-law showed me how. My in-laws were Mexican. If after you make one and you have a gas stove put your tortillas on the fire and they will puff. You should have a pocket if you cut in half.
Your instructions are clear I’m sure everyone
Should be able to successfully make a couple of dozen even I that grew up eating only. Corn tortillas till the age of 15, I prefer corn with some meals , I will try to make some for burritos as I always purchase them
Happy coking from California
I made these exactly as the instructions stated. They came out wonderful!
These were so good thank you
Being single, I mix everything together ahead of time, including shortening and store up to 30 days in the pantry, then just measure out what I need and add warm water. Kind of like having tortilla “Bisquick” it’s really convienent when I only want a few fresh tortillas.
These turned out great!
Thank you, Chris, so happy to hear that!
First time making homemade tortillas, very easy to make! Made 3 batches! I weighed out the dough balls; 3oz I rolled to 12″ and 2.5oz rolled to 8-10″ depending on how thick they are rolled.
Will make again! Very good!!
So happy you enjoyed them, Kathleen! I wish I’d been at your house to help eat those 3 batches, yum! 🙂
Made these for the first time. So easy turned out perfectly!!