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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.

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A stack of three soft flour tortillas folded on top of one another.

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!

A stack of flour tortillas made from scratch.

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.

A stack of flour tortillas made from scratch.

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!

Step-by-step photos of shaping and rolling out homemade flour 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.

Your tacos are begging to be nestled in these best ever flour tortillas from scratch! Click To Tweet

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.

And now, to make you extremely jealous, my stepdaughter is staying with us for a bit, and has proven herself to be an equally skilled tortilla flipper. So all I have to do is make the dough and roll it out. Easy!

She makes a pretty great photography assistant, as well. ♥

A hand holding a stack of soft, pliable homemade flour tortillas.

Obviously, these tortillas make a fantastic vehicle for any taco of your choice. Some of our favorite fillings are jalapeno lime fish tacoschicken tinga, and spicy black beans with corn and pico de gallo. They also make great quesadilla shells, obviously, and are great filled with hummus and veggies and chicken or turkey for a quick snack or lunch.

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.

A stack of flour tortillas made from scratch.

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!

A stack of flour tortillas made from scratch, with measuring cups and spoons in the background.

5 votes


Easy Flour Tortillas From Scratch





Yield 16 tortillas

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 no special equipment.


  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 cup warm water


Stand Mixer Instructions:

  1. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
  2. 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. Proceed with step 3 below.

Mix by Hand Instructions:

  1. 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.
  2. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.
  3. 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.
  4. When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
  5. 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.)
  6. 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.
  7. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
  8. 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.


Nutrition Facts

Serving Size 1 tortilla

Amount Per Serving

Calories 122

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Before You Go…

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These easy homemade flour tortillas will take tacos, enchiladas, burritos, and more to the next level with simple ingredients. Use your hands or an electric mixer to make them from scratch with just 5 simple ingredients. #tortillas #mexicanrecipes #texmex

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  • Reply
    April 16, 2018 at 9:19 am

    I am so glad I found this recipe! I will certainly be making these soon!

    • Reply
      Monica | Nourish and Fete
      April 17, 2018 at 5:48 pm

      Thanks, Rachel, I hope you enjoy them! They are on serious repeat at our house, just as much as when I first started making them! x

  • Reply
    July 18, 2017 at 2:18 pm

    Looks like an easy recipe! I have to make this one day.

  • Reply
    Dominique | Perchance to Cook
    July 13, 2017 at 1:08 am

    I have never made tortillas but now I want to. These look just perfect!

  • Reply
    Sautéed mushroom & flank steak tacos - Earth, Food, and Fire
    July 13, 2017 at 1:02 am

    […] and family dinners in North America. Tacos are usually made from either hard corn shells or soft flour tortillas then filled with various […]

  • Reply
    July 12, 2017 at 6:59 pm

    I make some great flour tortillas with butter or veg oil. But my problem is making perfect, circular tortillas instead of odd-looking, shapes of countries and states or animals (?) LOL. Your tortillas look perfect.

    • Reply
      July 12, 2017 at 7:57 pm

      Haha, you’re too kind! Believe me, some of mine turn out pretty misshapen, as well, but fortunately my family never complains! If they turn out REALLY crazy, I’m not too proud to destroy the evidence. I can chew pretty fast! 🙂

  • Reply
    Gloria Duggan
    July 12, 2017 at 2:21 pm

    OMG this sounds fantastic. I make corn tortillas all the time, and yes they do fall apart. I have printed your recipe and will be giving it a try next time I make tacos.

    • Reply
      July 12, 2017 at 2:53 pm

      Hi Gloria, that’s so nice! I’d love to hear how they turn out for you!

  • Reply
    July 12, 2017 at 1:32 pm

    Good for you! Homemade flour tortillas are so much better. It is the only way I can enjoy them since I have celiac disease. Of course, I do have to use a gluten free flour. Guests and your family will love that you put the time in to make your own tortillas.

    • Reply
      July 12, 2017 at 1:56 pm

      What a great way to adapt a favorite! And I’m so glad to know they work well with a gluten-free flour, too. One of my best friend’s husbands has celiac disease, as well; it would be super fun to surprise them sometimes with a dinner of tacos with gluten-free flour tortillas!

  • Reply
    Lynn | The Road to Honey
    July 12, 2017 at 12:33 pm

    I have to agree with you that homemade tortillas are so much better than the store bought variety. When I lived in Ohio, there was this place that made homemade tortillas. . .really it is what kept me coming back for more.

    And wouldn’t you know. . .I happen to have a tortilla press but have never gotten around to using it. This has inspired me to dust it off and give it a try.

  • Reply
    Felesha Bell
    July 12, 2017 at 12:20 pm

    Hubby and I learned to make these in Cabo!! The best!!

    • Reply
      July 12, 2017 at 12:25 pm

      That sounds so fun! Learning to make tortillas in Cabo sounds basically like my version of heaven, ha!

  • Reply
    July 12, 2017 at 12:10 pm

    Yum! There isn’t much better than freshly made tortillas. Love all of your photos!

    • Reply
      July 12, 2017 at 12:14 pm

      Thank you so much, Tara!

  • Reply
    July 11, 2017 at 10:31 pm

    These tortillas look amazing. I am going to have to make these next time we have fajitas.

  • Reply
    July 11, 2017 at 10:29 pm

    Fantastic! I love mexican foods, always buy corn tortillas from the store! Sure this recipe tastes good!

  • Reply
    Joyce @ Pups with Chopsticks
    July 11, 2017 at 9:45 pm

    These look so fresh and fluffy! Whee! No more buying them from the store! I can never finish the packaged ones from the store anyways so its awesome that I can make this and have a bit more control of how much to make! 🙂

  • Reply
    July 11, 2017 at 9:43 pm

    I roll out chapattis in and out 365 days a year but never thought of making my own tortillas at home, I think now it’s time after seeing your recipe. Thanks for sharing.

  • Reply
    July 11, 2017 at 8:16 pm

    We always make our own tortillas. They are so easy to make and much cheaper too. Having a tortilla press helps.

    • Reply
      July 11, 2017 at 8:21 pm

      Hi Dannii! Totally agree that homemade tortillas are easy and more economical! I love using my tortilla press for corn tortillas – have you had much luck using it for flour, as well? I’ve found it much easier to roll out flour tortillas with a pin, as they don’t seem to spread out as nicely on the press. I always figured this was just due to the gluten, but I’d be super interested in any tips!

  • Reply
    Nicoletta @sugarlovespices
    July 11, 2017 at 3:58 pm

    I’ve always to make my own tortillas, so now I’ve pinned the recipe for later use. They look amazing!

    • Reply
      July 11, 2017 at 4:11 pm

      Thanks so much, Nicoletta! Please let me know how they turn out!

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