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.

17 votes

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Easy Flour Tortillas From Scratch

Prep

Cook

Inactive

Total

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.

Ingredients

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

Instructions

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.

Notes

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

63 Comments

  • Reply
    Jeff
    July 10, 2018 at 1:30 am

    Man those look great! I am definitely going to try your recipe…

  • Reply
    Lyndsey
    June 29, 2018 at 3:11 am

    Have you ever tried freezing the rolled out tortillas uncooked? Just wondering about making big batches and having a stock of them ready to cook in the freezer…

    • Reply
      Monica | Nourish and Fete
      June 29, 2018 at 12:37 pm

      Hi Lyndsey – I have not tried that personally but would be very curious to know if it works! I may try that soon just to see, or if you do, please please let me know how it goes!

  • Reply
    Lisa Watts
    June 19, 2018 at 8:08 pm

    I am Hispanic, and am always looking for easier ways to make tortillas. My grandmothers were experts, but I never got the actual recipe. I saw yours, and instantly had to try it! They turned out great! Although I know my grandmothers used “Manteca” (vegetable shortening) I was pleasantly pleased by substituting the vegetable oil….we didn’t miss it at all. Great recipe! It’s a keeper! Thanks for sharing!

    • Reply
      Monica | Nourish and Fete
      June 19, 2018 at 11:18 pm

      Thank you so much, Lisa, I’m thrilled to know that you liked them! 🙂

    • Reply
      Jackie
      June 26, 2018 at 9:23 pm

      HELP! I made these and they are crispy? They are beautiful and delish but they are not soft and pliable. What did I do wrong??? 🙁

      • Reply
        Monica | Nourish and Fete
        June 26, 2018 at 10:12 pm

        Hi Jackie–I’m so sorry to hear you had trouble with these! A couple of possibilities spring to mind–is it possible they cooked a little too long, or on very high heat? My cooktop is induction, and I do find that sometimes the pan gets SO hot by the end of the batch that it cooks the tortillas really fast, which I suppose could increase the risk of them getting a little crispy! A second possibility is that they simply dried out a little after cooking, especially if they sat out for very long not wrapped in a kitchen towel or similar. Could either of those be the culprit? I’d love to help you figure out what happened and see if we can make the next batch beautiful, delish, AND soft!

    • Reply
      Melissa S
      June 28, 2018 at 1:56 pm

      Great recipe! I let the dough rest for 30 minutes allow for more gluten to form.

      • Reply
        Monica | Nourish and Fete
        June 28, 2018 at 8:01 pm

        Thanks so much for the feedback and the idea, Melissa! 🙂

  • Reply
    Femi. O
    May 28, 2018 at 4:09 pm

    Those tortillas look so nice and the texture makes me feel like I could eat them on their own! I’ll be trying these.

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 7:03 pm

      Haha, I often do exactly that! Just last night we had these with black bean tacos, and when I asked my husband if he wanted to split one last tortilla (just the tortilla) he laughed and said that’s why we are married, because he was thinking exactly the same thing!

    • Reply
      Steve
      June 27, 2018 at 8:50 pm

      My secret to a nice soft tortilla is to sift the flour first ……

      • Reply
        Monica | Nourish and Fete
        June 28, 2018 at 12:37 am

        Thanks for sharing this tip, Steve! I will definitely try sifting next time I make these myself!

  • Reply
    Andrea @ The Petite Cook
    May 28, 2018 at 9:54 am

    Love homemade tortillas, they are a million times better than store-bought, and so easy to make!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 11:19 am

      Agreed on all counts, Andrea! Thanks for stopping by!

  • Reply
    Sam | Ahead of Thyme
    May 28, 2018 at 2:56 am

    I can’t believe I have never made homemade tortillas before! These look so good and so easy to make!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:38 am

      Thanks so much, Sam! They really are a game-changer!

  • Reply
    Anne Murphy
    May 28, 2018 at 2:44 am

    LOL I love your authenticity disclaimer… That said, they certainly look convincing… and not too complicated at all! Great recipe!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:39 am

      Haha, thanks, Anne! Yes, I feel like I need to be upfront that I’m not claiming they’re grandma’s original, you know? Just that they are achievable and delicious!! 🙂

  • Reply
    Cindy
    May 28, 2018 at 2:28 am

    I’ve totally got to try this recipe and I’m going to try the corn tortillas too. How far in advance can I make them, like are they ok to be reheated and still be soft. tysm

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:40 am

      Hi Cindy – yes, you can make them 2-3 days in advance, and just rewarm briefly, ideally on the stove!

  • Reply
    Jessica (Swanky Recipes)
    May 27, 2018 at 11:03 pm

    I almost bought a tortilla press a few months ago because our family loves tacos. This recipe couldn’t be any easier to make at home and I always hear rave reviews about homemade tortillas!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:41 am

      Thanks so much, Jessica – I love the tortilla press we got for corn tortillas, but I have to admit I love the flour ones even more, not least because I can just roll them out so easily!

  • Reply
    Kitty
    May 27, 2018 at 10:28 pm

    I’ve always wanted to try making tortillas from scratch. I guess I thought that a tortilla press was necessary. Happy I was wrong!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:41 am

      Right!? I thought the same for a long time! Let me know if you give this recipe a try! 🙂

  • Reply
    Rachel
    May 27, 2018 at 3:07 am

    I recently got into making my own pitas because they’re so much better than store bought. I clearly now need to do the same for tortillas! Your recipe looks so soft a fresh. I’m imagining all kinds of yummy tacos and fajitas to be enjoyed in them!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:42 am

      Thanks so much, Rachel! I agree with you, in fact I can’t even do store bought pita anymore, it’s like card board! I hope you enjoy the tortillas just as much!

  • Reply
    lauren
    May 27, 2018 at 1:38 am

    I’ve never attempted my own tortillas before but you make it sounds simple enough! The taste must be unbelievable. We will have to try this the next taco Tuesday!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:42 am

      Definitely! Let me know how you like them! 🙂

  • Reply
    Dominique | Perchance to Cook
    May 26, 2018 at 10:20 pm

    These will make tacos 1000 percent better! They look just so fresh and supple. I need them for my next taco Tuesday. YUMM!

    • Reply
      Monica | Nourish and Fete
      May 28, 2018 at 9:43 am

      Absolutely! They make the whole meal feel extra special! 🙂

  • Reply
    Jenni
    May 25, 2018 at 10:47 am

    Homemade tortillas are so good! They are totally 100% the extra time it takes to make them!

    • Reply
      Monica | Nourish and Fete
      May 26, 2018 at 10:09 am

      I agree – it’s really a game-changer! Thanks so much, Jenni!

  • Reply
    Cathleen @ A Taste of Madness
    May 25, 2018 at 12:30 am

    My childhood friend’s mom used to make tortillas from scratch every time I came over, and I fell in love! I Have never tried it myself, but would love to recreate my childhood sometime!

    • Reply
      Monica | Nourish and Fete
      May 26, 2018 at 10:09 am

      That is a great friend! 🙂 Let me know if you try it whether they are similar to the ones you remember!

  • Reply
    Sammie
    May 13, 2018 at 8:47 am

    Ok, here’s a confession. I do not like tortillas, it’s something to do with the texture. However, just like I didn’t like caramel, (I’m a good advertisement for a food blogger?), until I made it myself I have hope. We love, love, love Mexican food. And when I make tacos for my family I just skip the tortilla part for me. Which, always leaves me feeling hungry and a bit left out. I’m going to make these this week and given the difference between homemade and shop bought im confident. Thanks for a great recipe that doesn’t require any special equipment! Pinned. X

    • Reply
      Monica | Nourish and Fete
      May 13, 2018 at 12:07 pm

      Hi Sammie — I actually totally understand. There are certain things that I just don’t like, either, though I admit tortillas and caramel are not among them, haha! I am really really excited to hear whether these tortillas change the game for you — please come back and let me know!

  • Reply
    Fiona Houston
    May 5, 2018 at 9:05 pm

    How long will these keep for?

    • Reply
      Monica | Nourish and Fete
      May 6, 2018 at 7:05 am

      Hi Fiona! They taste the absolute best right away, but will keep for at least 2-3 days in the fridge – just rewarm them briefly before using, ideally in a skillet!

  • Reply
    Rachel
    April 16, 2018 at 9:19 am

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

    • 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
    Iryna
    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
    Memoria
    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
      Monica
      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
      Monica
      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
    Amanda
    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
      Monica
      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
      Monica
      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
    Tara
    July 12, 2017 at 12:10 pm

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

    • Reply
      Monica
      July 12, 2017 at 12:14 pm

      Thank you so much, Tara!

  • Reply
    Angela
    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
    RIKA - SAN DIEGO FOOD BLOGGER
    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
    Jagruti
    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
    Dannii
    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
      Monica
      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
      Monica
      July 11, 2017 at 4:11 pm

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

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