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Easy Flour Tortillas From Scratch

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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!

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.

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:

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. 🙂

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

A stack of flour tortillas made from scratch.

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!

A hand holding a stack of soft, pliable homemade flour tortillas.
4.88 from 33 votes
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Easy Flour Tortillas From Scratch

Prep Time30 mins
Cook Time30 mins
Total Time1 hr 15 mins
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.
Course: Main
Cuisine: American, Mexican, Tex-Mex
Servings: 16 tortillas
Author: Monica | Nourish + Fete

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.

Notes

Adapted from Cooks.com via A Dash of Sanity and The Cafe Sucre Farine
 
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

Nutrition Estimate

Serving: 1tortilla | Calories: 124kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 146mg | Potassium: 50mg | Calcium: 1.4% | Iron: 6.2%

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Comments

  1. I am an absolute novice at cooking and have already made these three times. My husband LOVES them just straight off the pan. However, my last batch looked a little greasy (oily looking areas) and I’m wondering what I did wrong. Any ideas? The recipe is Amazing, I obviously just did something wrong the last time I made it. Thanks!!!

    Reply

    • It can be delicate! What type of stovetop do you have? When we used an induction top, we found we had to shift back and forth between heat levels 6 and 7 to keep it just right. Now that we’re on a gas cooktop, it’s much easier.

      Reply

      • I can’t figure out how these comments work. I left a comment but it isn’t showing (yet?).

        Great and absurdly simple recipe – I was so excited when it worked so beautifully THE FIRST TRY.

        I am aware this is probably very Anglo of me … but leftover tortillas warmed to almost-crisp in the toaster with peanut butter & honey…oh, my. And that little thrill of “I did it my own self” pride. Thank you.

        Reply

  3. Monica!
    Thank you so much for sharing your recipe. I make corn tortillas 2-3 time a week, but had never found a healthy flour tortilla that even worked. I learned from reading the comments that butter can be switched for veg oil ( trying to use olive oil is to heavy and why I think most the other recipes didn’t work) it worked perfect and pressed just as quickly once lightly floured as my corn do.
    I am so happy to add flour tortillas to my home- we never eat out so finding this willallpw me more things to make in future when you need to use the flour ones! God bless you!

    Reply

    • Gloria, thank you so much for this very kind comment! I am so happy to hear that these worked for you and filled your need!

      Reply

  4. Made these today and was intrigued by the hot water. Made many tortillas but they are more like a gordita so a little thicker and just as tasty. Wanted something a little more thinner and pliable. Saw the pics of how these we bent in 1/2 etc As soon as the dough was made knew they were going to work for Bean and Cheese Enchiladas with homemade sauce.

    Let sit for 30 mins after making 14 discs. They rolled out easy, thin but just the right kind of thin to shape out. Adjusted the heat accordingly during the whole cooking process. My other recipes for tortillas took longer so this one will be a staple now. The enchiladas were so good and easily rolled up. Paired with enchilada rice I make too 🙂

    Trick learned from watching many people who grew up making them and learned from their family members. When you roll them out don’t do it all the way. Do it till they are almost all the way rolled out. Make sure you do it rolling side the same if you do 1 side 3 time turn then do the other 3 times etc. Then with your thumb and forefinger pick up the tortilla and turn it around while shaping and flatten it a bit in a circular motion. This also helps to not roll out too thin and the edges are not thicker then the rest. Hope that made sense.

    Reply

  5. Ive bern making tortillas for yrs.. My mother in law (who is Hispanic) gave me her recipe… Which was a 1/2 bag of flour.. Hand full of shortening.. Big pinch of salt..a plam full of backing powder and about a cup or more of hot water… Lol they never ever turn out the same.. These i just now made and i find that you really have to roll them super thin to get them umm lets call them plyable aka foldable… My husband said these were great an they texture was best the thinner they were… So anyone having issues… Roll them SUPER thin.?.Will make these often… Thanks so much for this recipe

    Reply

  6. Made these tonight on a whim and loved them. I used avocado oil and subbed 1 cup of flour for wheat flour. Super easy to make. Now I want to buy a tortilla press to help shorten the time it takes to make them!

    Reply

  7. These turned out amazing! Just got done having quesadillas for lunch omg they were tasty. Homemade tortillas are way better than store bought ones. Would coconut oil work this recipe?

    Reply

  8. Sigh. I’m frustrated. I’ve tried making these twice now this evening and my dough just doesn’t get stretchy and supple. Then, of course when I try to cook them, they don’t turn out right. They shrink and are thick and bleh. Help! What am I doing wrong?

    Reply

    • Hi Holly, I’m so sorry, that would be incredibly frustrating! I’m not sure but it could be too much flour, or maybe the water was more lukewarm than hot? I know those can both be factors! I’m so sorry this has been difficult for you, I completely understand what a frustration it is when something doesn’t turn out like you expected it to. Feel free to email me (monica-at-nourish-and-fete-dot-com) if you want to compare notes and troubleshoot more, I’d love to help you any way that I can!

      Reply

  9. My dough is not supple and easily stretched. I’ve tried it twice now (just today). I even let it knead for like 5 mins the second time. What am I doing wrong?

    Reply

  11. It sounds great and seems a lot of people tried it with great success. I would like to know if, and how, can I make these to store for later? In my experience, once you cook a tortilla, it becomes hard. I’d like to make these ahead and be able to use them on the fly when I need. Do you store these uncooked, in the fridge, in the freezer?

    Reply

    • Hi Anna! I would not try to store them uncooked, but after cooking, you can 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. Hope this helps, it’s in the recipe notes as well for your reference! Enjoy!

      Reply

  12. I made these last night- stand mixer method because any reason to bust out the kitchenaid is worth it for me! These were really easy to make!
    I stumbled upon a yummy mashup:I spread PB2 peanut butter on a tortilla and sprinkled dark chocolate chips and rolled. It was so good! Great accompaniment to my breakfast of berries and egg whites! My husband loved the tortillas with his breakfast tacos!

    Reply

    • That sounds so amazing!!! Definitely trying that for a treat this weekend. Thanks for the feedback and the great idea! 🙂

      Reply

    • Hi Shelly, I don’t think so! Just mix it into the flour with your fingers until it’s crumbly and a little like cornmeal!

      Reply

  14. I made these and they turned out great, I even made some using a cookie cutter for some fun shaped versions. My kids loved them

    Reply

  15. I made these the other night And i loved them. I’ve tried making flower tortilla in the past but never came out good. i will definitely will be making another batch today. This was very easy to follow. Thank you.

    Reply

  16. Absolutely PERFECT! These taste just like the ones that the ladies make fresh for your meal at Old Town Mexican Cafe in San Diego. I used all butter because I don’t keep vegetable oil or shortening on hand. The only problem is that leftovers are not a possibility with these.. they are too amazing! My kids have been asking for them again, and we just had them last night.

    Reply

    • Hooray–I’m so glad you and yours love these, Nicole! Thanks so much for taking the time to leave this feedback–it absolutely made my day! 🙂

      Reply

  17. How long would these keep for ? Could put them in the freezer? I want to make a lot!!! ? I’m excited to try your recipe!

    Reply

    • Yes, absolutely! The tortillas can 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. Hope you love them!

      Reply

  18. I grew up eating home made flour tortillas and your recipe looks similar (except we used lard instead of oil). The only thing I would do differently is reheat the tortillas on a “comal”or griddle/skillet, not in a microwave. It takes a little longer but is so worth the extra time because the texture is almost like freshly made. If you need to reheat several tortillas you can keep them warm for a bit in a tortilla warmer or even aluminum foil.

    Reply

    • I’ve made these in Denver with no adjustments and they turned out well, so I think you’re OK to follow the recipe as written! The one thing I would say is to look closely at the dough and consider adding a little more water, if it’s too crumbly or doesn’t hold together well- sometimes just that simple adjustment helps at high altitude for me! Hope it works well for you!

      Reply

  21. Monica, I made these this evening and OMG they are like how my mother used to make them. Instead of the vegetable oil I used lard. This was the first time I made tortillas and now I am proud to say I’m happy I did!!

    Thank You,

    Reply

    • That’s so wonderful, Xavier, thanks so much for taking the time to share this nice feedback, and I’m thrilled they turned out so well for you! Congrats and I wish you many happy tortillas in the future! 🙂

      Reply

  22. Hold on to your hats (sombreros). My mom made flour tortillas nearly every day, when were growing up, She never had a recipe, so i never learned howto make them.
    She had a comal, and her little rolling pin, which my dad made for her when they married in 1928. I am no an old lady, and I am going to try you recipe.
    When my mom cooked, she had several of our neighbors come over, because they could smellthe good aromas from her cooking. She always shared her tortillas with neighbors and friends. I can just hear her saying “My stack is getting lower, instead of higher”. Love her soo00 much!!!

    Reply

    • Lollie, I love your story so much – it made me smile, which has been tough to do lately, I admit! 🙂 I absolutely love this vision of your Mom and how vivid it is for you – isn’t it amazing how food memories can transport us right back to our loved ones and cherished moments like this!? I am honored that this recipe made you think of your Mom and hope that it comes even a little bit close to what you remember. Thank you so much for taking the time to leave this note.

      Reply

    • Hi Erica! I am not sure but suspect you might need to change up the recipe if using almond flour, to account for the lack of gluten. I quickly Googled “almond flour tortillas” and came up with a few results including honey and other swaps – to be honest I’d suggest trying one of those first!

      Reply

  25. I agree, lard or Crisco are better! I grew up eating Tex Mex foods (yes I’m Hispanic of Mexican descent) and the best way to eat them is hot off the comal with butter and salt! Mmmm
    And if you go to a restaurant the one thing that people want to know is: Are the tortillas homemade? Lol

    Arroz con pollo, calabacita con puerco, picadillo, caldo de rez, etc are all wonderful, simple foods that are filling and taste even better with homemade tortillas.

    Reply

  26. Hi Monica! Being Hispanic, I’ve been making tortillas and authentic Tex-Mex food since I was 10 years old…Spanish rice, carne guisada, menudo, fideo… and well the list goes on. I don’t mind sharing the recipes or even FT when I’m cooking. But Anyhoos vegetable shortning is the best and yesss hot water since this will keep the dough soft. I don’t measure just kinda throw it together but the ingredients are the same. I cook the tortillas on a “comal” which is an iron griddle sold in most Mexican stores. ?

    Reply

    • Hi Dina – that is wonderful! Thank you so much for taking the time to leave this feedback – I really appreciate it! 🙂

      Reply

  28. This looks amazing!!! I’m going to try it this weekend!! But I did have a quick question. Can I use a different type of oil? I just really don’t like vegetable oil.

    Reply

    • Hi Natasha! Yes, definitely! I have also tried this with butter and lard, and it works well with either, and I’ve heard from friends that coconut oil worked, as well!

      Reply

  30. I love flour tortillas and have been thinking about making them! This recipe sounds like the one for me. I can almost taste them 🙂 I need a pastry mat- may I ask what brand yours is? I like the polka dots! Thank you Monica!

    Reply

    • Hi Mari- of course! Mine is De Buyer and I do really love it! I just checked on Amazon and it is here but insanely expensive – it might be worth checking at Bed Bath & Beyond or Sur Le Table or anywhere else near you that sells kitchen stuff in case you can find at a more reasonable price! It really is nice to have in the kitchen for things like dough and these tortillas!

      Reply

  31. Tried these for the first time tonight! My 6 year old loved rolling them out, and we all loved the taste. They remind me.a little of the Gordita shells from Taco Bell! Will definitely make these again….and again….and again

    Reply

    • Hi Ashley, I’m so glad you all enjoyed them and that your little one helped! Thank you so much for letting me know! 🙂

      Reply

  32. Just to let you know that TACOS are made with corn tortillas the same as enchiladas, and well most Mexican foods go with corn tortillas. The flower tortillas are from Northen Mexico specially Sonora and Nuevo León, even Sinaloa is were they are most common. Flower tortillas are used to make burritos and to eat your meals in lew of bread. But never enchiladas.

    Reply

    • Hi Pattye – thanks so much for your information! I suppose tortillas, like anything else, have been adapted quite a bit into Tex-Mex, American, and other cuisines, but it is so great to know more about their authentic origins. Thanks again!

      Reply

    • I make my enchiladas with homemade flour tortillas with homemade recipe of enchilada sauce using Gebhardts chili powder. I always get great compliments on my cheese and onion with sliced black olives. Delicious.

      Reply

    • I have not personally tried it to say for sure, but I would think it’s pretty likely to work with white whole wheat or whole wheat pastry flour! If you are just using plain whole wheat, it might be worth subbing half just to see how it goes. 🙂

      Reply

  34. Mmm! Hot off the griddle fresh tortillas with orange butter, life doesn’t get any better than that.

    Although we eat a lot of tortillas (I always have ground beef filling, chicken or pork carnitas in the fridge for “emergency tacos”) I’ve never had the nerve to make them. Your recipe is so simple and approachable that I’m making a small ¼ batch this week just so we can have them for breakfast.

    Reply

  35. Try using butter flavored Crisco instead of oil. It gives the tortillas a slight buttery flavor. My mother used lard but I’ve been using butter flavored Crisco for 29 years now. Give it a try see if you like it.

    Reply

    • Yes! I would recommend storing them in a stack with a sheet of waxed or parchment paper between the tortillas, and then allowing them to thaw in the fridge for 1-2 days before you need them. Defrosting in the microwave does not work well!

      Reply

  37. Hand mixing has a better consistency. And I I
    Used really hot water as well(which I add salt to when boiling.

    Reply

  38. These are absolutely amazing!!! Made them. Tonight and everyone went back for more tacos
    Thank you for this recipe 🙂

    Reply

    • Hooray, I’m so happy to hear they were a hit! Thank you so much for letting me know, Carrie, I appreciate the feedback! 🙂

      Reply

  39. Great recipe. Mine is similar. And, I find using extremely hot water makes the dough easier to work with and tortillas soft and fluffy.

    Reply

  41. 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

    • 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

  42. 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

    • 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

      • 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

    • 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

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

        Reply

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

    Reply

    • 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

  47. 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

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

      Reply

    • 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

  49. 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

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

      Reply

  50. 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

    • 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

  51. 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

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

      Reply

  55. 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

    • 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

    • 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

    • 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

  60. 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

    • 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

  61. 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

  62. 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

    • 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

  63. 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

  68. 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

  69. 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

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

    Reply

    • 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

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