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.
In our journey to make more and more from scratch, it was only a matter of time until we started experimenting with homemade flour tortillas. And after many years and countless batches, I can still say with confidence that it’s worth every roll and spatula flip.
To be honest, the process is kind of the fun part. Almost as much fun as getting to eat 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, 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 will meet and exceed all your tastebuds’ expectations.
Why You’ll Love Making Your Own Flour Tortillas
- You’ll never enjoy a tortilla more pliable and tender than hot off your own skillet
- The process is fun, un-fussy, and has simple options to get kids involved
- It’s nice knowing exactly what’s in your food
- Worth it for the pride factor alone—you made your own tortillas!
What Others Say:
“These are SOOOOOOO GOOD, I have never made tortillas before but I would HIGHLY RECOMMEND these to anyone.” -Diane
“I never knew making homemade tortillas was so easy! So incredibly simple and delicious!” -Angela
Ingredient Notes
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, an electric hand mixer, or just 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 yields 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. I have yet to hear a single complaint 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 about 15 minutes. Roll each one out thin, and you’re ready to cook!
No Tortilla Press?
Traditionally, one does not use a tortilla press to make flour tortillas, though it’s an ideal tool for corn tortillas. This is because flour tortillas naturally contain gluten, a protein that gives structure and resists being stretched. These balls of dough tend to spring back when smashed in a press; rolling with a pin lets the dough stretch much more gently into a thin yet pliable round that will puff up in a hot skillet with lots of gorgeous, tender air pockets.
Cooking tortillas will take truly just 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.
When we first began making these, I recruited my husband as the designated tortilla flipper, a job he found pleasingly zen. Plus, the flipper gets first dibs on sampling!
Years later, our son is perfectly capable of flipping, as well, and our daughter is getting handy with a rolling pin, so it’s a true family affair. And we all know food is more exciting and tasty to the kid who helps make it!
With a fresh, tender tortilla that manages to be pliable and sturdy all at once, you can’t possibly 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 you ought to be pretty darn proud for making tortillas from scratch!
More Easy Mexican Favorites
- Sheet Pan Shrimp or Chicken Fajitas
- Skinny Agave Margaritas
- Easy Black Bean Tacos
- Baja Chicken Tacos
- Ground Beef Enchilada Casserole
- Jalapeno Lime Fish Tacos
Easy Flour Tortillas From Scratch
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water roughly 110°F
Instructions
Electric Mixer Instructions:
- In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.3 cups all-purpose flour, 1 teaspoon table salt, 1 teaspoon baking powder
- 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.1/3 cup vegetable oil, shortening, or lard, 1 cup hot water
Mix by Hand Alternative:
- 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.3 cups all-purpose flour, 1 teaspoon table salt, 1 teaspoon baking powder, 1/3 cup vegetable oil, shortening, or lard
- Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.1 cup hot water
Either way, to proceed:
- Whether you used an electric 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. 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, dry 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 30-45 seconds.
- Remove from the pan and proceed with the next tortilla. 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. Enjoy!
Notes
- Why No Tortilla Press?: Traditionally, one does not use a tortilla press to make flour tortillas, though it’s an ideal tool for corn tortillas. This is because flour tortillas naturally contain gluten, a protein that gives structure and resists being stretched. These balls of dough tend to spring back when smashed in a press; rolling with a pin lets the dough stretch much more gently into a thin yet pliable round that will puff up more beautifully in a skillet with lots of gorgeous air pockets.
- Why The Rest?: Letting the dough balls rest on the counter for even 15 minutes after portioning them out allows the developed gluten to relax a bit—literally. This in turn yields a noticeably softer, more supple dough that has less of a tendency to snap back when rolled. Your goal is a dough that you can gently press out into a thin tortilla shape without having to press so hard down on it that you press out all the air bubbles and puffiness.
- Don’t Overcook! Keep close tabs as the tortillas cook, because if they stay on too long, especially after flipping to the second side, they’ll become crispy around the edges once they come off the skillet.
- Short-Term Storage: Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before using, wrap in a slightly damp paper towel and microwave for 15-30 seconds.
- Longer-Term Storage: Tortillas can also be frozen for 2-3 months; to freeze, separate them with sheets of parchment or waxed paper and store in a zip-top freezer bag.
- Recipe: Adapted from Cooks.com via A Dash of Sanity and The Cafe Sucre Farine.
Nutrition Estimate
This post was originally published on July 11, 2017, making it one of the earliest posts on this site! I’m proud to say we still use this exact recipe in our family, and have updated the post over time with additional tips, tricks, and background on the “why” behind certain steps.
Can you use almond flour?
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!
do I need oil to fry them in? Or just a dry hot cast iron pan?
Just a dry hot cast iron pan!
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.
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. ?
Silvia I was wondering if you could share your Spanish rice recipe with me?
I would also love to have your Spanish rice recipe. ?
Just made the Tortilla’s with Organic Sprouted Spelt flour and they turned out delicious! I also used avocado oil 🙂
Hi Dina – that is wonderful! Thank you so much for taking the time to leave this feedback – I really appreciate it! 🙂
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.
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!
What would the ratio be for butter?
Just use it as a one-for-one swap with the oil/shortening – 1/3 cup! It’s roughly 5 tablespoons but should be marked on a standard stick of butter!
Monica – these look amazing! I can’t wait to make them – thanks for the recipe!
You are so very welcome – I hope you enjoy them as much as we do! 🙂
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!
Hi Mari- of course! Mine is De Buyer and I do really love it! They are so nice to have in the kitchen for things like dough and these tortillas.
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
Hi Ashley, I’m so glad you all enjoyed them and that your little one helped! Thank you so much for letting me know! 🙂
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.
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!
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.
Does the recipe work with whole wheat flour?
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. 🙂
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.
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.
Can these be made ahead and frozen?
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!
Thank you! I can’t wait to try these.
You’re very welcome! 🙂 Please come back and let me know how they turn out for you!
Hand mixing has a better consistency. And I I
Used really hot water as well(which I add salt to when boiling.
These are absolutely amazing!!! Made them. Tonight and everyone went back for more tacos
Thank you for this recipe 🙂
Hooray, I’m so happy to hear they were a hit! Thank you so much for letting me know, Carrie, I appreciate the feedback! 🙂
Great recipe. Mine is similar. And, I find using extremely hot water makes the dough easier to work with and tortillas soft and fluffy.
Thanks, M, that’s a great tip!
Yes, using very hot faucet water helps the flour and lard come together, makes very soft tortillas
Man those look great! I am definitely going to try your recipe…
Terrific, Jeff, I hope they turn out well for you!
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…
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!
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!
Thank you so much, Lisa, I’m thrilled to know that you liked them! 🙂
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??? 🙁
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!
Great recipe! I let the dough rest for 30 minutes allow for more gluten to form.
Thanks so much for the feedback and the idea, Melissa! 🙂
Those tortillas look so nice and the texture makes me feel like I could eat them on their own! I’ll be trying these.
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!
My secret to a nice soft tortilla is to sift the flour first ……
Thanks for sharing this tip, Steve! I will definitely try sifting next time I make these myself!
Love homemade tortillas, they are a million times better than store-bought, and so easy to make!
Agreed on all counts, Andrea! Thanks for stopping by!
I can’t believe I have never made homemade tortillas before! These look so good and so easy to make!
Thanks so much, Sam! They really are a game-changer!
LOL I love your authenticity disclaimer… That said, they certainly look convincing… and not too complicated at all! Great recipe!
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!! 🙂
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
Hi Cindy – yes, you can make them 2-3 days in advance, and just rewarm briefly, ideally on the stove!