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.
Easily the best tortilla recipe out there. Thank you!
I made these. I am in Egypt. I wanted flour tortillas so bad. I made these. It was easy no hassels. Thank you
Monica Thank you !
I’ve made exactly 10 different flour tortilla recipes off the web and this was the winner . Others are either hard or cardboard like and they never puff up . But this recipe wow . I don’t own a kitchen aid mixer so I made them by hand . I did sift my flour because mine was lumpy and added very hot water . Oh also no lard so I added olive oil because I’m a student and that’s all I had in my dorm . Tadah ! They came out super pillowy and bouncy . Soft and delicious ! I’m truly amazed . I’m putting this recipe in my homemade book . Oh and I just had them rest for 30 minutes . I have ballet practice lol . Thank you ! And happy summer .
I just made these and they were very easy and tasted great!!! So glad I found this recipe. Will try freezing the left over Tortillas as it’s just my husband and I. Should have just cut the recipe in half and will next time. Thanks for the great recipe ♥️
That makes me so happy to hear, Christine! Thank you for taking the time to leave this 5 star review!
Can these be made with whole wheat flour? Would any adjustments be needed? Thanks!
I haven’t tried personally to say for sure but think it would probably work! Please let me know if you try!
I always sift my flour in all recipes. I bake home made breads and sifting 3 times and adding a little ginger makes the dough rise nicely and the bread is soft. Whole Wheat Flour will make a heavier more dense dough. I would use half Whole Wheat and half Bread flour-sift together. I do like the recipe and cut it to 1/3 when I made them. Wanted a soft tortilla. Like this recipe-even I can make these.
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!!!
Hi Kirsten, so glad these are a favorite! I wonder if there was any small amount of residue on the pan, or if maybe there was a small section of dough that wasn’t 100% evenly mixed? I hope they were still tasty!
I can never get the heat of the pan right!
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.
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.
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!
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!
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.
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
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!
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?
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?
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!
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?
So easy and quick to make!! Thank you for sharing!!
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?
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!
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!
That sounds so amazing!!! Definitely trying that for a treat this weekend. Thanks for the feedback and the great idea! 🙂
If using lard, should I melt if first?
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!
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
What a fun idea!! So glad you and your family enjoyed these, Amber!
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.
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.
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! 🙂
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!
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!
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.
Can you use butter as part of the lard/shortening. I think it would give a good flavor. Just asking
Hi Rhonda – yes, definitely!
Any adjustments for high altitudes?
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!
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,
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! 🙂
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!!!
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.