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.
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.