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 I use Wheat flour to make these?
I made these tonight to avoid going to the store for tortillas. Holy crap, so easy and so much better than store brought! And it took less time and effort than I was expecting. I will definitely be making these again.
I halved the recipe for 2 people and we ate all 8 tortillas in one sitting, they were that good!
Super easy and had fun making with my hubby
They came out yummy! Thanks. I live in México by the way so extra congrats!
Easy and pretty darn good
Great recipe I just doubled the dough at the end and made 8 instead of 16. They just took a bit longer to cook but totally worth it…I think they were better than the store bought.
Oh how disappointed I am,! The reviews got me excited- thinking back to childhood. A father and 2 sins lived across from us. They happened to be Mexican and the dad made tortillas. The boys would run across the street with warm tortillas that looked like the pictures in your recipe.My siblings and I loved those delicious authentic treats.
Just plain tortillas that we would rip apart and eat.
They were soft,fluffy and kind of elasticised.
My hopes were high that I would have a taste of my childhood..
Mine were misshaped, super flat, without bubbles etc.
I used lard and mixed by hand.
What did I do wrong?? Thanks
Hi there! I am American of Mexican and German descent, and this is so very close to our family recipe. They are so good, aren’t they? It’s great to know that people in other parts of the world make these tasty tortillas!!!
Thank you so much for this recipe! I have tried multiple tortilla recipes and they have all turned out stiff dry and tasteless. This recipe yielded soft tasty tortillas that were chewy while still being fluffy and light. I’d give it ten stars if that were an option.
Tried other recipes but this one was perfect!
That’s fantastic, so happy these are what you were looking for!
Omg! I just went out & bought some wraps. What was I thinking!?! I looked at the nutrition information on the package & was way more calories than the homemade. Don’t know if it makes a difference but I bought WW. To make a long story short, I’ll make my wraps from scratch next time. Thanks for posting your recipe.
These are awesome and simple to make! I loved them so much. Only thing I would do differently is put less salt. At least for me they tasted a bit to salty for my tasting. But awesome overall!
I doubled the oil (avocado) and halved the baking powder because I do not like doughy tortillas. The only ones worth buying are the raw Tortillaland ones, but they are not sold in Pittsburgh. These are better than those sold in grocery stores.
Fabulous recipe! Thanks so much for posting it! These are so much more tasty than store bought. And yay for perfect using a vegetable oil. Who has lard on hand anymore?
You’re welcome, Tami, so glad everyone enjoyed the tortillas!
Can you use olive oil instead, that’s all I have.
Yes, olive oil should work!
My sister made this receipe and they were just awesome and so easy. Thank you
Perfect💝💝💝💝
Can I make a big batch, then freeze for later use?
Yes, definitely! Just separate the tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.
Good recipe! However, they became crispy instead of being soft and foldable… Why is that? Could I have done something wrong?
Hi Polina, sorry that they crisped up on you! A couple possibilities: is your baking powder fresh? Old baking powder can impact the consistency and is a frequent culprit. It’s also possible that they cooked a touch too long, or on too high of heat. Hope you give it another try and get that soft, pliable result we all crave!
i tried it out at home and these were great really love the recipe
I made these on Sunday and today is Wednesday and they are still soft. I’m terrible at making them and tried many recipes. I will continue to make this recipe. Thanks!
Yay thanks for teaching us to make tortillas! Easy and yummy! Used butter for the fat and it worked fine 🙂 fun to make with the hubby
So glad you enjoyed them! Thanks for taking the time to leave this review!
What did I do wrong the dough was a bit dryer. I used a stand mixer I was hoping that it would be easier. I am not saying it was the recipe they taste good but not sure where I went wrong.
So sorry you had trouble! It could be as simple as how the flour was measured, if it was packed tightly or otherwise a little too much, that could dry out the dough. Next time if it looks a bit crumbly at the dough stage, sprinkle on a few drops of water and work it in with the mixer or your hands until the dough absorbs it and is smooth!
Good tortillas……just one little piece of advice make sure to roll tortillas super thin…..the thinner the better.
Just made these tonight for dinner! They were so good, my husband and I agreed we won’t be buying store bought anymore. I was able to get 16 small taco tortillas and kept them in foil with a damp paper towel to keep them soft and moist. Thank you for this wonderful recipe!