Jamielyn Nye
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These homemade flour tortillas taste just like they came from a Mexican restaurant. Only 4 ingredients needed and you’ll have warm tortillas made from start to finish in less than an hour!
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Table of Contents
- Best Ever Homemade Tortillas
- Only 4 Ingredients
- How To Make Homemade Tortillas Recipe
- Cooking Tips
- Recipe FAQs
- 5 star review
- How to Store Homemade Tortillas
- Freezing Instructions
- Our Favorite Ways to Use Tortillas
- Homemade Flour Tortilla Recipe Printable Recipe
Best Ever Homemade Tortillas
We’ve been doing a lot of shelf cooking lately and have been getting a little more creative in the kitchen. My family loves Mexican food, so we wanted to have a taco night a few days ago. We were out of tortillas, so I decided to make this homemade version from scratch.
These are traditional flour tortillas and taste so much better than store-bought. There a lot easier to make than you would think, too, just like when you make your own homemade pizza dough! I’ve tested a lot of homemade flour tortilla recipes over the past couple of months and this one is the best.
Only 4 Ingredients
The best part about this flour tortilla recipe is you only need four ingredients and I bet you have everything in your pantry. Homemade flour tortillas are a great addition to any meal. Use it for burritos, tacos, and quesadillas!
Find the fullprintable recipewith specific measurements below.
- All-Purpose Flour: I prefer to use unbleached flour. You may substitute with whole wheat flour or use half the amount. This will be used for the dough and on the countertop as a lightly floured surface for rolling the dough.
- Salt: Use fine sea salt for the best flavor.
- Baking Powder: No yeast is needed for this recipe, the baking powder will help add the lift.
- Vegetable Oil: You could swap this out for a healthier oil like olive oil as well. You can also use shortening or lard if preferred.
How To Make Homemade Tortillas Recipe
You’ll have warm tortillas made from start to finish in less than an hour.These flour tortillas taste so fresh and taste like they came straight from a Mexican restaurant! I may never buy store-bought tortillas again.
- Make the dough. In a large bowl, whisk together the flour, salt and baking powder. Add in the oil and then slowly add the warm water and stir with a dough hook, pastry cutter, fork, or your hands. Add just enough water until the mixture turns into a soft dough. You can use a bowl of a stand mixer and mix together using the dough hook.
- Knead and divide. Transfer dough to a floured work surface. Knead the dough for about 1 minute. Then portion out the dough into 12 to 16 equal portions of dough balls. Press down on each piece of dough to form a small disk (but don’t roll them out yet). Then cover with a damp paper towel or kitchen towel and let rest for 30 minutes.
- Roll out the tortillas. Place the dough between 2 pieces of parchment paper and begin to roll out with a rolling pin. You can also roll out on a floured surface. Press out a circle from the middle, then turn 45° and turn again. Flip the tortilla then repeat on the other side until it’s circular in shape and about 8 to 10 inches.
- Cook on a pan. Heat a cast iron skillet or griddle to medium-high heat and cook each flour tortilla until the top begins to bubble and brown spots start forming, about 15 to 20 seconds.
Cooking Tips
With only four ingredients you will have warm flour tortillas made from start to finish in less than an hour! Learn the tricks from using the right ingredients, rolling out the dough, and keeping the dough warm. Follow these quick and simple cooking tips to make the best homemade tortillas yet!
- Warm water. Make sure to use warm water and add a little at a time. You don’t want to add the water too fast or the dough will not combine properly.
- Damp cloth. Use a damp cloth to cover the homemade flour tortillas and let them rest. This will help the gluten form and make the dough easier to work with.
- Rest longer. If you try rolling the dough and it shrinks back up, let the dough rest for another 20 minutes. Place the tortilla dough under a clean kitchen towel and let them rest until they are ready.
- Roll out dough. Use 2 pieces of parchment paper to roll out the dough to prevent it from sticking and adding too much flour. You don’t want to add too much flour or they will be dry.
- Keep tortillas warm. A tortilla warmer is a great way to store the tortillas, while you are cooking. You can also preheat your oven to 175°F and place them on a baking sheet to keep them warm.
Recipe FAQs
Are homemade flour tortillas worth it?
Yes! When you make flour tortillas you will love how quick and simple they are to make. They do take a bit of time compared to store-bought. If you are in a rush and need something right now, then a stack of flour tortillas from your local grocery store is best for that meal.
Is it cheaper to make or buy flour tortillas?
It really depends. The amount of ingredients can be less expensive but the total time it takes to make and store may be a little more than store-bought. Knowing what you are using and how the tortillas come together is the price though.
Can you make homemade flour tortillas without a tortilla press?
Yes! You can use a heavy skillet, pie plate, or baking dish to press the dough down thinner if needed. I used a rolling pin and that worked great for flattening them even further. Try to make each tortilla about 5 to 6 inches wide in diameter.
Why are my homemade flour tortillas hard?
By overcooking flour tortillas you can have hard tortillas. This goes for undercooking the tortillas too. Once there are golden brown spots on the tortillas they have been done.
5 star review
“We made the homemade flour tortillas and they are a game changer. My daughter announced that we can never have store bought again.”
-Gina
How to Store Homemade Tortillas
These homemade flour tortillas are fine and left on the counter for up to 24 hours. To keep them fresher longer, I like to keep them in a sealed container in the refrigerator for up to 5 days. You can reheat it on a warm skillet or in the microwave.
Freezing Instructions
These homemade flour tortillas freeze very well. Before freezing, make sure to let them cool completely. Then transfer to a large freezer bag and seal the air out.
One easy way to do this is to use a straw and suck the air out of the bag. This way the tortillas don’t get freezer burn. Works like a charm! Then store in the freezer for up to 3 months. When ready to enjoy, let thaw and warm in the microwave.
Ready to try your hand at other homemade recipes? Try making homemade bread, homemade french fries, and this fry bread!
Our Favorite Ways to Use Tortillas
- Green Chile Chicken Enchiladas
- Steak Fajitas
- 15-Minute Mexican Pizza
- Buffalo Chicken Wrap
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Homemade Flour Tortilla Recipe
5 from 82 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These homemade flour tortillas taste just like they came from a Mexican restaurant. Only 4 ingredients needed and you'll have warm tortillas made from start to finish in less than an hour!
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Resting time: 30 minutes mins
Servings: 12
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
Instructions
Whisk the flour, salt, and baking powder in a large bowl. I like to use a stand mixer with a dough hook. You could also combine it with your hands, a pastry cutter, a fork, or a wooden spoon. Then add the oil and then SLOWLY add the warm water and mix for one minute. Add just enough water until the dough combines into a soft dough.
Knead dough for a minute on a floured surface and then divide the dough into 12-16 pieces. If you want 8-9" tortillas it will make 12 tortillas and 16 6-7" tortillas. Then press down with the palm of your hand to form a smaller disk (don't roll them out yet). Repeat with all 12 tortillas and then cover with a dampened towel and let rest for 30 minutes.
After the rest, place the dough between 2 pieces of parchment paper to roll out the dough (this will prevent it from sticking and adding too much flour). You're going to use a rolling pin and press out a circle from the middle. Then turn 45° and turn again. Then flip the tortilla and repeat on the other side, until you have a thin 8-10" circle.
Heat a skillet over medium heat. Cook for 15-20 seconds (or until the top starts to bubble and you start seeing light brown spots), flip, and cook an additional 15-20 seconds on the other side. Serve warm.
Notes
To keep warm: Store in a tortilla warmer or you can also preheat your oven to 175°F and place them on a baking sheet to keep them warm.
Storage: Store in an airtight container for up to 3 days.
Freezer instructions: Allow to cool and then place in a zip-top bag and seal the air out. Freeze for up to 3 months. Allow to thaw and warm in the microwave.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 196mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Calcium: 19mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Side Dish
Cuisine: Mexican
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Bread, Quick Bread, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
70 comments
- Jill Martin
I have never been successful making tortillas until now. These are so good and simple!
- Reply
- I Heart Naptime
That is great to hear!
- Reply
- Laurie
I halved the recipe, it didn’t quite come out. Not sure what I did wrong. They were heavy and not folding well. I mixed it by hand.
- Reply
- Kerri Zayas
How far in advance can the dough be made and let rest?
- Reply
- Jamielyn Nye
You can refrigerate it up to 24 hours. Then just let the dough come to room temperature before rolling :)
- Reply
- Sylvia Conley
What should I use instead of the fancy mixer? I only have hand mixer, will that work?
- Reply
- Jamielyn Nye
Yes a hand mixer works great :)
- Reply
- Sharla
I got a electric Tortilla maker love it .
The recipe was just what i.was looking
For.- Reply
- Taylor @ I Heart Naptime
Awesome! So glad you enjoyed it, Sharla :)
- Reply
- Celena
My family loved these tortillas! This recipe is so easy to make. I was surprised how fast these tortillas went in my house.
- Reply
- Taylor @ I Heart Naptime
So happy to hear they were a success with your family! Thanks for your comment and review, Celena :)
- Reply
- Wendy
Would whole wheat flour work with this recipe?
- Reply
- Jamielyn Nye
I haven’t tried, but let us know if you test it out! You’ll probably need to add more water to get the right consistency :)
- Reply
- Kim
can I make these gluten free?
- Reply
- I Heart Naptime
I haven’t tried, so I’m not sure. Let me know how it goes if you try it!
- Reply
- Bea
How much lard do u use?
- Reply
- Jamielyn Nye
You’ll replace the oil with 1/3 cup. You’ll need to use a pastry cutter to cut it in, until the mixture resembles coarse meal. You may also need a little bit more water, but just add a Tablespoon or two as needed.
- Reply
- mary m
I have a tortilla press that I have never used. Can I use that in the process. Thanks.
- Reply
- I Heart Naptime
That should work!
- Reply
- Gina
Tortilla presses don’t work well for flour tortillas. The key to a fluffy tortilla is rolling it out and stretching the dough.
- Reply
- Sonya
Ty for sharing this recip, going to make using butter flavor crisco.
- Reply
- I Heart Naptime
Hope you enjoy!
- Reply
- Tina Long
Looks easier than I thought. Can’t wait to try.
- Reply
- I Heart Naptime
Enjoy!! :)
- Reply
- Patricia
I wonder if these would turn out using gluten free flour?
- Reply
- I Heart Naptime
I haven’t tried, so I’m not sure. Let me know how it goes if you try it!
- Reply
- Mayra
I have tried so many recipes even started buying the ready made flour for tortillas but the other I decided to give it another try to make them myself & saw this recipe but I used lard & and ooh my LARD!!! They came out so so DELICIOUS!! My husband and kids loved them so much!! So I guess this is the winning recipe!! If you haven’t tried you must!!
- Reply
- I Heart Naptime
Yay!!! This makes me so happy to hear, Mayra :) So glad you and your family loved them!
- Reply
- Donna
Did you melt the lard?
- Reply
- Angie
Use parchment paper said no Mexican cook ever. The totillas are very authentic but just make your masacl*ta and throw it on the counter and roll it
- Reply
- Carmela Vasquez
It is fresh and soft ! my grandchildren loved it !
- Reply
- I Heart Naptime
Yay! Glad they were a hit :)
- Reply
- Rhonda
These were so yummy. First time making them and will not go back to buying. Thank you for sharing.
- Reply
- I Heart Naptime
Yay! Glad to hear they were a hit. Thanks for your comment and review, Rhonda :)
- Reply
- Tony
Made these tortillas, Put in the refrigerator after cooled to store. Took one out and warmed in a hot skillet. Worked great for Philly Cheesesteak. This recipe is fantastic. So glad I found this website.
- Reply
- I Heart Naptime
I’m so happy to hear you enjoyed them, Tony! Using a tortilla to make a philly cheesesteak sounds incredible!
- Reply
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