Homemade Flour Tortillas
These turned out soft, flexible, and absolutely delicious. I mixed the dough in my mixer, let it rest while I ran errands, then rolled them out and cooked them in a skillet. That’s it.
No specialty ingredients. No complicated techniques. Just simple homemade tortillas that my family couldn’t stop eating.
They may not taste like your abuela’s tortillas, but they sure tasted amazing at my house.
If you’ve never made homemade flour tortillas before, don’t be intimidated. They’re actually much easier than most people think.
Now, I’ll be honest—I didn’t learn this recipe from someone’s abuela, and I’m definitely not claiming these are authentic. I’m just a home cook who loves making delicious food for my family, and these tortillas turned out so good that I knew I had to share them.
The first time I made them, I was surprised by how soft, flexible, and flavorful they were. Store-bought tortillas have their place, but there is something special about pulling a warm tortilla straight from the skillet. My family absolutely loved them, and I don’t think I’ll be buying tortillas nearly as often anymore.
One thing I especially love about this recipe is that it fits into real life. I mixed the dough together, let it knead for a few minutes, formed it into balls, and then left to run errands. A few hours later, I came home and rolled them out. The longer rest time actually made them easier to roll thin.
Why You’ll Love These Tortillas
- Soft and flexible
- Made with simple pantry ingredients
- Easy enough for beginners
- Perfect for tacos, burritos, quesadillas, and wraps
- Taste so much better than store-bought
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
Instructions
- Add the flour, salt, and baking powder to the bowl of a mixer. Stir to combine.
- Add the vegetable oil and warm water.
- Using the dough hook, knead on low speed for about 5 minutes. The dough should be soft and smooth.
- Divide the dough into 12 equal portions and roll each portion into a ball.
- Cover the dough balls with a towel or plastic wrap and let them rest for at least 20 minutes. You can also let them rest for several hours if needed.
- On a very lightly floured surface, roll each dough ball into a thin circle. Start in the center and roll outward, rotating the dough as you go.
- Heat a skillet or griddle over medium heat.
- Place a tortilla on the hot skillet and cook for about 60–75 seconds on the first side, until bubbles begin to form and light brown spots appear.
- Flip and cook for another 20–30 seconds on the second side.
- Transfer to a towel-lined plate and cover to keep warm while cooking the remaining tortillas.
Tips for Success
Let the Dough Rest
The resting period is important. If the dough keeps shrinking back while you’re rolling it out, it probably needs more time to rest.
Roll Them Thin
This was always my biggest challenge. The trick is to roll from the center outward rather than back and forth across the entire tortilla. Rotate the dough frequently to help maintain a circular shape.
Don’t Use Too Much Flour
A very light dusting of flour is all you need. Too much flour can make the tortillas dry and tough.
Watch the Heat
Medium heat works best. If the skillet is too hot, the tortillas will burn before they fully cook. If it’s too cool, they’ll dry out instead of staying soft.
How to Store Homemade Tortillas
Allow the tortillas to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a zip-top freezer bag for up to 3 months.
To reheat, warm briefly in a skillet, microwave, or directly over a gas burner for a few seconds.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! In fact, that’s exactly what I did. After forming the dough into balls, I covered them and left for several hours while I ran errands. They rolled out beautifully when I returned.
Why won’t my tortillas roll thin?
Usually the dough needs more resting time. Give it another 15–20 minutes and try again.
Do I need a tortilla press?
No. A rolling pin works perfectly for flour tortillas.
What can I use these tortillas for?
Tacos, fajitas, quesadillas, burritos, wraps, breakfast tacos, and even homemade tortilla chips.
Final Thoughts
There is something incredibly satisfying about making your own tortillas from scratch. They’re soft, warm, and full of flavor, and once you realize how simple they are, you’ll wonder why you waited so long to try them.
Will they taste exactly like your abuela’s tortillas? Probably not.
But they might just become your family’s favorite.
Homemade Flour Tortillas
Ingredients
Method
- Add all ingredients to a mixer and knead for 5 minutes until smooth.
- Cover and let the dough rest for 20 minutes.
- Divide into 12–16 portions and shape into balls.
- Cover and let rest for at least 20 minutes. (I left mine for about 3 hours while I ran errands.)
- On a very lightly floured surface, roll each ball from the center outward until thin.
- Heat a skillet over medium heat.
- Cook each tortilla about 60–75 seconds on the first side, then about 30 seconds on the second side, or until nice brown spots appear.
- Stack cooked tortillas under a towel to keep them soft.
