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
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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
- Nelson
I alwaaays come back to this recipe. I found it because I forgot to get tortilla shells on taco night and I sometimes intentionally make my own tortillas now! This tortilla recipe is PERFECT because it’s tasty and simple.
- Reply
- I Heart Naptime
Yay, so happy to hear that! These really do make taco night so much better :)
- Reply
- Meg Terhar Hill
Can you use self rising flour? and Crisco shortening?
- Reply
- Jamielyn Nye
I haven’t tried, but that should work. Let me know if you do!
- Reply
- Sue
Looks like five ingredients to me.
- Reply
- I Heart Naptime
I don’t count the water, I figure everyone already has that on hand :)
- Reply
- Sonya
Water is an ingredient
- Rhonda
🤐
- Reply
- Dorothy Herman
Homemade Flour Tortilla Recipes and veg green Thankyou Smile
- Reply
- Gina
We made the homemade flour tortillas and they are a game changer. My daughter announced that we can never have store bought again. I’m cool with that – she’s making the tortilla’s! Woo hoo!
- Reply
- I Heart Naptime
This makes me so happy to hear! Love that your daughter is the one making them :)
- Reply
- Donna
Haven’t made flour tortillas in decades. When we moved into our house there was a tortillaria 2 blocks away. Unfortunately the owner died a month ago with no will and no heirs. It’s been closed since I’ve been considering making my own. I could remember the ingredients but not the proportions. I’m gonna try your recipe with a couple of adjustments. You use oil, I was raised to use fresh rendered lard. It is liquid at room temp. Also I never used a rolling in we slapped them out. Hopefully I haven’t lost the knack.
- Reply
- I Heart Naptime
You got this! Thanks for giving my recipe a try, Donna. I hope you love them!
- Reply
- philomela arias
so delicious
- Reply
- Earlene
can this recipe be modified for those folks who are 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
- Stella Bynum
I have not but that’s how my mom made hers
- Reply
- sue snow
great
- Reply
- sue snow
made it and it was easy
- Reply
- Amber
So good! They were easy to make and my whole family loved them.
- Reply
- Jamielyn Nye
I’m so happy to hear they were a hit!
- Reply
- Andrea Torres
First time my tortillas are soft the next day. Have the softness and thickness that I have been looking for . I am definitely always making this recipe from now on . Thank you!
- Reply
- Jamielyn Nye
I’m so glad you enjoyed these tortillas! Thanks for leaving a comment!
- Reply
- Cara Epps
I made these tortilla’s the other night along with you spanish rice recipe. Both turned out great! Thank you for all your yummy recipes!
- Reply
- Jamielyn Nye
I’m so glad you enjoyed them! Thank you for coming back to leave a comment Cara. :)
- Reply
- ElleAreSea
I don’t have vegetable oil. can I use avocado oil, coconut oil or butter? I am so excited to try all of your recipes! Thank you for your time and talent
- Reply
- Jamielyn Nye
Yes, another type of oil should work just fine! :)
- Reply
- Barb
Your tortillas look fantastic. I have always used either bacon grease or lard when I make mine. Glad you were able to find a recipe you liked.
- Reply
- Jamielyn Nye
Thank you! :)
- Reply
- Oloyede Rukayat
Thanks for the recipe, I’m yet to make mine, I don’t have skillet. I would like to know if i can use nonstick frying pan to make tortillas
- Reply
- Jamielyn Nye
Hi! Yes, a nonstick frying pan will work great!
- Reply
- Linda
I have been looking for a good tortilla recipe for years! I’ve tried plenty and they just don’t turn out like I want…until this one! These turned out soft and so fresh I thought I was eating at a true Mexican restaurant. They went great with our taco dinner and I can’t wait to make them again.
- Reply
- ElisaQ
My mom may disown me but I’m making my tortillas your way from now on, girl! No need to work harder when you can work smarter!
- Reply
- Jamielyn Nye
I’m so glad you enjoyed them!!
- Reply
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