The best homemade flour tortillas are easy to make in less than an hour with only 4 ingredients. They are soft, tender and taste better than anything store-bought!
Soft flour tortillas can be used in so many Mexican recipes from breakfast tacos to shrimp fajitas and sheet pan quesadillas.
Table of Contents
Soft Flour Tortillas Recipe
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, recently on taco night we were out of tortillas, so I decided to make this homemade flour tortillas from scratch.
These soft flour tortillas taste so much better than store-bought. They are easy to make, too, just like when you make your own homemade pizza dough! I’ve tested a lot of recipes over the past couple of months and this one is the best flour tortilla recipe.
Ingredients
The best part about this flour homemade tortilla recipe is you only need four ingredients and I bet you have everything in your pantry.
Find the full printable recipe with 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 Flour Tortillas Recipe
These flour tortillas taste so fresh and like they came straight from a Mexican restaurant!
- Make the dough. In a large bowl, whisk together flour, salt and baking powder. Add in oil and 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.
- 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.
Tips for the Best Ever Homemade Tortillas
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.
Ways to Use Homemade Tortillas
Any south-of-the-border recipe is great with these tortillas! Here are some favorites:
Ready to try your hand at other homemade recipes? Try making homemade bread, homemade french fries, and this fry bread!
More Mexican Inspired Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Homemade Flour Tortilla Recipe
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
Instructions
- Make dough. Whisk 3 cups flour, 1 teaspoon salt, and 1 teaspoon 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 1/3 cup vegetable oil and then SLOWLY add 1 cup warm water and mix for one minute. Add just enough water until the dough combines into a soft dough.
- Divide and rest. 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.
- Roll out dough. 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.
- Cook. 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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
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 but the taste is worth it.
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.
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.
These homemade flour tortillas are fine if 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.
Soft flour tortillas freeze very well. Before freezing, cool completely. Then transfer to a large freezer bag and seal the air out. Store in the freezer for up to 3 months. When ready to enjoy, let thaw and warm in the microwave.
Categorized as: Bread, Cinco De Mayo, Mexican, Quick Bread, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I have never been successful making tortillas until now. These are so good and simple!
That is great to hear!
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.
How far in advance can the dough be made and let rest?
You can refrigerate it up to 24 hours. Then just let the dough come to room temperature before rolling :)
What should I use instead of the fancy mixer? I only have hand mixer, will that work?
Yes a hand mixer works great :)
I got a electric Tortilla maker love it .
The recipe was just what i.was looking
For.
Awesome! So glad you enjoyed it, Sharla :)
My family loved these tortillas! This recipe is so easy to make. I was surprised how fast these tortillas went in my house.
So happy to hear they were a success with your family! Thanks for your comment and review, Celena :)
Would whole wheat flour work with this recipe?
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 :)
can I make these gluten free?
I haven’t tried, so I’m not sure. Let me know how it goes if you try it!
How much lard do u use?
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.
I have a tortilla press that I have never used. Can I use that in the process. Thanks.
That should work!
Tortilla presses don’t work well for flour tortillas. The key to a fluffy tortilla is rolling it out and stretching the dough.
Ty for sharing this recip, going to make using butter flavor crisco.
Hope you enjoy!
Looks easier than I thought. Can’t wait to try.
Enjoy!! :)
I wonder if these would turn out using gluten free flour?
I haven’t tried, so I’m not sure. Let me know how it goes if you try it!
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!!
Yay!!! This makes me so happy to hear, Mayra :) So glad you and your family loved them!
Did you melt the lard?
Use parchment paper said no Mexican cook ever. The totillas are very authentic but just make your masaclita and throw it on the counter and roll it
It is fresh and soft ! my grandchildren loved it !
Yay! Glad they were a hit :)
These were so yummy. First time making them and will not go back to buying. Thank you for sharing.
Yay! Glad to hear they were a hit. Thanks for your comment and review, Rhonda :)
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.
I’m so happy to hear you enjoyed them, Tony! Using a tortilla to make a philly cheesesteak sounds incredible!