There’s something magical about a freshly made flour tortilla. The aroma, the softness, and that perfect texture that’s both chewy and light—it’s a whole vibe. Whether you’re wrapping up your favorite taco fillings, creating a delicious quesadilla, or making a simple burrito, homemade flour tortillas just take everything to the next level. I used to think that making tortillas from scratch was way too intimidating, but once I gave it a try, I realized just how easy (and fun) it is. Now I make them regularly, and every time I do, I wonder why I haven’t been doing it all along.
These homemade flour tortillas are soft, flexible, and have a little bit of that perfect golden crisp when you cook them up in a hot skillet. The best part? You probably have all the ingredients you need already in your pantry. With just a few basic ingredients, you can make these tortillas at home, and trust me, you’ll never want to go back to store-bought.
Why You’ll Love This Recipe
- Simple ingredients – All you need are pantry staples: flour, salt, baking powder, oil, and water.
- Quick and easy – You don’t need any fancy equipment, just a bowl, a rolling pin, and a skillet.
- No preservatives – Homemade means no weird chemicals or preservatives, just fresh, wholesome ingredients.
- Customizable – Add a touch of garlic powder, or experiment with flavored oils for a fun twist.
- Perfectly soft and flexible – Ideal for wrapping up anything from tacos to fajitas or even just a smear of butter.
- Fun to make – There’s something so satisfying about making your own tortillas. It’s easier than it seems, and it’s a fun kitchen project.
- Makes a big batch – These tortillas freeze really well, so you can make extras and store them for future meals.
Ingredients You’ll Need
The ingredients list is short and sweet, and they’re probably already in your kitchen. Here’s what you’ll need:
- All-purpose flour – This is the base of your tortillas, and it gives them that classic soft texture.
- Baking powder – Helps the tortillas puff up just a little and gives them that perfect texture.
- Salt – A pinch of salt enhances the flavor and balances the dough.
- Vegetable oil – Adds a bit of richness to the dough and helps with softness. You could also use olive oil or butter if you prefer.
- Warm water – Helps bring the dough together and makes it soft and pliable.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the baking powder and salt throughout the flour, ensuring a smooth dough.
Step 2: Add the oil
Pour the oil into the dry ingredients and mix it in with your hands or a spoon until the mixture looks like coarse crumbs. The oil is what makes these tortillas soft and gives them that perfect texture.
Step 3: Add warm water
Slowly add the warm water, a little at a time, stirring as you go. The warm water helps activate the dough and makes it easier to work with. You want the dough to come together in a shaggy ball, so be careful not to add too much water too quickly. You may need a little more or less depending on your flour, so add it gradually.
Step 4: Knead the dough
Once the dough comes together, transfer it to a lightly floured surface and knead it for about 5 minutes, or until it’s smooth and elastic. If the dough feels too sticky, sprinkle a little more flour on it; if it’s too dry, add a tiny bit of water.
Step 5: Rest the dough
Once the dough is kneaded, cover it with a damp towel or plastic wrap and let it rest for 15–30 minutes. This helps the gluten relax, making the tortillas easier to roll out.
Step 6: Divide and roll
Once your dough has rested, divide it into 8–10 equal-sized balls (depending on how large you want your tortillas). Roll each ball into a smooth ball and let them rest for another 5 minutes. Then, using a rolling pin, roll each ball into a thin circle about 6–8 inches wide. If the dough sticks, lightly dust the rolling pin or your surface with flour, but try to use as little as possible to keep the tortillas soft.
Step 7: Cook the tortillas
Heat a dry skillet or griddle over medium-high heat. Once it’s hot, carefully place one tortilla at a time on the skillet. Cook for 1–2 minutes per side, or until the tortilla starts to bubble and gets golden brown spots. Flip it over and cook the other side for another 1–2 minutes. Keep an eye on the heat—you want it to be high enough to cook the tortilla quickly without burning it.
Step 8: Stack and serve
Once cooked, remove the tortilla from the skillet and place it in a clean kitchen towel to keep warm. Repeat with the rest of the dough balls. Serve immediately or store in an airtight container for later use.
Helpful Tips
Keep them soft
The key to soft tortillas is to wrap them in a clean kitchen towel as soon as they come off the skillet. This helps them stay warm and soft, and it prevents them from drying out.
Freezing flour tortillas
These tortillas freeze beautifully! Once they’ve cooled completely, stack them with a piece of parchment paper between each one (to prevent sticking) and store them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, wrap them in foil and warm them in the oven, or heat them one by one in a skillet.
How to roll them out perfectly
The key to getting your tortillas evenly rolled is to start from the center and work your way outwards, giving it a little quarter-turn as you roll to keep the shape circular. Don’t worry if they’re not perfect! They’ll still taste amazing.
Flavored tortillas
Want to change things up? Try adding a bit of garlic powder, onion powder, or even dried herbs to the dough for a different twist. You can also swap in some whole wheat flour for a nuttier flavor and a slightly healthier option.
What to serve with homemade tortillas
The possibilities are endless! You can use these tortillas for tacos, quesadillas, wraps, or even as a base for flatbreads. They’re amazing with fajitas, grilled chicken, or simply a spread of guacamole. You could even make a quick breakfast wrap with scrambled eggs, cheese, and salsa.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Once the tortillas are made, you can store them in an airtight container for up to 3 days at room temperature. You can also freeze them for up to 3 months, as mentioned earlier.
Can I use this recipe for other types of flatbreads?
Absolutely! This dough works great for any flatbread. You can add spices like cumin, coriander, or chili powder to change the flavor profile.
Can I use whole wheat flour?
Yes, you can swap out up to half of the all-purpose flour for whole wheat flour to make them a bit healthier. Just keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the water a bit.
Do I have to use baking powder?
While baking powder helps the tortillas puff up slightly and gives them a softer texture, you can technically leave it out. If you do, your tortillas will be a bit denser, but still tasty!
Can I make these with a tortilla press?
If you have a tortilla press, go ahead and use it! Just make sure to flatten the dough balls into a smooth round before pressing. You may still need to use a rolling pin for the last bit of flattening, but the press will save you time.
There’s nothing like a warm, soft homemade flour tortilla, and once you try making them from scratch, you might never go back to store-bought. I make these regularly, especially when I want to impress friends or family with something simple but special. Try them out the next time you’re craving tacos, or use them as a base for your favorite wraps. Let me know how they turn out—I’d love to hear what you fill them with!
Flour Tortillas
Ingredients
- 9 oz about 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- ⅓ cup lard or vegetable shortening
- ½ cup cool water
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the fat: Add the lard to the flour mixture in chunks. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- Add water: Gradually pour in the water, mixing until a dough begins to form.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Rest the dough: Divide the dough into 8 equal pieces and roll them into balls. Cover with a damp cloth and let them rest for at least 30 minutes.
- Roll out tortillas: On a floured surface, roll each dough ball into a thin circle, about 7 inches in diameter.
- Cook tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute on each side, or until lightly browned and puffed.
- Serve warm: Keep the cooked tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
Notes
- For softer tortillas, you can substitute half of the lard with unsalted butter.
- These tortillas are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- To reheat, wrap them in a damp paper towel and microwave for 20-30 seconds.
