Love those fresh and soft flour tortillas from your favorite Mexican restaurant? Now you can make your own at home! These delicious homemade flour tortillas are easy to make, pliable yet sturdy, won’t rip and only require 5 ingredients!
Growing up in a Mexican household, my parents made flour tortillas from scratch every week. But like many kids, I never realized just how lucky I was to have such amazing food all the time until I moved out of the house and had to start cooking for myself.
I needed to learn how to make all my childhood favorites, so one of the first things I asked my mom for when I was out of the house was her flour tortilla recipe!
She first taught me how to make corn tortillas and now I’m happy to say that I’ve mastered the flour version!
Made with only 5 ingredients, these tortillas come together in no time and are perfect for making burritos, tacos, enchiladas and quesadillas and more. They’re soft and pillowy, pliable yet sturdy and make the best soft tacos ever.
This recipe is easy enough to make on your own, but it’s also a great one to make with kids!
How to make flour tortillas
Making flour tortillas from scratch is really simple! All you need is some all-purpose flour (or whole wheat flour if you want to make them whole grain), baking powder, salt, oil and warm water.
First, mix together the dry ingredients in a large bowl – flour, baking powder and water. (photo 1)
Then, add your preferred oil. I used olive oil, but you could also use avocado oil, vegetable oil or lard like is traditionally used. (photo 2)
Add in warm water and mix everything together with a fork until a dough forms. (photos 3-4)
Transfer the dough onto a well-floured work surface and knead for about 5 minutes until the dough is smooth, soft and elastic.
Roll the dough into a ball and let it rest, covered, for about 30 minutes up to 2 hours. (photos 5-6)
Divide the dough into 8 pieces and roll each piece into a ball using the palms of your hands. (photos 7-8)
On a lightly floured surface using a lightly-floured rolling pin, roll each dough ball into an 8 to 10-inch circle. (photos 9-10)
Don’t worry if the tortillas aren’t a perfect circle. Just do the best you can. I promise they’ll taste just as good and nobody will notice!
Preheat a large nonstick skillet or griddle over medium-high heat. Place the rolled tortilla dough in the skillet and cook for about 30-45 seconds, or until small bubbles start to form. Flip the tortilla over and cook for another 30 seconds-45 seconds. (photos 11-12)
The tortillas should have light golden brown spots, but not be completely burned.
I have to warn you about something before you make these – you may become slightly addicted and never be able to eat store-bought flour tortillas again!
I highly recommend making a double batch so you can have leftovers for the whole week.
Tips for making the best homemade flour tortillas
No air bubbles? If your tortillas don’t form any air pockets or bubbles after 45 seconds to 1 minute, try turning up the heat a little a little bit and see if that helps.
I find that the first tortilla is always the hardest to get just right, but once you adjust the heat after seeing what happens, cooking the rest of the tortillas usually goes more smoothly.
Don’t have a rolling pin? That’s okay! You can use a wine bottle or other similar-sized object you have. Just make sure to clean the surface well and dust it in flour.
Use a tortilla warmer to keep the tortillas soft, pliable and warm! A tortilla warmer is one of my top recommend kitchen tools to have if you’re a tortilla lover like me. It’s very inexpensive and makes such a difference. Here’s the exact one that I have.
Don’t have a tortilla warmer? Do this. I recommend wrapping your stack of warm tortillas in a clean kitchen towel and then placing that inside a plastic zip-top bag (like the photo below). That will help keep in some of the heat which will create steam and keep the tortillas pliable.
My husband is a huge fan of eating freshly made flour tortillas just as they are with a little pat of butter and rolled into a little taco. They’re just that good!
Ways to use flour tortillas
Here are some of our other favorite ways to use flour tortillas:
- Easy Carnitas Tacos
- Steak Quesadillas
- Weeknight Chicken Tacos
- Steak Fajitas
- Carne Asada
- Red Chicken Enchiladas
- Salsa Verde Chicken Enchiladas
Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons oil (olive oil, avocado oil or canola oil)
- 3/4 cup warm water
Instructions
Hand Mixing Instructions
- In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.
- Add oil and water and stir to combine until a dough forms.
- Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
- Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
- Divide the dough into 8 separate pieces and roll each piece into a ball.
- On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
- Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
- Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.
Stand Mixer Instructions
- In the bowl of a stand mixer, add flour, baking powder and salt. Mix for a few seconds on low using the dough hook attachment.
- Turn the mixer on medium speed and while it's running, add the oil and water. Mix for 1 to 2 minutes until a dough forms. You may need to stop the mixer and scrape the sides of the bowl to incorporate all the flour.
- Lower the speed to low speed and mix for 2 to 3 minutes (or 6-8 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough is too sticky, add in a little flour until the dough is tacky to the touch, but not sticking to your fingers and hands.
- Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
- Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
- Divide the dough into 8 separate pieces and roll each piece into a ball.
- On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
- Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
- Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.
Video
Isabel’s Tips:
Nutrition Information
This recipe was published in January 2016 and updated with new photos and helpful tips in June 2019.
Can you use gluten free flour?
Hi Mari! Yes, you can.
I’ve tried several tortilla recipes, and these are easily the best. I was hoping to use a tortilla press like they do at our favorite restaurant, but the first one stuck to the plastic. I guess I should have added more flour. However, they were very easy to roll, so I gave up on the press.
Simply amazing!
Love this recipe! Rolled them thin, got the griddle very hot, bubbled within 30 seconds! Bye bye store bought tortillas
Hi Bradley! Aren’t they the best??
your recipe seems very easy, I’ve always wanted to learn how to make tortillas. Very nervous. now I’ve been told that baking powder isn’t necessary, what do u think? I will try both, have another recipe without baking powder……here I go…
Hi Dolores! I think baking powder helps give the tortillas that soft and pillowy texture. Let us know how your tortillas turn out!
We made these twice yesterday.. where I am from tortillas have a bit more flavor. So we doubled the salt and used double the butter the second time around..my kids are them up the first batch was not as popular..lol.. it works well. So if you feel the recipe is lacking try it!
Is that all the recipe makes is 8 tortillas?
Thank you
Hi Linda! Yes this recipe makes 8 tortillas that are 10 inches!
Do you know anyone that has used gluten free flour? And if it would work?
Wonderful, soft and yummy!
I’m trying your recipe today, I’ve used the White Wings flour and my tortillas seem dry and after a day they don’t fold easily for tacos.
Hi Anita! Let us know how it turns out! When I make this recipe, I use just the generic store brand all purpose flour and they’ve turned out great.
This recipe es perfecto! ♥ Soft and workable and browns perfectly. I doubled the salt to suit my family’s taste hehe. My parents and sister loved it Thank you Isabel ☺
I’ve been on the hunt for a good flour tortilla recipe and this is a keeper, thank you! What made me want to try it initially was the smaller batch size. Well the joke’s on me because my husband and I each ate 3 for dinner and now I’ll have to make more tomorrow because they were that good.
Thank you! You have a gift! Cheers
Any recommendations to make these gluten free? Possibly using 1:1 GF flour mix?
Hi Cari! We’ve never mad this recipe gluten free, so I’m not sure. There are a ton of gluten free options on other websites if you wanted to check those out.
Hi Cari, just wondering if you made these with the gluten free flour and how they turned out? Wife is highly allergic to gluten and looking for something good to make her.
Just seeing you asked about GF also! Did you try?
Hi Leesa! GF flour should be fine!
can I use shortening and how much.? I have made tortillas before but have never used oil thank you
Hello Jennie! You can replace it with equal parts shortening. Thanks!
can I use shortening and how much ??? I have made tortillas in the past but never used oil thank you
Hi Jennie. If you are using shortening, you substitute equal parts shortening to equal parts oil.
Can I use the tortilla press to make flour tortillas?
Hi Pat! Yes you can! It will definitely make a process faster.
Is there any reason I can’t use a tortilla press instead of a rolling pin?
Hello! You can use a tortilla press! It will definitely make the process faster.
Can’t rate this yet, but I’ll be sure to do so when I make your pork chili verde. Nice, clear, easy directions.
I have a question. I do use lard in my cooking – so easy to pick up from the carnecería right down the street. I assume I melt it to add to the flour mixture. How cool does it need to be before I can pour it in?
Hello Barbara! I’m not sure about that! There are lots of other great food blogs that may have the exact recipe you’re looking for. In general we suggest maybe waiting until its cool enough to handle since the dough needs to be kneaded and rolled out. I hope this helps!
Hey! Could I keep the dough in the fridge for a couple days and make the tortillas fresh when I want them?
Hi Abigail! Yes, you can!
I made the tortillas with whole wheat flour. I used 2tbs of lard instead of the oil. They were very good. Thanks for the recipe.