Flour tortillas in between a striped kitchen towel on a white plate.
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4.43 from 26 votes

Easy Flour Tortillas

Easy homemade flour tortillas better than your favorite Mexican restaurant and way better than store-bought! Perfect for burritos, quesadillas and tacos!
Prep Time15 mins
Cook Time10 mins
RESTING TIME30 mins
Total Time55 mins
Course: Side
Cuisine: Mexican
Servings: 8 10-inch tortillas
Calories: 140kcal
Author: Isabel Eats

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, 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, 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.

Notes

Storage: Tortillas can be stored in the fridge in a gallon-sized plastic zip-top bag for 7-10 days.
Freezing instructions: Tortillas can be frozen for 3-4 months for longer storage. To freeze, place a sheet of parchment paper in between each stacked tortilla. Place the stack in a gallon-sized plastic zip-top bag and freeze.
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.
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.

Nutrition

Serving: 1tortilla | Calories: 140kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 206mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 340mg | Iron: 0mg