If you’ve ever wished for those soft, pillowy homemade tortillas that just melt in your mouth, you’re going to love this Easy Homemade Flour Tortillas Recipe. I remember the first time I tried making these from scratch—there’s something so satisfying about rolling out the dough yourself and watching those perfect little bubbles form as they cook. Plus, nothing beats the taste and texture of freshly made tortillas compared to store-bought ones.
This recipe is super straightforward and uses simple pantry staples, so you don’t need to run around the grocery store hunting for fancy ingredients. Whether you want to whip up some homemade quesadillas for dinner or wrap up your favorite burrito fillings, these tortillas come out soft, flexible, and just the right thickness every time. I promise, once you make these, you won’t look back.
Why You’ll Love This Recipe
- Simple Ingredients: No complicated shopping or exotic items—just pantry basics.
- Quick Process: You can have fresh tortillas on your table in under an hour, even if you’re a beginner.
- Soft & Flexible: Perfect for rolling or folding without cracking or breaking.
- Versatile Use: Great for tacos, burritos, quesadillas, or even thick gorditas if you want to experiment.
Ingredients You’ll Need
Each ingredient here plays a key role in making your Easy Homemade Flour Tortillas Recipe come out just right. From the flour that forms the perfect base to the hot water that helps create that soft texture, these ingredients work beautifully together.
- Unbleached all purpose flour: Gives you a tender yet sturdy tortilla dough; unbleached means less processing, which I prefer for flavor.
- Kosher salt: Enhances the overall flavor without being overpowering.
- Baking powder: A little lift to keep your tortillas soft and slightly airy.
- Hot water: Helps bring the dough together smoothly and softens the flour for elastic dough.
- Melted butter: Adds richness and tenderness—don’t skip this for flavor and texture!
Variations
I love experimenting a bit with this Easy Homemade Flour Tortillas Recipe depending on what I have on hand or what meal I’m making. Feel free to adjust and make it your own—it’s surprisingly forgiving!
- Whole Wheat Addition: Sometimes I swap half the all purpose flour with whole wheat flour for a nuttier flavor and more fiber. Just watch the hydration and add a little more water if it feels dry.
- Gorditas Style: If you like thicker tortillas, roll them smaller and thicker (around 7-8 inches), and cook a bit longer for a soft, pillowy result.
- Dairy-Free Option: Use melted coconut oil or olive oil instead of butter, and these still turn out beautifully.
- Herb Infused: Adding a tablespoon of chopped fresh cilantro or a pinch of cumin powder into the dough gives a nice twist that pairs well with Mexican dishes.
How to Make Easy Homemade Flour Tortillas Recipe
Step 1: Combine the dry ingredients
In a large bowl, I whisk together the flour, kosher salt, and baking powder. This helps distribute everything evenly so your tortillas bake uniformly without salty or bland spots. Taking this little extra step early saves you from uneven flavor later.
Step 2: Add the melted butter and hot water
Next, make a well in the center, then pour in your melted butter and freshly boiled water. Using a wooden spoon or dough whisk (my personal favorite), start mixing from the center outward, gradually bringing all the flour into the wet ingredients. I like to scrape the bowl sides well to avoid any unexpected dry lumps. Remember, don’t overmix here—stop once everything is incorporated.
Step 3: Knead and rest the dough
Switch to your hands and gently knead the dough about 30 seconds until it’s soft and smooth, then form it into a ball. Cover it with a clean towel or plastic wrap, and let it rest at room temperature for 15 minutes. This resting time is my secret for soft tortillas, as it allows the gluten to relax, making rolling easier and tortillas more tender.
Step 4: Divide and roll out
Flour your surface lightly and turn the dough out. Divide it into 8 larger or 10 smaller pieces depending on the size you prefer. Roll each piece into a smooth ball, then flatten it into a circle about 9 inches in diameter for thin tortillas. My tip? Sprinkle a bit of flour on top and under the dough while rolling to prevent sticking but avoid adding too much—it can make the tortillas dry.
Step 5: Cook your tortillas
Heat a large nonstick pan over medium-low heat—too hot, and you risk burning before the inside cooks. Place one tortilla in the dry pan and cook for about 2 minutes until bubbles start forming and you see 3-4 golden brown spots underneath. Flip and cook another 2 minutes on the other side. It’s always fun watching the bubbles pop up—that’s your cue the tortillas are puffing beautifully! Repeat with all the dough pieces.
Step 6: Keep warm and serve
Stack your cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft. This step keeps the steam trapped, so the tortillas stay pliable and ready for your favorite fillings. Serve right away for the best texture.
Pro Tips for Making Easy Homemade Flour Tortillas Recipe
- Don’t Skip Rest Time: I used to rush this step, but letting the dough rest makes rolling out so much easier and improves softness.
- Heat Your Pan Just Right: Medium-low heat works best—too hot and your tortillas burn before cooking through; too low and they won’t brown.
- Light Flour Dusting: Use just enough flour on the surface to prevent sticking, but too much can dry out your tortillas.
- Keep Them Covered: Wrapping tortillas immediately after cooking keeps them warm and soft, ready for folding or rolling without cracking.
How to Serve Easy Homemade Flour Tortillas Recipe
Garnishes
Whenever I serve these tortillas, I usually have fresh lime wedges, chopped cilantro, and some sliced jalapeños on the side. They add brightness and a little kick that really make the homemade tortillas shine. Plus, sour cream and shredded cheese are always winners for a taco night at home.
Side Dishes
My go-to sides include refried beans, Mexican street corn salad, and a tangy salsa — all perfect for scooping up with these tortillas. I also love pairing them with grilled chicken or carne asada for a complete meal that’s sure to impress.
Creative Ways to Present
For family gatherings or casual parties, I like to serve these warm tortillas in a basket lined with a colorful kitchen towel. Sometimes I spread a bit of flavored butter or garlic oil on top when they’re hot for extra richness. And making mini tortilla wraps filled with fresh veggies and cheese makes a delightful appetizer your guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which rarely happens at my place!—I stack the tortillas with parchment paper between each to prevent sticking, then wrap tightly in plastic wrap. Store them in an airtight container at room temperature for up to a day or in the fridge for 3-4 days.
Freezing
For longer storage, freezing works wonderfully. I place parchment sheets between tortillas, stack them, and seal well in a zip-top bag. This way, I can pull out as many as I need without defrosting the whole batch. They’ll keep nicely for up to 2 months.
Reheating
To reheat, I warm tortillas gently in a dry skillet over medium-low heat for about 30 seconds per side until soft and pliable again. You can also wrap them in a damp paper towel and microwave for 20 seconds if you’re in a hurry—just be careful not to overdo it or they’ll get rubbery.
FAQs
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Can I make Easy Homemade Flour Tortillas Recipe without baking powder?
Yes, you can skip the baking powder if needed, but it adds a little puffiness and tenderness to your tortillas. Without it, the texture will be a bit denser but still tasty. If you want a more traditional soft tortilla, I recommend including it.
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How thin should I roll out the tortillas?
Try to roll them out as thin as possible without tearing—around 9 inches in diameter is ideal for thin, flexible tortillas. Thicker tortillas (7-8 inches) work for gorditas or quesadillas, so adjust thickness based on your preference.
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What’s the best way to keep tortillas soft after cooking?
Wrapping cooked tortillas in a clean kitchen towel immediately helps retain steam and softness. If you need to store them, stacking with parchment paper between each and refrigerating or freezing with proper wrapping helps maintain texture.
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Can I use vegetable oil instead of butter?
Absolutely! You can substitute melted butter with vegetable oil or olive oil if you prefer. Each fat gives a slightly different flavor and texture, but all result in delicious homemade tortillas.
Final Thoughts
Making your own flour tortillas from scratch with this Easy Homemade Flour Tortillas Recipe is genuinely a game-changer in the kitchen. I love how it brings family and friends together over simple, satisfying meals where the tortillas are the star. Give it a try—you’ll find it incredibly rewarding, and I promise your taste buds (and loved ones) will thank you for it.
Print
Easy Homemade Flour Tortillas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 large or 10 smaller flour tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Homemade Flour Tortillas recipe offers a simple and authentic way to make soft, warm flour tortillas from scratch using basic pantry ingredients. Perfect for burritos, quesadillas, or tacos, these tortillas are rolled thin and cooked on a skillet to achieve a tender texture with lovely golden spots.
Ingredients
Dry Ingredients
- 3 cups unbleached all purpose flour (440g)
- 1 teaspoon kosher salt (5g)
- 1 1/4 teaspoon baking powder (6g)
Wet Ingredients
- 1 cup hot water, just boiled (240g)
- 1/3 cup melted butter (75g)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder until well blended.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to mix the wet and dry ingredients thoroughly, scraping the sides of the bowl to avoid dry flour pockets without overmixing.
- Knead the Dough: Using your hands, gently knead the dough for about 30 seconds until it forms a smooth ball. Return the dough to the bowl and cover it, allowing it to rest at room temperature for 15 minutes to relax the gluten.
- Divide and Shape Dough: Lightly flour a work surface and pour out the dough. Divide the dough into 8 larger or 10 smaller equal pieces. Roll each piece into a round ball.
- Roll Out Tortillas: Flour the surface again and sprinkle some flour over the dough balls. Using a rolling pin, roll each dough ball into a circle approximately 9 inches in diameter for standard tortillas or 7-8 inches if making thicker Gorditas.
- Cook Tortillas: Heat a large nonstick skillet over medium-low heat. Place one tortilla at a time into the dry pan. Cook for about 2 minutes until bubbles form and the bottom has 3-4 golden brown spots. Flip and cook the other side for another 2 minutes. Repeat with the remaining dough balls.
- Keep Warm and Serve: Once cooked, wrap tortillas in a clean kitchen towel to keep warm and soft. Serve immediately for the best burritos, quesadillas, or tacos experience.
Notes
- Use unbleached all-purpose flour for best texture and flavor.
- Resting the dough helps make the tortillas soft and easier to roll out.
- If you prefer thicker tortillas or Gorditas, roll to 7-8 inch diameter instead of 9 inches.
- Cook on medium-low heat to avoid burning and ensure even cooking.
- Store leftover tortillas wrapped in a towel inside an airtight container; reheat in a skillet or microwave before serving.
Nutrition
- Serving Size: 1 large tortilla (approx. 55g)
- Calories: 160 kcal
- Sugar: 0.2 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 15 mg
