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These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Check out the over 700 5-star reviews!
This recipe has been a long time incoming, years actually. I've been trying out recipes for homemade flour tortillas for what seems like forever - but I've never been thrilled with any of them. Definitely not thrilled enough to blog them -too dry, too sticky, too crisp, too bland, too soggy, too complicated. This time, with these flour tortillas, it's different. They totally live up to their name - Best Ever Homemade Flour Tortillas!
I LOVE the results, and I think you will too. These homemade flour tortillas are tender, soft and flavorful. Because they keep well, they can be made in advance and warmed in the microwave or on the stovetop, just before serving.
How to make flour tortillas from scratch - easier than you think!
They're also EASY, super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes. You can also easily mix it together without a mixer (using a wooden spoon, sturdy spatula or Danish whisk), which is the way I usually make them. But whether you use a mixer or not, it's super important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens, in order to make rolling the tortillas much easier.
Justportionthe dough, give it a rest, then roll each piece nice and thin and give them a stint (one-two minutes!) in a medium-hot, dry pan. Voila! Once you take the first taste, you'll NEVER want pre-packaged tortillas again
Ways to use these Homemade Flour Tortillas...
- These flour tortillas will make any South-of-the-Border meal extraordinary. Burritos, enchiladas, tacos, quesadillas ... it all tastes better!
- But this is the REALLY cool thing; they also make fabulous, super thin crust pizzas. Just brush them lightly with olive oil and top with your favorite pizza ingredients. I love pesto, a bit of fresh mozzarella, smokey bacon bits and a sprinkle of pine nuts and/or fresh herbs. Pop them in a piping hot (450˚F) oven for 4-5 minutes or until crispy golden brown.
Imagine coming home after a busy day and having a stash of these tortillas (aka pizza crusts) in the freezer. Throw together a fresh salad and an individual pizza for each family member and they'll be "WOWING" you all evening long!
- I've used these homemade flour tortillasfor wonderful sandwich wraps.
- It's fun to spread them with a bit of butter and a sprinkle of cinnamon sugar for a quick sweet treat.
- They make fabulous, shatteringly crisp chips too. Just brush one with a teaspoon of olive oil on both sides, then sprinkle lightly with kosher salt. Bake for 5 minutes at 450˚F. and you won't even believe how delicious they are on their own or broken into irregular pieces and used to dip hummus, salsa etc.
Can you tell I'm excited about these guys? You will be too and I have a feeling, once you try them, you won't want to be without a cache of these tortillas in your freezer. They're almost too good to be true! Almost.
You can either make these tortillas with a stand mixer or by hand. I find it's just as easy to put them together without a mixer. You'll find directions for both ways in the recipe below but we've created a video to show you how easy they are to make by hand:
Café Tips for making these Homemade Flour Tortillas
- Roll the tortillas fairly thin. You want them about 6-inches in diameter and to look somewhat translucent if you held them up to the light. Thick tortillas won't be tender.
- If you try rolling out thesetortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn't had enough time to relax.
- I've also used olive oil and melted butter for this tortilla recipe with good results. I don't recommend coconut or peanut oil as the tortillas will take on the oil's flavor.
- If your tortillas feel stiff after cooking, you've cooked them too long or the heat was too high. Cook them only long enough to get some nice bubbles on the surface and a few light brown spots on the underside. Then flip them for another 15-20 seconds.
- It's also important to allow your tortillas to steam each other. Stack them up directly after cooking and keep them covered with a kitchen towel. This help them steam each other and get nice and soft.
- A tortilla warmer is a nice accessory to have when making tortillas, as you can stack tortillas after cooking to keep them soft. It's also perfect for serving the tortillas at the table. It's not necessary to have one though. Just use a pot with a cover that's slightly bigger than the tortillas. Place each tortilla in the pot after removing from the pan and cover with the lid. The steam from the just cooked tortillas will keep them all soft and pliable - same way a tortilla warmer works!
- Readers have asked if it's worth it to have a tortilla press. I honestly don't think it's necessary for these flour tortillas, as they're easy to roll out.
- Wipe out the pan in between tortillas with a damp paper towel if flour is starting to accumulate.
- These tortillas keep well in the refrigerator for 5-7 days. They will feel stiff though when they're cold. When you want to use one or two, just place them in a slightly damp paper towel and microwave for 10-20 seconds. They'll be nice and soft again.
Make them! I think you'll love them too!
Another wonderful South of the Border recipe
Do enjoy South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It's another super popular recipe on The Café.It's fantastic with just about any Mexican or Tex-Mex entree. Pair it with theseBest Ever Homemade Flour Tortillas for a meal that's sure to bring rave reviews!
The BEST Pico de Gallo!
If you make these Homemade Flour Tortillas, you DEFINITELY want this fabulous Pico de Gallo to serve with them. This fabulous pico pairs perfectly with chips, grilled proteins and any Mexican entreé. It's so fresh and delicious you'll want to eat it with a spoon!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Best Ever Homemade Flour Tortillas
Chris Scheuer
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
4.93 from 777 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Resting time 15 minutes mins
Total Time 1 hour hr
Course Breads, Side Dish
Cuisine Mexican
SERVINGS 16
CALORIES 124 kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt, I use Morton's
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
Instructions
To make by hand:
Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.
Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.
To make with a mixer:
Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will sticktogether. (I like to separate my tortillas with parchement paper.)
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas shouldbe nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
Notes
See Café Tips above in post for additional instruction and tips.
Recipe adapted from Genius Kitchen
Nutrition
Calories: 124kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 146mgPotassium: 50mgCalcium: 14mgIron: 1.1mg
Keyword easy flour tortillas/flour tortillas/flour tortillas from scratch/homemade flour tortilas
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Nil says
Oh My Goodness! Accurate, Easy to follow recipe. Extra tips were helpful. End results ... 😋 Yummy
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Nil!
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Clara says
The tortillas tasted great but mine significantly shrank when I put them into the hot pan so became small and thick. I rested the dough for an hour - too long maybe? Still tasted great but I want to perfect for next time!
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Chris Scheuer says
Hi Clara, you need to roll the dough circles thinner next time. They will shrink up just a bit if rolled nice and thin but they will still be thin when cooked.
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Jennifer McCullough says
Thank you for your recipe! I’m living in Africa and missed my tortillas and was so nervous to make my own due to a couple of failed attempts in the past. I made these and they were so easy and turned out perfectly! Your tips are so helpful! I am in heaven! I shared them with new friends here and they loved them!! I’m excited to share them with more people. Thank you again, it’s so nice to have a piece of home in a foreign place!
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Lindsay @ The Café Sucre Farine says
That's great, Jennifer! Thank you for the review!
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Peggy Schmitt says
I have tried so many different tortilla recipes and was disappointed every time. However, this time I wasn't. It is so good! I think the difference could be the warm water that makes the dough nice and soft. Thank you!
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Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for the review, Peggy!
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tfranko29 says
I didn't roll mine out enough... So gorditas!
What a great recipe, great taste and texture. Thanks.Reply
Lindsay @ The Café Sucre Farine says
Thanks, T!
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Chiwoniso Chandiwana says
The recipe was very easy to follow and turned out very tasty as well, thank you
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Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for the review, Chiwoniso!
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Whitney says
I had a few I made thicker at first turned out like a chaloupa lol very good, family approved! No more store bought tortillas
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Whitney!
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Ali says
I would like to make larger tortillas, about 10” in diameter. Would these be able to be rolled out to the larger size?
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Lindsay @ The Café Sucre Farine says
That should be fine, Ali. You will need to divide the dough into fewer pieces to start.
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dianne fox says
I want larger ones as well. by the way, what is a "shaggy ball"? I am trying this recipe but the ball of dough is pretty dry and hard to mold into a circle.
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Chris Scheuer says
Hi Dianne, for larger tortillas, I would divide the dough into 8 or 10 portions. Regarding the dough, it should not be dry or hard at all. If it is then I would add water, little by little until you can for a rough (shaggy) ball with the dough.
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Evie says
I have made this recipe twice now and both times the dough is too sticky to do anything with unless I add a lot more flour. Is it because I'm doing it in a mixer? The dough is nothing like on the video.
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Chris Scheuer says
Hi Evie, it's fine to use a mixer. After the dough is kneaded in thed mixer, it will be sticky. Generously flour a work surface, turn outthe dough onto the floured surface then give it a few flips to coat it well followed by a few kneads on the counter. After that, just proceed as directed.
See AlsoGluten-Free MeatballsReply
Laura says
These are amazing and my kids won’t let me buy store bought anymore! I’d love to try with wholemeal flour, do you think that would work?
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Lindsay @ The Café Sucre Farine says
That's great, Laura! Many readers have reported success using whole wheat flour. You may need a little more water. Enjoy!
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Stephanie Cook says
First time I have made tortillas. Great recipe!
My husband loved them.
Now he doesn't want store bought tortillas any more.Reply
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Stephanie!
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Amanda Miranda says
Really great Thanks
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Lindsay @ The Café Sucre Farine says
Thanks, Amanda!
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pam says
Thank you for this recipe. I am 70 and I can't believe I've never made homemade tortillas before now. And I'm glad I found your recipe to try them. I was shocked at how good they were. My husband is still commenting on them while he's cleaning up the messy kitchen. 😊. I was given a press from my sister to use and I will say it was easier to roll them out to get them thin enough. Love it
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Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for the review, Pam!
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Jill and emma says
Bit thick but yum
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Lindsay @ The Café Sucre Farine says
Hi Jill, just keep practicing rolling them thinner! You get the hang of it after awhile 🙂
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Brenda Kinney says
These are very nice. I make them quite often.
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Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for the review, Brenda!
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Jennifer John says
How do you recommend storing raw dough if going to make the next day? Thank you! We love your recipe and no longer buy store bought tortillas!
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Chris Scheuer says
Hi Jennifer, so happy you've enjoyed this recipe!
You can store the dough overnight in a plastic storage bag with a few drops of olive oil added to coat it.Reply
viola says
My mom taught me how to make tortillas..she's gone now. Now I make the best tortillas, shhhhh...thank you for your recipe!
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Chris Scheuer says
I love that, Viola! Thanks for sharing your review. I swear to secrecy!
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Renee says
My mom always made homemade tortillas for us kids. Nothing ever store bought. I've always made them like mom, but she used crisco, which I don't use. I made them with lard. Would this recipe work with lard? Would I melt it first?
Thank you!Reply
Chris Scheuer says
Hi Renee, yes this will work with lard and yes, I would melt it and let it cool slightly.
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Maria says
Love this recipe. Very easy to make and will never buy wraps again after tasting these wraps ❤️
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Lindsay @ The Café Sucre Farine says
Awesome! Thank you for the review, Maria!
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Robyn says
These are really delicious. I’ve been making them for my family because we eat tortillas so often and I couldn’t find any at the supermarket that didn’t either cost a fortune or were full of ingredients that I don’t want to feed my family.
I actually love the process of making these. They taste really good and the texture is excellent. They crisp up beautifully for quesadillas, and we’ve also had them in toasted breakfast wraps and my daughter has had them not toasted with meat and salad in her kinder lunch. Will never be able to buy tortillas again after having these!
I’m going to try them with gluten free flour at some stage to see how they turn out!Reply
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for the review, Robyn!
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Nancy Disbrow says
Love this recipe I have tried many others in this one always comes out the best. I also have played around a little with it and added a half a cup of potatoes, riced, and use way as the water they turned out wonderful and a little softer, they stayed softer longer.
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Lindsay @ The Café Sucre Farine says
Thanks for the review, Nancy!
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Carrie Lee Mohun says
Pretty darn good! Easy, rolled them with my rolling pin, cooked them in my cast iron for 1:00 one side and :15 the other side on medium heat.
First time making flour tortillas, most likely won’t buy store bought any longer.Also used avocado oil!
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Lindsay @ The Café Sucre Farine says
Thanks for the review, Carrie!
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Paulette Worden says
Made this recipe for the first time last night. Filled the tortillas with chicken and vegetables and it was fantastic! It was wonderful to be eating a tortilla with natural and minimal ingredients. My husband kept going back and eating them plain after dinner . Thanks for sharing such an amazing recipe and it’s SO easy! Love, love, love! Do you also have a recipe for corn tortillas?
Paulette from PhoenixReply
Lindsay @ The Café Sucre Farine says
Thank you for the review, Paulette! So glad you enjoyed these. We do not have a corn tortilla recipe at this time.
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jacinta says
hello - loved this recipe but the dough was very very sticky and frustrating to work with! it's the first time i've made it, any tips to make it less sticky, or did I make a mistake that made it too sticky ?
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Chris Scheuer says
Hi Jacinta, just make sure that your counter is well floured then turn the dough several times so it is coated with the flour. If it becomes sticky again, turn it in the flour again.
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Deb says
Wow the best Ive ever made. So easy to roll out super thin without tearing....they truley are amazing! Thanks
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Lindsay @ The Café Sucre Farine says
Awesome! Thank you for the review, Deb!
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Jacinta says
this recipe was delicious, but how do I deal with such sticky dough at the start? I found it frustrating to handle at first - any tips? It was my first time making them.
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Chris Scheuer says
Hi Jacinta, just make sure that your counter is well floured then turn the dough several times so it is coated with the flour. If it becomes sticky again, turn it in the flour again.
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