Homemade Flour Tortillas

Making homemade flour tortillas from scratch is one of those kitchen skills that pays off every time. These tortillas are soft, flexible, and rich with a freshly cooked flavor that packaged options simply can’t match. Whether you’re wrapping up sizzling fajitas, folding a burrito, or pan-grilling a quesadilla, the base matters—and this recipe delivers.

Using only five pantry staples, you’ll create tortillas that are perfect for nearly any Mexican or Tex-Mex dish. Plus, they’re vegetarian, incredibly budget-friendly, and freezer-ready for batch cooking. Once you try these, it’s hard to go back to store-bought.

Why You’ll Love These Homemade Tortillas

Homemade flour tortillas have a texture that’s both soft and slightly chewy, ideal for wrapping or folding without cracking. You control the ingredients—no preservatives or additives—just fresh, real flavor.

• Easy to prepare with minimal tools
• Soft and pliable for wraps, tacos, and burritos
• Ready in under two hours, including rest time
• Can be frozen for later meals
• More flavorful and tender than store-bought

Whether you’re serving them warm with butter, stacking them for tacos, or folding them into burritos, their versatility makes them a staple in any kitchen.

Tools and Equipment You’ll Need

For best results, gather these basic tools:

• Stand mixer (optional but helpful): Speeds up kneading
• Mixing bowl: Essential for combining dry and wet ingredients
• Rolling pin: Helps roll even circles
• Cast iron skillet: Provides even heat for golden spots
• Measuring cups and spoons: Ensures accuracy
• Resealable container or bag: Helps steam and store tortillas after cooking

Each of these tools plays a vital role in creating tortillas with the right texture. A cast iron skillet, for example, holds heat well and promotes even browning. A stand mixer saves time during the kneading phase, especially if you’re making a double batch.

Ingredients

These ingredients make 10 medium-sized tortillas:

• 2 cups (283g) unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup vegetable oil
• ¾ cup warm water

You can use canola oil or avocado oil instead of vegetable oil. For slightly puffier tortillas, increase the baking powder slightly.

Preparation Tips

Preparation begins with combining the dry ingredients—flour, salt, and baking powder. Using warm water helps activate the baking powder and makes the dough easier to knead.

Knead the dough until it feels soft and elastic. This can be done in a stand mixer with a dough hook or by hand on a floured surface. Resting the dough is key: it relaxes the gluten and makes rolling much easier.

Dough Tips:

• If the dough feels sticky, add flour one tablespoon at a time.
• If it’s too dry or crumbly, add water a tablespoon at a time.
• Cover with plastic wrap or a damp towel during rest to prevent drying out.

Step-by-Step Instructions

1. Mix the Dry Ingredients
   In a large bowl or stand mixer, whisk together the flour, salt, and baking powder.
2. Add the Wet Ingredients
   Pour in the vegetable oil and warm water. Stir until the dough comes together.
3. Knead the Dough
   • In a mixer: Use the dough hook and knead for 2 minutes.
   • By hand: Knead on a floured surface for 5 minutes until smooth.
4. Rest the Dough
   Place dough in a lightly oiled bowl. Cover and rest for 1 hour at room temperature.
5. Divide and Shape
   Split dough into 10 equal portions. Roll each into a ball and let rest again for 10 minutes.
6. Roll Out the Tortillas
   On a lightly floured surface, roll each ball into a 6-inch circle. Turn often to prevent sticking.
7. Cook the Tortillas
   Heat a dry cast iron skillet over medium-high. Cook one tortilla at a time, about 30 seconds per side, until golden spots appear.
8. Steam and Store
   Place cooked tortillas in a resealable container or bag lined with a paper towel. Cover immediately to allow them to steam and stay soft.

Pro Tips

• Adjust heat if tortillas brown too quickly.
• Keep uncooked dough balls covered while rolling and cooking.
• If you prefer thicker tortillas, roll slightly smaller.

How to Serve Homemade Flour Tortillas

Homemade flour tortillas are soft and pliable, making them ideal for everything from breakfast to dinner. Their neutral flavor complements bold fillings, creamy toppings, and spicy proteins alike. Here are a few top serving ideas to get the most from every batch.

1. Taco Night Favorite

Fill warm tortillas with seasoned ground beef, grilled chicken, or sautéed vegetables. Add fresh toppings like chopped onion, cilantro, cheese, and salsa.

2. Burritos and Wraps

Because they’re sturdy yet flexible, these tortillas are perfect for folding up a burrito. Fill with beans, rice, meat, cheese, and sour cream. Or use them for lighter wraps with hummus and roasted vegetables.

3. Homemade Quesadillas

Layer cheese and other fillings between two tortillas and grill until golden. Slice and serve with guacamole or salsa.

4. Breakfast Tacos or Wraps

Scrambled eggs, bacon, cheese, and avocado wrapped in a homemade tortilla make for a protein-packed breakfast.

5. Tortilla Chips

Cut cooked tortillas into triangles, brush with oil, and bake until crisp. Serve with dips like guacamole or salsa.

6. Tortilla Pizza

Top a tortilla with marinara, cheese, and toppings, then bake until crisp for a fast and easy personal pizza.

8 Delicious Side Dishes to Serve With Tortillas

Pair your homemade flour tortillas with classic sides to round out your meal. These options complement everything from tacos to quesadillas.

• Mexican Street Corn (Elote)
  Grilled corn slathered in mayo, lime, chili powder, and cotija cheese.
• Guacamole
  Creamy avocado dip with lime, cilantro, onion, and jalapeño.
• Salsa Verde
  Tangy green salsa made with tomatillos and fresh herbs.
• Refried Beans
  Creamy mashed beans simmered with spices. Great inside tacos or served on the side.
• Cilantro Lime Rice
  Fluffy rice cooked with fresh lime juice and chopped cilantro.
• Pickled Jalapeños
  Adds acidity and heat. A crunchy side for tacos or wraps.
• Spicy Grilled Shrimp
  Marinated shrimp grilled and served alongside tortillas for a light protein option.
• Avocado and Tomato Salad
  A fresh, citrusy salad that balances out heavier dishes.

These sides can turn a simple tortilla-based meal into a full, satisfying spread.

Common Mistakes to Avoid

Even simple recipes have room for error. Here are the most common issues people run into when making homemade flour tortillas, along with how to fix them.

Overcooking

Tortillas only need 20 to 30 seconds per side. If you leave them on too long, they’ll become dry and brittle.

Solution: Watch for bubbles and golden spots, not total browning. Flip early and often.

Skipping Rest Time

Gluten needs time to relax for the dough to roll easily and cook evenly.

Solution: Don’t rush the resting periods. One hour before dividing and 10 minutes after shaping are both essential.

Uneven Rolling

Rolling the dough too thick or unevenly can cause raw spots or burning.

Solution: Aim for uniform 6-inch rounds. Rotate the dough 90 degrees as you roll to keep the shape even.

Using the Wrong Skillet

Non-stick pans don’t retain heat as well, and stainless steel can stick.

Solution: Use a heavy-bottomed skillet, preferably cast iron, for best results.

Not Covering Cooked Tortillas

Tortillas dry out quickly if left uncovered.

Solution: Transfer each one to a resealable container or bag lined with a paper towel. Cover immediately to let steam soften the surface.

Incorrect Dough Texture

Too much flour or too little water results in dry, crumbly dough.

Solution: Adjust as needed during mixing. The dough should feel soft and slightly tacky, not sticky.

By understanding these mistakes, you’ll avoid frustration and ensure your flour tortillas come out soft and delicious every time.

Pro Recipe Tips for Perfect Tortillas

Getting soft, chewy results consistently takes a combination of good technique and attention to detail. Use these tips to take your homemade flour tortillas to the next level.

• Use warm water, not hot: This helps hydrate the flour without making the dough sticky or over-activating the baking powder.
• Let the dough rest properly: Both resting stages help the dough relax, making it easier to roll and cook evenly.
• Roll evenly: Apply consistent pressure and rotate the dough frequently to maintain a round shape.
• Keep unused dough balls covered: Prevent drying out by covering the dough with a damp cloth while rolling or cooking.
• Cook on a dry skillet: Oil is not necessary for cooking flour tortillas. A dry cast iron skillet gives the best browning.
• Stack and steam: After cooking, store tortillas in a covered container lined with a paper towel. This traps steam and keeps them soft.

For added flavor, try incorporating fresh herbs or spices like garlic powder, smoked paprika, or finely chopped cilantro into the dough.

Storage and Reheating Instructions

Proper storage ensures your tortillas stay fresh and flexible for days or even weeks.

Storing at Room Temperature

Place cooled tortillas in an airtight container or zip-top bag. Store at room temperature for up to 3 days. Keep them covered to prevent drying out.

Refrigeration

Tortillas can be refrigerated for up to one week. Place a piece of parchment paper between each tortilla to prevent sticking.

Freezing

To freeze, stack tortillas with parchment paper between them and place in a freezer-safe bag. Squeeze out excess air before sealing. They will keep well for up to 3 months.

Reheating

• Skillet method: Place the tortilla in a dry skillet over medium heat for 15 to 20 seconds per side.
• Microwave method: Wrap one or more tortillas in a damp paper towel and heat for 10 to 15 seconds.
• Oven method: Wrap a stack of tortillas in foil and heat in a 300°F oven for 10 minutes.

Avoid overcooking during reheating to keep them soft and pliable.

Frequently Asked Questions

Can I make tortillas without baking powder?

Yes, but they may be flatter and less puffy. Baking powder adds lightness and helps the tortillas bubble as they cook.

Why are my flour tortillas turning out hard?

Overcooking or not covering them after cooking often causes this. Cook briefly and transfer immediately to a covered container to steam.

Can I use whole wheat flour?

Yes, but expect a denser texture. Use half whole wheat and half all-purpose for a balanced result.

Can I freeze the dough instead of the cooked tortillas?

Yes. After kneading, divide the dough into balls and freeze in a zip-top bag. Thaw at room temperature before rolling and cooking.

Can I make these tortillas gluten-free?

Traditional flour tortillas require gluten for stretch and chew. Gluten-free versions need specialized flours and binders like xanthan gum. Use a tested gluten-free tortilla recipe instead.

What’s the best oil to use?

Vegetable oil works well, but you can also use canola, sunflower, or avocado oil. Each offers a slightly different flavor and softness.

Do I need a tortilla press?

No. A rolling pin works perfectly for flour tortillas. Presses are more commonly used for corn tortillas.

Are these tortillas vegan?

Yes, this recipe is naturally vegan. There are no animal products involved.

Final Thoughts

Homemade flour tortillas are simple, satisfying, and endlessly versatile. With just a few pantry ingredients and some basic tools, you can create tortillas that outperform anything you’ll find in the store. They freeze well, reheat beautifully, and add authenticity to every dish they touch.

From taco nights to breakfast wraps, these tortillas bring comfort and flexibility to any meal. With the steps and tips outlined above, you’ll be able to consistently create soft, flavorful tortillas at home.

Ready to explore more from-scratch recipes? Check out our guide to making homemade corn tortillas, or dive into easy fillings like spicy black beans or chipotle chicken. There’s always more to cook when your tortillas are fresh and homemade.