Best Ever Homemade Flour Tortillas

Homemade Flour Tortillas, so easy, SO good!
This one’s been a long time coming, years actually, I’ve been trying out recipes for homemade flour tortillas for quite some time now, 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 however, it’s different

I LOVE the results and I think you will too. These Best Ever 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.

Homemade Flour Tortillas, so easy, SO good!

And EASY, they’re super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes (if not, maybe ten at the most). Then all you do is portion it, roll each piece nice and thin, and give them a sear (one-two minutes!) in a hot, dry pan. Voila! Once you take the first taste, you’ll NEVER want pre-packaged tortillas again.

Homemade Flour Tortillas, so easy, SO good!

These Best Ever Homemade Flour Tortillas will make any South of the Border meal extraordinary ………. 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.

This may well be one of the most delicious pizzas you ever have the pleasure of meeting. 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 also used these Best Ever Homemade Flour Tortillas for wonderful sandwich wraps and I’ve spread them with a bit of butter, then a sprinkle of cinnamon sugar and rolled them up for a quick sweet treat. They make fabulous, shatteringly crisp crackers too. Just brush one with a teaspoon of olive oil, then sprinkle lightly with sea 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 et.

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 honestly, almost too good to be true! Almost.

P.S. Do you love South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It’s one our most popular recipes ever!

Mexican Chopped Salad. The freshest, healthiest, most summery salad with lots of Southwestern flair!

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Best Ever! Homemade Flour Tortillas
Prep time
Cook time
Total time
These are so simple and unbelievably delicious!
Recipe type: Bread
Cuisine: International
Serves: 16
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 cup warm water
  1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. 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.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high 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 get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
  6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
  7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
Adapted from


738 thoughts on “Best Ever Homemade Flour Tortillas”

  • Made these for leftover turkey tacos tonight. My first attempt at homemade tortillas. I rarely follow a recipe as written, but I followed this one, except that I mixed by hand and kneaded the dough a few minutes. On the advice of a different, more complicated, recipe, I let the dough rest for half an hour after kneading and another half hour once formed into balls. They were delicious! My husband was very impressed by homemade tortillas. I didn’t say how easy it was to do. I see breakfast tacos in our near future.

  • These are so good! I made these this morning for pumpkin enchiladas. They are way better then the ones I made last year with store bought tortillas. Thank you for making my thanksgiving even more special! Happy Thanksgiving! 🙂

  • I’ve made these at least a dozen times, but for some reason they always come out SUPER thick. They end up more like little pita breads than tortillas. I use a tortilla press to flatten them, and then I use a rolling pin to get them even flatter. When they’re paper thin I put them on the skillet and for some reason they always thicken to the point that they’re like half an inch thick. WHY?! So frustrating 🙁 We now use the recipe for pizza dough … it would be nice if we could use it for flour tortillas, but they are way too thick.

    • Hmmm, not sure what the problem is. Allowing the dough to rest for awhile before you press or roll it, will relax the glutens which helps to roll the dough thinner. That might help.

  • Just made these tonight, turned out perfect! I was surprised at how soft they actually were & they stayed so soft. I love tortillas but don’t love the long list of ingredients in most store bought tortillas. Definitely won’t be buying store bought again!

  • I made these with wholemeal plain flour and they were a bit too crumbly after cooked. What could be the reason? Would it be the flour?! I feel like that should affect the way it binds together…

    • I think it could be the flour as it is much coarser than all purpose flour although some have made these and reported good results with other types of flour. Honestly Rebecca, I’m not sure why your’s were crumbly as I haven’t experimented myself with these tortillas and wholemeal flour.

  • Thank you for sharing this recipe the tortillas turned out soft and delicious. It is the best recipe ever. I did not change a thing! 🙂

  • Hello! I made these a few weeks ago and they’re delicious! However its a bit time consuming for me to make every time I want tortillas (a tortilla press is definitely on my christmas list) so here in a couple days I’m going to make probably double this recipe and freeze some. Probably a stupid question but I assume you freeze them after they’re cooked? And then what is the best way to thaw them? Thanks for the recipe!

    • So glad they have worked for you Kim. Yes, I can freeze them when I need to. On the day I want to use them in a meal, I just take them out of the freezer and let them get to room temperature.

  • this recipe is great and really easy to make! I used 2 cups of wholemeal flour + 1 cup all porpuse flour an they turned fantastic!, I also mixed the ingreientes by hand. Thanks!

  • Made these today for the first time since we are really trying to cut back on our spending. In spite of looking like the shapes were inspired by Picasso, they tasted delicious! I cooked them in my cast iron skillet and it worked fabulously.

  • I enjoy your blog and recipes very much.
    I made these tortillas yesterday and they were excellent. I found the dough took quite a bit more flour than the recipe called for (3/4-1 c. more) and I let the dough rest for close to an hour before rolling and grilling.. I made quesadillas and they were terrific. Try these quesadillas: Spicy Shrimp: Sauce: 3/4 c. mayo, 2 tab. sour cream, 1 tea. cumin, 1 tea. smoked paprika, 1/2 tea. garlic powder, dash cayenne, Mix to make sauce. Layer sauce on flour tortilla, top with shredded Fontina cheese, Sautéed shrimp (I seasoned with fresh garlic, S&P when cooking in butter), sautéed mushrooms and onions and top with banana peppers or pickled jalapeno rings. Serve with the traditional toppings, Pico, guacamole and sour cream, They were terrific.

  • Since I have found this recipe, I’ve never purchased ready made tortillas. This recipe is fantastic and they freeze
    beautifully. Thanks again.

  • These look amazing! My kids are missing tortillas since we moved. How would we adjust the recipe for high altitude?

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