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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 in coming, 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.
Just portion the 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 tortillas for 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 these tortillas 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 these Best 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.
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
- 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
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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.
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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.
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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.
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Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
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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.
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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.
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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 stick together. (I like to separate my tortillas with parchement paper.)
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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 should be nice and soft but have a few small brown spots on the surface.
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Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
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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.
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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.
See Café Tips above in post for additional instruction and tips.
Recipe adapted from Genius Kitchen
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Tyler says
I made these the other night... The dough was beyond sticky and needed so much extra flour to keep from sticking to my counter and rolling pin that they were extremely dry and crunchy. More frustrating than fun to make and we were disappointed in the result... Not really sure what happened but it wasn't a good result for us.
Chris Scheuer says
So sorry, not sure what could have gone wrong as far as them being sticky. I've never had that problem. I would think that perhaps,you may have cooked them too long if they were dry and crunchy.
Benjamin says
Thanks for sharing. I've tried many different tortilla recipes now, and this really is the best ever. They always come out soft and delicious. I also like the tip about using them as pizza crusts.
Chris Scheuer says
Thanks for letting us know!
Sandy says
I have made these several times and they are absolutely THE BEST! I will NEVER buy from the store again. Have you ever looked at the ingredients list on store bought? Chemicals junk and more junk. I use all organic ingredients and sub the veg oil with coconut oil. You can not taste the coconut in the finished product and it's so much better for you than veg oil. I am making them right now, my boys are heading home for the holidays today and they love these! But this time I am doing 1/2 white 1/2 whole wheat flour. It is much drier so I added extra water. I never thought to use my bread maker to mix the dough! DUH! Next time I will, especially if I use whole wheat again. Much harder to mix up compared to all white. I'll let you know how they turn out! thanks for the recipe!
Chris Scheuer says
Thanks Sandy, so glad to hear about your adaptations!
Monica Sharman says
Chris,
I went looking for a tortilla recipe because my son's high school Spanish class is having a potluck food day tomorrow. Thank you! Also, I clicked on "About" and "Meet Chris" and was delighted to read your story. Thank you again!
Monica
Chris Scheuer says
Thank you Monica, I appreciate you taking the time to write.
Michelle says
Amazingly easy and delicious! Thanks!!
Robert says
I wrote some time ago about the oil used and carried on with it. Im having trouble getting the dough to roll out thin enough. Its kind of tough and springy. Im trying to get..mmm... about a 7inch tortilla for my fish tacos, but getting the there is a problem. Cant press em or roll em without them springing back. I roll them thin and back they go. Where am I going wrong.?
Samantha says
These were great! You are right... I never want store bought again. I substituted non-gmo canola oil and they turned out great and buttery tasting. So easy and so delicious.
Thank you!
Lisa says
I Googled homemade tortillas and found your blog and gave these "best ever tortillas" a shot. I'm so glad I did. I've never made tortillas before, but these are amazingly easy and so delicious. I may never buy packaged tortillas again. They were full of flavor and made all the difference with our fish tacos.
I used my Kitchen Aid with the dough hook, though I can see that a food processor would work just fine. The only change I made was to use olive oil instead of vegetable oil, and I added a slight amount of olive oil to the cast iron pan before cooking.
Thanks for sharing! These are definitely a keeper and we will be making them again!
Nicole says
Made these tonight and so happy I found this recipe. I will never might package tortillas again. Thank you, thank you!!!
JD says
You took the time to post this easy/delicious recipe for flour tortillas, so I'll take the time to say thank you for doing so. I made a real mess in the kitchen, but the results were worth it. Thanks again. JD
Mick says
Hi, Could the dough be made the night before and rested overnight?
Chris Scheuer says
Hi Mick, I haven't tried this but it should work fine.
Rachel says
These tortillas rock! I've been making them for months now and I don't see ever NOT having them in our house. They save money, they are so easy to make, and they taste sooo much better than pre made tortillas! My family thanks you!!
Chris Scheuer says
Thanks Rachel!
misti Childers says
absolutely the easiest and best recipe I have come across for tortillas. I have bad shoulders in so rolling other tortilla recipes bothers my shoulder because of how to toss the dough is. These tortillas are amazing and I made 5 batches back to back for friends and family. I even had to sneak in eating one or two with butter and a little bit of sugar. delicious thank you so much for sharing.
pinkypinky says
do i need a bread machine and do i need a dough hook?BTW great recipe
Chris Scheuer says
No you don't. Actually lots of people have written and said they made these my hand with great results.
Sally says
I loved this recipe. I mixed/kneeded by hand for 4 minutes rather than get my mixer out and they were great. I rolled them thin enough to read through and when cooked they looked just right and rolled perfectly to make wraps. I don't think I will buy tortillas again.
Jocelyn says
Thanks so much for posting this recipe! These tortillas are perfect, so yummy and easy to make! I try to make as much food as I can from scratch, and these definitely fit the bill. PLUS I don't ever have to remember to buy tortillas from the store! xD
Keith says
I wonder if we can use olive oil, as it has better for dietary purposes
Chris Scheuer says
Yes, you can. It will work well.
Mae says
Thank you for sharing the recipe as first timer attempt I think I'm alright..
Though I do have a few questions:
1) rolling and a presser will IT affect the end result? An argument w my spouse over it. He insisted without the presser one can't make tortilla.
2) how thin is too thin or just nice. When I rolled it too thin it doesn't puff up much. But when I roll it just nice to keep a round shape the whole piece puffed up as if there's 2 layers! But I over cook a few which end up partially hard..like chips..
Thank in advance.
Chris Scheuer says
Hi Mae,
Thanks for leaving a comment. In regards to your questions:
1) I've never used a roller/presser so I'm not sure what the results would be.
2) I roll mine quite thin. Mine don't puff up too much. I don't really want them to be pitas but rather thin tortillas. Yes, and you do have to watch them carefully to not over cook.
Andrea says
Thank you so much for the recipe. They turned out amazing.
Chris Scheuer says
You're welcome Andrea, so happy you enjoyed them!
Hayley Lam says
THANK you so much for the recipe! I have made it soooo many times and it has save us a lot of effort to run down to the groceries 😛 (yet i don't mind the effort making these tortillas, THEY ARE REALLY GOOD)
Chris Scheuer says
Thanks Hayley, that makes my day!
Adriana says
I made these for breakfast today for some chorizo and egg tacos. (mexican chorizo that crumbles up). They are really tasty. I put all of my ingredients in the food processor and pulsed until it formed a dough ball. Super easy and quick and let the dough rest as indicated.
Sherri says
FINALLY an easy tortilla recipe that tastes authentic. All the other recipes I have used in the past have been excrutiating to roll out. This one is so easy my teenaged son can make this as one of his ways of helping prep school lunches/snacks. We use it for tacos, wraps, for dipping in tzatziki. Here in Canada a bag of 10 tortillas is $5, so I made sure all of my kids in college got a copy to help keep them eating right, on a budget.
Ann says
Thank you for sharing this wonderful recipe. They really are the best ever. I'd been looking for a good tortilla recipe for a while and was never satisfied until I tried yours. Now they are all I use whenever I need a flour tortilla. I mix them by hand and substite 2 cups of whole flour for the white, and they work like a dream, every single time.
Chris Scheuer says
Thanks for letting us know your results Ann! I'm glad to know you can use that much whole wheat flour and have good results!
alexthinksthisiscool says
My 1st time making them, they were excellent! Future ref- double the salt and they'll be just like abuelita used to make.
Snigdha D says
made these today - didnt have a mixer but made the dough by hand. Turned out well, just have to make sure to cook them for half a minute on each side otherwise they get crispy. thanks for the recipe.
Jon says
Thank you so much for posting this recipe. We love these tortillas. We live overseas in a place where both packaged tortillas and lard aren't available. These really hit the spot. If I can get my hands on a small tortilla press, I may never go back to packaged tortillas, even when we get back to the states.