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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 350 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!
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 it. But whether you use a mixer or not, it’s super important to give the dough a little rest after mixing. This helps relax the glutens, in order to make rolling the tortillas much easier.
Then just portion the dough, 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.
Café Tips for making these Homemade Flour Tortillas
- The recipe calls for using a stand mixer, but you can also make them by hand. Just mix up the dough in a medium size bowl with a wooden spoon or sturdy spatula. Then turn the dough out onto a lightly floured work surface. Knead the dough until it’s nice and smooth (about 2 to 3 minutes) and then proceed as directed in step 3 below.
- Roll the tortillas pretty thin. You want them to look almost 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 for this tortilla recipe with good results. If you use coconut or peanut oil the tortillas will take on a bit of 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.
- 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.
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!
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 salt
- 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 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.
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When the pan is hot, place one dough circle into the pan and allow to cook about 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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Rose says
These are definitely the go to recipe for Tortillas. Perfect! Thank you so much for the recipe and advices. I also would like to try this with gluten free flour or spelt flour, any advices? Tia xo
Chris Scheuer says
Hi Rose, I’m so happy you enjoyed these tortillas. I haven’t tried other flours but I know from comments that other readers have used GF flours with good success!
Larissa says
WOW! These really ARE the best ever homemade flour tortillas! Thank you so much for this wonderful recipe and helpful hints. I have tried SO MANY flour tortilla recipes and always ended up with bland, stiff discs of awfulness. I made these with avocado oil and they came out delicious. Fresh flour tortillas are few and far between in NYC, but I no longer have to worry about that 😉
Chris Scheuer says
Thanks, Larissa 💕. That’s awesome that you have had great success, finally. Thanks for taking the time to share your review!
P Reyes says
Hi do we have any other options for extra virgin olive oil? Will vegetable, canola, soya bean be as good? Thank yo.
kay says
i have used this recipe its lovely my family enjoys it i use differnt fillings for different occassions and they came up perfect
keep sharing
much love from Zimbabwe Africa
Chris Scheuer says
Greetings all the way to Zimbabwe, Kay! Thanks so much for taking the time to write. I’m so happy you’ve enjoyed these tortillas!
Jeana says
I made this up one afternoon when I was out of tortillas…. Omg they were amazing… They turned out picture perfect… And the taste of them were exactly what I was hoping for…
My daughter thought I was joking with her when I showed her that I made homemade tortilla. She thought they were store bought.
I make a lot of homemade bread so now I can add this to the list… Thank you so much for the recipe… Now I want to make corn tortillas. Lol. Thanks again!!!
Chris Scheuer says
Bravo! I love it when we can add new skills to our repertoire, especially when they’re delicious new skills! Thanks so much for sharing your results, Jeana!
Jack Straw says
Really Good!!
Chris Scheuer says
Thanks, Jack!
Luanne says
I have been using this recipe for over a year. It’s wonderful and so easy!! I use duck fat( I live in France) and it’s soooooo yummy… I love that I can have good tortillas that are not full of chemicals. Thanks for your recipe!
Chris Scheuer says
Duck fat? LUCKY you! That’s awesome, Luanne! I’m so happy to hear these tortillas are being made all the way over in France! Thanks for taking the time to share your review! 💕
Emma Kane says
Also, how to heat up if we don’t have a microwave?!
Chris Scheuer says
Hi Emma, you can wrap them in foil and place them in the oven (325˚F) for about 20 minutes.
Emma says
Looks like a great recipe! Would using whole wheat flour work?
Chris Scheuer says
Hi Emma, I know some readers have had success with using some WW flour. I haven’t tried this personally and would have to do further testing to be able to recommend this.
Lucy says
I made these exactly according to the recipe (used avocado oil) & got 16 delicious, soft, hard to resist soft taco-sized tortillas! There is no need to EVER buy flour tortillas again. Thank you for the recipe!
Chris Scheuer says
I agree, Lucy! We just had a ham and cheese quesadilla made with these tortillas. So good! And that’s exactly what I said to Scott! There’s no comparison to the store-bought tortillas!
Nkele says
Love it! Thank you so much. Struggled with making these at first but took some tips from the comments about using boiling water in the recipe and I promise you, it works. Thanks a lot. Keep sharing!
Chris Scheuer says
Thanks for sharing your results, Nkele!