Best Ever Homemade Flour Tortillas

These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They’re perfect with any Mexican entree!

This Best Ever Homemade Flour Tortillas recipe has 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.

Stack of tortillas on a kitchen towel with text Best Ever Flour Tortillas

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.

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!

Homemade Flour Tortillas, so easy, SO good!

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 on the blog. It’s fantastic with just about any Mexican or TexMex entree. Pair it with these Best Ever Homemade Flour Tortillas for a meal that’s sure to bring rave reviews!

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

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4.8 from 217 votes
Homemade Flour Tortillas, so easy, SO good!
Print
Best Ever Homemade Flour Tortillas
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
These are so simple and unbelievably delicious!
Course: Side Dish
Cuisine: Mexican
Servings: 16
Calories: 124 kcal
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • cup vegetable oil
  • 1 cup warm water
Instructions
  1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.


  2. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to 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.


  3. Transfer from mixing bowl to a well-floured work surface. Divide into 16 fairly 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 15 minutes before proceeding.


  4. 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.


  5. 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.


  6. Wipe out the pan in between tortillas if flour is started to accumulate.


  7. 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 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.


  8. Store in an airtight container or plastic zippered bag at at room temperature for 24 hours. Refrigerate for up to 1 week, stored in a zippered bag. Or freeze indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Nutrition Facts
Best Ever Homemade Flour Tortillas
Amount Per Serving
Calories 124 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Sodium 146mg 6%
Potassium 50mg 1%
Total Carbohydrates 18g 6%
Protein 2g 4%
Calcium 1.4%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

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833 thoughts on “Best Ever Homemade Flour Tortillas”

  • Re: use as a pizza crust–when you say “brush them lightly with olive oil” do you mean both sides of the tortilla or just the underside that will face the baking sheet or just the top side where the toppings go?

      • I am planning on trying this recipe tonight. You mentioned using within 24 hours or freezing. What about any refrigeration? My kids love to have a quick quesadilla after school and would reach in the frig to grab a tortilla but the extra step to get it from the freezer might mean they would go with something less healthy…What are your thoughts on refrigerating these to keep them for 5 days or so?

        • Hi Cynthia,
          Yes they will definitely keep well in the refrigerator. They usually don’t last long but I have kept them up to a week and they’re great. My husband is so disappointed when they’re gone!! 🙂

  • Chris, Thank you!! This is honestly the first comment I have ever given in my 35 years, which might be sad/ungrateful, but this recipe is totally worth it. I have been looking for a decent tortilla recipe since my grandmother passed. I remember her rolling tortillas every morning, along with cooking eggs, beans, and chorizo. Most recipes, as you noted, are too hard or break apart or everything else. These tortillas are perfect, and mexican approved!!! The size and consistency is exactly as it should be and I can’t imagine making them another way from now on.

  • Just curious, has anyone tried a gluten free version that was successful? My daughter is hosting a taco night for the girls and I am making these and a corn tortilla but would like to also try a gluten free version for my niece who has celiac disease.

  • Super easy and quite tastie. As a personal preference, I’ll add a little more salt in the future. I cut the recipe in half without any problems and it made 5, 8 inch tortillas. I decided to mix them by hand because it was such a small batch. I mixed the dry ingredients together and then incorporated the oil until it bagan to look like the beginnings of pie crust. It was raining and I was a little concerned about adding too much water but the water amount was perfect. It was a little tacky to the touch but I knew that rolling it out on a floured surface would take care of that. I will certainly be using the recipe again.

  • Wonderful recipe! I used a food processor with the plastic blade for dough and it worked great! When adding the liquid the dough came together quickly, probably a minute or so. Followed the recipe exactly after that. Tried to use the tortilla press , but it didn’t work as the dough is too soft and stuck to the plastic liner, much easier to flour and roll…I’ll try adding some ww pastry flour next time to be a little healthier, but I gotta say, as is these tortillas are excellent. Thanks Chris!

  • Absolutely perfect! I did a 1/2 batch (8 tortillas) for 2 of us in Bordeaux, France last night…. We each ate 3! and the last 2 are in my partner’s lunch box as wraps for his lunch break today… It really makes a difference to let the dough rest before rolling it out. I’ll definitely be sharing this with my french friends here in Bordeaux, France. I’m planning on hosting a California Style Barbecue at the end of summer…

  • I have to live on a cheap diet so its mostly pizza&tacos however sometimes I cant get to the store and I dont have extra stock,but Ive got some flour,oil&spices and frozen meat stashed away.I honestly cant believe how easy this was and how good they tasted.Even the pizza recipe was surprisingly good.The only other recipe I could find called for lard,but thats something I dont use…So thanks so much for this.Definitely had a way of cooking something decent for the day.

  • Hi, I’m in the process of making these for dinner tonight. Flattened dough balls are currently resting. Can I go ahead and press them and then not cook them until a little closer to dinner time??

  • I made the tortillas with ancient grain Einkorn wheat. They turned out great. Thanks for the good recipe.

  • Thank you so much for an easy recipe that works! Made a batch yesterday, and the tortillas turned out so well on my tefal pans. When living in central Africa, cravings and prices doesn’t always go hand in hand. Thank You!

  • I’m Mexican and these are as good as grandmas were. I also used this recipe as a take on Garlic Naan. I added fresh garlic cloves and cilantro leaves. I then brushed olive oil on the finished product

      • Oh My! I’m in Kenya and needed something to serve with my hummus. I cooked these just a bit longer than soft so that they would dip well into the hummus and scoop up tabouli. I love them, I also love the idea of using them as a nan substitute. yay! thanks.

        • Kenya? Wow, you’re a half a world away from us here in North Carolina! That’s so cool and I love the idea of cooking them a bit longer to use as scoops! Great idea 🙂 Thanks for taking the time to let us know! 🙂

  • Hi Chris, thank you for sharing this recipie. I tried it today and it turned out so good.
    Thank you again.
    Roy

  • I’ve tried tons of tortilla recipes to try to replicate the ones I ate growing up in New Mexico and while living in Texas, but they were always the wrong thickness! These rolled out like a dream, and stayed perfectly soft. I used olive oil as that’s what my other good-tasting but too thick recipe called for, and they were delicious. I think lard would do just fine too, but olive oil is certainly healthier! I think your process is really what makes this work so well… using the dough hook and letting the little tortillas rest. Next time I’ll try them with my tortilla press and see if I can finally get some use out of the thing! Thanks so much!

  • Wow. So easy, I kept thinking that we would have problems somewhere. But we ended up with amazing tortillas. Thank you. I love perfect recipes, which this was.

  • I have tried the recipe with oil, then butter and finally margarine, and found that margarine gives me the best result in terms of a soft texture and long shelf life. There is no change in taste, surprisingly.

      • It will be my first time making THIS particular recipe tonight. I will be tripling it as my son could live on quesadilla’s with FRESH tortillas! I ALWAYS MAKE MY FLOUR TORTILLAS BY HAND….25 YEARS NOW!!!

        • I’m used to making bread and I think I kneaded them by hand too much, they turned out thicker than I would have liked despite rolling them out twice. Great flavor and super easy to make!

          Since you also make tortillas by hand, how many minutes kneading would you recommend? How do you know if it’s enough?

  • Thank you for this!!! I’ve attempted tortillas many times in the past and always failed. They turned out either hard and flaky or crumbley. I made a batch of this recipe yesterday and it was soooo perfect! It was gone so fast that I made another double batch today. They were perfectly soft and chewy and just like the kinds I grew up eating in Los Angeles. Thank you!!!

      • This recipe was a great find. I have never eaten real flour tortillas (only packet ones – how sad!). and they came out looking great. The only problem was that they tasted quite floury. Is that normal? I’m wondering if I used too much flour rolling them out. They seemed cooked OK.

  • Made these today and so happy with the result! I just ordered a tortilla press because I can see myself making these to use as wraps as well, so easy!

    • I agree – pan too cool (cooks too slowly and dries out). Should only take 30 seconds or so per side. Also, make sure you measure the flour correctly. Spoon fluffy flour into measuring cup, gently level with knife. Otherwise you get way too much flour which will also make them dry.

  • Chris thank you so much for this amazing recipe, your creative ideas on how they can be eaten and your awesome website in general!! (you are so bookmarked!) I want to make a huge batch of these tortillas tomorrow and need some help with the freezing side. (1) So I need to fully cook them before freezing? or should I slightly under-cook them? (2) When using a frozen tortilla what is the best way to reheat them?-In the pan or microwave?. Thank you again for all your effort here – you have really a cool site.

    • Hi Francis, thanks so much for your kind words.
      If I was freezing a bunch of these, I would just slightly undercook them, let them cool and then stack them with parchment or wax paper in between. I would reheat them in a pan. Hope you enjoy them!

  • I am searching for a way to make the big tortillas for burritos. Like the kind you get at Chipotle or Moes. I tried just doubling the dough ball, so it would make 12 in, since the smaller size was 6in, but the dough kept tearing and snapping back. I even let the dough rest overnight to relax the gluten. I could never get it thin enough without tearing, or if I did, once I tried to transfer it to the griddle it would lap over on itself. Any suggestions?

    • I’ve never made big ones like that Jessica. The only thing I would suggest is to too it out as large as you can, then cover and let it rest for 10 minutes, then come back and roll it again till you get it the size you want.

    • Hi there. I had great success making larger tortillas. Here are a few tips:
      Double the dough balls, as you did.
      Use a rolling pin after flattening dough balls by hand.
      Roll dough out using counterclockwise motions.. It should be quite thin and nearly transparent at finish. Don’t be afraid to use a bit of pressure. This dough is quite forgiving, unlike a pastry dough.

      In addition, I found it quite helpful to lay the rolled out dough over the rolling pin and ease it onto my flat griddle pan.
      Hope these tips help!

  • Great recipe, although not sure how you got sixteen out of these measurements. I followed the measurements exactly and ten was as high I could go and even those were pretty small tortillas.

  • It’s my first time making tortillas and I used this recipe. They are really really good and the instructions are very easy to follow. Thank you!

  • 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.

    • I make my own tortillas all the time – have never used baking powder! 3 c. flour, 3 – 4 Tbsp. margarine, 1 c. warm water + 1 tsp. salt. I mix by hand, and knead slightly. I roll out “golf-balls” to about 6″ diameter, and cook in a med-hot cast iron frying pan. They sometimes puff when they cook, but flatten out when done. I also use part wholewheat flour – usually 1 c.

    • @Chris S.- Are you using bread flour and the baking powder? “Better for Bread” flour will create a more leavened effect. If so, go with the all-purpose.

  • 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?

  • I had a MAJOR problem with these… I couldn’t stop my kids and husband from eating them as I was making them!! lol They are so good, thank you for this FANTASTIC recipe so easy to do and my family loves them, can’t wait to try all the different things with them, next batch is going in the freezer. (kids and hubby’s hands will to if they touch them while I’m cooking lol!!

  • This is actually the first batch of tortillas that have actually come out absolutely perfect. I too have tried and tried for years to only wound up with dry, thick, stiff tortillas… I even tried using fresh lard for that authentic flavour, but still not successful. This is truly a simple recipe. It is truly delicious also. I really love flavour and aroma, so instead of using vegetable oil, I actually substituted it the 1/3 cup of oil for ghee. My husband(the mexican food snob) inhaled 5 fajitas wrapped in these. I would recommend though, using a recipe and a half unless you are very skilled at rolling out thin tortillas. I DID NOT NEED TO USE A BREAD MAKER. I did it the old fashioned way, and mixed the dry with a whisk, then cut in the ghee with a spatula, then added the water until all was mixed, then finished the mixing with my bare hands. I did find it a tad bit wet, so I just sprinkled another couple tablespoons of flour and kept on kneading until ball was soft.

  • Hello! 🙂 I love the idea but I am without a lot of kitchen equipment to work with since I am in a boarder town. Do you think that I would be able to make the same results by hand? I hope so, Truly I will be trying to do this . . . . with my hands! I will let you know how it turns out.

    – Adios

  • Thank you so much!!!!! My husband is very picky about his flour tortillas and he absolutely loved these! We both ate the same batch the same day!! These are perfect! 🙂

  • Perfect every single time and I’ve made this recipe probably in the hundreds now, never will this home see a supermarket bought tortilla again, thank you so much for sharing!!

  • This has probably already been said, but these were fabulous and incredibly easy to make. I used a wooden spoon and extra virgin olive oil, and the strong, peppery oil didn’t impart a harsh taste at all (it was all we had on hand). I also weighed the flour (3 cups = 396 grams) to avoid over-packing. Since Canadian flour is typically higher in protein than U.S. all-purpose, I removed 3 level tablespoons of the AP flour after weighing and replaced them with the same amount of arrowroot powder.

    The dough was a joy to handle and came together thoroughly and in no time in a bowl and by hand. Previous to this, the only time I’d had success with a flour tortilla recipe was with one that called for shortening. While I have access to non-hydrogenated palm shortening and don’t object to the ingredients, I don’t enjoy the texture or aroma of it and had avoided making tortillas again until finding this recipe. For anyone using higher protein AP flour in the U.S., such as King Arthur, try the arrowroot trick (it should also work with cornstarch or tapioca flour).

    Thanks for this!

  • Made this today and it was a success! My husband loved it. No more store bought tortillas for us. I omitted the salt. Thank you for sharing this recipe! ^_^

  • These are the BEST tortillas I ever made. Love them. They come out perfectly, not too dry and stiff like some tortilla recipes. Thank you!

  • we were looking for an easy and quick recipe — we were so pleasantly surprised! my kids made them in no time at all. great recipe and thanks for sharing!

  • I just made a batch of these but replaced the water with warm milk and used melted bacon grease instead of vegetable oil. They are fantastic!

  • Not usually one to comment, and I am late to the party… BUT, WOW! THANKS A MILLION! YOU ARE TOO WONDERFUL!
    My twin 7 yr. olds wanted to make quesadillas. We were out of “store bought.” So, we went looking and found you!!! Their 8 yr. old brother sticks his nose in the air at tortillas… HE LOVED THEM! He is the pickiest eater ever! The kids had a blast making their own. It was easy and they followed the directions. The only hard part was the “wait” time… I kept getting, “Is it time?” multiply that by 2! Then 4 (neighbor kiddo smelled them.)
    I plant to add more baking powder and sugar and try my hand at Sopaipillas. Then leave them thicker for “Fry Bread.”
    Thanks so much for taking the time and effort to share. Keep spreading the JOY.
    With much appreciation, a hard working mom.

  • Great recipe. I own a Mexican restaurant in Asia. Not easy to get tortillas and the humidity has killed all my other recipies. The chef and the customers are happy!

  • Thank you for the recipe. I misplaced the one I already had. Family loved them. Dough was perfect. Will make them more often. ???? This was one happy family

  • Chris,
    thanks so much for this wonderful recipe! Came out great and like many other commenters, I will never buy flour tortillas again. These are so much better! Will be having them tonight with homemade pork carnitas, can hardly wait! Thanks again.

  • I have made these many times and always turn out fantastic. They freeze very well. I will NEVER buy
    flour tortillas again!! Thank you.

  • I would like to thank you for this great recipe . I tried tortilla so many times before but never succeded until today . Thank you once more

  • This recipe is amazing. I make so many times and I never disappointed. Thank you for sharing your” The Best Ever Homemade Flour Tortillas”.

  • Tried lots of different recipes ( making corn/flour/ corn&flour variations).. This is one of the best recipes ive come across.. For oil ive used peanut, lard and coconut and it always turns out well
    Thanks much!

  • True to its name…this recipe is amazing. I added a tbsp of wholemeal flour and still so soft. Hand kneaded and it was so fun and easy and most importantly….Delicious!

  • This recipe is definitely a keeper! Made the dough by hand, a stand alone mixer was required, for the dough is very pliable and easy to work with.
    Soft and yummy, both my family and I enjoyed the tacos for lunch with these tortillas!
    Thank you! 🙂

  • These were incredible! Thanks for an easy recipe! I’ve tried many times making tortillas and they haven’t ever come out right. I added a flax meal w chia seed mix and subbed coconut oil for the oil you mentioned. They’re chewy and flexible: everything a flour tortilla ought to be.

  • Thank you so much for this recipe. I made it in my food processor. It did not let me use all the liquid before it was a done. I had to kneed it with some flour to form my balls. I only did 1 cup of flour and made six tortillas. The dough is so tender I could roll them paper thin. Next time I’m going to add my Mexican seasoning in with the flour. From start to finish (with the 15 minute rest) it only took me 25 minutes. Thank you so much for your patience to develop the perfect tortilla 🙂

  • Awesome recipe! I grew up out west where there was no shortage of tortillas. Sinced then, I’ve retired to Newfoundland and Mexican food ingredients have been hard to find and very expensive. Your recipe worked perfect on my first try and I have since doubled it and got my wife involved to do the cooking while I roll them out. Thank you for this one, it’s perfect and so much better than store bought.

  • thank you for this wonderful recipe,,my husband can’t believe the i made these tortillas ….lol…..I just made it but i made half of the ingredients thought becauce i only wanted 8 tortillas but they came out perfect

  • These were great! My first time making tortillas, and I couldn’t have asked for a more fool proof recipe. I’ll never buy them from the store again.

  • my daughter cyndi made these and they are the perfect tortillas,i love these,we have made these about 3 times already and they turn out perfect every time.

  • Thank you for the perfect all purpose flatbread recipe! Used them for indian, mexican, bbq and pizza. They are so easy to make!!

  • My family really enjoyed this recipe! The only critical thing I have to say about it is that if you make a single batch of this and do the 16 pieces it makes absolutely TINY tortillas! To get a halfway decent sized tortilla only divide it into 8 (and that is rolling them really really thin) next time I make this I will probably make a triple batch!

  • All I can say is WOW!!!!!Theses homemade tortillas are scrumptious, I made them for supper last night, I have tried so many store bought torillas that i find are to dry, to crisp, to bland, and to hard. These are awesome they are lovely and soft and so tasty thank you so much for sharing this recipe.

  • Wow. I shopped in vain for sugar free tortillas for tonight’s dinner. Came home, saw this one and they are made and waiting for tonight. Sooooo easy. Thanks!

  • I made these tonight, two ways – 1) With leftover sausage oil, 2) with vegetable shortening melted. Both were a bit thick from rising and floury for my preferences, but Hubs loved them! I read an article that suggested no baking powder, more oil, and cold water rather than warm. I will try again tomorrow, as I LOOOVE tortillas. We will use the leftovers from tonight for pizza. Thanks for sharing!

  • My husband loved these they taste just like his grandmothers which has just elated him this has been a long search for authentic tortillas thanks for the recipe

  • I don’t normally comment on recipes but holy cow!!! I discovered this recipe 3 days ago and made a third of the amount, and fell in love. I made a full batch yesterday and they got gobbled up, and I am currently making my third batch! |These are AMAZING and so easy and fast to make. I add a bit of seasoning to mine for a pop of flavor. I’ve used these as wraps and yesterday made a few of them thicker and used as pizza crusts. Good lord where has this recipe been all my life?! Thank you!

  • Very tasty! I used this recipe for flat bread because it is so easy. I just made 8 balls instead of 16 and patted them out twice as thick as a tortilla would be. There would be enough to make 2 pizza-sized flat breads. Adding spices to the bread would really jazz it up.

  • Living here in Italy the only tortillas I can find are packaged and have about 20 ingredients. Tried these yesterday and had excellent results. Thanks so much!

  • I found this recipe a few months ago and it is amazing. I’ve recently had to start eating gluten free and have tried other GF recipes which have been horrid in comparison. I tried this recipe substituting the flour for self raising gluten free flour already containing Xanthan gum, and omitted the baking powder. You have to be very gentle rolling them out or they will tear and I used my cake lifter to lift it from the counter to the pan, but once cooked they are pretty durable.
    I think next time I will add some garlic and herbs to compensate for the different flour but I am so happy they have worked. Thank you.

  • We’ve tried so many tortilla recipies and all were too hard / too crunchy / too not good. This recipe is great! Thanks 🙂

  • Made these for my shredded chicken tacos tonigh. I also used the dough setting on my bread machine. They turned out great! It’s not exactly the healthiest, but I spread mine with melted butter before tossing them on the fry pan. The flavor was delicious and a big hit with even my pickiest eater!

  • Just made these for my husband and kids. The recipe turned out great, even for making them for the first time. Thank you.

  • I just got through making these, and the taste is fantastic! My problem was rolling them into a circle, which was a disaster. This was my first try at making homemade tortillas, so I was very impressed with the directions though, which were perfect, and very easy to follow. I think I need to purchase a tortilla press before trying again. I really wanted them to be round, but no matter how hard I tried, they weren’t even close. I did get some crazy shapes though, which are kind of fun! They just won’t work for the burritos I’ll be making later. I also had a little problem with getting them rolled out even in thickness. Even with the problems I had, which weren’t related to the recipe, I will be making these again! I made 1/2 of the recipe, just in case it wasn’t good, but it still turned out great.

    Thanks for sharing this wonderful recipe!

    • Hi Natalie, so happy you tried these. Honestly, it takes a bit of practice. I was the same way at first but the more you do it, the more you’ll get the hang of it. Don’t give up!!

      • I ordered a tortilla press from Amazon, and it arrived last night. I’m getting ready to try again in a few minutes! Even if they don’t turn out perfectly, I’ll be happy. The taste is worth some oddball shapes!

        • Had to post an update, since I just took the last tortilla out of the skillet. I used the tortilla press, and they look so much better! Still the same perfect taste, but the shape is easier to work with. Now if I can just keep my husband from eating the rest of them, I may actually get some taquitos made!

          Thanks again for the perfect recipe!

  • Loved this recipe! I’ve made tortillas before and they turned out terrible, but with this recipe, I didn’t have ny trouble and they were perfect! Thank you so much for the excellent recipe!

  • Hi, We made the tortillas but they turned out very thick and when you flatten them out they just sort of come back together! They just break in half when you bend them! Do you have any suggestions?

  • Just made these and am so excited to try them for dinner tonight and freeze for later use. I have mine stacked in a ziplock bag right off the griddle, as you mention. I have not sealed the bag and notice a considerable amount of condensation building up. I plan to let them cool completely, then seal for later use. Is that what you recommend? Is the condensation a problem? I want to get this right because I may be making these in quantity if they meet our expectations the way I think they may.

    • Hi Kate, so happy you’ve had good results. Yes, leave the bag open till they cool, then seal it up.If there’s a lot of condensation, I might pull them out once they’re cool and dry out the bag with a paper towel.

  • Do you think I could use a hand mixer? I jut got one for Christmas and would love to try it out…but I’m short on ingredients and I don’t want to waste any

  • I tried this recipe twice and my family and I love it. When I followed the directions for the measurements my mixture turned out to be a little dry so I added a tiny bit more oil and warm water and they turned out great! Thank you for sharing!!

  • I grew up on Tex-mex food and feel “I know a good tortilla”. Sadly, I live up north now and have a great deal of difficulty finding what I think is a good tortilla. I have always thought that making tortillas was too much trouble or too hard. However, this recipe is extremely easy and makes some if the best tortillas I have ever had. My husband who is a northerner even finds them to be delicious. Thanks for this recipe.

  • I made these for dinner tonight and they were a huge success! I live in Rome where it’s hard to buy even remotely decent tortillas (most of them are so dry and crumbly that they break into tasteless shards as soon as you remove them from the package) – as much as the Italians are experts at their own cuisine… tortillas? Not so much. I’m thrilled to know that I can easily and quickly whip these up when a taco or wrap craving hits (a girl can’t survive on pasta and pizza alone, unfortunately). I did it all by hand, as I didn’t want to drag the Kitchen Aid out of the cupboard, and the dough was just beautiful to work with.

    • Sara, that warms our hearts! So glad they worked for you. We’ve found it difficult to find really good Mexican food over in Europe too! I’m sure it’s somewhere, but we haven’t found it yet!

  • I made tortillas once. And it was a bit scary. Because they had a mind of their own. Not quite sure, but I think they flew away with few aliens on board, so firm and crusty those tortillas were. You can understand why I didn’t make any of those anymore. As friendly as I am, but one can never be to cautious. And then my husband found your recipe and… I can only say, no more aliens in my kitchen. So soft and beautiful these tortillas are! Thank you for this great recipe and clear instructions!

  • Just whipped these up using my Vita-Mix as the mixer and cooked them on our cast iron skillet–so easy and half of them are gone already! I used home-crushed flour from hard red wheat because I have sensitivities to most others. I also replaced the vegetable oil with olive oil. I think I’ll add a little honey to the next batch for a honey wheat wrap. Thank you for sharing!

  • Made this today for a potluck, it was not as successful. May bad, I got scared when i saw that it was lumpy, so I added warm water, the consistency was lost. It was sticking to the tortilla press, bummer. I was debating on whether I should make a fresh batch, decided against it. It still bubbled on the pan, but it was a bit hard, I guess it is still okay. Will make sure that I follow the recipe to the letter he. he. Thanks for posting, my friend makes her own tortilla but never got around to sharing her recipe with me, so this is good.. Thanks again.

  • I found your recipe few days ago and I decided to make homemade flour tortillas for the first time to make tacos for dinner last night. It was fun experience. The issue? These tortillas ended up little hard and not flexible like typical tortillas. I also unable to make perfect circle tortillas after I rolled them. The taste was all right but could do better.

  • These turned out awesome, and are really easy, and fast to mix up I literally thru the ingredients in my mixer w dough hook and rolled them and cooked them in like 20 minutes! Delicious and easy! Thank you for perfecting the recipe, I use to make with my aunt but she used lard and I really did not want to eat lard so I just didn’t try making them…so silly of me to not try oil…lol. I make all my own breads with my natural yeast starter and I use coconut oil or olive oil for my breads, I may play with these different oils to make up some different flavored tortillas but your original recipe will be my go to when I want Delicious tortillas!! Thanks again

    • That’s excellent Deanna! I think you and I are kindred spirits – I love experimenting and trying out new combinations. Sometimes they work, and sometimes, not so much! That’s part of the fun of cooking, isn’t it?

  • I made these tonight, they were so good! My husband didn’t stop raving about them. A bit of work but worth it for sure. Next time I will make them ahead of time. Thanks so much for the recipe! I shared it on Facebook. 🙂

  • Thanks for a solid foundation.

    I wanted to make only enough tortillas for a single meal, so I tried the following:

    1 cup flour
    1/3 teaspoon salt
    1/2 teaspoon baking powder (I wanted serious rise)
    1/3 cup water
    2 tablespoons butter (substituting for lard which is hard to find non-hydrogenated)

    I mixed everything by hand, first the dry, then added the water and butter. It was quick and easy.

    It yielded 3 tortillas the size of my 10″ cast iron skillet. Very tasty, but not enough fat. Next time I’ll try 3 tablespoons of butter.

  • oh bravo… Just Bravo… I will never again buy store made tortillas. Was a real pill to flatten out but these are a HUGE hit in myhome

  • I’m about to make these for the 6th time because they are perfect! Not once have they been a problem. My family loves them and I can make them slightly smaller for our BBQ pulled pork. The only time my kids are quiet at the table. Thank you!

  • I just made these for freezer burritos. Cooked them as directerld, but without oil. They turned out great. My only complaint is that it didn’t make 16. I could only get 8 out of it. Will double next time.

    • Welcome Clara! I’m not sure what you’re talking about, but sometimes sun-dried tomatoes are used in tortillas, and would alter their color – that might be what you’ve seen.

  • I made these with organic einkorn flour because I can not digest normal wheat. I also used buttermilk. They turned out great! I made two batches because we ate a whole batch for dinner. Thank you!

  • Thanks Chris, these are excellent! I was stubborn and used Organic Olive Oil instead of Vegetable Oil and they still taste great! Will make these often!

  • I was at a Mexican restaurant and they had these really BAD flour tortillas: frozen together and they would not cook right in all four ways: steaming, frying, dry grill and microwave. They were soggy and raw! So, I told them that I would find them a recipe and SHOW them them that they can make their own: with better flavor and cheaper. They only have flour tortillas and they use them for everything. No corn? HMMMMM . . . . Sketchy. So, now, I need to find a good recipe for corn tortillas.

    On to your recipe. I see that you cut the oil to a bare minimum. I could see by the tortillas at that place that the proportions were totally wrong for the oil! It was as if the oil had pooled on the tortillas. I thought that this was the first problem. Next, I think that their baking powder is old or, whoever made them frozen, used old baking powder. They just did not bubble well at all. So, I thank you and, as I read a LOT of recipes and yours was the last, I could tell that THIS IS IT! I thank you from the bottom of my heart!

  • These were so good! My daughter and I loved them. We used them for quesdillas and Breakfast Enciladads. Can’t wait to make more and try different things with them. The pizza idea is a good one! Thanks for sharing the recipe.

  • I’m a Texan living in exile, so I have memories of what fresh flour tortillas are like, but it has been years. I made six batches of this recipe yesterday for an event. I followed the recipe exactly, except I used almost-boiling water isn’t of warm. Each batch of dough turned out a little different (from crumbly to almost sticky), but the tortillas all came out with uniform texture. I used a cast iron press, lined with circles cut from freezer bags, and the pressed dough was very sturdy when I peeled the liners off of it. I was thrilled with my first bite, and filled with mouth-memory. They got rave reviews last night from other Texas ex-pats, as well as from people who had to be taught that the “ll” in “tortilla” is actually silent. .These will be our new staple.

  • I tries this recipe with my mum when we were making burritos and it was delicious! We added some chopped chives and garlic not too much though and it came out fabulous! This will definitely be a regular recipe!

  • These are quite delicious.
    This is my go-to recipe now when I make flour tortillas. It’s so simple to make!

    I just throw all the ingredients into the bread maker and run the dough cycle.

    Only change I made was that I created 8 larger tortillas from this recipe instead of the original 16.

    They are especially delicious as chicken caesar wraps! Yum!

  • Years ago I had a Mexican friend who showed my how to make tortillas. She didn’t really have a recipe but just threw the dough together and pinched off pieces for each tortilla. I wrote down her recipe as best I could and now it is about 40 years later and have long since lost it. I have tried for years to duplicate her recipe. THIS IS IT!!! The dough was perfect and just like hers (except she used lard). They cooked up just the same. Oh, thank you for posting this.

  • Just made these – i was looking for a home made flour tortilla recipe without lard and am so happy i found this! Tortillas turned out great!

  • I love love love this recipe because not only does it make wondorful tortillas, I can make baked buñuelos, pizza, and chips too! I also like the idea of freezing them because i make a lot but I’m the only one in the house eating them. Not only is it super easy to make, it’s very versatile.

  • These ARE Truly THE best homemade tortillas. I used my oil earlier the previous and substituted butter. Delicious. I’ve tried other recipes and mixes, and these turned out with an incredible texture and flavor. Thanks for sharing. Our family will certainly be making plenty more.

  • I’ve never contemplated making my own, however… these little rounds of deliciousness are quite expensive at the stores to buy! We are a large family, 5 young kids + 2 adults so sometimes it’s too expensive to buy store bought! I am always cooking/baking/canning/preserving… and decided on a whim to google how to make these. Thank the lord. here I am at your website with what appears to be an awesome recipe! I will be trying this out in the next month for sure. I would like to ask though…. no one has mentioned making the rounds on a pasta machine/pasta maker? I have always made our traditional russian dishes (pilmeni/vareniki) by hand)…. has anyone in the wider community tried this with a pasta machine/maker… you know the ones that you clamp onto the end of a bench and manually hand crack to the guage thickness you set?? Would be interest to hear… thanks,

  • I can’t wait to try this recipe! I can’t stand all of the ingredients in store bought ones. Quick question…has anyone tried using bacon fat for the oil??? I wonder if that would ‘act’ as lard.

    thanks!

      • Will do. I’ll give it a shot tomorrow…and update you.

        Last question…I intend on freezing them. I looked through all of the posts, but I couldn’t find an answer to this…after I cook each one, should I immediately place each one in a freezer bag? Then after they’re all done, let them cool (in the bag), then place in the freezer? Should I close the bag each time I place one in it? Or just leave it open until they cool?

        Sorry…that was more than one question 🙂

        • This is what I do:
          Get a plate and then lay a clean towel on top of it
          Stack your cooked tortillas on the plate as you make them
          Use an inverted plate as a lid to keep the steam in
          When they are cool, put them in the freezer (in a ziplock bag with parchment paper between them)

  • Came out delicious. Made them by hand and with a cast iron grill…had no problem. With butter they are delicious and tried the pizza idea which was delicious as well. Biggest problem is making myself stop eating!

    Will do this again.

    • In a cast iron grill! Sounds so great Graciela. We have the same problem (about eating them!) Who would have thought; a simple Tortilla recipe could taste so good and be so versatile!

  • These were SO good! Whenever I make these type of recipes, they don’t typically work out, so I didn’t have very high hopes. That said, my sister had made the same recipe with great success. The recipe is perfectly written out and was easy to follow. I will definitely be making these again.

  • I have used this recipe to make tortillas 4 or 5 times now and they always turn out great. It’s my favorite tortilla recipe that I’ve tried. However, I run into one problem. Every time I make it completely as is, I find that the dough is too wet and sticks to the bowl (I use a dough hook on my stand mixer). 3 cups of flour hasn’t been enough when I make it, but I haven’t read in the comments anyone else questioning that amount. I always have to add more flour in the mixing stage because it is too wet to come together well enough to form a ball. I do everything else as the recipe calls for. What might be my problem? Do you pack in the flour in the measuring cup? I always spoon it in and scrape it flat, so maybe that is less than your 3 cups?

    • Hi Erin,
      I find quite often when making bread that the amount of flour can sometimes vary a bit. It might be the flour or the humidity, etc. But it sounds like you have solved the problem by just adding a bit more flour – and with great results! (I do also spoon in the flour and scrape it flat.)

  • I have made these several times and have NEVER had any leftovers! They are awesome. My father and I are on very restricted sodium diets because of health reasons and I have altered your recipe to accommodate that. I omit the salt and only use 1/4 tsp of baking powder. I add in onion powder, garlic powder, a dash of chili powder and about an 1/8 of a teaspoon of cracked black pepper. They are heavenly. Making them again today!

    I don’t cook with salt or even put the salt shaker on the table, unless we have company. Instead is salting potato or pasta water, I add whole, slightly crushed garlic gloves, black peppercorns, spices. It works out perfect. I make our bread too and add no salt. Comes out perfect every time. Once you get away from the salt you don’t even notice it. Until you eat something processed and the salt taste is almost too much.

    Thanks again for all your great recipes. 🙂

  • Made these for dinner tonight and served them with taco fillings. They are delicious! I have saved the leftover tortillas to use as salad wraps for lunches 🙂

    Thank you for the recipe!

  • I just wanted to add, we ate the leftovers this morning for breakfast with some cream cheese and honey. Mmm mm mm. We don’t have a microwave, so I turned the smallest burner on our gas stove on low, and heated them over the fire. It gave them a nice smokey taste reminiscent of homemade tortillas made over the fire, like how they do it out in “el campo” (countryside). They were delightful.

  • These were pretty good. My biggest complaint would be the amount of flour that was still stuck to the outside even after they came off the pan. I didn’t even flour my rolling pin, but for some reason they picked up a ton of flour when I was rolling them out that wouldn’t shake off. Otherwise they were nice. We ate some by themselves because they were too brittle, and the softer ones we used for quesidillas. I’ll try them again if I can figure out how to remedy my flour issue!

    • I had that issue the first time I made them. I went to our local Mexican grocery store and purchased a tortilla press for under $15. It works beautifully. No additional flour required for rolling. I just covered the two halves of the press with plastic wrap, place the dough ball in the center and press. Perfection every time.

  • I make homemade tortillas all the time. I have been making them since I was 10 years old. I am now 56 years old. I was taught by a mexican lady. For one I do not use baking powder because that makes them to airy and two you can stack your hot tortillas on top of each other and they do not get soggy. And I use lard or shortening instead of cooking oil..

    • Thanks Lillie. Sounds like you make the real deal and they sound wonderful.I have to say though, I get emails almost every day from people who are crazy about these tortillas, even Mexicans!

  • How would you recommend I mix the dough if I don’t have a stand mixer?
    I’m thinking maybe by hand with a wooden spoon..? But I’m not sure.
    Thanks!!

  • My husband made these tortillas about a month ago and I should have commented sooner b/c these really are THE BEST EVER!!

  • I’m so mad now. I couldn’t find this one and I tried a different recipe. Now I have 16 cardboard disk. I made these last time and they were so good. They all say worlds best tortillas, all the others are liars

  • JUST MADE THE TORTILLAS, THEY TASTED WONDERFUL BUT THEY WERE TOO THICK. HOW BIG AROUND ARE THEY IF YOU HAVE GOT THE PROPER THICKNESS?

  • I tried making these with a few modifications and they were delicious! Mine did not turn out nearly as pretty though! I blogged about the experience and just wanted to let you know!

  • I made these with “NoSalt” – my son has Meniere’s Disease and must have less than 750 mg of salt a day and we are always trying new things as he is also vegan.

    He and his brother and sister-in-law pounced on them, gobbled them with all kinds of fillings and even slathered them in peanut butter and honey. I made a double batch and the extras froze well for his working week. This week I’m making a triple batch with Honduran street food fillings. Thanks so very much. I’ve tried many recipes for tortillas but this is by fat the best.

  • This recipe is a winner! I made these last year, and have made them many times since then. These are so great, that I have never purchased store packaged tortillas since. Thank you for posting this recipe!

  • Thanks for this recipe. I grew up in Californian Mexican food, but now I live in Japan, where you can’t get tortillas at your average grocery store. We’re fortunate enough to have a Costco in our city that sells tortillas, but these taste a lot better. I’m happy I can give my toddler a taste of California now without too much hassle. 🙂

  • I made these 2 days ago and they are amazing! Easy to make and taste so good. I had one tortilla today and it was just as good as it was 2 days ago. This is my new go to recipe for tortillas! Thank you for a great tasting and versatile recipe.

  • These tortillas are great!! Tip: don’t roll the dough too thin or the tortilla will become stiff and crusty 🙂

    • Hi Daniel,
      I don’t use a bread maker for this recipe, I use a mixer. Mine is KitchenAid but I’m sure any mixer would work fine. You can also make them by hand, just mix the dough up with a sturdy spoon and knead it on the counter.

  • I’ve never made tortillas before… Or anything that requires a rolling pin. How do you make them so even, thin and ROUND??? D: All of mine came out way too small/thick, or like completely uneven and looking like the batman logo. I can’t figure out how to get the dough to become round. It took me an hour to roll and cook all of these.

    • Hi Bri, it just takes practice to get the shape and as far as the thickness, if the dough is hard to roll, just cover it with a clean cloth and walk away for awhile (10-15 minutes). This will allow the gluten in the flour to relax and it should be easier to roll.

  • Thank you so much for this recipe. These are the best homemade tortillas I’ve ever had. I don’t have a stand mixer, but the kneading was still super easy. Only took a few minutes. I’ll have to play around with the thickness, though. Mine were too thin to hold all the burrito fillings, we had to double them up. I love the flavor, the pliability, and the texture of these tortillas. Even my husband loved them. Thank you.

  • I have tried several other attempts with other recipes to make tortillas and they did not turn out well. This recipe was the easiest to handle and turned out great! I mixed dough by hand, and rolling them out was super easy. I have a press but rolling by hand was easier since it was not difficult to get dough thin. I even had my 5 yr old helping me! This recipe is a keeper and I will never search again for a good tortilla recipe!

  • Thanks so much for such an awesome and very easy recipe! They turned out just perfect and delicious. The kids loved them and so much better and fresher than store bought!!! My 6 year daughter had the greatest time helping me roll out the tortillas for the pan, they weren’t perfect circles but they were still delicious! Only question I might have for next time is how thin did you roll out the dough? Do you think paper thin is better or a little thick is better? Thank you and big hugs from Bangkok, Thailand!

    • Hi Annie,

      Thanks for taking the time to leave such a thoughtful and helpful comment. So happy you enjoyed these tortillas and you made it a fun time with your daughter!

      As far as your question about thickness, I like to roll them a little thicker than paper thin. They tend to work better that way for wraps too.

  • Great recipe. Not exactly a “5 minute process” :D, but is still a quick recipe that’s easy yet delicious!
    I made mine in a food processor and it worked perfectly.
    I used a (well-seasoned) cast iron skillet and it worked perfectly as well. No (minimal) oil needed.

    I made some changes, of course (since I think I’m genetically incapable of not messing with a recipe 🙂 ) ,

    – I did mine as half whole wheat, half white flour. While they turned out great, they would definitely be more foldable, soft, and more like “traditional” tortillas with mostly (or all) white flour.
    – I used about half of the oil. (3 TBsp). It didn’t seem to affect the recipe much.
    – We buy the trader joe’s tortillas with the crushed red pepper mixed in. So that gave me the idea to play with the dry ingredients to try to get it close. It turned out really well and I’ll continue to play with “add-ins” in the future..
    So I added:
    2 Tbsp crushed red pepper
    2 tsp onion powder
    1 tsp garlic powder
    1 tsp chili powder

    Overall a great recipe as is, and a wonderful base recipe to play with. Thanks for sharing!

    • Thanks for such a thoughtful comment Sarah. Sorry you had bad results with them. I hate wasting time and good ingredients – although you can see how many positive comments have come in on these tortillas.

  • these tortillas are so soft and yummy. making them for the 2nd time today. Thank you for sharing this recipe. i love the fact i can make them with wholewheat flour. the store bought tortillas have an ingredient list that made me cringe. so many words i didnt understand! but this recipe has 5 ingredients! thank you so much. love this!

    • Hi Christina,

      You could make the dough ahead and refrigerate it. Bring it to room temperature before rolling. Otherwise you can make the tortillas ahead and just barely cook them, then let them cool and freeze them with wax paper or parchment paper between them. When you want to serve them, thaw and cook them just a little more in a pan, just make sure they don’t get crisp as then they’ll be dry. Hope that helps!

  • This is a great recipe! So simple and got me “best taco ever” raving from family. I used canola oil since I had it for another recipe and that worked. To note- the pan needs to be really really hot! I did a quick test run at home and it didn’t bubble much. Cooked the rest at my parent’s house on a gas stovetop and they puffed right up!

  • Can these be frozen raw and then defrosted and cooked? I get these raw tortillas at the store and they taste so fresh. I generally freeze them and they hold up well but since we eat so many tortillas I’m trying to save money by making them myself.

    • Hi Melenie,
      Yes, I haven’t tried this but I think they should be fine to make and freeze. I would put parchment paper between them before freezing. I have tried making them, cooking them and then freezing them. I just warm the tortillas up briefly in a pan before serving.

  • OK so I finally made this recipe today (it’s Taco Tuesday ya’ll) and it’s PROPER.

    I knew when I pulled the dough out of my mixer it was going to be a winner because it was very elastic, the way tortilla dough should be.

    And upon the email advice of Chris, I fiddled around with the heat of my stove until I got the right temperature (which is apparently #4 on my Whirlpool Induction hob, which is quite low but induction is known for pumping all the heat straight into the base of the pan so yeah, good to know).

    They are great. In fact, the only thing I can fault about them is my own rolling technique (one of them looks like an apple), but that’s something I’ve always needed help with.

    Thanks for the awesome recipe! No more spending 15 minutes crumbling up the shortening into my flour with my pastry cutter. Woo!

    • I wanted to add that I put the ingredients in my bread machine last night and put it on the “pasta dough” setting (14 minutes of mixing and kneading) and that seemed to be just perfect. They rolled out and fried up a treat.

  • I usually make my tortillas with vegetable shortening. They have a great texture but as soon as they start to cool they crack at the bends, which makes it impossible to use them for burritos etc.

    And since I live in South Africa, I can’t just run down to the local Kroger and buy tortillas like I used to. :/

    So I’m going to give this a try and see if the oil and warm water make a more pliable tortilla, because sometimes you just NEED a bean burrito. Rather, sometimes *I* just need a bean burrito. 😀

    Will comment back again once I make them, God willin’ and the creek don’t rise….

  • Tortillas are so easy and can be used for so many differnt things. I just made a whole stack using the same ingredients that you have here…and I turned them into mini pizzas for my children. Delicious. Since I live down in tortilla land, I can get the homemade ones even in the local grocery store, but I don’t much like the bland flavour of the dough…so, I have doctored it up a lot by adding garlic/onion/oregano and at other times rosemary in there….it has a fantastic flavour that is truly worth trying once. If you do decide to try it, do let me know what you think.

  • These are great!! Thank you for sharing! I have only attempted to make homemade tortillas once before with another recipe and they were more like pita bread… these are just perfect!

  • Looked for a Tortilla recipe the other day and this was the winner. Tried it tonight and everyone loved it 🙂 thanks so much for posting this.

  • I love this recipe. Can I sub 1/3 cup lard for the oil? I have so many idea’s in my head for these. I want to add some fresh herbs to a batch also!!

  • I made this recipe twice already and they are great!! Family loves them. I wish I could post a picture as they look (and taste) wonderful.

  • I have made this recipe once a week for the past month and tweaked it a little. I sub out 1 cup of the bread flour for white wheat flour and I use either lt olive oil or melted organic coconut oil, instead of the vegetable oil.. I also like them bigger, so I divide into 12 portions instead of 16. It works out to cost about 75 cents for the batch. Always looking for healthy and cost friendly recipes for my family of 7. Thank you, it’s definitely one of my regular recipes now 🙂

  • Thanks so much for the recipe! We made them over the weekend when we were craving tacos, but didn’t have any tortillas in the house. We’d tried a few other recipes in the past, but none were as easy to work with or rolled as thin as yours. We made the recipe as directed, using King Arthur AP flour measured by weight (12 3/4 oz). The dough was a bit sticky coming out of the stand mixer, but once it was turned out on to a well-floured countertop, portioned, and rested, it was a dream to work with. We just used as much flour to dust the worktop, dough, and roller as needed. This is definitely our new go-to tortilla. Can’t wait to try your other suggestions with these (pizza, crackers, etc)! Thanks again. 🙂

  • I can’t wait to try these. My daughter has some severe food allergies and I need to make anything that is baked from scratch and she’s been begging for something with a tortilla. A question, though: If you freeze them how do you go about re-heating? Microwave? Oven? Any tips would be greatly appreciated.

  • I just made these, actually still in the process of cooking the last three., and they are great. I kneaded it by hand for about 5-8 minutes before it all came together but they taste real good. This is the second time making these, the first time I didn’t knead it enough and they didn’t turn out so well.. My four year old even likes these, he’s not picky but he’s a normal four year old! Anyway, this is a good recipe. 10/10 would make again. Maybe next time I’ll trying putting some garlic in.

  • Unless I missed this on a previous comment, have you ever tired these using corn flour? I can’t wait to try your flour version! It looks easy to reproduce aboard our little boat and Captain does love his bread in all forms.

  • It was my husband’s birthday today and lately we are short on money, so couldn’t afford a restaurant for his birthday dinner. He is a big fan of Mexican food, so I looked up for a tortilla recipe. This is my first time making tortillas, but it is the best tortillas we ever ate. They were a little thick, but we didn’t mind! We filled the tortillas with soy chicken, homemade salsa, homemade chipotle aioli, and some lettuce and it was amazing. Thank you for this recipe!

  • Was looking for a homemade option as I want to get away from the store bought ones since they are full
    of chemicals (in one brand I counted 17 extra ingredients on top of the basic 5).

    Just made a batch, they are fantastic. Looks just like your photo, they are moist, stretchy and tasty. Tried other recipes before and was never successful, so glad I found yours. I had to adjust the heat setting as you mentioned, in my case down to medium heat. They puff up beautifully as they cook. I like the idea of no oil in the pan and used a cast iron pan, worked just great. Also didn’t need to wipe the pan as there was no accumulated flour since I pre-rolled the tortillas and separated them with wax paper, by the time I started cooking them the surface flour was absorbed by the tortillas.

    Thanks for the recipe and the instructions for perfect tortillas.

  • amazing.. thank you! looking forward to trying. i encourage you however to look at any of the thousands of published papers on microwave use. stored tortillas can just as easily be steamed or thrown right back into a warmer or covered pan. it’s just as quick,they’ll actually taste better than microwaving and what’s more, the body will still recognize them as food. 😉
    cheers
    josh

  • Made tortillas for the first time with this recipe, and it was incredibly quick and easy. The taste and texture were on par with the store bought tortillas that I usually get. Great recipe! Will be using it again.

  • I don’t understand. I did the recipe verbatim yet my tortillas look nothing like the picture…nor we’re they pliable. Major disappointment.

  • You guys are awesome! These were my first attempt at making tortillas and they were a complete success. They were great to make with my 3 year old. She rolled out the dough like an old pro:)

    Day one of them gave us great Philly Cheese Steak Wraps.

    Day two gave us great Tortilla Pizzas. Check them out here

  • I’m thrilled to try this. I just made the dough and separated it into flattened balls. They look terrific but, unfortunately, my time management skills are lacking and I must leave the house for several hours. How long can the dough rest before cooking? Thank you.

  • My 9 y.o. daughter’s home school co-op beginner’s cooking class made this recipe last week and used them to make quesadillas. I heard so many good comments about it that I decided to try it myself this morning. It was so easy and they’re quite good! Will be serving them with flank steak and jalapeno-lime slaw tomorrow…can’t wait!!! Thank you for sharing your recipe!

  • I have used a different recipe for YEARS and want to cry… just made yours and they are so much better! The brown “spots” develop beautifully, rolling them out is so easy, and they taste great! Thank you!!

  • I just made these and the whole family loves them. My only problem is that mine came out a little to stiff and broke easily when wrapped. Do you have any suggestion what I could do differently next time (because the girls required a next time ASAP 😉 )

  • This is my first try at flour tortillas, but I have been so disgusted with the cost of 8 tiny tortillas at the grocery that I’ve just had enough.

    I made these today, and I would have to say that I was a little wary of the Baking Powder in the recipe. I do chapatis regularly and have made corn tortillas, so the process is familiar.

    I actually did 1/3 the recipe using 1 cup flour, 1/4 t baking powder, salt, 2 Tbsp olive oil, and 1/3 c water. (it produced 6 small tortillas which was perfect for our meal. I didn’t portion them prior to resting since I didn’t think it would make a difference, and that is what I do with chapati. I find the dough is easier to work with after it has rested.

    as I was cooking them I thought that my suspicions about the baking powder were right, because they puffed up more than I expected. But after being wrapped in my Tortilla cloth and set in the microwave to stay warm while we prepared our tacos, they were perfect. Especially for little hands, they hold their form nicely and don’t break easily.

    I can see using them for pizza crusts, but I would roll them a bit thicker for that. Being originally from the Maritimes of Canada, I also thought that it could replace the Pita used for Halifax donairs.

    I still think I’ll try it once omitting the Baking soda just to see what the difference is, but this is definitely bookmarked for future use!

  • Thank you so much for posting this recipe! I just got my kitchenaid out from storage and was craving tortillas. I found your recipe on a google search. I adapted it just a bit – used 1/3 unsalted european butter instead of oil , 2 c. organic white flour + 1c. cake flour and 1 c. buttermik instead of water.

    In the past, I tried hand kneading, but the tortillas came out crispy and tough. Using the kitchenaid did the trick. I don’t think I’m patient enough to knead by hand 🙂 Anyway, they were absolutely perfect.

  • Thank You so much for the recipe. I made this using einkorn flour and olive oil. Next, I am going to make this using sprouted spelt flour…

  • I tried this and it turned out so good! I was wondering if it’s possible to somehow bake these instead of putting them on the griddle? I want to make burrito sized tortillas but whenever I try to pick them up and put them on the griddle I can never seem to do it without part of the tortilla folding up.

  • I stumbled upon your recipe in search for homemade tortillas. They were excellent. I recently moved to France and the only tortillas I can find are Old El Paso and they’re not that great. I grew up eating homemade tortillas and hot ones straight from the Mexican bakery. My son who is 7 and a picky eater was skeptical He loves them… he even had them for breakfast this morning. I thought I would be able to freeze some, they’re almost gone. I’ll have to make another batch for the freezer. (If anyone is in France, I used Farine de Ble #55.) Thank you… you made it so much easier than I realized.

  • Two firsts for me…just tried my new stand mixer for the first time, and made these tortillas for the first time. I am THRILLED with how these turned out, and how easy they were to make! Thank you so much for such a great recipe. I wish I had found this years ago. Usually when I make something like this, I get one or two duds that got burned, or were too hard, or any number of other problems – but not with this recipe…16 perfect tortillas. This dough is the perfect consistency. Can’t wait to try on Pizza – Thank you again!!

  • Wonderful tortillas! We’ve tried a couple of different recipes over the past year and we couldn’t get anything satisfying.

    However this recipe turned out really easy(well, all other tortilla recipes we tried were easy as well 🙂 ) and the tortillas were awesome! My wife actually said that they’re pretty close to what she’s used to in Arizona(we live in Bulgaria, where it’s pretty difficult to find good tortillas – they’re all packaged).

    I wonder if we can do a quarter vegetable oil and a quarter lard to give them extra flavor?

  • This is such a detailed information about making tortilla. I am definitely using your take on the recipe everytime I make my tortillas. Thank you for sharing.:)

  • Just made this morning. Followed the directions to a tee. Came out amazing. Sorry Mission tortillas. I’m done with you.

    Couple of things. I made 20 and they came out burrito size which I was more than happy with. However anyone who wants more of a taco size tortilla might want to divide into 25-30 balls. Or more.

    To eat my first one I heated some butter in a pan and used the cooked tortilla to make a quesadilla with blackened chicken, cilantro lime sour cream, onions sauteed in paprika and jack cheese. On a bed of lettuce with some Pico on top. Good as it gets. Family will be trying for dinner.

  • Hi Chris, I would love to make these, but I am living alone and don’t have much freezer space. How would I make 4-6 of these beauties instead of 16?

  • Hi there!
    I’ve wanted to make my own flour tortillas for so long. I know feel empowered to give it a shot, thanks to your recipe. BTW… do you think it would work with corn flour? I have a friend who eats gluten free and would like to pass this along to her if the substitution is possible.

  • I made these with half whole wheat flour in my bread machine and it was so busy. I was in a hurry, so made them bigger and that worked well.. They are very filling, soft and flavorful. The whole wheat detracts from the taste of some fillings, so I will try with less whole wheat and only all purpose flour. I am looking forward to trying them as a pizza crust.

  • Absolutely the WORST tortillas I’ve ever had. They came out chewy, thick, and falling apart, and all had a nasty aftertaste. I through them all straight into the garbage

    • So sorry you wasted good ingredients, that always makes me mad. Not sure what could have gone wrong as I get emails almost every day from so many people who have made these and gone crazy over them.

    • this could only happen if you did not mix and knead it very well. Also, you mentioned “thick”, you have to flatten it using a rolling pin (that means you have to use your muscles)One more thing, If you are using wheat or high gluten flour , you must follow the direction and “RESTING” THE DOUGH IS VERY IMPORTANT.

  • Incredible!
    I can not eat commercialy processed food because it makes me so sick and I really missed tortillas. I started an online search and found your recipe. It is amazing and easy. I made them just now and I ate my first one just now. I made the 16 count, and then put one on a warm pan with some fresh grated cheese, onions, tomatoes, spinach and green peppers, rolled it up and OMG delicious! I cant wait to try the pizza. What do you use for sauce? Have you tried just using sliced tomatoes and some cheese? Im thinking these would make great breakfast wraps as well. Thank you so much for such a great recipe. Now I need to go freeze them.

    • I will also try it with Olive Oil as another commenter mentioned. Olive oil is so much better, but will it change the flavor?

    • Hi Becca, so happy you enjoyed these and can finally eat tortillas! I’ve made these little pizzas with all kinds of sauces. We love them with pesto, also just brushed with a little good olive oil, cheese, fresh tomatoes (pressed between paper toweling to remove the moisture) and a generous scatter of fresh basil after baking. YUM!

  • These were amazing and so very easy!!!! do not have a mixer with a dough hook, so I knead the dough by hand, and it turned out perfect!

  • 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.

    • 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.

  • 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.

  • 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,

    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

  • 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.?

  • 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!

  • 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!

  • 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

  • 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!!

  • 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.

  • 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.

  • 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

  • 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.

    • 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.