This post may contain affiliate links. For more information, see our privacy policy.
These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Check out the over 700 5-star reviews!
This recipe has been a long time in coming, years actually. I've been trying out recipes for homemade flour tortillas for what seems like forever - but I've never been thrilled with any of them. Definitely not thrilled enough to blog them - too dry, too sticky, too crisp, too bland, too soggy, too complicated. This time, with these flour tortillas, it's different. They totally live up to their name - Best Ever Homemade Flour Tortillas!
I LOVE the results, and I think you will too. These homemade flour tortillas are tender, soft and flavorful. Because they keep well, they can be made in advance and warmed in the microwave or on the stovetop, just before serving.
How to make flour tortillas from scratch - easier than you think!
They're also EASY, super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes. You can also easily mix it together without a mixer (using a wooden spoon, sturdy spatula or Danish whisk), which is the way I usually make them. But whether you use a mixer or not, it's super important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens, in order to make rolling the tortillas much easier.
Just portion the dough, give it a rest, then roll each piece nice and thin and give them a stint (one-two minutes!) in a medium-hot, dry pan. Voila! Once you take the first taste, you'll NEVER want pre-packaged tortillas again
Ways to use these Homemade Flour Tortillas...
- These flour tortillas will make any South-of-the-Border meal extraordinary. Burritos, enchiladas, tacos, quesadillas ... it all tastes better!
- But this is the REALLY cool thing; they also make fabulous, super thin crust pizzas. Just brush them lightly with olive oil and top with your favorite pizza ingredients. I love pesto, a bit of fresh mozzarella, smokey bacon bits and a sprinkle of pine nuts and/or fresh herbs. Pop them in a piping hot (450˚F) oven for 4-5 minutes or until crispy golden brown.
Imagine coming home after a busy day and having a stash of these tortillas (aka pizza crusts) in the freezer. Throw together a fresh salad and an individual pizza for each family member and they'll be "WOWING" you all evening long!
- I've used these homemade flour tortillas for wonderful sandwich wraps.
- It's fun to spread them with a bit of butter and a sprinkle of cinnamon sugar for a quick sweet treat.
- They make fabulous, shatteringly crisp chips too. Just brush one with a teaspoon of olive oil on both sides, then sprinkle lightly with kosher salt. Bake for 5 minutes at 450˚F. and you won't even believe how delicious they are on their own or broken into irregular pieces and used to dip hummus, salsa etc.
Can you tell I'm excited about these guys? You will be too and I have a feeling, once you try them, you won't want to be without a cache of these tortillas in your freezer. They're almost too good to be true! Almost.
You can either make these tortillas with a stand mixer or by hand. I find it's just as easy to put them together without a mixer. You'll find directions for both ways in the recipe below but we've created a video to show you how easy they are to make by hand:
Café Tips for making these Homemade Flour Tortillas
- Roll the tortillas fairly thin. You want them about 6-inches in diameter and to look somewhat translucent if you held them up to the light. Thick tortillas won't be tender.
- If you try rolling out these tortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn't had enough time to relax.
- I've also used olive oil and melted butter for this tortilla recipe with good results. I don't recommend coconut or peanut oil as the tortillas will take on the oil's flavor.
- If your tortillas feel stiff after cooking, you've cooked them too long or the heat was too high. Cook them only long enough to get some nice bubbles on the surface and a few light brown spots on the underside. Then flip them for another 15-20 seconds.
- It's also important to allow your tortillas to steam each other. Stack them up directly after cooking and keep them covered with a kitchen towel. This help them steam each other and get nice and soft.
- A tortilla warmer is a nice accessory to have when making tortillas, as you can stack tortillas after cooking to keep them soft. It's also perfect for serving the tortillas at the table. It's not necessary to have one though. Just use a pot with a cover that's slightly bigger than the tortillas. Place each tortilla in the pot after removing from the pan and cover with the lid. The steam from the just cooked tortillas will keep them all soft and pliable - same way a tortilla warmer works!
- Readers have asked if it's worth it to have a tortilla press. I honestly don't think it's necessary for these flour tortillas, as they're easy to roll out.
- Wipe out the pan in between tortillas with a damp paper towel if flour is starting to accumulate.
- These tortillas keep well in the refrigerator for 5-7 days. They will feel stiff though when they're cold. When you want to use one or two, just place them in a slightly damp paper towel and microwave for 10-20 seconds. They'll be nice and soft again.
Make them! I think you'll love them too!
Another wonderful South of the Border recipe
Do enjoy South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It's another super popular recipe on The Café. It's fantastic with just about any Mexican or Tex-Mex entree. Pair it with these Best Ever Homemade Flour Tortillas for a meal that's sure to bring rave reviews!
The BEST Pico de Gallo!
If you make these Homemade Flour Tortillas, you DEFINITELY want this fabulous Pico de Gallo to serve with them. This fabulous pico pairs perfectly with chips, grilled proteins and any Mexican entreé. It's so fresh and delicious you'll want to eat it with a spoon!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Best Ever Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt, I use Morton's
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
Instructions
To make by hand:
- Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.
- Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
- Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.
To make with a mixer:
- Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
- 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.
- 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.
- After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)
- When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
- Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
- 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.
- 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.
Notes
Nutrition
The Café Sucre Farine is a participant in the Amazon Affiliate Program. Affiliate programs are designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and we continue delivering delicious recipes to you!
Sujata Mohan says
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!
Maria says
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! 🙂
Chris Scheuer says
Thanks for your comment Maria! We're so glad you enjoyed them!
Maria says
A stand alone mixer was NOT required - a misprint 🙂
Sara Hertzog says
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.
Chris Scheuer says
Thanks! So happy you like them - I love your adaptations!
Marilyn says
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 🙂
Chris Scheuer says
Marilyn, thank you for your sweet, encouraging comment! I like your variations! I'm always experimenting with my recipes too!
Dave Owens says
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.
Chris Scheuer says
Thanks Dave, so happy you enjoyed the recipe!
Handtalker says
Olive oil best to use.no vegetable oil for me.
Hope says
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
Chris Scheuer says
Awesome!
Tommie says
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.
Chris Scheuer says
Thanks Tommie! So glad you enjoyed them!
Alan says
Hi, is it work if i replace some portion of flour with Okara (soymilk residue) powder?
Chris Scheuer says
I haven't tried this. Let us know if you do!
beverly says
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.
Chris Scheuer says
They are so simple too, that's what really sold me on them!
Hanna says
Thank you for these. They really are the BEST ever. There is no turning back now!
Chris Scheuer says
Isn't it fun when you find a recipe that really works for you Hanna? So glad you enjoyed them!
Noel Nickels says
Thank you for the perfect all purpose flatbread recipe! Used them for indian, mexican, bbq and pizza. They are so easy to make!!
Chris Scheuer says
And you got the "versatile" part just right Noel, Enjoy!
nalani says
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!
Chris Scheuer says
Hi Nalani, mine were fairly average size tortillas and I did get 16. But I do roll mine very thin.
Carte blanche says
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.
Chris Scheuer says
You're so welcome - we're just glad they work for so many people in all different parts of the world!
Emma says
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!
Chris Scheuer says
So glad you like them Emma, stop by The Café often!
Katie says
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!
Chris Scheuer says
Thanks Katie!
Ashley says
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
Chris Scheuer says
We're so glad you found it Ashley. It funny, that such a simple recipe has more "hits" than many of our more fancy recipes. Enjoy!
Emily MacNeil says
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!
Chris Scheuer says
Emily, thanks so much for your sweet comment! We're so glad you enjoyed them, and love your creative seasoning idea!
Cindy Hatfield says
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.
Chris Scheuer says
Thanks Cindy! Sounds delicious!
Dianna says
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!
Chris Scheuer says
Thanks Dianna! So glad you enjoyed them!
Suzy West says
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.
Chris Scheuer says
That's great that they worked for you with the modifications Suzy! Enjoy!
Kasia says
We've tried so many tortilla recipies and all were too hard / too crunchy / too not good. This recipe is great! Thanks 🙂
Chris Scheuer says
That's wonderful Kasia, you're very welcome!
Amber says
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!
Chris Scheuer says
Amber, that's so cool that they worked in your bread machine! We hadn't thought of that yet!
aubrey says
Just made these for my husband and kids. The recipe turned out great, even for making them for the first time. Thank you.
Chris Scheuer says
They continue to be a Café favorite Aubrey - so glad you liked them!
Natalie says
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!
Chris Scheuer says
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!!
Natalie says
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!
Natalie says
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!