This post may contain affiliate links. For more information, see our privacy policy.
This recipe has been a long time in coming, years actually. I've been trying out homemade flour tortilla recipes for what seems like forever - but I've never been thrilled with any of them. Definitely not thrilled enough to blog about them... some were 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... The Best Ever Homemade Flour Tortillas!
I LOVE the results, and I think you will too. These homemade flour tortillas are tender, soft and so flavorful. Because they keep well, they can be made in advance and warmed in the microwave or on the stovetop, just before serving.
What our readers are saying...
With over 3,500 comments and more than 800 five-star reviews, it's clear these flour tortillas are winning hearts (and taste buds!) around the world. Here's a small sampling of what our readers are saying:
★★★★★
"I have tried a handful of different tortilla recipes, and this one wins - hands down! Truly the best. I make these every other week and freeze them. They never disappoint."
- Rachel
★★★★★
"My husband says we won't buy tortillas ever again! They were so good and so easy that he'll be able to make them. Thanks for the great recipe and all of the tips!"
- Bev
★★★★★
We're so thankful for this wonderful community of home cooks! If you've made these tortillas, we'd love to hear from you in the comments... and please leave a star rating. It's so helpful to other readers!
How to make these flour tortillas - so much 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.
This is how it works:
- Mix the dry ingredients: In a medium-large mixing bowl (or stand mixer bowl), combine the dry ingredients and stir to blend.
- Add wet ingredients: Add the olive oil (or whatever oil/fat you decide to use - see options below), and hot water to the flour mixture. Stir until a shaggy dough forms. (If using a mixer, use the dough hook and mix on medium until the dough forms a ball.)
- Knead the dough: Knead on a lightly floured surface for 1-2 minutes, until smooth. (If using a mixer, knead for 1 more minute on low speed.)
- Portion the dough: Divide dough into 16 equal pieces. Lightly coat each with flour, form into dough balls, and flatten slightly.
- Let the dough rest: This is important! Let the dough rest after mixing and dividing it. This helps relax the glutens, in order to make rolling the tortillas much easier.
- Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-7 inch circle. Keep rolled tortillas separated with a piece parchment paper so they don't stick.
- Cook the tortillas: Heat a dry skillet over medium-high heat. (I use a non-stick skillet but a cast iron skillet also works well. If you have a griddle, that's another great option.) Cook each tortilla for 30-60 seconds, until bubbles form and golden spots appear on the underside. Flip and cook another 15-20 seconds on the other side.
- Keep them soft: Stack cooked tortillas in a covered container, in a zip-top bag or under a slightly damp kitchen towel - the steam helps them stay soft.
- Serve or store: Serve warm, or cool and refrigerate for up to 1 week. To freeze, layer with parchment and store in a zippered bag.
Video demonstration
Want to see how it's done? Here's a video we created showing the simple steps:
See what I mean? Easy!
FAQ - Homemade Flour Tortillas
Can I make these flour tortillas without a mixer?
Yes! This easy flour tortilla recipe can be made entirely by hand using a sturdy spoon or Danish whisk. Just mix, knead for a minute or two, and you're good to go.
What's the best oil for homemade tortillas?
I usually make my tortillas with olive oil, melted butter or avocado oil. Vegetable oil or any neutral flavored oil will also work well. Coconut and peanut oil will add a stronger flavor. Want to go more traditional? Flour tortillas made with melted lard are delicious!
Why are my tortillas stiff?
They were likely overcooked or cooked on too high heat. Tortillas only need about 30-60 seconds per side and should have light brown spots, not full coverage. Another reason they could be stiff is that you're not allowing them to steam and soften each other. As you cook the tortillas, stack them in a covered container, a zippered bag or under a slightly damp kitchen towel.
How should I store leftover tortillas?
Keep them in an airtight container at room temp for 24 hours, in the fridge for up to a week.
Can I freeze flour tortillas?
Absolutely! Separate each tortilla with parchment or waxed paper, stack, and freeze in a zip-loc bag. They reheat beautifully after being thawed!
Can I use a tortilla press for these tortillas? I don't recommend a tortilla press as this dough is so easy to roll and I find better results with a rolling pin.
Serving Ideas for these Homemade Flour Tortillas
These soft, flexible flour tortillas are incredibly versatile and make any South-of-the-Border meal extraordinary! Here are a few delicious ways to use them:
- Wraps & Burritos - Fill with grilled chicken, beans, rice, and veggies
- Tacos & Enchiladas - Warm, stuff, and roll with your favorite fillings
- Tortilla pizzas - These Easy Thin Crust Tortilla Pizza are fabulous! 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!
- Sandwich wraps - stuff them with veggies, chicken, salmon, shrimp and serve them with a delicious dipping sauce like this
- Sweet snack - Spread with butter and cinnamon-sugar, then warm or toast
- Tortilla chips - Brush each one with a teaspoon of olive oil on both sides, then sprinkle lightly with kosher salt. Bake for 5 minutes at 450˚F. They come out shatteringly crisp - you won't even believe how delicious they are on their own or broken into irregular pieces and used to dip hummus, salsa etc.
What to Serve with these Homemade Flour Tortillas
Love Mexican food? We do too! Pair these flour tortillas with some of our most popular recipes:
Mexican Chopped Salad
One of our most beloved recipes, this salad is crisp, colorful, and full of zesty flavor. It's a perfect complement to any Tex-Mex or Mexican meal.
The BEST Pico de Gallo
This fresh salsa is an absolute must with homemade tortillas. Serve with chips or alongside grilled chicken, tacos, or enchiladas. It's so good, you'll want to eat it with a spoon!
Dulce's Authentic Mexican Rice For a wonderful side to accompany any Mexican or South of the border entrée, be sure to try this delicious rice. It's an authentic recipe from a very dear friend from Mexico City.
Try This Recipe!
Can you tell I'm excited about these wonderful Homemade Flour Tortillas? You will be too once you try them and won't want to be without a cache of these tortillas in your freezer. They're almost too good to be true... almost!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear others' results and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Best Ever Homemade Flour Tortillas (Ridiculously Easy!)
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:
- In a medium bowl, combine flour, salt, and baking powder. Using a sturdy silicone spatula 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 to form a shaggy ball.
- Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes, until smooth and no longer sticky. (Keep the surface lightly floured as you knead.)
To make with a mixer:
- Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined.
- Add oil and water while the mixer is running at medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing for 1 minute, or until the dough is smooth.
- Transfer dough to a lightly floured work surface.
Continue with both methods:
- Divide the dough into 16 equal portions (I use a food scale).
- Turn one piece to coat with flour, then form it into a smooth ball by cupping it in one hand and tucking the edges underneath toward the center. Place it on the counter and flatten gently with the palm of your hand. Repeat with the remaining pieces
- Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes (longer is fine) before proceeding.
- Roll each ball into a 6-7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured.
- Don't stack uncooked tortillas directly on top of each other, or they will stick together. (I like to separate my tortillas with parchment paper.)
- Heat a large pan over medium heat.
- Cook the tortillas one at a time for 45-60 seconds, until bubbles and golden spots appear on the surface. If browning too quickly, reduce the heat slightly. If it's taking longer than a minute to see a few pale, golden-brown spots on the underside of the tortillas, increase the heat slightly. Flip to the 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 the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering is what will 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 the tortillas with parchment paper or waxed paper and place them in a zippered bag before storing in the freezer.
Video
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Hi, are you able to use gluten free flour in this recipe? It looks amazing!
Hi Karina, Yes - you can substitute gluten free flour in this recipe. We've had multiple readers report great success with making these tortillas GF. Hope they turn out well for you!
SO GOOD! Hands down the best flour tortilla recipe I've ever tried. I just made a batch and ate four bean tacos with so much enjoyment. Tender, soft, and tasty. I've taped up the recipe on the inside of one of my kitchen cabinet doors because this is IT! Thank you! 😋
Thank you for the excellent review, Laura! It's wonderful to hear that these tortillas turned out in the "best-ever" category for you, and we're honored to know that you now have a Café recipe taped inside your kitchen cabinet door! We so appreciate you taking the time to let us know how much you enjoyed this recipe!
My family loves these tortillas. May kids love to just snack on them. Do these freeze well?
Hi Emily, So glad to hear how much your family enjoys this recipe! Yes - the cooked (and well-cooled) tortillas freeze extremely well! We prefer to store them in the freezer in resealable bags between layers of parchment paper so it's easy to pull out a few at a time. We recommend reheating them in a pan, just long enough to soften them from the heat. If you're in a hurry, you can also wrap the thawed tortillas in a damp paper towel and microwave them for 15-20 seconds.
Great recipe. Have tried many different methods for making tortillas, this is the best.
Hi John, We appreciate the wonderful review! It's great to hear how well the tortillas turned out for you (we love hearing "the best" attached to our recipes!). Thanks for taking the time to let us know!
I'm impressed! Great recipe, super easy and delicious! Hardest part was regulating the pan temperature to insure I didn't overcook them. I'll skip those store bought tortillas full of unpronouncable ingredients and only make these from now on!!
Thank you for the kind comments, Julie! It's great to hear hear how well this recipe turned out for you - we love hearing that you'll be making your own tortillas from now on. Thanks so much for taking the time to let us know!
Can I use a tortilla press?
Hi Elliot, you could but I have had much better success with a rolling pin. A tortilla press can't get them as thin and they tend to shrink back and get thicker. I have found that a tortilla press is great with corn tortillas but doesn't do as well with flour tortillas.
I’ve always been intimidated by the thought of making tortillas but thanks to this recipe, never again! I used crisco instead of oil and mixed that into the dry stuff - only a pinch of baking powder also. I don’t think I put quite enough salt in so will add a bit more bedtime and will experiment with different fats. The results were so pliable and soft! We used them for birria tacos. My husband suggested burritos and I agree, they would be perfect! Thanks for making such an easy and tasty recipe!
Thank you for the fantastic review, Jilliannie! It's great to hear your experience making this recipe and we're so glad the tortillas turned out so well for you (your husband's burrito suggestion sounds delicious)! Thanks for taking the time to let us know how much you enjoyed these!
So happy with this recipe! I was raised on my mama's homemade tortillas so I've eaten at least 1 million in my lifetime I'm sure. She makes hers with Crisco & that is something I never buy/have so I am stoked to find a recipe that uses EVOO! And they turned out delicious! I can't wait to make some for her : )
Hi Moki, Wow - thanks for the wonderful review! It's especially high praise to hear feedback on this recipe from readers who grew up eating homemade tortillas, so we appreciate you taking the time to let us know how much you enjoyed these. And we'd love to hear what your mom thinks!
Very easy to make, the mix easy to work with. MY PROBLEM is an electric glass surface which was imposible to regulate. I burned a few but this was my first try. I have a double burner camping gas unit for my sauces, crepes Suzette and the like, so next time I will go out and cook them with gas. Being in Florida lets me cook out with my propane unit all year long and my old dependable iron cast gridle will make me the healhtier and best tortillas. Thank you.
Hi Alicia, Thanks for the excellent review! Your outdoor propane cooking setup sounds fun and adventurous - hope the tortillas turn out well using that method! It's great to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
I must have done something wrong, mine were crispy.
Besides that, they were quite yummy 👍🏻
Hi C, so sorry you had trouble with these tortillas. If they were crispy, you either cooked them too long or at too high a heat. The cooking time is quite short. And we sure to let them steam in a stack, while you're cooking the others.
Good morning from Salem, Oregon. Could I substitute 1 for 1 gluten-free flour?
Hi Kim, Though we haven't tested this recipe with GF flour, many of our readers have done so and reported great results, particularly when using the King Arthur Measure for Measure flour. We'd love to hear how these turn out for you!
can I use almond flour on these?
Hi Tracy, We haven't tested this recipe with almond flour, but our hunch is that it would significantly alter the taste and texture of the tortillas. If you decide try it out, we hope it works for you!
Made these and they came out great after a few tweaks. The first time I made it they dough was way too wet. Second time around I used 40 grams (3 tablespoons) less water and it was perfect. I also used melted butter instead of olive oil. I was able to get 8 10-inch tortillas from this. They store great in the freezer and reheat perfectly in the microwave.
Thanks for your review, Christian. So happy these came out well for you after your tweaks. Flour can vary in moisture content so it's great that you were able to make the necessary adjustments.Yes, butter also works well, as does lard!
Hi Chris,
Second time I have made these & they are so easy & delicious!
I was wondering if you have ever made these with whole wheat flour?
Thank you so much!
Diane
Thanks for the great review, Diane! So glad to hear how well these turned out for you. Many readers have reported success using whole wheat flour. You may need to add a little more water. Enjoy!
Can I use butter?
Yes, butter also works! ENJOY!
Please let me know if I can use bread flour?
Hi Mary, Yes - bread flour will work for these tortillas and many of our readers have reported great results using bread flour. Hope these turn out well for you - please let us know if we can help with any more questions!
My grandma was born in Mexico and has been making tortillas all her life. This is very close to her recipe, only difference is she used lard. They are awesome.
Thank you for the encouraging comments, Yo! It's great to hear how well this recipe turned out for you, and such high praise to compare these tortillas to your Grandma's -
Thanks so much for letting us know!
Hi Yo, wow, that's such a compliment, thanks so much!
Can't get my tortillas to rise. They are flat and hard, not soft. What did I do wrong?
Hi Cynthia, flour tortillas don't really rise (they just puff up a tiny bit) but they should be nice and soft. You could have cooked them too long - they don't take long at all! Use the time as a suggestion but just cook each tortilla until it's just starting to get a little color. The second side will require less time than the first.
Absolutely delighted to have found your recipe - thank you so much! This is meals for days!! My only gripe is trying to make them as perfectly round as you do!! I tried and tried and failed! Any tips welcome!
Hi Debbie, so happy you're enjoyed this redcpe!
Regarding your question, roll them from the center out, turning the tortilla as you go. Then when your done, if it's not nice and round, you can shape it a bit more with your hands.
Can’t roll them thin enough and they curl up around the edges. Any tricks?
Hi Brenda, I'm so sorry you've had trouble with this recipe. The dough should be easy to roll thin. I would try a little less flour (everyone measures a little differently) and make sure to let the dough rest before trying to roll. This helps the glutens relax.
Thinking now it maybe uneven rolling. How do you roll them?
Weighed my flour and rested 30 minutes
Hi Brenda, I find that the best way to roll. These tortillas is to keep starting in the center and rolling outward. It not only helps to get them nice and thin, but it helps retain a nice shape.I’m
Best homemade tortilla recipe I’ve ever used! They turned out so fluffy.
Thanks for the excellent review, Isabella! So glad to hear how well the tortillas turned out for you. We appreciate you taking the time to let us know how much you enjoyed this recipe!
Guys its 1 cup of warm water with a DRY measuring cup NOT the liquid measuring cup
Hi Christine, you are very observant, but it should be a liquid measuring cup for oil and water. I think you are referring to the video where she add the oil and water with a copper cup. The liquid ingredients were first measured with a liquid measuring cup. That copper cup is for presentation purposes.
I grew up in a Mexican household eating flour tortillas made from scratch. My mama always used shortening in hers. I came across this recipe & was curious how using olive oil would turn out. I was blown away! My tortillas were delicious!! I can't wait to make a batch for my mama 🙂
Hi Moki, your comment made me smile from ear to ear! Thanks for taking the time to share your sweet, fun comment and let us know how your mama likes your tortillas!
I'm going to try coconut oil. I made bread yesterday with it. Wow. It is great.
Hi Stephanie, We'd love to hear how these turn out for you using coconut oil!
I made these yesterday. I had 3 for dinner (tacos). Awesome. I refrigerated the remainder, raw. This morning I thought to cook them all before storing since separating them last night was a hassle. I should have left them raw. Reheating the cooked tortillas made them harder (but not HARD). More like crispier. This could be because I reheated them on the cast iron skillet I cooked them on since I don't have a microwave. I realized that separating them from the parchment paper came from (1) trying to do it with them still in the baggie. (2) not cutting the parchment, instead folding each sheet to place 2 tortillas on each half. Next time, I'll freeze them in batches after rolling them out and cooking them as needed. I have 12+ left over , so I may attempt to make tortillas chips. Not sure this will work well since they're already cooked. But I'll try. Making them start to finish was easier than baking bread. So I will make these again. One note: I weigh flour and subbed some white with whole wheat flour gram for gram. Fun fact: cast iron seems to get hotter the longer it's over the flame so toward the end, it took less time to cook each tortilla. I'm new to cooking with gas and cast iron. Also, I'm easily amused.
Hi Stephanie, thanks for sharing your review. Yes, reheating them in a cast iron skillet can make them crisp. You can wrap them in foil and warm them gently in the oven at 300˚F to keep them nice and soft without having to use a microwave.
Great recipe and taste amazing! I used a tortilla press which made them thin but then they shrunk down before I could get them cooked in the pan, making them thicker than expected. Might try rolling them out by hand next time or maybe letting the dough rest a bit more.
Hi Aimee, Thanks for the great review! Sorry these turned out thicker than you'd hoped. One possible issue could be too much flour, so when you roll the tortillas out, try to use a minimal amount of flour. Also try letting the dough rest after you divide it, letting the tortillas rest for 10-15 minutes before rolling them out. This helps the elastic glutens to relax, which will making the rolling easier and the tortillas should stay thin. Hope your next attempt works even better!
Hi Aimee -- I was excited to try my tortilla press too, but it turns out that it doesn't work great with flour tortillas beacause of the gluten. The gluten causes the tortilla to spring back. A press is ideal for corn tortillas. And a rolling pin for flour tortillas.
Thanks, EB - I've had the same experience.
This is my favorite and go to flour tortilla recipe! I was wondering if you could use bread flour instead of all purpose flour in this recipe. Thank you!
Hi Meg, Yes - bread flour will work for the tortillas and many of our readers have reported great results using bread flour. Thanks for your kind comment - it's great to hear how much you enjoy this recipe!
Might have more gluten in the tortillas making them chewier?
It doesn't seem to make a significant difference, Stephanie.
Never made homemade tortillas before and now I'm wondering why I didn't do this sooner??!! I thought these were so good and soft. Next time I'll roll them a little thinner but these were a hit with the family.
Thanks for the excellent review, Heidi! It's great to hear how much you and your family enjoyed this recipe - we appreciate you taking the time to let us know!
Can I make the dough ahead of time and store in the fridge until I am ready to heat them?
Hi Lizzie, I haven't tried actually rolling the tortillas and storing them in the refrigerator before cooking. You can make them ahead and then reheat them, either in a pan (medium heat for 15-30 seconds, then stack and cover with a towel until ready to serve) or wrap tortillas in foil and bake at 350°F for 10 minutes.
I followed the recipe exactly and the tortillas are a bit hard and not flexible.
Hi Wendy, I'm so sorry you had trouble with this recipe. If your tortillas were hard and inflexible, you cooked them too long. Every stove is different so the time is just a suggestion. If you try the recipe again, give them less time in the pan and make sure you let them steam together. That will keep them nice and soft.
Muy buenas tortillas obtuve aplicando sus indicaciones,muy agradecido cordial saludo desde Perú,recomendadisimo la receta de tortillas,me salieron suaves,flexibles y con sabor muy agradable,muchas gracias.
Hi Victor, Thank you for the great review and for writing us all the way from Peru! It's wonderful to hear how much you enjoyed this recipe - thanks for letting us know!
Relatively easy, however lacking flavor and zero pliability. I won't make these again simply because I think using lard is a much better option for flavor and pliability. Sorry, can't recommend only because they actually were much more like air fried chips rather than a soft tortilla. My family all liked them, I just expected tortillas, not large round chips.
Hi Carri, thanks for your review, however, I believe there must’ve been a user error. If you read the reviews on these tortillas, there has been no one who’s complained about them being crisp. If you follow the directions and make sure you let them steam each other and don’t cook them too long. They are super soft and pliable. You might want to try the recipe again and cook them less and make sure they steam as directed.
I noticed when you change the serving size to adjust the recipe, which is extremely helpful, it does not change the division number in the instructions. So if you adjust the recipe to make 8 servings, you don't divide the dough into 16 servings (unless you are making small street taco flour tortillas).
Hi Lisa, thanks for pointing that out. It's nice to have the ability to adjust the servings but, you're right, it doesn't take everything into consideration.
These were so easy to make and delicious.
Two questions -
1. Can you freeze them before cooking (rolled out between parchment paper to freeze)?
2. The calories in creating a recipe on MyFitnessPal turn out to be 203 per tortilla ( recipe to split to 16 tortillas) - what could be so different?
Hi Judy, so happy you enjoyed this recipe! Thanks for taking the time to review it.
Regarding your questions:
1. I haven't tried freezing the uncooked tortillas so I can't say for sure.
2. Not sure about MyFitnessPal but I ran these through 2 different recipe nutrition calculators, as I wanted to make sure we had things correct. Both of them came out the same. 124-125 calories per tortilla.
Hi. I'm in the processing of making these. But, I bake a lot of bread. As you can make bread dough and freeze it before baking, I would think you can freeze these (or even refrigerate for a few days) before baking. Good luck.
Thanks, Stephanie! If you do try it, let us know how it works, my concern is, that not being a yeast dough, the tortillas would dry out.
Chris, If they're wrapped well, I think they'd be ok. I didn't freeze them raw this time. Next time I will try it.
These tortillas were alright look great but really floury next I’m going to try with peanut oil and review again.
I'm sorry you had trouble with this recipe, Matt. I haven't every had anyone report that they were floury. You might want to recheck your measurements.
I used wholemeal flour and worked a treat 👍
Now I will no longer have to buy store brought tortillas and I know what's in it. What a win 🏆
Hi Stan, Thanks for the great review! It's wonderful to hear how well this recipe worked for you - we appreciate you taking the time to let us know!
Hi these were great but I am terrible with a rolling pin so I used my cast iron hd tortilla press to make these to use the press. I had to press and rest the dough. Every 10 minutes. Press again for about an hour put my press on low on my stove too. I did cook them on my press next time. I think I’m jgonna cook them in a a skillet. I did make bigger tortillas i made 8 tortillas
Thanks for sharing your review, Jennifer. I do think a skileet works better and I've tried a tortilla press but found that rolling the dough worked better for me.
How would you reheat these if you don’t have a microwave?
Hi Christie, You can reheat them in a dry pan on medium low, just long enough to soften them from the heat. Hope these turn out well for you!
Do you cook the tortillas without oil in the pan? I am going to try these today!
Hi Corinna, yes, you do not need oil. I use a medium size non-stick pan. ENJOY!
Thanks Chris! 🙂 I tried them and they were divine!
This recipe was really easy to follow, but I did not experience the correct outcome. Mine looked more like a Chalupa shell from Taco Bell then a white flower tortilla. Where did I go wrong?
Hi Ash, I'm not sure what you mean by a Chalupa shell or a white flower tortilla?? If you mean the shape of the tortillas, try rolling from the center out, turning the tortilla a quarter turn each time. You can also reshape them a bit before you put them in the pan. Don't be discouraged - it will get easier to roll perfect tortillas with practice!
Has anyone ever tried this recipe using King Arthur Measure for Measure Gluten-free flour successfully? These sounds delish!
Hi Kacie, Though we haven't tested this recipe using gluten-free flour, many of our readers have reported good success using GF flour in equal measure. Hope this recipe works well for you!
My tortillas were stiff and a little hard to roll out. What did I do wrong? Also, it was hard to get them to be circular- the dough was a little dry and so the edges were jagged. Do you think I added to much flour? Thanks for any tips you have!
Hi Christina, I'm so sorry you had trouble with this recipe. It may have been too much flour, depending on how you measured your flour. If the dough seems stiff when you mix it up next time, just add a little extra water. If the finished tortillas seem a little hard, try cooking them a little less. They don't need much time in the pan, especially on the second side. And be sure to stack them as you make them to allow them to steam a bit and stay soft.
Regarding the shape, that just takes a bit of time. Try rolling from the center out each time, turning the dough as you go.
thanks so much!!
We have tried so many tortilla recipes, but these are the first to impress us! Will be a taco Tuesday staple for us now.
Hi Mary, Thank you for the excellent review! It's always wonderful to hear when readers make Café recipes a part of their special family traditions around the table. Thanks so much for letting us know how much you enjoy this recipe!
Literally the best tortillas! I increased the salt to 2 tsp.
Hi Lordes, Thanks for the great review and for letting us know how well these turned out for you! Enjoy!
These are awesome and turn out great every time. My family no longer wants store bought tortillas! Thank you for a great recipe
Thanks for the wonderful review, Sarah! It's great to hear how much you and your family enjoy this recipe. We appreciate you taking the time to let us know!
020326 Made this quick recipe today! Works like a charm! Quick efficient and easy! Great for tacos and burritos! Withva little modification.... Noodles!
Hi Matthew, Thanks for your review! It's great to hear that this recipe turned out well for you. Just curious - did you serve noodles in your tortillas?
I have tried many tortilla recipes including ones by famous abuelas online. This was was so simple and turned out perfectly.
Thank you for the excellent review, Gary! So glad to hear how well this recipe worked for you - we appreciate you taking the time to let us know!
Could I start this dough in my bread machine and then take it out?
Hi Virginia, we've had readers report success using a bread machine with these. Enjoy!
They were good, I made mine a little too thick, I rolled them out pretty thin but I think the heat caused them to rise. Definitely a recipe I am going to use though!
Thanks for the great review, TT! Getting the tortillas rolled thinly enough can be a challenge, but hopefully practice will make perfect. Thanks for letting us know that you enjoyed this recipe!
I'm planning to try this recipe with my stainless steel frying pan. Do I need to use oil in the pan or just make sure it is preheated adequately? Thanks in advance!
Hi Colin, I always use a nonstick pan for these tortillas but a stainless steel should work fine if you warm it up first. You shouldn’t need to use any oil with this recipe.
Just wondering why the water needs to be warm? There’s no yeast so does it take make any difference?
Hi Kati, good question! Your're right there is no yeast. The warm water helps the glutens in the flour to relax more easily which makes for an easy, more pliable dough to work with.
Just made this, fantastic recipe. Thank you
Thank you for the kind words, Ahali! So happy to hear that you enjoyed this recipe!
Love the fact that is with olive oil. I'll definitely try them. What's the amount in grams of possible, to make them burrito size? Thank you!
Hi Beatriz, the total dough weigh in grams is going to vary a bit as flour varies in its "thirstiness". I would take the total weight of your dough and divide it by either 8, for large burrito size tortillas or by 10 for medium size. Roll them nice and thin.
Tried this recipe today, super easy... Super soft, my whole family enjoyed the tortillas
Hi Neema, Thanks for the great review! So glad to hear how well these turned out for you and how much you and your family enjoyed them!
These flour tortillas are delicious! I used a stand mixer, which made it quick and easy to make the dough. I also cooked them on a cast iron skillet, and they were perfect!
Hi DP, Thanks for the excellent review! So glad to hear how well this recipe turned out for you - Enjoy!
Easy, tasty, and entire picky eater family approved! My only dislike was how long it took to make. If I make a giant batch and freeze, what’s the best way to reheat these to retain their texture?
Hi Brittany, thanks for the great review. It wouuld be a great idea to make extra and freeze them. I freeze them between parchment paper and then pull out just what I need. I reheat them in a pan, just long enough to soften them from the heat. If you're in a hurry, you can also wrapped thawed tortillas in a damp paper towel and microwave them for 15-20 seconds.
Can I substitute milk instead of water?
Hi Rick, I haven't tried this recipe with milk but I think it should work fine.
My first try making homemade tortillas and this recipe is a keeper! Great flavor and super easy! I'll never buy store tortillas again.
Hi Therese, Thanks for the excellent review! So happy to hear how well this recipe worked for you - Enjoy!
Too many ads
Hi C bob, the ads are the way we are able to offer well tested recipes to our readers for free. Please come back if you try the recipe and leave a star review.
You say you use a scale, so how many oz or gms?
Hi Anne, The weight can vary, depending on how you measure your flour and other ingredients. I weigh the entire ball of dough and then divide by 16 to get equal portions.
Is there a corn version of this recipe please and thank you?
Hi Amelia, We don't have a corn tortilla recipe here at the Café, but if you try this recipe we'd love to hear how it turns out for you!
If I’m making tortillas to cook later that day, how should I store them?
Hi Kayla, I have found that it's better to cook them right away and just warm them later.
Not impressed with the flavor, using butter makes a more flavorful tortilla.
Hi Tricia, thanks for sharing your review. Everyone has different taste.
how/ what do use to make a torttila boat?
Hi Julie, tortilla "boats" or shells are usually deep fried.
Mine are dense and didn’t bubble up when being cooked. Any idea why?
Hi Hannah, it's really difficult to say without having been right there in the kitchen with you. You might want to try again, as so many have had great success with this recipe, as you can read from all the comments.
Hi Chris, looks really good, and I am looking forward to trying this. But first, a question....what is the conversion from Morton's kosher salt to Diamond Crystal, which is what I have. Do I need to use more or less?
So happy to have found your site. Love your recipes.
Susan
Hi Susan, 1 teaspoon Morton kosher salt has the same saltiness as 1¾ teaspoons of Diamond. Diamond Crystal has larger, lighter flakes, meaning more volume is needed for the same saltiness compared to denser Morton's.
If you're measuring by weight, it's the same: 1g of Morton's = 1g of Diamond.
5 star recipe. They are the best tortillas I've made and will be my go to.
I used 370g of flour and managed to roll out 10, 7" at approx 68g each. Thank you
Awesome! Thanks for the review, MD!
Easy recipe. Be patient, allow a couple trial and error ones.
Thank you for the review!
Hi, maybe I'm missing it somewhere, but I was wondering how long can these tortillas stay in the freezer? I stored some in the freezer a few months ago and want to make sure their still ok to eat. Oh and by the way I want to thank you for this recipe, I really do love it.
Hi Laura, they should be good for up to 6-8 months. They are still safe to eat after that but the quality may not be great. So glad to hear you are enjoying this recipe!
Hi I just bought a 5 lb bag of Masa flour to make tortillas your recipe calls for all purpose flour! I'll try you recipe first but I thought I needed to use masa for making flour tortillas! Maybe the masa flour is best used for tamales? Or is it for making corn tortillas? I need to Google it!!
Hi Annette, yes, masa is for corn tortillas. This recipe is for flour tortillas. Hopefully google will help you find what you're looking for!
I have followed the recipe and ended with liquid pastry. Needed to add at least 100 gr extra flower 🙁
Hi Iv,
I’m so sorry you had trouble with this recipe. It’s impossible to say exactly what went wrong without having been right there in the kitchen with you but I suspect there might have been been some type of error as thousands of people have had fabulous success with this recipe, as you can read from the reviews.
I had the same. There is something wrong with the metric conversion. When measuring 1 cup of water, it amounts to quite a bit less than 237ml of water. I redid the recipe using cups and all worked out well.
Hi Jennifer, I will make these again myself with the metric measurements and correct them, if needed.
1 liquid cup = 8 oz = 237 mL though.
Yes it does, I thought the metric measurements looked just like they should.
How can you make this recipe and not indicate how long they should rest for?
Hi Kasia, check the recipe directions. Step 2 says to let the dough rest for at least 15 minutes. Hope that helps!
I love these - I make them every second week! Wondering if there is a way to prep ahead though? Will the dough stay in the fridge pre-rolled for a couple of days?
Hi Michelle, these freeze perfectly and that's how we prefer to make them ahead. We freeze them in a ziplock bag after they are cooked (and cooled), then you can pull out what you need.
I was craving a quesadilla & had no torts, this recipe was so easy & delish! I’ll definitely be making these again! Thanks for sharing!
Great! Thanks for the review, Brooke!
This is a great tortilla recipe! I have made this many many times now. I love how simple it is and few ingredients ,yet the results are phenomenal. My 2 year old loves eating them. These also freeze well once they are cooked, I just separate each tortilla with wax or parchment paper for easy removal.
Awesome! Thanks for the review, Margaret!
I would rate these 10 starts if I could. I had no idea that making tortillas could be so easy. My teenage daughter and I made these twice already. Thank you so much for the wonderful recipe.
So glad to hear that, Anne! Thanks for the review!
Thank you. These worked out perfectly 👌. I won't be buying tortillas ever again.
Awesome! Thanks, Tess!
Such an easy recipe. Came out delicious.
Wonderful! Thanks for the review, Sherry!
This is the only reciepe I use for tortillas! I make the reciepe times 3 and they are gone in 2 days! I make them every week. My family loves them and so do those I have shared them with. No more store bought ever.
Awesome! Thank you for the review, Cindy!
These were so fast and great tasting. Thank you!!!
Great! Thanks for the review, Melanie!
Hi! Can I use half all purpose and half whole wheat flour??
Hi Candace, that should work! You may need a little more water.
Easy to make! They were soft, flexible, and delicious! Thanks for the recipe!
Awesome! Thanks, Rob!
I forgot to leave 5 stars!
These are wonderful! I used half the amount of baking powder and they're still just perfect. Many thanks for the recipe - so much healthier than store-bought tortillas.
Thanks, Liz!
I will never buy Flour Tortillas again! First dish I made was Chile Verde Chicken Enchiladas. Best Ever because if the soft and flavorful tortillas. Following morning, Breakfast Burritos. Unbelievable! Dinner that night, Chilaquiles, normally with corn tortillas but so much better with these fried flour tortillas. These are my go-to and super easy. Thank you again for sharing this!!!!
Wonderful! Thanks for letting us know, Tinamarie!
You all have to try this recipe!! They came out so light , soft and so very fluffy :), made them for my husband this morning with chorizo, potato and egg. I’ve tried many other tortilla recipes and this one by far is the best I’ve ever stumbled upon; thank you so very much to this person
Awesome! Thank you for the review, Rosa!
These were tasty and super easy! I'm wondering why I haven't tried this sooner but happy I found this recipe for my tacos tonight!
Wonderful! Thanks for the review, Angela!
World Class recipe.
Thanks, Mark!
These were easy to make and wonderful ! Ended up using 3 tbsp more flour but it has been raining lately so humidity played a role...Finally à recipe with few ingredients great tasting and easy to roll in a wrap. Two quick questions...would I be able to replace the flour with a gluten free flour so my sis can enjoy them as well? And can I make 8 instead of the 16?
Thanks for the review, Mary! Yes, gluten free flour works and yes you can make them larger if you prefer.
Thanks for getting back to me...will definitely try them !
Can you use whole grain wheat flour for these? Beef tallow work for the fat?
Hi Christine, many readers have reported success using whole wheat flour. You may need a little more water. We haven't tried these with beef tallow but if you do let us know how it turns out. Enjoy!
Can a tortilla press be used with this recipe?
Hi Rita, we prefer using a rolling pin for this recipe. We find it's easier to get them the right shape and thickness with a rolling pin.
Hey there. I like the recipe.
I wrote it in metric for ya and i switched out the evoo for manteca (pig lard) instead for a little extra pop. This is from my prep notes on this recipe.
*I do 30cm (12 inch) tortillas so i get less. Here's my slightly adjusted up and more practical for me for scalability for weight and volume measurements, but all ratios remain the same as original recipe
Here's the adjusted recipe:
- 450g all-purpose flour
- 1.25 teaspoons kosher salt
- 1.25 teaspoons baking powder
- 100ml manteca (or oil)
- 300ml warm water
**Hope that helps somebody out there who uses metric bakers measurements**
Thanks, Justin! We do have metric conversions for this recipe- it's right above the ingredients list.
Thank you Justin for the corrected conversion to metric! I used the one that automatically appears and my dough was so so liquid. I had to add flour. My final numbers are more similar to yours!
Hi Gabriela, I have double checked the metric calculations and they are correct. 1 cup of flour in my recipe plug-in is 125g which in the acceptable range, which can vary a bit. King Arthur Baking Company uses 120g as their standard for a cup of flour, All-Recipes is 125 and America's Test Kitchen is 140. So you can see that a cup of flour is not a cup of flour is not a cup of flour!
That said, I'm glad you were able to end up with good results as so many others have using this recipe.
The dough was difficult to roll out even after letting it sit. It did stretch out when I picked up the tortilla which helped a little. This is my first attempt so I'll keep trying.
Hi Coco, so sorry you had trouble with this dough. It’s difficult to say why that was a problem without having been there in the kitchen with you. But do try again so many others have such a wonderful success!
Love this recipe! So quick and easy! Will not buy them again, these are delicious! Made the best enchiladas ever!
Wonderful! Thank you for the review, Jonalynn!
A 10/10 recipe! In the UK so used plain flour instead of all purpose (but fundamentally they are the same), and omitted the baking powder because I ran out. But they were phenomenal and so easy.
Wonderful! Thanks for the review, Kas!
I used a couple of different tortilla recipes in the past and it didn’t turn out good. I made these 3 times and it always comes out amazing. I like that it’s explained in details. This is my to-go recipe from now on! Thank you!
Thanks for your review, Veronica!
I have tried to make tortillas so many times. They always turned out crunchy and were never soft. I tried this recipe last night and they were absolutely perfect. They were so soft and chewy. Great recipe.
Thank you for the review, Leah!
These were fantastic! So easy to make! My 3 year old and 5 year old daughters helped and we had a great time. They loved getting to eat a tortilla that they made all by themselves. Going to try with lard next time instead of olive oil to see how they taste. My husband said they were the best tortillas he has ever ate and he used to work at a Mexican restaurant. I can't believe we have been buying tortillas all these years when we could have made our own, so much healthier! Thank you!
Wonderful! Thank you for the review, Jacqueline!
Love this recipe. I was using another recipe that was more labor intensive. They didn't roll out as easily. The only change is: I use milk.
This recipe is quick & my husband likes their thick fluffiness.
Thanks for the review, Theresa!
Love this recipe!!! I’ve tried so many others from YouTube and websites and these were the best! Making tortillas is usually filled with frustration and disappointment with the final product but you nailed it!!! The dough was so easy to work with and they came out soft and amazing! THANK YOU:)
Awesome! Thank you for the kind review, Sara!
Can I freeze the rolled out dough before cooking them? Not sure which one results in better tortillas, freeze before cook or after cook. To me meal prep the dough takes time, not the cooking part 🙂
Hi Danielle, we prefer to freeze these after they are cooked!
The best recipe and so easy to make! Used them for apple pie quesadillas, they were delicious! I don't think I see myself buying tortillas again!
Awesome! Thanks for letting us know, Hollee!
I made these last night I found the dough really soft but easy to work with. Mine was a little sticky but I did not use all purpose flour because my wife has an intolerance to gluten but I found a European flour she can tolerate. Caputo brand. I used the chef's 00 which I think is a little closer to bread flour.
They came out nice and soft and when I make them again I will increase the flour 5% to see if it handles better. The flavour was great My wife really liked them. How long will they keep in a plastic bag as it is just the two of us?
Additionally, I wish we could upload pictures so I can show my awful rolling job. Think I'll buy, or make, a press.
Hi Joseph, thanks for your review! We like to freeze these in a plastic bag to keep them fresh, but they can be stored in the fidge for a few days. And we've found that it's better to hand roll them rather than use a tortilla press, just keep practicing and you'll get the hang of it!
Hi Joseph. The tortilla press is really better for corn tortillas, not flour, because of the gluten in flour. It'll shrink back. Hope this helps! Kelly
Thanks, Kelly!
I have tried many tortilla recipes. This has an excellent texture and pliability. I did 8 large fajita size tortillas and they were perfect ( probably could have done 10) thank you for an excellent recipe.
Awesome! Thanks for letting us know, Dawn!
Absolutely the best flour tortilla recipe ever!
Thanks!
I do have a question… I always use metric and I noticed your conversion for 1/3 cup oil is listed as 60ml … but I’ve always know 60 ml to be 1/4 cup. When I make your recipe I use 78 ml which is what I know as 1/3 cup
So happy you enjoyed these Cynthia!
Regarding your question, you are right! I use a recipe plug-in that does the conversion for me. When I re-calculated just now, it came out to 79ml. I have amended the recipe. Thanks so much, for pointing that out!
Definitely the best homemade tortilla shells. Thank you for the recipe. I made beef tacos with them.
That's great, Liz! Thanks for the review!
If I want large tortillas, can I divide into 8 instead of 16?
Yes, that will work, Hayley!
How big is your pan?
Hi Cory, any size pan over 8 inches will work.
Today is the second time I've made this recipe. They are so easy and delicious. I tried using my electric Cuisinart Griddler, but it does not get hot enough so non-stick frying pan did the trick. I did use small amount of oil in the pan. Also, I used my tortilla press, it did fine, and made the pressing go very fast. Thank you so much a keeper recipe.
Thanks for the review, Beckie!
Absolutely lovely! They roll out so nicely and the flavor is fresh. We have quesadillas three+ times a week, So, Chris and team, you've elevated our dining experience tremendously!.....Big THANK YOU!
That's great, Viv! Thank you for letting us know!
Hi Lorrie, just was thinking maybe you can just rest for 15 minutes. Recipe says that is ok.. Also I find sometimes when using flour I over measure. I now use a scale. 124 grams is an average cup. If I don't have a scale, I fluff the flour in its container an then spoon into the measuring cup and level off with a knife. This may help with the dryness?
Love your recipes. I have not tried the recipe, but intend to. I have been wanting to try an oil based recipe. I learned to make tortillas as a young girl (Hispanic decent)with no measurements-just by touch and how dough felt. Just wanted to mention a tip for those who like the tortilla freshly cooked. Roll out each tortilla, separate with parchment and stack raw tortillas. Freeze or refrigerate and cook as needed. Much better than reheating a cooked tortilla.
Thank you for the tip, Velma!
10/10!!! Tried a lot of tortilla recipes over the past couple years and they’ve always come out meh but THIS RECIPE turned my tortilla luck around!! And it’s so easy!!
Thanks so much, Grace! That makes my day!
Have you tried mixing in spinach for spinach wraps? I'm curious if this would work!
Hi Kara, we have not, but maybe someone else will chime in!
thank you for sharing this recipe, i make these regularly now and i refuse to buy store bought tortillas after discovering how to make them myself! it's so easy and they turn out perfect every time!! thank you.
So glad to hear that. Vivien! Thanks for the review!
Super Easy!
No such thing as leftovers!
Can't wait to experiment by adding seeds or making sweet. I love yeast free breads.
Thanks for this recipe.
Wonderful! Thanks for the review, Mary!
Have you tried seeds yet? I want to do chia, hemp and flax seeds. Added them to bread. Yum. If yiu did, how much did you add?
I have tried a gagillion tortilla recipes and they have all fell flat! This recipe is by far the best tortilla recipe I have ever tried!! They are so soft and pliable, yet sturdy enough for burritos and those types of things. They all disappeared the same day I made them, and then I made them again the next day and they were gone same day!! Definitely a keeper recipe!!! Thank you for sharing this one!!!
Awesome! Thanks for the review, Angel!
Can this recipe be made with regular salt instead of kosher? If yes, does the amount to use change?
Hi BK, yes regular salt will work. I would reduce the salt to ¾ teaspoon.
My dough would not roll into circles, but more uneven shapes. Do you know how I can fix this?
Hi Salina, it just takes practice to roll them into circles. Keep trying!
Use a bowl or small plate. Roll out dough then use plate to cut a round shape.
Wow wee.
Talk about a blast from the past. My mother has been deceased since my early 20's and I'm a senior now. This is the closest I've EVER gotten to my mother's homemade tortilla. I will make over and over again!
I'm sure as I perfect it,
i will achieve the same results as Mothers recipe. Soooooo close I shared with siblings. ( Youngest of 10).
I've tried several other recipes but this one rises above the rest with versatility of leaving rm temp of 24 hrs or refrigerating or freezing. What more could you possibly ask for? THANK YOU AND GOD BLESS YOU FOR SHARING.
Wonderful! Thanks for the review, Rc!
Since finding this tortilla recipe only a few weeks ago, already made several batches. My kids love to snack on the ones leftover after the meal throughout the day. I have a tortilla holder, just throw them in there and they stay soft. How long I do not know, because the tortillas are always gone the same day.
That's great, Autumn! Thanks for the review!
For weight the tortilla what weight do you do?
Hi Roxy, I weigh the dough and then divide by 16.
I made a half recipe since I only needed 5 or 6. My only problem was covering the flattened balls with a towel and letting sit for an hour. The dough got very dry and crinkled on the top. I wet my hands and manipulated the dough some to dissipate the hardened tops. That worked pretty well. Next time I'll cook them and cover with saran wrap so they will be more flexible and "wrapping." They were delicious just the same and I will make again.
Thanks, Lorrie!
I have been wanting to make the small flour tortillas, that are used for "street" tacos. Your directions say to divide into 16 pieces; would 24 be a more likely amount to get from this recipe?
Hi Barbara, yes I would guess dividing the dough into 20-24 portions should work well!
These sound great, and super easy to make. Do you know if you can use wholewheat flour and if the quantity would change? I understand that they will probably have a slightly denser texture.
Hi Leona, Many readers have reported success using whole wheat flour. You may need a little more water. Enjoy!
This recipe is the best tortilla recipe I’ve ever tried. Only recommendation is to not roll it out too thin. Typically with other tortilla recipes you have to roll them out paper thin because they end up shrinking and puffing back up. Not these, which is so nice. They are the perfect consistency!
Thanks for the review, Autumn!
This recipe is amazing, my kids and I loved the tortillas! Will be making again 🙂
Wonderful! Thanks for the review, Rebecca!
I made mine smaller than recommended just because my toddlers love to just snack on them. Made about 20 mini ones and theyre a hit!
Thanks for letting us know, Hannah!
Hi! Can this recipe be halved? I'm only cooking for 1. Looking forward to trying this! Oh, I will be using a press that I just purchased. Any advice would be welcomed.
Gregg
Hi Gregg, yes this recipe can be halved. They also freeze really well if you decide you want to do the whole batch. We actually prefer using a rolling pin rather than a tortilla press, there is a video in the post that shows how. Enjoy!
Made these with my kids today, super super easy! Only thing is ours came out smaller and funny shaped, maybe that's down to practice? The taste was great though! We put home made tomato sauce with grated mozzarella and Chopped red pepper on one half, folded and then re-heated in the pan quickly for a delicious lunch while there off school! Thank you 🤗 from London x
That's great, Chantelle! Thanks for letting us know! And yes, just keep practicing the shape will improve 🙂
First time making flour tortillas. This recipe is great.
Awesome! Thanks for the review, Jan!
I haven’t cooked them yet but I found I needed to add a lot more flour than what was in the recipe.
Thanks, John.
Chris,
After seeing this recipe for a while now I decided to try it! They are delicious! Very easy, soft, and fun to make!
I served them with your sheet pan chicken fajitas, with the yum yum sauce,and it was so good!
Thank you!
Lynda
Awesome! Thanks for the review, Lynda!
I have made these tortillas at least a dozen times after trying countless recipes. These are my favorite! Thank you!
Awesome! Thanks for letting us know, Kristin!
This recipe is fantastic, definitely a 5 star keeper! I mixed the dough in my food processor, made 16- 6inch tortillas. I cooked them on the flat side of my waffle maker closed. was finished cooking all of them in minutes!
Wonderful! Thanks for the review, Darlene!
My husband loves these flatbread. I made a small change to it I used 1 1/2 teaspoon of baking powder and I mixed my dough in my mixer using a dough hook for about 10 minutes or more until I was happy with the texture and then let it rest , and I sprayed my pan with a very small amount of oil to cook it top and bottom. They were super soft.
One of our friends is going to try this recipe as well
Thanks again
Thanks for letting us know, Karen!
My mother is from Mexico and I made these tortillas and thanks because it brought back a lot of memories. The tastes, the smells and you're right. The quality is far better than from the store. I can't wait to tell my mom 😄
That's great, Julio! Thank you for letting us know!
This was my first attempt at making homemade tortillas and WOW! They are so good. I love all your tips too! I used avocado oil and divided into 8 to make 8-10” tortillas. It was a little tricky getting the right temperature on the first 2, but once I got it (5) on my electric stove, it was easy peasy!
That's great! Thanks for the review, Tonya!
Just made these. So easy to make! There's no turning back! Melt in your mouth tortillas! As good as my favorite restaurant in Albuquerque.
Awesome! Thanks for the review, Jan!
My son wanted tacos and I had everything except tortillas. I decided why not try to make some and found this recipe, they turned out great!! Tastes like my mother-in-laws and my 4 year old was very pleased with them! He eat a whole one just waiting for the taco meat to cook lol. Thank you!
That's great, DP! So glad you enjoyed these!
I’ve used store bought tortillas my whole life. Thank goodness I chose your recipe before trying to make them on my own! They turned out perfectly and they were delicious. I froze some and they were still delicious too! My son is visiting next month and I’m making a few batches to freeze. Thank you for giving such great directions!
Awesome! Thanks for the review, Kim!
Made your recipe last night for my family. They were thrilled to see Mom rolling out handmade flour tortillas!! The recipe was easy to follow, the masa was soft and easy to work with. Reminded me of my Granny’s kitchen. Thought I haven’t rolled tortillas in many years, it came right back to me. Thank you for posting your recipe
That's great, Roberta! Thank you for letting us know!
Wonderful! Thank you for letting us know, Roberta!
I'm really struggling for some reason. I've tried to make these 4 times and the dough just won't come together. It's just slightly crumbly and the when I make the balls they still have like, lines where the dough is open and not connecting. I've tried adding more water, adding more olive oil, mixing by mixer, by wooden spoon, and even by hand. I even tried to pull the pieces off and knead them individually to make the balls. I'd show you a picture if I could. What am I doing wrong??
Hi Abigail, I'm so sorry you've had difficulty with this recipe. It's difficult to say without have been right with you in the kitchen. I've haven't had this issue. What type of flour are you using?
SO GOOD!! on a fun note. I accidentally added 1 1/2 top baking powder and they were JUST how I liked them! Perfectly fluffy, while also keeping that "tortilla" Ness it needs. For those whole love soft bread try it that way!
Thanks, Danielle!
this recipe is fairly reliable, i use it because it has the most flour in it which means my tortillas will be slightly bigger than other recipes. i personally like my tortillas softer so i have to add at least an extra half cup of water when making it
Thanks for your review, Allycia.
I’m very happy with the recipe! My tortillas are usually an odd shape but they taste great and are pretty easy to make. Thank you!!
Thanks for the review, Katie!
These are really fantastic! If I only make 8 instead of 16, could I make them into 10” shells? Will the cook the same?
Yes, that will work. Enjoy!
Perfect. Tasty. Easy.
Thanks, Victoria!
Thank you so much for this recipe, it's been a big hit with my toddler. I had been using store-bought tortillas but never felt great about the ingredients in them. These I feel good serving to my family. They cooked up perfectly!
Great! Thanks for letting us know, Tasha!
I've used this recipe four times, and they turn out beautifully! One thing that was true for me and perhaps a note to others: If you make these in a stand mixer with a dough hook, and want the mixer to do the kneading work for you, you will need to add quite a bit more flour into the mix to make it come together (since you're not turning the dough out onto a floured surface). Start by using the ingredients exactly as listed above, and then slowly add flour a tablespoon at a time until the dough comes together and pulls away from the sides, still a little sticky. *I also live in a very humid climate, which requires even more flour. The taste and texture of these when they are done are sooo good! I've used a tortilla press and rolled out by hand, both methods work well for me.
Thanks for the review, Katie!
Do you fry these in oiled pan or no grease?
Hi Katcha, I don't use any oil but, if you prefer, you can use a small amount of olive oil in the pan.
This recipe is amazing!!! They come out so yummy and soft. They are stretchy and sturdy enough to hold up great when filled (or rolled). I have made them three times so far and will continue to use this recipe instead of buying store bought. This is the first time I have ever left a review for a recipe because it was that good!!!
Awesome! Thanks for the review, Lins!
These were AMAZING! Super easy and so soft! I kneaded the dough for 3 minutes and let the dough balls rest for 30. I have made other ones before but this recipe has been the most superior. I used a rolling pin because I know my corn tortilla press wouldn't get them to the thinness I wanted .
Thanks for your review, Sarah!
These were AMAZING! Super easy and so soft!
Thanks, Sarah!
1 star based on the stand mixer method.
I am not sure what happened when I tried making these, but they turned out so dry, crumbly and were thick. I used my Kitchen-Aid mixer, so they could've been the problem. I tried using my tortilla press and it made no difference. I turned to the rolling pin and still had no luck. The dough draws up so much. I proceeded to roll out thin which kind of worked. I put it in the pan to cook which looked fine. However, there was no flexibility when I folded... it crumbled and broke. The dough went in the trash after that. I'll give it another shot with just hand mixing and will come back here when finished.
Hi Rkay, I'm so sorry you had trouble with this recipe. I would give it another try. I suspect something went wrong as so many others have had great success with this recipe. I make these with a mixer and by hand and have never had an issue. Try them again, they're delicious! Oh, and no need to use a tortilla press! They come out better with a rolling pin.
I used my stand mixer and these are the best tortillas I've made to date. I will definitely make them again. The dough is so soft. Thank you. It's important to rest your dough.
Thanks for the review, Linda!
I’ve made these tortillas probably 200 times!! So simple and delicious! Once I made them I couldn’t go back to store bought. They are THE BEST for enchiladas or burritos. They are super sturdy so you don’t have to worry about ripping them when you’re rolling them up. I can’t help but eat one with some honey while I make the rest. YUM!!
Awesome! Thanks for the review, Kelsey!
Can the dough be made on one day and then left to rest in the refrigerator until the next day?
Hi Lisa, I haven't had the best luck with that. If I want to prepare in advance, I make the tortillas and store them in a zippered bag then warm them the next say.
This is a great tortilla recipe. Very thorough, easy to follow, and the best I've run across. I just made this today for the first time and they came out perfect. My wife got home just when the first batch was finishing up and she loved them. I had some beef tallow around from a recent brisket cook so I split the recipe in half and made 8 tortillas with olive oil and 8 with the tallow, both were excellent. There are a variety of good tortillas at my local supermarkets but nothing at any market comes close to homemade. These are pretty quick and painless and actually fun to do.
Things I learned or Tips:
Have enough bench flour down when you go to form and knead the doughball. Like a few others my first dough was initially pretty sticky and tricky to work with but that's only because I didn't have enough flour down.
If you're using a solid fat (Crisco, lard, tallow) melt it prior to use and allow it to cool briefly.
Use a rolling pin (or a wine bottle if you don't have one). Your standard tortilla press will not get these thin enough for success. If you're not great with a rolling pin you can use your fingers and hands to press them round and stretch them almost all the way out then finish the last bit with the pin.
The first couple are for practice. You'll figure out how to keep them round, how to get them to the proper thickness, and a good pan temperature for the cook.
If you're trying to make 6 inch tortillas without a ruler or template just use any US currency to check. It's close enough.
If you're having trouble with the recipe read it again and try it again. The problem lies elsewhere. It works as written.
Thanks again for this solid recipe. I have to run and get some chicken and beef marinating. The wife says now we have to have fajitas tomorrow.
Thank you for your review, Steve! So glad you enjoyed these!
These came out great! We went through our first batch so quick lol I am so happy to be able to make these, they are free of all the preservatives like store bought, and taste better. I told my parents about the recipe, and now they are making their own as well. Definitely a permanent staple in our family! Thank you!
Awesome! Thank you for the review, Dani!
Third time making these. So simple, the dough rolls super thin with little effort. They taste delicious. So much better than ultra processed store bought. I’ve made with white flour and whole wheat flour and both are delicious. Huge bonus that they freeze so beautifully. Thank you!
Thank you for the review, Sara! So glad you enjoyed these.
Question, when using whole wheat, did you have to adjust the oil or water?
Thanks!!!
Hi Elizabeth, you will probably need more water when using whole wheat flour.
Could definitely have been user error but these turned out pretty dry and crumbly! When warm they seemed great but as soon as they reached room temperature they became hard and break easily. I’m guessing too much flour? If you have any tips for the future let me know!
Hi Carissa, I'm sorry you had trouble with this recipe. If the tortillas were dry (and if you measured the flour correctly), it was because you cooked them a little too long. Try cooking them less time and be sure to steam them in a stack (covered with a kitchen towel) when you finish cooking each one. That will keep them soft and pliable.
Okay I will try that next time! It’s definitely possible we cooked them for too long. Thanks!
I was stuck at home and needed emergency tortillas for a breakfast I'd promised to make before I realized we were out of wraps, so I found this recipe. It worked great!
Thanks, Faye!
I'm trying this recipe for the 1st time & I'm just curious about something bcuz I was raised around a bunch of Chicano ladies growing up & have many a best friend from Manzanola CO & never to my knowledge or recollection have i watched them let the dough rest. They threw the ingredients in a bowl & formed 1 ball into 12 or so balls dependent on how many they intended to feed & bam fast as wild fire we had tortillas. My children's abuelita is one of these ladies so I guess I'm just curious if anything. I am multi-racial as are my adult children. I have always bought tortillas especially once you could buy them pretty dang close to homemade. But I am now on a disabled income & cannot afford the ridiculously high cost of everything so I am resorting back to homemade everything. And I am quite adept to making anything in the kitchen except homemade torts.
Hi Tara, good question. I do like to let the tortillas rest as it allows the gluten to relax, making the dough easier to roll.
I have tried a handful of different tortilla recipes, and this one wins - hands down! Truly the best. I make these every other week and freeze them, they never disappoint.
Awesome! Thanks for the review, Rachel!
I can’t wait to try these today! Do you have suggestions on the amount to divide it into if I wanted to make burritos?
Thank you!
Hi Caterina, I would divide the dough into 8 or 10, depending on the size you'd like. Hope you enjoy them!
Can you freeze these? At what stage would you freeze them? I'm excited to try this recipe!
Hi Maureen, these freeze perfectly. We freeze them after they are cooked. Enjoy!
I have tried many tortilla recipes.. This one is THE BEST...my tortillas were soft and absolutely delicious! Super easy directions. Thank you for sharing.
Awesome! Thanks for the review, Holly!
What kind of pan do you cook the tortillas in?
I'm not sure if I should use cast iron, stainless steel, or nonstick.
Hi Fino, I use a medium size, non-stick skillet.
These are the best! Love them. Delicious, and you're right I don't want store bought ever again! So easy to do.
Wonderful! Thanks, Vickie!
Thank you for getting back with me so quickly. I am going to give these a try. Can you use lard instead of oil. If so, how much lard do you use
Hi Carol Ann, yes lard will work well!
Can you use Masa Harina instead of all purpose flour? Would it be the same measurement? First time making tortillas from scratch. Thank you!!
Hi Kim, no that will not work for this recipe. Masa Harina is for corn tortillas and this is a flower tortilla recipe. The technique would be different for corn tortillas.
Can you leave out the salt? My doctor says "no salt"...I have heart problems.
Sure! Salt is for flavor but the lack of salt won't affect the texture of the tortillas.
I made these today and mine came out a bit thicker than typical tortillas and they were slightly tasteless and dry straight from the comal. Thinking I need to add a bit more salt and maybe more oil?
I split them up into portions and let them sit for 30 minutes after kneading by hand. Any other ideas?
Hi Erica, sorry you had trouble with these tortillas. If they were too thick, try rolling them a little thinner next time. You can add more salt, to taste but I wouldn't add more oil. Be sure to let them steam with the other tortillas. That keeps them from being dry.
Did you use a tortilla press? I don't recommend that. I have had much better results rolling them by hand.
This recipe is so good! I have shared it with several friends, my go to recipe for tortillas
Wonderful! Thanks for the review, Tanya!
I made these for my family tonight and we really enjoyed them! I do have one question. The tortillas had a flour residue that came off on our fingers that store boughten doesn't. Is this just because they are homemade? I rolled them in a very small amount of flour, tried to brush the excess off and covered them after cooking. Since I have never had homemade tortillas I just wanted to make sure that was normal. Thank you!
Hi Emily, so glad you enjoyed these! Yes, the extra flour is from rolling them out.
First time attempting to make tortillas, I followed the recipe completely but unsure of what I did wrong as they are not 100% the soft texture I was hoping for. They turned out soft in the middle but hard on the edges, however they taste wonderful! Any tips and tricks for making this would be greatly appreciated!
Hi Taylor, so sorry you had trouble with this recipe. If they were crispy on the edges, they cooked a little too long. Just go with a shorter time in the pan next time. And be sure to stack them so the steam will keep them soft.
Everything they were promised to be! I've tried quite a few tortilla recipes before and wanted a change from my go-to recipe. This was a really soft dough and rolled out soooo well. I used a mixer with a dough hook, and split the dough into 10 10-inch rounds as I wanted larger tortillas. Thanks for a great recipe!
Wonderful! Thanks for the review, Kim!
In what universe is peanut oil "too flavorful" but extra-virgin olive oil is a "neutral" oil? Peanut oil is my go-to neutral oil and, I assume, plenty of other peoples'. It might be worth removing that part of the recipe, it's very confusing.
Thanks for sharing your thoughts, Bill. Peanut oil is often considered a neutral oil, but it does have some flavor and can emit the taste of the peanuts that it's made from. Olive oil is very pleasant tasting in this recipe.
Let me start off by saying I never leave reviews. These are the best tortillas. They remind me of my childhood. I will be making these again!
That's great, Melissa! Thanks for your review!
Any tips I need to know if I triple this recipe? First time making tortillas so I don't want to mess this up.
Hi Savanna, tripling the recipe shouldn't be a problem as long as you have the time to cook all of them.
We absolutely love your recipe. My goal is to no longer buy store bought and only make. However, I want to keep a small stash for emergencies. Do you normally cook before your freeze or could I freeze the rolled out dough prior to cooking?
Hi Amanda, I do freeze them after I cook them. I haven't tried freezing the rolled out dough.
Mine were very dry… I didn’t add too much flour when I was kneading or when I let them sit. Any way to stop this??
Hi Jordan, it sounds like they cooked too long. Next time go with less time in the pan and make sure to let them steam with the other tortillas.
Made these tonight & they were a big hit !!! So worth the extra time - thank you for sharing the recipe ! ❤️
Awesome! Thanks for the review, Nadia!
This was my second time trying to make tortillas-- this turned out WAY better than the first time. For some reason the first tortilla was stiff after being heated, the rest of them were soft and pliable. With my stove top, it's important to flip them very quickly to make sure they don't lose all their moisture before they come off the pan. Literally like 20 seconds a side, and then a bit more flip flopping if you want more brown spots. I'd say I let them rest for about an hour. I'll certainly be making them again.
Awesome! Thanks for the review, Jonathan!
Thank you! They are yummy, better than store bought, and it was so easy. I also tried it with a 100% whole wheat flour, and it worked just as well.
Great! Thanks for letting us know, Renee!
What the heck is a "shaggy ball"????
Hi Samantha, it’s a ball of dough that looks shaggy (from Meriam-Webster: having a rough nap, texture, or surface). That means it’s not smooth yet. I hope that helps!
I have never made tortillas in my life before and was expecting them not to be great because any bread like foods I have tried to make never come out well. These however were delicious and perfect in every way! They looked good and tasted so yummy and had a very satisfying texture. I will never buy tortillas from the store again. I will try freezing them too the next time I make them. Thank you!!
Wonderful! Thank you for the review, Tracy!
This was easy and oh so good. Thanks Chris everything I have tried of yours has been amazing!
God bless you
Mary C
That's great, Mary! Thank you for the kind review!
I could not bring myself to use all that oil so I used far less. They turned out good anyway so thank you.
Thanks for sharing your review, Daniel!
These turned out perfect, easy and tasty. I did use a Joseph Joseph adjustable ring rolling pin which on the thinnest setting was perfect. The taste, consistency and fluff was exactly as noted.
Awesome! Thanks for letting us know, Pam!
Followed the directions exactly, and they came out perfect! I only used a rolling pin, and it was so easy to get them nice and thin! My first one I didn't have the heat up high enough and it was taking a bit long, but once I got the heat right they were super fast to do. I really appreciated the tip about using a damp paper towel to clean out any accumulated flour between cooking the tortillas. I made homemade salsa, homemade tortillas, and then whipped up some cheesy quesadillas. Everyone raved about how good it all was! Thanks for the great recipe!
Awesome! Thanks for the review, Beth!
Send help!! My tortillas were really thick even after using a tortilla press! I was expecting the same thiness as you see at the store, is that wrong?
Hi Emma, as I mentioned in the post, I haven't had much luck with a tortilla press with this dough. I find it's much better to let the dough rest then roll with a rolling pin. The tortilla should end up as thin or thinner than store-bought tortillas.
I was absolutely amazed that this recipe worked! I’ve tried a few in the past that never gave me thin and easy to roll out tortillas. I used avocado oil and waited 20 mins to roll them out. To help I used a tortilla press first and then rolling pin to spread out more and make them thin. I had no issues and loved the result. Thank you!
Wonderful! Thank you for the review, PM!
Couldn't get thin enough to cook properly there are better recipes than this one had to switch to a different one. Whe. Was thinking enough it didn't cook properly and only was crisp never was able to fold it over
Hi Shyanne, so sorry you had trouble with this recipe. It’s difficult to say why you couldn’t roll them thin enough without having been right there in the kitchen with you. If you read the comments, so many others have had so much success with this recipe. Again, sorry this didn’t work out for you. I hope you find something you really like
Good. I used 2c white and 1c whole wheat flour. Not as soft as I hoped, but they were thin. Probably user error.
We loved these so much I want a freezer stash of them! How long are they good for in the freezer? 🙂
Thanks, Val! They should be good for up to 6 months in the freezer.
Nice recipe. But the ads are nuts. I cant even look at the screen. It was a chore to even write this comment with the ads redirecting me to the top constantly. Do better.
Yes you can roll them out thin with a rolling pin and mine tasted better than store bought Love the recipe just wondering if you can save the dough for the next day thanks
Thanks for the review, Vicki!
I had the same thing happen as far as being so thick and shrinking in pan. I used a tortilla press but couldn’t get it thin enough. However, my husband put a few leftover ones in the toaster and they puffed up beautifully! Almost like a pita bread.
I would definitely try to make them thinner because they were pretty thick as a wrap for fajitas
Hi Joyce, we had the same problem with a tortilla press and found that rolling them resulted in much thinner results. Hope that helps!
Used avacado oil since that's all I had and they turned out amazing! I used them for prepping small breakfast burritos for my family. Thanks so much!
Awesome! Thanks for letting us know, Avee!
These were awesome! I rolled mine really thin because I was making enchiladas with them and needed them a little bigger... they were still soft and pliable but firm enough to hold together. They were super easy and tasted amazing! I was so surprised that store bought tortillas have so many additives and I'm so excited to be able to make my own now! I can't waitnto try using them for wraps now too. Store bought wraps have tons of additives too lol
Thanks for the review, Rachel!
Unfortunately my husband says we won't buy tortillas ever again!!! They were so good and so easy that he will be able to make them. Thanks for the great recipe and all of the tips to make them turn out so nicely.
Ha! That's great, Bev!
Hi all, these are lovely, but when I made the dough it was so wet to almost be like glue! I added flour and, as I say, they came out really nice, but I think you have an error between Imperial and metric measurements. You say 1 cup of warm water, which is 125ml ( I think), but the recipe says 236ml. I hope that's helpful and thanks for the recipe!
Hi Mic, I'm glad you ended up with good results! Not sure why your dough was so wet, it shouldn't be that way with the amounts of ingredients given. 1 cup of water is 236ml. I think you might be thinking of dry ingredients and grams??? 1 cup of flour is 125g.
These tortillas taste great and are quite tender, but I’m hoping you have a suggestion. I made these following your instructions, with the exception of using a cast iron tortilla press after 15-minutes of dough rest (after dividing into sixteen portions). I used parchment between the dough and the press on both sides. The pressed tortillas came out looking nice and thin, but once they hit the hot pan, they shrunk in diameter and became thicker. They were still tender and flavorful, I just wish they would have stayed thin like the ones in your photos. Thanks.
Hi Eldon, so happy you enjoyed the tortillas!
Regarding your question, I had the same problem with a tortilla press and found that rolling them resulted in much thinner results. Hope that helps!
I use press then roll out with rolling pin. You can not roll them thin enough, so really roll them out. You'll never get them as thin as store bought
Don’t normally leave reviews. That’s how good this recipe is. All around. Ease, and taste. Thanks!
Thanks, Bobbie!
I loved this recipe! So easy and straight forward! The flavor of these flour tortillas are 100x better than store bought! How do I reheat these tortillas on the stove top?
Hi Maritza, just warm them in a dry pan. Thanks for the review!
Full time working mom here- I’ve been looking for ways to avoid buying prepackaged foods from the grocery store by doing homemade versions and looking for easy enough recipes that I can make after a long work day. I tried this recipe as indicated, and it turned out amazing. I love that they keep in the fridge for a week, and I feel good feeding this to my family. Deffinetly storing this recipe in my recipe box!
Wonderful! Thank you for the review, Kayla!
You should publish your life-story as a cook. I would like to read it.
Aww, thanks, Ivo! You are very kind!
Easy going! very well explained. while reading it, I sttarted already lining up my ingredients. The 2 hour rest gave me time to go out for some errands and come back. We all had a curry dinner with warm tortillas. It does change everything.
Awesome! Thanks for the review, Nicole!
I made these tortillas using a stand mixer and tortilla press making this a very easy process. Thank you. My family loves them.
Awesome! Thank you for the review, Dorian!
I mixed my ingredients as suggested and then use my press to press them. They looked great until I threw them on the grill where they shrunk and ended up too thick. Any thoughts on how to fix this?
Hi Lisel, it sounds like they need to be pressed or rolled thiner.
This was the easiest and tastiest tortilla recipe I have ever tried. I used olive oil and organic flour. I don’t want the additives of store bought tortillas. Thank you!
Awesome! Thanks, Sylvia!
I make no-yeast flatbreads all the time, and I wanted to try flour tortillas. Made this recipe and got rave reviews from the family! I just got a tortilla press as a bday gift, and should have made the first few thinner. A few tortillas in & I got the hang of the thickness that worked! The first 4-5 were trial & error for heat & thickness. Then the rest turned out fantastic! Served with Birria Tacos & the homemade tortillas completely elevated them.
Wonderful! Thanks for the review, Betsy!
These were really good. I used half wholewheat flour and half homemade flour from wheat berries. I cooked them half way and froze them. When I wanted one, I would just place in countertop convection oven for a couple of minutes. . They turned out great. Thank you!
Wonderful! Thanks for the review, Joan!
Have you ever made the dough the night before and then actually cooked them the next day?
Hi Monica, I haven't tried that.
Made these this evening as my first ever homemade tortillas and they were a huge hit in my home! They hold together so much better than store bought tortillas.
Awesome! Thanks for the review, Chloe!
I can't figure out how to leave a review, but I'll tell ya, it worked for an ol man, lol. I don't drive, and forgot to add tortillas to my wallyworld order, and tacos had been promised for dindin. Found your recipe, and n9w she says I can't buy wallyworld tortillas any more.
Exxxcellent recipe, easy, and better than store bought, even on my 1st try.
Cooool!!
JMHjr
Hi John, you did figure out how to leave a review!
Thanks for sharing your experience! So happy you both enjoyed them. Sorry the recipe made more future work for you! 😂
Thanks also, for giving me a smile!
The Tortillas Were Wonderful!
Thank you for the review, Steven!
it was really dry and flavorless, would not recommend
Hi Bella, so sorry you didn't enjoy this recipe!
Easy to make. Actually supper easy. My only complaint is they are very oily! What did I do wrong? Anyway to fix this?
Hi Tonya, I'm not sure why yours were oily. To my knowledge, no one has commented on having that problem.
Did you follow the cup measurement for oil or mls? As an Aussie about to make this recipe I've noted that the cup measurement is 1/3cup but under metric it's listed as 59mls. In australia, 1 cup is 250ml so 1/3cup is 83mls. If I were to use 1/3cup then I imagine this would turn out oilier than expected.
There is a metric tab on the recipe next to the "US Customary" tab.
Thanks, Troy!
you probably made a mistake and added too much oil
Great recipe! Easy to make and execute! Just remember though, cooking is an experiment with food. If you feel the recipe is too dry, add more liquid. If you feel it’s too wet, add more flour. Gradually of course, don’t add large amounts all at once just slowly work in the extra ingredients to custom to your liking and remember to just have fun with it! I didn’t have to make any alterations and I made it by hand. It came out perfect. Thank you for sharing this recipe!
Thanks, Rita!
Excellent! Super simple & so delicious!! Every time I make these for guests, someone asks me for the recipe. I also love a dessert roll up with these - top it with butter, sugar & cinnamon, then roll it. 🙌🏻
Awesome! Thanks for the review, Kari!
Thank you! My first attempt is pretty successful. A very easy recipe and something I have always wanted to make at home and avoid all the factory ingredients.
This first time mine were too small around and too thick. I used a tortilla press I owned already to make personal pizza crusts. I didn't roll them out further even though I knew they were too small. I'll guess I need to roll them out thinner, or rest longer than 30 minutes, or I will play and figure it out.
Thanks, Lisa! Keep practicing, you will get better each time you make them. And yes, sounds like they need to be rolled a little thinner.
This was worth the effort. It was easy, just took time, but felt so much better eating a tortilla with simple ingredients vs. store bought. I did need to add a pinch of salt to the finished ones and next time need to roll a little thinner so they're not as dense. Will make again for sure.
Thanks for the review, Jessica!
So easy and absolutely delicious! Don’t think I can tolerate supermarket ones after this 😂🫶🏻 Thanks for the recipe!
Great! Thanks for letting us know, Heyam!
Best tortillas I’ve ever had. My boyfriend forgot to bring some home from the store, and I was disappointed but decided to just try to make my own for the first time. I told him I NEVER want store bought tortillas again after finding this recipe!!
Wonderful! Thank you for the review, Andrea!
Yea, these are perfect. Thank you, I didn't know how easy it was to make these.
Awesome! Thanks for the review, Allie!
I think the proportion of dry to wet ingredients is a bit off. I used a good bit less water. Using 375gr of flour gives you about 620gr of dough. Divided into 16 pieces of 38,7gr makes extremely small tortillas. A more appropriate size would be about 60gr per. I rolled these as thin as I could manage and just didn't care for them. I had great results the last time I made tortillas but couldn't find that recipe.
Hi Andrea, I’m so sorry you had trouble with this recipe. I’m wondering if you might have Miss measured somewhere along the way.. SO many others (over 700 5-star reviews)who have tried this recipe and had great success again sorry you had trouble, I hate wasting good ingredients.
I made this dough with one modification: I worked about 3/4 stick of butter into the dry flour, salt, and baking powder instead of using oil. Other than that, all I had to do was add a little extra flour toward the end to combat some stickiness.
With this one batch of dough, I made a pizza, tortillas, and, amazingly enough, what looks like sopapillas when I put a lump of dough into a tortilla press, then deep-fried the result and sprinkled it with sugar and Ceylon cinnamon. It puffed up like a mini football. A few of them didn't puff up completely, but three of the five ballooned beautifully. My wife said it was the best sopapilla she'd ever had in her life--like something you'd find at a high-end breakfast restaurant.
Both the pizza and the tortillas were also very good.
Thanks for sharing your review, Phanes. I love your variations!
I love these tortillas! I plan to make a big batch for guests tonight; how do you recommend reheating them later if I make them early? I don't have a microwave.
Thanks, Kelsey! You can just reheat them in a dry pan on medium low.
These are the best tortillas I've ever had. I will never buy store bought ones again. I made these twice this week thank you so much
Awesome! Thank you for the review, Sarah!
Can you freeze/refrigerate these before cooking?
Hi Anna, I prefer refrigerating or freezing them after they are cooked. The dough doesn't do as well after refrigeration.
one more question (as I make these for the fifth time!!) do you grease the hot pan?
Hi Dianne, we do not grease the pan.
This was going to be my question. I'm going to make these tonight!!! Thank you!! 😀
Enjoy, Tara!
I’m still making this recipe several years after I found it. I always come back to review it before I begin. So simple, easy and delicious. Rock on.
Awesome! Thanks for letting us know, Timmi!
Oh My Goodness! Accurate, Easy to follow recipe. Extra tips were helpful. End results ... 😋 Yummy
Awesome! Thanks for the review, Nil!
The tortillas tasted great but mine significantly shrank when I put them into the hot pan so became small and thick. I rested the dough for an hour - too long maybe? Still tasted great but I want to perfect for next time!
Hi Clara, you need to roll the dough circles thinner next time. They will shrink up just a bit if rolled nice and thin but they will still be thin when cooked.
Thank you for your recipe! I’m living in Africa and missed my tortillas and was so nervous to make my own due to a couple of failed attempts in the past. I made these and they were so easy and turned out perfectly! Your tips are so helpful! I am in heaven! I shared them with new friends here and they loved them!! I’m excited to share them with more people. Thank you again, it’s so nice to have a piece of home in a foreign place!
That's great, Jennifer! Thank you for the review!
I have tried so many different tortilla recipes and was disappointed every time. However, this time I wasn't. It is so good! I think the difference could be the warm water that makes the dough nice and soft. Thank you!
Wonderful! Thank you for the review, Peggy!
I didn't roll mine out enough... So gorditas!
What a great recipe, great taste and texture. Thanks.
Thanks, T!
The recipe was very easy to follow and turned out very tasty as well, thank you
Wonderful! Thank you for the review, Chiwoniso!
I had a few I made thicker at first turned out like a chaloupa lol very good, family approved! No more store bought tortillas
Awesome! Thanks for the review, Whitney!
I would like to make larger tortillas, about 10” in diameter. Would these be able to be rolled out to the larger size?
That should be fine, Ali. You will need to divide the dough into fewer pieces to start.
I want larger ones as well. by the way, what is a "shaggy ball"? I am trying this recipe but the ball of dough is pretty dry and hard to mold into a circle.
Hi Dianne, for larger tortillas, I would divide the dough into 8 or 10 portions. Regarding the dough, it should not be dry or hard at all. If it is then I would add water, little by little until you can for a rough (shaggy) ball with the dough.
I have made this recipe twice now and both times the dough is too sticky to do anything with unless I add a lot more flour. Is it because I'm doing it in a mixer? The dough is nothing like on the video.
Hi Evie, it's fine to use a mixer. After the dough is kneaded in thed mixer, it will be sticky. Generously flour a work surface, turn outthe dough onto the floured surface then give it a few flips to coat it well followed by a few kneads on the counter. After that, just proceed as directed.
These are amazing and my kids won’t let me buy store bought anymore! I’d love to try with wholemeal flour, do you think that would work?
That's great, Laura! Many readers have reported success using whole wheat flour. You may need a little more water. Enjoy!
First time I have made tortillas. Great recipe!
My husband loved them.
Now he doesn't want store bought tortillas any more.
Awesome! Thanks for the review, Stephanie!
Really great Thanks
Thanks, Amanda!
Thank you for this recipe. I am 70 and I can't believe I've never made homemade tortillas before now. And I'm glad I found your recipe to try them. I was shocked at how good they were. My husband is still commenting on them while he's cleaning up the messy kitchen. 😊. I was given a press from my sister to use and I will say it was easier to roll them out to get them thin enough. Love it
Wonderful! Thanks for the review, Pam!
Amazing! I’ve never made fresh tortillas before but now that I have I don’t want to eat any other kind. You’ve ruined tortillas for me! So so good and easy to make. Wondering if I make a big batch in advance, how long would they keep in the fridge or freezer?
Bit thick but yum
Hi Jill, just keep practicing rolling them thinner! You get the hang of it after awhile 🙂
These are very nice. I make them quite often.
Wonderful! Thank you for the review, Brenda!
How do you recommend storing raw dough if going to make the next day? Thank you! We love your recipe and no longer buy store bought tortillas!
Hi Jennifer, so happy you've enjoyed this recipe!
You can store the dough overnight in a plastic storage bag with a few drops of olive oil added to coat it.
My mom taught me how to make tortillas..she's gone now. Now I make the best tortillas, shhhhh...thank you for your recipe!
I love that, Viola! Thanks for sharing your review. I swear to secrecy!
My mom always made homemade tortillas for us kids. Nothing ever store bought. I've always made them like mom, but she used crisco, which I don't use. I made them with lard. Would this recipe work with lard? Would I melt it first?
Thank you!
Hi Renee, yes this will work with lard and yes, I would melt it and let it cool slightly.
Love this recipe. Very easy to make and will never buy wraps again after tasting these wraps ❤️
Awesome! Thank you for the review, Maria!
These are really delicious. I’ve been making them for my family because we eat tortillas so often and I couldn’t find any at the supermarket that didn’t either cost a fortune or were full of ingredients that I don’t want to feed my family.
I actually love the process of making these. They taste really good and the texture is excellent. They crisp up beautifully for quesadillas, and we’ve also had them in toasted breakfast wraps and my daughter has had them not toasted with meat and salad in her kinder lunch. Will never be able to buy tortillas again after having these!
I’m going to try them with gluten free flour at some stage to see how they turn out!
Awesome! Thank you for the review, Robyn!
Love this recipe I have tried many others in this one always comes out the best. I also have played around a little with it and added a half a cup of potatoes, riced, and use way as the water they turned out wonderful and a little softer, they stayed softer longer.
Thanks for the review, Nancy!
Pretty darn good! Easy, rolled them with my rolling pin, cooked them in my cast iron for 1:00 one side and :15 the other side on medium heat.
First time making flour tortillas, most likely won’t buy store bought any longer.
Also used avocado oil!
Thanks for the review, Carrie!
Made this recipe for the first time last night. Filled the tortillas with chicken and vegetables and it was fantastic! It was wonderful to be eating a tortilla with natural and minimal ingredients. My husband kept going back and eating them plain after dinner . Thanks for sharing such an amazing recipe and it’s SO easy! Love, love, love! Do you also have a recipe for corn tortillas?
Paulette from Phoenix
Thank you for the review, Paulette! So glad you enjoyed these. We do not have a corn tortilla recipe at this time.
hello - loved this recipe but the dough was very very sticky and frustrating to work with! it's the first time i've made it, any tips to make it less sticky, or did I make a mistake that made it too sticky ?
Hi Jacinta, just make sure that your counter is well floured then turn the dough several times so it is coated with the flour. If it becomes sticky again, turn it in the flour again.
Wow the best Ive ever made. So easy to roll out super thin without tearing....they truley are amazing! Thanks
Awesome! Thank you for the review, Deb!
this recipe was delicious, but how do I deal with such sticky dough at the start? I found it frustrating to handle at first - any tips? It was my first time making them.
Hi Jacinta, just make sure that your counter is well floured then turn the dough several times so it is coated with the flour. If it becomes sticky again, turn it in the flour again.
Hello! I make this recipe all the time, it is my favorite and always turns out so well! I would like to know if the calories are per serving or for the whole batch. Thank you!
Thanks, Annabella! The calories are per serving.
Just made this for the third time.My family loves it so much .They now request me to make it for them.All grown and out of the house.We are having so much fun.At 46 I am teaching them this recipe.So they can make it at their homes.Thank you so much for having a recipe.That is so easy to make .While having a fun time making them.
Wonderful! Thank you for the review, Melanie!
The tortillas came out perfect. I tripled my recipe and made some fajitas with it
Awesome! Thank you for the review, Gladys!
Hi....can I use whole wheat flour instead?
Hi Geetha, some of our readers have had success with using a portion of WW flour in this recipe.
These are really good! For a teen trying to make food by scratch, the recipe is super simple and easy to follow! I get super good tortillas, they don't last very long and my mom is super impressed. Will definitely make these again.
Awesome! Thank you for the comment, Xavier!
Can you use almond flour instead?
Hi Sharon, I have not tested this recipe with almond flour so I can't say for sure.
South Texas Native here... I decided to give this recipe a chance after refusing to buy any store bought brands. I made breakfast tacos with this recipe and WOW! It felt like I was back home eating at our favorite taco spot. My family absolutely loved the recipe and we are hard critics of tortillas! This recipe is now a staple in our meal plan, everyone loves it and it is so easy to make. Thank you for sharing this recipe, it was a solid 10 out of 10! HIGHLY RECOMMEND!!
Wonderful! Thank you for the review, Jenni!
This is THE recipe for flour tortillas. Just stop.lookimg. I've tried others that have butter in the mix and want oil in the pan, they canlme out too thick and gummy. These were sumple, thin and pliable (genius tip ro store in a pot with a lid). They reheat beautiful with leftovers.
Awesome! Thank you for the review, Irene!
Thank you for the recipe. I made these last night and they were delicious. I have leftover dough and was wondering if you thought I could turn the extra into a quick sweet desert? I was thinking about maybe trying to put some common bun filling inside and see what happens. Anyone try anything like this?
We haven't tried this, Mike but maybe someone else can chime in.
San Antonio boy here, and I’m saying the tortillas that my daughter and I made last night , following this recipe, passed the South Texas taste and texture test with flying colors.
A + . Outstanding !
Easy to make, and I easily memorized the recipe in order to impress friends and family. Which I plan to do.
We made a half recipe . 1/6 cup of olive oil is 8 teaspoons.
That’s one teaspoon per tortilla, cooking 8 of them. I thought that was interesting. I let the flattened dough balls rest for an hour (while I kept busy making the rest of the meal). They rolled out so well, thin and easy. Results were absolutely delicious!
My new go-to quick snack base or even better: a wrap for whatever leftovers I have in the fridge. Of course, this means lots more tacos and burritos, so I will be leaning lots of new recipes ! Like that pineapple salsa. Oooh, I know that’s gonna be good.
Thanks so much for sharing this recipe! I have failed so many times that I had given up trying to make tortillas. Now, I have absolute confidence that I can whip up a batch anytime, anywhere, to feed something wonderful to anyone within range of a tortilla toss .
Awesome! Thank you for the review, Tom and Sara! So glad you enjoyed these 🙂
Made these today 23 June 2024, brilliant. First few werent as good as later ones but all in the practuce, def making again. Would luv a low carb option too. Thanks
Thanks, Liz!
Can you use crisco in place of olive oil for more flavor?
Hi Lydia, yes Crisco will also work.
I have made these a million times!!!! They are so delicious!! Tacos, enchiladas, or even just with butter and honey. YUMM!! And so easy and quick!
Awesome! Thank you for letting us know, Kelsey!
Do you put any oil in the heated pan?
Hi Sarah, no, you cook these in a dry pan.
I have not bought tortillas from the store in two years thanks to this recipe!! AMAZING. 🤤
Would it be possible to sub the white flour for whole wheat? ?
That's awesome, AE! Thanks for taking the time to leave a comment.
Regarding your question, I haven't tested this recipe with WW flour but some of our readers have had success subbing a portion of WW flour for some of the AP.
Please help!! My tortillas are thick and the dough keeps shrinking and I can't make them thin enough.
Cover the dough balls up with a clean dish cloth and walk away for awhile. The gluten needs to rest if you are having trouble rolling them.
I made a quick batch from a recipe ChatGPT gave me for lunch today. They came out a little firmer / dryer than I was expecting, so looked on google and found your recipe, converted to percentages and compared the two. Yours has a 6% higher hydration and 12% more oil, which I imagine make these pillowy soft! Here is your receipt in percentages for those who wish to scale accurately.
Recipe in Grams and Percentages
Flour: 360 grams (100%)
Water: 240 grams (66.7%)
Extra Virgin Olive Oil: 79 grams (21.9%)
Kosher Salt: 6 grams (1.7%)
Baking Powder: 4 grams (1.1%)
Thanks, Charlie!
Thank you sooooo much! This came in clutch today! I don’t own dry measuring cups. Dinner in 30!
Thanks, ZsaZsa!
Made a very scaled down batch today. I had enough leftovers for one burrito so I made this recipe for one tortilla (I did add some butter too). It turned out really good, the tortilla was pillowy but had a nice pull to it and the flavor was spot on. I grew up in California but have moved around a lot due to work. This was a nice reminder of the sort of tortilla I’d get growing up.
Thanks for the review, James!
I use 1/2 a cup of olive oil and divide into 8 instead of 16. If I divided this recipe into 16, I'd have far too tiny tortillas. If you want soft taco size tortillas, do 16. Do 8 if you want big ones.
Thanks, Nazz!
Tried these tonight for the first time. 10/10 recommend! Can't believe how easy they are as long as you have time to roll them. I intend to make them more often rather than buying them in the stores - they are so much better. Thanks!
Awesome! Thank you for the review, Ashley!
Can u use Himalayan sea salt if no kosher salt?
Hi Mimi, you can use Himalayan salt, you will just need slightly less.
Is it possible to freeze the uncooked dough balls?
Hi Susan, I haven't tried freezing the uncooked balls so I can't say for sure.
Yes it is! I freeze them often.
Thanks, Kylie!
This was my first time making tortillas at home, and they couldn't have turned out better. The recipe was easy to follow and the tortillas came out great.
Awesome! Thank you, Tara!
Just fyi, the metric conversion on this recipe does absolutely not work. The dough is way, way too wet, I almost doubled the flour to gain a cohesive dough.
Hi Chris, so sorry you had trouble with this recipe. I rechecked the metric conversions. The flour and water are correct however the olive oil was a little high so I have amended that. Thanks!
I don’t know what the original recipe said, but 1/3 cup of oil is 80 ml, not 60 ml (which is a 1/4 cup). I do wonder if the commenter accidentally used 375 ml of flour, rather than 375 g. 3 cups is 750 ml, if you are measuring volume; using half that would certainly give you a batter rather than a dough. Looking forward to trying this recipe at the weekend.
Thanks, Marnie!
Hi Lindsay, can you freeze them?
Hi Hayley, yes! We like to freeze the cooked tortillas between pieces of parchment paper to keep them separated.
Great recipe, easy to follow and make, not particularly time consuming, and yummy! A big hit with my family, will definitely become a go to recipe, thank you ❤️
So glad to hear that, Cory! Thanks for your review.
I don’t think it’s just the oil. I am standing in front a bowl containing something akin to pancake batter. And here I thought: neat! A metric conversion!
I had a suspicion that it was too good to be true…
Hi Mat,
Not sure what went wrong but with 375g of flour and 236ml of water, it should not be a thin batter.
Can these sit longer than two hours? Thanks
Hi Stephanie, are you talking about cooked or uncooked tortillas?
I believe they mean uncooked; recipe states to let the dough rest "up to two hours."
My question is, what temperature do you put your pan at? I don't believe I saw it stated anywhere.
Hi Kevin, it's in step 4, medium heat. Enjoy!
This recipe is just perfect. After trying many other recipes, I put this one one the kitchen board and we use it weekly. Thank you for your sharing.
Awesome! Thanks for the review, Nicole!
Simple recipe, easy to follow, but why not just put the recipe at the top? If I need further explanation, I'll scroll down the page. Very infuriating when sites do this.
Hi Susan, feel free to use the “Jump to the Recipe” button at the top of every post. No scrolling necessary!
No "jump to recipe" button that I can find.
It’s right under the title next to the PRINT button.
Honest to goodness, it was not there when I posted. It is now. AND I do know what to look for.
BTW, this recipe is used for future use 😀
While I certainly would not call these quick to make, the instructions were simple and easy to follow. Mine came out delicious. I may have cooked a few too long, but even slightly chewy, I had no problem smothering with butter and salt while I cooked the rest. I will be saving this recipe and making again. Thank you for your time in helping others.
Thanks, Sarah!
Can these be frozen? Thanks, I love your recipe!
Thanks, Desi! Yes, you can freeze these.
This is a great recipe! Thank you for sharing it. I have never made my own tortillas before, but I found it very easy to follow the instructions, and the result was amazing!
Awesome! Thanks for your review!
Turned out perfect - fantastic recipe!!
Great! Thank you, Chloe!
I made these tortillas today and they were great! I used einkorn flour, otherwise followed the recipe to a tee. These will be replacing my husband's store-bought, carb-balanced tortillas which are laden with seed oils and preservatives.
Awesome! Thanks for the review, Mary!
Just wondering if you could tell me how much einkorn flour you used - I would love to try this as well
I've made this recipe a couple times and have had success. I cut my recipe in half to make 8, and that saves me time and makes the right amount for our family. I also put the cooked tortillas in a medium cooking pot and place the lid on to keep them warm, and they stay warm and soft for quite a while that way! I then transfer any uneaten cooked tortillas to a ziploc and store in the fridge.
Thanks for your review, TR!
it turned out rubbery and gross after following instructions, when i went to 'char' and warm it in the oven it simply got burnt and crunchy despite following the guide. will NOT be using this site again
Hi SingleHomeChef, not sure where you went wrong, it's impossible to say without having been there in the kitchen with you. You may want to try again as so many others have had such great results.
Hi,
I've tried and tested many recipes that haven't turned out as expected before. Don't always jump on the recipe. Try again, and if its not for you, then its not for you. I found this tortilla recipe to be the best I've tried on the internet and I've tried a lot. I come back to this recipe now all the time for my tortillas. I make with a Kitchenaid stand mixer, leave the dough for the recommended time (and more sometimes), the dough is easy to handle and cooks quicker than most recipes I've tried. I use an old heavy iron skillet (that takes some care and attention itself to keep in great condition), and I stack them between two large sheets of kitchen paper inside a zip lock bag to steam after they've bubbled and browned slightly in the skillet. I'd recommend this recipe to anyone looking for a tortilla recipe all day long. Never had a bad result. Five stars every time.
Thank you for the kind review, Tina! So glad to hear you're enjoying this recipe.
Made these but stretched them out to have tortillas for burritos since i was craving a breakfast burrito this morning! Omgg!!! Sooooo delicious n soft!!!
Awesome! Thanks for the review, Mari!
I made these for the first time. When I got home from a long day working and from the grocery store. I notice that I had forgotten store bought tortillas. and didn't feel like going back out. I found your recipe and they turned out so delicious/ So easy to make will make theses again Thank you Marty.
Thank you for your review, Marti! So glad you enjoyed these!
I'm disabled, and your recipe is not only delicious, but also the easiest to make for someone with trouble standing for long periods of time. Thank you for putting this out for us!
So glad to hear that, Jean!
It is more fulfilling than the store bought ones and tastier.
Thanks, A!
Is the dough supposed to be stick? Sticking to my hands when kneading.
Hi Olivia, you need a little more flour on your counter. Sprinkle about a tablespoon on the counter and spread it out with your hands. Then make sure the dough is nicely coated with the flour before you knead it.
Thank you! What a great recipe. We are in the middle of a Spring ice and snow storm so heading to the store for tortillas wasn't a great idea. You saved dinner! Simple to make and SO tasty They will work perfectly with the planned chicken enchiladas. Delicious!
That's great, Julie! Thanks for letting us know!
This recipe was great. Easy, as you promised, and so very good. Wonderful instructions, too. Thank you.
Great! Thanks for the review, Beemom!
We only eat organic grains, so when we had fajita night I had to find a recipe to make my own tortilla's and this was the first recipe I tried and it's now a staple in our meals! I've made these many times and my family loves them! These are quick and tasty and my kids love using the leftovers for breakfast in the morning.
Thanks for the review!
My family loves these! Will never buy tortillas from the store again!
So simple and quick to make!
Wonderful! Thanks for the review, Patricia!
"Will never buy tortillas from the store again!" Sorry but I call bullshit on this. This recipe took 2 hours and is identical to store-bought cook-yourself tortillas. Good but completely not worth it. There's no chance you will ever make this again, you fat liar.
So sorry you had difficulty with this recipe. So many others have loved it. You might want to try again!
Hi I made these tortillas today and they taste really good! However, my tortillas turned out crispy and not bendy at all. I did forget to store them in a container after taking them out of the pan. Do you think that's the reason they turned out like that or maybe I used too much flour?
Hi Amelia, they need to stack on top of each other and steam, covered with a cloth. That would be why they would be crisp and not be flexible.
Also, if they’re crisp when they come out of the pan, that means that they were cooked too long. The recipe will yield very soft, pliable tortillas.
Very easy to make and turned out fantastic! No need to buy tortillas from the store anymore!
Awesome! Thanks for the review, Jessica!
Love these! Appreciate this recipe so much — it’s easier than I imagined and tastes great with the comfort of knowing exactly what FIVE simple ingredients are in them. <3 I can’t justify buying tortillas now that I know how easy and good they are to just make at home!
Thank you!
Awesome! Thank you for the review, Jessica!
Oh yeah, made enchiladas and this tortilla recipe was outstanding! Rolled perfectly when filled, and tasted authentic. Kudos!
Awesome! Thanks, Tracy!
5 stars. I think this is my first time making tortillas and this went off without a hitch. Instructions were specific and the measurements were precise.
Thank you, Kim!
The long road you traveled to perfect this recipe was well worth the effort. I have been making tortillas with sourdough and beef tallow, they taste great but are an acquired taste. Yesterday I served your tortillas at a BBQ event for 10 people, using barbecued chicken with salad greens and another with chili con Carne with cheese. The two batches I made were all eaten and everyone complimented me on how great these tortillas were. I will be making these on a regular basis at home and for future events. Thank you!
Wonderful! Thanks for the review, Clayton.
Thank you for the wonderful recipe, it has met the standard to make it into my recipe box.
I made this recipe for my family and it was delicious! Now my kids don't want to eat store bought tortillas. Haha. I don't blame them, nothing compares to homemade goodness, I just need to make it in bulk and freeze now.
That's great, Rochelle! Thanks for your review!
Approx how many does this recipe make? Not stated.
Hi Leo, if you check under "servings" it says 16.
Finally a recipe that was successful! Thank you! They were so easy and so good! I bought a $25 press off Amazon and that really helped keeping them uniform.
Thanks, Diane!
This recipe is absolutely delicious!!! I have a toddler who is allergic to soy, so this recipe has been GREAT. I've made cheese quesidillas, pizza, sandwiches, almond butter & bananas wraps, and all other combinations. Saves me a ton of money on soy free bread, kiddo loves it, and I love the simplicity and ease of making it. It's an easy recipe to whip up and be able to run away at the drop of a hat to save kiddo from taking a nose dive off of whatever new surface she's learned to climb onto, but then I can come right back to it. If you happen to burn a tortilla while cooking it due to saving your toddlers life, you can just trash that one and pick right up with the next one. It's simple and amazing all around.
I am curious how long we can freeze these bad boys for and what you'd recommend for reheating them?
Thanks, Amanda! They should be good in the freezer for a few months. You can thaw them on the counter. We like to reheat them in a warm pan or the microwave.
Delicious! My young grandsons loudly declared that these are the best tortillas they have ever tasted.
Awesome! Thanks for the review, Bonnie!
What did I do wrong? First time making tortillas. I followed recipe exactly. I could taste the flour in them. And they were dry. Not at all like a tortilla. I used light olive oil. Maybe 2 minutes kneading was not enough. ( I even watched the video. )
Hi Mimi, it's really difficult to say what went wrong without having been right there in the kitchen with you. Two minutes of kneading should be fine. If they were dry, it's either too much flour or that they were cooked too long.
First time trying and they were perfect, thank you!
Yay! Thanks, Danica!
I second that, so disapointing... the texture of the dough was perfect, but they are dry and break apart even after cooking time as per instructions...
Hmm.. sorry you did not have success with this recipe. So MANY have loved these tortillas, as you can read from over 700 5-star reviews. Perhaps your heat was too high??? It's really hard to say without having been right there in the kitchen with you. If you stack them and cover them with a towel, the steam keeps them nice and supple and soft. Again, not sure what went wrong.
My comment was deleted by mistake I used a cake pan with a plyedor a lid and a wooden board to roll out with a wooden rolling pin they did not stick to the wood at all and I use a little flour on the board and rolling pin great! The proportions of ingredients is perfect. I would use oil but not olive oil. It doesn’t taste right. Ktb
Thanks for sharing your technique, Kathy! Regarding the olive oil, you don't taste it at all if you use a mild olive oil.
Far too much oil for me!
Hmm, you shouldn't even notice the oil in these tortillas. The oil just helps make them soft and pliable. Not sure what went wrong for you, Dan.
hello I'm a family consumer science teacher I want my students to make these but we only have 43 minutes classes. My question is can the dough balls rest over night then be rolled out and pan fried? thanks so much
Hi Melissa, I think that could work. I would make the dough, form the balls and flatten them with your hand. Then stack the flattened balls between parchment and store them in a zippered bag. The next day, you can roll them thin and cook them in the pan.
I had forgotten to get tortillas at the store, and I live a bit further from the grocery stores so I decided I wasn't going to change my meal plan and would just make them homemade.
I'm glad I found this recipe. It was so easy to work with and it ended up being more delicious then if I had used the store-bought ones. It’s not overly sticky and it was easy to roll. I divided my dough in 8 to make larger ones and they were 12 inches easy.
I have since remade the recipe and even halved it because we needed less of them, and it worked perfectly!
d used the store bought ones.
Awesome! Thanks for the review, Julie!
These tortilla shells are amazing. I don’t usually leave reviews but they are great. My only suggestion is don’t use olive oil. I tried it once with olive oil and I didn’t like the taste.
Thanks, MaryAnn!
We used light tasting Olive oil and it tasted great.
Thanks, Loretta!
Thank you so much for sharing! I made these twice and it came out amazing! I've been buying tortillas at the grocery store for years, until recently I had seen all the unnecessary ingredients in the back of the package. I had used my Kitchenaid mixer for this and it's so quick! I had let it rise for about 2 hours and then used my non stick to fry it. Will definitely keep this in my weekly rotation!
Awesome! Thanks for the review, Amy!
Fantastic! Thanks so much. I was justvabout to buy an expensive tortilla press, but thought I'd try a recipe first. I prefer flour over corn flour so this was perfect.
I have a rolling pin that I love, so pulled it out. They were so easy to roll & turned out soft & delicious! You have saved me from spending money on a press & now I know I can make these anywhere - home, picnics, camping.....love, love, love!
Thanks, Debbie! So glad you enjoyed these!
Excellent recipe. I’m a Texas native who has lived in Ohio for decades. I haven’t been able to find a decent packaged flour tortilla up here - I am very picky.
I started making tortillas last year, but tried your recipe for this evening’s fajitas. I’m switching to your recipe permanently.
Awesome! Thanks, Kathy!
Your recipe is by far the best torilla recipe I have ever tried (and I'm a notoriously bad cook). I came here to ask though, do you suggest I make any adjustments to the recipe if I used high protein bread flour? Such as, adding a bit more water? After I rolled the dough into individuals balls to rest, it was difficult to get them to be perfectly round with a split or two. Perhaps too dry?
Hi Alexa, when you mix up the dough, add a little extra water (1-2 teaspoons) if it seems dry. I don't think it's the bread flour. Some flour is just "thirstier" than others.
Rachel Manzo, Feb. 19, 2024 First time my flour tortillas ever tasted like Mom's, even my husband said, almost like your Mom's, I loved
them, thanks so much for the recipe, I had another one because you know my Mom never measured anything, lol the only thing I switched was
the oil, I used bacon lard, thanks again
Thanks for the review, Rachel!
Hi guys i have just seen your Tortilas recipe .
Can you use self raising flour in place of flour and baking powder. If so will the flour amount be the same.
Best regards,
Nick Wright.
Tzaneen
South A.frica
Hi Nick, hello in South Africa! You don't want to use self-rising flour for these tortillas. Self-rising flour has specific amounts of flour, baking powder and salt which will differ from this recipe.
I followed everything but they came out thick and super hard to chew not soft. Disappointed with the results. I think the resting period after divided caused them to dry out. I live in the east coast so I don’t know if that makes a difference. Now I have to figure out what to do with these hard tortillas.
So sorry you had trouble with these tortillas, Berly. It’s difficult to say what went wrong without having been right there in the kitchen with you. It shouldn’t matter where you live.
I made these tonight and they were so easy! I had been gifted a tortilla press and it just would not get them thin enough.. So I broke out the handy dandy rolling pin and ah ha! Success! Will definitely keep this recipe in the toolbox! Thanks for sharing!
Great! Thanks for your review, Amber!
Missed where I could leave stars when I posted my previous wall of text! Love it! I don't bake and these were ridiculously easy.
Thanks!
Made these tonight. I did not have AP flour, so I used what I had, spelt flour. Had an earthy taste but I still liked how they turned out. This is my first time making homemade tortillas. I will definitely make again with the right flour 🙂
Thanks, Helen!
thank you so much for your recipe. Never made a flour tortilla before and everything you said works all the way down to the rolling pin. Made 125g -135g balls and was able to make 10" tortillas that still fit into the 12" non-stick pan. A 1gallon zip lock freezer bag wrapped in a towel and into the freezer they go.
Awesome! Thanks for your review, Brian!
I have said so many times, "Cooking is art, baking is chemistry, I Do Not Bake." But I get super tired of running out of tortillas, and they just LOOK like they should be simple to make, so I've tried several times and come up with a stiff flat bread. No one mentioned resting the dough, or why you would do that (and I suck at following directions if I don't know why).
A week ago, I Googled "tortilla recipes" again, and yours was the first result, so what the heck. And I skimmed the article part first to see if there was some trick to actually making them GOOD, and for the first time, I learned about resting dough and WHY TO DO THAT. And my very first batch turned out quite respectable! I just made them for the second time for burritos for my daughter and her friend, and rave reviews all around.
They actually ARE EASY. Just letting the dough sit an hour or so, I could roll it out to see the design on the vinyl tablecloth through it, haha. They're so thin and soft and perfect. I cannot thank you enough!!!!!
Thank you so much!!!!
So glad to hear that, Cecily! Thank you for letting us know!
Delicious!! Will make them again and again. (Mine didn't puff up, but i use German baking powder (although doubling it) so that's probably to blame. still soft and delicious.) Made the BEST enchiladas, and then breakfast tortillas.
Thanks, Amy!
I'm not sure what happened with Kath's recipe either, a shame as I have used this recipe twice and I refuse to buy commercially available wraps anymore. Simple and sooooo yummy! A couple of questions though. One, you do have recommendations on freezing which I tried and they weren't particularly good. Suggestions? Secondly, I want to try this recipe with cornflour. Should there be any modifications to your recipe as published?
Thanks for this recipe!
Hi Shawn, so happy you have enjoyed these tortillas!
Regarding your questions. I have frozen them between sheets of parchment with good results. I warm them up a bit in a pan before serving.
I haven't tried using cornflour so I can't say what type of modifications you would need to make.
Corn tortillas are made a little differently. Normally fat is not in the recipe. They are usually pressed rather than rolled out, maybe because the dough is "wetter" than flour tortillas. My daughter suggests that you roll the corn tortilla between parchment paper or something similar.
Thanks, Venus!
Worst tortillas ever. I've made tortillas for years. Today I decided to try something different. BIG MISTAKE!!!! I have never had tortillas so difficult to roll, and do devoid of air that they didn't rise at all. They were totally useless. I threw them all out, and went back to my original recipe. Making these were a complete waste of my time.
Hi Kath,
Hmmm... not sure what went wrong as so many others have had such great results and we love this recipe so much. It's difficult to say what went wrong without having been right there in the kitchen with you. So sorry, I hate that you wasted time and good ingredients.
This recipe was AMAZING this is my second time making them! Super easy and very good
how do you store left overs so they don't dry out?
Thanks, Heather! So happy you enjoyed them. I store them in a ziplock bag.
Hello, have you tried halving the flour with whole wheat flour? If so, did you change anything e.g. amount of water used
Much appreciated!
Cathy
Hi Cathy, many readers have reported success using whole wheat flour. You may need a little more water. Enjoy!
Hi Cathy, I haven't personally made these with WW flour but other readers have reported using WW flour with good results. I might start with a portion of WW and the rest AP flour to start.
Ball does not form smoothly by hanď, unfortunately would not recommend
Hi Yekhethelo, I'm sorry you had trouble with this recipe. I always make these by hand and get a very nice smooth dough. Not sure what went wrong without having been right there in the kitchen with you.
They are great. Just like I remember my mother-in-laws. Soft and tasty. I tried a recipe yesterday and they were awful. Today I was going to find a recipe that worked and found this one. I’ll use it for now on. Thank you!!!
Awesome! Thanks for your review, Pam!
Looks so amazing. Could I use these to make frozen breakfast burritos?
They would be great for breakfast burritos, Melissa! I would make larger tortillas if using them for burritos.
My family’ really enjoyed them. Easy to make!
Thank you for sharing 🙏🥰👏
So happy to hear that, Connie! Thanks for your review!
This recipe is amazing! I just made these and was astonished at how perfectly they came out! Nice,light, and wonderfully soft and easy to fold.
And so simple to make. The instructions are clear and need only a few staple ingredients. I don't think I've ever had a better tortilla! No more store-bought for me!
Awesome! Thank you for your review, Marie!
Hi there!
Thanks for such an easy and delicious recipe. I'm of Indian origin and have a lot of experience making Indian chapatties, which are very like these tortillas. I forgot to add baking powder, yet my tortillas were very soft and flexible. I also rested the dough for only 5 minutes because I was in a hurry, and as expected, they were difficult to roll, but that's on me. My experience with Indian flatbread came in handy here.
Store bought tortillas are somewhat sweeter in taste and have so many additives that aren't even needed. I prefer to store unused dough in the fridge and make fresh tortillas as needed. Allow to come to room temperature and use up in 3 days. Once again, thanks for sharing!
Thanks for your review, Syeda! So glad you enjoyed these!
Great recipe which will be my go to from now on. Thanks so much.
Awesome! Thanks, Deb!
I tried this and they were so delicious and I'm making them again tonight but, I have a question about the amount of flour I use. I added the amount that was asked in the recipe but it seemed to make them really dry at the rising stage. I found myself adding water and extra oil. What can I do to avoid this and make sure my dough is smooth or is this normal? The end result was fire regardless
Hi Emily, I've never had the dough come out dry but, if when you're mixing it up, the dough seems dry, just add a little extra water at that point. It could be your flour, some flours are "thirstier" than others.
Absolutely fun and super easy! Came out beyond perfect and it’s pretty relaxing to make! Definitely storing this recipe away for future use!
Awesome! Thanks, Cashey!
I have no baking powder so I was just wondering if it's still possible to do or should I just wait until I'm able to get some? I have ALL the other ingredients, thanks.
Hi Janice, to ensure success you should wait till you have the baking powder.
This recipe is amazing!! Came out great. Just a tip as I looked and didn’t see it mentioned anywhere but if the dough is sticking to your hand while kneeding you should add more flour.
Thanks, Nikki!
How would I freeze them, as tortilla or balls of dough?
Hi Lorna, you can freeze them already cooked as tortillas.
These are literally the best flour tortillas I've ever made. I'm in love with this recipe. I'm never buying tortillas from the store again.
Awesome! Thanks, Maria!
My first attempt and I’m pretty pleased! The flavor is wonderful! And oh so simple! Thank you!
Great! Thanks for your review, Mimi!
So happy with this recipe! Easy to make, tortillas end up nice and pliable, and they keep well in the fridge if you store them properly. Better than store bought, as I can adjust the size depending on what I want to make. They're part of my meal prep routine now. Thanks for the recipe, and Happy New Year!
Awesome! Thanks for your review, Dani!
I tried making these today,
(This IS my first time ever trying a homemade tortilla, gotta try to use the tortilla maker i got for christmas lol)
My dough was VERY crumbly, kneaded for over 5 minutes, rested 10 minutes, added a bit more flour...
any ideas on what could have gone wrong? I followed the recipe exactly...
Hi Andy, I'm sorry you had difficulty with this recipe. If the dough was crumbly, you needed a little more water or oil. Flour can vary a lot in moisture content. If you try this recipe again, just add a bit more water and knead the dough until it's nice and smooth.
Made my first ever flour tortillas - went very well. I will need to do it a few times and need to practice rolling them out into circles to get more evenly rounded tortillas.
The flattening to rest is helpful because I realised it is setting the gluten at a longer position. This helps roll them out more easily (I did half and half because I usually rest things in balls!)
I have to play more with how much to cook them as they can get hard as you say - I wonder if the steaming helps them to soften though.
Otherwise it was a great success for a first time venture! Thank you!
Thanks for your review!
Truly the best ever home made tortillas, definitely better than store bought. Thank you for sharing.
Awesome! Thanks, Teresa!
JUST as the author stated easy and oh so tasty. The only difference I made was using a tortilla press I purchased from a local Mexican Mercado. It is HEAVY and will press the flour balls into perfect 7" tortillas.
SONNY (Chef Wannabe):)
Thanks, Sonny!
Thanks for the great idea, it will make the process quicker!
Thank you so much for this easy recipe. It was my first time making tortillas and they came out great! The first couple of them were a little thick but then my husband helped me roll them out thin and it was perfect!! Will definitely be making these again.
Awesome! Thanks for your review, Odette!
These were amazing! Soft, bendable, and fillable! I divided the recipe in half to make 8 tortillas. The secret to these is to roll them as thinly as possible. I didn’t on the first two and they are puffier than I like. Also I hate nonstick cookware but I used it for these. Perfect!
Thanks for you review, Lisa!
I couldn't find the recipe for tortillas that I normally use so I tried this one....followed everything to the T and they were terrible....not soft and I can't bend them without the surface cracking....rolling them out was AWEFUL....the dough is stiff and when I get them rolled out and pick them up they shrink to half the size.....will not be using this recipe again...sorry
Hi Holly, I'm so sorry you had trouble with this recipe. It's impossbile to say what the problem was without having been right there in the kitchen with you but, if you read the reviews, so many others have absolutely loved this recipe, including lots of Hispanic readers.
Sounds like the dough needed to rest longer!
Thank you. So easy to make. Fresh and delicious - better than store-bought tortillas.
Awesome! Thanks for letting us know, Bee!
It is a 2 hour drive to town to buy food. I forgot the tortias. These were so easy and I had all the ingredents at home. They tasted fantastic and my husband who does not like tortias, loved them!
Awesome! Thanks, Bonnie!
This is the first time I have tried to make my own tortillas and was not disappointed. It was so easy and they came out amazing. I may never get store bought again!
That's great, Kathy! Thank you for your review!
Amazing tortillas, easy recipe to follow and the whole family loves them. I kept half of the raw batch in the fridge for 4 days and rolled them out and they came out perfectly as well! Thank you
Awesome! Thanks for letting us know, Marett!
Sooo yummy. Kicked my chicken tacos up to next level. Thanks for a great recipe, definitely a keeper!
Great! Thanks for your review, Jenna!
This is not the first time I've made tortillas, but it is the first time I've made GOOD tortillas. It can be so disappointing. We've actually been using refrigerated "raw" tortillas (and watching prices skyrocket at the grocery). I thought this was as "fresh" as I could get in a home kitchen, but the last batch purchased wasn't up to par. I guess I was feeling adventurous and decided to try out your technique. What a fantastic recipe! I used my mixer, regular AP flour and veg oil, so saved about $3.50 on this batch. They have already been requested for our Christmas Eve fajita dinner. I'm one happy Texan! Thanks!
Awesome! Thanks for your review, B!
I agree I've started to make my own too. Prices are crazy.
Thanks, Anthony!
I made these tortillas last night. We loved them. Not hard to make, took a bit of time but they came out great. I used a standing mixer with a bread hook. Thanks for the recipe.
Thanks for letting us know, N!
Made this one evening when I realized we were out of store-bought tortillas & it was either try these or buy dinner out. I was surprised by how easy these were to make. Recently we had homemade tortillas from a highly rated, always busy Mexican restaurant near San Antonio, TX (so you would expect theirs would be fantastic). These were better! I won't need to buy flour tortillas anymore.
Awesome! Thank you for you review, Deborah!
This is the best recipe I have tried.
Thanks, Cyn!
Easy and tasty recipe to make and now my go to recipe. Thanks so much for sharing this awesome recipe!
Awesome! Thanks, Deb!
I too have tried many recipes for a good tortilla recipe (my grandmother's included) and this is the best one I've ever found that I could work with. Don't be fooled by the olive oil - it works beautifully! Not all recipes require lard!
Thanks for your review, Deborah!
First time successfully making tortillas! These are really amazing, whole family loved them! Keeper keeper keeper 🌮 thank you!
Awesome! Thanks for letting us know, Trisha!
Love this recipe!
Been making this one for a few months now and haven’t had to buy overpriced low quality tortilla shells ever again.
Thanks so much 🙂
That's great, Kristen! Thanks for your review!
Easy to make, yummy , flexible and SO much better than store-bought. No nasty ingredients, either! Thank you!
Awesome! Thanks for your review, Cara!
I found this recipe tonight and am so glad I did! 1st time making tortillas and they turned out beautifully. I'll never buy tortillas from the store again. Thank you!
P. S. Does anyone know if you can dust them with cinnamon sugar for a sweet treat?
Awesome! Thanks, Leah! They would be delicious with cinnamon sugar 🙂
I am so glad I re-found this recipe again!!! I used to have this recipe in my favs but lost it somehow and ended up trying a few others that had awful results. This is the best flour tortilla ever and I cannot wait to have them tonight with pork carnitas! Thank you so much.
Thank you for your review, Kara! So glad you enjoyed these!
Loved the recipe. First time making tortillas and they turned out great. I used whole wheat flour!
Just curious how you would go about replacing the oil for butter in a recipe like this.
Thanks!
So happy you enjoyed this recipe, Kali! Regarding your question, you can sub the same amount of butter!
I will never buy tortillas from the store again! These were so good and my toddler had so much fun helping.
Awesome! Thanks for letting us know, Samantha!
Can Almond Flour or Coconut Flour be used instead of all purpose?
Hi Donna, we haven't tested this recipe with those flours. Maybe someone else can chime in.
I made this recipe last night and per request to make another batch tonight. These were very soft and delicious.
Awesome! Thanks for your review, Dani!
These are so delicious! I used lard instead of oil. I was so impressed by how soft and flexible they stayed even straight out of the fridge. And they taste so much better than store bought. I'm gonna try making a big batch and freezing some.
Awesome! Thanks, Ashley!
Did you use the same amount lard as oil? I use lard as well
Hispanic Heritage month/ September 15 - October 15, 2023/ in Michigan, USA. So I try this Tortilla recipe. Googled "Flour Tortilla Recipe". So easy and fun to make. Just takes time.
Thanks, JoAnn!
the recipe is on point, I'm from Mexico, and to me it sounds like the problem is that you don't know how to make them! lol
Thanks, Nelly!
Hey! Can these be made into taco shells too? Everyone in my house but one likes soft shells but my MIL only eats hard shells. How could I do just a couple of these like that? It’s my first time making homemade tortillas so sorry if it’s a silly question 😅
Hi Jenna, we haven't tried making these as a hard shell. You could probably lightly fry the cooked tortilla to make it crispy. If you give it a try let us know!
If u lightly fry these in a skillet they turn out excellent!! Just put enough oil in your pan so that your tortilla won’t get fully submerged in the oil then use a spoon to spoon hot oil over the top while the 1 st side is cooking then flip and only leave it on this side for half the time you left the first side. I hope this makes sense. I promise you won’t regret it and your mil will love you for it!!
Xox heather
Thanks, Heather!
If you make them small enough to fit in the toaster you could fold them in two and separate the inside with a bamboo spatula or piece of wood cut into a spacer with a Handel. When they are done just push the toaster lever up while removing the spatula and you have a hard flour tortilla taco shell.
Thanks, DarHan!
I was lucky enough to choose this recipe the very first time I tried to make tortillas. It worked out so perfectly that I’ve never tried another! So surprisingly easy to do, and the taste is unmatched. I’ve always hated store bought tortillas, but I have a hard time controlling myself when it comes to eating these ones! Thanks for the awesome recipe.
Thanks for your review, Olivia! So happy you enjoyed these.
I love this recipe I use it alot!🥰
Thanks, Lizzy!
Im in Texas and have made tortillas 100's of times and when I read how excited you were about, I thought it was CUTE, but figured you were exaggerating, lol!
YOU AREN'T!!!
These things are amazing and as I mentioned, I have been making tortillas since I was a kid!!...
Right after I saw this, I HAD TO MAKE EM...I got THE CRAVING!! haha...
Thank you, these are AWESOME and I've already eaten 4!!... 🙂 hahaha
Ha! That's great, Shanda! Thanks for your review.
We’re a family of Texans and speak tortilla fluently and this recipe is on repeat at our house. I made them once and I was banned from purchasing store-bought tortillas ever again. For reference, I follow the recipe to the letter, use a mixer with a dough hook along with King Arthur flour and a french rolling pin. Perfect every time! Thank you for sharing!
That's awesome, Danna! Thanks for your review!
Amazing! I decided to give this recipe a try because I am very tired of paying over $5 for 12 tortillas at the store. This recipe was simple and they taste great! They are soft, pliable, and delicious! I took a picture but doesn't look like I can show it here. I really love these!
Awesome! Thanks so much for your review, Khara!
This is terrible. I’ve made tortillas before. I followed everything to the letter. The tortillas could not be flattened enough, were stiff and thick when cooked, were tasteless and fell apart/broke easily. Who the @&£# thinks this is a good recipe?! Mexico called, it voted you off the island.
Haha! Thanks for your kind and encouraging words, Nah. Kindnes does make the world a better place.
I'm so sorry you had difficulty with this recipe. It's impossible to know what you did wrong without having been right there in the kitchen with you, since so many have had such wonderful success.
What island?
I made a few & they were OK, but I wasn't highly impressed. Searched another recipe & it recommended a cast iron skillet. I brushed it with real butter just at the beginning & "fried" up the rest. Absolutely amazing!!
Can these be frozen and how do we thaw them? We go through a lot of tortillas and I don’t always have time to make them with our crazy schedule, so freezing would be a great option.
Hi Madison, these freeze beautifully. You can thaw them on the counter or in the microwave.
Thank you!
I made breakfast tacos this morning with these Tortillas. Long story short, I will definitely be making them again! Thank you so much!!
Awesome! Thanks for letting us know, Ashton!
Try to use a French rolling pin instead. It's design is something a lot different than you're used to, but it is perfect for making tortillas.
Thanks, Meziah!
Taste 5 stars. Ease 5 stars. Pretty round tortillas: fail! I'm used to rolling out (and cutting off excess) pie crust. These weren't pretty, but everyone raved.
So happy everyone enjoyed them, Shelly! Don't worry, you'll get better and better and making pretty shaped tortillas. Rome wasn't conquered in a day! 🥰 It too me awhile too!
These turned out great! Was my first time ever making them from scratch and they were perfect!
Awesome! Thanks, Zara!
I finally just screenshot the recipe to try tonight; every time I tried to read it, all of your ads make the page jump back to the beginning. It’s highly frustrating; I realize you need revenue but it makes me not keen to return for other recipes.
Hi Lia, I'm sorry for your frustration. The ads are the way we're able to offer well-tested recipes to our readers for free, however, you can always click on the print button for an ad-free recipe.
AdBlock is your friend. Not the content creator's fault.
Thank you for sharing your recipe! I always google it and have been coming back to it for years 🙂
So happy to hear that, Emily! Thanks for letting us know!
What brand of flour do you use? I’ve tried a few and they don’t come out as white as yours did.
Hi Eric, I use King Arthur AP flour.
Holy cow these are so good! Due to dietary restrictions I used reduced sodium baking powder and they were fantastic! I’m thrilled to find a recipe that works for a low sodium diet and still tastes great! I will definitely be making these again soon!
Awesome! Thank you for letting us know, Janet!
Hello,
Do you think if I make these a day ahead, I would be able to use them for Chimmy chonga and deep fry them? What is the shelf life for these?
That should be fine, Chandani. Just store them in a plastic bag in the fridge. You can freeze them as well to keep them longer.
These are a game changer for us. My adult boys are home and helped make these, and now we'll never ever buy another store-made wrap again. These are fantastic and "totally elevate the home taco experience to the next level" (son quote). Super simple to make in the stand mixer. They rolled out beautifully after a 30 minute rest. My only issue was the shape. I need to practice rolling out the dough into nice circles; mine looked like Rorschach tests, lol!
That's great, Diane! So glad you enjoyed these.
Loved these cooked as the recipe states! I was wondering if I baked them filled in the oven taquito style would it work? Would it be best to precooked them abit before filling and baking or would they work simply baking once filled?
Hi Erin, so glad you enjoyed these! Regarding your question, you would need to precook them to use them for taquitos.
Could I let the dough sit whole before I cut it into 16 pieces.
You could although I would still let the balls rest for a bit before rolling them out.
Lovely, however they came out quite crisp even after stacking them up after cooking, did i roll them too thinly?
Still a hit in our home, I did have to double the recipe we are a large family and 16 wraps just wouldn't have been enough, all the kids demolished all the wraps and even asked for more. I will not be buying store brought ones any more these are too delicious
Thank you for this recipe
Hi Sally, I'm sorry you had trouble with these tortillas. I don't think that you rolled them too thin but you may have cooked them too long or over too high of a heat. If they are crisp, they cooked too long. They should still be soft and pliable when you remove them from the pan and then get even softer when they are stacked with the others.
Great simple recipe. I think that could use a little bit more salt, but they were still delicious. Thank you for a great recipe.
Thanks for letting us know!
No, would not make again
Hopefully you find a recipe you like, Susan!
made today using King Arthur bread flour. I've never had better!
Awesome! Thanks for letting us know, Michael!
WHY have I not made these before? I am very proud of my culinary skills but am intimidated by "rolling out" My pie crust are always lopsided. But this was so easy and the fact that they weren't round just made them more "homemade". So delicious and simple to make. I made a few in a very large pan (2balls together) for burritos and they were perfect. So happy with results.
Awesome! Thanks for letting us know, Sandy!
I made these w the oil from a jar of dried marinated tomatoes and they r bomb
That sounds delicious, Winter. Thanks for letting us know!
These were fantastic! I am very impressed! The true test was my daughter, who normally will choke down half a store-bought tortilla on taco night, ate 3 of these! Everyone loved them! Thank you!!!
That's awesome, Laurie! Thanks for letting us know!
Tortillas tore when I wrapped stuff in them. What did I do wrong?
Hi Alona, you may have rolled them just a bit too thin.
They taste too much like olive oil 🙁 any substitutes?
Hi Pink, you can use any type of oil you'd prefer for these tortillas. A strong olive oil will result in a stronger flavor in the tortillas. Butter is delicious and other readers have also used lard. It's totally your choice!
Yum! Thank you for sharing this recipe. These are so soft and the flavor and texture are wonderful. So much better than store bought.
Wonderful! Thanks for letting us know, Judy!
Does it give an olive oil flavor, and can you use vegetable oil instead?
Hi Kristana, olive oil does give a nice flavor but vegetable oil will also work well!
Thank you for this recipe. It was so good. It was very soft and fluffy.
Thanks for your review, Nur!
Awesome recipe! I made this tortillas for some friends who asked me to cook for a group of people, and they all liked them very much. Thank you so much for the generosity! Love from Colombia.
Thank you for letting us know, Veronica! So glad you enjoyed them.
Can this be used as a base for homemade tortilla chips? Would they turn out like chips if I cut them in triangles and deep fried them instead of making them as instructed?
Hi Siedha, these work fine to make tortilla chips. I cook them first then crisp them up.
Is it okay to use course kosher salt or should it be finer?
Kosher salt is great, Cindy!
Do you use FINE grain kosher or COURSE grain kosher? Thanks for clarifying!
Good question, Marcus! I use Morton's kosher salt which is probably a medium grain salt.
These were very easy and delicious. I rested my dough about 45 minutes and had no issue at all rolling out the tortillas. I made just 1/2 batch to try them out. I do have a question about not only this recipe but all your recipes in general. When you call for salt, are you using fine salt or kosher salt or ? I generally use Diamond kosher salt unless fine salt is noted so I’m curious about what you are using. Thanks.
Yay, so happy you enjoyed these tortillas, MB!
Regarding your question, I use kosher salt. I usually specify that in my recipes but some of the older ones just say salt. I will clarify that in this recipe.
I use Morton's kosher salt as that's what's most accessible in the area where I live.
Would I get the same results from mixing 1/2 all purpose flour and half whole wheat? I really like to use some whole wheat flour when I can. Thanks!
Hi Emily, the results will be different - not as light but some of our readers have reported using some WW flour with success. Let us know if you try it!
I am making these with just whole wheat flour, made the first 2, right away, were good my 5 year old liked it. Waiting at least an hour before making the rest. Cut recipe in half
Thanks, Sarah!
Can you make these ahead of time and NOT cook them right away?
Store them uncooked in the fridge after you roll them? If so, how long will they last uncooked.
And can you freeze these before cooking also.
Thanks for being patient and I understanding!
Sally
Hi Sally, I haven't personally had a lot of luck with storing them before cooking. It does work well to cook them and then store them in the refridg or freezer.
Our tortillas turned out a little too thick, especially near the edges, but we rolled them out until they were translucent. Any tips?
Hi Sarah, the tortillas probably shrunk just a bit after rolling. You might want to roll them, wait a few minutes, then roll them one more time to ensure they are thin and even.
This is the first time I've ever made flour tortillas with oil versus lard. I couldn't believe how well they puffed up on the comál! And the next day I reheated one in the microwave and it puffed up as well! They were super soft and a hit with my family. I used my kitchenaid mixer with the dough hook and let them rest for at 30 minutes. The longer they rested the easier they were to stretch out.
That's great, Bea! Thank you for letting us know!
Can I substitute white whole wheat flour? Also, do these freeze without compromising quality?
Hi Marrissa, other readers have reported success using whole wheat flour. You may need a little more water. And, yes, they freeze beautifully! Enjoy!
Good but very floury tasting. I think that has to do with not allowing the fat to mix with the flour first before adding hot water. I still prefer using shortening but I was out. They also didn’t puff out like a pillow like the shortening ones.
Hi Anna, so sorry you had trouble with these tortillas. They should definitely puff out in the pan and then relax down to a flat tortilla. It's hard to say what went wrong without having been there in the kitchen with you.
ANNA, I love this recipe -mine turned out amazing , light , flavorful and fluffy - I found that the temperature of the pan has to be just right - hot but not to hot to scorch the tortillas. I use organic flour and local olive oil.
Thanks so much for sharing your review, Irene!
These are amazing! My Mexican great grandmother taught me to make flour tortillas with lard(!) back in the day and I’m so happy to find this super simple and healthier version. They are delicious and so easy and quick to make. My husband and 3 kids love them too! Thank you!
Thanks, Tara, that's really a compliment, coming from you 🥰
Made these for the first time last night with slight trepidation as it was 5:30 p.m. when I started the dough. They came out perfect after resting the dough about 45 minutes. Except for the 1st one (like pancakes lol). I even accidentally dropped a dough ball in water as I was getting ready to roll it out- I just rolled it in flour and it came out just fine. Will definitely make these again and no more store bought for us!
That's great, Cindy! Thanks for letting us know!
Loved these, super easy & they were actually favorful! The only thing that ALMOST turned me off were the POP UP ADS!! Omg I could barely finish this comment. I had to scroll up & down 20x before I could even read your story. Please, if u could reduce the bombardment that would be wonderful. Literally keeps me from benefiting from what I’m sure are some great recipes. Thank u for the awesome tortillas!! —— Gina
Hi Gina, so happy you enjoyed the tortillas.
Regarding the ads, t would be nice to be ad-free but the ads are the way we are able to pay the expenses of running a website, compensate our employees and offer well-tested recipes to our readers for free.
Aaaammmazing! I have pretty high standards for cooking and these were fabulous! Easy to make, fast to cook, delicious to eat!!! I highly recommend this recipe for any level cook (including advanced/experienced cooks)!!
Thanks, Sabrina! Glad you enjoyed these 🙂
Do you think this recipe would work with gluten free flour?
Hi Sue, yes this works with gluten free flour. Enjoy!
I live in Japan and finding good tortillas in stores is impossible, so I've been making my own. Your recipe turned out great . It's quick, easy, and inexpensive. I was worried about the strong taste and smell of the olive oil but it wasn't that noticeable after cooking up the tortillas. Very chewy and held up well with all the ingredients tossed in. I like freezing my tortillas and pulling them out as needed. Would this recipe work as well using wheat flour? Anyway, thanks for the recipe!
Awesome! Thanks for letting us know, Akira. Other readers have used whole wheat flour and reported success. You may need a little more water.
I've been making flour tortillas for years and it was always a hassle and a lot of work. Until I found this recipe. I've used it three times now, and I absolutely love it!
That's great, Lorianne! Thanks for your review!
wonderful with warm butter instead of oil
Thanks, Emily!
These turned out so good, I used some for tacos and ate way too many *LOL*. Very easy to make!
That's great, Maja! Thanks for your review!
I came here to say my tortillas did not come out round or even but by far these are the best tortillas I’ve ever had I don’t think I want store bought tortillas ever again thanks for a great recipe
Thanks, Michelle! And just keep practicing the shape, it gets easier!
Use a tortilla press with parchment paper
Made these last night. Perfect 16 tortillas made in 1 hr. I used the cast iron which worked great. Saving this recipe to make mor whenever we need more! So yum!
Wonderful! Thanks for your review, Gina!
Really loved this recipe - so easy and delish!
I actually have a tortilla press, but found rolling them out to be the easier process.
I really got into a rhythm of rolling one out while one was cooking.
Now that I've got this down, I'm wondering about adding some herbs to the dough, or changing up a portion of the flour.
Obviously that will require some adjustments in the amount of water, cooking time, texture, but it's great to have this great foundation from which to work.
Thank you for sharing!
Thanks so much for sharing your review, Lisa!
Use a tortilla press with parchment paper and they be round and even if you ball the dough correctly.
Hi, i was wondering for how long the tortillas can be stored in the freezer before they go bad. Thank you!
Hi Martina, they should be good for up to 6 months.
Hi Bryn,
It's been my experience that you have to use a cast iron skillet to get the temperature right, so that the tortilla cooks quickly. Otherwise they end up crunchy. Goodluck!
Thanks, Ann!
So I'm not sure what I'm doing wrong, but following the recipe and method exactly has resulted in super sticky dough that sticks when I roll or press without plastic, or tears when I try to peel it from the plastic after I roll it out. I live in a humid climate so maybe that is something to do with it?
Hi S, if your dough is sticky just add a bit more flour when you knead the dough until it's not sticky anymore. The humidity can definitely affect the dough but incorporating a bit more flour should take care of that problem.
EASY recipe. Delicious. Just make sure to use enough flour😜
Thank you, Mamasan!
I have tried so many tortilla recipes trying to get the perfect one and have come to the conclusion that I am just not good at making tortillas. I followed the video and recipe and they are crunchy and not soft at all. No hate to the recipe maker I just genuinely need help. Everyone else had such great success I think I am doing something wrong…
Hi Bryn, sorry you've had so much tortilla trouble! If your tortillas are coming out crunchy, you're cooking them too long or at too high of a heat. The other problem could be not allowing them to steam together, covered after cooking. That also keeps them nice and soft. Hope that helps! Don't give up!
Hi! I made this, it was perfect. Thanks to you for sharing with all of us such an amazing recipe. This is by far the easiest flatbread recipe I've come across. I've added this to my favorite list and hoping to use this recipe more often
Wonderful! Thank you for letting us know 🙂
Hi There! Looking forward to trying this. Planning ahead for a cinco de mayo party. Can you make the dough in advance, seperate into sections, and then refrigerate it? If so, any idea how long it would keep? Would like to serve the tortillas fresh but get as much prep work done as possible
Hi Matt, I have tried that but wasn't super happy with the results. I think it would be better to prepare them as written but slightly undercooked them. Separate them with a piece of parchment and when they are cool, store them in a ziplock bag. Then you can reheat them and brown them slightly before serving. Again, stack them so they soften each other and stay nice and pliable. Just don't over cook them!
Omg! I just made these tortillas. I just loved loved loved this recipe. I am Mexican I have tried so many recipes, this is the easiest and the tortillas taste great. easy to mix, easy to roll, easy to cook. I am in awe 🙂 Thank you so much for sharing!
-Coty
Awesome! Thanks for letting us know, Coty!
Hi! This dough is MONEY!!! Such an amazing recipe! Can this dough be used to make a flatbread?
Thanks, Mayra! And yes, that would work!
Fantastic tortillas! Ive been making tortillas from scratch for a while now trying to find the perfect recipe and I finally found it! The bread flower made a HUGE difference, the texture and chew to these....and the softness! As a dough and as a cooked product they are just so soft. I also liked how thin I was able to get these tortillas...they were perfect!
Awesome! Thanks for letting us know, Jenny!
Can you use lard or bacon grease instead of oil
Hi Randy, yes, either of those will work well!
Can these also be stored in the freezer?
Hi Jacey, yes, these freeze well. I like to separate them with small pieces of parchment then store in a ziplock bag.
Just for clarification: you can freeze before they are cooked? If yes, can the frozen ones go right into the hot pat to cook?
Hi Renae, we like to freeze these once they are already cooked. We haven't tried freezing them uncooked.
Perfect cook you are !
Simple concise directions . I made chicken tortilla soup and these that I will air fry to go on top with cheese . Thank you !
Thanks, Glo! 🥰
Hi I'm going to try this recipe , just wondering I know it says 6-7 inch round I was wondering on if I made ten 10-12 inches round each how many portions will I get.
Hi Deedee, I would guess 6-8 if you made 12-inch.
Third tortilla recipe I've tried, and this is the one I'm keeping and using from now on! Thank you!
Awesome! Thanks, Becky!
My go-to recipe. Never fails!
Yay! Thanks for letting us know, Barbara!
nice good
Thanks!
Can anything else be added instead of baking powder (or yeast)?
Hi Hridaya, we haven't tested this with anything other than baking powder.
I am about to make these and wondering if you have ever added butter flavoring? and if so, how much?
We haven't tried that, Sherry.
These tortillas are so, so good! I’ve made them several times now, and they are always a hit! I highly recommend these!
Great! Thank you for letting us know, Melissa!
Just made for the grandkids and heard alot of mmm,mmm! So good! So good!
At my daughter's babysitting and ran out of the store bought ones. It was worth the extra effort!
I can't eat because of gluten intolerance.
Thanks for the great recipe!
Thanks for letting us know, Jewel! Other readers have reported good results using cup for cup gluten-free flour.
Hi, just trying this recipe now.
I have a lot of Self Raising Flour in my pantry... Can I use it and omit the baking powder?
Hi Zak, I haven't tested this recipe with self-rising flour so I can't say for sure.
Hi Zak,
Self rising flour is merely flour with baking soda and salt already added.
It will be a bit dryer product, so you will have to gauge it as you go, and it will also be less tender when heated.
Should work fine, but be careful how much more salt you add. Self rising has 1/4 cup salt to 1 cup flour. (make it all the time for quick dumplings)
Hope this helps
Hi Linda, thanks for taking the time to leave a comment. The problem with using self-rising flour is that it has 1½ teaspoons of baking powder per cup of flour. That would end up being 4½ teaspoons of baking powder in this flour tortilla recipe which only calls for just 1 teaspoon. To ensure success, it's best to use all-purpose flour for this recipe.
Hi, if I were to cook these on a griddle, do you know what temperature would be appropriate? They sound great, I'm excited to try out the recipe!
Hi Stenetta, you want medium heat to cook the tortillas. Enjoy!
It was really easy to bake. However, on my family of 5, I am the only one who liked them! My 2 daughters thought it was tasting too much olive oil and the oldest thought it was not salty enough. My husband didn't say anything but used the store bought instead. I will do them again, but with more salt and a different oil.
Hi Isabelle, so happy you enjoyed these tortillas. The great thing about them is that they're so versatile. You can use any type of oil (even butter is delicious) and definitely can add more salt to your taste or your family's taste. Also your family might enjoy them with a milder olive oil. Some olive oil is quite strong tasting and it would come through when eating the tortillas. I use a mild olive oil and there is no taste of it.
OMG!!! This is such a delicious recipe and so easy to make! I plan to make my own from now on! Fresh tortillas are simply the best!
Yay! Thanks, Brendice!
Hi, Chris
I made these for the first time this evening. Such a wonderful and easy recipe. So so tasty!! We will never purchase any from the supermarket again. We love all of your recipes and have never made anything that was never anything but outstanding!! Thank you so much again.
Marion
That's awesome, Marion! Thank you for the kind and encouraging comment!
These crisp a lot. I loved making them but when I went to use them, it was impossible to fold. I followed every step and they taste great! Good for quesadillas but I was making crunchwraps. I had to send my husband to the store to buy some
Hi Sarah, if they're crisp, you're cooking them too long. Try going a little less and make sure that you stack and cover them as you make them so they will steam and soften each other.
Does this recipe work using almond flour?
Hi Brenda, we have not tried this with almond flour.
Stunning success with your recipe and method, the very first time in my life I have attempted to make tortillas. And they taste so fresh! No chemical after-taste like the grocery store ones have. I may never purchase tortillas again. Thank you for a great recipe and clear instructions. (I made by hand with dough whisk, and rolled out with rolling pin.)
Wonderful! Thank you for letting us know, Renee!
Made these with our three kids and we really loved these tortillas! Copied the recipe for future use, thank you!
Wonderful! Thank you for letting us know, Louis!
I bought a taco press to make these, they are too thick to roll, and the dough shrank back even after a 30 minute rest. I will use them for open faced tacos and pizza crusts.
Hi Sherry, not sure why your tortillas were too thick to roll. They should roll out easily and get as thin as you'd like. You might want to try the recipe again. You definitely don't need a tortilla press for this recipe.
This is my second time making these, this time I made the full recipe instead of halfing it. 8 is NOT enough! Had them this morning with cheesy scrambled eggs and homemade salsa, what a great breakfast!
Wonderful! Thank you for letting us know, Lois!
hi, are the calories for all the tortillas or for one? thank you!
Hi Kristine, the calories are for one tortilla.
Just made these, tasty!
Next time I’ll probably add a tiny bit more salt or some coriander for added flavor. Didn’t roll them as thin as probably possible, even though they hold together remarkably well when transferring to the pan, but they worked perfectly for overloaded tacos!
Great recipe!
Thanks, Pia! So happy you enjoyed them!
I decided to make these tonight after noticing all the unhealthy ingredients that were in the ones I had bought. I surly picked the one s because these were amazing!! My husband loves them so much he wants me to make these every time we make Mexican. So I’ll probably have to set a day aside to make them a head and freeze them. Thank you for posting ! They definitely were a hit at my house. I also plan on checking out your other recipes. 😃
Awesome! Thank you for letting us know, Bonnie!
I have been making tortillas for the first time ever (never made dough before), and this is one of the better recipes/tutorials that I've tried. Mentioning the well to put the water and oil in and stirring in the flower gradually helped a lot for a beginner like me. Also, the dough wasn't too sticky like other recipes I've tried. This is also one of the only tutorials that I've found with baking soda and letting the dough sit. My previous attempts from other recipes ended up with very non-flexible and dense tortillas, whereas this was light and flexible.
Awesome! Thank you for letting us know, C!
Love! Have tried it many times 🙂
Wonderful! Thanks, Beth!
Hello, I’m making these tomorrow! For your provided nutritional info, does one tortilla equate to one serving? I’m trying to calculate the weight watchers points. Can’t wait to try the recipe! Thank you!
Hi Alyssa, yes, one tortilla is one serving. Enjoy!
Absolutely perfect recipe and easy. I added some brown flour for the extra fiber but will also make with plain white flour. Thank you thank you thank you!
Thanks, Jen!
Made these today, such a simple and easy to follow recipe. And not to mention my family loved them. These will be a staple in my household. No more store bought tortillas for me.
Awesome! Thanks for letting us know, Jo!
These tortillas were delicious. I made them with a small proportion of wholemeal spelt flour which gave them lovely brown speckles. I stuffed them with refried beans and cheese and baked them at 200°C for 10 minutes. I ate them with a tomato and avocado salad and sour cream. You’re right that I now don’t want to buy shop bought ones.
That sounds delicious, Suzanne!
Do you make pizza with the raw tortilla dough or with the already cooked tortillas?
Hi Javier, yes! And it's great with a cooked tortilla. Check out this post- https://thecafesucrefarine.com/easy-thin-crust-pizza-tutorial/
Hi! I have never made my own dough for anything but I just made your recipe and it's so simple! The taste is great but I had a little trouble getting the tortillas soft. What am I doing wrong?
Hi Becky, Bravo to you on your first attempt at dough!
Regarding your question, if your tortillas are hard, try cooking them a little less. Also, be sure to stack and cover them as they will steam a bit and soften each other.
Had tried this tortilla recipe and it taste superb. Second batch of tortillas was with some chia seeds and garlic butter and the recipe works well. Tq for sharing .
Thank you, Majidah!
How much seeds did you add?
I’d love to make a batch of these to go with dinner but would need to make the dough the night before. Would it keep in the fridge overnight? I’d divide it into balls and roll them out the next day.
Hi Astara, you could make the dough the night before. Just drizzle it very lightly with a little extra olive oil then let it come back to room temp before you start rolling out the tortillas. ENJOY!
These are absolutely wonderful!! Made them twice already this week and I couldn’t be happier. When my husband came home from work the first time I made them he immediately stole one and was amazed at how good they are. So incredibly much better than store bought! We made enchiladas with them the first night (except for a couple we just munched on) and will make quesadillas tonight. Stacking them between parchment paper in a zip loc bags works wonderfully! Thank you so much for sharing!!
Thank you, Jessica! I'm so happy to hear you love this recipe as much as we do!
Fantastic recipe; so easy to make and tasty. Thanks for posting the recipe.
Thank you, Kelley!
Made these tonight for fajitas and the family loved these - so much better than store bought . One question: when you heat the pan, do you add butter or olive oil or just put the rolled out dough directly in the pan with no oil/butter? Many thanks!
Thanks, Gretchen! And yes, you just cook them in a dry pan.
I tried this recipe with canola oil and they were bland to me. My daughter and husband loved them. I am a salty person though, so next time, I'll try olive oil. If they're still bland to me, I'll try a little more salt for my taste. Other than that, they were pretty good.
Thanks for sharing your review, Michelle.
Your website is so full of spammy ads that the recipe is unusable.
Hi Pippa, sorry for your frustration. However, as you can see from the comments, many people use this recipe and love it. The ads are the way that we're able to pay our expenses and employees and also the way we can offer well-tested recipes to our readers for free.
This is a great recipe—tastes most like the tortillas my Mom made when I was a child. The olive oil is better than the processed lard families used when I grew up. I recommend using King Arthur Unbleached Organic. Any olive oil has worked for me. Thank you!
Wonderful! Thank you for letting us know, Chris!
Can you post one using masa harina?
Hi Heidi, I've actually been working on that but I just haven't come up with a recipe I'm satisfied with.
Awesome! Thanks, Veronica!
hello chris
i am lebanese .
i red your recipe nd the full instructions.,,, it is perfect .
i red the comments . and i red your replies . i liked them all. .
this kind of bread .is about our traditional and essential of our main meals diversities . is called ( tollmiyeh ) in arabic
any breakfast lunch dinner does not work without it .
i highly appreciate what you have done as a professionalist and as an expert . i am happy for those who like it ,,,,bcz i am 64 yers old and i still enjoy it like a child .
TANK YOU,,,,
Thank you, Adel!
I followed the recipe exactly and they came out looking perfect but they tasted like I used to much flour? I don't know how to describe it but it was very floury tasting?? Had to throw them away : (
Hi Patrick, so sorry you had trouble with this recipe. I hate wasting time and good ingredients. As you can read from these reviews, others have had delicious results. It’s really difficult to say what went wrong without having been right there in the kitchen with you.
So...I'd like to duplicate Taco Bell's tortillas that they use in their Mexican pizza. Have you ever tried frying these in oil or other grease?
Hi Lauri, I do like to using a bit of olive oil on them in the oven, like in this recipe: https://thecafesucrefarine.com/easy-thin-crust-pizza-tutorial/
Hello. These really are delicious!
Looking forward to this Christmas weekend where enchiladas are in the menu...Would I be able to freeze the dough rolled out (between parchment), or even in divided balls ahead of time? Then thaw and allow to warm to room temp prior to cooking?
Hi Katina, it's best to freeze them already cooked, between parchment. They freeze perfectly and thaw quickly.
Will this recipe work with gluten free flour?
Hi Amy, I have not tried this with gluten-free flour but other readers have reported success using it in this recipe.
So, one wierd thing you say: I would avoid using peanut oil because of flavor but use olive oil. Peanut oil is one of the most neutral oils only really to grape seed imo. And olive oil one of the most flavorful... Idk if you meant to flip those. Recipe is great either way!
Hi Jay, so happy you enjoyed these tortillas.
Regarding your question, to me, peanut oil has a very distinctive peanut-y flavor. I really don't want my tortillas to have that flavor. Olive oil, on the other hand, does have some flavor (some more than others) but it blends beautifully with the tortillas.
Feel free to use whatever oil you prefer!
i just made these tortillas, easy enough recipe but everytime i make something bread related it never works for me. does the oil make a difference? i used vegtable oil instead of olive oik. and i made them a bit bigger i needed bigger ones for dinner.
im going to try it again soon. im learning.
Hi Pam, vegetables or olive oil will work for these. Keep practicing!
I’ve been using this recipe for years now and they always come out perfect. It truly is the worlds best!
Quick question though: I want to freeze a batch for food prep as I want to make things easy for my family when I go in for an operation next week, should I cook them first and then freeze or freeze rolled but not cooked?
Thanks, Catherine! Cook them first and then freeze them. It works perfectly. Hope everything goes well with your operation!
Hey guys,
I am wondering if the dough ball is supposed to be so sticky? I converted to metric. After recalculating with Google there was less flour in the recipe so I added 10 grams. But I still found it very sticky. I used proper white baking flour.
Hi Oosting, the dough will be a little sticky at first but once it's kneaded with a dusting of flour on the worksurface, it should not be sticky. My daughter used to live in England though and when I baked there, I did find that I often needed to add extra flour.
Oh my goodness, these were so simple to make. They took no time I was able to let the dough rest while I was cooking the deer meat. My son said he wanted deer quesadillas and I didn't have any tortillas. My whole family loved them, which I take as a win in my house. Thank you so much for this recipe!!!!!
Wonderful! Thanks, Allison!
Holy Mother of Moses, these were so simple and delicious!!! I wouldn't change a thing - except maybe to make them double the size if you're planning on making a burrito- but these are a perfect size for tacos! I made breakfast burritos with them this morning and, where they were a tad small, they were simply delicious! Thank you for sharing your recipe - you've earned yourself a new follower! 🥰
Thanks so much, Lisa!
Thank you! What I'd like to know is the amount of calories tortillas have, compared to pasta. Maybe that is irrelevant to these with their wonderful taste? cc
Hi Carlyne, the nutritional info for each tortilla is listed in the recipe card. The comparison will depend on what type and how much pasta you are looking at.
Should you oil the pan?
Hi Mark, the pan should be dry.
I made the tortillas today. Followed the recipe exactly. Oh wow they were so soft and delicious. Love ❤️ that the olive oil is healthy and so I ate an extra tortilla 😆Thank you so much for the recipe
Awesome! Thanks, Bonnie!
Ty ty TY for such an easy recipe. As others have said, tried many & didn’t really enjoy them. I’ve been a chef/pastry chef for over 40 yrs but the one thing I’m NOT good at is anything bread related lol! Prepping your apple cinnamon focaccia right now 😊…
Thank you, Gina!
I’ve always hated flour tortillas...until now! I have made this tortilla recipe twice now, with flawless results both times! I was lucky enough that this was the first tortilla recipe I ever tried, and to be honest, I don’t plan on ever trying another...because why try to improve perfection? I always imagined it would be difficult to make tortillas, but it’s not. The dough is so easy to work with, they cook quickly, there’s minimal cleanup necessary afterwards compared to what I initially expected, and the flavor and texture are unbeatable. Make these, as soon as possible...you WON’T regret it!
Awesome! Thank you, Olivia!
I’ve tried several “authentic” flour tortilla recipes and wasn’t quite satisfied with any of them. I tried different flours recommended by the recipes, with with and without powder, lard, coconut oil, Crisco, butter and others. Not completely happy with the results. So I continued my search when I came upon your simple recipe using extra virgin olive oil. The tortillas were easy to make and the result delicious, soft, lovely tortillas. I will keep this recipe. Already made them twice. Thank you
Thank you, Veronica!
Came to this recipe because of Acre Homestead via YouTube. My reaction was just like hers tasting these first the first time. Great recipe and thank you for sharing with us.
Awesome! Thanks, Diane!
These tortillas are delightful. Easy to make and great to eat. The only down side is that it takes a little more than a half an hour to cook all 16 (as about 2 minutes per tortilla). I ended up letting the family start eating while I cooked the rest of them, as I didn't plan well and it was getting late. I should have made them ahead of time. We all loved them though!
Thanks, Jody!
I just made these because I am a subscriber from Acre Homestead, and she recommend this recipe. I cannot believe how truly amazing, easy and really, they are the best Tortillas, I have watched countless videos and collected recipes for tortillas. We live in Canada; we don't have the markets or condiments that is easily available in the USA. So when I made these they were and felt like I got a really great Tortillas from the deep south of American.
simply amazing and this is a keeper!
That's great, Martine! Thank you for letting us know!
I grew up making and eating flour tortillas. This recipe is on par with my grandfathers delicious tortillas we had for every breakfast! Thank you for sharing this wonderfully tasty and easy recipe. Tip: for tortillas newbies, buy a tortillas press. Makes the process much easier Than rolling. Place the dough ball between two sheets of parchment, and press down the tortillas press and wa LA! Ready to place on the heated griddle.
Thanks, Diana Jo!
The best. Remind me of my favorite Mexican Food Restaurant which closed down years ago. Definitely my go to recipe.
That's great, Doreen! Thanks for letting us know.
This is my go-to recipe for tortillas now. The trick to easy rolling is to let the dough rest for a while, covered, at room temp.
They always come out great, fresh tasting and delicious!
Awesome! Thanks, Jodi!
I want to make tortilla chips in different colours for halloween - adding macha for green, turmeric for yellow and paprika for red and gel colours for purple and orange chips. Has anyone adjusted this recipe with decent results? I guess a little more flour would be needed for the gel colours and a little kess for the ground spices?
Hi Euro, I haven't tried anything like that, but maybe others can chime in.
Has anyone used this recipe in a press?
You can but will have to press a cpl times to make sure it's thin enough
Thanks, Shana.
thank you for the recipe , I think its the oil , because mine also came out well
Thanks, Mahlatini!
Hi Huda, thanks for sharing your review. It’s difficult to determine what went wrong without having been right there in the kitchen with you. So many others have really enjoyed these tortillas as you can read from other reviews. Hope you find a recipe you like!
I've tried making flour tortillas before with no success, but these were so easy to make and tasted so good! Thank you so much, this is a keeper!
Thanks for letting us know, Nuuana!
They tasted like flour. I don’t like them. Better off using store bought tortillas. Don’t waste your time making these.
Probably the cooks error using too much flour. Try again and use less. You're the only comment to say this.
Looking forward to making these, they sound delicious. Just a quick question…has anyone made the dough in a bread machine? Not a big deal as it sounds easy enough to make, but thought I’d ask.
Hi Michelle, we've had readers report success using a bread machine with these. Enjoy!
Great, thanks so much!
Can they rest for longer than 2 hrs and be ok
I haven't let them go longer than 2 hours, I'm afraid they would start to dry out if they sat too much longer.
Hi, I love these! I made them a few times with great results. But today, when we sat down for fish tacos they were dry and were braking. Not sure why, this is the first time it does that. Any thoughts?
Thanks
Germain
Hi Germain, perhaps you didn't allow them to steam together, covered with a towel? The other reason they can dry out and break is if they are cooked too long.
Absolutely love this recipe! The tortillas taste soo good and are soo healthy. We will probably never buy tortillas at the store again. We found the recipe makes 12 larger tortillas when divided into balls weighing 2.1-2.2 oz. before cooking. Thank you!
Thanks, Kim! That's great to know.
These are pretty damn good. I miss good tortillas in NYC (live in AZ before) so I tried these out. I swapped olive oil for butter.
Thanks, Matthew!
The absolute best tortillas ever. I make them at least once a month or more. Great with scrambled eggs and any kind of veggies and cheeses.
Thanks, Vivian!
My husband said these are the best tortillas ever, and I agree. Then you let the dough rest for a bit, it makes a huge difference, thank you!
Awesome! Thanks, Charlotte!
Hello!
What size do these end up being? I want to try making these, and am hoping for an 8 inch tortilla.
Thank you!
Hi Angela, if you make them as written they are about 6-7 inches in diameter (step 4) but you could always divide the dough into slightly larger balls and make a few less.
I’ve never made tortillas before and was nervous about how they’d turn out, but they were perfect. They puffed up and tasted great, and the recipe was easy. Will definitely be making again, why buy them when home made is better?! Thank you for the recipe x
Yay! Thanks, Annie!
Amazingly beautiful. Just made and they turned out so nice it was fun making will always make homemade tortillas. Thanks 🙏 for the lovely recipe.
Thanks for your review, Fatima!
Made these yesterday and they were bloody awesome!!!! Will never buy readymade again!!! Thanks for a fab recipe!
Awesome! Thanks for letting us know, Prasanna!
Thank you for this lovely recipe. Would you be able to freeze the dough if you wish? I prefer to eat them straight from the pan. I found they break if I freeze them after cooking.
Hi Dominique, I haven't tried freezing the dough so I can't say for sure. I haven't had any issues with them breaking after freezing the cooked tortillas. I do layer them with a paper towel or piece of parchment in between then rewarm them (briefly) in a pan before serving.
These sound delicious. Im going to try. My only concern is the thin part. Are these thick enough to make burritos? Or will they rip??? Let me know. Thanks!
Hi Jackie, they are about the same thickness as regular tortillas and would work well for burritos. You might want to make them bigger though for a burrito.
My go to recipe! I haven't bought packaged tortillas in months now! Follow the recipe, it's extremely easy. If your stuck, watch the video. Again, hands down my go to recipe and I recommend it to everyone I know!
Awesome! Thank you, Mackenzie!
I just finished making these. They are fabulous!! I used what flour I had left, so I had 2 cups regular all purpose flour and I used a cup of whole wheat flour to make up the difference. I did not change the water or oil amounts. Everything mixed up well, rolled out great and cooked up amazingly. I was concerned the whole wheat flour might have changed it too much, but nope. I unfortunately am sick right now and can't taste what I cooked, but based off texture alone, these were the best tortillas I have ever made. In the past they would turn out too thick or chewy. The recipes I have followed before never told me to let the dough sit for any amount of time after dividing. I think that made the difference here. Simple recipe, thanks for writing.
Thanks for your review, Haphzibah! I know others will find that helpful.
I made it and it’s very yummy, recipe is simple and easy to follow. Thank you for sharing this recipe. My first time trying to make a tortilla though. We always buy which makes me avoid recipes that call for the use of tortilla as often as possible because ready made ones are super expensive here in Ghana . This will be my go to recipe from now.😍😍😍😍
Awesome! Thanks for letting us know, Doreen!
Hi from South Africa
This is the first time that I made tortillas and they didn't flop! Thank you for the tip about keeping them damp after cooking them. I actually put them between a damp kitchen towel. And they were perfect.
They were delicious and so easy to make. Will definitely be using again.
That's great, Zee! Thanks for letting us know!
How many butter is the best to use?
Hi Peter, this recipe calls for 1/3 c of oil.
These consistently work out great for me using olive oil and hot water. This week for the first time I made them using half all purpose flour and half whole grain whole wheat flour (Rogers) and they were equally as good.
Thanks for letting us know, Alison!
Hi Chris...Just finished making your Shortbread Lemon Blueberry Bites for the second time. Was perusing the fresh corn recipes and found the tortilla recipe. ANY idea if this recipe would work with Gluten-Free flours? You addressed letting the "gluten rest" as important to the outcome of the tortillas. I have to purchase mass produced Gluten-Free flour tortillas which are very pricey. Am willing to put the time in to make my own. Any information is appreciated! Hope your trip was awesome!
Hi Peacetou, other readers have reported success using gluten-free flour for these!
Just wondering if I can make the dough, roll them out then cook them a few days later???
Hi Jules, I think the dough would dry out too much.
what would you recommend then? I will be needing about 80 tortillas for dinner and I don't want to have to roll them out and cook them right before dinner. Should I just make them entirely the night before and just rewarm them then? J
Yes, they will reheat nicely and you will be less stressed!
Hello,
I am always looking for different recipes for the same dish. And I have to say, this is a keeper. Best tortilla recipe so far. The softness added by the oil/lard is a plus.
Thanks, Ricardo!
These are the best of any of the tortilla recipes I’ve tried so thank you!
I feel Maria’s pain about these not containing lard but where I live lard is not a thing. I’ve tried recipes with butter instead of lard but they seemed to burn a lot faster than these, with olive oil, do. These turned out so perfectly, I could not believe *I* had made them!
My great grandma had a prized recipe for zwetschgenkuchen but I didn’t always have all the ingredients necessary so I’d tweak it here and there. She was almost one hundred years old when I told her about my tweaks and she was over the moon happy that I was “bringing her recipe into the future”, as she said. Change is a constant in life.
Thank you for your thoughtful comment, Jenn! So glad you enjoyed these 🙂
Delish!!! Easy recipe and a keeper! I can’t see any reason to buy flour tortillas at the store again!
Awesome! So happy you enjoyed them, Cindi!
Love the recipe! Can the dough be frozen?
Hi Laura, I have frozen the cooked tortillas but not the dough.
My husband and daughters love this tortilla recipe! This is the 3rd time in actually making them. They are crispy and delicious. Thank you🤩
Awesome! Thank you for letting us know, Mariam!
In Montana it's impossible to find good tortillas, impossible! In summer I make our tortillas using your recipe and we LOVE them!! So easy!! In the winter when we are in residence in Arizona we can find great tortillas everywhere so I take a tortilla making break. Thanks for the best tortilla recipe!
That's awesome, Janna! Thanks for letting us know!
Hi Janna,
I live in Bigfork MT in the summer and Havasu AZ in the winter, and just have to agree about how IMPOSSIBLE it is to find fresh tortillas here in the north. That’s why Im trying this recipe tonight! 😀
Enjoy, Julia!
These turned out delicious. I rolled them so thin that I could see my fingers through the dough. It's a wonderful dough to work with. I wish I could post a picture for you. I made the dough, cut it into 16 pieces, rolled them into balls and flattened on the counter dusted with flour. I covered them with a towel and left to do my shopping. Upon returning I flattened the balls, dusted with more flour and rolled them very thinly. They were close to 10-inches across. I tossed them onto a dry heated cast iron skillet and they bubbled beautifully. While one was in the skillet, I was prepping the next dough ball. This recipe is a keeper. Thanks so much.
Thanks for letting us know, Deb! So glad you enjoyed these 🙂
When covering with a towel is it suppossed to be wet
,damp,warm, cold, or just dry?
Hi Jeremy, I use a dry towel. The steam creates a little dampness.
Thank you, I have used this recipe so many times, I know it by heart, but I still double-check the quantities when I have not made them in a while. Today I used bread flour and they turned out wonderful. My two boys and one man loved them.
Thanks so much, Ila!
This is a great simple recipe for tortillas. Of course you can opt out olive oil for different fats if you’d like. I’ve substituted the recipe with bacon fat, lard, margarine, and butter. Depending on the fat type I use, I’ll sometimes add an extra teaspoon of salt for flavor. I love this recipe, I haven’t bought flour tortillas in months
I don’t understand why people get so offended when there are multiple ways to make tortillas. Let’s not be so closed minded.
Thanks so much, Selena!
Can you substitute a different flour for all purpose flour? Will it change the results? I made these the other day as written and was so impressed about how well they came out. Im interested in trying it with white whole wheat flour.
Hi Andrea, I haven't tested this recipe with white ww flour but other readers have reported good success using other types of flour.
So much better than store bought. Super easy. I did let them rest for 2 hours on the counter in the little balls. Rolled out easily. Might try with a tortilla press just for more consistent thickness. Even had some re warmed today and they were still soft and delicious. Even my toddlers loved them and loved playing with them the dough balls too
Thanks for letting us know, Leigh! Glad you enjoyed them 🙂
Terrific recipe. These are really fun to make actually! They taste fantastic! Warm, tender, soft, fresh-made flour tortillas - just can’t be beat! Thanks for the inspiration!
Yay! Thanks, Cher!
Maria, I'm sure that your posts are not meant to come off as condescending or unkind, but they, indeed, are. Lots of different people have lots of different ways of making a specific recipe. Which is why there are so many different cook books out there! And good thing too! I personally can't eat lard, but can consume olive oil. I would just say, Please try to be gentle with folks. We don't always know everyone else's limitations. God Bless You Girl!! 🙂
Thank you, Misty! ❤️
Ha what a ridiculous comment, nothing she wrote is insulting but your post sure is passive aggressive.
Good recipe btw. Keep it up.
What do you mean by a "zippered bag" to hold the tortillas in. I've seen bags without a zipper but none with a zipper....? These sound great 🙂
Hi RP, I mean a ziplock or plastic bag that you can seal. Enjoy!
First off let me say I am Mexican and grew up eating home
Made tortillas. These are great!! I made them last night and my family loved them even my picky husband. My mom uses shortening in hers but I thought I’d try it with the olive and was so happy I did! Delicious & easy recipe!! Thank you 😊
Thanks so much, Anita! I'm so glad you enjoyed these 🙂
These are NOT the best tortillas ever!!! First of all, you have a lot of wrong ingredients. Leave it to us Mexicans to give the correct recipe for tortillas. This is truly funny reading this!! Who puts olive oil in tortillas?? Lol!
Thanks for your kind, thoughtful comment on, Maria. These might not be the same as your mama’s tortillas but they are super delicious - as well over 600 5* reviews can attest to. Have a great day.
500+ 5 star reviews... it's true you do have that. However. Must be a bunch of white people and others with Mexican lady names that have never been to Mexico!
These are the worst ever! Holy cap! Lol! You don't know what a tortilla is whitey
Haha! You might want to try them again. I'm thinking that you might have messed up somewhere along the way. That can happen to anyone.
Thanks so much for sharing your opinion, Maria. So interesting… if you read through these reviews there are a fair number written by Mexican readers who write that these tortillas taste “just like their mama’s”. Plus they’re easy and super delicious!
Kind regards, Chris 💕
Chris, Just made your tortilla recipe. I have tried several recipes in the past and your recipe is outstanding. Thank you very much.
Thanks so much, Michele!
Super simple and fast! I love that they’re made with things I always have stocked in my pantry. Perfect for when I haven’t made it to the grocery store in awhile. 😉 They turned out great and my family ate the batch in one sitting.
Awesome! Thanks for letting us know, Sara!
Normally always use corn for tortillas but decided to try these since the ones at the store always taste of chemical.
Wow - while I will always prefer corn tortillas (traditional) - these are amazing too. I made this for a cook out since a friend talked about having a variety of food from our friend group. A lot prefer the “white” tortillas because they’re more… common I think? Anyhow.
Tortilla press is almost non-negotiable to me. It’s literally $12 for an aluminum one or 20ish for a cast iron. Just buy one. If you never make tortillas or rarely, then don’t. Latino and especially Hispanic households make them probably nearing on the daily. You will find one in any and every household.
One thing I want to reiterate from the author and this is extremely important:
STACK YOUR TORTILLAS IN A CLOSED SPACE AND ON ONE ANOTHER. You will get breaking, stiff tortillas otherwise, especially if you decide to go more traditional and use corn. Separate with parchment or something. The author mentioned this, but from someone that frequents the making, make sure you do this step or your tortillas won’t be nearly as good as described and will be junk after meal time.
Thank you for your review, Pete! So glad you enjoyed them!
Hi, I don't understand what happened...I followed the directions very precisely, no substitutions or anything like that, and they didn't come out as anything remotely resembling tortillas. They were very thick and flaky even though I made them extremely thin. They didn't fold and weren't soft but rather were hard and simply broke when bent. Do you have any idea what might have gone wrong? It was such a waste of ingredients 🙁
Hi RSN, I'm so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you. However, if your tortillas were hard and didn't fold one problem would be that you cooked them too long. Another issue could be that they weren't allowed to steam as they were stacked, which also softens them. As I said, it's hard to say for sure without having been cooking with you. You might want to try this recipe again, if you read the over 500 5* reviews, these tortillas are really delicious.
I wonder if I can use tortillas from this recipe to make pinwheels. I see where you say the cold tortillas can be hard and if warmed up, will soften up but for pinwheel I would need cold tortillas. Any tips?
Hi Kristy, I think they should work for pinwheels, but I haven't tried it so I can't offer any tips. If you give it a try, let us know!
Because you do NOT USE OILS WHEN MAKING TORTILLAS!!!! Take it from me, a Mexican, we use Lard! And you use your hands to mix the dough, not mixers. And to hear them, you use a iron flat plate called a “Comal”.
This is all truly funny reading these posts. This is NOT the way tortillas are made!! THIS RECIPE IS NOT CORRECT
Gotta keep em stacked in something that will make them steam on themselves. You can put them in a plastic bag with a moist papertowel between each (not WET, just barely moist). OR, get a tortilla warming box, they're like $8 on amazon.
Thanks, Dana!
I made the tortillas last night. They were terrific, so simple and tasty. Will def. make them again. I also made the Mexican salad, pineapple salsa and tomato salsa—all so colourful and delicious. I mixed the dough for the artisan rolls the night before, shaped them and rested them as the recipe said when the oven was heating, and then baked them. They were delicious. Thank you for sharing such wonderful recipes. I am inspired to try out lots more from your site.
Awesome! Thanks so much for letting us know, Margaret! So glad you are enjoying the recipes 🙂
I made these for the second time today. The first time I made them, I used a rolling pin. I have a tortilla press that I use for corn tortillas, and wanted to see how it would work with flour tortillas. I had better luck rolling the tortillas out with a rolling pin. I was able to get them
larger and thinner.
Thanks, Donna!
This is my second time making these and they are perfect! I ran out of all-purpose flour and used 2/3 cup of spelt flour as a substitute; again, soft and delish!
Thanks for letting us know, Shahara!
I used these for tortillas but as always I had problems getting the thickness down... froze for a few days then I used these for a type of Japanese dumpling with fish, lettuce, and carrot and the texture was absolutely perfect, they are steamed and I was worried about over-rising but not only did they stay down they stayed together, and the baking powder helped them be stretchy enough to pull around the filling without tearing. Great multi-use dough!!
Thanks, Marcus!
Never thought I would tackle these but they were so easy and soooooo much better than what you buy in the store. Definitely worth the effort. Thanks!
Yay for trying something new! Thanks for sharing your results, Joan!
Wow, I love these flour tortillas! Thank you so much for sharing this recipe. They are so delicious just on their own. Mine came out perfectly but just not the shape lol.
Awesome! Thanks for letting us know, Tiffany! The shape just takes some practice 🙂
I know most cooks/chefs cringe when they hear "self-rising flour" but I myself have NEVER had any luck at all with the AP/salt/baking soda. So gonna ask ... will self-rising work with this recipe? Or do I just need to give it a try and find out? Just thought I would ask first
Looking forward to your reply and trying them out.... THANKS!
Hi Jennay, this recipe was developed with all-purpose flour. I'm not certain what the results would be with self-rising. The proportions would be different so I suspect you would get different results.
I’m excited to try this recipe to make tortillas but I’m also interested in making them for pizza crusts. Do you cook the pizza crusts on the stovetop first and then put the toppings on and cook them in the oven or do you put the pizza toppings on raw dough and cook it in the oven? Thank you!
Hi Hilary, the pizzas are great!
Here are two posts you can check out for how it works: https://thecafesucrefarine.com/easy-thin-crust-pizza-tutorial/
https://thecafesucrefarine.com/easy-artisan-pizza/
Hope you enjoy them!
Thank you for this recipe. This is the only flour tortilla recipe I’ve tried that works every time. I got bubbles in the dough as it cooked and everything!
That's awesome, Christine! Thanks for sharing your review 🙂
I have very good eyesight yet the font size you use for your recipes is way too small so unable to read it all when reading from a tablet in the kitchen. This has kept me from using your website.
Hi Susan, I will keep that in mind when we do a re-design of the site. Thanks for sharing your thoughts.
Store bought won’t cut it when this recipe is so easy and delicious. It took me a few tries to be able to roll the dough out into circles and to get the cook temperature right. Don’t give up if you’re having trouble! These are so worth it. Thanks for the recipe!
Thanks so much, Abigail, for sharing your results! I appreciate you taking the time to leave a comment and I'm so happy you persisted! Bravo!
Hi there! Would you recommend freezing leftover dough or cooking them first and then freezing them? Which would be better? It freezing dough is ok, would you just thaw them out and then cook them on the pan as your instructions say?
Hi Angelica, I would cook them all and then freeze them. They thaw quickly on the counter and you can rewarm them in a pan.
Hi Chris, Has anyone tried to make these with a Gluten-Free flour blend? I have Celiac but am so tired of having the corn tortillas all the time. Also I am afraid of all the GMO corn.
I will try it if you think it might work. Just asking first if it's a possibility, because the G-F flour is so expensive, it costs a fortune to make anything.
So easy to make and super tasty! They froze really well and possibly tasted even better when I defrosted and heated them back up again in the pan. Will definitely be making again!
Awesome! Thanks for letting us know, Hannah!
I made these today for Cinco de Mayo fajitas. Not all of them rolled out round - one in particular looks like the state of Florida , but it still tastes good, and that’s what counts 😁.
Thanks for another great recipe!
Ha! Just keep practicing, Donna 🙂 Glad you enjoyed them.
Has anyone tried making these with whole wheat flour? If so, what were the results, or did you have to adjust the ingredients in anyway?
Hi Gloria, I know there are a lot of comments on this post, but other readers have made them with whole wheat flour and reported success. You may need a little more water.
How long does it keep in freezer? Thank you. Have not tried them yet, but will soon.
Hi Prioska, I think they would be good in the freezer for a few months. Enjoy!
I made this recipe it’s perfect! They didn’t turn out in perfect round but I love it! I use extra virgin olive oil I think that’s why it looks like yellow-ish. Thanks for sharing this awesome recipe
Thanks, Fitri! Keep practicing the shape and you'll have them perfectly round in no time 🙂
Easy to follow recipe and remarkable results. I use these for breakfast wraps this morning. No more chewy and rubbery bought wraps for me! Thank you for sharing and for the very helpful notes and advice.
Awesome! Thanks for sharing your results, Janz!
OUTSTANDING!! You/I will never eat a commercial tortilla again! Very easy recipe with killer results! Used rest of dough next day with great results!
Thanks
Paul
Yay! Thanks so much for letting us know, Paul!
Hi. I followed all the steps rested the dough for about and 1hr and even read your tips before digging in to your recipe. However my tortillas were quite tough.. why do you think that is? - I could've rolled the dough too thin, maybe I took the word translucent to another level.. Could this be why I got this result? No wowing for me..lol
Hi Jill, I don't think you rolled the dough too thin but you probably cooked them either too long or at too high of a heat. They don't take long at all to cook and should be stacked and covered after cooking so that they steam each other. So sorry you had trouble with this recipe.
Hi! I am wanting to make tostados with these flour tortillas. Do I need to “cook” them in the pan before frying to get a tostado shell? Or do I just go straight from rolling them out to the skillet with oil to get a crispy shell? Thank you! I have tried a number of your scone recipes and we have loved them all.
Hi Deb, I haven't tried this so I can't say for sure, but I think you would need to cook them in the pan and then fry them. Let us know if you try it!
These turned out great! I decided to make them a bit bigger, as we are used to large tortillas. I divided them into 12 instead of 16, and they fit my frying pan perfectly. I will definitely be making these again!
Thanks for sharing your results, Corrine! So happy you enjoyed them!
Wanted to love but they were so thick and tough. It is much better with melted butter and a nonstick pan.
So sorry you had trouble with these tortillas, Courtney. If made correctly, as you can read from the many, many (well over 1,000) other comments, these tortillas are nice and thin and very tender.
Ours turned out a little crispy even though they didn't appear overdone. Any ideas? They are delicious and we love them. Thank you!
Hi Heidi, just cook them a little less next time. They really don't take long at all. And make sure that you're stacking them up as you make them and keeping the stack covered with a towel. The steam helps soften them.
I was unable to get the tortilla from the tortilla press to the pan without “ruffles” on the tortilla. What is your secret? Is a non stick pan better than a cast iron one?
Hi Jo Ann, I do not use a tortilla press. Try rolling them with a rolling pin.
I love the recipe thank you very very much they came put perfect
Great! Thanks for the review, Princa!
Such a simple recipe but yet such delicious tortillas. Made them today and they turned out AMAZING my husband praised them and he loved the size. A recipe for life
Yay! Thank you for letting us know, Aneesa!
So great and so much more cost effective then buying ready made from the shop. Would love to hear tips about getting my circle shapes right for next batch!
Hi Bandi, so happy you enjoyed them! Regarding rolling circular tortillas, always roll from the center out to the edges, turning the tortilla as you go. When you get them to the size you want you can shape them a little more by pushing them into shape with your fingers.
Hi,
I’m curious if you’ve tried freezing them? I would like to spend a day making multiple batches then pop them in the freezer for later use.
Thanks!
Yes, they freeze perfectly, Alexandra. I like to separate them with parchment when I freeze them.
OMG these were so good!!!! Thank you for the recipe.
Yay! Thanks for letting us know, Ellie!
Great recipe!! My partner was so impressed. I let the dough sit 35min before rolling and it was easy to roll them out thin. Still working on my circle shapes, lol. Thank you!
Awesome! Thanks for letting us know, Stephanie!
I made these tonight, and I think with a bit more practice I'd get a really decent tortilla. There's a bit of a learning curve I think. First, not a single one of my tortillas came out in a circle shape (that's a me problem lol!). Even when I got close, they immediately went wonky when I picked them up to cook them, which tells me I didn't use enough flour on my hands and surfaces/rolling pin.
Second, I was so worried about overcooking them and making them stiff, I didn't get enough heat to bubble or toast them at all. They bubbled only a tiny bit, and went a little stiff, but didn't brown. I wonder if my baking powder is dead?
On the bright side, my poor ugly tortillas were indeed soft, pliant, and floury. I won't serve them to guests without dialing in on my technique, but for now I've got a whole stack of squishy fresh tortillas all to myself 😉
To anyone who's reading and wondering if a 6 inch tortilla is too small for a taco... These are the correct side for what you'd think of as a street taco, most likely. 3 of these stuffed with a protein and a little veg would be an adequate adult serving. They're too small to fold the ends over, or wrap completely, so adjust the sizing a little if you're aiming for fajitas, breakfast tacos, sandwich wraps, etc.
Hi Jo, so happy you enjoyed the results. I'm sure that you will get better at rolling them into circles. If you flatten each ball and roll from the center out, turning the flattened disc as you go it will help to make more round tortillas. I also find that I can use my hands when I'm finished rolling to shape the tortillas to be more round.
Regarding the size, just to clarify a bit: the Mission brand Street Tacos that you can purchase at most larger grocery stores are 4.5-inches so these 6-inch tortillas are not small tortillas like that but more like the regular "fajita" size that you can purchase in many brands. They are not large enough for a burrito although I use them frequently for tacos and small sandwich wraps.
I was sorely disappointed when I was expecting to make tortillas big enough for tacos. The recipe is fine but I got extremely upset and frustrated from wasting ingredients when I saw how tiny these tortillas were. They'd be good for big dolls. 16 equal portions made me have to do it all over again for decent sized ones and then dinner was so late I didn't even want to cook. I wish I could write a better review but our taco night became miserable.
Hi Nikki, so sorry this recipe was frustrating to you, however, I'm quite puzzled. A 6-inch tortilla is a perfect size for most tacos. I can't imagine trying to hold a taco that's larger than 6 inches. Perhaps you didn't roll them to this size and that's why they turned out small.
I make these frequently for tacos. In fact, I made them last week for 6 people around my table. I served steak and slow-roasted pork along with lots of fun toppings to make the tacos. Everyone had their fill and there were still leftover tortillas.
I made these for the first time and I think they are wonderful. I am allergic to corn which is also in all ready-made flour tortillas and mixes. I make sourdough bread and I had bookmarked your sourdough recipes. Tonight I gave it a try and I will make these forever. My starter is whole wheat, so I made your whole wheat version that is partly with white four.
Thanks for sharing your results, Lisa!
Has anyone tried using corn flour for all or part of the flour?
Lordy, this is my 3rd try making Tortillas using a different recipe each time. I've now found my winner. I made these as written the first time. 2nd time I used lard. I don't know which I love more, both are good, the lard ones are lighter in color. My last Tortilla I buttered as soon as I got it out of pan, sprinkled cinnamon and sugar. Wow was that a mistake. Soooo freaking good. Thank you so much for your great recipe, exceptional instructions and great story.
Awesome! Thanks so much for your review, Rose!
I tried these and though the taste was great, when putting the dough in the pan, they would simply shrink and thicken, and not like these flat ones you have made. I put oil in the pan when frying them. Was that a mistake, should I just have cooked them on a dry pan?
Hi Jesper, yes, you just cook these in a dry pan. Give them another try sometime!
The best tortillas I've ever tasted! And I've had some great ones made by Mexican chefs 🙂
Thank you!
Awesome! Thanks for letting us know, Steph!
This was great. I always scroll to see how many reviews a recipe has and if there are any comments. Needless to say, I was sold. I made this (with the help of my two year old mixing the dough) and it was a hit! I’ll never buy from the store again. Can’t wait to share with my family.
I also appreciated your information prior to the recipe. While the dough was resting I took time to go through it and found it helpful. Thanks again!
I'm so glad you enjoyed these, Emily!
Please, please help me. There are so many five star reviews that this has to be something I am doing wrong and I would love some help or suggestions as to how to improve.
I am trying to make larger 8-10” tortillas for burritos. My initial cutting of the dough into 16 pieces got our tortillas to about a 4” wrap. So I put two of the dough balls together and got it to about 6” diameter. I added a third dough ball and it got to 7” diameter (and then I rolled them with a pin to get them to 8”), but then I only got five wraps per recipe. That is fine. However they are so doggone thick!
The wraps in the photo for the recipe are gorgeous! Thin, they look quite large in diameter. I am clearly doing something wrong.
I did use white whole wheat flour. I let them sit for 15 minutes as stated. I purchased a tortilla press, but I could not get them any thinner despite taking a rolling pin to them after the press.
I want to love these, but I need some guidance on how to make these as thin and beautiful as pictured and loved as stated by so many happy reviewers. This is my first time making tortillas and they are breaking as I try to roll them up. I welcome any help and suggestions-it is clearly something I am doing wrong. Thanks in advance!
Hi Stephanie,
It sounds like you may have used a little too much flour, Stephanie (or not quite enough water). Whole wheat flour will absorb more moisture so you may need to add a bit more water. Start with an extra teaspoon at a time until you get a nice pliable dough.
You may also want to start with half WW flour and half all-purpose until you really get the hang of this. That will make the dough easier to work with.
You shouldn't need a tortilla press as, if the dough is the correct consistency, the balls roll out really nicely to 6-inch, nice thin tortillas.
One other thing, with whole wheat flour, the dough may need a little extra resting time. Try giving it a little longer and flatten the dough balls with your hand to give them a head start while they rest.
Hope that helps!
Really loved these! Easy to make and delicious. I won’t buy them from the store anymore.
One question: I stored the uneaten ones in a biodegradable zip bag(only mention that because it isn’t plastic and may be the reason) inside the refrigerator and they got hard over night. Any ideas on why or how to avoid?
Thanks!
So glad you enjoyed these, Daniela! I would freeze the extras instead of refrigerating them. Because they are fresh, they will get hard if left out. You can thaw them quickly in the microwave or on the counter and warm them in a pan.
So easy to make!! My son absolutely loved these tortillas. I will never buy from the store again. Thanks for the simple, delicious recipe!
Awesome! Thanks for letting us know, Shyrene!
I've been making these for some time. Best recipe. I cant justify buying tortillas. Sadly in Canada they have a kniwn cancer causing ingredient in alot of the store bought brands. The simpler the ingredients the better. So... I decided to stop eating wraps from the store. To be honest...... they weren't fresh to me. But these!!
My husband eats these! I love cooking them on a skillet.
Might I recommend trying them as a quesadilla with herbed havarti in the center. Absolutely fantastic! We will never go back to the old kind. I fry mine in a very tiny amount of butter on a readied skillet. 👀❤️
Thankyouuuuuuuuu.
Thanks for your review, Ang! So glad you are enjoying these 🙂
I made these for enchiladas. They were excellent. Very easy to make and delicious.
Awesome! Thanks, Kristina!
These turned out absolutely wonderful. I made them with whole wheat flour. Definitely one to write down in my recipe book. I will never be able to buy tortillas again.
Yay! Thanks for letting us know, Stephanie!
I haven’t made these yet, but look forward to trying them. Another use for flour tortillas, beyond burritos, tacos, pizzas and sandwich wraps, is a treat my mom makes. Fry the cooked tortilla in some oil until they puff up and are golden, then sprinkle them with powdered sugar and drizzle them with honey. So decadent and delicious!
That sounds delicious, Carmen!
I can’t believe how good these turned out! The only bad part is my family will expect no less on burrito nights now. They really are fun to make though and not difficult at all. Thank you so much for the excellent recipe!
Awesome! Thanks for letting us know, Michelle!
I tried this recipe today, and I absolutely love it... no more store bought from now on. Thank you so much for this recipe!
Awesome! Thanks for letting us know, Jinky!
I was a bit nervous about trying these out but they were a success apart from the slightly odd shape but that will be just practise, they taste great too!
Thanks, Adrienne!
Thank you for sharing this recipe. Worked perfectly for me this time. I am learning to use common sense as I gain more experience cooking. Our flour, climate, humidity, temperature of water may be different. So if the dough feels stiff and dry, add a bit more water. If it’s too sticky, add a little more flour
Thanks, Doris!
I never knew I could make homemade flour tortillas that taste as good as a commercial tortilla, but lo & behold, I found it! The recipe is simple and does not need any special tools to make the tortillas and to store them. Thank you!
That's wonderful, S! Thanks for letting us know!
I just made this recipe and it came out perfect! I love the fact that you included instructions in case somebody is using their stand mixer as I recently bought one and I am still figuring it out! Super helpful! Thank you!
Awesome! Thanks for letting us know, Ingrid!
Unfortunately this recipe didn’t pan out as planned. The proportions of dry to wet ingredients are not right. In the end i made dough which was prone to cracking even after letting the gluten rest. Ive made these in the past using a third of the flour being called for with much better results. I dont think i would ever recommend this recipe for anyone trying to make a tortilla.
Hi Jason, not sure what went wrong without having been right there in the kitchen with you. Many other readers (well over 2,000 who have left reviews) have made these tortillas with great success with the proportions given.
Unfortunately it didn’t work out for me. Everything seemed to be working out fine until it was time to cook. There were grease pockets of olive oil in the tortillas after I cooked them. I had to throw it away. I thought I measured everything correctly but maybe olive oil isn’t the best oil for it. I will try out one more recipe from the blog because it might have been bad luck on my part but annoying to have wasted a morning on it
I'm sorry you had trouble with these, Lina. It's hard to say what went wrong without being in the kitchen with you. Give them another try, you can see that lots of people have had success with these.
Thank you for sharing this wonderful recipe. My tortillas turned out perfectly - so wonderfully flavorful and tender. There is no going back to the rubbery purchased ones. I used 1/3 of whole wheat flour.
Awesome! Thanks for letting us know, Capucine!
I haven't made these yet but just wanted to say that you reply to the nut jobs on here so graciously when really we all know what you really should say to them. Hope you have a wonderful day and never let the miserable people put you down. I hope these work when I make them, but if not..oh well, I'll blame my wooden spoon instead.
Thank you, Cat 🙂
GREAT RECIPE WHICH I HAVE BEEN USING FOR YEARS. I THINK FOR ANYONE NEW TO THIS RECIPE AND WHO WEIGHS THE DOUGH WHEN IT'S DIVED INTO PORTIONS SHOULD KNOW THAT EACH PIECE SHOULD WEIGH APPROX. 40-42 GRAMS.
Thanks, Michael!
I absolutely despise that you take half a page to yammer on and on about tortillas as if you invented the food when all we want is the recipe. What is up with you food bloggers thinking we care about a story… about a torilla?
Hi Renee, thanks so much for your kind and gracious comment. I’m sorry you are offended by this post. But no worries! We have installed a “Jump to the Recipe “ button at the top of every post just for folks like you!
Hope the rest of your day goes better!
Kind regards,
Chris
That was glorious. Question, may I use lard or shortening to make these and if so should it be room temp or melted? Thanks, and keep up with the stories, I LOVE them
Thanks, Rose! I see that you figured out the lard 🙂
I'm so sorry that this pained soul felt the need to leave such a rude comment. Thank you for sharing your recipe and a little sliver of your happiness.
Thanks, Tracy 🙂
Hi for your information there is a juno to recipe link...just saying
Thanks, Vicki.
Renee,
We all get frustrated sometime by information overload. Seems like all we do is read and scroll. But these people are not book publishers and you got to be respectful. While this page is on internet, it's their space that you stumble upon, they're not pushing it on you. No need to offend people!
Thanks, Maria!
Ouch! You can skip the story and go right to the recipe. The blogs are all part of the business. I think some people like to read the story unlike yourself. Sometimes I do, sometimes I don’t. Chris was very gracious to your mean-spirited remark. Like he said, it clearly has a section where you can jump straight to the recipe.
Thanks, Cs!
Just made these. Followed the instructions. Measured everything. Used name brand organic flour. The result: Terrible. Dry. Can't roll them without breaking. Making 16 resulted in too small size. Wasted time and ingredients.
Hmmm... first of all, I'm sorry this recipe didn't work out for you. I hate wasting good ingredients. It's difficult to say what went wrong without having been right there in the kitchen with you. But with over 2,000 super positive reviews, I think that something must have gone wrong.
Haven't made these so I can't give stars yet but I'm curious to know the weight of the flour called for, because just measuring "3 cups" can vary a LOT between cooks. The King Arthur Flour weight chart says their All Purpose Flour weighs 120 grams/cup. So that means 360 grams total - does that tally with the amount of flour you use for your 3 cups Chris? Thanks, look forward to trying the recipe!
Hi Florida, if you look under the list of ingredients you can change the measurement from US Customary to metric. Enjoy the tortillas!
Easy recipe.
Easy to make.
Easy to cook.
Held up wonderful!
Tastes amazing!
Yay! Thanks for letting us know, Casey!
10/10 would recommend
It was so easy to make and I'm just a beginner in cooking.
I only used one cup of flour since I'm making this for myself and couldn't store it for long. I just divided all ingredients by 3.
I also have to practice making it to a more round shape.
Awesome! Thanks for letting us know!
Hi! I want to try my hand at making these. I was hoping to make the dough and bring the dough to my sisters house the following day so we can all make them together… is it possible to freeze the dough for 24 hours? And if so, what part of the process should I do that?
Hi Taryn, I have frozen the tortillas themselves but not the dough. I think if it's less than 24 hours, it might be better to just refrigerate the dough.
I agree with other commenters - these really are GREAT tortillas and SO SO easy to make! This will definitely be my go-to recipe for tortillas.
Just an FYI based on a few other comments/questions I saw above. I did 1 cup whole wheat and 2 cups all-purpose flour and they were still soft and delicious. Next time I will try a 50/50 mix.
I also ran out of time and was only able to make 1/2 of my tortillas at first. I threw the extra flattened dough pieces in a covered container and put them in the fridge and made them about 36 hours later. I did let them come to room temperature before rolling and they were just as good as the first batch!
Thanks, Chris, for sharing this great recipe!
Thanks for sharing your results, Kelly! I know others will find that helpful.
Hello. I just tried this for the first time today. They came out like flat bread. Not sure what I did wrong. My baking powder did say 'double acting'. Was that the problem do you think? 🙁
Hi Marlene, I think if they came out like flatbread, you probably didn't roll them thin enough. The double-acting baking powder should not be a problem.
These tasted great, but mine have a flour residue after pan frying them. Is it supposed to be a pretty wet dough to roll out? Did I maybe add too much flour in the rolling process? I will try these again, but hope I figure out what I didn't do perfectly so I can fix it
Hi Amanda, the dough shouldn't be super wet. If it is, it would be better to stir or knead a little into the dough and then use less flour when rolling out the tortillas.
Never made a tortilla in my life until today. These are really easy and really delicious! They looked just like the shop ones, but they tasted much nicer and more natural and less salty than some of the shop ones we have here in Australia. Supermarket tortilla wraps here are full of all sorts of artificial junk to keep them soft for longer.
Can you save the dough in the fridge, covered, for a day or to for future use? This recipe is a keeper, thank you for posting it!
I'm so glad you enjoyed them, Mel! I think it's best to make them all at once and freeze the extras. They freeze and thaw perfectly.
These are wonderful! Same story here as many before - out of tortillas, searched the Internet to see if I could find a quick, easy recipe, and this one came up with great reviews, so I went for it. I am so glad I did!! Note to first-time makers such as myself, if you use too much flour to help them not stick, they will have a slight flour residue. Still delicious, but a mistake I made that I hope to spare someone else. Lol Also, that could be because I rolled them out SUPER thin and was still able to get 16 (since I had divided the dough into 16 sections per the directions,) that were a good 10-12 inches round. Thank you for this recipe!!!!! 🙂
Awesome! Thanks for your review, E!
Delicious and so easy!
Thanks, Anna!
I don't normally leave reviews, but this one was worth it! This recipe is so simplistic and so very delicious. This was my first attempt at a tortilla recipe and I need not look any further. Thank you so much for sharing!!!
Yay! Thanks so much, SugNessy!
Hello! Can I use lard in place of the olive oil? Thanks?
Yes, you can do that, Christine.
I’m not much of a bread baker, but I really wanted some tortillas while in quarantine so I gave this recipe a shot. They turned out wonderful, especially for my first time ever making tortillas!! So easy and so yummy.
Awesome! Thanks so much for letting us know, Laura!
I happen to have a tortilla press, will I get the same results if I use my press?
That should work, Nancy.
Did you try this with your press? I was planning on using mine for it tonight and was wondering how it worked out for you.
Mine didn't turn out as well with my press. The dough was very elastic and the press didn't get them thin enough, so they were about twice as thick by the time they went into the pan after relaxing.
Hi Kat, that's why, in the Café Tips, I say that I don't recommend using a tortilla press. They come out much better when you roll them out.
I enjoy reading your different recipes. I will try doing them!
Let us know how they turn out, Minda-Cristina!
I was wondering if you have a gluten-free version of these? I have a few family members who are not able to have gluten and they can't eat these. The gluten-free are very expensive in the store. Looking for alternitives.
Many readers have made these with gluten-free flour and said they had success, Feryne.
I made these last night using all purpose flour and measured the ingredients as listed in the recipe, I used the kitchen aid. The dough was very wet so I added another 1/2-3/4 cup of flour. The tortillas turned out fine and I will make them again, but I was just curious if you had observed this before. The dough texture was nothing like bread dough and turned out nothing like the video.
Hi Deb, not sure exactly why your dough was wet, it's hard to say without having been right there with you. The flour can make a difference as well as the moisture (or lack of) in the air but it should be an easy to work with dough, as in the video.
Thank you for sharing your recipe!
I was out of tortillas, so I did a quick search of a good recipe and luckily stumbled on this one. It was quick, easy and delicious. I am saving this one as my go to tortilla recipe AND saying GOODBYE to purchasing them at the store.
Again, many thanks from our home in North Idaho!
Yay! Thanks for letting us know, TL!
Great recipe! Thank you. If I make extra to freeze for future uses, can I freeze the finished dough so I can make the crackers, pizza, etc. in the future or do I need to cook them through first?
It's best to cook them before you freeze them, Diane. Glad you enjoyed the recipe!
I use lard for tortillas ...do I need to melt it for this recipe or can in cut it in?
Hi Dominica, to follow the recipe, I would melt it but I’m sure it would be delicious if you cut it in.
Thanks for the quick response!
Ive tried a few recipes few recipes for homemade flour tortillas, these are hands down the best!
Awesome! Thanks for letting us know, Nannette!
I would like to use whole wheat flour (lower GI). Any considerations to take into account?
Hi BV, I would start with 50% WW flour to keep them soft.
What did I do wrong when it springs back and difficult to roll it out? It shrinks quickly.
Hey Julian. If that happens it means that the gluten needs more time to relax. You could have kneeded a little too much or not given enough time during the rest period for your particular dough. If you use bread flour instead of all-purpose then the same thing might happen since it has more gluten in it.
Try resting the portioned dough (step 3) and then roll them out into rounds not quite as big as you want yet. Only use enough flour on your surface to prevent sticking. Then as your pan is heating, start rolling them larger in the same order as when you first rolled them. You can start cooking and re-roll the next ones thinner as you go. That method never fails me and I don't need to wait so long with the initial rest period. This morning I didn't rest or pre-portion the dough but did do the rolling part twice and had no trouble with it.
I use a similar recipe to this and I'm sure that both versions are delicious. I prefer to add a touch more salt, baking powder, and oil in proportion to the flour and water. More tender and flavorful in my opinion.
Thanks, Effie!
Hi Julian, let the dough rest for at least 15 minutes and then try again.
These are soo good! I wanted to make breakfast burritos but I had no tortillas and the store is a long drive from us so I searched for a recipe and tried yours. They came out just as you described. So much better than store bought. Delicious!! Thank you!
Yay! Thanks for letting us know, MaryMichelle!
I want a 10" tortilla, how can I adjust the recipe?
I would try dividing the dough into about 6-8 pieces, Julian.
Do I need to add anything to the pan before I put the dough into it as far as cooking spray or anything
No, you cook them in a dry pan, Jamie.
I've tried to make flour tortillas 5-6 times before. They always turn out okay, but would always shrink right back when I tried to roll them out thin and so turned out too thick after I cooked them. I think the higher fat content and wait time on this recipe is what did the trick! I let them rest almost 2 hours and they rolled out so easily! The instructions also helped me not over-cook the tortillas, they stayed nice and soft.
thanks for the great recipe, this is now my go-to!
Awesome! Thank you for letting us know, Ruthie!
Right amount of saltiness. Husband grew up eating flour tortilla and loved this.
Thanks, Reeane!
I replaced the oil with Bacon Grease. OmG!!!!! Sooooo good!!
Yum! Thanks, Mike!
Hi!
This recipe sounds Great!!!
I would like to use it to make x-tra large 12" burritos! How many portions would you suggest in dividing the dough?
many thanks! Paula 😀
Hi Paula, I would try 8 portions. Enjoy!
Thank you for your reply!! I was also wondering if these can be frozen after making them?
Hi! I see now you mention in the post that they can be frozen ..... will report back after I make them! 😀
Great! 🙂
What could you add to the dough for flavour, I used to buy roasted red pepper tortillas they were so nice. Will definitely give these a go though.
Hi Cheryl, you could use any type of herb, sundried tomatoes, parmesan cheese, seeds, etc.
This is a brilliant recipe 10 stars ⭐️ Thank you .
You're welcome! 🥰
Can I make the dough in advance? Or should I make them completely and store in fridge?
Hi Danni, I think it's much better to make them and then store them. The dough can dry out or get sticky if it's refrigerated for too long.
So amazingly good, I never write reviews but this easy recipe deserved it! I used 2 cup bread flour and 2 cups all-purpose flour also substituted 1/2 of the EVOO with avocado oil. Thanks so much for the great recipe and clear instructions!
***Sorry typo 🙄 I meant 1 cup bread flour and 2 cups all-purpose***
Thanks for sharing your results, Cassie!
I have been on the hunt for the perfect flour tortilla receipe/technique, only to meet disappointment after disappointment. UNTIL NOW! OH MY GOODNESS, these are perfection! Soooooooo happy! Thank you so much!
Awesome! Thanks so much for letting us know, Dana!
Greetings from Gibraltar -these are definitely the best tortillas I have ever made. Thank you.
Thanks, Jacqueline! I'm so glad!
This recipe is definitely a keeper! Never thought of making my own tortilla before. It came out soft even after keeping it in the fridge for 2 days. Halved the recipe and it came out perfect. My only issue is that I can’t seem to roll it out into a circle. I have square tortillas 😅
Thanks for sharing your review, Lynn! REgarding the rolling, you'll get better and better. If you start out with a ball of dough and flatten it, then keep rolling from the center out, rotating the dough as you go, you'll end up with more of a circle. Also, when you're all done you can pick up the piece of dough and pull out the edges a bit if they are more squarish. Keep working at it though, you'll start getting better and better!
Can i use whole wheat flour instead of all purpose flour? Will it still be soft? Thanks
I would use with 50% WW flour to keep them soft.
Thank you for sharing the recipe for "Best Ever Homemade Flour Tortillas." I made the flour tortillas last night and they were a success. I placed the extras in a ziplock bag . Still soft and able to fold up my egg mixture into a wrap this morning. My husband said there is no longer a need to buy wraps from the grocery store.
Yay! So happy you enjoyed it!
These look great. I will be trying them tonight. They look like you could experiment with adding a bit of flavours. Like some rosemary or basil for making wraps or using them for pizza crust. Thanks for sharing!
Thanks, Lee! Enjoy!
Can these tortillas be made gluten free? I have a daughter with gluten intolerance, but she loves tortillas and we haven’t been able to find any frozen gluten free tortillas that she likes. Could you maybe just replace the all-purpose flour with gluten free flour, if it has xanthan gum already in it?
Hi Linda, I have not tried this recipe with gluten-free flour so I can't say for sure. If you look through the comments people have tried other flours and had success.
I have not tried it, Linda, but there are many commenters that have reported that it works well. Enjoy!
Tried this recipe for wraps and it turned out great! Will definitely be making it again.
Thanks, Shivani!
Liked it, but needed more flour, but other than that loved it, it also works paleo!
Hi Jericha, the amount of flour depends on the type of flour you use, the humidity level where you live and how you measure flour. It's best to go with the measurements in the recipe (since so many others have had so much success with it) and then adjust. If the dough seems too dry, add a little extra water. If it's too loose, just use a little more flour when you're kneading the dough. Happy you enjoyed the tortillas!
I am on "cheap week" and don't want to pay over $3 for flour tortillas at the grocery store so decided to make my own. Used 1/2 your recipe (as there are only 2 of us. Fun and soooo inexpensive. Goes well with my homemade green chili. Next time I will use 1/2 lard and 1/2 oil and a skosh more salt. Thanks for keeping me mildly amused doing homemade tortillas instead of going out spending money.
I love that, Marilyn! Thanks for sharing your results!
Great recipe that works perfectly each time and tastes delicious. Thanks so much.
Awesome! Thanks for leaving a review, Paul!
The whole "use this dough for pizza" thing turned me off and I almost skipped this recipe.. but it does yield nice fluffy tortillas. I've made lots of tortillas before but referred to this recipe only for the measurements. The only way to make real chewy and tender tortillas is with lard but I didn't have any so, again, looked up this recipe.. these turn out very good and %100 recommend if you want the "soft" mission brand store bought kind. Great for soft tacos.. idk about enchiladas.. if you're doing quesadillas, you'll need a LOT of butter/fat to make it have that chewy "pull" ..Still would never use this, or any recipe without yeast, for pizza, sorry.
Thanks, Hoosyerpaddy.
I have used this Recipe for pizza for my husband to have for lunch and he loved it. you may not want to try it but it’s not a bad idea either.
Thanks, Sierra!
I believe the point of the 'pizza' note was that it makes a really easy cheater's pizza (cheatza?) for people who like the super thin crust. For anyone who's super cramped on cooking time or doesn't like working with yeast this seems like a good option as well. If you're not in that camp, no problem - just don't do it for your pizzas.
Thanks, Danielle!
This recipe is great! I've made it several times and my family loves them. However, I take issue with the author stating in one part that you can use them for burritos, then gives the instruction to only make the tortillas 6 inches wide? What?!? How, exactly are you supposed to make burritos with 6 inch tortillas?!?!?! That is FAR too small!! Yes, I know I can make them as large or as small as I want, and I certainly have. But it is super annoying to claim you can make burritos with these tortillas them include in the instructions to only make them 6 inches wide. That's ridiculous. Granted, maybe the instruction is given to allow for a batch of 16 tortillas. In which case, it should be edited to either give them instruction to make wider tortillas but a lesser batch. Or, leave the larger batch, but let the reader know the tortillas will have to be smaller. Or, specifically let the reader know they can make the tortillas any size they want, but just be aware it will affect the size of the batch - the larger each individual tortilla, the smaller the batch.
But do not claim you can make burritos with 6 inch tortillas. Just, don't. Maybe you can make burritos with 6 inch tortillas, but they would be appetizer size burritos.
Hi Valerie, sorry for your frustration. You're right, this recipe is for 6-inch tortillas and burritos would call for a larger tortilla but the recipe can easily be adapted to other sizes by simply dividing the dough into a different number of portions. The size is simply a suggestion for an average size tortilla. So happy you've enjoyed the recipe.
Chris I do believe Valerie figured that out she seems pretty smart. However, she is suggesting that you modify what the recipe states. Because not all cooks are as capable and intelligent like Valerie is.
I understand her outrage!!! It is ridiculous that an adult who can work a computer, search for a recipe and operate a stove burner should be expected to know that they should roll out a bigger tortilla if they want a bigger tortilla!!! You recipe writers have a lot of gumption and nerve to NOT tell us that! I made the recipe no less than 15 times and followed the directions EXACTLY and I could not figure out how to make a burrito AS CLAIMED. Now my local super Walmart is out of flour because I bought and used it all to make your BURRITOS!! I have wasted so much flour. My family has not eaten for 4 meals because I was misled by this recipe! I am now waiting on the next flour shipment so I can make it. It is outrageous that I should have to find the solution in the COMMENTS!! Thank you commenter for your CLEAR instructions. I wonder if we commenters who were all MISLED could start a Facebook group to talk about this BIG PROBLEM! I bet if we all worked together we could find the MANAGER of this site. My nephew fixes my computer, I will have him find the MANAGER!
Hahaha! You made me laugh SO hard!!!
Oh my god, I have not laughed this hard in such a long time! I was really trying to think of an appropriate reply to Valerie’s very very sad comment, but when I read yours I saw that the perfect response had been made! Nice work Karen!!
Chris, I am making carnitas for 13 people. No where did you tell me how much meat to make? Where are your calculations?? Also, how many vegetarians are not going to want the carnitas??? Can you please be more clear next time??? Plus, I don’t eat flour. I have celiac disease. WHAT DO I DO??? Thanks for nothing. You ruined my mother’s 85th birthday party.
😂
Valerie you ok hun?
I'm making these now 🙂
Hope you enjoy them, Lucy 😊
Anyone with a brain could figure out how to make larger tortillas from this recipe. No need for all the negative comments. Just do it!!
Thanks, Karen.
So delicious. I am Honduran but didn't grow up making flour tortillas like the people in the north coast. I learned to make them from you! Thank you!
Thanks so much for letting us know, Cinthya!
This was my second attempt at making my own tortillas and while I remember they were great I didn't enjoy them as much as the ones from this recipe. I've had family over for dinner this past Sunday and I served these tortillas and everyone wanted more. It beats hands down all the store-bought tortillas and it makes my fajitas a ton much better. I highly recommend this recipe and it's super easy to make.
Thanks so much for your review, Eric!
Great recipe, thanks! How do you reheat the tortillas on the stovetop and keep them soft? I don’t have a microwave.
I would just heat them in a pan on low heat until they soften, Melinda.
yeah
Great recipe, thanks so much for it, saves us buying the packed tortillas in the shop, and these taste so much nicer!!! Tried out the pizzas as well, great idea! Just one question: How do you defreeze them?
Thanks so much for letting us know, Anne! You can just let them thaw on the counter or on a low power in the microwave for a few seconds.
I would try this tomorrow.
Enjoy, Ammal!
Thank you for the recipe! These truly are the best I've ever made or eaten! I made with 1 cup whole wheat flour and 2 cups all purpose flour and a little extra water. My family of four loved them. I used a tortilla press with a plastic sandwich bag between press and dough as encouraged by the manufacturer of the tortella press. It made the process a little quicker. Thanks again Chris!!! Sincerely, Nila
That's great to know, Nila! Thanks for sharing your results!
Nila. I was thinking of purchasing a tortilla press. Can you please tell me which one you have and where I can buy it. Many thanks!
For some reason homemade flour tortillas always intimidated me, but I was determined to give them a try and so I came across this recipe and immediately fell in love. I have made these 3x now and each time they get better and better. Chris does an amazing job with detailing out the instructions and steps in a way that does not make it daunting. Absolutely love this recipe and anyone thinking of trying it, just go and do it, you will not regret it.
Kissing the store bought tortillas a goodbye.
Thanks so much letting us know, Kelli!
Tried various other recipes, this one the clear winner! Just live the compliments pouring in! Thanks.
Awesome! Thanks, Retha!
Has an one made these with Almond flour for a low carb?
I prefer to use lard. Can you suggest amount to substitute for oil?
I can't say for sure, because I have not tried it with lard, Carmen. Other reviewers say it works, I would start with an equal amount.
This was by far one of the easier ones for me to make, and I like the fact it doesn't use lard. Took me a few tries to get it right, but we really like this recipe and will be my go to from here on out!
Thanks so much for sharing your results, Julie!
This is my first time making tortillas and they came out great! Fabulous recipe! Thank you very much. I always love your recipes.
Yay! That's awesome, Patricia!
Thanks Chris, finally I found the perfect recipe.
Entire family enjoyed its yumminess brushed with butter garlic sauce😊
Yay! So happy you have enjoyed these tortillas, Charisse! Thanks for sharing your resutls.
Can you use a tortilla press to make these instead of rolling them out.
Yes, you could, Leslie, although these roll out so easy, it's not really necessary. I personally, didn't have good results with a tortilla press.
I came for the tortilla recipe, but picked up some extra knowledge. I’ve been making dumplings on and off again with flour-based wrappers for years now, and sometimes the dough will shrink back down before I can stuff them and I end up with thick wrappers that blunt the taste. But I read in your notes: “ 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.”. Thanks for this! I had never figured out why sometimes the wrappers shrank and other times they didn’t.
I'm so glad, Letisha!
I agree with Chris. Using a tortilla press, I found I still had to roll out the dough to get them bigger ( and thinner). The results without a tortilla press were much better! Don't waste your money.
Thanks for sharing your results, Silvana!
Hi Chris and all you CSF fans,
I’ve made these a few times and they are really gorgeous. Once, I made them using whole wheat flour and was disappointed - they turned out too dry. But then. I recently heard Gail Simmons say that if you’re working with whole wheat flour on a recipe that calls for white AP, add 2 additional teaspoons of whatever liquid the recipe calls for per cup of liquid called for. So for this recipe, working with WW flour, I used one cup of water +2 tsp. Oh my. Worked a treat!! I had to knead the dough a little longer, but that’s no biggie. Also, just FYI, I have never let the dough rest before rolling, and it rolls out just fine, and I have always stacked my paper thin tortillas on top of one another before cooking and they never stick. Love, love love this recipe, Chris!!
Thanks so much for sharing your adaptations, Rose. This will be helpful for other readers!
Yikes, sorry all, just realized I got this a bit wrong. It should be add 2 additional teaspoons of liquid for EVERY CUP OF FLOUR, not every cup of liquid. In other words, if the recipe calls for 1 cup white AP and you’re using WW, add 2 additional tsp. liquid. If it calls for 2 cups white AP and you’re using WW, add 4 additional tsp liquid. Three cups white AP, 6 additional tsp. liquid for WW and so on.
Sorry for any confusion!
We use a Tortilla press to make our own, Corn Tortillas.
Thanks, Stella.
My 1st time making flour tortilla and they were great thank you very much I love them
Yay! Thanks for letting us know, Frank!
Don't accidentally use self-rising flour.... lol
Haha, Ashley!
To funny Ashley. Ha ha ha. I’ve actually done that hee hee ha ha
Hi Chris. I would like to know please, if I can freeze the uncooked pastry into portions, because of very limited space in the freezer at the moment. I've made these tortillas alot of times, and they turn out great every time. Thanks Chris.
Hi Rita, they are best if frozen after they are cooked. Just stack them on top of one another and they won't take up much space.
Absolutely love the recipe. They will become a staple in our house from now on!!!
Thanks so much, Ryan!
Hi there. I just made the dough with the exact measurements and ingredients and my dough came out extremely wet, definitely not a shaggy ball. I used scoop and sweep with the flour. Do you happen to have a recipe with using grams?
Hi Cait, if you look under the ingredients list you can click to convert the measurements to metric. Hope that helps!
Thank you for supply metric. Flour particularly as you can measure volume out several times and it can vary by as much as several ounces either way. So much more exact and more likely to have consistent results. These are great. I’ve made chipatti before so the skills are the same and you are so right! Like most homemade, much better than store bought!
Thanks so much for taking the time to leave a comment, Melody!
If it's wet, you may have had air pockets in the 1 cup measurement. I caught my measuring cup with a good size pocket of air. Times 3 and the dry ingredients are short, giving you a wet dough.
Thanks, lilodunit.
Yes, these are DEFINITELY a winner. And the best I've had. Mine weren't nearly as ROUND as yours, but I think with practice I will get better. And I am excited to try them as pizzas; great suggestion. I will be serving these tonight with YOUR sopa de tortilla so thanks again.
Yay! Thanks for leaving a comments, Judi!
Best ever tortilla recipe and its super easy to make! The texture of the dough is perfect! Smooth, soft but not overly soft and pliable. Thank you!
Thanks so much, Luna!
Hi! How many calories are there in one tortilla?
Hi Iya, there are 124 calories per tortilla.
How long will these keep in the freezer? And also how long does it take to thaw out generally?
Hi Heather, I think they would last a few months in the freezer. And they will thaw on the counter in about an hour I would think. You can layer with parchment when you freeze them, that way you can pull out only what you need at a time.
Thanks for sharing this recipe.
Would you have a whole wheat version of it as well?
My Indian friends would like them even more and for me at would be a variation more, thank uou
I do not have a whole wheat version at this time, Karl. If you read through the reviews, I believe others have tried various amounts of whole wheat flour.
This recipe was the second time making tortillas and they really came out great! Thank you for posting this recipe!
I'm so glad you enjoyed it, Yasmin!
This is the best tortilla recipe for sure.
Living in Swedes, it’s impossible to buy good tortillas at the store.
The tortillas here are very thick and flavorless:(
I was thrilled to find this recipe and have made them several times now. Everyone absolutely loves them!
Tack så mycket! (Thank you so very much!)
/Ann-Charlotte
I'm so glad, Ann-Charlotte! Thanks for letting us know!
Thank you so much for sharing the recipe. I think some of my tortillas were overcooked because they were hard. Next time won't forget not to cook too long. Anyway, I'm so glad I found this recipe so I won't have to buy from the store!
Thanks, Erin!
Thank you for the recipe! Love it.
Thanks, Hlye!
I make these weekly! Thankyou so much!
Awesome! Thanks, Samantha!
I've made these so many times and they're so perfect. Thanks for sharing.
Yay! Thanks so much, Crystal!
These were easy to make and delicious!
Thanks so much for letting us know, Amie!
This looks like an awesome recipe and I can't wait to try it for dinner tonight! My husband will love it, I'm sure. Unfortunately, I can't give you the five stars that this looks like it deserves because, I haven't tried it yet!! However, I can give you 4 for sharing. I will be back for a proper review later!
Thank you so much!
Dena 🙂
Let us know what you think, Dena!
WE love them!!!!!! Totally a 5 star recipe for sure! I'd give you more if it were possible. : )
I only did a 1/2 batch (8) for my first try. I do have a mixer with a dough hook and it took very little time to prepare. The consistency of the dough was so nice, very easy to separate and work with. I was able to roll out each piece to 6" each without much effort. Cooking was easy and they did bubble nicely in the pan. At one point the pan got a little hot but, because I was anticipating this might happen I was able to adjust the temperature without any problems.
I love the texture and taste of these tortilla. This recipe is hands down the best I have come upon so far!!
THANK YOU SO MUCH!!! <3
Awesome! Thanks so much for sharing your results, Dena!
It's a Five star recipe for sure!! WE loved it!
I modified the recipe a bit, half part oat flour (ground oats) and half part regular flour. They came out great! The oat flour even added a little bite to it which I liked. They didn't swell or get bubbly but I suppose that's due to the modifications I made. A great recipe and I will definitely be making these for taco nights from now on !
Thanks for sharing your results, Hannah!
Made these today with my 'new' tortilla press and the recipe is perfect!! The dough is very easy to work with and needed NO tweaking at all. These tasted much better than store bought which I'll never buy again. This was just too easy!
Awesome! Thanks so much for letting us know, Linda!
‼️💜‼️💜 THANK YOU SO MUCH 💜‼️💜‼️💜
Hubby wanted chicken quesadillas for dinner but we were all out of tortillas and didn’t want to go to thee store so I suggested I try making some from scratch! I googled:
[ Best simple AND easy flour tortilla recipes ] and your recipe was in the top four results — your title & pics were most appealing — I’m glad I selected your recipe because your instructions were PERFECT and the tortillas came out super yummy and EXACTLY as advertised‼️👍
I’m not much for cooking -or baking because following instructions and paying attention is not my strong suit - so if anyone feels in doubt about successfully making tortillas, please know if a totally disorganized mom with A.D.D can do it - ANYONE can‼️
Thank you again for your clear instructions and perfect recipe! I already saved screenshots of your webpage to a recipes album. These are going to be made often in our household!!! God Bless ~
Awesome! Thanks so much for sharing your results, Meg!
Hello from Greece!
Could you freeze half the dough to use another time?
a very good recipe with very goodresults. I had a tough time finding how to comment and leave rating.
Thanks, Bruce! So happy you enjoyed these tortillas! I guess you figured out that you just scroll to the bottom of the page to leave a comment.
Hi Linda, I have frozen the finished tortillas with good results but haven't tried freezing the dough so I can't say for sure.
No, not really. Because baking powder was used as a leavening agent, the dough is best used within one hour of forming the dough.
Thanks, Adam.
Hi can I use brown bread flour for this recipe?
Hi Chrissy, I haven’t tested this recipe with brown flour, however our readers have reported making them with lots of different flours with good results.
Hi, can't wait to try these. Would they work with wholemeal flour too? Thanks
Hi JJ, I haven't personally made these with whole wheat flour but other readers have and have reported good success. I would probably start out with just a portion of ww flour.
I have never made tortillas before and because my husband and I are on a low carb meal plan I used Carbalose flour ( low carb ) as a replacement for the all purpose flour and was pleasantly surprised how well they turned out. I froze most of the 16 wraps after cooking and refridgerated the rest. They are absolutely delicious and today I made spinach wraps using frozen spinach and they turned out great. Gonna try tomato flavour next. Thank you for posting this recipe. This will be my go to from now on. Would highly recommend.
Awesome, Val! Thanks for sharing your results!
any suggestions on how to use this recipe to make spinach tortilla's and sun dried tomato ones? I was thinking just blending some in with the 1 cup warm water?
Thanks!
Lauren
Hi Lauren, I would probably combine spinach and sd tomatoes with a little less than a cup of water and put it all in a blender. Then measure out 1 cup of the liquid to use for the tortillas. If the dough seems dry, you could add a little more of the liquid.
Hi
I’m always looking for recipes due to celiac disease. Would this recipe work with gluten free flour?
Thank you
Hi Sharon, I have not personally tried it, but if you read through the comments I believe others have with success.
i wish you would put the recipe first instead of making everyone scroll through your story. I am sure that if someone is interested in reading it they would regardless of where the recipe is located, but for some like me that is in a hurry scrolling through the whole thing just makes me want to click off and find something else. i am sure its a great recipe but maybe you would even get more likes or responses if you put the recipe first. just a suggestion
Thanks for taking the time to leave a kind comment, Joe. There is a “jump to the recipe” at the top of every post so you never have to scroll through anything. If you look there are well over 1400 super positive reviews on this recipe. I’m super happy with that!
Kind regards,
Chris
There's always a Karen... lol Great recipe, and love that it's at the bottom. Helps me exercise my thumb muscles while scrolling. Keep up the great work.
Thanks for the encouragement, Matt!
Completely agree. Cut the crap and put the recipe first.
You can click "jump to recipe" at the top of the post, Phillip.
Joe Allen
What a rude comment to make on a recipe review none the less.
I see the nutrition facts, but not the serving size. One tortilla is a serving? Or two?
The serving is for one tortilla, Ashley.
Thank you so much for this great recipe. It's the first time I have tried making Tortilla wraps and they came out perfectly!
Greetings from Cape Town, South Africa
I'm so glad! Thanks for letting us know, Melanie!
greetings from australia thanks guuuuuurllll <3 luv you
For 6200 ft elevation I used 430 grams flour or 3 1/2 C....1 1/8 C warm water....2/3 tsp. baking powder.....1 tsp salt....1/3 C fat. I used lard and cut lard in first then added warm water.
Thanks, Jennifer!
These were delicious! I made 2 batches, 1 with olive oil &1 with melted butter...the butter was the winner! I don't think my family will ever be satisfied with store bought tortillas again. We enjoyed them with chorizo, potato & corn tacos..
Thanks so much for an incredible recipe.. looking forward to browsing through your other posts
Awesome! Thanks so much for letting us know. And your tacos sound delicious!
Can I use Lard? Instead of oil?
Yes, lard is delicious in these tortillas!
I don't usually leave reviews, but I have come back to this recipe time and time again and it never disappoints! It's perfect for all your wrap needs and they keep really well. Plus, they're really easy to make and work out yummier and cheaper than store brought!
Thanks so much, Nicole!
Just doubled the recipe and made about 30 tortillas for a small Cinco de Mayo dinner along with enchilada sauce for homemade enchiladas. These tortillas are fantastic. So soft and tasty. Thanks for a great recipe.
Awesome! Thanks so much for letting us know, Sarah!
Followed the recipe exactly and came out with very nice tortillas! Husband is super picky about tortillas, he'll only eat one Mexican brand, but they came out as good as the Mexican brand if not better. I separated into 8 balls instead of 16 to make XL Burrito-sized tortillas, and made sure they were translucent before I cooked them. I left one on for over a minute, which was too long, but the rest came out nice and soft and the somewhat-hard one became soft as it steamed. Thanks for the recipe!
Thanks so much for sharing your results, Lily!
Thank you for the recipe. I was looking for a way to use up cooked okara (soy pulp form making soy milk/tofu), this recipe did the trick! I made tortillas that were approximately 50% okara. If anyone else is interested in trying it too, here are the Coles notes:
These are just estimates as everyone’s okra will be slightly different depending on how well you strain it.
You can calculate the amount of moisture left in your okara by comparing the weight of the dried soy beans to the okara, but since I shelled my soy beans after soaking, I did not do this.
I used cooked okara as raw is not safe for consumption and these don’t cook for very long. I also prefer straining my soy milk after boiling (10 minutes minimum).
I used 329 grams of okara with 204 grams of flour and 125 ml (or 125 grams) of water. All other ingredients remained the same.
In a bowl, with a danish whisk, whisk the dry ingredients, then add liquids, whisk again until mostly combined then whisk in the okara, once it looks even, start kneading for a few minutes. I did add a bit of extra flour as it felt a bit wet after kneading. If you’re new to working with dough, try the recipe as is first so you know how it should feel.
It has a nice texture. Don’t roll too thin or over cook or it will turn into a cracker. I used medium high on my stove. It should start bubbling after 30 - 40 seconds, if not, adjust the temperature.
Very mild hint of soy but you wouldn’t know it once you eat it with something. No bean flavour as I shelled the soy beans. Will use butter instead of oil next time. It’s a great way to reduce food waste and get extra protein & fibre at the same time. Bon appétit!
Thanks for sharing, Soy Delicious!
Do you oil the pan before cooking the tortillas? I used olive oil and it wound up smoking after awhile. It would be nice if I could make them without oil. I used a stainless steel pan.
No, you don't need any oil for these tortillas.
Awesome. Easy. Delicious and a necessary in my kitchen. Grand kids come in n ask for them right away. We set up a little buffet n they make their own. Fun time, family time!
I love that, Debra!
How do they keep as I tried so many different recipes and the next day they very chewy!!
Hi Sabine, 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. If you want to keep them longer, they freeze perfectly.
Do you have to cook it first before freezing or it can be freeze raw?
Hi Brenda, it works better if you cook them first. Enjoy!
I have been using your recipe for a couple years now! Thank you! My family loves them!
Awesome! Thanks so much, Lupe!
I made these this weekend with my Spanish students as an end-of-the-year fiesta. It's been some years since I last homemade tortillas and I couldn't find my usual recipe - I'm so glad! These turned out perfect, even with a kitchen full of novice cooks! So pliable and delicious! Thank you for sharing!
Awesome! I love that, Sarah! Thanks for letting us know!
have you tried substituting part of the all-purpose flour with corn flour (not starch)? I have made this recipe with great results following directions 100% and now feel ready for a little experimenting...:)
Hi Laurie, I have not tried this. Let us know if you do!
I made these last night and followed the directions perfectly but with just about every recipe I have tried they do not come out white and soft like the homemade ones you get from a restaraunt or like the ones you buy packaged at the store. Would you have any suggestions for fixing the problem? They just do not have the soft consistency or the white color that you look for in flour tortillas. Thank you Joy.
Hi Joy, I'm so sorry you had trouble with these tortillas.
To answer your question, if they did not come out nice and soft, either you cooked them too long, at too high of a heat or you did not use the heat from the other tortillas to help them steam and keep them soft and pliable. Every stovetop is a little different so you might need to experiment a bit. Those are the important points to observe in making these tortillas. Try them again! So many others have had great success (as you can read in the hundreds of comments) with this recipe - I wish the same for you!
These came out perfect for me . Ill never buy store bought again? Thanks another amazing recipe you have. Cheers from Oregon.
Awesome! Thanks so much, Stephanie!
Hi! Are you using unbleached flour? My guess is that the white color from packaged stuff or restaurants is that they are made from bleached flour- which may even lead to a more tender result than unbleached. Good luck!
I made these today and they are incredible! Simple and fast recipe. Perfectly soft and ready for tonight’s tacos. I grew up making homemade tortillas and this recipe gave me such great memories. Mahalo! Colleen
Awesome! Thanks, Colleen!
These were super easy to make and came out so perfect. I even tried the chips that you mentioned and that too was a hit. Loved the read as well. Well worth it. Thank you so much ♡
Awesome! Thanks so much, Rehana!
Love the recipe but does it really take 15 pages of 'waffle' to get there?
Hi Janis, So happy you enjoyed the recipe. There's a "jump to the recipe" button at the top of every post so you don't have to read anything but the recipe. Enjoy!
Love the details and hints to keep from over cooking like I did with another recipe. Super delicious.
Thanks for sharing your results, Ellen! So happy you had good success.
This recipe is fantastic!!! Will never buy another package of tortillas again!!!! Thank You for sharing !!!
Thanks so much, Traci!
This was really easy to make and great tasting as well! I didn't encounter any issues. Thank you for this wonderful recipe. Good bye store-bought 😊
Awesome! Thanks, Shanda!
AMAZING! 10/10 would make again! I wanted to make tortilla chips so I needed a tortilla recipe and I don't know if i want to make the chips anymore lol
Ha! Thanks, Dillon!
Super easy to make! The result is super soft but a little crunchy, one of the best tortillas I've made! I recommend adding in the water little by little. I used a little more than 1 cup. Would totally recommend!
Thanks, An!
Amazing, that's all I've got to say.
Thanks, Levi!
Delicious! I don't know if it's the fact that I live at a high altitude (7,ooo ft) but my cooking time was much less: about 20 seconds on the first side and 10 sec on the second side at a medium low temperature. Also next time, I may divide the dough into smaller pieces so I can roll them thinner.
They turned out really well the first time and can only get better as I get the hang of it.
Thanks for the recipe.
Thanks for sharing your results, K!
Whoever came up with this recipe is brilliant combine simple ingredients that everyone has and simple steps and you have an amazing recipe Which is what this person did.It was very tasty, my only problem was that I put to much flour on them when I rolled them out.
Thanks, Clairise!
Tried this 3 times. A disaster every time.
So sorry you've had trouble, Joe. 😞 It's hard to say what the problem is without having been right there in the kitchen with you. As you can read from over 500 5-star reviews, most people find this recipe very easy and have great success.
Thanks for the recipe. The taste was great but they didn't come out soft. I converted the measurements into metric to use a kitchen scale instead of cups. Is it possible that the conversion was way off on the website?
I did everything precisely as recommended. They came out soft but a few minutes later they would crisp up and won't fold.
Did I cook them for too long perhaps?
Yes, it's possible you cooked them a little too long, Elise. Give them another try!
Can you freeze the dough? Or is it best to make them and then freeze them?
It's best to make them and then freeze them, Krys. They freeze perfectly.
This recipe is quite simple and easy to put together. The wonderful taste of a fresh made tortilla is something we all need to experience.
Thanks so much, Mark!
Thanks for this fabulous recipe, I made these last night and they came out very good. Would it work if I used wholemeal flour instead of apf? Would I need to add more butter?
Thanks, Punita! I haven't tried it with whole wheat flour, but other readers have reported good success with replacing some of the white flour with whole wheat and adding a little more water.
Do you think I can use gluten free all purpose flour for these tortillas? Would really love to give this recipe a try but I have an allergy.
Hi Madison, I haven't personally made these tortillas with GF flour but other readers have reported good success with this.
I love this recipe!!!! My husband always thought he didn't like flour tortillas until I made these, and now his mind has been blown lol. I make them all the time now. Thank y'all so much!!
That's awesome, Brittany! Thanks for letting us know!
Hi Scott and Chris,
This recipe sounded so amazing. Thanks for sharing every details clearly. I couldn’t wait to try for my parents.
Thanks once again!
Thanks, Emily!
OMG! I've been waiting for this! I'm so excited my tortillas are soft and pliable. This is the best recipe I've made and it's so simple! Thank you!
I'm so glad, Diane! Thanks for letting us know!
Great recipe! I halved it since it’s just two of us and I added oregano because I like it. I cooked them with a little butter and I’m so happy with the result. May even try some more spices next time! Thank you so much.
Thanks for sharing your results, Kandice!
Thank u for the recipe. Due to medical reasons & needs, I tweaked it. In place of 1/4 of white flour I used flour made from walnuts & almonds. I couldn't have done it without your basic recipe. It was a huge hit. Thank you many times over!!!
Thanks for sharing your results, Tyra!
Tyrah, can I just clarify, because I'm in the process of making these gluten free, did you use 3/4 white flour and 1/4 nut flour ?
Thanks!
Love the results of this recipe. I did use butter. They were so easy to work with and very tender when done
Thanks, Nana!
I was so excited to try these as the reviews were all great, but they did not turn out. The dough was unbelievably sticky and once the tortillas were cooked, they were SO salty! Definitely wanted to love these but I took one bite and threw the rest out. Not. Good.
Hi Ty, I would give the recipe a try again. You made have made an error in measurement. With 1 teaspoon of salt and 3 cups of flour, these toritallas should not be salty and other reviewers have not complained about the stickiness.
How many torillas constitutes a serving> Or is it 124 cals per tortilla? Thanks!
Yes, it's per tortilla, Lorraine.
If they keep springing back, may I suggest using less flour while kneeding and rolling out. Cover balls with air tight bowl or wrap.
Thanks, Patricia!
Fantastic recipe! Can I freeze or refrigerate thee dough if I don’t want to cook them all at once?
We’ve eaten. We’re full and happy but I still have 12 to go!
Adrienne
Hi Adrienne, I have better results if I cook them all at one and then refrigerate or freeze until needed.
I tried your recipe today. It took a while before I got the knack of rolling them out but when I did, they turned out better than store bought! My family absolutely loved them!
Awesome! Thanks, Jennifer!
This also my moms exact recipe as well. I learned making them by her.
Great! Thanks, Bianca.
I’ve tried many recipes before and this recipe is, by far, the best yet. I hated to use lard as an ingredient but knew it was standard for a “good” tortillas. I really doubted these would come out good because of that... I was so wrong. Thank you so much for sharing this recipe! Tortilla game changer!
Awesome! Thanks for letting us know, Ashley!
I wanted to post a picture of my tortillas but don't know how... they are perfect
Tag us on Instagram or Facebook!
Awesome recipe!!! I am half Mexican and have always just kinda winged it as far as correct measurements are concerned since that's what my grandmother and mother both did, but unlike theirs my tortillas were hard minutes after coming off the stove and I just couldn't figure out why. Well I tried your recipe today and boy let me tell you, they turned out PERFECT !!! I used the exact amount of water your recipe called for and they were just perfect !!! Thank you.
P.S ssshhhh don't tell abuelita (grandma)or momma
I definitely give it 5 stars
I love that, Rachel! Thanks so much for letting us know. It can be our secret! 😊
Can I substitute lard? And would it still be 1/3 cup. I tried another recipe, but they were not soft. I have a ton of lard left over and want to use it. Excited to try your recipe.
Hi Kelly, lard would be delicious! Yes, keep the amount at ⅓ cup.
So good! Loved them! 😊
Thanks, Merethe!
Delighted with how well these turned out. Instructions were easy to follow and results were perfect! Thanks, this was my first time making tortillas but you are correct, I won’t go back to store bought.
I'm so glad, Marianne!
A++ and more! Quick, easy, tasty! How good is that? Your recipe will now replace a recipe I have been using. Love the lightness and look forward to your tortilla as a breakfast, lunch and dinner vessel waiting to be stuffed. Oh, and it tastes yummy with just butter smoothed across the top! Thank you!
Awesome, Debra!
I thought good tortillas could only be made with real masa flour (which is next to impossible to get where I live). But, these came out just perfect! And so easy!
Yay! I'm so glad, Ellyn.
Great recipe. Thank you for sharing. I'll definitely make these again
Thanks so much, Clar!
Will try your recipe tomorrow - mine have been over crisp. Reading your recipe, I think I’ve overworked the dough...
So good! My kids don’t want store bought tortillas anymore!!
I love it! Thanks, Jennifer.
Love this recipe! I make it every time I want tortillas (which, to be honest, is all the time). I convert the cup measurements to grams and weigh out the ingredients for consistent results. I deducted a star, however, because the recipe calls for way too much water. I’m suspecting that people are overpacking their measuring cups (which is why I always like to use gram measurements). I’ve adjusted the recipe and only use about 160ml water, give or take (I usually start at about 140ml and adjust from there).
Thanks for your review, Vita. I'm so happy you've enjoyed these tortillas. They are quite addictive and it's hard to go back to store-bought tortillas once you try them.
Regarding the water, you're right, sometimes when you convert from US customary measuring to metric, things have to be adjusted a bit. I like using a scale when I cook but since that's not how most people in the US (where many of our readers come from) measure, I always use cups, tablespoons, etc.
The recipe (as written) is the perfect amount of water for me each time I make these tortillas. It seems to work well for a lot of others too if you read the reviews but I'm glad you found a method that works well for you.
Usually if a flour recipe is not given in weight then I ignore it since it's a simple matter to include in addition to volume. I figure if the author doesn't care enough to be precise it's not worth doing. However in your case I made an exception.
Great and easy recipe! I’m currently making this recipe for the third time, in two weeks, because my family won’t stop asking for tacos. Even my kiddo that doesn’t like tacos as requested these tortillas.
I love that! Thanks, Jenna!
can these be made with gf flour like Bobs red mill 1to1 gf flour?
Hi Eula, I can't say for sure, as I have not tried it myself. If you try it, let us know how they turn out.
You haven't by any chance tried these with GF flour yet have you?
I have not tried it, Sherri.
Thanks for the recipe Chris. I never tried to make tortillas before. But I tried them this morning, after I adjusted a little the recipe. I substituted 1/3 flour with wholemeal flour, and obviously had to add more warm water. The result was excellent. Very much better than the store bought. Thanks, and keep up your good work.
I'm so glad you had success, Rita! Thanks for your feedback.
Was planning on making quesadillas this week and realized I was out of tortillas. Found your simple recipe and the fam loved them! I’m hooked now! The hubby had them with breakfast wraps the next morning, too!
Yay! So happy you enjoyed them, Janelle!
I have never been so irritated with a recipe in my life before!!! Literally not one thing occurred the way this recipe said. The dough is INBELIEVABLY sticky. Nothing made it workable. The stretch never came out, I rested my dough for an hour, then 2 hours, and it still stretchy as a rubber band. We must live on different planets.
I’m so sorry you had trouble with these tortillas, Beverly. You may want to try the recipe again, however, perhaps one day when you get over your frustration. If you read the reviews, there are well over a thousand reviewers who have had great success with this recipe.
Easy and delicious! Everyone loved the tortillas.. These are just like my mom and mother-in-law make. I will definetly share and keep this recipe. Thank You for sharing.
I'm so glad, Liz!
Are these big enough for burritos?
Hi Ciara, you can make them any size you want. If you do 16 from the recipe they will be more taco size. If you want big burritos, I would divide the dough into 8 portions.
Easy and so tasty! Thanks for saving the day when I wanted to make fajitas for dinner but was out of tortillas. We don’t run out to the store these days, so I searched for a recipe online. Your description of how easy this would be sold me. You weren’t wrong. We just had them with eggs for breakfast. Loving them!
Yay! Thanks for sharing your results, Susan!
U will try this recipe, hopefully it will go well.
Enjoy, Claudia!
Can these be frozen?
Yes! They freeze beautifully, Teyla.
I made these this evening for dinner. They were super easy to make and so much better than store bought tortillas! I used the mixer version and followed all directions except I divided the dough into 12 balls rather than 16. I will be making these again!
Yay! Thanks, Karen!
Made this 2 times, best tortilla recipe, and I've made many, good thing I was still looking for better and now no need to look anymore. So easy, the softest tortillas, and taste simple and fresh. My husband and two boys also love these. Thank you so much for sharing.
I'm so glad Ila! Thanks for letting us know!
This has been my go-to flour wraps recipe for years. Found after many failed attempts using many different recipes. Hasn't failed me yet. Highly recommended, and whole-hearted thanks to the author for sharing.
Thanks so much, Cheri! 💕
Delicious! Are the nutrition facts for all 16 or per each tortilla?
Thanks!
Hi Colayna, the nutrition facts are per each tortilla.
Do you think this recipe will work with bread flour?
Hi Amanda, yes, bread flour will work.
I just made these! Wonderful! I followed the recipe exactly...with no changes what so ever. Awesome! Definitely will be making these again. Thank you!
Thanks for letting us know, Georgia!
I tried this recipe today and it turned out perfectly. Thank you. I don’t usually leave comments but because this recipe is just so perfect I want to share my experience.
Thanks for sharing, Liberty! So glad you enjoyed them.
Great tatse but mine keep shrinking back to a smaller size once ive rolled them out, so i cant get them to a decent size. Ive left the rest for 60 mins but it still happening. Any tips?
Hmm... you may have added too much flour. I would roll them out and cook them right away after they're rolled.
Same story here. I used a press to press them out to 6 inches and they sprung back to about 3! Not a lot of room for filling!
Hi Chris, I have found it's best not to use a tortilla press. I tried it but have much better success rolling out the tortillas.
Same problem for me
I would like to know if I can use CORN FLOUR instead of regular flour for this recipe?
I purchased corn flour, not realizing that tortillas are usually made with MASA HARINA, and now I do not know what to do with the CORN FLOUR that I have?
I would love to be able to make tortillas from the Corn Flour, but can not seem to find any information on this.... 🙁
Hi Dee Dee, since this is not a recipe for corn tortillas I don't think that would work. However, you could make cornbread which would be wonderful.
Thanks! Will try that : )
I grew up making tortillas with grandmother (my family is Mexican). Corn tortillas are a bit different than flour. Look up recipes using masa, or masa flour and you should find some decent recipes. You also don’t roll corn tortillas but press them with a plate, or pan, or tortilla press. Hope this is helpful!
Thanks, Dolly!
Hi there. Do they taste better with corn flour. I’m really interested in making original Mexican tacos. Do u have a recipe for the taco filling. As u said your family is Mexican. It would be great to get the real authentic flavour. So any recipes would be much appreciated
Thank you.
Hi Mike, corn tortillas are delicious but are a totally different recipe. You might want to look up a good recipe for corn tortillas.
Corn muffins or corn bread perhaps?
I made these for soft tacos last night and they are delicious, quick, and easy to make.
Thanks, Andi!
Great recipe! I will never buy these from a store again. Family of 4 very happy. I used a stand mixer just to be able to multi-task. The only thing I need to practice is rolling out better circles.
Thanks, Erika!
I have had this recipe bookmarked and have been using it several times a month for the last three years now! I have used all purpose flour, whole wheat flour, and a combination of both--using half of each (my favorite). Because these tortillas dry out very quickly in my experience (even though I live in humid Georgia), two days ago, I decided to add an extra tablespoon of olive oil, and when rolling out, instead of using a floured surface, I rolled each tortilla between sheets of plastic wrap. This is the absolute best variation of this recipe that I've tried. Two days later, I just ate one with my breakfast, and it was perfectly soft and pliable--not one bit of dryness! This is no insult to the original recipe, but using it, by day two, the tortillas would be almost like crackers, albeit yummy crackers that still worked very well under a pile of scrambled eggs and black beans. This will continue to be my go-to recipe, but I will definitely now always use a bit of extra oil and roll them between plastic wrap! Thank you!
Thanks so much for sharing your results, Haileigh!
Someone said it needed more water, but with the ratios provided, mine needed a LOT more flour. The dough was way to wet to kneed and I had to keep incorporating flour in to get it to a state I could actually work. Haven't tried them yet as they are in the rest phase.
Hi Patrick, flour can vary greatly depending on the climate and humidity level. Hope you enjoy these tortillas when you finish them up!
WOW !!!!!! So easy and great for fish tacos or hamburger meat tacos My second time trying them!! Thank you!!
I'm so glad, Terri!
I’ve been making flour tortillas with a different recipe. This recipe is way better. Super easy to make, and delicious. Thanks!
Awesome! Thanks, Sheila!
Hi Chris can I prepare the dough in advance and leave in the fridge until the evening for cooking?
Hi Marina, that would be fine but I would wrap the dough well and then bring it back to room temp before trying to roll the tortillas.
These are definitely the best homemade tortillas I’ve ever had!
Thanks so much for the tips.
Best regards,
Michelle
Yay! Thanks, Michelle!
I have been putting off making tortillas due to laziness and I'm so glad this was the first recipe I tried! I was low on olive oil so I substituted half of the olive oil for melted unsalted butter. These were so soft and fresh. Mmm. Definitely worth the effort, which really wasn't much. And there was hardly any clean-up. Just had to clean a glass bowl and wipe flour off the counter. Also, I live in a humid area, so I normally expect to add extra flour. I just add flour little by little while kneading until the dough is easy to work with. I didn't have to add extra flour to this recipe and had a flawless experience with this recipe.
Thanks for sharing your results, Constance!
i give this recipe a 20 !!!!!!! great flavor ,texture,flakiness.have made them at least 5 times since i found this great recipe.thank you so much fo sharing your knowledge.
So glad to hear that, Franny!
If you wanted to add spinach as an ingredient, how would you adapt the recipe?
I'm not sure, Zayah as I have not tried that myself. My guess would be to puree spinach and drain it very well, but you would probably have better luck with a different recipe.
Great recipe. Followed exactly as written and came out great (aside from needed more practice getting perfect circles).
Thanks, Jason! So happy you enjoyed them!
Personally it needs more water then it calls for, and a good amount of salt. Not bad but not exactly something I'd make again
Genuinely idiot-proof. So far, in the span of two weeks, I've made 3 batches and they've turned out exquisitely! Folks loved them and it looks like this recipe is going to be a staple in our household. Also tried using the tortillas as a thin, crispy pizza base and while my choice of toppings couldn't have been worse, the base itself was a real winner. Thank you SO much for this!
Haha, I love it! Thanks for leaving your review!
So excited to try this tonight, will update tomorrow on how it went 🙂
Enjoy, Billinda!
I would love to try out this recipe but would like to use whole wheat flour instead of white flour. Is it okay to substitute the white flour with whole wheat flour? Please respond. thank you.
I should have read older comments before posting my comment or query. I see that you have replied to an older comment to substitute white flour with 25% Whole Wheat flour to begin with. I simply love your recipes. Thank you.
I'm glad you saw that, Shaherose. Enjoy the flour tortillas!
This recipe is AMAZING! I've used it time and time again as its so simple and easy to do and yet so delicious. I'd never use packet ones again.
Yay! Thanks for letting us know, Kylie.
This recipe was so easy and the tortillas turned out great. Everyone loved them and I can't wait to make again. Would like to try making the thin crust pizza next. I have also used tortillas cut in triangles and cooked and then toasted them. Used with hummis.
Thanks, Michelle for sharing your results! So glad you enjoyed them!
I made these a couple of weeks ago and they turned out delicious. Thanks for the recipe. My only concern was that I was unable to make them anywhere near round-shaped. Any hints to make them round?
Hi Dona, you'll get better with practice! But if you always roll from the center out (turning the tortilla a quarter turn after each roll) rather than rolling across the whole tortilla, it helps promote a rounder shape.
These tortillas are super easy to make & delicious thank you! Just wanted to check....the calorie figure at the top of the recipe (124 kcal) - is that the no. of calories for the whole 16 tortillas or is that per tortilla?? 🙂
The calorie count is for one tortilla. So glad you enjoyed them, Eva!
Worked perfectly. Absolutely awesome tortillas. Thanks for a great recipe...
Thanks so much Melissa!
Yay! Thanks so much, Melissa, for taking the time to share your results!
I was ready to send back the tortilla press I got for Christmas because nothing was working. Then I came across your recipe and thought I would give it one last chance. The tortillas turned out amazing! My husband and I loved them! They were perfect! So I think you and my tortilla press thank you! Now I look forward to trying out your other recipes. Yes
Yay! So happy this worked out well for you, Crabby!
Greetings from the east of England where lockdown has made going to the supermarket a thing of the past! We fancied wraps for supper tonight but had no tortillas in, so I have just made these and they were every bit as easy as you say above. I need some practice to get them nice and round, and I over cooked one or two at first which happens quite quickly if you get distracted! But 10 out of the 12 look just the job and half will go in the freezer. Thank you, keep safe and I will keep an eye out for other recipes from your kitchen!
Hopefully lockdown will be a word that is behind us soon! So happy you enjoyed these tortillas! Sounds like you got the hang of it quickly!
Hi there,
Found your website for the first time now, and may I be allowed to say how adorable that picture of the two of you is! Great to see folk posed like that in a happy marriage, both doing the same work together and enjoying it too:). Now, what exactly does baking powder do to the tortillas? Its often to make goods rise, so Im quite confused as to what its purpose is here. Also I take it I can halve the recipe?Thanks!
Hello, Joanne! And welcome to The Café! Thanks for your kind comment, a happy marriage is truly much better than that proverbial "pot of gold at the end of the rainbow".
Regarding your questions, you can definitely halve this recipe. The baking powder isn't enough to make them rise a lot but it makes these tortillas just a little lighter which gives them a nice soft texture.
I made it, Chris. It's awesome! Thanks so much!.
Thanks, Sani! 💕
Just made these with my 5 year old daughter because I ran out of store bought. My daughter had a blast and they came out yummy. I did half the recipe and made small as well as mini tortillas and made them thin. We will definitely be utilizing this recipe again. Not sure I’ll be buying store bought anymore.
How fun to make these with your daughter, Tiara! Such a great experience for her. Thanks for sharing your review!
Great recipe! Love that it comes together quickly in one bowl and you do not need to get the mixer out.
Delicious, soft and will definitely be my go to recipe for homemade tortillas!
That's awesome, Steph! So happy you enjoyed these tortillas and had good success with the recipe!
This is perfect for chicken shawarma. Thank you for sharing this lovely recipe! ❣️
You're welcome, Aubrey! Enjoy!
Thinner the better. The first few we did were a little too thick and ended up doughy and a bit tough. It took them a bit to bubble up for me and by the time they bubbled up, they were a bit tough. I am at altitude in Denver, so I wonder if you might suggest any recipe modifications...?
Hi Darin, if you can't roll them thin enough, cover them with a kitchen towel and let them rest for a little while, then roll again. If they were tough, you probably cooked them a little too long or at too high of a heat.
I live at 2600 ft in the mountains of NC and I don't modify the recipe at all. I know Denver is higher but you shouldn't need any modifications.
This came out so freaken good. I had tried a different recipe from a different website and they just did not compare to your recipe. I just want to perfect the circles.
Aww... thanks so much Mayra! I really appreciate you sharing your results!
Made these with my daughter for Taco Tuesday tonight. Fun, fast, and delish! She could eat tacos everyday, so you can imagine the number of tortilla packages we go through...this is an easy enough recipe that she can put together herself and have help at the end. No excuses for not having tacos now!
How fun! I'm sorry you can no longer buy tortillas at the store! But you are giving her some wonderful and delicious memories!
Wonderful recipe! We thoroughly enjoyed our burritos. This will go in my “favorite “ file. I’m a fussy cook and any recipe has to be exceptional to be added. Thanks so much for sharing, Mat
That's a true compliment, Mat! Thanks!
Hi Chris, while I was looking at more of your wonderful cookie recipes, which I make often, I saw this video and decided I should give it a whirl. Omg. So easy and so delicious! I made mine a bit bigger, so I got 8, and didn’t have any problems at all getting them into the pan. For those who are trying for perfect circles, I say why? Mine are pretty close, but I WANT them to look homemade, so perfection wasn’t my goal. Many of them really bubbled up when dry frying, but I just pinched the air out of them. Chris, you’re amazing! Happy holidays, or maybe I should say feliz navidad in light of this recipe. Thank you!!
Thanks, Rose! 💕 So happy you enjoyed this recipe and you're so right, they don't have to be perfect!
Would these be suitable for making breakfast burritos with and then freezing?
Hi Michelle, yes, they should work fine for that.
I love this recipe and it's sooo easy to make! Thank you!
You're welcome, Maria! Thanks for sharing your review!
Hi
I don’t have a stand mixer, just a hand blender. Would I be able to them with the hand blender or by kneading with just my hands?
Thanks
Absolutely! If you check out the video, Jen, you'll see how easy it is to make them by hand.
Make these tortillas last night and they are really super easy to make and deliciously satisfying. Thanks for the recipe ♥♥♥
You're welcome, Mel! I'm so happy you had good success!
I am really confused by a recipe that calls for extra virgin olive oil "or other fairly neutral flavored oil" because extra virgin olive oil has a very strong, distinctive flavor. Not remotely neutral.
Haha! You're right, Jason! But EVOO is super delicious in these tortillas as is more neutral-flavored oils like sunflower, safflower, avocado... Lard is also delicious so I guess you can say, the sky's the limit!
How would I go about using lard instead of oil in this recipe? Any idea on the quantity/measurement I would use?
Hi Justin, I would use the exact same amount.
I tried making tortillas several years ago in a regular frying pan. They did not cook evenly. After buying a cast iron skillet this year, I decided to try again. Perfection! I also rolled one at a time while the previous one cooked. Placed them into a glass storage container with a lid as I went along. They stayed warm and soft through the entire process until dinner was ready. We topped them with shredded pork and sauteed peppers and onions. Delicious. The family devoured dinner and it only Took five minutes to throw the dough together in my stand mixer. We will definitely be making these again.
Yay! So happy you had good success with these, Danielle! Thanks for sharing your review!
Sounds like you just may have become the family tortilla maker, Danielle! So happy these worked out well for you. Thanks for sharing your review.
These are so unbelievably good! I rolled out one at a time as soon as I added one to the cast iron on the stove (as I enjoyed a glass of wine!). Hubby could not stop raving about them. Thank you so much for this simple recipe:-)
Lisa
So happy you both enjoyed them, Lisa! Wine makes everything more fun 😂
Hi Chris, Just wondering if I could substitute for whole wheat flour?
Hi Wendy, I think you could safely sub some WW flour. I'd start with 25% and go from there.
Loved these! Super easy and fun to make. We didn't roll them quite thin enough but they were so soft and delicious that we didn't mind at all. Will definitely be trying as pizza dough and using for our dips from now on.
Thanks Emily! So happy you enjoyed them 😊
These are fantastic! So easy and taste amazing.
Thank you.
I was wondering how you would warm them if you didn't have a microwave?
Hi Angie, you can wrap them in foil and warm them for 15-20 minutes in the oven at 300 or 325.
Thank you so so much. These tortillas are delicious and with your recipe I made them myself.
You're welcome, Marlene! Thanks for sharing your results!
Wow, just wow. I never thought it would be so worth it, but, these are so fabulously delicious. Thank you for introducing me to such an easy flour tortilla recipe!
You're very welcome, Shane! Thanks so much for sharing your review. So happy you enjoyed them!
Hi! Huge thanks for this recipe, the tortillas are totally delish! I'd like to ask, can I make these adding some maize flour, and if yes, how much would be optimal?
Hi Lidia, I haven't tried this with maize flour but it would be worth a try. I would start with about 25% and see how that goes.
Hi Chris,
I gave the recipe a try with 25% maize flour, and it was just great! The dough was super soft, like cotton candy, and the tortillas turned out especially tender! (On previous attempts with 100% wheat flour, they tended to be a bit too dry even although I took care not to overdo them.)
I used these for quesadillas, and they were delicious! Thanks for sharing the recipe!
Awesome, thanks, Derek!
I used this recipe this weekend and it was perfect! Thank you so much for this, it was spot on and they were so delicious!!!
Yay! Thanks so much, Rosalinda for taking the time to share your review!
Hi! Can I used wheat flour or mix it with all purpose flour? Thank you!
I wouldn't use 100% WW flour but you can definitely mix some in.
I made these on a whim tonight instead of going to the store for tortillas on Thanksgiving Eve. Best quesadillas EVER. My little granddaughter says they are delicious. And they are. Thank you!
That's so awesome, Chris! Thanks for taking the time to leave your review!
I have an electric tortilla maker ? Can I make it in that ?
HI Mohammad, I've never tried making them in a tortilla maker so I can't say for sure how that will work.
I cannot wait to try these too. I am impressed that you answer all these comments! Like Justin above, I will be changing the size. I 'm a big fan of the tiny 4" tortillas but I always think (rightfully so) that I am getting ripped off when buying them or getting them in a restaurant. So I think the calculation would be: 16/((2^2)/(3^2)). This will give us 36 tacos. My wife says I have to halve the recipe. But I don't wanna! I like the idea of the bacon grease. But I already left our supply out in the woods for the bears to eat so I'll try avocado oil too. We already have a press so I will use that. We bought it to make pupusas but they are better off being hand-formed. We found the press easiest to use by putting the dough between two pieces of parchment paper. Wish me luck!
Hope you enjoy them, Phil! Haha, love the part about the bears!
Oh nevermind I see it in the directions now!!
Wow!!!wow!!! Most amazing tortilla recipe...excellent
Outstanding..so tender yet has a slight crispness...
Thank you...thank you for sharing, you are awesome.
Blessing to you.
Big hugs!!
Awesome, thanks, Judy!
Amazing my dad told me i need to find a tortilla recipe and I did this is so good love it
Thanks, Sydney! We appreciate you taking the time to share your results!
This recipe is pretty spot on, for a standard delicious flour tortilla. Sturdier than say, a restaurant style flour tortilla (Think Chevy's Fresh Mex chain in US), yet gentle and soft, esp. when kept in a tortilla warmer. I have used this recipe twice this week, a tsp or so or bacon grease as well as vegetable oil. My cast iron pan does a good job cooking, and I feel just like my Grandmother who was born and raised in New Mexico!!! It is nice to have tortillas around, since growing up, My grandmother would have similar style tortillas! I bookmarked this foolproof recipe. The trick is to let the portioned dough balls rest, and it truly allows for a wonderful texture when rolling out the torts!
Thanks for sharing your results!
I made this recipe twice and it's FANTASTIC!!! Thanks for sharing with us this AMAZING AND EASY recipe!!
Living in Brazil, that don't have a culture of appreciate mexican food, tacos, salsas, etc, my only choice rely on make everything from scratch!! This recipe gonna be part of my cookbook recipes!!!
Thank You very, very, very much!!!
Greetings all the way to Brazil, Alex! I'm so happy you've enjoyed these tortillas! Thanks so much for taking the time to share your review 💕
This recipe is the only one I use, love it
Thanks, Josie! 🥰💕🥰
I’ve used this recipe several of times and I love it! I definitely appreciate homemade tortillas now!
Yay! Thanks, Jade! I appreciate you taking the time to leave a comment!
I discovered this recipe about 2 weeks ago and perfection!!! I've loosely been searching for a recipe but many require lard/shortening, which I don't use. My daughter said the tortillas reminded her of grandma , so you know they are good!
That's wonderful, Lulu! Thanks so much for sharing your review!
Wow! Thanks so much for sharing this great recipe. I made my first batch tonight and while there’s room for improvement in my technique I am impressed. It was surprisingly quick and so easy!
Here in Australia a bag of 8 large tortillas can cost $6+ so we won’t be buying them anymore.
I used generic ingredients and plain old canola oil and the end result was lovely and soft. While they’re heavier than the Mission brand we usually buy, they were still quite light.
The only difficulty I had was in shaping my dough. I haven’t spent much time on a rolling pin - how do you get it perfectly round?
Muchas gracias from Down Under!
That's so awesome, Holly! Now you can have tortillas any time you want!
Regarding rolling the dough, it takes a bit of practice to get nice circles. Always roll from the center out. If you try to roll across the whole tortilla, they will get very misshapen.
Hi. I do not have a microwave. Is there another option for reheating?
Hi Gabrielle, you can wrap them in foil and warm them in the oven at 300˚F for 15-20 minutes.
when placing the dough circles in the hot skillet, is there oil in the skillet at all?
No oil, you don't need it! Enjoy!
Hi Gina, no oil is needed!
No, you don't. I just used the recipe this evening.
The tortillas came out super soft and were tasty. I rolled then out without flouring the surface. The oil in the dough helped not stick. I rolled it super thin or stretched it thin rather. Then cut into circular shaped (cheated with the shape by using a circular stainless steel lid that I use to cover a box 😉 ). Used a cast iron pan on low-medium heat. No oil used in the pan. Followed your steps that's similar to the steps like making rotis. Once I saw bubbles, I flipped it and just let the other side cook. Stored in tortilla warmer until ready to eat. Trick is to not leave it in the pan for too long. It came out very very well and this recipe is a keeper!! Thank you so much.
Thanks, Shobana, for this helpful review!
Hi
I have made the floured tortillas today worthwhile the effort the only problem they taste very floury.
I don’t know if I have not cooked them long enough or it’s too much flour when rolling out
Any ideas please
Hi Avril, it may have been a little too much flour when rolling them out. Also, be sure to wipe any excess flour out of your pan in between tortillas.
This is absolutely a fabulous tortilla recipe. I will NEVER buy nasty store bought again. I roll my tortillas really thin because they shrink up. I also bought a tortilla warmer which is awesome. When the tortilla is done cooking, I put them in there. My family goes nuts for them.
Thanks, Jenni! I agree, these tortillas do definitely spoil you!
I made these with bacon grease 'cause it's all I had and they were beyond amazing. Served up some carnitas and pico de gallo for the best meal I've had in ages. It was very easy to do, as a first time tortilla creator. Thank-you!
Bravo! Yum, sounds like a wonderful dinner!
Easy recipe that made a rainy afternoon more fun and jazzed up some meat leftovers into tasty fajitas for dinner! I am about to put the remaining tortillas into the freezer and love the fact that it will be easy to manage portions and waste this way.
Love all your recipes and they always turn out great!
Thanks so much, Alexandra! Sounds like a great rainy day project!
Mine came out pretty darn good. Maybe the first two were failures. But once you got going it was a snap! Using these with spicy shrimp tacos tonight
Sounds like a great dinner, Sue! Thanks for sharing your results!
I want to try this recipe, however a diameter of 6 inches is quite small for burritos. I tried to work out some math on this, it looks like if you want 10-inch burrito tortillas, the number of pieces would be: 16 / ( (5^2) / (3^2)) = a little less than 6. I'm not really inclined to go less than 10 inches for burritos, so I'm probably going to try splitting the dough into 5 pieces and having each of them slightly larger than 10 inches. Also, important before trying this to verify that the frying pan is large enough. Mine is 14 inches on the flat bottom, so I should be good.
Hi Justin, I think you've got it all figured out! Let us know how they turn out for you!
Sadly, this did not work out at all. Through no fault of your recipe. The scraps I was able to recover from the disaster certainly looked and smelled like flour tortilla. The problem I encountered is that I found it virtually impossible to drop the dough circle into the frying pan without having it land all folded over and wrinkled, and there's no time to recover it once it lands that way, it's already started to turn solid within a second of hitting the hot frying pan. I went through all the dough circles and had not a single one land in the pan successfully. I know that I made it more difficult with 10-inch circles, but 10-inches is pretty much the standard for burritos. I have no idea how they make these (beyond the recipe, which again I think was fine). Maybe I'll check out a youtube video to see how they get them in the pan without folding. For tonight, looks like I'm ordering out, haha!
Justin,
I had (and solved) this problem.
Next time leave the dough circle on parchment paper. That will keep everything stiff enough to you transfer to the pan. Put the whole thing into the hot pan face down, then peel back the paper (which will NOT burn).
Hope that helps.
Thanks, Steven!
My dough is resting right now. I am going to use this parchment paper technique as soon as I’m ready to cook. Thanks for sharing!
Made these last night. They are delicious! I used Avocado oil as well and they came out great. One question, mine were a little stiffer, not burnt and were similar color to the ones in your post (which I loved by the way), but they just weren't as soft and pliable as the store bought ones. Worked great for tacos and quesadilla, but I imagine they'd break if I was doing burritos.
Hi Amanda, I'm so happy you enjoyed them!
Regarding your question, you probably just need to steam them a little better. What I mean by this is stack them on top of each other, separated by parchment paper and covered with a clean kitchen towel. The heat will steam and soften them. If you need to reheat them, either wrap them in a damp paper towel and microwave them briefly or (better yet) wrap them in foil and warm them for 15-20 minuttes in a 300˚F oven.
I am confident store bought tortillas have much larger amounts of oils which keep them pliable, so store bought and homemade, are tough to compare.
I let them rest for a long time and even used a tortilla press yet they still kept springing back. how can I stop this?
Don't use a tortilla press. Just let them rest then roll them out. If they spring back, just let them rest another 3-5 minutes then roll them again.
How do you think these would turn out made with bacon grease?
I think they would be wonderful, Erma! Someone just recently shared their review and said they were wonderful with bacon grease.
Instead of oil you mean?
Yes, instead of the oil!
Accidentally used Kind Arthur's Bread flour instead of AP and this turned out so good! I'm sure it's great with AP as well - everything was ratioed perfectly. These were easy and fun to make - best homemade tortillas I've made yet! Thanks
That's good to know, Casey! Thanks for taking the time to share your results.
My only regret... Waiting so long to make these homemade. I hate store bought tortillas but I always continue to grab them while shopping for quick convenience. I never liked the taste, texture or long list of yucky ingredients. I never thought it could be this quick and easy to do it yourself. These tasted amazing...so soft and perfectly chewy. I'm so excited to never buy a package of tortillas again!!!
Haha! I know what you mean, Kate! It's so wonderful to be able to make them yourself!
Excellent recipe. I have a kitchenaid mixer and these tortillas come together perfectly. I've made them 4 times in the last few weeks. I have been using either bacon grease or lard, so not at all healthy, but so good. Rave reviews from everyone who has tried them. Thank you.
Yum! I know they're wonderful with bacon grease or lard! So happy you had good results and enjoyed them, Jodie!
These tortillas arse awesome and so simple. Definitely some helpful hints. Much appreciated!
Yay! So happy you enjoyed them Lori! Thanks for sharing your review.
Thanks for recipe. I made these yesterday and they turned out pretty good, except I found the dough much too wet to work. So I had to add quite a bit more flour. Next time I will try only 200 ml water.
Hi Marshall, yes, flour can be different so sometimes you need more on the counter than other times.
Don’t understand why some people feel the need for negativity...anyway...thanks for the recipe. I’ve never done homemade tortillas so this may seem like a dumb question. Is the pan dry when cooking the tortillas? I’m thinking maybe I heat up my cast iron and put one in to cook? Thanks for any help.
Thanks, Angela 💕
Yes, they're cooked in a dry pan. Enjoy!
Yummy!! I've tried other recipes using other ingredients (one even had no oil, gross!). but this one is the best by far! Getting ready to make some of those chips you mentioned!! Thank you and GBU!!
Yay! Thanks for sharing your results, Maria! Hope you enjoy the chips!
What a horrible read. I didn’t know if it was a short story or a recipe. No one cares just get to the point!
Thanks for your kind, thoughtful comment, Zaida. Sorry you're having a rough day.
Hahahahaha this was awesome. Loved the article and the tortillas were great.
🥰
OMG - the best. Kill em w kindness. Fantastic response.
Thanks, Tracy 🥰
<3 <3
Great minds think alike!
Love you and your kind heart, Chris! I appreciate your thoroughness for this tortilla newbie and I just can't wait to try these! Hugs!
Thank, Stephanie 💕
Thank you for posting this recipe! I have not tried them as I just now ran across it, but I can already tell they will turn out delicious. This recipe is versatile. You can add different herbs and spices in the dough to compliment any dish. 😊
So true, Sonya, about being versatile! There are so many ways to use these tortillas too. We love them as a crispy wrap for breakfast sandwiches. Hope you enjoy them!
What a great idea to add herbs and spices! Thanks for that tip!
What a waste of time, search the page for 10 minutes, and still could not find the recipe
Hello Phil, I’m wondering if, perhaps you forgot to put your glasses on, as there’s a button at the top of every post that says “jump to the recipe”. You don’t even have to scroll for a second. Thanks for visiting!
Hahahahahahaha
💕
Well... I am sure this is a great recipe and user error but for some reason I am awful at making tortillas! This is my second try and they just don't look like tortillas to me! I can't roll them in a circle to save my life and they turn out either super crispy or not cooked but also crispy somehow... I wish I had someone to show me. Maybe third time's a charm hahaha.
Hi Ashley, you can do it! There are well over 1200 readers who have had success with this recipe. We're actually going to be adding a video to the post this week so your wish will come true about having someone show you. If your tortillas are crispy then either you're cooking them too long or not allowing them to steam with the other tortillas after you cook them. I promise you can do this and you'll be so happy with yourself when you have success! 💕
Hi Ashley, I have a hack for perfectly round tortillas. Roll your dough out to correct thickness, and use the glass lid of an 8 or 9" pot to cut your circle.
Thanks, Marshall.
Ashley,
just like making pizzas, making circles will become easier the more you do it. If you don't just call them rustic.
As far as the cripy/not cooked. Cooking on a comal or a cast iron skillet allowed to warm up at a medium temp is a good starting place. increase or decrease the heat if it's cooking too fast/slow.
I just made these yesterday, and wow. They were so good! Like eating at an authentic Mexican restaurant. As someone else said, I'll never go back to the store-bought kind after trying these. So easy and soooo good! I made them on a griddle and the work went quickly.
Thank you for the recipe. We just enjoyed these fresh tortillas as breakfast burritos. They definitely hit the spot! So easy to make and so good! Allowing them to steam is key and glad I know this now! Cheers!
Breakfast burritos sounds great! Thanks so much, Julia!
Oh my goodness I can't wait to try this!!! I've just recently began cooking again and my wife is amazed with what I do!!! I've been wanting to make homemade tortillas but was somewhat intimidated by the thought of it. Thank you so much for making it feel so easy!!! Updates to come!
That's so awesome, Stacy! Do let us know your results! Enjoy!
These are definitely the go to recipe for Tortillas. Perfect! Thank you so much for the recipe and advices. I also would like to try this with gluten free flour or spelt flour, any advices? Tia xo
Hi Rose, I'm so happy you enjoyed these tortillas. I haven't tried other flours but I know from comments that other readers have used GF flours with good success!
Well I used whole meal spelt flour and they also turned out great! Thank you so much for this recipe
Thanks so much, Rose, for sharing your results. This will be so helpful to other readers!
WOW! These really ARE the best ever homemade flour tortillas! Thank you so much for this wonderful recipe and helpful hints. I have tried SO MANY flour tortilla recipes and always ended up with bland, stiff discs of awfulness. I made these with avocado oil and they came out delicious. Fresh flour tortillas are few and far between in NYC, but I no longer have to worry about that 😉
Thanks, Larissa 💕. That's awesome that you have had great success, finally. Thanks for taking the time to share your review!
Hi do we have any other options for extra virgin olive oil? Will vegetable, canola, soya bean be as good? Thank yo.
I also am wondering this
Hi Kimberley, hope the answer above helps.
Sorry, somehow this comment got buried. Yes, there are lots of other options; butter, any kind of oil, bacon fat, lard... it all works!
Traditionally lard is the go to fat for tortillas, but since we are trying to be more heart healthy we use canola oil. Works great for this recipe! They came out tender and easy to roll out. Thanks 🙂
Hi Edith, I'm so happy you had good results with these tortillas. There are lots of options for the fat in these tortillas. Some people prefer oil (olive oil, canola, sunflower, avocado...), some lard, some bacon fat, some butter. The good thing is they all work well.
i have used this recipe its lovely my family enjoys it i use differnt fillings for different occassions and they came up perfect
keep sharing
much love from Zimbabwe Africa
Greetings all the way to Zimbabwe, Kay! Thanks so much for taking the time to write. I'm so happy you've enjoyed these tortillas!
I made this up one afternoon when I was out of tortillas.... Omg they were amazing... They turned out picture perfect... And the taste of them were exactly what I was hoping for...
My daughter thought I was joking with her when I showed her that I made homemade tortilla. She thought they were store bought.
I make a lot of homemade bread so now I can add this to the list... Thank you so much for the recipe... Now I want to make corn tortillas. Lol. Thanks again!!!
Bravo! I love it when we can add new skills to our repertoire, especially when they're delicious new skills! Thanks so much for sharing your results, Jeana!
Really Good!!
Thanks, Jack!
I have been using this recipe for over a year. It's wonderful and so easy!! I use duck fat( I live in France) and it's soooooo yummy... I love that I can have good tortillas that are not full of chemicals. Thanks for your recipe!
Duck fat? LUCKY you! That's awesome, Luanne! I'm so happy to hear these tortillas are being made all the way over in France! Thanks for taking the time to share your review! 💕
Also, how to heat up if we don’t have a microwave?!
Hi Emma, you can wrap them in foil and place them in the oven (325˚F) for about 20 minutes.
Looks like a great recipe! Would using whole wheat flour work?
Hi Emma, I know some readers have had success with using some WW flour. I haven't tried this personally and would have to do further testing to be able to recommend this.
I made these exactly according to the recipe (used avocado oil) & got 16 delicious, soft, hard to resist soft taco-sized tortillas! There is no need to EVER buy flour tortillas again. Thank you for the recipe!
I agree, Lucy! We just had a ham and cheese quesadilla made with these tortillas. So good! And that's exactly what I said to Scott! There's no comparison to the store-bought tortillas!
Love it! Thank you so much. Struggled with making these at first but took some tips from the comments about using boiling water in the recipe and I promise you, it works. Thanks a lot. Keep sharing!
Thanks for sharing your results, Nkele!
Hi I was wondering is the serving size 124kcal for 2 tortilla or is this just for 1? Im just trying to make sure I add the right amount for my calorie counter.
Thank you
Hi Teddy, if you make 16 tortillas as directed in the recipe, it's 124 per tortilla. I sometimes (when I'm watching calories) will make 20 or 24 smaller tortillas which will have less calories.
If I don't have a kitchen/tea towel, can I use paper towels instead? The only towels I have would be too fluffy and I don't want them to leave towel lint in my tortillas!!
Hi Delia, yes paper towels will work fine. You could cover the paper towels with you fluffy towel just to keep a little more steam in.
Hello, i am a little confused about what a stand mixer is. Is it another name for blender? Or a food processor? Or a knitting machine? A link or a picture would help me a lot. Thanks in advance.
Hi Ahmed, I'm so sorry that was confusing. I stand mixer is just a heavy-duty mixer used for making cakes and bread doughs and lots of other things. This flour tortilla recipe can be totally made by hand though.
I posed a resort yesterday but I forgot to add that I used an extra 1/2 - 3/4 cup flour when kneading because the dough was sticky. I also used a little more when rolling each ball. Otherwise the recipe was great.
3c flour plus an extra 1c for kneading & rolling
1/3c avocado oil
3/4t salt
1t baking Powder
Water
Mixed in standing mixer - less than 5 minutes
Kneaded for a few minutes on countertop
Divided into 1.5oz balls (yes I weighed each - started with 3ox but rolled too big - large burrito size but I wanted fajita size) I got 18 balls
Let sit on lightly floured cookie sheet covered with wet towel (mine sat for 3 hours because I wasn’t ready)
Rolled each one, thin lunch meat / slightly see through , were PERFECT thickness
Cooked on very hot dry cast iron For 1-2 min per side then put into tortilla sleeping bag pouch I got at SLTable (or 2 damp towels)
Steamed to perfection. Family favorite! Soft, chewy, held wet fajitas fixings, did not rip or break. Reheated next day in micro, slathered butter - delicious
Thanks so much, Julie, for sharing this great review! It will be very helpful to others!
I made exactly as written and they were perfect. I made a batch and a half as I didn’t know how many I would get. I made dough, divided them into 3oz balls (I got 9 at 3oz each ball from one batch then another 5 with 1/2 batch). I let sit on dusted cookie sheet covered, room temp, with damp flour sack towel. They sat for 3 hours until I was ready to roll. I discovered at 3oz ball was way too big. It rolled to giant burrito size. So I cut in half to 1.5oz ball - which was perfect for fajitas. Texture of dough was silk. Rolled to paper thin and handled beautifully. I could roll out and still pick up to transfer to heated cast iron (dry). I did discover you need to dust off all the flour or it would burn. I could brush off with silicone brush on super hot cast iron. My husband cooked all (about 28 total ;0 ) tortillas on 2 very hot dry cast iron. Only took about 1-2 min per sides. Puffed up like naan/pita then went flat. Very quick cook. Then I put into a tortilla “sleeping bag” padded pouch I got at Sur La Table for about $8.00. This steamed to perfection!!! Soft, chewy, held up to super overstuffed fajitas. Heated up next day and added butter - delicious!! My family was very impressed and said I could never buy tortillas again. I had perfected home made corn but my last try at flour was 50% so I searched for new recipe. Oh, I used avocado oil, as that is what I had. I love salt but the 1t salt with the 1t baking soda - was a little salty for me. I will use 3/4t salt next time. Thank you for sharing. This will be my staple recipe - my “oh those, yes they are home made and took all day 😉 (little do they know it took 5 min prep, 2 hour rest and 20 min cooking, but a real lady doesn’t reveal her secrets). Thank You!
Hi, i tried a small batch and still tasty but mine were too dry and cracked when i tried to fold them, any ideas what I've done wrong? Thanks
Hi Sam, you either cooked them too long or the heat was too high. Because these tortillas are rolled thin, they cook VERY quickly. Also, be sure to stack them after cooking so that they steam each other a bit and stay nice and soft.
Hi!
Is it possible to use a bread making machine to knead this instead of a stand mixer?
Sure, that will work fine!
I love this recipe! The tips helped me fix the problems I’ve had rolling out the dough and it sprinting back. Leave it longer to rest! The cooking time tips helped me tremendously, as well. I had been using too high heat and/or too long. Now, I have soft, flexible tortillas! Yum. Thank you.
Thanks so much, Samantha! I'm so happy you enjoyed these tortillas and appreciate you taking the time to share your review 💕
My first time making flour tortillas and these turned out beautiful. Followed the recipe exactly except cut it in half in case it didn't work. Used the stand mixer which made these very easy to make and get the texture right.
How am I going to go back to store bought tortillas after eating these? I'm going to experiment with making them bigger next time.
Yay! Thanks for sharing your review, Laura. You're right, it's hard to go back to store-bought tortillas after trying these guys
I have been using your recipe for years and I haven't bought store bought since. Thank you! I am making a lot of these tomorrow morning and I was wondering if I can make the dough tonight and refrigerate it and then cook them in the morning to save time. Would that alter the texture or taste at all? Thanks so much!
Sorry, I'm behind in answering my comments. I haven't tried doing this Shay so I can't say for sure. I have made the tortillas completely in advance and then warmed them with good success though.
Thank you for all your tips you included! I have been making flour tortillas for years but I could never figure out why mine were stale and hard after they cooled down. I am excited to try this recipe. I am grateful for you taking the time to explain how to cook them, store them, and roll them out
Sure! Hope you enjoy them, Christine!
This is the easiest tortilla recipe I have ever tried. I have been making them since 2015 when I found the recipe. I have to make a double batch just to keep my family happy. The tortillas are always soft wilt a bit of chewiness. if I cook them just right they rarely crack when days old. With the leftovers the day after taco night I like to roll up the leftover meat in them and fry them up. Yummy!
Thanks so much, for sharing this great review!
Can I use self rising flour?
Hi Tina, no, you don't want to use self-rising flour for these tortillas. Self-rising flour has specific amounts of flour, baking powder and salt which will differ from this recipe.
I''m a little confused as to when I'm meant to let these rest. In the instructions at the bottom it sounds like you don't rest the dough until after it's been portioned out. Yet earlier in the blog it says rest then portion it out.
I mixed mine but had to add loads of extra flour (at least another cup and a half) as it was far too wet and sticky when kneading. And then I had to knead in even more because I couldn't portion it out with it being so sticky. Not sure how they're going to turn out but have the rounds resting at the moment, but pretty sure I should have added even more flour as I think they'll be too soft to pick up with out it getting all out of shape.
Hi Rosemary, the dough is portioned out and allowed to rest before being rolled out. In the post, I say it's important to let the dough rest after mixing. I'm referring to the rest time after dividing the dough into 16 pieces.
I find it best to let it rest as a whole. I use 3-4 cups of flour, 2 teaspoons of baking powder and 1 teaspoon of table salt, (2 if using kosher). I mix those ingredients first then I take six spoonfuls of saved bacon grease and incorporate into mixture. I use my hands to mix in the grease and squeeze it until little balls of grease form and keep doing that until you don't notice anymore and it's fully incorporated into mixture, (you can use any lard but bacon grease gives it a great taste and it is really authentic Mexican). I then add 1 1/3 cup of hot water to mixture. Knead the mixture by hand until the dough no longer sticks to your hands. You may have to add a little flour as you want to be able to pick it up without it sticking. Once that is done cover the mixture with a towel and let it rest for 30 minutes. Dust a flat surface and use a comal (cast iron skillet) on high. Start grabbing the dough and pinching off balls of it into your hand, bigger than a golf ball but smaller than a baseball. You should have about a bakers dozen when complete. Grab a ball and press with your palm onto the floured surface and start rolling with rolling pin, I usually roll almost in a circular motion to form a decent circle. Throw it down on the comal until bubbles start to form them flip for an additional 10-15 seconds. If you are quick enough you can have one ready to put down once you take one out. Also once you get almost half way turn down the skillet to half, then when closer to the end almost on low as a cast iron retains eat very well and will cook the last on completely off. Letting the dough rest is crucial as it gives it time to absorb the water and will produce soft tortillas. You can make them as thick or as thin as you like and they will be great. I usually bake my bacon and save the grease in the fridge and which can be used especially for tortillas or put a scoop in green beans, or making refried beans. Good luck, once you master it you really won't want to ever buy them again.
Thanks, BJ! You might need to start your own blog 💕
Is it possible to bake these vs frying? Like putting them on an upside down cupcake/muffin pan or on a mini loaf pan (to make taco boats)? My grandbabies love the boats.
Hi Beck, I would probably make the way the recipe calls for then brush them with oil and bake them over a muffin pan. I don't think the results would be great to bake them in the raw state.
They're not being fried. They're being carefully monitored on a dry hot surface to cook evenly on first one side then the other. Who said anything about frying them? The recipe doesn't call for copious amounts of oil in a pan.
Thanks, Cal-el.
I think she was meaning frying/cooking in the pan. Not frying in oil 🙂
I monkeyed with the recipe a bit cuz that's how my brain is wired. I quartered the recipe because I was cooking for just myself and if I wanted stale torillas I'd just get them from the market ;-). I know I could have frozen the extras but with the pandemic and working from home I've been cooking a lot and many recipes don't scale down well (soups, meatloaf, roast chicken, chili...you get the idea) so my freezer is very full. Instead of all AP flour I went with equal parts AP flour, WW flour and plain (not self-rising) corn meal. I added about a tablespoon of dried tomato powder to the dough cuz I had it on hand. I mixed them by hand, divided into 4 balls, flattened and covered them with plastic wrap and left them on the counter to rest for a couple of hours.
They rolled out really thin very easily. I used a piece of floured wax-paper on the counter and my rolling pin to make it ridiculously easy to transfer them to my preheated pan. As I cooked one, I rolled the next one out. Five minutes of cook time later I had 4 wonderful, fresh 8-inch tortilla. I don't think I'll ever go back to store bought.
Thanks for this recipe. Next batch I do I may try to incorporate some cooked, wrung-out dry, and pureed spinach in place of some of the water. Excellent recipe to experiment on.
Thanks so much, Jim, for your detailed review. The spinach tortillas sound intriguing!
I made these today and super easy to make. I used spelt wheat flour and vegetable shortening instead of oil. They still came out great. Actually, whenever I had the regular flour ones they had this chewy texture. These ones were super soft and were melting in my mouth.
That's awesome, Ashley! Thanks for sharing your review! I know it will be helpful to other readers!
A great recepie, really works ! Just what I was looking for !
Yay! Thanks, Peter!
Hello, I don't have a stand mixer, can I use a hand held mixer? Or what other suggestions do you have? I'm looking to make these tonight
Hi Erika, you don't even need a mixer. I always mix these up by hand now. If you look up in Café Tips in the post, I give some tips on making them without a mixer.
I do it the way my Mom and Grandma did it, with 2 knives drawing them together to mince the flour and lard together.
I do have a KitchenAid but that is overkill for this imo.
Great recipe ! I used Lard from the pig we got from the local farmer and they were supertasty!!
Thanks.
Awesome, thanks SJ!
Can I substitute the flour for rye or spelt flour? Less gluten flour?
Hi Monique, I have only made these tortillas myself with all-purpose flour however other readers have reported good success with other flours.
I enjoyed making these so much. I have tossed all the bags and boxes out of my life (minus the ones for baking/spices ECT). I was so thrilled to finally completely make a full Tex-Mex meal including refried beans (in express cooker with no fat products or frying LOL), just as my Tex-Mex rice is my own spice blend... Now I conquered my tortillas. They turned out fabulous and were perfect for crisping up in the air fryer for chips, making burritos, and I even made flautas in the air fryer as well. So simple, as my dough rested I cooked my rice and meat. Absolutely a keeper!
That's awesome, Becki! Sounds like you've got this whole Tex-Mex thing totally figured out. Thanks so much for sharing your results! 💕💕
This is the first time I am using your blog.
We tried the tortillas last evening and the recipe was accurate...as I am an Indian and can roll out Indian bread I got perfect round shaped tortillas. After frying these on the tawa or chapati pan these resembled the ones in the picture.
My aged parents enjoyed the tortillas - found these moist, soft and succulent in texture.
Thank you for sharing this recipe and giving us a memorable tacos dinner.
Will definitely try out more of your other recipes.
Hi Kamini, welcome to The Café! I'm so happy you and your parents enjoyed these tortillas!
I haven’t quite managed circular tortillas but these are easy and delicious nonetheless. They elevate the tortilla in a recipe from filling holder to an important ingredient in its own right.
That's a great way to describe these tortillas, Alison! Thanks so much!
Can I substitute whole wheat flour? 🙂
Hi Mindy, I haven't made these tortillas with WW flour but other readers have reported good success using some WW flour.
These were amazing!!! I will never buy that Mission brand again. I was shocked at how easy they were to make too. This will be a recipe I make at least once a week now. Thank you so much!
Yay! I totally agree, Leala! Thanks for sharing your results!
Quick question. This recipe looks nice and easy. But you say it's 124 kcal, which is 124,000 calories right? That seems... high. I mean like 400 cheeseburgers too high.
Hi Drew, there are different types of calories. A food calorie is actually a kcal so the nutritional information is correct. One tortilla is only a small fraction of the calories of one cheeseburger. You can read more about it here: https://en.wikipedia.org/wiki/Calorie
The recipe was easy and the tortillas were delicious. I ate one with butter spread on like you would toast (my favorite way to eat homemade flour tortillas). I mixed by hand (easy to do). It was a little wet and sticky, I just sprinkled a little flour at a time to get ththe right consistency. I don't remember exactly my grandpa made tortillas but, these taste pretty close. I am totally using this recipe again. Thank you!
Thanks for sharing your results, Michelle. I love how food can take you back in time 💕
Im looking forward to making these for my wife and myself.
Was wondering though, is there differences in cooking time when
using propane, gas, electric?
Hi Claude, I would actually go more with the color and appearance. You want the top to start getting big bubbles and the underside to be light golden in spots. When you flip it over it doesn't take long. Just check the underside and the bubbles should be flat and golden.
This was an absolute hit with my family! It was quick to make and remained soft as ever! Very easy to roll out and would 10/10 recommend making these tortillas at home rather than buying it from the store. Absolutely loved it! Thank you so much for this recipe!
Thanks so much! We really appreciate you taking the time to leave a review! So happy you enjoyed these tortillas!
Can I use butter in place of olive oil? And if so should the butter be cold and the same measurement as olive oil? Thanks
Hi Nada, you could use an equal amount of butter but it should be melted.
Hi!
Love these! Want to make them for a dinner party tonight. Do you think it would be okay to make the dough in the morning ready for the evening? What about rolling them out but not cooking them?
Thanks!!
You could roll them out and separate them with parchment paper in a ziplock bag or storage container. You could also make them completely this morning and then just heat them in a pan to freshen them up right before dinner. That would be the least labor when your guests are there.
The very first homemade tortilla recipe that didn’t come out dry or too thick! I live in Japan where good Mexican restaurants are hard to find, and store bought tortillas cost 7 dollars per pack of 10. So I truly appreciate this quick, easy and GOOD recipe with detailed instructions. I do wonder though, what I did wrong for my tortillas to come out yellow and a bit more greasy looking than the pictures here. Any tips to help? My friend thought that I had made rotis when I posted on Facebook... Also if you have rolling tips to make it perfectly round that you could share, that would be wonderful! I use the old fashioned, just straight, wooden rolling pin. Thanks!
Yay! So happy you had good success with these tortillas, Moimoi. I don't think you did anything wrong, it's probably just a different type of flour.
As far as rolling the tortillas, it just takes practice. Once you get one rolled though, you can shape it a little bit with your hands to make it rounder.
I found the best way to roll in easy circles is to start in the middle, roll forward but not all the way to the edge. Go back to the middle and roll backwards but not all the way to the edge again. Turn the tortilla 45 degrees, about half way, and do the same. Flip it over and repeat the process until you get it as thin as you want. It still takes practice but it is a step in the right direction. Hope this helps!
Thanks so much!
Not sure if the type of flour we're using, but the dough mixture still looked very wet with these quantities. We added 100g flour gradually until the consistency matched the picture and the dough was a nice texture to work with (ended up at 50% hydration.)
My 6 y/o daughter and I had fun coming up with a production line of rolling, cooking, flipping and stacking the tortillas!
Hi Mike, flours can be very different and sometimes the amount of moisture in the air can be a factor too. I'm glad you enjoyed them and had fun making them!
I wish I could rate this recipe 10 stars. Tonight was fajita night and even at my local market where there are many natural options, I could not find a single tortilla that didn’t contain some artificial or unnecessary ingredients. So came home and quickly made these and WOW unbelievable. They were almost too soft but had no trouble rolling them. Also, hubby tends to over cook tortillas on the stove but even with that they were incredibly pliable and the absolute best tortilla I have ever had. Amazing recipe!
Ps I followed the metric measurements exactly except I used just a bit less oil(about 2 tsp less) and I used 70% unbleached all purpose and 30% whole wheat pastry flour.
Thank you, Bella 💕 Thanks so much for sharing your results!
Brilliant. I had no idea tortillas were this easy to make. And they taste delicious. This is such a great recipe, I will continue to make these over and over. Thank you!
Yay! Thanks, Melissa!
Hi there!These came out almost perfect just because I prefer shortening to olive oil.This dough was easy to roll out.It helps to roll it as thin as possible to get it soft.Thanks for sharing.
Thanks, Dee! I'm so happy these turned out well for you!
This recipe made made 27 mini (4-inch) tortillas for taco night and they were seriously awesome! The kids ate 5-6 each and we almost finished the whole batch! Thanks for tip of using a covered container to keep them warm and soft!
I love the idea of making mini tortillas! I'm going to try that!
This tortilla recipe is great! The dough is soft and easy to work with, it is not sticky at all! The tortillas are soft and buttery and tastes good with everything! Tortillas are a easy and quick meal to make. I will definitely recommend and will reuse this recipe. This recipe toke me about 1 hour and 20 minutes and I skipped the baking soda and it turned out fine. I use oil instead of butter for cooking them and beautiful bubbles appeared quickly.
Thanks for sharing your results, Emma!
hi I just wanted to ask: do you freeze the dough before or after you cook them?
Hi Astraea, I freeze them after I make them. I usually separate them with parchment paper so that it's easy to just remove 1 or 2.
Hi!
I've read through the comments and honestly they sound incredible. I was just wondering whether the nutrition info applied to the whole batch or just one tortilla. (E.g. are there 18g of carbs in 16 tortillas or are there 18g of carbs in one tortilla)
Thank you.
Hi, the nutritional information is for each tortilla.
I don't have a stand mixer, can I use the dough setting on a bread maker?
Sure, Carly, that will work great. You can also easily make them by hand, check out the Café Tips.
I'll never buy flour tortillas again! These are even better than the fresh made ones at our local Tex Mex restaurant. Since COVID lockdown I've been making these 2 or 3 times a month. I always double the recipe, mix with my Danish dough whisk and they come out perfect. We love the leftovers for quesadillas!
That's so wonderful, Lauren. Thanks so much for taking the time to share your review!
I use this recipe all the time. It's great. I add cinnamon and maple syrup if I'm making them for breakfast wraps.
Thanks, Quinn!
I used rye, spelt and brown rice flour. They were tasty! The family loved them.
That's a wonderful combination, Stacey! Thanks so much for sharing your results!
I'm so glad you found yourself a recipe.
But just to tell you, as a real Hispanic woman, we don't have recipes for our tortillas. It's a tradition that gets passed down and is perfected by the person. We don't make our masa in a mixer, we knead it by hand. This is why yours have come out too crispy, crumbly, or too sticky. A testal isn't made by forming into a ball and mashing down. It is carefully made by turning in our hands so that when the tortilla is rolled out, it comes out round. Then the tortilla is cooked on a comal not a pan. It is taken off the comal and into our tortilla warmer. It is perfection, warm, and can be eaten right then or at the table with food. It is not dry, hard, or crispy. We can't teach you in a recipe because there is no recipe. We have to show you. There are no measurements because as I said before, it's a tradition that gets passed down.
Dear Real Mexican Tortillas,
You are so blessed to have this wonderful heritage! Thanks so much for sharing the charm and deliciousness that is often passed down through Hispanic generations.
However, others of us, who don't have this amazing background and/or learning experience do have to rely on a recipe and a tried and true technique for tortillas.
If you look through the comments, there are many Hispanics who have thoroughly enjoyed this recipe because it does taste like their "mother's" or "grandmother's" tortillas but perhaps they just never had the opportunity of learning at their mother's or grandmother's sides as you have.
Your tortillas sound AMAZING!
Kind regards,
Wanna-be Real Mexican Tortilla Maker
Amazing the differences between Hispanics and White Americans in terms of recipes! Measurements v. Feelings. Just fascinating to contemplate how so very different our peoples are. Thanks for pointing this out!
You're welcome, Aloise.
I am also real Hispanic woman, where my mother woke up at 3 am to make a costal of flour tortillas for her entire children (married with families) and I have to say, this recipe is the best recipe I've found after so many and they remind me of hers! They came out soft and I just loooved how they fluff up on the pan. Dear Real Mexican, I think you must have made them wrong.
Thank you so much for your recipe. It definitely brings joy and satisfaction when we have our tacos and quesadillas.
Thanks for your feedback 💕
Its so wonderful your story but this recipe is nice for people that arent 'real Hispanic women' ....maybe we can actually share the love of the food if thats ok ...kinda rude to the person who wants to share
Thanks, Mark 💕
I’m a real Hispanic women who is looking for a new recipe. I don’t care for the thick tortilla recipe which was passed down and shone to me. Why would you even leave this comment on a recipe you obviously aren’t going to use? It’s just rude and ignorant. Obviously her recipe is working for the star rating!!
Thanks, Des, for taking the time to share your comment. 💕💕
Definitely appreciate your heritage, but kuddos to Chris for sharing this recipe to those of us who are not of Hispanic roots. I don't understand though why there is a need for such remarks. Sharing is caring. Chris, you are very much appreciated and looking forward to more wonderful recipes on this lovely page of yours! BTW, I am making this as I put in my 2 cents worth.
Thanks so much, Airish 💕
Has anyone tried this with a gluten-free option? What flour would you recommend?
Hi Sharon, I haven't but hopefully some of our GF readers will chime in!
Thanks for the receipe and step by step instructions. Would you be able to provide this recipe by weight (grams)?
Hi David, if you look above the word "Instructions" in the recipe, there is an option for metric conversion. Enjoy!
Opps! Sorry Didn't see that! Thank you!
EXCELLENT RECIPE! I made these using my stand mixer. Allowed the tortillas an hour rest before rolling. This is definitely my go-to recipe for tortillas from now on. Can't wait ot to try the "pizza" with the few remaining. Thanks for a great recipe.
Thanks so much, Maria, for sharing your results! 💕
You're welcome, Maria! I'm so happy you enjoyed these tortillas!
Omg! The best tortillas ever! I’ve tried a few different recipes and these where by far the best! They were so soft and they tasted so good!! I’m never buying store bought tortillas again! These homemade ones are just amazing! Thanks so much for this recipe!! 💜
You're welcome, Sara! Thanks for sharing your review! It would be hard to go back to store-bought tortillas after these!
It worked well! It made 16 thin tortillas good for burritos although a bit small.
Awesome! Thanks for sharing your results, Katy! If you're making burritos, you might want to divide the dough into 12 or even 10 portions for larger tortillas.
First time successfully making tortillas from scratch and they turned out So Great!!saving this recipe for all future taco nights!
Woohoo! That's so awesome, Jenn. Thanks for sharing!
It came out perfect thanks keep up the good worl god bless
Thanks, Joao! We appreciate you taking the time to leave a comment!
I tried the recipe tonight and loved it. However, my tortillas seem to be a bit dry. What could I do to help this problem? I measured all the ingredients as listed above. I'm excited to try again with any recommendation you might have. I'm originally from Texas, so fresh tortillas are a way of life. We recently moved and I can't seem to find any that are up to par!
Hi, flour can differ in different areas of the country. Do you measure your flour and level, stir, scoop and level or scoop, fill then level? The different ways of measuring can also yield more or less flour. I prefer the stir, scoop and level OR the scoop (with a separate cup), fill and level methods.
The other culprit in dry tortillas is cooking them too long. These tortillas don't take long at all to cook. And be sure to stack them between paper towels or parchment so they can steam a bit and soften each other.
When resting and when cooked I place them under a damp towel so they don't dry out. Maybe that will do the trick. Goodluck!
Thanks, Michelle!
Great recipe!
Thanks, Luis!
I have made mine using these steps and its amaaaazing!!!
They also looked super gorgeous wih those cute lin brown spots when I cooked them. Thank you for this super easy but reliable recipe!! ❤️
That's so awesome, Euna! Thanks for sharing your results!
Great recipe for a healthier version of tortillas. I used olive oil and let the dough sit for 6-8 hours. The dough was so easy to work with. I had some dough left over the next day and made some. The tortillas rolled out like butter. Super soft!
Thanks, Daniel! I appreciate you sharing your results!
Should I add oil/butter to the skillet ? Is cast iron skillet better to use, or is a teflon skillet work just as well?
Hi Robert, no oil needed! I usually use a non-stick skillet but cast iron also works well!
Excellent recipe! Easy to make and the tortillas were perfection!
Thanks so much! So happy you enjoyed these tortillas, Precy!
Hi I’m excited to try this recipe as I have spent too much money buying them from the stores. My only question as I work all day is, would it be ok to mix the dough in the morning and leave it sit till the late afternoon before Making them into balls and cooking them? I don’t know if I will have enough time in the evening to let it sit? Thank you for you help and for sharing the recipe.
Hi Christina, sorry to be slow to respond. I've been flooded with emails. I haven't tried this but I think that might be too long for the dough to sit. It might be better to make the tortillas in the morning and then just warm them up before serving. I just wrap my tortillas in foil and warm for 15 minutes at 325-350˚F. Hope that helps!
Can i make the dough by my hand?
Yes! If you look up in the Café Tips in the post it explains how. That's how I always make them now. Enjoy!
Just made these but cut recipe in 1/2 as only 2 of us...and now I wish I just believed the title. I did not get mine as pretty an round as your but I am sure I will get lots of practice as I dont’ plan of using any other recipe in the future. I will add a bi more salt next time as I used fine sea salt and they could have used a bit more. But they were perfect with carnitas and salsa and so easily to roll!! Thanks for sharing!
Thanks, Debbie, you will definitely get better at rolling circles as you go! I'm so happy you enjoyed them!
Thanks, Debbie! They will get more round as you make more of them! I'm so happy you have enjoyed them!
Onward with perfecting your tortilla circles and precise level of Kosher salting... Just keep at it there, you PowerGirl!!!
Oh wow!!!! These turned out just perfect! Will certainly making them over and over again. Thank you so much for this recipe.
You're welcome, Sam! So happy you enjoyed them!
Could I make this recipe using a bread machine to make the dough?
Yes, you can definitley do that, Jennier!
Yes, you can definitely do that, Jennifer!
Thanks for the great recipe! When my siblings and I made this at home, we made two batches wherein one had baking powder and the other had none. I think we were just really hungry but we found both versions delicious. It's good enough to eat on its own (we basically devoured them), and then we placed cheese in the rest of them. It's also very easy, no mixer required just as the author stated.
And I think I forgot to place the star rating so here it is!!
Thanks for sharing your results, Anne! I'm so happy you and your family enjoyed these tortillas!
Hi Anne, I like to rewarm them wrapped in a damp paper towel in the oven in a tortilla warmer or wrapped in aluminum foil - 350˚F for about 10-15 minutes. The microwave also works well. Wrap the tortillas in a slightly damp paper towel and place on a plate, microwave on 50% power for 30-90 seconds, depending on how many you're trying to warm.
Wow these are better than fantastic!! We made the full recipe for the 2 of us (Oops) but made a bunch into melt in your mouth chips. We made chicken ceasar wraps as well and I'm soooo full! But there are chips calling my name. I think I'm about to really, really hurt myself.....
Haha! I get it, Barb. Thanks for taking the time to share your results. The chips sound wonderful!
I made these recently & they turned out great for my first try. I found when we reheated them on the stove top the next day they didn’t taste quite as good, maybe a little hard. I need to make 40-50 of them and wanted to make them the day before & then reheat right before serving. What do you think the best method for reheating would be? Do you have a preference between microwave/stove top/ oven especially for large quantities. Thank you!!
I'm so excited to try this recipe, but would love to freeze part of them since 16 will last forever for 2 of us! You mentioned they're freezer friendly, but I'd love some details. Are you freezing the dough or the cooked tortillas? Any other tips are appreciated! Thanks in advance.
Hi Wendy, I freeze them after they're cooked but they also will keep well in the refrigerator for 5-6 days. Enjoy!
These were absolutely great, which surprised me because I probably messed up making them. I have a new stand mixer ( not a kitchen aid ) which I tried to use. I followed your exact recipe even though I'm never sure how to measure 3c flour and would prefer a recipe using weight instead)$90 of volume. My dough hook didn't do a very good job. The mixture never came together to form a ball. It was a mess in the middle and lots of extra parts that weren't ready to come together. I'm assuming I used too much flour. So I added a small amount of oil and water and eventually just hand kneeled the whole mess. Then I had a problem getting the balls smooth. I let them rest about 45 minutes and rolled and cooked them. They were odd shapes but delicious. This was my first time ever making tortillas, but it won't be the last. I'm going to borrow a kitchen aid mixer to see if it works any better. And I'll also try hand kneading.
Thanks, Cindy! It sounds like you did great despite all of the issues! We appreciate you sharing your results!
I've not made these tortillas yet but I do have a kitchen aid mixer and have tried to mixed dough and the same result you had invariably happens to me. I am excited to try these tortillas though. Thanks for putting your experience out there.
Sure! Hope you enjoy them!
Been having bad luck when trying to find store brand shells that taste good. So that made me search up a recipe for shells. My mother and I love tacos and when we searched this, we thought we would give it a try. I can't believe how easy it was and they are so good! I've been appointed at making shells for any dinner we have them for now. Thank you so much for sharing this. The recipe will be in my favorite section to keep so I can make them for other family members!
Thanks so much, Kelly, for sharing your results! I guess they'll just call you the resident tortilla maker from now on! 🙂 Not such a bad title to have!
Just brilliant!! Thankyou so much for sharing this recipe..!
I’ve tried so many tortilla recipes but have been disappointed each time. The dough is tough or the tortilla too thick. These are just right, super thin and soft, no cracks when you roll them up to serve! The dough is easy to work with- my toddler was rolling them out with me😆 and such easy store cupboard ingredients. My husband even said this is the real deal, so it’s a keeper for me!
Awesome! Thanks, Natasha, for sharing your results. How fun to do this with your toddler!
Hello! I don't have a stand mixer, I usually mix everything by hand or electric hand mixer. Can I make these mixing by hand? Thanks!
Absolutely, Tristan! That's usually how I make them now. If you look up in the Café Tips in the most you'll find some instructions for making them by hand.
Hi, I'm a new quarantine baker these last two months. I've only used a scale for measurements and don't feel comfortable with measuring flour by cups--could you tell me how many grams you use, or is it so flexible it doesn't matter? I think cup measurement can vary by almost 100% sometimes. Thanks for the recipe, I look forward to trying it!
Hi Kevin, if you look at the recipe, right above the word "INSTRUCTIONS" there's an option to convert to metric measurements. Hope you enjoy them!
These are really good and easy to make. Will definitely make them again!
Thanks so much Susan. We appreciate you taking the time to share your results!
What a surprise to find a tortilla recipe that doesn't call for lard! We really liked the texture, too.
I rolled them out between two thin food bags. Not only is that the way I normally work with tortillas, but this dough is so soft that otherwise I found them difficult to lift after rolling them out.
Thank you for sharing!
Yay! Thanks for sharing your results, Constancia! I'm so happy you enjoyed them!
Could I make these with a mix of wholemeal and white flour?
Yes, readers have reported good results with a combination of flours.
Hi Debra, other readers have reported good results with 50% WW flour.
Hi Chris,
Thank you so so much for this recipe! Like you, I have been trying out Tortilla recipes for the longest time ever. Yesterday I tried these and they were so incredible. When i uploaded the picture of it - everyone wanted the recipe
That's awesome, Alia! I'm so happy you found "the one"!
First time ever making my own flour tortillas. Your instructions are incredibly easy to follow - I had a read through, checked out the photos and went at it. Your words inspired me to try! They were SO much fun to make - thank you for doing the difficult work of researching and the trial and error. I can't wait to see what else you have to offer. Feeling pleased after a busy full day of work and filled with a lovely dinner (the spicy beef was previously prepared and frozen). All I did was add the beef, the cheese and some condiments!
Thanks so much, Peggy! I'm so happy you enjoyed them and had success! Your meal sounds delicious!
These are so good! I've looked into how to make tortillas before, but the lard always stopped me in my tracks. This is was so easy and they came out perfect. Thank you so much for the recipe. I'm sharing it with my friends.
One thing - the tortillas have a fine covering of cooked flour which is a bit undesirable. How can I get rid of that? Coat the pan with oil? Wipe them all down with a damp towel?
Hi Kim, so happy you enjoyed them. Regarding the flour, you might try using a bit less when rolling them out. Or you could lightly brush them off with a pastry brush before cooking.
hello, I just wanna say thank you for the great recipe! i tried it today and it turned out just as great as the fast food's one.
Yay! Thanks so much, Amina. I'm so happy you enjoyed them!
How would you go about making them into burrito size tortillas? Do they need to be larger and/or thicker to be more sturdy?? Any tips would be appreciated! Thanks 🙂
Hi Megan, I would just cut the dough into 8 portions and use a large pan. They don't need to be thicker.
I went to the store to buy tortillas for another recipe and there was none! After I prepared everything else for the recipe. So I decided to try this recipe. I decided to half the recipe...just in case:P I should have done the whole recipe. It was AMAZING. And super easy. I do not have a standing mixer, so I used my hands. I added the water as I went by so I did not use the full requirement. I have a tawah- which is used to make roti- so I used that. I will definitely be trying this recipe again and sharing with friends. I don't need store bought again.
Thank you!!!!!
Thanks, Afia, for sharing your results! Bravo to you for trying this recipe! So happy you enjoyed them! You definitely don't need to buy tortillas again!
Hi Chris, I followed this recipe in the Metric form and my dough turned out REALLY sticky, like extremely sticky! I put the dough in the fridge for now so I can work it better and maybe let the flour hydrate a bit but honestly I think tomorrow it'll still be super sticky, what gives and is there a way to fix it?
Hi Sam, just knead it on the counter with some flour until it's not sticky anymore
Thank you for sharing. Great recipe and easy to make, even by hand.
Awesome, thanks, Jan!
Hi I want to make these in advance and reheat but I don’t have a microwave, how would you recommend reheating so that they are still soft and pliable? Many thanks
Hi Emma, if you want to warm up a stack of them, simply wrap them in a paper towel (You can sprinkle just a few drops of water on the paper towel) then wrap them in aluminum foil and heat in the oven for 10-15 minutes at 300˚F.
Mine came out funny. Don't knew what I did wrong 😒 still tasty though
Let us know what the "funny" issue was and perhaps we can troubleshoot!
What type of flour are u using and why only 1/3 oil. Why not use lard?
Thanks.
Caroline
Hi Caroline,
I usually use all-purpose flour. You can definitely use lard. It's just hard to find for some people.
Thanks so much for the recipe, these were so great! I made them today for the second time and used a blend of 3 flours (white bread, wholemeal bread and plain), and they weren't quite as pliable - they broke a bit while eating them. Do you think that might be because of the wholemeal flour? Thanks again, will definitely be making more 🙂
Hi Alex, thanks for sharing your results. Yes, the wholemeal flour can make them a little less pliable but warming them for just a bit in the microwave, wrapped in a slightly damp paper towel helps!
This is an amazing recipe I made them tonight and it was so easy too make! Will be making a double batch next time! My dad loooooves raw dough and he would eat all the dough if he could! Made some from a different recipe a few weeks ago and they didn’t turn out very well, I think I didn’t cook them long enough. Thank you for your recipe!
Oops forgot to leave stars
Thanks so much, Karen! I appreciate you sharing your results! So happy you enjoyed this recipe!
What if you don't have a standing mixer? Would you just use your hands?
Hi Debbie, if you look up in the Café Tips in the post, you'll see how to do it if you don't have a mixer. Enjoy!
Hi Debbie, if you look up in the post under "Café Tips" there are instructions for making them by hand. That's actually the way I usually make them now. Enjoy!
The best tortilla recipe I have come across.
Thanks. The tortillas turned out really soft.
Awesome! Thanks for letting us kno!
just made them and they turned out great ...firat time trying so thank you
Wonderful! Thanks, Monifa!
Wonderful! Thanks for taking the time to leave a comment, Tejal!
These were delicious! Though I sucked at rolling these out into nice circles (any tips to make a good circle?), I ended up having to steam them for 20 min AFTER I cooked it on the pan because they were drying out even after putting them in a covered container. Either way, it was yummy! Super quick and simple. Will be using this recipe from now on. Thank you!
Hi Darlene, I'm so happy you enjoyed these tortillas. As far as making them more round-shaped, I find that you can stretch them a little after they are rolled into a more uniform shape. Did you stack them together in the container? That should help them steam each other and keep them soft.
Delish!!! So easy, can't believe I have been purchasing commercial tortillas all these years.
I'm with you, Janet! There's no comparison to store-bought tortillas. Thanks for taking the time to leave a comment!
I have made these and love them! How do they do being made the day before use? I will be serving them for a party I am having and I want to make them the day before if I can to save time.
Hi Laura, I often make them the day before. If you rewarm them as instructed in the post, they do quite well! I made some yesterday and they were delicious today!
Best I've ever made! My family loves them. I have also used this recipe to make pizza crust. I just rolled them out a little thicker. My little girl loves them. Thanks for the great recipe!
Thanks, Caitlin! I'm so happy you enjoyed them! We love pizza from this recipe too!
Tried these tonight and they were pretty good. Most consistent and easy recipe that I’ve tried. It’s s great alternative to using lard and very similar to how my aunts make them (but they aren’t able to give actual measurements). I can only imagine that these will get even better with practice. Question: What ingredient is responsible for making them even softer and more pliable? The texture was good, but some edges crisped a little while sitting or when exposed to air. Wondering how I can make them a little more soft and squishy next time?
Hi Dayna,
Thanks for sharing your review. If you can keep them covered and stacked when making them, the steam will make them soft and pliable. Then keep them in an airtight storage bag until the next time you use them.
I use to make my own tortillas but I had to have my husband help me roll them out. These were so easy, and so very good and I didn't need help rolling them out. I will definitely make these more often!
Yay! That's awesome, Kerri. Thanks so much for sharing your results.
Super easy and delicious. Won’t be buying store ones again. Thank you!
Isn't it nice to know we don't have to buy tortillas with all the preservatives? Thanks for taking the time to leave a review, Cheryl!
I made this recipe today because it is cinco de Mayo and everybody in my family LOVED it. Thank you for this wonderful recipe.😊
Yay! Hope you had a wonderful Cinco de Mayo, Elliot. I'm so happy everyone enjoyed these tortillas!
I regret ever making these. My thighs may never forgive me now that I know how easy and delicious it is to make your own! So simple my children made a second batch without assistance. So yummy they all waited for one to cook so they could grab it and eat it! Never buying store bought again.
Haha! Thanks for making me laugh, Ellie! That's awesome that your children made the second batch. You're teaching them a great life skill.
Can you use melted butter as a substitute for oil?
Hi Faith, I haven't personally tried butter but I think it should work fine.
Hi.. I make the same recipe but i dont use baking powder. They turn out amazing. I used to have a roadside taco stand where I made homemade tortillas to order. Just wondering what the purpose of the baking powder is.
Hi Jennifer. The baking powder makes them a little lighter and you get those nice bubbles that kind of collapse and create a really appetizing appearance.
I've made these several times and although they are not as pretty as Chris's the taste is great! And SO easy. I'll never buy store-bought again.
Thanks, Polly! The more you make them, the prettier they get 🙂
Once again ,another keeper! Great easy,no fuss tortilla. These will be used as sandwich wraps for the next few days.
They made up exactly as written and texture and taste were perfect. Thanks again Chris !
Ps...forgot to rate again! Made these into 10 tortillas(73 gms each as I like uniformity ) rolled lovely and thin to use as sandwich wraps!
Thanks for leaving your review, Karen! It's so nice to be able to make some of these things ourselves for so much less than buying them! I'm so happy you enjoyed these tortillas!
These were so easy and good. Thank you
You're welcome, Jackie! Thanks for sharing your results!
I now have made these twice. Fun to make. Delicious tacos.
Question: I think I'm making the tortillas too big and too thin. Should they have the thickness of your Turkish flatbread.
P.S. I'm rolling my tortillas the thickness of a pie crust.
Hi Debbie, I'm so happy you've enjoyed making and eating these tortillas.
Regarding the thickness, they should definitely be thinner than the flatbread. It sounds like you're doing it just right!
Very successful. I've made plenty of flatbreads - this was perfect. I followed you recipe using half and I had 8 brilliant torts that made perfect enchiladas and quesadillas. Fun Mexican food night.
The dough resting, the baking soda combination made the torts bubble beautifully, a pleasure to make!
THANK YOU!
Thank you, Sophie! I appreciate you sharing your results. It sounds like a delicious dinner!
Not everyone has a machine, so if mixing by hand, how long should we knead the dough for please ? Thanks
Hi Victoria, if you look up in the post under Café Tips, there are directions for making the tortillas without a mixer. Hope you enjoy them!
Best ever tortillas recipe i have ever read so far. Thanks for sharing this post with all of us.
Would you suggest dividing dough into 8 even portions for larger burrito size tortillas?
Yes, that would work well for burrito size tortillas. Just use a fairly large pan.
The recipe says that any neutral oil (olive oil, vegetable oil, etc) can be used. Which oil do you think works the best? Thanks!
Hi Lexi,
Personally, I love the flavor of olive oil in these tortillas.
Fabulous ! So quick and easy and so tasty, I will never buy a pack from a store again 🙂
Awesome! Thanks for sharing your results, Sparks!
Love, love these tortillas and they are so quick to mix up. Thank you so much for the recipe! Hard to find all purpose flour right now, but have some bread flour on hand. Your thoughts, please?
Hi Donna, bread flour will work fine.
I have ran out of all-purpose flour and can't easily buy because of the lockdown. I only have bread flour. Can I use this instead?
Yes, that will work fine.
I’m not sure if I did something wrong but after I rested the dough, they got a kind of dry skin on them that cracked apart when I went to roll them. I also had a really hard time with them sticking to my counter so I kept using more flour but then they had a powdery coating of raw flour on them after that. Definitely an easy and simple recipe though. It was probably user error.
Hi Emily, it's hard to say without having been right there in the kitchen with you but you may have had a little too much flour in your dough that caused them to crack apart. Did you stir up the flour well before measuring?
Wonderfully quick and simple tortilla recipe! We were all out of tortillas and about to give up on taco night, when I suggested we try our hand at making our own! This recipe could not have made our foray into tortilla making easier. Will definitely be using again and telling my friends!
Thanks so much, Kathy. I'm so happy these turned out well for you!
These home made flour tortillas totally live up to their name. Results are amazing, soft, thin and tender, and it was a success at first try! Instructions were easy to follow. I made burrito wraps with them. It was absolutely perfect! Thank you for sharing this fantastic and best ever recipe.
Thanks, Elizabeth. I appreciate you sharing your results!
Hi. Can I leave my dough overnight in the fridge?
Yes! Just allow it to come back to room temperature before trying to roll.
When you say you can make chips by baking them in the oven are you using tortillas before or after they are cooked in the skillet? Thank you
Hi Jeanette, I make the chips after they're cooked.
Been wanting to make these for a long time and finally did tonight. I chose this recipe as you could use oil instead of having to go out and buy shortening (like almost every other recipe I saw). So thank you!! Can’t believe how easy they were and everyone loved them!
That's awesome, Cindy. I'm so happy you found the time to try the recipe and had great success. Thanks for sharing your results!
Can you use almond flour? Impossible to find any kind of flour now!
Hi Claire, I think almond flour would greatly alter the texture and flavor of these tortillas. Sorry 😕
Thanks very much for this great recipe. I made a batch of these tortillas this week and used my bread maker on the pizza dough setting to make the dough, which worked really well. My son was very pleased with the results (the rest of us were eating tacos but he doesn’t like them!). I was very glad to have found a recipe to use during COVID-19 lockdown!
Wonderful! Thanks so much for sharing your results, Rowena!
Hello I tried these last week as we cannot get tortillas anywhere since we’ve been social isolating - all sold out! So I made these and they were perfect - my kids love tacos 🌮 and we’re missing them. Only thing is the stores are out of all purpose flour now too - can we make these with un bleached, pastry or whole wheat flour? Thank you!
Hi Kelly, unbleached flour works well and some readers have made them with WW flour too and have reported good results.
Thanks this worked a treat!
Hi Kelly, these could definitely be made with unbleached flour. Pastry flour might be a little too fine. I have had some readers report good success with WW flour but I haven't personally tried this.
These are amazing! Thanks for this great recipe. Definately the key is rolling flat and don’t overlook. Will never buy packaged again!
Great! Thanks so much, Mark, for sharing your results!
Yay! So happy you enjoyed them, Mark! Thanks for sharing your results.
Wow! Thank you so much! I have been looking for a good tortilla recipe for some time now, but finally gave up. I trust that you have found the answer to my tortilla dreams, so I will be making these within the next week or so. Once again, thank you!
Enjoy, Cathy!
Tried making tortillas for the firat time with this recipe and they turned out perfect! So much better than store bought. They hold together really well, even stuffed with taco fillings, and they freeze well too. Thanks for the recipe!
Awesome, Gio! You might just get a new reputation now as the chief tortilla maker in the family! Thanks for sharing your results!
So good!! I had to go back and make more as I ran out! Will need to make a whole batch next time!
Haha! I know what you mean, Abby! I'm so happy you enjoyed them!
As long-time New Mexicans now living in Canada, we have been homesick for our flour tortillas. Up here, the commercial tortillas are only really used as "wraps," dense and gummy, full of gums and palm oil and preservatives. Corn tortillas are easy to make here, but we've never had success with flour tortillas until we tried your recipe last night. They are fabulous!!!!!!! Thinking about how we made traditional Chinese green onion pancakes, I used verrrry hot water (boiling, basically), which really helps to weaken the gluten strands, and let the dough sit for two hours as I prepared the other ingredients for the best New Mexico-style breakfast burritos outside the 505 (with Frontier Restaurant frozen green chile - which is magic). I was worried I had "cooked" the dough; it was super piece-y, but it came together beautifully. Rolling the tortillas out (even after resting the dough) was a bit of a workout, but they didn't shrink/bounce back, like those from every other recipe I've tried. Made ten instead of 16 by preference. They were perfect. PERFECT! Thank you soooooooooo much!!!!
Thanks for this thoughtful comment, Barbara. It's a true compliment as I know "long-time New Mexicans" know good tortillas! Thanks so much for sharing your results and tips.
WONDERFUL instructions for us people who have never done this or seen it done. They came out beautifully with your thorough directions. Thank goodness because, we like everyone else, are locked in our homes and I failed to notice we were out of tortillas!
Awesome! Thanks so much, Sherri! I'm so happy you had great results with your first flour tortilla attempt!
Wow! Thank you for a really great flour tortilla recipe. I am making these for the second time and will allow the dough to rest an hour plus so that they will be easier to roll out. They have a great texture and are so much better than store bought as the quesadillas that we made were crispy and crackly on the outside and allowed us to eat them with our hands, not like the purchased ones we have had before. They froze well and the only thing that I changed is that I made 12 instead of 16 as we like them to be larger.
You're welcome, Kim! Thanks for your detailed review!
Just tried this recipe for tortillas today because we ran out of sandwich wraps and I am only trying to go to the stores every 10 days or so. I gave it four stars as I want to see how many days the wraps last in the fridge. Love the style of your recipe pages. Thx
Thanks, Ina! Since there are no preservatives in these tortillas, they won't last as long as store-bought tortillas but mine usually don't last long anyway!
Great recipe! So glad I found it. It was the first time, I tried homemade burritos and it won't be the last time!
Yay! I'm so happy you enjoyed these tortillas, Caroline. Thanks for taking the time to share your results!
Hi there Chris I have no baking powder will that affect the tillas in a big way .
Thanks stay safe
Hi Tee, the baking powder does make them a little lighter and creates nice bubbles but I think you could make the tortillas without it.
Hi these came out amaaaazing for me! I am obsessed with this recipe. With the calories I can see it says 124 is that per tortilla? So 124 for 1 serving and then this batch makes 16 servings?
Thaaanks!
You're welcome, Janice! I'm so happy you enjoyed them! Yes, it's 124 each if you make 16. Sometimes I make smaller tortillas and get 20, then it's around 100 calories.
Thank you for sharing the tortilla recipe. I have tried making other tortilla recipes without success. I made your recipe today and they were very easy to roll out and were delicious. I will definitely make them again. The recipe is a keeper.
Awesome, thanks so much, Carol. I love that you had great success with these. We love them too!
ok thank you, but I will try your recipe too of course ! thanks for the reply
good morning ! I was looking for a tortilla recipe and found yours that look so easy. do you thing I could use corn flour? Thank you
Hi Johanne, I haven't tested this recipe with cornflour but I suspect that you might want to go with a recipe specifically created for corn tortillas.
I've been making these for a year now. The best ever wasn't an understatement! I use half WW and half all-purpose.
Thanks for sharing your review, Deedee!
These tortillas were easy to make, delicious, had the right texture, and didn't fall apart. I too have been searching for a tortilla recipe. I finally found it--thank you for sharing!
That's wonderful, Tanya! Thanks for taking the time to leave a comment!
The only problem------ my daughter will want them all the time. They were so Delicious and easy to make!
Haha! There could be worse problems! Thanks, Dan!
Best flour tortillas ever! Wow,to the receipe. I was skeptical in making them, only because for the life of me would never make them round. I bought an electrical tortilla maker. It made the tortillas perfectly round. And of course, the made a world of difference. You can buy one at Walmart.com. Saves you time!
Thanks, Karla!
Thanks!
We've discovered a few SECRETS to making great tortillas, and using them this recipe turns out great!
FIRST, letting the dough REST is important so your tortillas don't shrink back into a little puck.
SECOND (and most important), your cooking surface needs to be *HOT*! Previously we were using an electric griddle so we could cook 2 at a time, but it didn't stay hot enough. Today we used a cast iron griddle that we bought for this reason. We got it HOT (occasionally it started smoking), and they cooked FAST. That meant they started cooking before they could shrink back up, they stayed moist inside, and we cooked as many in the same time as we did on the electric griddle.
Thanks, Jennifer.
Thank you for this recipe and your encouragement! I have been baking/cooking for decades but never felt confident enough to try making tortillas until your post. I felt like a culinary rock star when I tasted my first perfect tortilla right out of the pan an my husband informed me that I could make these as often as I wish.
Awesome! I'm so happy you've had success with these biscuits, Kim! Bravo!
I have self rising flour . I am assuming i just leave out baking powder?
Hi trd, you will have a lot of extra baking powder in your tortillas. The recipe calls for 1 teaspoon. Each cup of self-rising flour has 1½ teaspoons of baking powder, so your tortillas will have 4½ teaspoons of baking powder. I can't guarantee how they will turn out. It probably would be better if you waiting till you could get a hold of some all-purpose flour.
These were delicious! Thank you. My three-year-old son loves tortillas and eats them all day--as quesadillas, with butter, cinnamon, and sugar, just plain. We ran out of store-bought so I made these, as I'm trying to avoid grocery stores. I'm not sure we'll ever be able to go back to store-bought, though, as these are so much better and so easy to make!
Wonderful! Thanks so much for sharing your results, Molly!
Years ago, I had a couple of different Mexican cooks show me how to make tortillas. They had made them their entire lives and made it look so easy! MY attempts failed because they merely said "a little of this and a little of that" without measurements and I wasn't told to let the dough sit for at least 15 minutes, so they won't spring back when rolling. When Mission tortillas at Wal-Mart were out of stock, I decided it was time to LEARN once and for all! Thank you for the perfect recipe and tips! My 4,5,9, and husband all loved them! I also adapted the recipe using 50% whole wheat flour and 50% all purpose flour and cooked on my indoor grill. I discovered if you cook longer and place in bowl while warm, it cools down into a crisp taco shell for taco soup or taco salads!
I love this, Jill! Thanks so much for sharing your review. It's great that you have been able to be adapt this recipe, too!
So I tried these yesterday because it’s hard to find tortillas right now, due to quarantine and all. My family and I loved these! I read some of the comments, and as a Chef, I think that it’s not the recipe as much as it’s the person’s level of experience and knowledge in the craft of cooking. As a woman coming from a Spanish background, I can honestly say these are the best tortillas I’ve ever had! They remind me of my great grandma’s! Thank you for sharing this recipe.
Thank you so much, Anna, for taking the time to leave your review. I really value your opinion as a chef AND because of your Spanish background! Like great grandma's? Such a wonderful compliment 💕
Excellent! #stayhome #staysafe. Tastier than bought. Thank you.
Yay! Thanks so much, Kaz! #youstaysafetoo 💕
If I only want to make half a batch will I just half all the ingredients or just the flour water and salt?
Hi Mark,
Yes, half everything and they should come out great!
I'm so glad I found this recipe. I made them tonight and they were great. The dough was beautiful and easy to roll out after resting. Delicious! I'm adding this recipe to my roster. Thank you.
Thanks so much for sharing your results, Marcia! I'm so happy you enjoyed them!
Homemade for me means not too complicated instruction or ingredients. and your recipe is exactly what it is 🙂 for me this is simple and delicious and I would say it is exactly as your recipe name "Best Ever Homemade Flour Tortillas"
Thank you for the amazing homemade recipe
Thanks, Tananut! I appreciate you taking the time to leave your review 🙂
We are in Canada in self quarantine after returning from Portugal. Today is taco tuesday and I had no tortillas. First time making and I will never buy again. Besides I had fun making them and after 12 days so far without leaving the house it was a welcome distraction.
Thanks
That's so awesome, Claudia! Thanks so much for taking the time to leave a comment 💕
Hi there,
Do you think I could make these tortillas with whole wheat flour instead of all purpose flour?
Hi Tabby, I haven't made these tortillas with WW flour but other readers have and have reported success. You could also try half WW and half AP, if you have both.
Yes! I made some today with half WW and half AP. Looks like I'll never go back to store-bought, even when shelves are restocked. No reason to since their freezer friendly! We all loved the fresh taste of homemade and no preservatives! We made peanut butter and jelly quesadillas and kids devoured them!
I love that, despite all the difficulties of this pandemic, good things are coming out of it!
Do I not add oil to the pan before heating and placing tortillas in?
Nope!
Can I do these by hsnd
Yes! I almost always do them by hand nowadays as I've gotten kind of lazy about pulling my mixer out.
There are some tips in the post and recipe for doing them by hand.
These were amazing. My Navajo grandmother from New Mexico and my mother used to make flour tortillas every single day. I never got the recipe and this one was EXACTLY as I remember. I wouldn't change a thing, except for one thing...double the batch! 🙂
Haha! Thanks so much, Debbie! That's an amazing compliment!
Sad to say these were not a success for me. I was fastidious with following the directions, but they didn't taste good and we're not a great consistency for me.
Hmmm. I wonder if your flour might be rancid. I can understand if you prefer a different consistency but the taste of flour, oil, salt and water should be pleasant.
Hmm, these turned out great for me. I was using WW flour and all-purpose. One thing I had to do was increase the water slightly because my flour is drier. Really tasty.
Turned out good, but took some work to get there. I'd definitely recommend adding the water/oil slowly because following the recipe, the dough ended up being way too wet and completely unworkable. I had to add an additional 1/2 cup of flour, approximately, to the mixture to have it come together and be workable. Also, if you live in a dry climate, you'll definitely want to let the dough rest under a damp towel to avoid having the dough dry out. I'd also recommend leaving the dough under the damp towel as you work on rolling the individual tortillas out. If you only have one cast iron, it's a long process to get through 16 and your dough will dry out quickly if you don't. Lastly, I found the medium heat for the cast iron pan to be insufficient. The heat was too low and barely any browning occurred causing the tortillas to dry out. I'd recommend trying medium-high heat and leaving them on for a shorter time. Other than those few hiccups, the tortillas ended up tasting wonderful and held together well.
Hi Emily, thanks for sharing your review. I'm wondering if you might have measured something wrong. There are well over 1400 comments on these tortillas and I've never had anyone mention that they had to add more flour or the tortillas drying out.
I just made these and I'm sorry, but I didn't like them at all. The texture was strange -- not bready enough, too moist -- due to the high amount of oil I guess. I'm looking for a recipe that turns out more like storebought ones.
I really like the sound of this recipe. I have both almond and coconut flour; will these work to make flour tortillas? I'm trying to avoid gluten.
Hi Cate, I haven't tried these tortillas with almond or coconut flour so I can't say for sure. I know some of our readers have had success with different types of flour. Please let us know if you try these flours.
All of the stores are out of flour, and all I have left is half a bag of self-rising flour. If I use that, would I just leave out the salt & baking powder?
Hi Hillary, yes, I would try that. It might not be exactly the same proportions but it should work. You might want to add ¼ teaspoon salt to make up the difference as there is ¼ tsp in every cup of self-rising. flour
Hello Chris,
What do you think about using 1/2 AP flour and 1/2 WWW flour? (white whole wheat)
That should work!
I haven't tried that, Patricia but other readers have and have reported back good results.
These were fantastic. I let the dough rest for an hour while I ran an errand. Dough rolled out beautifully. Medium heat in an iron pan did the trick. I don’t find very many ‘keeper’ recipes on blogs, but this is certainly one! *****
Thanks so much, JoRegan, for sharing your results. I'm so happy you enjoyed them!
Its much better to cook tortillas on a Very hot cast iron skillet that is actually smoking. You also should have very dark charred spots in places for maximum flavor. The pics in this post, the spots on the tortillas are only light brown which is not cooked enough and missing out on a lot of flavor. Maximum charred flavor is just right before it starts to taste burnt.
Hi Nate, thanks for your opinion. I think there are lots of ways to "do" tortillas. Your way is certainly one and I do enjoy charred tortillas. However, this recipe works best the way it's written. Hundreds of commenters are in agreement, even many with Mexican descent, some saying "these tortillas are the closest thing to my mama's". Again, thanks for sharing your opinion.
Nate,
A lot of people live in apartments with absurdly sensitive smoke detectors, my apartment has six of them. I can't cook a steak without setting them off! I did manage to find a way to make a steak without the fire department showing up and I believe this tortilla recipe will also be a safe and smokeless option for those of us who cannot cook like normal people. 🙂
Haha! Thanks, Kimberly! 💕💕
Our smoke detector in the kitchen used to go off constantly. Then I changed it to a photoelectric type detector (Recommended near cooking areas) instead of ionization type. Now it only goes off when it SHOULD go off, instead of every time we cook.
Thanks, Gary! Good suggestion!
Super excited to try these as our store has been out of the raw tortillas we normally buy for couple weeks. When freezing or refrigerating for later use, do you freeze them raw but rolled out? Thank you so much!
Hi Tricia, I freeze and refrigerate them after I've cooked them. Then I just warm them in a pan or even in the microwave, wrapped in a slightly damp cloth. Enjoy!
I just finished making these! I really wanted burritos but I also don't want to go to the store because of the virus. I tried one and they taste really good! I can't wait to serve them to my mum and brothers. I hope you, and anyone else reading this is safe during this virus. I can't wait to make these again soon! Though I found that I made too little to portion them into the 16, instead they only made 11 + 1 wonky one I mucked with my mun.
It's a super simple recipe and really fun and easy to do! 10/10 will be sending this to all my other quarantined friends!!
Thanks, Max. We're all learning new skills during this pandemic, aren't we? So happy you enjoyed them. You too, stay safe!
Can I use vegan butter?
I haven't tried that Janeth, but I think it should work!
Tried these yesterday. Wanted burritos for dinner but didn't want to go to store because of the virus (in that older age group). They were very good and easy to make. I let the dough rest for about an hour and no problems rolling out. My problem though, is frying them. I used my cast iron skillet and had the heat on low. No matter how low I went where it bubbled they were black and tortilla didn't Brown as pretty as yours were. So could you please tell me what kind of skillet you used or any hints you have. Thanks
Hi Carol, I'm so happy you enjoyed these tortillas. Regarding your problem with the scorching, it may be that a cast iron pan just gets too hot on your stove. I use a non-stick skillet with good results. Sometimes the first tortilla is not perfect but that helps me to know whether to increase or decrease the heat.
If you hve a lefse grill use it
made these several times and they are the best every time....thanks so much!!!
You're welcome, Joseph! I'm happy you enjoyed them!
Loved these!
Other recipes resulted in naan like results, not this one! I used my bread maker to knead the dough because I'm lazy-bones. I split the dough and let rest covered for about 2 hours as I had to go out. They rolled out nice and transparent almost! If they began to shrink I just let them sit rolled out then rerolled to the desired size and thickness. I was a little impatient multi-tasking supper so some weren't as thin as I would like- but still delicious! We had them with some quinoa "meat" tacos. Wonderful!
Thank you so much for your recipe!
Thanks, Amanda, for sharing your review. Great idea to use your bread machine!
Yum! I wonder why mine came out thick and not very bendy though. I let them rest for 20 minutes. I did use a tortilla press, could that be the problem?
Hi Merry, I didn't have good results with a tortilla press. Try rolling them next time. It won't take long!
Love this! So simple and delicious.
Thanks so much, Morgan! 💕
Absolutely great recipe. This is the first time I have ever made tortillas and truly worked great. They tasted perfect. So easy to make. Will not buy store bought ones again. Thank you so much. I can't get them perfect circles yet but that will come lol. Thanks again
Would these work if using a gluten free, cup for cup, flour?
Hi Janine, although I haven't tried these tortillas with GF flour, I know others have left comments that they've had success with this.
Hi there, I buy my son these low carb wraps as he's on a very strict diet. He's lost 90 lbs in 7 months!
My question is : is there a way to make this lower carb or lower fat per tortilla? Also EVERY bread he eats must be Whole grain or mulitgrain (I must look I forget)
I am going to make these tomorrow for myself & hubby 🥰
Thanks in advance
Julie C
PeaceAndEats (YouTube) <--- may I share this recipe on my channel and give them this link?
Hi Julie, I haven't tried altering this recipe for low carb or lower-fat diets. You might want to go with a recipe that's been specifically created for this.
I bet you could try with almond flour and a little tiny bit of coconut flour, probably try a little shortening instead of all oil, so happy for your son! That’s so exciting, my dad has lost almost 30lbs in the past few months doing the same. It takes a lot of determination!
Thanks, Megan!
Thanks so much, Megan. I know this will be helpful for others!
Hi Julie, I haven't tried to adapt this recipe to a low carb version but perhaps one of our readers has. Yes, you can share this recipe and the link. Thanks!
This recipe is nothing less than the best ever homemade tortilla recipe! Couldn't be any easier and tastier! Really awesome, thank you.
Thanks so much, Lisa! I'm so happy you enjoyed them!
These are fantastic! I've made tortillas before but they most often came out like naan. Which was nice but not what I was looking for. These
tortillas came out great, nice and soft. I'm going to try making a smaller batch of larger ones to use for sandwich wraps. I'm also going to try a tomato basil version as I have powdered Tomato. Thanks once again for a great recipe!!
You're welcome, Christine! So happy you've enjoyed these tortillas!
You're welcome, Christine. I appreciate you taking the time to leave your review. The tomato basil version sounds wonderful!
Hello, could you convert the recipe in grams for all the ingredients?
Thank you
Hi Jacopo, if you look right above the "Instructions" in the recipe, there's a button that says "Metric". Just click on the button for the conversion.
The recipe didn’t work for me. I let the dough sit, covered, in the refrigerator overnight. I couldn’t roll the dough larger than 6” . Putting 2 pieces got me to 8”. Didn’t matter how long I rolled the dough. Mine turned out more like naan. Taste was ok but was a tad greasy.
Hi Christine, I think your problem might have been refrigerating them. That's not in the instructions. It's great to let the dough rest but not in the refrigerator. If you try the recipe again, just let it rest on the counter, well covered.
ive made these a few times for the residents at my home, and they've loved then. I personally found them a little bland so i added seasoning salt, garlic/onion powder(half a tsp each), and just over a pinch of powdered beef broth to them the second time and found it even better
Thanks, Justin for sharing your review. Your rendition sounds wonderful!
I’m looking forward to trying this recipe. Does it work with a bread maker as I don’t have a device with a bread hook??
Hi Veronica, you could use a bread maker. They can also be easily made by hand.
OMG! These are FANTASTIC! I will never buy another tortilla in the store again! They were so easy to make and just delicious and tender.
Yay! So happy you enjoyed them, Michele!
I love your enthusiasm, Michele! Thanks so much for sharing your results!
I am very impressed with this recipe! Perfect measurements of all ingredients. Only thing I did different was using coconut oil instead of olive. Kneaded by hand because I live off-grid in Northern Ontario, Canada. We use solar, so no fancy kitchen appliances! Picky hubby loved tbem, even though, hard as I tried, they were some sort of alien looking shapes. That says A LOT when Mr. Hard-to-impress likes something! Thanks for sharing! Donna.
That's so awesome, Donna! Hello, all the way to Northern Ontario! I'm so happy you both enjoyed these tortillas. Thanks for sharing your results!
My goodness... I've probably tried at least 20 different flour tortilla recipes and they never seemed to come out right--too dry, too thick, tasteless... but these! These are amazing! So soft and delicious, thank you sooooo much I am literally on the verge of tears lol!
Yay! I didn't mean to make you cry but I'm so happy you finally found "the one"! 💕
Yay! Thanks for taking the time to share your results, Silvia. I'm so happy you finally found "the one"!
I made a half recipe. Measured 1 1/2 cups flour ( not sifted, just scooped) and it weighed 220 grams. Perfect. Excellent recipe, and made quesadillas using the tortillas. I made 8, as the original recipe said to make 16 ( and I halved it) and size was about 6 inches as promised. I like a bigger quesadilla so next time I would cut into 6 instead of 8.
Thanks so much for sharing your results, Christine!
I've lived with friends whose ancestors have been making tortillas for generations. I've NEVER seen anyone use a tortilla press when making flour tortillas; the press is used for corn tortillas, which are made with Masa Harina.
Thanks, Ruth for sharing your experience. I think it's probably different in different regions although I like rolling mine out.
Actually they make a tortilla press for flour tortillas. I lived with a family from Mexico and they never made tortillas without it.
Thanks, Heather for sharing your experience! There are so many different ways to do the same thing!
https://www.thecalculatorsite.com/cooking/cups-grams.php
I checked it out and 3 cups is accurate
Thanks, Elaine!
Hi Chris,
I'm so excited that I found your tortilla recipe! It might seem strange that someone would be excited for tortilla's but like you, I too have spent many years trying countless recipes and hands down these are even better than the homemade store bought ones! These are SO good I was actually dancing in the kitchen while rolling, heating and yes, eating them! I make pans of smothered burritos for the drivers at FedEx and ran out of tortillas, too late to run to store, decided I'd look for yet another recipe on-line not expecting to find anything different, and there you were! I will NEVER buy store bought again! My FedEx guys are going to love these! Thank you so much!!
Haha! I understand about being excited about a recipe, Deborah! I love that you were dancing in the kitchen. My husband says that I hum whenever I'm working in the kitchen.
Those lucky FedEx drivers! I know they love you!
Your recipe is awesome.Please send me more recipes
Greeting from Denmark! I really like your recipe, but your metric measurements are a bit off. 3 cups does not equal 375g, it equals around 420g. Just FYI and if other europeans tries to follow this method. Using only 375g of flour gives you a very wet, almost liquid dough 🙂
Thank you Mads, I use a recipe plugin that's supposed to be accurate but sometimes it's a bit off. I appreciate you taking the time to write!
Have you ever used lard in place of the oil. If you have how much?
Thank you
Hi Barbara, lard would work great. Use equal amounts to the oil.
Oh. My. God.
These are amazing!!!! I’ve never tried making them before, googled for a recipe and found this one and I’m glad I did!! Absolutely perfect, my 6 year said they were delicious and I can’t stop eating them!!!!
Haha! I get the part about being hard to stop eating. Thanks for sharing your results, Fern.
I have this recipe bookmarked. We try not to have tortillas often but when we do, we don’t want those tasteless store bought ones. And restaurant tortillas are horrible too. Every time I or one of my 3 daughters makes tortillas for our families, we reach for this simple recipe. They turn out delicious every time. Thank you so much!
The Treviños
Thanks, Janet, I'm so happy you have enjoyed them. They do tend to spoil you so you don't want the store-bought tortillas!
I’ve had enough of the shop bought fajita wraps as the taste was never right to me, we are trying to avoid artificial ingredients and have been wanting to try this recipe out for weeks now, we’ll I’m glad I did, I can’t say I got it perfect 1st time round as I overcooked some and were brittle in areas but a few were really great, it’s a good learning curve as I’ve never done anything like this before, next time I’ll get better results,
As for the recipe it’s perfect and tastes great, I halved the ingredients as I only needed 8 and used light olive oil.
Thank you for sharing 😃
You're welcome Phill! I'm so happy you enjoyed them - and yes, you will get to be an expert at these before you know it!
Very nice recipe - I halved it as I didn't need 16 and worked really well 🙂
Great! Thanks for sharing, Kayla!
These were yummo and quite easy, but I failed to get them thin enough to roll for enchiladas, so ended up making a 'tortilla pie', which might be my new fave!! I don't have a dough mixer so I used my chopper to initially mix the dough, then kneaded it for a few minutes, rested as suggested, but when I rolled them out, they kept springing back to about 4mm thickness.
Hi Leanne, I think you probably need to let them rest longer.
I haven't tried the recipe, tbh...... But, will soon. I tried to use Maseca.....which is a premade mix and they turned out too thick and hard....
My question is.... Can you make the "masa" and freeze it whole? Then when you want some tortillas....let it thaw? Would you saran wrap the dough then Ziploc it?
Any help is appreciated! I live in the "high desert" of New Mexico. So elevation plays a key in many recipes as we are at almost 6k above sea level.
Thanks Love!
Hi Grace, I haven't tried freezing the dough whole. I have rolled out the tortillas and frozen them and that works well.
Living in Thailand tortillas are a rare treat..........no more.........they turned out great and my Thai family is delighted too. A big success on the first try !
YAY! That's just awesome David! Now you can make all kinds of fun tacos, quesadillas and other delicious Mexican-inspired dishes!
I made these tortillas for dinner, following the directions exactly. I used a tortilla press and put a piece of parchment paper under the ball of dough and over it as well. After I pressed the dough, it stuck to the parchment paper. I was very surprised because I have pressed other tortilla recipes, and this did not happen. I then decided to use my rolling pin for the rest of the dough balls. They all shrank back to a very small thick size. I was speechless. I didn’t have time to make my other tortilla recipe, so I quickly mixed up my crepe recipe. I don’t know what went wrong with this tortilla recipe, and I did let the dough rest. Any ideas why I had this problem?
Hi Joyce, without having been there in the kitchen with you, it's hard to say where you went wrong. So many others have had such great success with these tortillas.
Hi Joyce, I used this recipe as well and I loved it. Although i had some user errors when i was cooking them. But all and all it worked as planned. My rest time was almost an hour and once I got going they were great. But I am curious if the dough was over worked? I had that issue with a different recipe a while back and couldn't figure out why.
Thanks, Dennis!
amazing! I've made them twice now. Second time perfected the thin rolling and cooking method. I use 1 cup whole wheat flour and 2 cups regular flour and instead of 16 i make 8 for big tacos 🙂
Thanks for sharing your results, Daelyn. So happy you enjoyed them!
Thank you for sharing:) my family like Pita bread but for me I like tortillas bread because i don't like smell of Yeast in pita bread 🙁
If i want to make it faster Can i roll all 16 dough and put clean towel between them then cook them. I do rolling dough too slow I'm sure if I roll then dough and cook in same time i will burn the bread :)))))
Thank you
Hi Apple, yes you could definitely roll them all first and then cook!
These are great! second time making them!
Just two questions, if you put them in your fridge do they dry out and get hard?
If you freeze them, how do you defrost and use?
Thanks 🙂
So happy you enjoyed them, Tandi!
I store them in a ziplock bag in the refrigerator and they don't dry out. I do warm them a bit before serving.
I freeze the tortillas with a piece of parchment or wax paper in between. That way I can just take out how many I need and let them thaw.
They taste great and the kids liked them also! Thank you for this recipe, it was my first time braving homemade tortillas!
Yay! Thanks, Kari! I'm so happy you enjoyed them - bravo to you!
Fantastic!! As a celiac I replaced normal with Gluten Free Flour and added Xanthan Gum. Second time making them was perfect result (overcooked the first time). Corn tortillas are very dry, these are flexible, look and taste the real deal!
Thanks so much, Lynne, for sharing your results and GF version! I'm sure this will help other readers.
I have tried other flour tortilla recipes, but I had the most luck with these. It took several tortillas to roll them out thin enough. I also handled the dough with a little oil on my hands and the dough didn’t stick to my hands.
When they were cooked, I wrapped them in a slightly damp, clean cheesecloth and placed them in a plastic bag to store in the fridge. They were able to fold or roll next time I took them out. They only lasted one day because they were all eaten.
Hi Marty, thanks so much for sharing your results!
Easy and delicious. I'm reducing my plastic consumption and am starting to make tortillas at home as they are only available in plastic bags in my area, most areas likely. I started with corn a couple months ago, already had a press and they were yummy, made with organic masa flour. Found your recipe here and I made a half batch with what I had, saved more than $3 by making them with flour, oil and other ingredients I had on hand. Completely took care of my taco cravings! Thank you for sharing!
Thanks, Lin! So happy you enjoyed them. They definitely will save you money over the store-bought ones and they're so... much better!
easy and tasty. Thank you. A new family favourite.
Thanks!
Mine turned out crunchy and cracked super easily, what did I do wrong?
Hi Emmy, you cooked them a bit too long. Also, be sure to steam them with the other tortillas as you make them by keeping the whole stack covered with a towel or piece of parchment paper.
very yummy
Yay! I'm so glad you loved this recipe, Journey! Thank you so much!
❤️ Chris
Thanks ❤️ Chris
Great! I just made 8 lbs of carnitas so I skimmed off the pork fat and used in the tortillas. My goodness - total awesomeness. Thank you!
Thankyou so much for this awesome recipe. My boys love wraps but I hate buying them because of all the nasties in them. My chef husband loves them too.
Thanks, Sarah! I love that your chef husband likes these tortillas! That's a true compliment.
Hi. Love this recipe. Have made them many times times and run out because they’re so good.
Can these be made in advance for a party? If so, how far ahead and how do I store them without them becoming crunchy?
Thanks so much!
Hi Kim, thanks so much! I'm so happy you have enjoyed these tortillas. I will sometimes make them a day ahead and just store them in a ziplock bag with parchment or wax paper inbetween.
Dear sirs I have tried other recipes without success I wish to make chipotle sized burritos 13 inches is that possible with this recipe? I have a red kitchen aid standing mixer please advise sincerly Davey
Hello Davey, yes, I think that should work just fine. You will need a pretty large saute pan to cook them in though.
Enjoy!
Finally! i got the best recipe for the tortilla we wanted, i tried it and it's awesome. Thank you for sharing this recipe. 😘😘😘
Yay! Thanks for sharing your review, Melz!
WOW quick and easy , hubby enjoyed them alot , made them for supper as a wrap BUT he ate 3 with fresh butter already ....lol... Thanks for a great recipe 🙂
Haha! I love it!
Thank you for having the metric option for measurements! We down under have different sizes for cups etc, so extremely helpful
You're very welcome, Kylie!
I wanted to make tortilla pin wheels.. but my tortillas turned out to be dry..... I followed recipe to the letter... Don't know where I went wrong... If I rolled them too thin.. or they needed more oil .. Please help..
You shouldn't need more oil if you used the amount specified. You may have cooked them a little too long or perhaps you didn't steam them by stacking them, covered, with the other warm tortillas.
Really easy to make and my roommate and I love them! I made these without a stand mixer and just kneaded the dough after mixing the ingredients until a soft and smooth ball was made. So glad I found this recipe! Now I can stop wasting money and plastic bags!
Thanks, Kaleigh! You may be spoiled for life (and never want a store-bought tortilla again), but that's not such a bad thing! 🙂
I was super intimidated by the idea of making homemade tortillas but this was surprisingly easy and so, so good!! Love. Love. Love. Thank you so much for sharing! ❤️❤️❤️
I love it, Alyssa! You might just become known as the little tortilla maker in the familly!
I am a lover of Mexican food, well, a lover of food, period! A true foodie...and i spend most of my time cooking or baking up a storm in our beautiful kitchen at home.
This is the absolute best tortilla recipe I have ever tried! After living in Mexico for several years, my taste for authentic Mexican food is more particular than the average Canadian.
Love, love, love this easy recipe!
Thank you.
Palma
Such a great compliment to the recipe, Palma, since you actually lived in Mexico! I really appreciate you taking the time to share your review!
This recipe looked very similar to what I remember of my Grandmother's recipe when she taught me to make tortillas. I haven't made them in years and couldn't remember my Grandmother's recipe. Your recipe is quite close, if not almost exact. When I made these, 1 hour wasn't enough of a rest for the dough. Letting the dough rest for 3-4 hours resulted in really great texture tortillas. Maybe it's the flour I am using? I used all purpose, but I have noticed this flour brand is quite bland (even in cookies). I think my past errors have been the brand/type of flour used. I am going to try different brands of flour in the future. My Grandmother always used self-rising flour and she used corn or vegetable oil. I used canola. Wondering what difference the oil makes? One interesting thing that my Grandmother would do from time to time was to add a beaten egg to the dough to add in protein. This might have been during times when we were not eating a lot of meat or there was some need for extra protein? I don't remember being able to tell a big difference between the ones with an egg and without. The tortillas never lasted long! Thanks for the recipe and reviving the memories of my childhood!
Thanks for sharing your review, Taylor! I love it when recipes evoke wonderful memories of days gone by!
Holy crap these are so amazing! First, super easy to make...yes they were a bit in the pancake family as i ruined the first 2 before I got my heat right. And second, incredibly delicious! This is a keeper recipe and I can't wait to make them again! Thanks for improving my dinner!!
Haha! Your comment made me laugh! I'm so happy you enjoyed these tortillas! Thanks for your enthusiasm:)
Just made it in my Vintage Kitchen Aid. How I miss La Pina Flour which was used soley to make the best flour tortillas. It has to do with the flour. But this recipe works. My mother=in-law would be proud. I used all these to try and do have friends do a taste test. Bacon fat, lard, peanut oil, and my fave, olive oil. My friends and family enjoyed the taste of the bacon bits. Yum! Not everyday. They all came out the same. Then of course, add butter. MMMMMMMMM Enjoy. I recommend this recipe!!!!
Thanks for your in-depth review of these flour tortillas, Anna! I'm super happy that you enjoyed them and it's great to know they turn out well with all the different oils and fats!
This is my go-to tortilla recipe. It takes no time at all in the KitchenAid, and they are always perfect! Sometimes I make them with coconut oil instead, and they are just as good. I've also replaced up to 25% of the flour with whole wheat flour and an extra tablespoon or two of water, for great whole wheat tortillas.
Thanks for the wonderful, easy recipe!
Thanks, Krisia, for sharing your results. It's great to know that WW flour works well!
Tortilla euphoria! I love the simplicity of your recipe, and after just making the first batch, I am already planning to make these again tomorrow. Thanks for posting!
Awesome! You're welcome, Virginia! Thanks for sharing your results!
Never once have I made homemade tortillas until today. Buying the ingredients sooo much cheaper than buying store bought and they taste so much better. Easy to do. Mine weren’t perfectly shaped at all but taste yummy! Process started going faster when I employed my 13 YO daughter in the watching and flipping them. We tripled the recipe and they are a hit in my household. Yay! Thank you
Yay! Now everyone is spoiled for life 🙂 Sorry!
My family ate them like candy... I had to practically wack their hands with the back of my wooden spoon just to make sure I still had one for my dinner. I halved the recipe and probably added "too much" oil as a result, but they were still amazing.
We're trying to really pull in the purse strings and it was breaking my heart to possibly have to forgo some of our favorite wrap/tortilla-based meals, but I can honestly say this recipe is better than the storebought alternatives. It is also important to note that they actually are not much more cumbersome to make either. Once the dough is made and rolled, your processing for a tortilla dinner is pretty much the same as warming and cooking times for tortillas is virtually the same.
Haha! I love it! My husband calls his very favorite things "candy"! So happy you enjoyed them!
Have tried different recepies without good results. Let's see they tuned out but, took so long to make so long to roll out and weren't that's great. Went back to store bought. In a pinch I looked up a recepie again. Found this one it turned out great. So easy to make and taste is 5 stars. Will definitely be making these many more times. Thanks for sharing.
Yay! So glad you enjoyed these, Donna. I love it when I finally have success with something like this!
What am I doing wrong if these come out crispy instead of soft and pliable? No, I'm not overcooking them.
Hi Julie, I would try cooking them a little less and be sure to stack them together after cooking to let the steam keep them soft. I find that, even if I overcook them a bit, they can get a little crisp. But the steam seems to soften them up.
Julie I kept getting crispy tortillas as well even without overcooking. Turned out I was making the dough too dry. Make sure you don't skimp on the fat/oil/butter whatever you're using. Also make sure you aren't working too much flour back into the dough while kneading it. I have tendency to way over flour my work surface and hands, and that was putting too much flour back in, making the dough really dry, and the tortillas always came out hard.
Thanks, Jared! Good advice!
Thank you for the recipe! I wasn't sure if I wanted to go through the trouble of making my own tortillas for flank steak fajitas but I figured it was worth the effort when I had such high hopes for the meat I was cooking. It was worth it! I cut the recipe in half and let the dough rest for 2 hours. 8 tortillas and over 1.5# of meat later by myself and I couldn't be happier! Happy cheat meal to me and thanks again for a great recipe!
Yay! Glad this recipe worked out so well for you, Jacob. Sounds like a great dinner!
You've hit on perfection here. Easy to mix, easy to roll out very thin. The only thing I did differently is get the tea towel very slightly damp for the resting period. I doubled the batch on my first attempt and they all came out great with minimal effort. Adding this to my permanent recipe collection!
Thanks so much! Great advise on the damp tea towel!
Didn’t think this could be as good and as easy as the recipe and reviews suggest, but it is! Worked perfectly, hand kneaded, using all the timings and tips given. So tasty and satisfying to make, thank you!!
Yay! Thanks, Jennifer! So happy you had great success!
Love this recipe. I use half white flour and half atta flour. It's an indian wholemeal flour which is alot finer and softer than regular wholemeal so you still get a lovely soft dough. I make a batch quite regularly and freeze them. They take no time to defrost when you need them. Thank you so much for posting.
Thanks so much, Jo, for sharing your results! I'm sure this will be very helpful to other readers.
Hey thanks for the tip. I thought we make roti’s all the time with only water and flour and they turn out so soft so atta should work and I also used half atta and half all purpose flour. I saw many recipes using shortening so was a little nervous about using oil but let me tell you that Indian roti or chapati has no oil or shortening and it’s so soft. So if you are scared of oil , don’t be. They will turn out very soft. Main thing is to be careful not to overcook them. Thanks for the wonderful recipe. I m never going to store tortillas again.
Hey! Love them when I make them, but I need some help! I’m not sure if it’s because of the heat/humidity here (I live in Vietnam), my mixing method (bowl, spatula, hands) or my measurements, but the dough is insanely sticky until I add almost double the flour. Any suggestions on this?
Hmmm, it's humid here too but probably nothing like Vietnam. I would just add as much flour as you need when kneading to combat the stickiness.
“Roll the tortillas pretty thin...almost translucent” And olive oil?! No, no, no! Coming from a Mexican American family in southern Texas whose great-grandmother taught her how to make them, these are two BIG no-no’s! While thickness is a matter of preference to some, olive oil was not available to families in those regions until the very recent past. Not to mention that many of the foods you listed as “South of the border” are not. They are Tex-Mex foods that are from north of the border. While I love many of your recipes, this post was very disappointing and a little offensive...
Hi Andrea,
Thanks for your thoughtful comment and kind words about our recipes.
I have to agree with you that many of the recipes that we call "South of the Border" are more Tex-Mex than true, authentic Mexican. That being said, "South of the Border" is simply an American term that refers (in the culinary world) to recipes that have Mexican-inspired flavors or ingredients. There's even a restaurant chain, here in the States called South of the Border. The restaurant serves Mexican-inspired appetizer, entrees, desserts, etc. but not the kind of true Mexican food you'd experience in Mexico City, Guadalajara, Puebla or even Tijuana.
Regarding the tortillas, if you scroll through the 100's and 100's of 5-star reviews and comments, you'll find, more than a few, from readers of Mexican descent and others who grew up in Texas, Arizona, New Mexico, etc. Some have described them as "tasting just like my mama's" and "so similar to the tortillas I grew up on".
I have come to suspect (with no disrespect to your great grandmother, whom I'm sure made wonderful tortillas) that there are probably more tortilla recipes than there are pretty Senoritas in Mexico.
I am like you and love the recipes I grew up on. My family's background is German and NO ONE makes dumplings like my mother did. But that's not to say that other people's German dumplings are not delicious as well as German-inspired.
If you try this Best Ever Homemade Tortillas recipe, please come back and share your review and a star rating. Feel free to use your favorite oil or shortening. We love getting feedback from our readers and troubleshooting any problems they run into.
Kind Regards,
Chris
Seriously?what was offensive?its not like she talked down to anyone.
I think it’s great that she gives up her time and recipes for free just because she likes sharing her new found recipes.
I tried these and they are soooo freaking easy to make and everyone especially my Mexican friends were really impressed. So thank you for sharing,it is a recipe I will add to my family recipe book to give to my girls. Angelica will love it.
Again thank you Peaches
Thank you for sharing! I have been making this recipe for the 5th time now and thaught it's time to leave a Thank you message.
Could you please advise if 124kcal is per tortilla or per recipe!!??
Thanks so much, Rosalinda! I'm so happy you have had good success! Yes, the 124 calories count is per tortilla. That's about the same amount as purchased tortillas this size would have.
Do you think this would work with whole wheat flour?
Hi Erin, I think you would use some WW flour but I think they would be quite stiff if you use 100% WW.
Hello, I've just come across this recipe, so I haven't yet made them, but I want to order a Danish whisk, so I clicked on your link, but it takes me to Epicurious, who would be getting the affiliate commission. I was hoping it would go to you folks.
Thanks, Marly! I will correct that! I appreciate you letting us know!
I loooove this recipe, thank you. I have tried others but this is #1 and your attention to detail in the recipe really helped me not over cook them. Thanks again
Thank you, Josie, for taking the time to share your comment! I'm so happy that you have enjoyed these tortillas as much as we do!
Why use a mixer when you can use your hands. I also pretty well use the amount you say but I have always used my hands to measure. This much salt, this much baking power and water to mix. Always come out perfect. That was the way my grandmother and mom measure and it works. Guess a long time ago our grandparents use their hands to measure. Some people still do it as I watch food network. They just pour or pinch here etc.
You are one in a million Josie, obviously very gifted. Most people can't cook the way you do. Perhaps you should start a blog!
We don't exactly have all purpose flour in Ireland. I tried with what is labeled Plain Flour here and it didn't quite come out right. This article here says Maida Flour is an Akerman name. Does that sound right? https://en.wikipedia.org/wiki/Flour
Mine were very sticky, as though there was to much water / not enough flour. Thanks, the comments are very encouraging!
Hello Iarla, I think plain flour should work for these tortillas. My daughter lived in London and I made them there with plain flour. Don't give up. Try again and just use a bit more flour, especially when you roll them out. Let me know how it works and I can help troubleshoot if you run into any issues.
AMAZING 😉 recipes - Thank you 🙏 4 taking time 2 share with every1 - god bless
Thanks so much, Kat! You are very kind!
I am trying my hardest not to eat oil (I have heart problems) can these be made without all the oil? They look soooo good!
Thanks!
Hi Alana, I'm afraid these would be pretty dry without the oil. Oil keeps them supple. However, since the recipe makes 16 tortillas, the amount in each one is only 1 teaspoon.
Hello, you can use with refined coconut oil, grapeseed oil or avocado oil. I did mine with refined coconut oil & they were great!
Thanks, Rhea!
I just made a batch of these with 1/4 cup of apple sauce to sub the oil. Worked perfectly! I just quickly blended the Apple sauce with the 1 cup of water and then poured that into the dry mix. Undetectable!
Wow, that's great to know! Thanks so much, Lyanne!
I have made these a handful of times. Currently have some resting as I type. Lol. These are the only tortillas we use anymore. My hubby and our toddler love them and so easy to make. Thanks for the great recipe!
Thanks so much, Jaime. I love that you all love them as much as we do! We appreciate you taking the time to write!
Thank you for this recipe! I made these last night and was suitably impressed! They were so much fun to make although mine came out ever so slightly firm, not as soft and pliable as I'd prefer. Could this be because I didn't use all purpose flour? We only get cake flour and bread flour locally so I used a mixture of the two. What would you suggest?
Hi Helen, I think that the issue might be cooking them a bit too long rather than the flour. They should be just barely cooked and then steamed a bit with the other tortillas. Hope that helps!
Bread flour has a higher gluten content then all purpose flour which can make things a little tougher. Might have to let the dough rest longer after making it and maybe let the rolled dough rest for a couple mins before cooking as well
Thanks, Shannon! Good advice!
Hi
Tried this recipe a few weeks ago, and we all loved it so very much...... just to save a little time, would it be OK for me to freeze the wraps uncooked as I like to fry them in front of my guests at our BBQ's, I do have some extra strong cellophane food safe circles to separate the tortillas so do you think it could be a possibility ???
I think that would work, Maggy. As long as the dough didn't dry out in the freezer.
I will definitely give it a whirl ...... I will cook one from frozen and then one that's been defrosted and see how they turn out ...... Will keep you updated on the results ....... many thanks
I tried the recipe. I made 4 tortilla as only two person. I’m not sure why my tortilla hard. Can’t folded as the surface break up.
Hi Sheng, if your tortillas are hard, you cooked them too long! You want to cook them just briefly, then stack them on top of each other separated with parchment paper or wax paper. Cover the stack with a kitchen towel and they will steam a bit and stay nice and soft.
Hi Scott and Chris, I would like to make these tortillas. Where I live, we do not use measuring cups but weigh ingredients like flour, Sugar......
Do you perhaps know how much in your recipe the 3 cups of flour would be in grams or ounces?
Thanks, Barbara
Hi Barbara, if you look right above the words "Instructions" in the recipe, there's a "Metric" conversion button, just for you! 🙂 Enjoy!
Oh, thank you very much and sorry, that I didn‘t see it earlier.
best flour tortilla recipe ever. been making them daily for a week and so good everytime. thanks
Wow, I bet you know the recipe by heart after making every day for a week! That sounds like something I would do 🙂 Thanks for sharing your results!
Ok, married to a 3rd generation native Texan. Lived in Houston for 18 years with him until I finally dragged him to Montgomery, Alabama, where they have no idea what a handmade tortilla tastes like. Made these tonight for chicken fajitas and watched the hubs ascend into heaven! He compared them to the best tortillas we had enjoyed in Houston. Thanks for a great recipe!
Ever since I tried your recipe, I have not been able to stomach store bought, no matter how "authentic" they claim to be. They all taste fake/chemically. My first ever tortilla was made in the kitchen of a Hispanic neighbor when I was 5 and I have never forgotten that taste! These are the real deal. Thank you!
Haha, I totally understand, Carol! And that's so awesome that these compare with your Hispanic neighbor's tortillas, love that!
Thank you! This was simple. The texture is really like a sore bought tortilla! I see the baking soda was key😊
Yay! Thanks, Akilah, so happy you enjoyed this recipe!
I thought the recipe called for baking powder, not baking soda. Which is it? Or both??
It is baking powder.
Just wondering if I could add whole wheat or rye flour to make them healthier...thoughts?
I tried this and my family loved it. However, I noticed that I made them too thin every time. I was concerned that they wouldn't cook through if they were too thick. And being in a warm and dry climate, they tend to dry up easily and become crispy right away because they were thin. How thick should I roll the tortillas out to?
I roll them fairly thin but don't cook them long enough to let them get crisp. Also, I stack them so that the steam from the other tortillas helps keep them soft.
Thanks for the great post! Just so you know, the tortilla press is very useful for corn tortillas but as you said, flour tortillas don't really need other than a floured surface and a rolling pin.
Thanks so much, Jose!
Can I put some of the dough in the refrigerator and pinch off some when needed - I think this is done in small shops.
Also, can I freeze finished tortillas?
Yes, to both. I think you could refrigerate the dough for a few days. Just let it come to room temp before rolling. And you can definitely freeze the finished tortillas. I usually stack them with parchment paper in between and slip them in a ziplock bag.
Nice.
Thanks for sharing such a great recipe.
Keep Posting !!
Do we need to add oil to the pan before frying the tortillas? Can’t wait to try them. They look yummy!!
Hi Magda, nope, you don’t need any oil for the pan! Hope you enjoy them!
I am from New Mexico, now living in Pennsylvania, and even though there is a substantial population here from Mexico, I have no idea where to buy flour tortillas (corn are easy to find!). My mom has shipped me dozens of flour tortillas from the famous Frontier restaurant in Albuquerque, but that's expensive! So I tried this recipe and it's delicious and similar to Frontier's. Thanks so much for the great recipe! Soft and flavorful and easy!
What a wonderful compliment for this recipe! If anyone would know if these tortillas are good, it would be you! Thanks so much for sharing your results!
Will these stay soft to use for a wrap for school lunches? Thanks!!
Yes! Just keep them in a zippered bag and they should be fine!
I've always used lard instead of oil, will this make a difference?
Lard will work just fine!
Love this recipe! Question for the author, my tortillas tend to out a bit yellowish. Maybe from sweating? Still great. But I'm curious as to why they aren't mostly white such the pics. Thanks!
I wonder if your flour has a yellowish cast or perhaps it's your oil. What type of oil are you using?
I used canola oil. I've made this recipe three times now with the same ingredients. The first time was perfect (beautiful white tortillas). The last two turned out yellow. But still good! Just curious if you had any thoughts. I'll try switching oils next time. And have you tried this using lard? Thanks!
Yes, try a different oil. Is your canola oil quite yellow? Lard will also work in these tortillas.
I had some problems making the tortillas. They didnt turn out right. I followed everything.
Hmmm... let me know what kind of problems you had, Rachel, and maybe I could help you troubleshoot.
Excellent recipe.!I've made them many times. We all love them especially with red beans salad.
Yay! Thanks so much, Biyana. BTW, I love your name!
After making the tortillas, am I able to leave them out sealed up in a bag or put in the refrigerator like store bought tortillas? If so how long do you think they'd last?
Thank you,
Chasity
Hi Chastity, I like to keep them in the refrigerator. They don't have any preservatives so they won't keep as long as store bought tortillas but I've kept them for 5-6 days with good results.
Can these shells be fried crispy?
Yes, they definitely can be fried after cooking them in the pan.
You can cut open a vitamin E capsule, include with oil and they will last a lot longer. It will make them a bit yellow but just looks like butter. It won't change the taste.
Wow, didn't know this Carol, thanks for sharing!
Just like the others said: EXCELLENT! I think the key is to let the dough rest and then keep the cooked tortillas under a towel. I hand made them (no mixing bowl) and it came out great! Didn't spring back to shape as much like others I've tried. Also, great tip on heat and how long to have it on for!
Thanks so much, Amy! I love making these by hand. And you're right, allowing the dough to rest is super important!
We wanted homemade tortillas for fajuta night. These turned out AWESOME! On a whim we decided to see how grilling one turned out. It was frigging amazing and we decided that yep, we needed to grill them all! I definitely reccomend this recipe, and I definitely reccomend grilling them. My only advice for grilling the tortillas is to roll them a little thicker. But yeah. I dont think I'm ever buying tortillas from the store again.
Yay! So happy you guys enjoyed them, Michelle! I love the idea of grilling them! Genius!
It's amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
I’m going to have to try your recipe. It looks delicious! Thanks for the simple recipe!
Enjoy!
This is a find. Great recipe. Worked perfectly. So much better than the preservative-filled packaged tortillas. Thanks all the way from India.
You're welcome all the way to India! So happy you enjoyed it!
Can I substitute some flour with oat floor
I haven't personally tried that Liza, but others have substituted other flours with good results!
Hi!
I tried this recipe last night (half the recipe, 8 tortillas) and they came out great! I "tested" two after letting it rest for around 30 minutes and they were great! Ate them just plain. I left the rest of the dough covered on the counter overnight and made the rest of the tortillas the next morning to make small breakfast burritos. Those turned out great as well! I'm a student living on my own and this is such an easy and cheap thing to do.
Thank you for this recipe! I made it using sunflower oil instead of olive oil.
Wonderful!! Thanks so much, Aryn, for taking the time to share your results. Now you can impress your friends with your delicious new skill! Hope your studies go well!
Wow! Unbelievably easy to make and so much better than the ones I normally buy in a pack that contain a long list f chemicals. Much cheaper too.
Thanks, Malcolm, for sharing your results! Yes, I love that you can make them yourself and not only save money but have them done in the time it would take to run to the grocery store!
Made these tonight to go with chicken fajitas. They were so easy and tasted good too. Will definitely be making these again!
Thanks, Cheryl for taking the time to share your feedback! So happy you enjoyed them!
These were easy to make and came out perfect!!! I'm just getting into cooking and if I can do it, anyone can. My son was eating them before I even started cooking the meat. This is a keeper...Thanks for the recipe.
Haha! It sounds like you're a better cook than you might think! I love that you love this recipe - we do too!
These are truly easy and delicious.The family loves them and are requesting I make them from now on. NO MORE STORE BOUGHT. Not sure what I've done yet.
Thanks so much, Norma! I know what you mean about no more store bought. They just don't compate!
Awesome! These are the same as the tortillas we grew up eating as children . My mom grew up in the southwest near El Paso and homemade tortillas were a staple on a budget with hungry mouths to feed . I had forgotten how to make them. Made a batch last week and another today: homemade enchiladas are in the oven now, plus enchiladas in the freezer for busy after work dinners . Thanks for the great recipe!! For anyone having trouble with these; very warm water, perhaps a bit more shortening, mix by hand and allow plenty of resting time for the dough. I let the dough rest several times: just after kneading, about 15 up to 30 minutes, again after dividing, about 10 min, and cover them until ready to roll out and cook. Don't over cook. Don't think you're wasting your time to let them rest. Put your feet up and savor the moment. You're going to be eating the best tortillas ever!
Thanks so much, Laura, I love that these are similar to the ones you grew up on. What a great compliment as there's nothing like mom's cooking! :
Ran out of tortilla shells and really didn’t want to leave the house on a day off... decided to use my recent love of cooking to see if I could make my own! Found this recipe and it was SO easy. Almost toooo easy! LOL thank you so much! Won’t be buying storebought anymore!
Thanks so much, Brooke! Sometimes something we think is a problem ends up having a silver lining! So happy you ran out of shells and had the opportunity to try this recipe 🙂
It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Easy to make& delicious! So tender! Will not be buying the premade tortillas. To try it out I changed the quantity to 4 and was perfect for the 2 of us and took no time at all. I did use real butter in place of oil with no problems.
Wonderful! Thanks for sharing your results, Sharon!
Wow! I am NOT a cook, that said I decided to make pork carnitas (I do try to cook for my little girl as it makes me feel good not to eat out all the time) and wanted some soft shells. Since there was no way I was hitting the grocery store I looked this recipe up. I don’t own a kitchen aid and my “swirly mixer thingys” wouldn’t stay in (have I mentioned I am NOT a cook?) so I kneeded the dough and followed your recipe closely. It totally worked!!!!! A hit! I will do this again. Thanks so much! People like you make it so doable for people like me to cook surprisingly well for our families!
That's so awesome Tiffany! Thanks so much for taking the time to share your results. You may not be a cook but you definitely make up for it in enthusiasm!
I tried your recipe today, using lard for the oil. They aren’t the healthiest tortillas (my own doing) but they are FANTASTIC. I’ve tried many tortilla recipes and have been unhappy with the results. This is THE recipe. Thank you for sharing!
Thanks, John for taking the time to leave a review. Yes, I'm sure lard would be wonderful!
Hi!
After reading the comments in this recipe I really want to try it, but I've been slowly removing oil from my diet. If there a substitution you can recommend for those who are not eating oils?
Hi Holly, I'm afraid these would be quite dry without the oil. Perhaps there is a recipe out there that would be successful with no oil but probably not this one.
Hi! Does anyone have issues with it tasting doughy? I have made them twice, once to long and they turned hard and now this time they are soft but both fines tasted real doughy. I roll them out really thin. I am using mixed whole wheat and plain flour?
Hmmm, not sure why they would taste doughy except perhaps the whole wheat flour takes a little longer to cook through.
Always ALWAYS! Use chicken broth 🙂
Scott and Chris, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Scott and Chris, thank you very much! I really liked the recipe, I took it to my recipe book)
Wonderful! Thank you!
Could I use melted butter instead of using oil? it may be enhance the flavor of tortilla
HI Phuc, yes I think butter would be delicious!
Exelent recipe. Perfect quantities
Thanks so much Ivo, for sharing your results!
Have you ever tried them with gluten free flour? I’m going make for my husband but want to try gf flour for me. Thanks!
Debbi K.
Hi Debbi, I haven't tried them with GF flour but I believe some other readers have with good results.
I made them last night - and they tasted great, but maybe I overmixed the dough or something but I couldn't get them very big. The dough was so stretchy and would shrink. So they came out thicker than normal.
Yes, don't overmix them. You can even do it by hand. The other secret is to let the dough rest so that the glutens can relax.
Easy to make and everybody loves these tortillas. I use a big electric skillet and can cook 3 tortillas at a time!
Great idea, Marie! That would save a lot of time!
i tried them but came out hard
Hi Bernice, if they came out hard, they were cooked too long or at too high a heat. They don't need much cooking. Also, be sure to stack them between parchment or waxed paper, after cooking. The steam will keep them nice and soft.
Hope you get a chance to try them again. They're so... good!
Finally! This recipe was very easy to understand and my tortillas came out exactly as pictured in your article. I had been struggling with making thin and flexible tortillas even though I had a cast iron skillet and a tortilla press. Your recipe is radically different than the others though and the dough was so amazing I didn't even have to dust it with flour. I did however let my dough rest for one hour before I separated it into 16 pieces and then pressed them. Thank you so much for this fantastic and economic recipe!
You're welcome, Christi! I'm always thrilled when I find "the one"!
These are awesome! 1st time I made tortillas and it was so easy. My question is about freezing them. Do I freeze them after I cook them or just throw the dough in the freezer? Thank you for sharing this recipe!
Hi Lexxie, I freeze them after they're cooked. I just layer them between parchment paper and put them in a large ziplock storage bag. It's easy to take out however many you need.
We live in South Texas. My husband was born and raised in San Antonio, so he grew up on good tortillas. I’m Italian, from the East Coast, and I made these for the first time last night. So simple and delicious! We were all in love! I’ll never buy tortillas again!
That's wonderful Lindsey! Thanks for sharing your results. That's a high compliment from a San Antonio man!
The tortillas sound wonderful, but I didn't see the recipe that showed the amount of flour,salt,baking powder and oil or lard to use.
Hi Frank, scroll down to find the recipe.
Great recipe! Love it. I use sunflower seed oil and freshly milled wheat and Kamut flour. I use a tortilla press. It makes it quick. I can press and cook simultaneosly. I’ve tried other oils - avocado and olive - and they don’t turn out as well as the lighter oil. Thank you for the recipe.
Thanks for sharing your results, Jeff! I love your adaptation!
Absolutely amazing. Did not have vegetable oil, so I used olive oil. Still great results, and cooking times were spot on per side. Thank you for this yummy recipe.
You're welcome, J.P! Thanks so much for sharing your results. We love them with olive oil too!
I have to laugh because I was just telling my husband thia weekend that flour tortillas is one thing I'm not interested in making as they are so inexpensive. But your recipe convinced me to give them a try and they were easy, but so delicious! Hubby raved over them! Made great breakfast tacos. Thanks for sharing!
Haha! Never say never, right? That sounds like something I would do!
This dough is the BEST. I followed the recipe for the tortillas and they came out perfect. I have also used the dough to make fantastic tortilla chips, and more recently insanely good deep fried empanadas. It’s my go to!
Thanks so much, Nicole! You have done some fun experimenting with this dough!
I have a question. Do you ever use a tortilla press?
Hi Carol, I have tried using a tortilla press but didn't like the results as well as rolling them. And this dough is really easy to roll!
But how do you get them to be round? Mine look like amoebas. Even if they were round on the counter, they distorted when I picked them up to move them to the skillet.
Haha! Just always roll from the center out. And the more you make them, the easier it will be. You can straighten the shape out a bit with your hands as you're transferring them from the work surface to the pan.
Tortilla press only good for (necessary) for corn tortillas. My abuelas way. Flour torts you ROLL.
Thanks, Michelle!
This is my go-to recipe for making tortillas. It is a hit every time I make them. Thank you for sharing.
Yay, with a name like Santiago, that's a real compliment 🙂 Thanks for sharing your results!
Hi, just wondering what the UK equivalent for all purpose flour would be in this case? I know more often that not it is plain flour but just wondering if it should be self raising to get the raising agent?
Thanks
I would use plain flour and add the baking powder to get the right proportions.
Hi! This recipe looks great? Can I use whole wheat flour instead? How would I adjust the recipe?
You could try substituting some whole wheat flour for the all-purpose but I wouldn't do 100% WW flour as I think they wouldn't be as tender and soft.
I just tried this recipe 2 days ago WITH whole wheat flour and it was great! I also chose to use olive oil. I have been making homemade tortillas my whole life and was very pleased with the results of using olive oil. Of course you have to like the taste, but it made them so easy to roll out and I was able to get them very thin without sticking or tearing. The whole wheat flour does make them more dense than regular flour, but they were still soft and tasty.
Thanks so much for sharing your results, Stephanie! I know this will help lots of people who like to keep things a little healthier!
Have you ever been tried using mesa flour, will the results be different? It's for tortillas and tamales, I have some and would love to use it.
I haven't tried mesa flour for these tortillas. I think the consistency would be quite different. It might be fun to substitute some masa for the all-purpose flour.
Perfect. Fast and easy and treated delicious. This recipe is definitely a keeper.
Thanks, Elizabeth!
By far the best tortilla recipe I have tried! Love them!
Awesome! Thanks for taking the time to share your results, Nettie!
This is a perfectly delicious recipe, thank you for sharing with us to enjoy! I have made these numerous of times to go with our pisole, burritos, just heated with a little butter and so much more! Absolutely great recipe!
Thanks, Lisa. I agree - they're so versatile. The problem is that it's hard to go back to store-bought after having these!
Yup- best flour tortilla recipe I've ever tried- so delicious and perfect consistency! I won't use any other from now on and they're so much better than shop bought! Thank you!
Thanks so much, Kath! We love that you love them!
These were EXCELLENT. Thanks for all the specific tips and instructions and the photos. Well done!
Thanks, Tina. So happy you enjoyed them. It's so nice to be able to make such delicious tortillas at home!
We made these tonight and truly enjoyed them very much. We will definitely be making them again. I rolled out each one while my husband cooked them on a cast iron skillet then kept them warm in 2 , 9” circle cake pans. They worked out well as a tortilla warmer. Thank you for sharing this recipe. We will not eat store bought tortillas anymore.
Thanks for sharing your results, Janet!
I made a quarter batch, just to be on the safe side. Used half bacon grease and half veggie oil. They were a little sticky and elastic so I was pretty liberal with the flour when pressing them. Cooked them in my cast iron skillet and they were fantastic! Will be saving this recipe for sure. A hint for using a tortilla press: cut out 2 pieces of plastic to fit your press from a Ziploc bag, lightly flour one side of each then sandwich dough between the floured sides, press, then pull off the top piece of plastic and add a little more flour, replace, flip over and do the same to the other side then press again.
Thanks, JJ!
My son, the chef, didn't think ol mom could make homemade tortillas for our tacos. I surprised him, these were awesome! I will also try them for pizzas, soon.
I LOVE that Cindy! So happy you enjoyed them!
I am excited to try this recipe! By weight, how much flour do you use? I weigh all my flour because it can vary by how you scoop it out of the bag/container. Thanks!
Hi Leisha, I use the stir and scoop method as that's what most of my readers use. You can, however, convert my recipes to metric with the little button above the instructions for the recipe.
Yummmmmmmmmmmmmmmm. I'm going to make this recipe today. Supermarket 'homebrand' tortilla with salad and home made vegan cheese are my 'go to' lunch. My lunch will be taken to another level when I can have homemade instead of homebrand. Thank you for sharing your recipe.
Hope you enjoy them Helen!
Hi again.
I love this recipe so much. When I made the first batch I added a small amount of tomato paste, garlic powder and smoked paprika to the basic recipe - yum. yum yum! In today's batch I added whole cumin seeds, garlic powder and tumeric. I also added some sundried tomato infused oil to the 'plain' oil. And once again ... yum yum yum. The only problem I'm having is stopping at eating 'just one'.
Thank you for sharing! These were perfect!
Yay! So happy you enjoyed them, Lydia!
I made these today. I used coconut oil instead of vegetable and they turned out FANTASTIC!
That's awesome Tonja! Thanks so much, for sharing our results.
Can I use a tortilla press(8") instead of a rolling pin---much easier & regularly shaped.
Hi Marilyn, I didn't have success with a tortilla press. Let us know if you decide to try it!
This is a good recipe but my results are not optimum; the tortillas were too rigid and dry; did I cook them too long, not let the dough rest long enough? Thanks.
Hi Keri, if your tortillas were dry then yes, you probably cooked them too long. It doesn't take long, they should be nice and pliable. Also, be sure to stack them on top of each other (with parchment paper between) as the steam helps keep them nice and soft.
Excited to try this! Trying to save money and wanted fajitas but realized I was out of tortilla. Will try this for chips too! We go through tortilla chips like crazy here
Excellent and easy....I cannot stop eating them. I was going to run out but decided to google, 'homemade flour tortillas" and very glad I did....Thank you for this recipe...
I love it! Thanks for sharing your results, Darlene!
Hey, It looks delicious as well as much easier to make. Thanks for sharing. Definitely will try this tortilla.
This was my first attempt at making tortillas and it was easy and my family loved them!!
Bravo! So happy you and your family enjoyed them!
Hi, just wondering if I can use canola oil or if it has to be vegetable oil?
Thanks!
Hi Jennifer, yes you can use canola oil, olive oil, coconut oil, sunflower oil, etc.
I just made them using avocado oil and they were amazing! I'm sure substituting will be fine.
Thanks, Tasha!
This has become my go to recipe for tortillas and they're SO good. I refuse to buy tortillas after finding this recipe and MUST make my own. I get better and faster at making these each time, making it easier and easier to make.
I've used olive oil, butter and (pastured) lard in this and all versions turn out just as yummy.
Thanks for a great recipe!
Thanks so much for sharing your results and adaptations Ashley! I know this will be helpful to others!
Hi! This is a perfect recipe for tortillas, and also for lavash or for wraps. I made a few alterations that worked out so well I want to share them. First, I wanted to reduce the amount of wheat, and so used 1/3 corn flour (masa harina). I also put in a bit of yeast, thinking it might make them a touch tastier. I let the dough sit for 2 hours before rolling out --- but then, taking from lavash bread, I wanted to make rectangular bread! So, I used my pasta roller, which worked out great! The consistency of the thickness made cooking that much better. Also, the breads puffed up perfectly, and perhaps that was because of the layering that occurs in the early stages of rolling, which also serves to knead. I used 2.5 oz per bread, and they are a tad long..... but the baked burritos will be perfect with this whet-corn combo. I ate two while making them.
Thanks, Geoffrey for sharing your adaptations! These are great tips to know!
Hi
I am about to try these. Non stick pan fry pan or cast iron?
Thanks!
NJ
I use non-stick but a nicely seasoned cast iron pan would also work.
These are very good. You may need to adjust the water ratio depending on your climate/flour brand. My new go to recipe for donair wraps, and for dipping witb hummus or sandwich wraps. I stick with maseca tortillas for tacos for that authentic mexican flavour (plus a tortilla press makes them fast.)
I found this recipe and tried it and my husband like it too much....
Wonderful!
I made these the other night and they were a hit! I'd love to make and freeze some, but what's the best way to thaw and reheat after freezing?
Hi Jenn, I freeze them with parchment paper between each one. When I thaw them, I just warm slightly in a sauté pan.
Omg I had never made tortillas, and from all of the horror stories I had heard was a lot intimidated, until I found this recipe and tried it and my husband, who grew up with homemade tortillas, LOVES THEM! And he's a very picky eater! I love them as well! Thank you for sharing so that I may pass this recipe on to my kids.
That's awesome Maria, thanks so much! I love that your husband is a tortilla aficionado and he approves of these tortillas!
Have you ever tried a different flour? I am highly allergic to corn, wheat, and milk so my life is a challenge..... Could I try rice, almond or chickpea flour.......... I am desperate to find a vehicle to enjoy what I used to. I think it is worth a try but I would not have to let it rest before creating the tortillas. thanks for the inspiration. You make it look so easy......B
I haven't tried another flour but I think some of the readers have with good results.
I use this recipe often! We stuff this tortilla dough with beans and cheese to make pupusas and it works perfectly every time! Thanks 🙂
That sounds wonderful, Amy! Thanks for sharing your results!
I make these at least once a week and they always come out perfectly with no changes to the recipe...except that i only make 8 bigger ones, as that is the perfect size for my frypan and my 4 children....one of their favourite meals filled with chicken or mince, cheese and salad.
Thanks for sharing your results, Kim! So happy you enjoy them 🙂
Do you spray your pan or use any oil when you put them on the skillet? I wasn’t sure if it would mess with the texture...
Thanks!
No oil or shortening needed!
I know that you can freeze the finished tortillas, but do you think I could freeze the uncooked dough? I absolutely love fresh tortillas, but haven't found a good place to get them since moving north. I will definitely be trying these. (I may even make them to go with tonight's soup!)
Hi Victoria, I think you could do that. Just keep them separated with parchment paper. That way you can pull out as many as you want and they won't stick together when thawed.
Simply phenomenal! I live on a station in Australia in the middle of nowhere and getting tortillas is near impossible, problem solved! So much better than the bought ones. Going to try many more of your recipes after such a wonderful success straight up.
Thanks!
Claire
Greetings all the way to Australia! That is so awesome Claire, so happy you found our recipe!
Ok, these are amazing! Thank you so much for an easy tortilla recipe! I didn’t think I could make them on a sail boat but it was so great! Love this and I’ll share your link to other boat cooks!
That's awesome! Thanks so much, Sarah and happy sailing! What a fun adventure, tortillas and all!
Hi,greeting from Malaysia.
I've tried this recipe and it turn out so well!
The dough can be easily round shape after i rested the dough for 30min in the fridge. Store bought tortilla wrap at my place is quite pricey ,i guess i will never buy it again .thanks to your great reipe,will try to use the same recipe with wholegrain flour next time.
Yay! That's awesome Fairuz!
I made these with my 9 yr-old daughter. She learned the importance of following directions when she realized that she didn't put in the water and oil with the mixer running. So with Mom's help the dough came out okay. Your tips for resting the dough were so helpful. These rolled out fairly well (not too sticky and not too dry) and better yet, tasted great!
That was a good (and probably lifelong) learning lesson for your daughter 🙂 Thanks for sharing your results, Sarah!
Just wondering how to go about reheating these without a microwave? If they're just being used for lunches do they even need to be reheated before stuffing and rolling them? About to start making them now but as we don't have a microwave I'm unsure how many to make.
Hi Leah, You don’t have to reheat them in the microwave. You can serve them at room temperature or you could warm them slightly in a pan on the stove top before serving. Either way they’ll be delicious!
if you have a gas burner, the most delicious way to warm tortillas is to use the gas flame itself to warm the tortillas. Watch them carefully of course.
How to do it: light the flame on medium low. Lay the tortilla on the gas burner. Use tongs to gently move it back and forth on the metal grill. Flip. Repeat. If they aren't warm enough, flip and repeat again. You'll know they're ready when they start to puff up a little. Watch them so they don't burn
When you get really good at it, you can go pro and do two at a time, flipping the top one each time you flip the pair so each of the four sides are warmed but you're using the heat from the bottom one to make the top one heat faster.
Thanks, Wendy! You sound like an expert!
I know how to heat them but not make them aha! I spent time in Texas and was spoiled by the great taquerias and locally made tortillas, so have been pining for a replacement solution I could make myself. We made these tortillas last night and they are delicious and soft and easy to make. I think we'll increase the salt a little bit next time to make them a bit more like the handmade ones I could buy from locals way down south. But the texture and ease was wonderful, and we'll be making these regularly. thank you!
No you don't need a microwave. You can eat them at room temperature. If you want them warm just reheat in a pan or grill.
Can you leave the dough mixture overnight and then use it the next day?
Yes, I think that should work fine, Merissa.
I made a half recipe of these on a whim, using a blend of 2/3 white and 1/3 whole wheat flour, and they turned out soft and delicious. I kept them warm wrapped in a kitchen cloth. Is it the baking powder that makes the dough light and a little fluffy? We had salmon tacos with a little Trader Joe's tartar sauce, crumbled queso añejo, and pico de gallo. Delicious! My picky 5 year old complimented me on "doing a good job"! Thanks for sharing this recipe!
I love this! I think the baking powder does help keep the dough light as well as not overcooking the tortillas.
Can you give me measures you used for the eight tortillas please
Thanks for your comment. I always try to include some whole grain in breads. Is this the only ratio of white to whole wheat you have tried? Did you have to adjust the liquid? I am wondering if half of each flour would work.
I made these tonight. Only I used olive oil. They turned out great!
Wonderful! Thanks for sharing your results, Ciera!
These ones really work. They are relatively easy to make, and they stay soft and yummy. don't make them too thin or cook them for too long as they will become crunchy I cook them on an upside down wok on a home kitchen stove and they are really good. In case they are not all gone the same day i make them, i keep them in a ziplock bag in the fridge. Then, before heating them in the mw i spray them with a little bit of water and they come out soft like fresh ones
Thanks for your great tips, Dana! So happy you have enjoyed these tortillas.
Thanks. I was wondering why mine came out crunchy. Too thin and cooked too long.
Yes, if you cook them too long, they will be crunchy and not soft.
I have made these tortillas several times now, they always come out perfect. Thank you for the wonderful recipe. I actually use a saucepan lid to achieve perfectly. round tortillas.
Thanks so much, Lynette. That's a great idea to use a saucepan!
So excited to try..I have to make 200+ for homelessness week next week. All the comments make me feel confident!
That's so awesome Dominica. Let us know you things turn out. Best wishes!
Just made these and the whole family loved them. No more store-bought flour tortillas for us.
I have used Fuji and Golden Delicious with great results. Enjoy!
So easy and delicious ! Thank you for sharing the recipe.
Thanks, Belle!
You didn't mention how to freeze them. Should I keep them in my warmer or let them cool before I freeze them?
Hi Shari, I let them cool and then place a piece of parchment paper or wax paper between each one and freeze them in a zip lock bag.
I've made this recipe several times now. They are PERFECT! I tried so many other recipes, and they were never worth the effort. But this time, I can't even fathom buying tortillas anymore. These are worth the extra effort. I grew up on the uncooked tortillas from the store, but you can only make as many as you want to eat because they get hard in the fridge (plus they're not as good as homemade). This recipe stays so soft for at least a week in the fridge (my family eats them quickly, so I've never tried any longer)! I always double it and make enough for my family of 5 for the week. Thank you for sharing!
Hi Hannah, thanks for leaving such a detailed review! I'm so happy you enjoyed these tortillas!
Wow, I just made these.. they actually worked! It was super simple like you said. ("It's just like pizza dough, without the yeast.. you can dooooo it!" I kept saying). We like BIG tortillas, so I'm going to make fewer/larger ones my next batch, but I'm in love with these already! I may never buy store-bought tortilla again!
So happy you had good results, Jewels! I know what you mean, I hate to BUY tortillas!
I made these with my 6 and 9 year old last night. Such an awesome recipe! They were so easy to make. I used a pancake griddle to cook them and I could cook 2 at a time. I love that they only have a few ingredients. The ones I buy have way too many ingredients and we eat a lot of wraps. These are delicious rolled up with peanut butter and banana! Thanks!
How fun! And what a great idea to use a pancake griddle! Thanks, Julie for sharing your results.
Hi Allison,
Great recipe, thank you! Easy-peasey! Having ongoing heart problems that require serious sodium reduction to my diet, and living in the Southwestern US, I've been sorely missing flour tortillas (corn tortillas are pretty much sodium free, but store-bought flour tortillas are way too high for regular use). I reduced the salt in your recipe to 1/4 teaspoon, used a sodium free baking powder, and supplemented the salt with 1 tablespoon of low sodium soy sauce subbed in for 1 T of the warm water (sounds weird, I know, but with this small amount of soy sauce, there was no noticeable soy sauce flavor in the end product.
Question: I would like to increase elasticity in the texture just a bit. Would you suggest a higher gluten flour? a slight increase in oil? Thanks in advance and thanks again for the recipe 🙂
Best wishes, Red
Thanks for your great review, Red!
Regarding the elasticity, I would recommend letting the dough rest a little longer than trying to change the recipe.
THANK YOU
You're welcome!
Thanks for this great recipe - soft and slightly chewy tortillas so easily. Do you have any tips on how to roll them out perfectly round other than practice, practice, practice? I believe you meant to say translucent in the sentence, "You want them to look almost opaque if you held them up to the light."
Hi Allison, if you start from the center and roll out to the edges turn a quarter turn each time, it helps make them more round. Then if mine aren't round enough, I just shape them a bit after I'm done rolling them by pulling gently on the edges to create more of a round shape. You can do that a bit when you first put them in the pan too if they stretch out when transferring them to the pan. Once they start cooking though just leave them the way they are.
Thanks, you're right about the correction.
If you go to amazon you can buy a cast iron tortilla press for about $25...it works great BUT it will make the smaller sizer tortilla not the large 10" plus
Finally, a recipe that works. I made a mess with flour, but everything else worked well. Easier to buy at the store, but the taste difference is great.
Yay! Thanks, Jeanine. I had to laugh at your statement. I stay covered with flour so much of the time. My husband is always teasing me about that!
Surely there’s a way to make these with less oil? 1/3 cup... holy mackerel!
Hi G, you certainly could try it with less oil, although I can't guarantee the results. The recipe makes 16 nice size tortillas. When you divide that up, it comes out to slightly less than 1 teaspoon per tortilla (.99375 tsp, to be precise, about 39 calories). I often divide the dough up into 20 portions for slightly smaller tortillas so that would be even less than a teaspoon per tortilla. I'm just fine with that. A little oil keeps them from tasting like cardboard.
Wow! These are delicious!
I was curious as to why the tortillas I made in our electric tortilla maker were so lackluster, and found this website. Mixed them by hand (added a little whole wheat flour, 1/4 C or so), kneaded for a couple minutes, and let them rest for around an hour. Rolled them out, and followed the instructions . . . hands down the best tortillas I've made! Soft, tasty, and seem to hold up well in the fridge. Thanks for sharing, this will be my go to tortilla recipe! My only
No stand mixer with a whip hook.. is there a work around?
Yes, in the Café tips, I given instructions for making them by hand. That's actually how I do it most of the time now.
can I use bread flour? I have a 50# sack in my pantry!
Yes, I think that would work fine!
Thank you so much. We eat alot of wraps and will never buy them again. easy and fast
Yay! That's awesome Jennifer!
I made these with spelt flour, and they turned out beautifully, so easy and so ever tasty!
That's so good to know Debbie, thanks for sharing. I know that will help others!
Can you freeze these?
Hi Stephanie, they do freeze well. I like to stack them between parchment or wax paper before freezing.
First time making tortillas, these are amazing, had a great time making them with my daughter!
That's awesome Sarah, thanks for sharing your results!
I do not have access to baking powder or soda, could I use yeast?
Hi April, no yeast would not work for these tortillas. You might want to try these instead: https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/
So good!
Thanks for your tip to roll these thin. That worked great and they were delicious both as quesadillas and as tortilla chips! I have made other flour tortilla recipes many times before but I agree with you that this one is the best. I also used 1/3 ww flour which added a nice layer of complexity. After a rest of an hour or so, they were easy to roll out and transfer to my skillet.
I’m super, super excited to be able to make decent chips since I live outside the US and they are expensive and salty here. Now I have them just in time for the summer parade of hummus, guacamole and bean dips on my table. I even found a source for fresh cilantro, so I can’t wait to get cooking. Thank you, Chris and Scott!
That's awesome Aly, I love that you've had good results with these.
GREAT RECIPE!!! love it, simple, delicious, perfect!
Thanks, Arie - so happy you enjoyed them!
I love tortillas and from all the wonderful comments would love to try this recipe but I’m on a restricted sodium diet, can I leave the salt out or reduce it?
Hi Lori, yes, you could definitely reduce the salt. Since you're probably used to a lower amount of sodium, they should be fine.
Sea salt;)
This recipe is awesome! Thanks for sharing! I’ve made them twice in the last two weeks, once for Mahi Mahi tacos and once for fajitas and I must say that my family and I love them! I will never buy store bought tortillas again! This recipe is so easy to follow and not that time consuming so it works out great with my schedule! Thanks again!!
Great recipe!! And so simple to make!! 💖 it!!
Thanks for letting us know Ashton!
Hello Chris, thank you for the recipe. I like it that you use oil instead of lard, etc...
My tortillas did not bubble up at all and I am sure I followed the recipe exactly. The flavor is awesome. I have to try again.
Hi Anh, so happy you enjoyed them. Yes, try again! They should definitely bubble up after hitting the hot pan!
From an American who grew up in the southwest, who has been living in Europe for years - thank you!!! This recipe is a knock out and will be my go-to recipe for satisfying my Mexican food cravings in a land where they don't know what tortillas really are. Simply perfect!
Wow, that's a compliment, thanks so much, Jonathan!
I just made corn tortillas in the Castro Adobe the old fashioned way and it was fun. Now I will try your recipe at home . Thank you!
can I use self raising fpour ?
No, use all-purpose or plain flour.
Can you use different flours such as wholewheat, spelt or brown rice flour? Or do you have to do strictly all purpose or plain flour? Thanks for your help!
Lots of readers have tried different types of flour with good results!
Do I have to grease the pans before cooking?
No, you don't. Enjoy!
Wow! Thank you for this great recipe. I cant wait to try it.
Any idea if it can be converted to make corn tortillas? Wonder if substituting some yellow corn meal for some of the flour would work. Any tips would be appreciated. Sometimes corn tortillas are prefered to flour.
Hi Kitt, I don't think this is exact recipe can be converted to corn tortillas. I'm going to be working on a corn tortilla recipe.
I tried these tortillas tonight for the first time and the family loved them (the five that are home)! Nice dough to work with, wonderful flavor, and do-able! I rolled, my daughter cooked and everyone ate. Thank you so much! I'll make them again and again. Besides, I need to practice making them round! I didn't think the ball shape was important, but I'll fix that next time. Not that it was a problem; my 9-year old actually liked that his was shaped like a Batman logo! Thank you again for your wonderful recipe!
Haha, I love it! Thanks for sharing your results 🙂
Our former daughter-in-law was Latina and offered to teach me how to make them. I should've taken the lesson. Thank you for the recipe and the great tips.
These tortillas are the best I ever made they actually stayed soft. Thank you for the recipe.
Thanks, Cindy - yay!
Wow! Really a nice recipe.
I'll definitely give a try to it and come up with a feedback. Thanks for the recipe.
I've never made tortillas before and these turned out amazing! Such a good recipe, thank you! We're trying to go zero waste and so this is a perfect way for us to be able to still eat wraps for lunch 🙂
I love that you're trying to go to zero waste, bravo to you! Also so happy that you enjoyed the tortillas!
Hello,
Thank you for your recipe. I made these tonight with fajitas. They were a big hit. They almost didn't make it to the table as everyone wanted to eat them hot out of the pan with butter. LOL
Haha! I love it!
This is my new go-to for homemade tortillas. Thank you. I really like how the dough turned out, and how easy it was to work with (I don't have a mixer, so I do everything by hand). I began making tortillas from scratch a few months ago, experimenting with a few different recipes. And I will never, ever, ever go back to prepackaged ones.
Question: do you think this recipe would work with wheat/white wheat flour? I'm assuming some adjustments would need to be made (I'm a novice); what would you recommend?
Hi Brad, so happy these worked out well for you. Yes, I think you could use partial WW flour. I think white whole wheat flour would work especially well and it has all the great nutritional benefits. Most larger grocery stores carry King Arthur White Whole Wheat Flour.
So this recipe will yeild 16 tortillas? I'm looking to make at least 60 tortillas for homemade burritos that I freeze for lunches or snacks for my family. They eat through them in less than a week so having tortillas on hand to make extras would be great! How many times should I double up the recipe for? Also I'm sure you said this somewhere in the post but are these tortillas similar in size to the small,
medium or large store bought ones?
Hi Rebecca, these tortillas are like medium size store bought ones so a quadruple batch should work well for you.
Inspiring! I can hardly wait to try these. I've tried several times to make good tortillas; I even bought an electric tortilla maker which I didn't care for very much. This looks like it will be my go-to tortilla recipe. Thank you. Marge
Enjoy!
I love flour tortillas, these look so delicious!
I have made these tortillas many times, from the recipe found on your earlier post in 2013. They always turn out perfectly! I will be making them again this week for our annual Tax Day celebration (CPA husband) and my dad's 91st birthday. Can't wait to serve these again with our Carnitas! Thank you for your explicit instructions, and for the repost!!
Thanks so much, Anita - and happy birthday to your dad! So awesome to be able to celebrate 91 years! And a happy day to your husband for making it through one more tax season! 🙂
Your recipe is word for word copied from this website taste.com.au/recipes/homemade-wheat-flour-tortillas
Hi Neille,
Thanks for your comment. Actually, their recipe is "word for word" copied from my recipe. I published this recipe, originally, 5 years ago, back in 2013, and adapted it from Genius Kitchen which was, at the time, called food.com. Our original pictures weren't great, so recently we re-photographed the tortillas and republished the post to allow our many readers, who weren't with us back in 2013, to see the recipe and post.
It looks like the taste.com recipe has been out about 3 years - they obviously took their own pictures but copied my directions word for word.
I tried to write you back personally but since you left an invalid email address, my message was sent back to me with an "address not found" delivery status notification.
Kind Regards,
Chris
In reply to Chris: Boom!!!
In reply to Neille: You must lead a very boring life, get a hobby and stop pestering people from behind your keyboard.
All I can say is yummy yummy in my tummy!!!! ❤❤❤
Thanks Cheryl!
Can't wait to try these, Chris! Store bought flour tortillas are heavy and usually made with lard and we aren't that fond of corn tortillas which can be so dry. Thanks so much for developing this!
Cheers!
I have yet to make homemade tortillas Chris, but today you're totally inspiring me to change that! They look awesome, and I'm sure so much better than store-bought! Thanks so much for sharing!
I have not yet made my own flour tortillas (just so easy to buy, I guess). But when I do, this is the recipe I'll use. They look perfect!
I make corn tortillas all the time, but haven't found a flour tortilla recipe I like. So I've been buying them. But this looks like the answer to my prayers! Terrific recipe -- gotta try these. Thanks!
We love flour tortillas! It has been years since I made my own...time to start a batch!
Though I have never seen anything but beautiful photos on The Cafe, these updated ones are awesome and so is the recipe! I love all of the tips for different tortilla uses!
They do look just perfect. And the towel is beautiful too!
YES!!! Here in the Midwest, the tortillas in the market are just plain awful. I will definitely make my own now!!! Thanks for all the tips.
I've only tried making pitas which turned out delicious too. Can't wait to try tortillas using your recipe, Chris!
Also wanted to let your readers know that , after whisking the dry ingredients together, I used my hand mixer with it's dough hooks. Worked great and didn't need to get out my stand mixer.
Thanks, Barb, that's a great little trick for people to know!
Hi Chris, funny you posted these this morning since I made them for dinner last night.....again! I used a mixture of olive oil and avacado oil and they turned out great. Questions: what kind of pan do you think gets best results. Thanks!
That's awesome Barb! I love it!
Good question about the pan. I have great results with these with both my cast iron skillet as well as a fairly heavy non-stick skillet.
This is a great recipe for flour tortillas. These are what the ones at the store wish they were.
Haha! Thanks Coriander!
I don’t have a stand mixer so I followed your “by hand” instructions exactly but the dough remained gummy... what did I do wrong?
Thanks for your help!
If it's gummy, then just knead it a little more.
Made these for my family this past Friday and they were a HUUUUGE success! My husband is now ruined and won't put up with store bought. We had tacos Friday, breakfast burritos on Saturday and my boys and I just had little personal pizzas today! Thank you for sharing the recipe!
That's awesome! I have the same problem. Whenever I make these my husband doesn't want anything else.
Hi! I would love to try this but I don’t have a kitchenaide. Can I still make this without the dough attachment?
YES! You definitely can, I make them all the time without a mixer. In fact, the pictures you see above with the rolling pin were made without a mixer. Just follow the directions under the first bullet point following Café Tips. Enjoy!
Hi,
I've tried the pizza and found the taste so overwhelming. But I was unable to make the flat piece strong enough to hold the all toppings on it. Overall taste was really good but I couldn't give it to my neighbor to taste since the pizza has been broken when I tried to lift it. Can you give any solution for this?
Hello William! That's a great question. Because this pizza crust is so light and crisp, you have to go easy on the toppings. I will edit the pizza post and point that out. Also, I've found over time that if you put the cheese on first, then a bit of whatever type of sauce you want and then a light layer of topping, it works best.
Oh Thanks a lot!
Thanks for the recipe. How do we prep from freezer?
H Tiarra, just put a piece of parchment or wax paper between each one and put them in a ziplock bag. Then you can pull out as many or few as you want.
So excited! The first recipe I chose on Pinterest and they came out great!
A few came straight off the pan and eaten with butter ! Yummy
For dinner we will eat them as mini wraps with sticky duck, cumcumber, capote and avo.
With some leftovers (maybe) to add to kids school lunch boxes tomorrow 🙂
Yay for great recipes!
Yay for readers who share their results! Thanks, Mish - so happy you enjoyed them. Whenever I make them, my husband says "please don't ever buy tortillas again!"
These seem too easy! I’ve been using a recipe from the pioneer woman and it’s involves two separate resting periods adding to over an hour. I just made yours and am letting them rest for 15. Fingers crossed that they come out amazing so this recipe can become my go-to. Thanks!!
Hope you enjoy them!
These were delicious! I had planned a dinner of sheet pan steak fajitas and blackened chicken tacos but only had a package of 10 store bought tortillas for a family of five and snowed in due to a blizzard. But I but found your recipe and they were awesome! My teenagers said they were so much better than store bought. Will make them again for sure!
Thanks so much, Dena! My husband is the same way as your son, he says there is no comparison!
Hi! I just made these the other day and I over cooked them a bit in the pan as they were crunchy. So the next day I decided to make tortilla chips with them and they came out absolutely fabulous!!!! I won't be buying them at the store anymore!! Just no comparison. Can't wait to try the pizzas! I do have 1 question. Can the dough be made ahead of time and just wrapped in plastic wrap and refrigerated till I am ready to proceed with the rest of the recipe? Thank you again for such a fantastic recipe!
That's great to know Jody, thanks for sharing!
Hi! Love your recipe. Im trying to figure out how many cups is one 2lbs package of flour to make the whole thing and either double or at least increase the servings in your recipe. Any help is appreciated.
-Guy who doesn't bake AT ALL lol 🙂
Hi Chad, here is a great site for converting pounds to cups: http://www.traditionaloven.com/culinary-arts/flours/all-purpose-flour/convert-pound-to-measuring-cup-us.html
Ever since I made these, my toddler has been asking for wraps for every lunch. I'm glad she doesn't mind that I can't seem to make them very circular!
That's awesome Jill! I know what you mean, my husband is so sad when I run out of them!
I was searching for a recipe of cornflour tortillas. A friend gave me a bag of cornflour today, and tortillas was the first thing i thought of. I see you used all-purpose flour. Do you think i could i use cornflour instead?
Thank you!
Best regards from The Netherlands
Hi Mari, I haven't tried this recipe with corn flour so, sadly, I can't really say if it would work.
I just tried this receipe after many failed attempts of making dough. Instructions were clear and they turned out perfect. Thank you so much and look forward to your other recipes on your website.
Thanks, Joann, so happy you had great results!
Hi, I just made these and my husband wants to know why they are getting hard immediately after they were made?
Hi TZ, did you put them in a covered container after cooking or a ziplock bag? These things will keep them nice and soft.
Hello, thank you for this recipe. I have also been trying to perfect a tortilla recipe so I can control the ingredients in my daily quesadilla habit! Just experimented with olive oil and avaacado oil and will perform a taste test as soon as my daughter gets home! They both rolled out beautifully. My biggest challenge is getting the correct temp on my cast iron skillet. Question..... when is the right time to cool them for refrigeration? I have them under a towel now. Can they go directly onto a cooling rack from the skillet or is placing them under a towel first a needed step to ensure softness? Thank you!
Yes, keep them under the towel until cooled to room temperature.
Hi, I just tried these. Kneaded them by hand because I don't have a stand mixer. Let the set for 15 minutes as recommended. They turned out really elastic-y! Like to the point that when I press them or roll them out, they just shrink back. Un-uasable to make tortillas. What Am I doing wrong??
Hmm... it's hard for me to say, not being in the kitchen with you. Perhaps you may have kneaded too much flour into them?? I would just let the dough rest for a little longer and see what happens.
I make these all the time, I add 2tsp of baking powder. I found an easy way to knead. I put in bread machine on dough. It needs it for 15 minutes. So much easier than the mixer or by hand.
Great idea Sharon, thanks!
I tried in my bread machine, and dough is very moist.. added a little more flour. It is setting right now. Hopefully it will work. Is dough supposed to be real sticky?
It shouldn't be super sticky Paula, you probably need a bit more flour.
I run a small eatery and we've used this recipe for over 2 years. It's wonderful, loved by all our guests. Thank you!
Wow, that's amazing! Thanks for sharing!
I used a tortilla press and they’re a little to thick for my liking next time I will be rolling them. The flavor is awesome, great recipe!
I had the same issue, Karen. Thanks for sharing your results!
You have to roll them out after you press them.
Really enjoyed making the tortillas super easy
Thanks, Dee, so happy you enjoyed them!
Do you think if i let the dough it longer it would better help the flavor, like bread?
Hi Resa, I don't think it will matter too much. With bread, you're dealing with yeast which improves flavor with a longer, slower rise.
Forgot to ask also if this would work with coconut oil or flaxseed oil?
Yes, I think that would work fine.
Hi there, looking forward to trying this tomorrow. Was wondering would it work whole wheat flour or at least a half and half dough? I am looking to increase the fibre and nutrition of these wraps. Also I plan to make the wraps twice the size for large burritos.
I'm not sure I'd try all WW flour but I think a half and half mixture would work!
Hello! I just made these using 2/3 white flour & 1/3 wholemeal spelt flour, plus a good handful of mixed seeds- worked fine & tasted great 🙂
Thanks for sharing! I love the idea of the seeds!
How much is a "good handful?" Want to try.
Yes, of course! And best wishes on your brand new blog. That's so exciting!
This turned out great! Thanks for the recipe.
Can I make tortilla chips with this ? I can't wait to make this. I'm jealous with the others that has succeed with this recipe.
Yes, you could definitely make tortilla chips!
I use bacon fat instead of vegetable oil
Yum, I bet that's delicious!
Are the nutrition facts per 1 tortilla?
Yes Sarah, it's for each tortilla.
Can I half the recipe?
Yes, definitely! Enjoy!
What can one use to mix the dough if one does not have a stand mixer
Hi Erin, some readers have just mixed these up by hand.
This was such an easy recipe! I was shocked and delighted! Totally saving this recipe and making it for fajita night again! Thank you!
Yay! Thanks, Mary, so happy these worked out so well for you. My husband wants these in the fridge at all times! It's easy to get spoiled and not ever want store tortillas again 🙂
Do you see any reason why I couldn't use olive oil instead of vegetable oil?
Olive oil will work fine.
Do we still put oil in the pan to keep it from sticking
No, no oil is needed.
I made these tonight and I gotta say, I will be making them again. They were absolutely perfect. I look forward to making them again for fajitas.
Hello, these sound delicious! I have just bought a cast iron tortilla press for making corn tortillas.
Do you ever use a press for flour tortillas?
Thanks!
Hi Lori, I had a tortilla press but found for me, it actually worked better to roll them out as I could really control the thinness.
Since it doesn't say and this is my first time at making these what do you set stove top temp to? I am planning to use a cast iron skillet. Thanks!
Hi Elaine, I use a medium high temp. If they cook too fast, lower the temp.
I just made these for the first time & they turned out great ! I am on a low sodium diet & the commercially available flour tortillas are too salty for us. So I reduced the salt in these & used sodium free baking powder. Voila ! Low sodium flour tortillas ! Really enjoyed making this recipe ! Easy& no problems whatsoever! Thanks for posting it !
Thanks so much for sharing your results. It will be helpful to others to learn how you made them low sodium.
I found this page a couple years ago. I've made these beauties about a dozen times. The only tortilla recipe I'll ever need.
Yay, thanks for letting us know Jess!
Now is the Nutritional Facts, is that per Tortilla or for all of them? I make these all the time and my family loves them!! Easy and delicious!!
Hi Erin, the nutritional info is per tortilla. So happy you've enjoyed them!
I am really excited to try this recipie. Can you fry these ?
Do you mean after they're cooked April? Yes, you could definitely fry them after the initial cooking to make them crisp.
Teaching my granddaughter how to make home made tortillas, i've used this receipe before and like the flavor and taste. Grandmabeba thank you.
I love it!!
Myself and my 3 year old son just floured and rolled the dough and letting it rest for 15. If we want to make these for dinner can we leave them out under a kitchen towel for 5 hours? Or do they have to be cooked and stored?
Hi Vanessa, I haven't tried it but I think you could leave them out. I would separate them with parchment paper though so they don't dry out.
Hi there,
Thanks for your recipe I use it all the time and always perfect! I had a question for you, is there a healthier choice to the vegetable oil which will not affect the outcome of the recipe. Have you ever tried it with coconut or olive oil?
Thanks a bunch!
Hi Nikki, I haven't tried coconut oil but olive oil works great!
I grew up learning to male tortillas but first with lard then vegetable shortening and today oil! Cant wait! Thank u!
Enjoy!
what a beautiful dough to work with! And delicious, thank you for sharing your recipes.
Definitely will be my go to recipe for flour tortillas, made them this morning and they were great!!! Going to try this dough for bunuelos as well.
Glenda
Flour tortillas are not Mexican, they are South West US in origin
This is the fifth time I made this recipe and it is the best attempt so far.I left the dough to rest for half an hour and the tortillas came out thin, very moist, melt in your mouth quality. I froze the whole batch for a week and they were just as moist when heated. Great recipe. Thanks
I made tortillas this evening using this recipe. They are DELICIOUS! The consistency of the dough made it easy to roll them out. This recipe is definitely a keeper. Thank you for sharing the recipe.
Thanks Rosie! So happy you enjoyed them!
I cook these over a gas stove open flame in a skillet since that's what I have, they hold up very well and I cook this recipe often. I double it for a family of six, also makes great chips when microwaved, or tortilla bowls.
Awesome!!
Can you cook them over a gas stove flame rather than a pan? Or are they not that sort of thing?
Hi Lauren, I haven't tried cooking over a flame. I would think that would be a problem as they're not really stable still they're cooked.
Hi there! I read in one of the comments that you said to brush both sides of the tortillas but cannot find this step in the directions. When in the recipe would you do this?
Hi Al, I don't brush the tortillas.
Can you substitute lard for the oil?
Hi Cass,
I haven't tried lard but I would guess it would work.
Yum! Made as directed - turned out great! I rolled mine really thin - almost to a window pane. They puffed up very well, and were pliable and soft. Perfect recipe!!!
Thanks Angie!That's awesome!
Hi can you tell me if these will store in container for a couple of days
Thanks
I keep them in a ziplock bag in the refrigerator for up to a week, if they last that long!
Hi just want to know can theses be kept in container for deli wraps my family will only take wraps to work and school
But store bought is rather expensive as we are a family of 5.
Irene
Definitely. Keep them in the refrigerator and they'll keep very well!
Yay, Lea! Thanks for letting us know. We're happy you enjoyed them!
We have no store here , we had every thing for tacos but no tortallias He Loved them. So did I. I will now only make these no more store bought. They are delicious.
Thank you
That's just awesome! So happy you could enjoy tacos, and probably better ones than if you had a store nearby!
I have one question. At the beginning, you say we can have these ready in 5, 10 minutes tops. Then in the actual directions, you say to let them rest for 15 minutes. So which is right? Just curious.
You're right Melody, I'm talking about hands-on time. Thanks for correcting me!
I love this recipe. I lived in Oaxaca, Mexico for 3 years and now I'm out in Japan. So getting my fix of fresh tortillas is hard! These are so simple to make and I've had no problem mixing by hand rather than a Kitchen Aid. Thank you, having these at the table makes my home-made Mexican food feel complete.
Yay! Thanks Jennie, love knowing that this recipe makes you feel more at home. It's so amazing how food can recreate wonderful memories for us! Thanks for taking the time to leave a review!
I make these just about daily. This is the best recipe. I have found the dough to be perfect every time. I have even done half and quarter batches as well as doubled it. I do have to admit, I am truly addicted to these tortillas. Thank you for this fun little recipe!!!
That's awesome Nick! Thanks so much for taking the time to share your great results!
Can I use half masa and flour ?
Hi Sherrie, I haven't tried this but maybe other readers have??
About how big do these turn out? I need to make some mini ones for an appetizer buffet party. About 5 inches across. Thanks. 🙂
If you divide the dough into about 20 portions, you should end up with 5-inch tortillas.
I use a 2tbsp ice cream type scoop and get 19 tortillas rolled out to approximately 5-5.5in.
Thanks Lynn!
Is there a way to make without a kitchen aid mixer?
I haven't personally tried making them by hand but I know some of the readers have with good success.
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?
Hi Ed,
That's a great question and I've clarified it in the recipe. Brush both sides lightly.
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.
Thanks so much JP, it's really an hour to read such a review from someone like you! Hope you enjoy this recipe for years to come 🙂
¡Salud!
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.
So sorry, I haven't Ellen but perhaps someone else will offer their suggestions. Here's a well rated recipe: http://www.glutenfreebaking.com/how-to-make-gluten-free-flour-tortillas/
I make these gluten free by using Cup 4 Cup. It's a great GF flour and turns out just like regular flour without any adjustments
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!
Yay! Thanks so much for sharing your results Chrissy!
I can't figure out how to make comment so I'm doing it this way! i teach cooking classes to kids on the Autism Spectrum and we made these today! The tortillas were easy for my kids and a huge success! We stir-fried chicken breasts, sprinkled on four cheese mix and topped with homemade salsa! Delicious! Thank you!
Thanks so much Teresa for letting us know. What a wonderful experience you're giving to those kids!! So happy to hear you enjoyed them!
May use almond flour instead?
No, I wouldn't Layla. Almond flour has a pretty strong taste.
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...
So glad you enjoyed them Eleanor! They have truly been all over the world! It's one of our most viral posts ever!
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.
Thanks for letting us know Trey your good results. Tortillas are definitely an inexpensive way to make a great dinner. Especially homemade tortillas!!
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??
Hi Carolyn, yes, that would be fine. I would just separate them with parchment paper, wax paper or plastic wrap and then cover them.
I made the tortillas with ancient grain Einkorn wheat. They turned out great. Thanks for the good recipe.
Awesome!
These were fantastic. I will never ever buy bought tortillas again. Thank you for sharing.
Yay! Thanks for letting us know Athena!
Love this recipie its super easy, delicious and a great texture. I love making soft tacos with them.
Thanks Olivia, so happy you enjoyed them!!
we are in baybay leyte Philippines. the recipe is a hit . thankyou
Awesome!
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!
That's awesome Anne, I love to hear this recipe has traveled around the world!
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
I love this Susan! What a wonderful compliment to be as good as your Mexican grandmother's tortillas!
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
So happy you enjoyed them 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!
I love hearing this Casy, it's a real compliment coming from someone who knows good tortillas!
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.
That's awesome! Thanks for letting us know!
I wonder if I might use cake flour and what that measurement would be instead of 3c flour
Hi Dianna, I'm honestly not sure about that substitution since I've never done it.
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.
I guess I'm just a butter girl Franklin!
What if I don't have a stand mixer?
They can be mixed by hand! It just takes more work.
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?
I would knead just until smooth and then let it rest.
Can I make these with out a mixer? I do not have one and do not know any one with one.
You sure can! It will just take more work to mix them by hand, but you can get the same result.
I would think they could be mixed in a food processor?
I haven't tried it with a food processor. I can't see why it wouldn't work though.
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!!!
So glad you enjoyed them Janna! It's amazing how many "taste" related memories we have as we grow up, isn't it?
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!
That's awesome Rebecca! They would make great wraps!
Why are my tortillas cracking? I followed the recipe exactly and they crack instead of being pliable.
Hmmm... not sure Ryan. Try lowering your heat and see if that helps. I've never had that problem.
Your pan is not hot enough. Too cool = a cracker.
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.
THANK YOU FOR GREAT RECEIPT. !!!!!!!!!!!!!!!!!!!!!!!!!!! made them today.
* recipe
Yay! So happy you had good results!
I made these for dinner this evening , and they were delicious!
So glad you enjoyed them Adrianna!
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!
How long can these be store in the refrigerator?
Hi Irene, they won't keep as long as store bought as they don't have any preservatives. I would say 4-5 days, although they never have lasted that long at my house 🙂
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!
Thanks for the tips!
can I use olive oil in this recipe?
Yes, I think olive oil should work fine.
Great recipe! Thanks!
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.
I don't have a dough hook so could I use a spoon to mix instead?
Yes, lots of people have made these tortillas without a mixer.
I was just wondering, I have tried previously to make tortillas, and they came out very hard and dry, is this recipe for soft tortillas?
Yes, these are nice and soft.
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!
Awesome and you're welcome Hazel!
These are really good and very easy to make. Delicious! Don't think I'll ever buy ready-made flour tortillas again.
Can i use milk instead and still call them tortilla I tried the recipe but used milk instead and they came out nice very soft
Hi Chawaz, I think you can definitely still call them tortillas - great idea!
These were outstanding. My new go to recipe for homemade tortillas.
Thanks!
Anne
So glad you enjoyed them Anne!
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.
So fun Ellen, congrats! We get so many wonderful comments like yours about these simple tortillas!
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! 🙂
Thanks Trish! Happy Thanksgiving to you too!
Hi!
I featured your recipe for Sweet Potato Coconut Curry Soup in my blog post "BE BRAVE WITH YOUR LIFE" AT http://www.inspiresophia.com/2016/11/04/be-brave-with-your-life/.
I also made these tortillas tonight and LOVED them! Thank you for making it so easy!
Thanks so much Sophia!
Great Recipe! First time ever of making tortillas, came out phenomenal! Thank you !
You're welcome, so happy you enjoyed them!! That's awesome that it was your first try!
Instead of oil can you use butter?
I think butter should work just fine.
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.
Isn't it fun Chris? - exploring the infinite variety of ways to make something as simple and basic as tortillas!
@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.
Thanks Nettie! I just use regular all-purpose flour.
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.
When I use all whole wheat... I have a more crumbly result. Did a little digging and found that adding some vital wheat helps in my situation. I realize you are using meal instead of flour... But I thought this might help you tinker with a blend that works for you 🙂 lotsa love & luck!
*Vital wheat gluten
Thanks!
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! 🙂
That's awesome, thanks Catherine!
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!
That's awesome to know that it comes out well with WW flour. Thanks Anush!
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.
So glad they worked for you! Enjoy!
Does it work ok with oil? I always thought lard was better for tortillas.
It works great with oil. You could also use lard but they are quite delicious with oil!
I used canola oil and turned out nicely and tasty.
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.
That sounds so good Aly, way to go!
This recipe was the best I have tried so far. Absolutely amazing and tasty!!! Thanks!
So glad you enjoyed them Eric!
Since I have found this recipe, I've never purchased ready made tortillas. This recipe is fantastic and they freeze
beautifully. Thanks again.
Made these today, changed one cup of all purpose for wholemeal spelt flour, scrumptious!
I'm thrilled it worked for you with the ingredient swap Kelly!
These look amazing! My kids are missing tortillas since we moved. How would we adjust the recipe for high altitude?
Honestly Lindsay, I've never lived in a high altitude, so I'm not an expert at that.
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!!
Haha! You made me laugh! So happy you enjoyed them!
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.
So glad they worked for you Lexi! They are one of the most popular posts we have on the blog! Enjoy!
I substituted 1 cup of wheat flour for 1 cup of the plain flour and increased the water to 1 1/2 cups.
That's great! Thanks for letting us know Susan!
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
Thanks for your comment and question Diana. Yes, you can make these by hand, if you need to. Let us know how yours turn out!
I want to try these but can I leave the salt out? I do low sodium diet.
You could Evelyn.
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! 🙂
Thanks for the feedback! So glad you enjoyed them!
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!!
Thanks so much Jamie!
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! ^_^
Thanks so much! Glad you enjoyed them!
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!
Can I make the dough, roll them out, and then freeze them individually? I want to cook them fresh.
Hi Morgan,
I haven't tried that so I wouldn't want to advise you wrong.
Super easy to make and tastes so much better than store bought! I will never ever buy tortillas again.
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!
So happy you enjoyed them!
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.
**planned
not plant --- auto correct you've got your moments.
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
That's awesome!
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.
Yay! So happy you're enjoying them. Pork carnitas? YUM!
I have made these many times and always turn out fantastic. They freeze very well. I will NEVER buy
flour tortillas again!! Thank you.
That's awesome!
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!
Thanks for letting us know!
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! 🙂
Thanks for your comment Maria! We're so glad you enjoyed them!
A stand alone mixer was NOT required - a misprint 🙂
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.
Thanks! So happy you like them - I love your adaptations!
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 🙂
Marilyn, thank you for your sweet, encouraging comment! I like your variations! I'm always experimenting with my recipes too!
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.
Thanks Dave, so happy you enjoyed the recipe!
Olive oil best to use.no vegetable oil for me.
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
Awesome!
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.
Thanks Tommie! So glad you enjoyed them!
Hi, is it work if i replace some portion of flour with Okara (soymilk residue) powder?
I haven't tried this. Let us know if you do!
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.
They are so simple too, that's what really sold me on them!
Thank you for these. They really are the BEST ever. There is no turning back now!
Isn't it fun when you find a recipe that really works for you Hanna? So glad you enjoyed them!
Thank you for the perfect all purpose flatbread recipe! Used them for indian, mexican, bbq and pizza. They are so easy to make!!
And you got the "versatile" part just right Noel, Enjoy!
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!
Hi Nalani, mine were fairly average size tortillas and I did get 16. But I do roll mine very thin.
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.
You're so welcome - we're just glad they work for so many people in all different parts of the world!
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!
So glad you like them Emma, stop by The Café often!
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!
Thanks Katie!
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
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!
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!
Emily, thanks so much for your sweet comment! We're so glad you enjoyed them, and love your creative seasoning idea!
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.
Thanks Cindy! Sounds delicious!
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!
Thanks Dianna! So glad you enjoyed them!
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.
That's great that they worked for you with the modifications Suzy! Enjoy!
We've tried so many tortilla recipies and all were too hard / too crunchy / too not good. This recipe is great! Thanks 🙂
That's wonderful Kasia, you're very welcome!
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!
Amber, that's so cool that they worked in your bread machine! We hadn't thought of that yet!
Just made these for my husband and kids. The recipe turned out great, even for making them for the first time. Thank you.
They continue to be a Café favorite Aubrey - so glad you liked them!
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!
You're very welcome Michelle! We have had so much positive feedback on this post, from all over the world!
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?
If you can't roll them thin, then let them rest (to let the gluten relax). They do have to be rolled thin to have them come out right.
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 haven't tried this with a hand mixer but I think it should work. Lots of people have made these by hand too with just a bowl and a wooden spoon and have had success.
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!!
You're very welcome CJ! Sometimes little tweaks can make all the difference, can't they?
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.
Thanks Linda! So glad you enjoyed them!
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!
So funny Marija - you crack me up! You're very welcome and, keep feeding those aliens, and your husband too! Happy New Year!
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.
Hi Joshua, if they were hard and not flexible you probably cooked them a little too long.
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 Debbie!
November 5th
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.
Love you Blog, thank you so much!
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
Thanks Summer!
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!
Thanks Jo! So glad you enjoy them!
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.
These are the absolute best! Thank you!
Many thanks for sharing . I will try these tonight
Regards .
Philippina
PLEASE TELL ME HOW TO MAKE THESE BUT ORANGEY COLOURED WRAPS <3 they taste amazing- congrats all the way from UK <3
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!
So glad they turned out for you Melissa; even with the substitution! Scott (my joker husband) says, "We lived in Elkhorn, does that count?" 😉
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.
Thanks Jill!
These are awesome! I want to make a bunch and freeze them. How do you reheat after they are frozen?
You can let them thaw on the counter or warm them on a low power in the microwave.
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!
I haven’t tried that Robin - but I bet they’d be quite yummy! We’ll see if anyone else responds. If you try it, let us know!
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'm from the Philippines.. Thank you so much for the recipe, I really love it.
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!
These tortillas are great!
They taste delicious with anything on top, even Nutella.
Worth a try!
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!!
Yes, you could definitely mix this dough up with a sturdy wooden spoon. Lots of people have done it this way.
I have used this recipe a hundred times and it's amazing. 5 stars
Thank you for sharing this! These have become a major staple in our house! Love them!
Ash
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?
Hi Peggy, If they're thick just let them rest a bit then roll thinner.
These were excellent! Best recipe I have tried. Thanks:)
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!
Finally a great and easy tortilla. All the others I have tried so far, have been miserable failures.
NEVER using store bought tortillas again!!!
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 🙂
I rolled mine super thin and they weren't stiff or crusty. They were perfect!!
hi looks good, which brand of bread maker is the best for this recipe ?
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.
Do you know if they would turn out the same using gluten free flour?
Hi Lami, I haven't tried the tortillas with gluten free flour but lots of our readers have used other flours and report great results.
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!
So gross! Tastes like playdough
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!
Can this dough be made ahead, Then tortillas formed and cooked? Any comment is appreciated!
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!
Thank you so much,
they taste amazing!
Thanks Barbara!
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....
Hi Chris,
I just made the tortillas! Thank you!!! They are fantastic and so easy!
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 for your feedback Michele! Glad you enjoy them.
I also use olive oil, and works a treat!
Thanks. Can't wait to try these tonight. Cuz sometimes I gotta eat some carbs. Lol.
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. 🙂
So glad you enjoyed them!
I'm so glad you enjoyed them! Thanks for the kind words.
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.
Hi Dawn, You could just set them on the counter to thaw, it won't take long because they are so thin. A few seconds in the microwave at 50% power should work as well. Enjoy!
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.
Thanks Sabriena!The garlic sounds great!
Hi am from Sri Lanka...... I am going to try my hand today and keep u guys posted as to how it turned out...
Thanx
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.
Hi Kathy, I haven't tried using corn flour. I think it would be a whole different recipe but I'm going to start experimenting!
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!
That's awesome that you made his birthday so special from your own kitchen!
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.
Hi Janet, not sure what went wrong. If they weren't pliable perhaps you cooked them too long or didn't roll thin enough. So sorry, I hate wasting good ingredients.
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
Thanks for your review Katie, so happy you enjoyed them. Love your pizza, it looks great!
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.
Hi Kolohe, they could probably sit, covered with plastic wrap or in a zippered bag for an hour or two.
I feel like mine are floury when I'm eating them. Any suggestions?
Hi John, not sure why they're floury. Might be a difference in flour or a bit too much flour when you're rolling them out.
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!
Oh how fun, thanks for letting us know!
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 😉 )
Hi Birthe, you might try putting them in a zippered bag while still warm. The heat will create some moisture and keep them soft.
Thanks! I'll try that next time
Hi!
Any idea of the calorie/fat content on these tortillas?
I don't but you could plug the ingredients into my fitness pal - http://www.myfitnesspal.com/recipe/calculator
They are amazing! So easy to make. Loved it!
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!
Wow, thanks for your very thorough review and great suggestions!
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.
Thanks Ricci, you adaptation sound great!
These look delicious! So glad to find your recipe. I was looking for one that didn't call for lard.
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.
Hi, I'm not sure as I've never tried baking them. Let me know how it works if you try it!
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.
Hi Pamela, I'm so happy these turned out so well for you especially living in France where I'm sure tortillas are quite rare.
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!!
Thanks!
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?
I think that would be great!
I have to use gluten free ingredients
I normally make cakes but this will be a nice change to try xx
Obviously, pork lard is mandatory in Mexico. You can't get the results from vegetable oil.
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.
Yum, your description of your lunch is making me hungry!
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, I would just cut the recipe by 2/3's - 1 cup of flour, 1/3 teaspoon of salt and baking powder, a scant 2 tablespoons of vegetable oil and 1/3 cups warm water.
These are so yummy. The best recipe for tortillas I've tried so far!
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?
I think olive oil will work just fine. I would use a fairly mild tasting oil.
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!
Thanks for sharing this! I just made tortillas for the first time ever and they turned out great!
So happy they turned out so well for you. This is my favorite cupcake recipe too!
simple to make and so yummy. Thanks 🙂
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.
Thanks for letting us know!
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!
Thanks Sandy, so glad to hear about your adaptations!
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
Thank you Monica, I appreciate you taking the time to write.
Amazingly easy and delicious! Thanks!!
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!
Made these tonight and so happy I found this recipe. I will never might package tortillas again. Thank you, thank you!!!
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
Hi, Could the dough be made the night before and rested overnight?
Hi Mick, I haven't tried this but it should work fine.
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!!
Thanks Rachel!
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.
do i need a bread machine and do i need a dough hook?BTW great recipe
No you don't. Actually lots of people have written and said they made these my hand with great results.
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
I wonder if we can use olive oil, as it has better for dietary purposes
Yes, you can. It will work well.
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.
Thank you so much for the recipe. They turned out amazing.
You're welcome Andrea, so happy you enjoyed them!
THANK you so much for the recipe! I have made it soooo many times and it has save us a lot of effort to run down to the groceries 😛 (yet i don't mind the effort making these tortillas, THEY ARE REALLY GOOD)
Thanks Hayley, that makes my day!
I made these for breakfast today for some chorizo and egg tacos. (mexican chorizo that crumbles up). They are really tasty. I put all of my ingredients in the food processor and pulsed until it formed a dough ball. Super easy and quick and let the dough rest as indicated.
FINALLY an easy tortilla recipe that tastes authentic. All the other recipes I have used in the past have been excrutiating to roll out. This one is so easy my teenaged son can make this as one of his ways of helping prep school lunches/snacks. We use it for tacos, wraps, for dipping in tzatziki. Here in Canada a bag of 10 tortillas is $5, so I made sure all of my kids in college got a copy to help keep them eating right, on a budget.
Thank you for sharing this wonderful recipe. They really are the best ever. I'd been looking for a good tortilla recipe for a while and was never satisfied until I tried yours. Now they are all I use whenever I need a flour tortilla. I mix them by hand and substite 2 cups of whole flour for the white, and they work like a dream, every single time.
Thanks for letting us know your results Ann! I'm glad to know you can use that much whole wheat flour and have good results!
My 1st time making them, they were excellent! Future ref- double the salt and they'll be just like abuelita used to make.
made these today - didnt have a mixer but made the dough by hand. Turned out well, just have to make sure to cook them for half a minute on each side otherwise they get crispy. thanks for the recipe.
Thank you so much for posting this recipe. We love these tortillas. We live overseas in a place where both packaged tortillas and lard aren't available. These really hit the spot. If I can get my hands on a small tortilla press, I may never go back to packaged tortillas, even when we get back to the states.
Can these be made with self rising flour instead of all purpose and baking powder?
Thank you so much for sharing! I tried these twice yesterday - once with just all purpose flour, once with 1/2 cup whole wheat flour and 2 1/2 cups of all purpose flour. I'm also using a tortilla press. Unfortunately, as soon as I open the tortilla press after pressing it down, the dough shrinks right back up. Do you have any flour recommendations or other ideas for me? Thank you!!
Hi Jen,
I don't use a tortilla press but I'm wondering if, after you press them, you would let them rest for a few minutes then give them a second press. That might help the dough relax enough to stay flat. Hope that helps - Chris
I also used a tortilla press and had the same results. I tried resting a second time and giving it a second press and I also tried rolling some of them out with my rolling pin and those also shrunk. I was having a race against time getting them into the pan. I am using Canadian AP flour - I wonder if that makes a difference. I will try again kneading longer and maybe with an even longer resting time. They tasted good and still stayed soft but they are smaller and thicker than I had wanted.
Hi Ali, it could be your flour, not sure. I would definitely give it a longer rest period. If you start rolling and the dough starts to shrink, cover it with a clean dish towel and just leave it for 10-15 minutes. That will help the gluten in the flour to relax and it should roll out easier.
So tasty. I always have the problem that when I buy tortillas I never use them fast enough and they end up going bad (such a waste of money). This recipe not only solves that problem, but also tastes a hundred times better than anything I can get in a store near where I live.
This is definitely my go to recipe from now on. I think there are going to be a lot less sandwiches eaten in my house and a lot more wraps!
I rarely leave comments after trying recipes but after trying these last night I had to come back and THANK YOU for the recipe! I've made a few other recipes over the last couple years and although they tasted good....they never rolled out thin enough and I had never found a recipe that the tortilla would actually stay soft and pliable to fold and roll for things like burritos or enchiladas....until I tried this one! The texture of this dough is perfect for rolling out thin and I couldn't believe how soft they stayed! they were a hit with the whole family and I think I can officially say that thanks to this recipe I shall NEVER go back to buying tortilla's again. 🙂 I also just made what my family would eat last night and the rest of the dough I left in the pressed ball shape, dabbed each side in flour and stacked them in a container in my fridge to take out, rolled out and cook as needed. It just got even easier to make them fresh for each meal. Love it!
Thanks for taking the time to write Brittany. I love that you've had such success with them!
Big thumbs up,short, simple, easy, does what it says on the tin.
Thank you Chris
Thank you for the recipe. After trying it out, I immediately pinned it. I live in a border town where fresh made tortillas are available on nearly every corner. The problem I have with them is that most authentic Mexican Tortillas are made either with Crisco or with lard (Manteca). The blocks of lard sold at the store also have hydrogenated oils (just like Crisc0) as well as some awful preservatives to keep the lard from spoiling. To avoid these ingredients, I pretty much stick to corn tortillas for tacos and such. There are certain meals though where a flour tortilla is superior so I occasionally make my own. I've had difficulty with recipes (like others have stated) that come out too crispy and hard. These stay soft, just as you stated (as long as the recipe/cooking times are followed). It was so much easier too which helps to solve my dilemma of avoiding flour tortillas.
I did notice that just a few people felt these did not taste good and were more like "white people" tortillas. I understand where they are coming from if they are used to eating tortillas with lard. I have a couple of suggestions for someone looking for that type of texture and flavor without the awful ingredients. Firstly, palm oil is a great substitute for Crisco or lard (it's sometimes labeled as "Organic Shortening"). Increase the amount of oil in the recipe for an oilier tortilla rather than a bread-like tortilla (the difference is just a matter of preference and what you have been used to). Lastly, for flavor, substitute 1/2 cup the water with beef broth. It gives them that meaty beef fat flavor without adding beef fat or lard.
Overall, it's a great recipe. For those that don't agree, I suggest using this recipe as your base, and adjusting it to your liking. It's hard to find any other recipes that are this easy and stay soft. They can even be cooked a second time just before eating them to brown them further for those that like them like that.
Hi, thanks for all of this great insight, I love hearing from people like you!
hi I just finished experimenting this recipe!!very soft and yeah,one tbsp salt really makes it flavorful!!only one concern,since i do not have any proper container,can i simply cover em with paper towel and cover it with a plate on top of it,as its only 11.40pm here and i wish to have em for next morning's brekkie.are the tortillas going to spoil due to steam from the plate i used?sorry my english is bad
Just made these today. They turned out very good. This is a simple and delicious recipe.
I made these today! So delicious <33 I love how it's simple n easy to make! And all the ingredients were in the cupboard. Thank you for this lovely recipe.
When these came off the pan, I was like... OH dear God, they are waaay too crispy and useless. Then I did the microwave-thing, and they transformed into the most wonderful, soft, delicious tortilla wraps I've ever tasted. Thank you!!
These look absolutely delightful!! Tortillas are probably one of my most favorite Japanese foods, can't wait to try. xD
Chris,
These sound like a something I'll try! I have a Type 1 diabetic in my house; can you give me an idea of the carb count on these?
I don't know the carb count but I've had other readers write and say that they've used whole wheat flour with success.
WOW. they are easy to make and super yummy. I had tried to make tortillas a couple years ago but the dough was tough and hard to roll out. These are a dream. Super thanks.
Here's a secret you may not know, flour tortillas make WONDERFUL DUMPLINGS for Chicken and Dumplings. The finished tortilla is cut into strips and dropped into broth, follow your recipe, only use Tortillas cut in strips for your dumplings. No gooey, sticky, chunky dumplings here. YUM !
How cool, I love this idea!
Hi Chris! I would just like to ask about to keep them in the fridge? Should they be uncooked or cooked. Thanks! This is my first time to have made them and I am thrilled. I had been craving for tacos and this recipe just made my day. Thank you so much for sharing! Also every ingredients are very much available here in the Philippines. Thanks again. 🙂
Hi Gail, I've kept them in the fridge after I've cooked them and then just warmed them up a bit before serving.
OMG thank you for posting this. I ran out of tortillas and wanted to make shrimp tacos. Couldn't be easier and so much better than store bought.
Yeah!!!
Just have to say these are SO GOOD!!! I made a batch for myself and then another for my mom. We both love them. Thanks for sharing your recipe!
Exquisite!!....I've suffered a lot with other tortilla recipes. They all get stiff and crackly!
This one is perfect!!
Delicious!
Thank you for dividing it with us.
I'm eating them here in São
Paulo, Brazil.
Well, all I have to say is wow, I am a professional chef and never in all my years have I come across such a delicious flavoured tortilla. It is so pliable and has that amazing taste of well it tastes almost like a naan bread.i take my hat off to you ( English chap here 🙂 ) you have impressed so much they are beautiful
Keep cooking, best wishes, Ash.
IM SORRY THIS RECIPE IS BAD NO FLAVOR HARD AS A ROCK CHEWY DONT WASTE YOUR TIME PLEASE
Hi Dan, I'm so sorry you had such a difficult experience with these. Sometimes recipes just don't turn out as well for some reason or another. If you read the other comments, you seem to be in the minority however. I've even had some from Mexico write and say how much they enjoyed the tortillas and never had much luck making their own until now. Again, sorry you wasted your time and ingredients, that always is frustrating to me.Oh, and thanks for such a kind comment.
Hard as a rock chewy????
In all my years teaching I would have to have a quick vocab lesson here.
W-
Hey there! Sorry to bother you, but would these be okay if i didn't put baking powder in them? And would they keep if frozen after cooking? Thanks in advance
Hi Kas, I haven't tried them without the baking powder but I think they'd be fine after freezing. I might separate them with parchment paper or wax paper so they wouldn't stick together.
Amazing and easy,I've tried tortillas once or twice and the result was catastrophic(but I remember the recipe was different so maybe it wasn't my fault:D). Today I decided to give the homemade tortillas one more chance and I made it!:D I used 50/50 all purpose and whole wheat flour, thank you for the recipe, it makes my day better :]
YEAHHHH!! 🙂
I have made these twice now and they really are the best ever! Thank you so much. I can not believe how easy they are and how perfect they turn out. I used a food processor and they came together in a snap. Thanks again!
Goodness gracious this recipe is beautiful!! Trying to save money by making my own things. Was a bit nervous for this one, but it was so easy! I mixed it by hand, the dough was practically perfect. Not dry or sticky and extremely stretchy. I didn't have a rolling pin so rolled a little with a round drinking glass then EASILY stretched the dough to the size I wanted with no problem! The smell of them are amazing!
I make tortillas, but they really never turned out great. i love that you said let them sit for 15 minutes, i think it made a world of difference. Thank you!!!!!!(is that enough exclamation marks...NO) !!!!!!!!!!!!!!!!!!!!!!! (seems about right...) thank you!
Thanks so much for taking the time to leave a comment!
THANK YOU!!! I made these today after trying several other recipes and these are hands down the VERY BEST flour tortillas!!! I am so excited to have found this recipe - thank you for doing the ground work.
I have been Mexican my entire life and this was the best tortilla recipe I have ever tried. Absolutely perfect!
Wow, that says a lot coming from you, thanks!
tHANK YOU WOW GREAT TORTILLAS I WILL BE KEEPING THIS FOREVER
Thanks, your recipe worked great for me. But I' plan on reducing the oil a little bit next time I think. I might invest in a tortilla press for next time too, or just make rectangular ones.
These turned out great the first time! Next time I may try adding some whole wheat for a little more nutrition. This recipe is a keeper. Thank you for sharing.
Hi there, just tried these out tonight, i usually scoff a bit when anyone says 'you wont want the store bought version anymore' but in this case i take my hat off to u! its true! so scrumptious, thanks for finally providing me with scrummy tortillas 😀
🙂 Thanks, you made me smile!
I had planned on making burritos for my family of four and didn't realize till last minute that I had no tortillas. I panic searched google for a tortilla recipe that was easy and happened to come across yours and THANK YOU SO MUCH. This is so easy and so delicious. My two year old INHALED his, and my four year old had two. I don't think I'm ever going to bother buying these from the store again. Way. To. Go!!
I'm so happy you enjoyed them. Your kids sound like great eaters!
I did try your recipe and I love it. I've always made an oil pie pastry and so this change made sense to me. I used the baking powder though in the past I often haven't. I also used 1/3 C whole wheat flour and it just added to the good flavor. Thanks for sharing the recipe. I have been making them for decades and somehow your oil recipe wins lol 🙂
Thanks for sharing your results. I'll try the ww flour next time! 🙂
Can you pre-make and freeze up to the cooking part? Just take out and cook as needed? Thanks
Hi Sandy, I haven't tried this but I'm guessing it should work. I would separate them with parchment paper or waxed paper.
Thank you for the response. I made them before but cooked them right away. They were fabulous. Can't wait to make them again.
I always made bread from scratch too since my mom was on 3 very restrictive diets. I always substituted onion powder for the salt. Do you think that would work for this recipe?
Have you tried halving the recipe? These were delicious but were a lot for 2. Also what about freezing the dough before rolling it into portions? Maybe I could freeze the other half? Thank you so much for this recipe. Ran out of taco shells tonight and put these together on a whim. The hubby LOVED them. =)
I'm sure it would be fine to halve the recipe. I haven't tried freezing them. So happy you enjoyed them.
I just made these from Fresh Milled Hard White Spring Wheat, and they are so excellent they make store tortillas taste like some kind of stale paper product.
Thanks much for the recipe.
So happy you like them, you made me laugh with your comment 🙂
I've tried this recipe twice and the tortillas turned out great but I have to re-heat them using steam every time because they turn out too crispy and it's hard to fold them into burritos without having a huge mess of broken tortillas. What could I be doing wrong?
Hi Sue, you might be cooking them too long. Be sure to stack them while warm also.
Thanks for posting this. I am overseas where tortillas aren't readily available. My husband went to several stores looking for them to no avail, but he really wanted fajitas tonight, so I came across your site. I was dreading having to make tortillas from scratch, but this was surprisingly easy and made little mess.
I made flour tortillas once before using a different recipe, and it was hard to work with. I couldn't get it thin enough. I This dough is so easy to work with, so pliable and easy to roll out. I hardly used any flour when I rolled it out and it didn't stick. I didn't end up w/ excess flour in the pan, didn't clean b/w each tortilla, and the pan looked completely clean when I finished them all up. I didn't change a thing with the ingredient proportions, but I made larger=sized ones w/ the dough split into 8 portions rather than 16.
This recipe is a keeper.
Thanks Marilu, I'm so happy these worked out so well for you and that now your husband can have tortillas anytime he wants!
Can You replace the regular flour with whole wheat flour to make it more of a healthy option for look into making their own wraps.
Hi Anna, a number of people have emailed me saying they tried different types of flour with great results though I haven't done it myself.
Thank you so much for this flour tortilla recipe. Truly, they are the best ever, next to my mother's. I miss my mother so much, and her tortillas too, but making tortillas using your recipe have brought back so many memories! Now I want to make tortillas every day, and that is dangerous! Thanks again.
Oh, I'm so happy that you've enjoyed these and that they've brought back such special memories. It's okay to make them every day if it helps you have sweet memories of your mom 🙂
Chris, i love your recipe!
Since i started making it, about a week ago, i just need to make again almost every day. And i was buying a bag with 20 tortillas and would be in my fridge for a month or two...=)
Our tacos and taquitos taste SO much better now!
Thank you!
These are absolutely the BEST tortillas. Letting the dough sit made all the difference for me!
Hi!!! I was making tacos and my family has always used flour tortillas, so I checked the internet because I am so tired of paying a fortune to buy the things, I looked at and read probably a dozen recipes, yours was the only one that said they would remain soft and could use the next day, so you don' t have to use them immediately, So I thought I would try, Well my family are taco freaks, I am now NEVER EVER allowed to buy store bought tortillas again, not even to save time. LOL!! the flavour is so nice.
I do however have 1 question, can you use Olive oil instead ???, I infuse different herbs with Olive oil and some of these would really add to the flavour of the tortillas, so you can change it up once in a while or just use regular olive oil.
Thanks so much for posting this recipe, it is AWESOME and my husband and boys thank you to. 🙂
Thanks so much
Holly
T.T.F.N.
thanks Holly!
These are fantastic! I have never made tortillas before and can't believe how quick and easy they were. Thanks for the recipe!
This has been on my to do list for a while! I made tortillas once years ago, when I first moved to Alabama from California and you couldn't buy flour tortillas here!! Yikes! I can't wait to try your recipe, I know it will be fabulous~ I use flour tortillas in so many casseroles instead of crepes or pasta and I can't wait to try yours for pizza as you suggested! Thanks so much!
perfection! I used a food processor fitted with the "s" blade; they came out great. thank you!
These were DISGUSTING you can tell these were made by white people who have never had real tortillas!
thanks for being so kind
Wow such a lovely person. You should have your own cooking site jane. So tell us, as you were reading the recipe did it not seem different to you? I mean you seem to know of a better recipe out there that is of course, made by non-whites. Since the two kinds are obviously SO different then why did you not post your non white version so we could all compare. Personally, I love Chris' version. They taste very similar to the ones I had in Juarez as a teenager. Maybe it was the cook and not the recipe in this case. As the only difference in Chris' s tortillas and my dear aunts is they used lard and cooked theirs outside over a fire in big iron skillets. His have the same great taste. I, like MANY others here am thankful to Chris for taking his time to share this recipe with us. Some people are just miserable Jane and cant find happiness in even the simple things in life. You seem to be the only one here, so try putting those typing skills to better use in your search bar. I think you may find the recipe you need somewhere else.
You are DISGUSTING.
I've made these several times with much success. My neighbors and kids give them two thumbs up. Thanks for posting!
Just made these for our lunch and they are so easy to make and absolutely delicious!
The kids loved them (and they are pretty picky eaters) and my husband said they are the tastiest tortillas he's ever had 🙂
Will definitely be saving this recipe and making a lot more in the future!
Just made some of these for the first time.. It's a very easy dough to work with. Thanks.
I found this recipe today, made it, easy peasy and delicious. Will always make them, going to try the pizza part as well. Thank you for sharing. From Corinne in South Africa 🙂
I used sunflower oil, as it was all I had, and it worked out nicely... I was amazed at how cheap, easy and delicious these are... Why do we pay so much for pre-made packaged foods that are full of preservatives, again?!
Pretty good! The taste definitely reminds me of pita bread.
Can you use canola oil?
Yes, you can definitely use canola oil.
Easy Peasy these were!...why have I waited so long to make my own?!...cuz I didn't have this recipe! Thank you so much...munching on one right now...super yummy!
Great recipe they look delicious...but i"m curious my family has always used lard so if i wanted to swap out the oil for shortening would it be the same amount? thanks so much 🙂
Hi Missy,
I think lard would work great though I might use just a bit less.
These soft-for-days tortillas are as good as they get. Since this recipe was posted, I have probably prepared these a dozen or more times, and they simply never fail. I follow the recipe precisely and also cook them on a medium-sized non-stick pan with no oil or spray, like the author. I can't imagine ever buying store-bought tortillas again. Tip: If you're trying to eat more whole grains, you can substitute 50% whole wheat flour in this recipe and the tortillas will still turn out marvellous.
Thanks so much Crystal. Wow, a dozen times! That's quite a testimony, can I hire you 🙂
My husband and I have been out of the States for 3 months on a 6mo trip. We're currently in Ireland and my hubs (and I) have been ACHING for Mexican food. We live in southern AZ so Mexican is a staple in our home. Needless to say, good tortillas are not available here 🙁 Feeling spunky, I came across your recipe and IT'S FANTASTIC! I couldn't wait so I went straight to the kitchen and made some for burritos; AWESOME! My hubs is very grateful and sends his regards:-) THANKS!
Thanks so much for letting us know about your great results. That is so cool. I'm happy I could bring a bit of the U.S. to you while your out of the country. Hope the rest of your trip is wonderful!
Well the comments on this site alone are a testament to the goodness of this recipe. I tried it today and I was so pleased! I am an American living in Australia, and tortillas (they call them "wraps") are SO expensive here compared to home that I just can't bring myself to buy them. I looked up this recipe, found I had all the ingredients on hand, and made them. What a money saving, delicious treat! I have been craving quesadillas for weeks now, and now I am satisfied. 🙂 These are absolutely delicious and there's no reason we have to go without tortillas ever again. By the way, many have asked about making it by hand. I made it by hand just as you said--mix with a spoon, then knead until soft. That worked fine and they were able to roll out really thin still. All you need is a rolling pin and you're golden!
So cool! Thanks for letting us know. That makes me happy and thanks for your input also about making them by hand.
Thanks for posting. This is the first recipe I clicked on and for sure the last one I'm ever using!!!! First time making flour tortillas and your recipe turned out fantastic! !!!!!!!! I learned as I rolled em, that thinner is better...At least for my taste.
Yeah! Yes, I like them thinner too.
Great recipe. Try using a non-gmo oil such as peanut oil.
These photos are lovely, but the font that looks like it has a shadow behind it makes my eyes ache. Still I will make the tortillas anyhow, so i guess the whole font thing doesn't really matter.
OMG I made these last night and they turned out perfectly!!!!!!! I have tried many times to make homemade flour tortillas and they have never turned out as desired. These are perfect and so easy to make. And the directions are spot on - I followed them exactly and had no difficulties. I will be using this recipe over and over again thank you so much!
This is very similar to Indian roti, only while making roti we don't use baking powder. I tried this out with whole wheat flour, and it was yum. Thank you for the recipe 🙂
I have to use soy oil here in Brazil. cant get vegetable oil. will this be ok? Im guessing it will only change the flavor.
I think soy oil will work just fine. Hope you enjoy them!
I ADDED HERB LIKE CORIANDER LEAVES AND THE TASTE IS VERY HEAVENLY.
I just made a gluten free version of these and they came out wonderful. I swapped regular wheat flour for 1.5 cups all purpose gluten free flour and 1.5 cups buckwheat flour, And I added a tsp of xanthan gum. Other than that I just followed your instructions and they were perfect. Best tortillas I've ever made, so thank you so much for sharing this recipe!
I made the tortillas without cooking them, wrapped them around Enchilada ingredients, covered them in enchilada sauce and baked them. It turned out sooooo good. I'm going to make them again on Friday and cook them this time for tacos. They were so easy to make and so yummy. I'm thinking of all kinds of possibilities now: empanadas, crisp burritos, etc. Thanks for sharing!!
Just finished making these and OMG, I don't think I'll ever use store bought again! I'm going to use them for our taco's tonight but of course, I had to sample one fresh out of the pan with butter on top...divine!
I made these after a few mediocre attempts making tortillas and flatbreads from other recipes. These turned out perfect and i didn't smoke up my kitchen like during the other times!
So happy these turned out well for you Amanda, thanks for letting us know.
Yeh!!!
This tortilla recipe was such a relief after several other I've used in the past. These were delicious and rolled out thinly. They stayed pliable and perfect until we used them! I used white WW flour, coconut oil, and a pinch more sea salt.
Thank you thank you!
I just finished eating these. THEY ARE AWESOME! I'm glad I can make them with regular ingredients that I have in my pantry and while they DO take an hour, it's cause of the usage of a pan, if you use two or a griddle, you'll finish faster.
They are lovely to the taste, pliable and best of all: WARM!
I will try to NEVER buy tortillas anymore. The store brands taste like cardboard & bitter after taste and break so easy when you're trying to fold them. Also, THEY EXPIRE. Shelf life of these suck unless frozen but are totally worth it.
Question: Can you make the dough and place it in the fridge well protected from the air to make at a later time?
Thank you. I'm so happy you like them. You could definitely make the dough and refrigerate till ready to use. I would just let the dough return to room temperature before trying to roll.
Made these tonight without a mixer, they were easy and delicious. Thanks!
Oh good, thanks for letting me know. I'm sure lots of people had that question.
I am so glad someone did the leg work on finding the best tortilla recipe. Do you think I can decrease the flour to 2 1/2 c u ps & then add in 1/2 cup of the masa harina (corn flour) to just give it that little bit of corn flavor? I am so glad to have discovered your site.. will be checking back often.
Hello Hyo, I think that's a wonderful idea and I can't see why it wouldn't work.
I see that everyone else already said this - but this is seriously the best recipe that I have tried! I won't be trying any others! I said to my husband before eating, "All the comments said "I'll never buy store bought again." We were both hopeful but somewhat skeptical. However, these are wonderful! The kids gobbled them up too! Thank you!!
Hi Natalie, so happy you had such good results, now you're spoiled for life 🙂
hi, mine after heating them on skillet came out stiff, what could have I done wrong?
Hi Anita, you may have cooked them a bit too long. Try cooking them less and, as soon as they're done, slipping them into a zippered bag. This will keep them nice and soft.
Found your recipe this afternoon and immediately proceeded to make the tortillas. They turned out wonderfully! I just bought a Kitchen Aid mixer and it sure made it easier with the dough hook. I had tried another recipe last week using shortening and the recipe was too dry. I love this recipe! I used organic flour and olive oil too so I felt pretty good serving it to my family. Thanks so much and I will be trying your pizza suggestion soon.
Thanks for taking the time to leave this comment!
These are terrific - so tasty! Nothing like a tortilla I'm used to from a Mexican restaurant which are soft and pliable even when heated, but others say they are just like what they're used to so maybe my experience is based on only visiting chain restaurants that are more SW than Mexican?
I didn't make Frisbee's for sure - didn't cook them that long - but they do have a slight crisp of them that I suspect is from the oil. Maybe better for Tostadas? Heck, I'm more than happy to just eat them as is!!! Would also be great to make them slightly more crispy, cool them, and then cut them up for salad topping - yum! Will definitely make these again!
Thanks for the recipe it works great. I had been using lard but I found the shrinkage made it hard to roll them out big enough. The other thing I do is directly after cooking I put them in a large ziplock bag, hot. It does not make the soggy, but it does allow me to keep them over a number of days fresh, soft and ready to use. I have always found when I let them cool before packing, they got hard and or the edges get 'crispy'. I cook mine in a large cast iron frying pan. Any balls of dough I don't use, I wrap up and put in the fridge, when I need them I take them out and let them come to room temp. I have used them up to 3 days after making the dough and it acts like I just made it. I use a food processor to make mine. Today I made home dried tomatoes and red pepper tortillas, they needed a bit extra water to bring the dough together but they turned out great. Thanks again, it's a great recipe.
I made frisbees. 🙁 I'll try these again though next paycheck haha.
Sorry Tatam, I would definitely try again, so many have had great results with these, I hope you do too!
If the heat is too low when cooking them they will turn into rock hard disks. Just turn the heat up a bit. It might make the difference you're looking for!
Great recipe. Thanks a bunch. I've tried many other, but they were all off a bit. this one is just like Rosa's Cafe, and I love Rosa's!
So happy to hear this, thanks for letting us know Marianna!
these were the most scrumptious flour tortillas! I was wondering if you have a recipe for whole wheat tortillas. Thank you so much for sharing your recipes...you are helping others live a healthy life 🙂
Hi Misha, I haven't made the tortillas with WW flour but a number of people have written me who have made them with WW and even gluten-free flour. They reported very good success with these different flours.
I had an awesome day today. I woke up at 4:30 hopped on my biked and climbed some epic hills until I met the sunrise, got home and made a batch of your tortillas (only changes I made was using half whole wheat flour and putting extra salt in, because salt is too good to scrimp on ;-). Totally loved how easy they were to roll out, perfect consistency. Then I ate a spicy sautéed cabbage and scrambled egg wrap using a fresh tortilla, walked my dogs and headed to work. I love life!
I love it! Sounds like my kind of day! You are very energetic. Hope the rest of your day went as well 🙂
Great recipe! I used mostly whole meal flour and olive oil and they still turned out great! Thank you!
Made these last night for Cinco de Mayo and they were fabulous! Thanks for doing all the recipe testing. Will definitely be making these again. Not sure I can go back to store bought tortillas 🙂
You do get kind of spoiled with these, that's for sure 🙂
First time making tortillas, and i am so pleased with the results. Thank you so much!
Just made these and earned some major cred from my two older sisters who think I can't cook... Thank you!!!
Thanks for the recipe and instructions! We made them last night and they were delicious!!
oh wow, yummy!!!!! i made the whole recipe, but only made 8 shells instead of 16, i like mine a little thicker and bigger, and these were perfect. so soft and flaky. great recipe!!!! i will use this again and agian
Was looking for a quick recipe to make flour tortillas with what I had on hand, found this so decided to give it a shot. I have attempted to make tortillas in the past and always fail. I went and used coconut oil instead of vegetable oil and sea salt instead of table salt, and they turned out awesome.
Thank you so much for taking the time to post this wonderful recipe. I am trying to avoid as many commercial food additives as possible and was unable to find tortillas which contained neither cellulose gum nor L-Cysteine so, wanting to make my own, I searched for a simple recipe and found your wonderful blog.
The tortillas turned out beautifully and I will never resort to purchasing commercially made ones again.
Just wanted to say a quick thanks. As a Texan living in Australia, I'm always looking for fresh tortillas. Now I make them! These came out perfect after a little trial and error.
These are PERFECTION!!! We ran out of tortillas tonight, but I had already made the filling in the crockpot, so I searched for a easy homemade tortilla recipe and came upon this one. I was not disappointed. These are super easy and quick to make and the entire family loved them. Thanks so much!
Thanks so much for taking the time to leave a comment. So happy these turned out so well for you!!
Can you use canola oil?
Yes!! I did and they came out delicious!
Hi, these look delicious and I have two questions. First, can I use olive oil or coconut oil instead of vegetable oil, if so should I change quantities or cooking times? Also, if I wanted to make a large batch of these and freeze them, should I cook them first or freeze them uncooked? Thanks so much, I will be trying these when I make turkey tacos later this week. 🙂
I can't wait to try these out. Living in South America has meant making even more of our staples from scratch. These are on my list of "to try" this week. My mouth is watering already 🙂
Hi, I've tried about three recipes, but I get the same result: the tortillas, once formed, either by rolling or with a press, spring up into a narrower but thicker disc, resulting in something between a gordita shell and a pita. They taste and look fine, but they are far too thick and small to fold or wrap, so I use them like soft tostadas. Three recipes can't be wrong the same way, so it must be something about how I'm handling it. KA all purpose flour, I mix by hand with a pastry knife and then hand knead.
Hi Eric,
The only thing I can think of, is that you might be using too much flour. When you roll them out, try to use a minimal amount of flour. Also you might want to let it rest after you divide the dough so that you can roll them thinner and they won't keep getting thicker. Try letting them rest for 10-15 minutes before trying to roll. This helps the elastic glutens to relax, hence making the rolling easier and the tortillas will stay thin. Hope that helps! Kind regards, Chris
I had no success with tortilla recipes until this one. They are so delicious and easy. My family loves them so my search has ended here. Thank you!!
This recipe looks great . I'm trying to find a recipe for cinnimon tortillas, would it just be a matter of using the same recipe and adding cinnimon and other spices???
I think these would work great as cinnamon tortillas.
I made these today for a taco night and they were so delicious (I find the 1 tsp of salt gives it some real flavour). Very soft and fluffy! I used bread flour instead of purpose flour, and found that worked quite well. Thanks for the recipe 🙂
Yeah! So happy they turned out so well!
Thank you for sharing your wonderful recipe with us, I made it and all of us loved it
Great recipe!
Hi. Ive made these twice and they are great - really really great. First time I made them, I cooked them on the BBQ and impressed the guests. I use the bread maker to mix the dough, no issue at all. A question for you....what does the baking powder do? I dont use it often and sometimes when a recipe calls for it, I find mine has expired in the cupboard. What would happen if i omit this?
Thanks for letting me know about your great results! The baking powder gives them a tiny bit of rise which makes them so soft and tender. You could certainly try it and see if it makes a difference.
I made these and getting them round was a challenge any suggestions? Great recipe almost like grandma's I will be trying with lard next time.
Hi! I just roll from the middle out to the edges and keep turning them a quarter turn as I go. The more you do it, the easier it will become 🙂
I made these last week and my kids are begging for them again! They turned out great. I was just wondering if I could use olive oil instead of vegetable oil?
Oh dear, you may have spoiled your kids for life! 🙂 I don't see what you couldn't use olive oil but I've never tried it.
I am an American living in Indonesia and I made these today by hand and they are fantastic!! Thank you very much for a great receipe.
That's very cool! Greetings to Indonesia!
Thanks Richard, I'm so happy you enjoyed them!
Hi Chris - you are right, I also have tried quite a few wheat flour tortilla recipes and always been underwhelmed. I had come to assume that it was because the flour here in Australia was different. These were perfect! Thank-you
Thanks Jennifer, it's great to know that these work with all types of flour, all over the world!
Hi, just tried this for lunch and they where great. Made tuna salad wraps. And dessert wraps.
How can I make them a bit less oily? Your's look so good.
Hi, I'm so glad you enjoyed them. Are you using oil when you cook them? You don't need any oil in the pan so they shouldn't be oily. I might not have made that clear, sorry 🙂
Thanks for the reply, sorry for my double message.
No I actually didn't oil my non-stick pan, maybe i will try to reduce the oil a bit for my next batch. Must have something to do with the type of flour i used.
Thanks again and more power to your great blog.
Happy cooking!
I am trying your flower tortillas can you freezes some of it
Yes, you can freeze them after cooking. I would put a piece of parchment paper between each one before freezing.
Thanks for the recipe, these look delicious. I'm going to try them- especially as someone said they made the dough in their bread maker (I don't have a mixer but for some reason we have a bread maker).
I wonder if these would work with spelt flour?
Only one way to find out!
I've never tried them with spelt flour - let me know if you do use it. I would think it would work fine but I'm not sure.
Hi Kirsty,
I made these tortillas this evening using 1 1/2c white flour, 1c wholemeal flour & 1/2c spelt. It works great. Next time I'm going to increase the spelt & use 1c of each.
They were quite crispy, but as this is the first time I've made them I'm not sue I can blame the flour for that...! 😉 good luck!
Hi Chris, just made these for lunch today, wrapped some tuna, lettuce, tomatoes, onions and mayo, and they where just great.
I just want to make them look as pretty as your's, more clean than mine. Mine turned out looking a bit oily. I used Canola oil and first class flour.
Any suggestions? Thanks a lot for sharing this recipe.
If you didn't use oil in the pan, you might want to try a little less canola oil in the recipe itself and see how that works.
Hello Chris. I can see in one of the comments you mentioned that we should not oil the pan and in this comment you are asking Desiree to use less canola oil if she oiled the pan.
So that means we can pour a tiny bit of oil in the pan or...??
Thanks for taking the time to read our comments.
Hala
Hi Hala,
You don't really need to add oil to the pan if using a non-stick pan but it's not going to hurt to add a tiny bit. I've had other share that they did and the tortillas came out well. Have fun!
I am so glad I stumbled on your blog. Can't wait to try your recipes. Thanks for posting such great ones!
Thanks so much Danette, nice to meet you!
So excited to try these. I just got a tortilla press and have been DYING to find the perfect recipe. These look divine.
Thanks so much!
Jenny you will love their taste AND versatility.
Hope they turn out well for you Ann!
Do I need to oil the pan before putting the dough? What kind of pan did you use? Thanks.
Hi Ela,
No you don't oil the pan. I used a medium size non-stick pan.
Yummy, yummy, thanks for this quick and easy recipe which has elevated me to superhero status, and it looks set to become a lunchbox favorite with my kids. And it's saving me on an item which is quite expensive.
Ha! I love it!
About how many calories in one tortilla averaging 16 per batch?
Hi Rita, I honestly don't know. I think they're might be websites where you can enter the ingredients and it will give the nutritional facts but I've never used any of them.
Thanks so much for your reply, I'm about to commence, I will check in in about an hour to let you know the results.
These are predominantly for my husbands pack up tomorrow, no doubt he will have a try of a warm one, but they are to be filled and rolled for his lunch, so 2 options....thanks again
I've read all the reviews and cant wait to make these tomorrow, however, in the UK we don't use cups or all purpose flour, do you have a conversion and is all purpose flour the equivalent to plain flour or self raising flour? Thanks for your help
Yes, all-purpose flour here in the States is plain flour in the UK. 125 grams in a cup. Hope that helps! Thanks for stopping at the Café!
OMG...THANK YOU for doing the experimenting for us...these are just unbelievable...dough has the right amount of fat thus a breeze to handle and the finished tortilla is so flexible and yummy. I don't eat sodium, so I added my substitute spice and now I can finally eat tortillas!! Thin-crust pizza, dessert...I am so excited. LOVE THEM!!
I love your enthusiasm. I thought only I got thrilled about stuff like flour tortillas 🙂 I'm so happy these turned out so well for you. Thanks for getting back to us!
I agree, BEST.TORTILLAS.EVER!!!:)
These are the best! My son is in heaven. I used my bread machine.
I tried this recipe last night; it turned out pretty good. I tried it with something called eggplant choka. this consists of roasted eggplant,with sauted onions pimentos and garlic, sauted in olive oil, with salt and pepper to taste. Really good with your recipe.
Thanks for letting me know. Your dinner sounds wonderful!!
Hi, I tried yr home made tortila recipe, n must say it is really the best. My quesadillas came out really gd. Buying a pkt of tortillas is a bit costly out here. But thanks to yr recipe I dont need to buy the ready made ones. Thank u fr sharing yr recipe w us.
I've been looking for a great tortilla recipe. One question - perhaps I missed it in the text - do you use fine (like table salt) or kosher salt? Thank you.
How many tortillas does this recipe make?
Thanks for stopping by Kate! It makes 16 tortillas. Enjoy!
Wow so a amazingly tortillas
yeah!!!
i made these tonight for dinner and it was my first time making them and my husband and i loved them omg they were the best ill never buy store tortillas again
I have tried a few other recipes..but this one really is the best ever!! Loved it!
Thanks so much for letting me know Renate!
There is but one word for these... AWESOME! In about 45 minutes, I had beautiful, tasty tortillas. I ate THREE plain while frying them!
I made tortillas once years ago, and it was a nightmare. I now know why... there was no instructions to rest the dough.
Hubby and I eat egg burritos a couple times a week as a quick on-the-go breakfast. So this recipe will not only taste better, but will save me lots of money!
Thanks for sharing!
Oh, pizza's on the menu for tomorrow evening!
I tried the butter & cinnamon sugar, and it's heavenly! And I love that I know everything that went into my snack! Thanks again!
Hello. Did you bake them after adding the butter and sugar?
I warmed them just slightly in the microwave. so good!
Came across your recipe and I think it's great that more people want to learn to make tortillas I make them about 3 times a week my big mexican family has to have them all the time I do make them ahead if time and stack them on each other uncooked and have never been droopy or stick together but my recipe is a little different and I don't measure my ingredients I just go by feel 🙂
What a great recipe! Just made these and they are great! shared your page on FB!
Yummy and soft tortillas..will give it a try sometime!
You have a lovely space here..happy to visit again!
Cheers!
Vani
Made these last night. Followed the recipe to the letter and they were fantastic. Thank you for my new go-to tortilla recipe 🙂
Have you tried making corn tortillas? Would love a tutorial for those.
I haven't but that may have to go on my 'to do' list! 🙂
Hi Lauren, it could have been the white wheat. I've found I have a bit different results with that. You could try it again with half all purpose and half white wheat. I always use all purpose for these so that's the only thing I can think of.
Great! I'll try that. 🙂 Thanks
SO I just made these. THey taste great, but they are stiff and the dough was really tough. I used a white wheat. Could that have been it? I tried adding more water, but it just made a mess in the mixer and I had to kneed it by hand to incorporate it. Any thoughts? Thanks!
Thanks Anastasia! So happy to hear this. You've just reminded me that I need to make them again 🙂
I made these today and they turned out fantastic! Great and easy recipe! Thanks :]
Just FYI, your link to Cooks.com at the end is messed up. But I'm making these tonight! 🙂
Can I still make them if I don't have a stand mixer and dough hook?
Definitely. Just mix in as much flour as possible with a wooden or metal spoon, then do the kneading by hand. It should work out just fine!
Could these be used to make a cheese crisp?
You could use these for anything that you would use regular flour tortillas for. I'm not sure what a cheese crisp is, is it like a quesadilla? If so, definitely yes.
These are unbelievably delicious! Now I can't even look at the tortillas on the store shelves without seeing tasteless pieces of paper with brown spots! Ever since I discovered the recipe I have been making a double batch on Sundays for the week (or maybe two lol) ahead. It gives me 36 lovely wonderful tortillas. Thank you so much for the recipe! BTW I use melted coconut oil instead of the vegetable oil. 🙂
Thanks for taking the time to get back to us Lisa, I'm so happy that you have had such good results with these tortillas. I too, couldn't believe how wonderful they are 🙂
I just made these and I can't believe how easy they we're to do !!! I wil neer buy them again...thanks for sharing!!!
HI Kellie, I'm so happy you liked them. We really love them and they are so much better than anything you can buy.
Is it possible to use white mix flour?
I'm sorry I'm not sure what white mix flour is. Do you mean white whole wheat flour? You can use that.
i just used the basic baking white flour they came out awsome!
Hi!
Thank You for sharing this recipe!!! I am on a low Sodium diet and the store bought ones are extremely high in salt. I just use a little Onion Powder and Garlic Powder instead. Also if you are rolling them out instead of using a press just roll them out once then let them rest for 10 minutes then roll them again and you can get them really thin. Amazon has really good deals in their clearance inventory on cast iron press though. Lastly you can freeze them uncooked if you put wax paper or parchment paper between them after pressing or rolling them then put them in a freezer zip lock bag and press all the air out. When you want them fresh just put them in the refrigerator overnight to thaw or on the counter if you are in a hurry. Then just cook them on the griddle and - Yummmmy!!!! Thanks again for sharing ths! My sweet Hubby cringes at the word Lard so I am pleased to use the oil instead - AWESOME!!!!! Thank You :-)!!!!!
Thanks for all these great tips!
these turned out better than my usual tortilla recipe! I think that the baking powder makes them a little fluffier. One thing that I always do is put them between two plates or into a large ziplock after cooking. This means that the steam gets trapped, and when they cool they are very pliable.
Thanks for getting back to me and thanks for the great tip! I'll try that next time. 🙂
Can you use boiling water it does it have to be warm water
i never use baking powder in my tortillas and they come out lovely and fluffy. I also prefer to use pork lard as it gives a lovely flavor and helps with the fluff. Just use flour, hot water, lard and salt. Pastry knife and roll them out with a rolling pin. You can also substitute oil. The key is to let the tortillas puff up. Most instructions tell you to push them down. Don't you want them to puff up.
how long would these last in the fridge? I would assume like homemade bread not as long as the store bought kind right?
I made them this morning using olive oil and halfing all the ingredients so to make only half the number. They came out delicious and disappeared as fast as they came off the pan. Mine wouldn't be good for tacos as they were a little brittle but with a big slab of butter they were delightful! Thanks for the recipe!
Thanks for letting me know. We love these tortillas. I'm so happy you liked them. If you cook slightly less, they won't crisp up and you can use them for tacos, etc. Also, if you stack them, after cooking, they will soften a bit too from the steam. If they last long enough to stack .............. 🙂
I'm surprised you use vegetable oil in place of lard, a traditional ingredient (not the shelf-stable stuff) typically used in tortilla making. Also better for you as lard is monounsaturated
I use 1/2 cup butter flavored crisco shortening to get the butter flavor in the tortillas. Also, I use 3/4 teaspoon baking powder instead of 1 teaspoon to get a softer tortilla. I cook tortilla for 30 seconds on each side and stack them in a steaw tortilla warmer in foil and cover with kitchen towel to keep warm
Chris my mother in law taught me to make tortillas with a similar recipe. Reading this post brings back great memories of time spent with an amazing lady. I haven't made them in a long time. I think I will make them this week. We call them "guess the state" tortillas because mine are rarely round. Thanks for sharing. 🙂
Nancy, that's so cool that the tortillas brought back sweet memories for you. I think you'll love them. I've had so many people write back and tell how easy they were and how much they enjoyed them. Oh, don't worry about the round shape. I think they're much more fun rustically shaped!
We used to call it that too! Only when the kids tried to roll them out though. My mom made hers perfectly round of course. This recipe is exactly the one she used to make the best tasting tortillas I have ever had. I have tried to figure out her recipe (sadly she is no longer with us) and have been trying out ones I find on the internet. None have worked. This is the one!!
Made this recipe with my daughters this afternoon. Then had to make another batch because we shamelessly ate so many that we needed more for dinner. Easy, quick, successful and best of all DELICIOUS tortillas. Will be making many more. Thank you. Becca
These are called rotis in pakistan and they're awesome ! I grew up eating these and the other packaged stuff has never appealed to my buds. Imagine eating fresh bread every day! That smell, that texture, that taste, its incomparable!
Rotis? How fun, I can see if you grew up eating these, you could get quite spoiled 🙂
I don't normally comment on blog recipes, but I just had to say how much I LOVE these tortillas. I live in Japan, so tortillas are harder to come by, expensive, and often leave much to be desired texturally and in terms of flavor.
I adjusted the salt to suit our tastes, but the texture of these tortillas is absolutely fabulous. The fact that they are so simple to throw together makes them even better. I definitely plan to keep a constant stock in the freezer! Thanks again!
I'm probably not the best one to ask since I haven't worked a ton w/ gluten free recipes, but it would certainly be worth a try. Please let me know how they turn out if you do try it. ~ Chris
These turned out great! My husband raved about them! Thanks for sharing! (found you on Pinterest)
Oh, thanks so much for letting me know. That's wonderful, what kind of flour did you use?
I was thinking of trying these gluten free, since I am visiting home and my mom can't eat gluten. Do you think it would work the same if I use a gluten free flour blend and add xanthan gum?
Try Almond flour which can be bought at a local health food store.
How many do you get from this recipe?
HI Susan, I get about 16 average tortillas. It will depend on how big you make yours. ~ Chris
How many does this recipe give you?
Hi! I don't have a stand mixer. What is the best way to mix the dough without one?
I would just mix it up with a wooden spoon and then knead it on the counter until it was smooth and elastic.
What temp on griddle? Thank u!
Hi, start out with medium-high. After awhile you made need to reduce the temperature if they brown too quickly.
Try using a tortilla press instead of rolling them out. I have never used one but I hear they are terrific. All the tortilla's are of equal thickness and size. Or, if you are rolling them, just roll them thinner! Keep practicing and you will get it right. Tortilla's are such a terrific addition to a meal. Personally, I love them fresh made wrapped around a freshly roasted green chili. Now that is pure heaven! Good luck!
Thanks Patricia, great suggestions!
Hi, how did you keep the tortillas so thin and keep them from puffing up? I tried a recipe similar once with baking powder and they were more like a thick fry bread than like your beautiful tortillas. Any advice?
The last time I tried tortillas with baking powder they really puffed up thick despite rolling them as thin as I could. Did you have this same problem at all? How do you keep them so thin?
Thank you!
I was excited to see the recipe as I make tortilla's all the time. Imagine my surprise to find it was exactly what I have been making for over 40 years! Never thought about using them for pizza tho. Will have to give that a try when the grandkids come over! Thanks for thinking outside the box!
40 years, wow! I need to take lessons from you!!! 🙂
I think your grandkids will love the pizzas!
Well yeah, this is how my Mexican friends taught me to make them. You aren't claiming this recipe as your own are you???
I love that this is a very authentic recipe. I found it on Cooks.com and linked the credit to them at the bottom of the post. I did change things a bit to make it more workable for me and for my readers. Have a wonderful day ~ Chris
WOW! Chris, I really loved these tortillas, made these this afternoon for tacos night! I will try these for pizzas as weel:) Thanks for the recipe!
hi chris, i must try this too one day. I hv made tortillas a few times an di just gotta to give these a try some time. btw, i have made some flatbreads and use your mashed avocado and egg idea..that was really good..! will be blogging about that soon!
These are on my bucket list, and have been for far too long! Yours look perfect, I really need to get on it, and make them!
Oh yum. I just made homemade flour tortillas! They're the best, aren't they? 🙂 And yours are so thin. Interesting! Mine are nice and thick but I guess a thin one would be nice every now and then. I'll bookmark these for when that mood strikes. 😉
Thank you. I did thrice but never had a successful result, mostly too hard to chew. Second one is almost better. I'm gonna try this recipe. Hope to be successful this time.
Wow Chris...these are beautiful! They look like the lightest, softest, tortillas I've ever seen! And so versatile! Thanks so much for perfecting and then sharing the recipe! : )
Totally going to make these!! So we hear.. homemade are so delicious!!!
There is nothing better than a fresh tortilla with just a little bit of butter. Living in AZ we can get a lot of homemade ones but I have never thought to try and make them myself!
Gosh, I haven't made flour tortillas for ages. Or corn ones, for that matter. These look terrific! I have a big electric griddle that I usually use to make things like this - speeds things up a lot because I can do several at a time. Good stuff - thanks.
I would love to try these! Everything is better homemade!
As much as we love Mexican food I have never tried to make tortillas. I know they would be delicious with the pot of refried beans I just made. Yours look fantastic, Chris.
Chris, you must have read my mind - I have been looking high and low for a good and reliable recipe for Homemade Tortillas - I already printed out your recipe and since I have all that wonderful artisinal flour from my favorite mill I shall máke these beauties today and get back to you with the results later this week! Thanks so much for posting this recipe!
Have a lovely Sunday, Chris!
Wow Chris these are beautiful homemade tortilla! I can't wait to give them a try, I've been wanting to try out a recipe but had been timid to but you have me convince with these. Also great ideas to use them too.
I always use a pancake griddle to cook mine...you can do several at a time...nice & easy!
Faith, what is your preferred choice when cooking the tortillas?
I always use a pancake griddle to cook mine. You can do several at a time that way. Nice & easy. Can't wait to try the pizza idea. Sounds yummy!!
-- Faithy
Thanks Faith, that's a great idea!!
I always use a pancake griddle to cook mine...you can do several at a time...nice & easy!
Genie, I though about you when I made pizzas from these; they make the most incredible thin crusted, VERY crisp (just like you like), yummy pizzas. You have to try them!!
We used to spend our summers in central Mexico, where I learned to make corn tortillas by hand over a fire on a big iron pan called a comal. It was a fun cross-cultural learning experience but I never tried to duplicate the delicious results at home! Your recipe makes it sound so simple, I feel silly that I never tried.:) Thanks to this recipe, I will be changing that soon!
These look perfect. I am so familiar with the process you went through. I found it was a matter of the oil proportion in the tortillas and I see yours seems like the right ration just by looking at the photos. Gorgeous.
Interesting I always use masa for my corn tortillas, but I have never made flour tortillas! That looks like a doable recipe I can work with since I love to make myself breakfast burritos...sigh, I need one right now.
I never buy tortillas since I learned how easy they are to make. I've never thought to add cinnamon sugar for a sweet treat. How delicious!
I've never made my own tortillas but these look fabulous!
Chris, if we ever get to meet in person, I want you to make these! YUM!
Chris, can you substitute whole wheat flour for the white? Or use half white/half wheat?
Thanks,
Molly
Hi Molly, I think half and half would work great. Let me know how they turn out!
Homemade ones are SO much better! These look fabulous. 🙂
We love tortillas but I've never tried to make them. I will definitely try these. I wish I had your recipe the other day when I made Steak Fajitas - it would have been perfect. Yours look wonderful, soft and just the right amount of color. Thanks for sharing this.
Another added to my list of 'must makes'. Thanks! Can you reduce the amount of salt any?
Cathy, I did try them with less salt but they were a bit bland for our taste. If you're used to a low Na diet, you probably wouldn't miss it.
You could even make the tortillas without any salt at all.
They look so good, and lighter than the bought kind. If you make the pizza with them, don't you need to toast them or put them in the oven a few minutes before you add the toppings?
Yes Ginny, I do brush them VERY lightly with olive oil then pop them in the oven for just a minute or so to crisp. Then top and bake a few more minutes to melt the cheese.
I love preparing my breads... And these I want to prepare... Next week, I'm trying these:)
I love homemade tortillas. I made them once and I have been meaning to make them again. Your recipe looks amazing. Another recipe to bookmark!!!
Simple but soooo important in making a whole meal perfect!
I love these tortillas I would love to make I never made them at home Chris!!xo
I like to use tortilla wraps as the pizza base 🙂 Your flour wraps look so beautiful, Chris.
Tortillas are always something we need and now I can just make our own, thank you!
My stomach is rumbling. I want one of these warm with butter!
Chris, thanks for doing all the experimenting for us. These have been on my bucket-list for a long time. My sister also loves the thin cracker-like crust for pizza. I will be trying these soon.
I will make these today! How much baking powder?
Thanks so much, the recipe is corrected. Try the pizzas, so good!
Would it be suitable to use a bread maker to make the dough?
I think that would work just fine.
Mine turned out terrible. I have wasted my time.
CLASIFIED, Are you" out of step with the world"?
I'm not sure, are you?
We love these tortillas I have made them many times now! I use my bread machine for all the mixing and kneading. So easy!
Oh, thanks so much for letting us know!
For the bread machine on what setting do i put it on ty
Hi Jenny, I haven't made these with a bread machine but perhaps one of the readers could answer this question.
I make them in my bread machine on the "pasta" cycle.
We are making the pizzas tonight....I cooked mine on my crepe maker, and they have turned out wonderfully!!
I haven't go a mixer so i did the kneading by hand and still turned out great! thanks so much for this recipe, it's so easy and yummy, I won't be buying tortillas again xx
How much did you kneed them by hand....just leting mine rest and i did mine to just under a pasta dough. (also seeing someone di theirs in a machine on the padta cycle i feel like it was the right call)
Hi Michael, these don't require a lot of kneading.
can mixing be done by hand?
Yes you can mix by hand 🙂
Totally. And it still took probably less than 5 minutes until the dough was ready for resting.
Yes the mixing can be done by hand
Definitely. Just mix in as much flour as possible with a wooden or metal spoon, then do the kneading by hand. It should work out just fine!
Do I use all purpose flour?
Yes, that is correct. Enjoy!
i have been making home made torts for 25 plus years and made some very good tortillas with no lard or oil at all by accident and i couldnt believe how very good they were .try it u might be surprized at how well they taste and roll up .same ingedients just omit oil, less calories and same great taste .....hope you like my family does
That's so good to know! Thank you!
Just so you know, when a recipe says flour, but doesn't specify type, AP flour is what you should use generally.
I thought You need to let the dough set for 15 minutes to permit the yeast to ferment in the dough.
This recipe doesn't contain yeast, but baking powder instead. Baking powder doesn't need time to ferment 🙂
You are correct, there is no yeast. The resting time is for the glutens in the flour to relax a bit.
I made these today. Not as uniform looking as the ones in the photo. But, really good with my slow cooker shredded beef and condiments. I think rolled larger and a little thicker, they would be a good gyro wrap. Glad I found this site. 🙂
So happy you enjoyed them Diane. Your meal sounds wonderful!
Another great way to get your Glutens to relax is to sing to them. For this recipe, I suggest some Enrique Ingleias.
Dan, Scott is rolling on the floor laughing - he's also a musician!
Can you use whole wheat flour?
Yes, I would probably use half ww and half all purpose.
All I had was wheat flour and followed the recipe. My tortillas came out stiff as a cracker. 🙂 I'm not a cook so I'm not surprised, but I wondered what I did incorrectly that would make them turn out stiff rather than flimsy as a tortilla should be?
Not sure unless you cooked them too long. Pastry flour could have been the problem too. Was it whole wheat?
Actually, I think all I had in my flour container was pastry flour. So, I'm wondering if that could have been the cause of the stiffness.
I used a food processor set on dough setting to mix as prescribed in your recipe. I let dough sit for 15 minutes after rolling them in balls. Then, heat in an electric frying pan.
Definitely great for a pizza crust and juevos rancheros, but too stiff for wrapping.
I just tried with all King Arthur white whole wheat and they were fine.. (I mention the brand only because I have found it to be finer ground than other brands I've tried. They used slightly less extra flour for rolling, but other than that they came out the same.
if you want to use wheat flour, I would suggest using only 3/4 cup ,....and they will be pliable.
I have made this recipe several times now, and have replaced 2 table spoons of flour with 2 tablespoons of either - rice starch/tapioca starch/potato starch. That is called "baking flour".
It makes for a pliable tortilla. Also a pinch of xanthan gum helps too..
All these replacements bind (like eggs).
note* placing ANY flour item in the refer, changes the molecular structure of the natural sugars in breads, and makes them crumbly. Best if used asap,
The recipe is great AS IS! . . . Just don't over cook!
Bon Appe"tit
I have found that if I use any more than one third whole wheat, the tortillas do turn out stiff. Don't be too alarmed by a little stiffness right off the press, however. If you stack them between a folded kitchen towel right off the press, the moisture and oils will soften the tortillas and be nice and flexible by the time you eat. I've never had them get soggy unless you put them directly on a hard surface instead of an absorbent towel. They stick together only slightly but come apart with ease.
This recipe is pretty standard: 3 c flour, 1 cup water and 1/3 c of some sort of oil (veg oil or shortening), but I have found the baking soda is completely unecessary. The steam creates pockets on its own. We also do not use salt.
Thanks for sharing your tortilla secrets Sara!
We also use an electric tortilla press to make our tortillas. I also heat up a griddle so I can cook three or four at once, so I can make them very quickly.
It sounds like you've got quite a system going Sara! So glad you like the recipe!
I also used wheat flour and followed the recipe and got some tasty tortilla chips. Too bad they weren´t wrappable, but thanks for the tips, will modify it accordingly. have a nice day 🙂
You too Sara! That's a great idea!
I use all while wheat but you can't wait for them to brown or they'll be ruined! Just heat until cooked through on both sides an be sure to follow the directions about the plastic bag to keep pliable!
Good tips Kristy!
you don't' use yeast in tortillas
I use self rising flour in all recipes that call for flour! Just don't use when rolling out cookie dough, bread or stuff that can taste salty. I also put my dough in between two sheets of wax paper and roll out with a rolling pin. I use very little flour and use very little flour and a lot less mess! I am all for less mess. These are great!
anyone use a rolling pin to flattent these?
i USE A ROLLING PIN, WITH A HANDFULL OF FLOUR ON THE TABLE, IT WORKS FANTASTIC : )
I made the tortilla shells last night and it was awesome!! The rolling process is like the lefse I make at Thanksgiving time. It was very easy!! Thanks so much!!
Hi - my kids loved these but mine were a bit thick and when I tried to roll them larger to get closer to a 6-8" tortilla, they would roll out fine, but then snap back to smaller size when I lifted off counter to cook on cast iron. I also tried a tortilla press (which I just bought) and same problem dough snapped back so much they were too small. I also tried rolling pin, but shape wasnt round. The ones you have in the photo look fabulous - that is my goal....Do you use a tortilla press or should I just continue to perfect my rolling pin technique. I would rather return the tortilla press if I dont need it . Love y....our site - anxious to perfect this recipeas I dont want store-bought anymore and we love tortillas for many things!!!
Hi Christine, I would try letting the dough rest a bit longer. I don't use a tortilla press, just a rolling pin. If they shrink up, I just cover them with a towel and let them rest for awhile, then roll again.
Non stick pan or iron skillet
I think you could use either, I used a non stick pan.
Small amount of olive oil on regular heated pan and no sticking occurred!
Just made these using a cast iron skillet with just a light coating of olive oil. No sticking whatsoever. And they came out awesome! I am going to add a little bit of sweet cream butter next time and see how they come out.
I tried substituting buttermilk for the ater, GREAT!
My girlfriend and her family are half Spanish (spain) and half Mexican they use a iron skillet a well seasoned skillet will add flavor
half Spanish half Mexican? can i come for dinner?
HI,
I bought an electric roti press at the local second hand store, it works so great with this recipe! I like so many cooks cannot help myself and tampered with the recipe. I use 1 cup of whole wheat and 2 cups of white flour. My family and I are eating them with Indian food and with Mexican food and using them to wrap salads.
Thank you so much for all your experimenting.