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These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Check out the over 700 5-star reviews!
This recipe has been a long time in coming, years actually. I've been trying out recipes for homemade flour tortillas for what seems like forever - but I've never been thrilled with any of them. Definitely not thrilled enough to blog them - too dry, too sticky, too crisp, too bland, too soggy, too complicated. This time, with these flour tortillas, it's different. They totally live up to their name - Best Ever Homemade Flour Tortillas!
I LOVE the results, and I think you will too. These homemade flour tortillas are tender, soft and flavorful. Because they keep well, they can be made in advance and warmed in the microwave or on the stovetop, just before serving.
How to make flour tortillas from scratch - easier than you think!
They're also EASY, super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes. You can also easily mix it together without a mixer (using a wooden spoon, sturdy spatula or Danish whisk), which is the way I usually make them. But whether you use a mixer or not, it's super important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens, in order to make rolling the tortillas much easier.
Just portion the dough, give it a rest, then roll each piece nice and thin and give them a stint (one-two minutes!) in a medium-hot, dry pan. Voila! Once you take the first taste, you'll NEVER want pre-packaged tortillas again
Ways to use these Homemade Flour Tortillas...
- These flour tortillas will make any South-of-the-Border meal extraordinary. Burritos, enchiladas, tacos, quesadillas ... it all tastes better!
- But this is the REALLY cool thing; they also make fabulous, super thin crust pizzas. Just brush them lightly with olive oil and top with your favorite pizza ingredients. I love pesto, a bit of fresh mozzarella, smokey bacon bits and a sprinkle of pine nuts and/or fresh herbs. Pop them in a piping hot (450˚F) oven for 4-5 minutes or until crispy golden brown.
Imagine coming home after a busy day and having a stash of these tortillas (aka pizza crusts) in the freezer. Throw together a fresh salad and an individual pizza for each family member and they'll be "WOWING" you all evening long!
- I've used these homemade flour tortillas for wonderful sandwich wraps.
- It's fun to spread them with a bit of butter and a sprinkle of cinnamon sugar for a quick sweet treat.
- They make fabulous, shatteringly crisp chips too. Just brush one with a teaspoon of olive oil on both sides, then sprinkle lightly with kosher salt. Bake for 5 minutes at 450˚F. and you won't even believe how delicious they are on their own or broken into irregular pieces and used to dip hummus, salsa etc.
Can you tell I'm excited about these guys? You will be too and I have a feeling, once you try them, you won't want to be without a cache of these tortillas in your freezer. They're almost too good to be true! Almost.
You can either make these tortillas with a stand mixer or by hand. I find it's just as easy to put them together without a mixer. You'll find directions for both ways in the recipe below but we've created a video to show you how easy they are to make by hand:
Café Tips for making these Homemade Flour Tortillas
- Roll the tortillas fairly thin. You want them about 6-inches in diameter and to look somewhat translucent if you held them up to the light. Thick tortillas won't be tender.
- If you try rolling out these tortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn't had enough time to relax.
- I've also used olive oil and melted butter for this tortilla recipe with good results. I don't recommend coconut or peanut oil as the tortillas will take on the oil's flavor.
- If your tortillas feel stiff after cooking, you've cooked them too long or the heat was too high. Cook them only long enough to get some nice bubbles on the surface and a few light brown spots on the underside. Then flip them for another 15-20 seconds.
- It's also important to allow your tortillas to steam each other. Stack them up directly after cooking and keep them covered with a kitchen towel. This help them steam each other and get nice and soft.
- A tortilla warmer is a nice accessory to have when making tortillas, as you can stack tortillas after cooking to keep them soft. It's also perfect for serving the tortillas at the table. It's not necessary to have one though. Just use a pot with a cover that's slightly bigger than the tortillas. Place each tortilla in the pot after removing from the pan and cover with the lid. The steam from the just cooked tortillas will keep them all soft and pliable - same way a tortilla warmer works!
- Readers have asked if it's worth it to have a tortilla press. I honestly don't think it's necessary for these flour tortillas, as they're easy to roll out.
- Wipe out the pan in between tortillas with a damp paper towel if flour is starting to accumulate.
- These tortillas keep well in the refrigerator for 5-7 days. They will feel stiff though when they're cold. When you want to use one or two, just place them in a slightly damp paper towel and microwave for 10-20 seconds. They'll be nice and soft again.
Make them! I think you'll love them too!
Another wonderful South of the Border recipe
Do enjoy South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It's another super popular recipe on The Café. It's fantastic with just about any Mexican or Tex-Mex entree. Pair it with these Best Ever Homemade Flour Tortillas for a meal that's sure to bring rave reviews!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
- 3 cups all-purpose flour
- 1 teaspoon kosher salt I use Morton's
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
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Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.
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Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
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Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.
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Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
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Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
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Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
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After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)
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When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
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Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
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Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
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Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
See Café Tips above in post for additional instruction and tips.
Recipe adapted from Genius Kitchen
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Leisha C Krueger says
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!
Chris Scheuer says
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.
Helen says
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.
Chris Scheuer says
Hope you enjoy them Helen!
Helen says
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'.
Lydia says
Thank you for sharing! These were perfect!
Chris Scheuer says
Yay! So happy you enjoyed them, Lydia!
Tonja Linson says
I made these today. I used coconut oil instead of vegetable and they turned out FANTASTIC!
Chris Scheuer says
That's awesome Tonja! Thanks so much, for sharing our results.
Marilyn says
Can I use a tortilla press(8") instead of a rolling pin---much easier & regularly shaped.
Chris Scheuer says
Hi Marilyn, I didn't have success with a tortilla press. Let us know if you decide to try it!
Keri Fujiwara says
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.
Chris Scheuer says
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.
Victoria says
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
Darlene says
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...
Chris Scheuer says
I love it! Thanks for sharing your results, Darlene!
Foodie says
Hey, It looks delicious as well as much easier to make. Thanks for sharing. Definitely will try this tortilla.
Tasha from San Diego says
This was my first attempt at making tortillas and it was easy and my family loved them!!
Chris Scheuer says
Bravo! So happy you and your family enjoyed them!
Jennifer says
Hi, just wondering if I can use canola oil or if it has to be vegetable oil?
Thanks!
Chris Scheuer says
Hi Jennifer, yes you can use canola oil, olive oil, coconut oil, sunflower oil, etc.
Tasha says
I just made them using avocado oil and they were amazing! I'm sure substituting will be fine.
Chris Scheuer says
Thanks, Tasha!
Ashley says
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!
Chris Scheuer says
Thanks so much for sharing your results and adaptations Ashley! I know this will be helpful to others!
Geoffrey Bove says
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.
Chris Scheuer says
Thanks, Geoffrey for sharing your adaptations! These are great tips to know!
NJ says
Hi
I am about to try these. Non stick pan fry pan or cast iron?
Thanks!
NJ
Chris Scheuer says
I use non-stick but a nicely seasoned cast iron pan would also work.
Dennis Fowler says
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.)
Good Food Good Life says
I found this recipe and tried it and my husband like it too much....
Chris Scheuer says
Wonderful!
Jenn R says
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?
Chris Scheuer says
Hi Jenn, I freeze them with parchment paper between each one. When I thaw them, I just warm slightly in a sauté pan.
Maria says
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.
Chris Scheuer says
That's awesome Maria, thanks so much! I love that your husband is a tortilla aficionado and he approves of these tortillas!
Barbara says
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
Chris Scheuer says
I haven't tried another flour but I think some of the readers have with good results.
Amy says
I use this recipe often! We stuff this tortilla dough with beans and cheese to make pupusas and it works perfectly every time! Thanks 🙂
Chris Scheuer says
That sounds wonderful, Amy! Thanks for sharing your results!
Kim says
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.
Chris Scheuer says
Thanks for sharing your results, Kim! So happy you enjoy them 🙂
April says
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!
Chris Scheuer says
No oil or shortening needed!
Victoria says
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!)
Chris Scheuer says
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.
Claire Jackson says
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
Chris Scheuer says
Greetings all the way to Australia! That is so awesome Claire, so happy you found our recipe!
Sarah Gayle says
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!
Chris Scheuer says
That's awesome! Thanks so much, Sarah and happy sailing! What a fun adventure, tortillas and all!