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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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Luis says
Great recipe!
Chris Scheuer says
Thanks, Luis!
Euna says
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!! ❤️
Chris Scheuer says
That's so awesome, Euna! Thanks for sharing your results!
Daniel Gallegos says
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!
Chris Scheuer says
Thanks, Daniel! I appreciate you sharing your results!
Robert says
Should I add oil/butter to the skillet ? Is cast iron skillet better to use, or is a teflon skillet work just as well?
Chris Scheuer says
Hi Robert, no oil needed! I usually use a non-stick skillet but cast iron also works well!
Precy says
Excellent recipe! Easy to make and the tortillas were perfection!
Chris Scheuer says
Thanks so much! So happy you enjoyed these tortillas, Precy!
Christina says
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.
Chris Scheuer says
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!
Tanaya Sarkar says
Can i make the dough by my hand?
Chris Scheuer says
Yes! If you look up in the Café Tips in the post it explains how. That's how I always make them now. Enjoy!
Debbieg says
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!
Chris Scheuer says
Thanks, Debbie, you will definitely get better at rolling circles as you go! I'm so happy you enjoyed them!
Chris Scheuer says
Thanks, Debbie! They will get more round as you make more of them! I'm so happy you have enjoyed them!
Alda Cohen says
Onward with perfecting your tortilla circles and precise level of Kosher salting... Just keep at it there, you PowerGirl!!!
Sam says
Oh wow!!!! These turned out just perfect! Will certainly making them over and over again. Thank you so much for this recipe.
Chris Scheuer says
You're welcome, Sam! So happy you enjoyed them!
Jennifer Brown says
Could I make this recipe using a bread machine to make the dough?
Chris Scheuer says
Yes, you can definitley do that, Jennier!
Chris Scheuer says
Yes, you can definitely do that, Jennifer!
Anne Valderama says
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.
Anne Valderama says
And I think I forgot to place the star rating so here it is!!
Chris Scheuer says
Thanks for sharing your results, Anne! I'm so happy you and your family enjoyed these tortillas!
Chris Scheuer says
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.
barb says
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.....
Chris Scheuer says
Haha! I get it, Barb. Thanks for taking the time to share your results. The chips sound wonderful!
Susan says
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!!
Wendy says
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.
Chris Scheuer says
Hi Wendy, I freeze them after they're cooked but they also will keep well in the refrigerator for 5-6 days. Enjoy!
Cindy says
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.
Chris Scheuer says
Thanks, Cindy! It sounds like you did great despite all of the issues! We appreciate you sharing your results!
Jeannie says
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.
Chris Scheuer says
Sure! Hope you enjoy them!
Kelly says
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!
Chris Scheuer says
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!
Natasha Forrester says
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!
Chris Scheuer says
Awesome! Thanks, Natasha, for sharing your results. How fun to do this with your toddler!
Tristan says
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!
Chris Scheuer says
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.
Kevin says
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!
Chris Scheuer says
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!
Susan Rogers says
These are really good and easy to make. Will definitely make them again!
Chris Scheuer says
Thanks so much Susan. We appreciate you taking the time to share your results!
Constancia says
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!
Chris Scheuer says
Yay! Thanks for sharing your results, Constancia! I'm so happy you enjoyed them!
Debra Fletcher says
Could I make these with a mix of wholemeal and white flour?
Chris Scheuer says
Yes, readers have reported good results with a combination of flours.
Chris Scheuer says
Hi Debra, other readers have reported good results with 50% WW flour.
Alia says
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
Chris Scheuer says
That's awesome, Alia! I'm so happy you found "the one"!
peggy nelson says
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!
Chris Scheuer says
Thanks so much, Peggy! I'm so happy you enjoyed them and had success! Your meal sounds delicious!
Kim says
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?
Chris Scheuer says
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.
Amina says
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.
Chris Scheuer says
Yay! Thanks so much, Amina. I'm so happy you enjoyed them!