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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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Michelle says
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!
Chris Scheuer says
Thanks for sharing your results, Michelle. I love how food can take you back in time 💕
Claude Wooley says
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?
Chris Scheuer says
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.
F.N. says
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!
Chris Scheuer says
Thanks so much! We really appreciate you taking the time to leave a review! So happy you enjoyed these tortillas!
Nada says
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
Chris Scheuer says
Hi Nada, you could use an equal amount of butter but it should be melted.
Jen says
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!!
Chris Scheuer says
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.
Moimoi says
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!
Chris Scheuer says
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.
shtael says
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!
Chris Scheuer says
Thanks so much!
Mike says
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!
Chris Scheuer says
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!
Bella says
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.
Chris Scheuer says
Thank you, Bella 💕 Thanks so much for sharing your results!
Melissa says
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!
Chris Scheuer says
Yay! Thanks, Melissa!
Dee Frutos says
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.
Chris Scheuer says
Thanks, Dee! I'm so happy these turned out well for you!
Livi says
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!
Chris Scheuer says
I love the idea of making mini tortillas! I'm going to try that!
Emma says
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.
Chris Scheuer says
Thanks for sharing your results, Emma!
astraea says
hi I just wanted to ask: do you freeze the dough before or after you cook them?
Chris Scheuer says
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.
Child baker says
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.
Chris Scheuer says
Hi, the nutritional information is for each tortilla.
Carly says
I don't have a stand mixer, can I use the dough setting on a bread maker?
Chris Scheuer says
Sure, Carly, that will work great. You can also easily make them by hand, check out the Café Tips.
Lauren says
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!
Chris Scheuer says
That's so wonderful, Lauren. Thanks so much for taking the time to share your review!
Quinn says
I use this recipe all the time. It's great. I add cinnamon and maple syrup if I'm making them for breakfast wraps.
Chris Scheuer says
Thanks, Quinn!
Stacey says
I used rye, spelt and brown rice flour. They were tasty! The family loved them.
Chris Scheuer says
That's a wonderful combination, Stacey! Thanks so much for sharing your results!
Real Mexican Tortillas says
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.
Chris Scheuer says
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
Aloise says
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!
Chris Scheuer says
You're welcome, Aloise.
AJanie says
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.
Chris Scheuer says
Thanks for your feedback 💕
Mark Sims says
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
Chris Scheuer says
Thanks, Mark 💕
Des says
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!!
Chris Scheuer says
Thanks, Des, for taking the time to share your comment. 💕💕
Airish Vdk. says
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.
Chris Scheuer says
Thanks so much, Airish 💕
Sharon says
Has anyone tried this with a gluten-free option? What flour would you recommend?
Chris Scheuer says
Hi Sharon, I haven't but hopefully some of our GF readers will chime in!
David says
Thanks for the receipe and step by step instructions. Would you be able to provide this recipe by weight (grams)?
Chris Scheuer says
Hi David, if you look above the word "Instructions" in the recipe, there is an option for metric conversion. Enjoy!
David says
Opps! Sorry Didn't see that! Thank you!
Maria B Rugolo says
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.
Chris Scheuer says
Thanks so much, Maria, for sharing your results! 💕
Chris Scheuer says
You're welcome, Maria! I'm so happy you enjoyed these tortillas!
Sara says
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!! 💜
Chris Scheuer says
You're welcome, Sara! Thanks for sharing your review! It would be hard to go back to store-bought tortillas after these!
Katy Poplar says
It worked well! It made 16 thin tortillas good for burritos although a bit small.
Chris Scheuer says
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.
Jenn says
First time successfully making tortillas from scratch and they turned out So Great!!saving this recipe for all future taco nights!
Chris Scheuer says
Woohoo! That's so awesome, Jenn. Thanks for sharing!
Joao Ferreira says
It came out perfect thanks keep up the good worl god bless
Chris Scheuer says
Thanks, Joao! We appreciate you taking the time to leave a comment!
Our Simple Home says
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!
Chris Scheuer says
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.
Michelle says
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!
Chris Scheuer says
Thanks, Michelle!