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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!
The BEST Pico de Gallo!
If you make these Homemade Flour Tortillas, you DEFINITELY want this fabulous Pico de Gallo to serve with them. This fabulous pico pairs perfectly with chips, grilled proteins and any Mexican entreé. It's so fresh and delicious you'll want to eat it with a spoon!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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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KIMBERLEY CORMIER says
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?
Chris Scheuer says
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.
Erma says
How do you think these would turn out made with bacon grease?
Chris Scheuer says
I think they would be wonderful, Erma! Someone just recently shared their review and said they were wonderful with bacon grease.
KIMBERLEY CORMIER says
Instead of oil you mean?
Chris Scheuer says
Yes, instead of the oil!
Casey says
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
Chris Scheuer says
That's good to know, Casey! Thanks for taking the time to share your results.
Kate says
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!!!
Chris Scheuer says
Haha! I know what you mean, Kate! It's so wonderful to be able to make them yourself!
Jodie says
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.
Chris Scheuer says
Yum! I know they're wonderful with bacon grease or lard! So happy you had good results and enjoyed them, Jodie!
Lori says
These tortillas arse awesome and so simple. Definitely some helpful hints. Much appreciated!
Chris Scheuer says
Yay! So happy you enjoyed them Lori! Thanks for sharing your review.
Marshall says
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.
Chris Scheuer says
Hi Marshall, yes, flour can be different so sometimes you need more on the counter than other times.
Angela says
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.
Chris Scheuer says
Thanks, Angela 💕
Yes, they're cooked in a dry pan. Enjoy!
Maria H says
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!!
Chris Scheuer says
Yay! Thanks for sharing your results, Maria! Hope you enjoy the chips!
Zaida Dream says
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!
Chris Scheuer says
Thanks for your kind, thoughtful comment, Zaida. Sorry you're having a rough day.
Martin says
Hahahahaha this was awesome. Loved the article and the tortillas were great.
Chris Scheuer says
🥰
Tracy Meredith says
OMG - the best. Kill em w kindness. Fantastic response.
Chris Scheuer says
Thanks, Tracy 🥰
Stephanie says
<3 <3
Great minds think alike!
Stephanie says
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!
Chris Scheuer says
Thank, Stephanie 💕
Sonya says
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. 😊
Chris Scheuer says
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!
Stephanie says
What a great idea to add herbs and spices! Thanks for that tip!
Phil says
What a waste of time, search the page for 10 minutes, and still could not find the recipe
Chris Scheuer says
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!
Martin says
Hahahahahahaha
Chris Scheuer says
💕
Ashley says
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.
Chris Scheuer says
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! 💕
Marshall says
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.
Chris Scheuer says
Thanks, Marshall.
mike says
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.
Kar says
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.
Julia says
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!
Chris Scheuer says
Breakfast burritos sounds great! Thanks so much, Julia!
Stacy says
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!
Chris Scheuer says
That's so awesome, Stacy! Do let us know your results! Enjoy!
Rose says
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
Chris Scheuer says
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!
Rose says
Well I used whole meal spelt flour and they also turned out great! Thank you so much for this recipe
Chris Scheuer says
Thanks so much, Rose, for sharing your results. This will be so helpful to other readers!
Larissa says
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 😉
Chris Scheuer says
Thanks, Larissa 💕. That's awesome that you have had great success, finally. Thanks for taking the time to share your review!
P Reyes says
Hi do we have any other options for extra virgin olive oil? Will vegetable, canola, soya bean be as good? Thank yo.
KIMBERLEY CORMIER says
I also am wondering this
Chris Scheuer says
Hi Kimberley, hope the answer above helps.
Chris Scheuer says
Sorry, somehow this comment got buried. Yes, there are lots of other options; butter, any kind of oil, bacon fat, lard... it all works!
Edith says
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 🙂
Chris Scheuer says
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.
kay says
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
Chris Scheuer says
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!
Jeana says
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!!!
Chris Scheuer says
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!
Jack Straw says
Really Good!!
Chris Scheuer says
Thanks, Jack!
Luanne says
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!
Chris Scheuer says
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! 💕
Emma Kane says
Also, how to heat up if we don’t have a microwave?!
Chris Scheuer says
Hi Emma, you can wrap them in foil and place them in the oven (325˚F) for about 20 minutes.
Emma says
Looks like a great recipe! Would using whole wheat flour work?
Chris Scheuer says
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.
Lucy says
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!
Chris Scheuer says
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!
Nkele says
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!
Chris Scheuer says
Thanks for sharing your results, Nkele!