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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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Colleen Kudo says
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
Chris Scheuer says
Awesome! Thanks, Colleen!
Rehana says
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 ♡
Chris Scheuer says
Awesome! Thanks so much, Rehana!
Janis Vanzanten says
Love the recipe but does it really take 15 pages of 'waffle' to get there?
Chris Scheuer says
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!
Ellen J says
Love the details and hints to keep from over cooking like I did with another recipe. Super delicious.
Chris Scheuer says
Thanks for sharing your results, Ellen! So happy you had good success.
Traci says
This recipe is fantastic!!! Will never buy another package of tortillas again!!!! Thank You for sharing !!!
Chris Scheuer says
Thanks so much, Traci!
Shadna Ray says
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 😊
Chris Scheuer says
Awesome! Thanks, Shanda!
Dillon says
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
Chris Scheuer says
Ha! Thanks, Dillon!
An says
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!
Chris Scheuer says
Thanks, An!
Levi Valk says
Amazing, that's all I've got to say.
Chris Scheuer says
Thanks, Levi!
Lazy K says
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.
Chris Scheuer says
Thanks for sharing your results, K!
Clairise Grace says
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.
Chris Scheuer says
Thanks, Clairise!
Joe says
Tried this 3 times. A disaster every time.
Chris Scheuer says
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.
Elise says
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?
Chris Scheuer says
Yes, it's possible you cooked them a little too long, Elise. Give them another try!
Krys says
Can you freeze the dough? Or is it best to make them and then freeze them?
Chris Scheuer says
It's best to make them and then freeze them, Krys. They freeze perfectly.
Mark says
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.
Chris Scheuer says
Thanks so much, Mark!
Punita says
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?
Chris Scheuer says
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.
Madison says
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.
Chris Scheuer says
Hi Madison, I haven't personally made these tortillas with GF flour but other readers have reported good success with this.
Brittany H. says
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!!
Chris Scheuer says
That's awesome, Brittany! Thanks for letting us know!
Emily Watts says
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!
Chris Scheuer says
Thanks, Emily!
Diane says
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!
Chris Scheuer says
I'm so glad, Diane! Thanks for letting us know!
Kandice says
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.
Chris Scheuer says
Thanks for sharing your results, Kandice!
Tyra says
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!!!
Chris Scheuer says
Thanks for sharing your results, Tyra!
Elaine Bryans says
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!
Nana Ss says
Love the results of this recipe. I did use butter. They were so easy to work with and very tender when done
Chris Scheuer says
Thanks, Nana!
Ty says
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.
Chris Scheuer says
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.
Lorraine says
How many torillas constitutes a serving> Or is it 124 cals per tortilla? Thanks!
Chris Scheuer says
Yes, it's per tortilla, Lorraine.
Patricia Ames says
If they keep springing back, may I suggest using less flour while kneeding and rolling out. Cover balls with air tight bowl or wrap.
Chris Scheuer says
Thanks, Patricia!