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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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Akira says
I live in Japan and finding good tortillas in stores is impossible, so I've been making my own. Your recipe turned out great . It's quick, easy, and inexpensive. I was worried about the strong taste and smell of the olive oil but it wasn't that noticeable after cooking up the tortillas. Very chewy and held up well with all the ingredients tossed in. I like freezing my tortillas and pulling them out as needed. Would this recipe work as well using wheat flour? Anyway, thanks for the recipe!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Akira. Other readers have used whole wheat flour and reported success. You may need a little more water.
Lorianne says
I've been making flour tortillas for years and it was always a hassle and a lot of work. Until I found this recipe. I've used it three times now, and I absolutely love it!
Lindsay @ The Café Sucre Farine says
That's great, Lorianne! Thanks for your review!
emily says
wonderful with warm butter instead of oil
Lindsay @ The Café Sucre Farine says
Thanks, Emily!
Maja says
These turned out so good, I used some for tacos and ate way too many *LOL*. Very easy to make!
Lindsay @ The Café Sucre Farine says
That's great, Maja! Thanks for your review!
Michelle says
I came here to say my tortillas did not come out round or even but by far these are the best tortillas I’ve ever had I don’t think I want store bought tortillas ever again thanks for a great recipe
Lindsay @ The Café Sucre Farine says
Thanks, Michelle! And just keep practicing the shape, it gets easier!
Marc says
Use a tortilla press with parchment paper
Gina says
Made these last night. Perfect 16 tortillas made in 1 hr. I used the cast iron which worked great. Saving this recipe to make mor whenever we need more! So yum!
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for your review, Gina!
Lisa says
Really loved this recipe - so easy and delish!
I actually have a tortilla press, but found rolling them out to be the easier process.
I really got into a rhythm of rolling one out while one was cooking.
Now that I've got this down, I'm wondering about adding some herbs to the dough, or changing up a portion of the flour.
Obviously that will require some adjustments in the amount of water, cooking time, texture, but it's great to have this great foundation from which to work.
Thank you for sharing!
Lindsay @ The Café Sucre Farine says
Thanks so much for sharing your review, Lisa!
Marc says
Use a tortilla press with parchment paper and they be round and even if you ball the dough correctly.
Martina says
Hi, i was wondering for how long the tortillas can be stored in the freezer before they go bad. Thank you!
Lindsay @ The Café Sucre Farine says
Hi Martina, they should be good for up to 6 months.
Ann says
Hi Bryn,
It's been my experience that you have to use a cast iron skillet to get the temperature right, so that the tortilla cooks quickly. Otherwise they end up crunchy. Goodluck!
Lindsay @ The Café Sucre Farine says
Thanks, Ann!
S says
So I'm not sure what I'm doing wrong, but following the recipe and method exactly has resulted in super sticky dough that sticks when I roll or press without plastic, or tears when I try to peel it from the plastic after I roll it out. I live in a humid climate so maybe that is something to do with it?
Chris Scheuer says
Hi S, if your dough is sticky just add a bit more flour when you knead the dough until it's not sticky anymore. The humidity can definitely affect the dough but incorporating a bit more flour should take care of that problem.
Mamasan says
EASY recipe. Delicious. Just make sure to use enough flour😜
Lindsay @ The Café Sucre Farine says
Thank you, Mamasan!
Bryn Kent says
I have tried so many tortilla recipes trying to get the perfect one and have come to the conclusion that I am just not good at making tortillas. I followed the video and recipe and they are crunchy and not soft at all. No hate to the recipe maker I just genuinely need help. Everyone else had such great success I think I am doing something wrong…
Chris Scheuer says
Hi Bryn, sorry you've had so much tortilla trouble! If your tortillas are coming out crunchy, you're cooking them too long or at too high of a heat. The other problem could be not allowing them to steam together, covered after cooking. That also keeps them nice and soft. Hope that helps! Don't give up!
Umm'Ali says
Hi! I made this, it was perfect. Thanks to you for sharing with all of us such an amazing recipe. This is by far the easiest flatbread recipe I've come across. I've added this to my favorite list and hoping to use this recipe more often
Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for letting us know 🙂
Matt says
Hi There! Looking forward to trying this. Planning ahead for a cinco de mayo party. Can you make the dough in advance, seperate into sections, and then refrigerate it? If so, any idea how long it would keep? Would like to serve the tortillas fresh but get as much prep work done as possible
Chris Scheuer says
Hi Matt, I have tried that but wasn't super happy with the results. I think it would be better to prepare them as written but slightly undercooked them. Separate them with a piece of parchment and when they are cool, store them in a ziplock bag. Then you can reheat them and brown them slightly before serving. Again, stack them so they soften each other and stay nice and pliable. Just don't over cook them!
Coty Krivda says
Omg! I just made these tortillas. I just loved loved loved this recipe. I am Mexican I have tried so many recipes, this is the easiest and the tortillas taste great. easy to mix, easy to roll, easy to cook. I am in awe 🙂 Thank you so much for sharing!
-Coty
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Coty!
Mayra Gonel says
Hi! This dough is MONEY!!! Such an amazing recipe! Can this dough be used to make a flatbread?
Lindsay @ The Café Sucre Farine says
Thanks, Mayra! And yes, that would work!
Jenny W says
Fantastic tortillas! Ive been making tortillas from scratch for a while now trying to find the perfect recipe and I finally found it! The bread flower made a HUGE difference, the texture and chew to these....and the softness! As a dough and as a cooked product they are just so soft. I also liked how thin I was able to get these tortillas...they were perfect!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Jenny!
Randy says
Can you use lard or bacon grease instead of oil
Chris Scheuer says
Hi Randy, yes, either of those will work well!
Jacey says
Can these also be stored in the freezer?
Chris Scheuer says
Hi Jacey, yes, these freeze well. I like to separate them with small pieces of parchment then store in a ziplock bag.
Renae says
Just for clarification: you can freeze before they are cooked? If yes, can the frozen ones go right into the hot pat to cook?
Lindsay @ The Café Sucre Farine says
Hi Renae, we like to freeze these once they are already cooked. We haven't tried freezing them uncooked.
Glo says
Perfect cook you are !
Simple concise directions . I made chicken tortilla soup and these that I will air fry to go on top with cheese . Thank you !
Chris Scheuer says
Thanks, Glo! 🥰
Deedee says
Hi I'm going to try this recipe , just wondering I know it says 6-7 inch round I was wondering on if I made ten 10-12 inches round each how many portions will I get.
Chris Scheuer says
Hi Deedee, I would guess 6-8 if you made 12-inch.
Becky L Peacock says
Third tortilla recipe I've tried, and this is the one I'm keeping and using from now on! Thank you!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Becky!
Barbara A. says
My go-to recipe. Never fails!
Lindsay @ The Café Sucre Farine says
Yay! Thanks for letting us know, Barbara!
anubhav says
nice good
Lindsay @ The Café Sucre Farine says
Thanks!
Hridaya Annuncio says
Can anything else be added instead of baking powder (or yeast)?
Lindsay @ The Café Sucre Farine says
Hi Hridaya, we haven't tested this with anything other than baking powder.