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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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Crystal says
Can these be made with self rising flour instead of all purpose and baking powder?
Jen Gordon says
Thank you so much for sharing! I tried these twice yesterday - once with just all purpose flour, once with 1/2 cup whole wheat flour and 2 1/2 cups of all purpose flour. I'm also using a tortilla press. Unfortunately, as soon as I open the tortilla press after pressing it down, the dough shrinks right back up. Do you have any flour recommendations or other ideas for me? Thank you!!
Chris Scheuer says
Hi Jen,
I don't use a tortilla press but I'm wondering if, after you press them, you would let them rest for a few minutes then give them a second press. That might help the dough relax enough to stay flat. Hope that helps - Chris
Ali says
I also used a tortilla press and had the same results. I tried resting a second time and giving it a second press and I also tried rolling some of them out with my rolling pin and those also shrunk. I was having a race against time getting them into the pan. I am using Canadian AP flour - I wonder if that makes a difference. I will try again kneading longer and maybe with an even longer resting time. They tasted good and still stayed soft but they are smaller and thicker than I had wanted.
Chris Scheuer says
Hi Ali, it could be your flour, not sure. I would definitely give it a longer rest period. If you start rolling and the dough starts to shrink, cover it with a clean dish towel and just leave it for 10-15 minutes. That will help the gluten in the flour to relax and it should roll out easier.
Chelsea says
So tasty. I always have the problem that when I buy tortillas I never use them fast enough and they end up going bad (such a waste of money). This recipe not only solves that problem, but also tastes a hundred times better than anything I can get in a store near where I live.
This is definitely my go to recipe from now on. I think there are going to be a lot less sandwiches eaten in my house and a lot more wraps!
Brittany Rumohr says
I rarely leave comments after trying recipes but after trying these last night I had to come back and THANK YOU for the recipe! I've made a few other recipes over the last couple years and although they tasted good....they never rolled out thin enough and I had never found a recipe that the tortilla would actually stay soft and pliable to fold and roll for things like burritos or enchiladas....until I tried this one! The texture of this dough is perfect for rolling out thin and I couldn't believe how soft they stayed! they were a hit with the whole family and I think I can officially say that thanks to this recipe I shall NEVER go back to buying tortilla's again. 🙂 I also just made what my family would eat last night and the rest of the dough I left in the pressed ball shape, dabbed each side in flour and stacked them in a container in my fridge to take out, rolled out and cook as needed. It just got even easier to make them fresh for each meal. Love it!
Chris Scheuer says
Thanks for taking the time to write Brittany. I love that you've had such success with them!
Dougal Tolan says
Big thumbs up,short, simple, easy, does what it says on the tin.
Thank you Chris
L. Flores says
Thank you for the recipe. After trying it out, I immediately pinned it. I live in a border town where fresh made tortillas are available on nearly every corner. The problem I have with them is that most authentic Mexican Tortillas are made either with Crisco or with lard (Manteca). The blocks of lard sold at the store also have hydrogenated oils (just like Crisc0) as well as some awful preservatives to keep the lard from spoiling. To avoid these ingredients, I pretty much stick to corn tortillas for tacos and such. There are certain meals though where a flour tortilla is superior so I occasionally make my own. I've had difficulty with recipes (like others have stated) that come out too crispy and hard. These stay soft, just as you stated (as long as the recipe/cooking times are followed). It was so much easier too which helps to solve my dilemma of avoiding flour tortillas.
I did notice that just a few people felt these did not taste good and were more like "white people" tortillas. I understand where they are coming from if they are used to eating tortillas with lard. I have a couple of suggestions for someone looking for that type of texture and flavor without the awful ingredients. Firstly, palm oil is a great substitute for Crisco or lard (it's sometimes labeled as "Organic Shortening"). Increase the amount of oil in the recipe for an oilier tortilla rather than a bread-like tortilla (the difference is just a matter of preference and what you have been used to). Lastly, for flavor, substitute 1/2 cup the water with beef broth. It gives them that meaty beef fat flavor without adding beef fat or lard.
Overall, it's a great recipe. For those that don't agree, I suggest using this recipe as your base, and adjusting it to your liking. It's hard to find any other recipes that are this easy and stay soft. They can even be cooked a second time just before eating them to brown them further for those that like them like that.
Chris Scheuer says
Hi, thanks for all of this great insight, I love hearing from people like you!
lola says
hi I just finished experimenting this recipe!!very soft and yeah,one tbsp salt really makes it flavorful!!only one concern,since i do not have any proper container,can i simply cover em with paper towel and cover it with a plate on top of it,as its only 11.40pm here and i wish to have em for next morning's brekkie.are the tortillas going to spoil due to steam from the plate i used?sorry my english is bad
Pierre says
Just made these today. They turned out very good. This is a simple and delicious recipe.
Charl C says
I made these today! So delicious <33 I love how it's simple n easy to make! And all the ingredients were in the cupboard. Thank you for this lovely recipe.
Mike says
When these came off the pan, I was like... OH dear God, they are waaay too crispy and useless. Then I did the microwave-thing, and they transformed into the most wonderful, soft, delicious tortilla wraps I've ever tasted. Thank you!!
Brucie Homington says
These look absolutely delightful!! Tortillas are probably one of my most favorite Japanese foods, can't wait to try. xD
Angela says
Chris,
These sound like a something I'll try! I have a Type 1 diabetic in my house; can you give me an idea of the carb count on these?
Chris Scheuer says
I don't know the carb count but I've had other readers write and say that they've used whole wheat flour with success.
Nico says
WOW. they are easy to make and super yummy. I had tried to make tortillas a couple years ago but the dough was tough and hard to roll out. These are a dream. Super thanks.
nevertellthis says
Here's a secret you may not know, flour tortillas make WONDERFUL DUMPLINGS for Chicken and Dumplings. The finished tortilla is cut into strips and dropped into broth, follow your recipe, only use Tortillas cut in strips for your dumplings. No gooey, sticky, chunky dumplings here. YUM !
Chris Scheuer says
How cool, I love this idea!
Gail Villalobos says
Hi Chris! I would just like to ask about to keep them in the fridge? Should they be uncooked or cooked. Thanks! This is my first time to have made them and I am thrilled. I had been craving for tacos and this recipe just made my day. Thank you so much for sharing! Also every ingredients are very much available here in the Philippines. Thanks again. 🙂
Chris Scheuer says
Hi Gail, I've kept them in the fridge after I've cooked them and then just warmed them up a bit before serving.
L says
OMG thank you for posting this. I ran out of tortillas and wanted to make shrimp tacos. Couldn't be easier and so much better than store bought.
Chris Scheuer says
Yeah!!!
Jennifer says
Just have to say these are SO GOOD!!! I made a batch for myself and then another for my mom. We both love them. Thanks for sharing your recipe!
Beatriz says
Exquisite!!....I've suffered a lot with other tortilla recipes. They all get stiff and crackly!
This one is perfect!!
Delicious!
Thank you for dividing it with us.
I'm eating them here in São
Paulo, Brazil.
Ashley says
Well, all I have to say is wow, I am a professional chef and never in all my years have I come across such a delicious flavoured tortilla. It is so pliable and has that amazing taste of well it tastes almost like a naan bread.i take my hat off to you ( English chap here 🙂 ) you have impressed so much they are beautiful
Keep cooking, best wishes, Ash.
dan says
IM SORRY THIS RECIPE IS BAD NO FLAVOR HARD AS A ROCK CHEWY DONT WASTE YOUR TIME PLEASE
Chris Scheuer says
Hi Dan, I'm so sorry you had such a difficult experience with these. Sometimes recipes just don't turn out as well for some reason or another. If you read the other comments, you seem to be in the minority however. I've even had some from Mexico write and say how much they enjoyed the tortillas and never had much luck making their own until now. Again, sorry you wasted your time and ingredients, that always is frustrating to me.Oh, and thanks for such a kind comment.
Wendy says
Hard as a rock chewy????
In all my years teaching I would have to have a quick vocab lesson here.
W-
Kas says
Hey there! Sorry to bother you, but would these be okay if i didn't put baking powder in them? And would they keep if frozen after cooking? Thanks in advance
Chris Scheuer says
Hi Kas, I haven't tried them without the baking powder but I think they'd be fine after freezing. I might separate them with parchment paper or wax paper so they wouldn't stick together.
Lucy says
Amazing and easy,I've tried tortillas once or twice and the result was catastrophic(but I remember the recipe was different so maybe it wasn't my fault:D). Today I decided to give the homemade tortillas one more chance and I made it!:D I used 50/50 all purpose and whole wheat flour, thank you for the recipe, it makes my day better :]
Chris Scheuer says
YEAHHHH!! 🙂
clea says
I have made these twice now and they really are the best ever! Thank you so much. I can not believe how easy they are and how perfect they turn out. I used a food processor and they came together in a snap. Thanks again!
Chelsi says
Goodness gracious this recipe is beautiful!! Trying to save money by making my own things. Was a bit nervous for this one, but it was so easy! I mixed it by hand, the dough was practically perfect. Not dry or sticky and extremely stretchy. I didn't have a rolling pin so rolled a little with a round drinking glass then EASILY stretched the dough to the size I wanted with no problem! The smell of them are amazing!
shannon campos-hatfield says
I make tortillas, but they really never turned out great. i love that you said let them sit for 15 minutes, i think it made a world of difference. Thank you!!!!!!(is that enough exclamation marks...NO) !!!!!!!!!!!!!!!!!!!!!!! (seems about right...) thank you!
Chris Scheuer says
Thanks so much for taking the time to leave a comment!