Easy Homemade Flour Tortillas You’ll Make Again and Again

Once you try these homemade flour tortillas, you’ll never go back to store-bought! They’re soft, pliable, and just the right amount of chewy perfect for dipping, wrapping, or stuffing. I love making a big batch with the family and watching them puff up in the skillet. They’re ready in under an hour and use pantry staples you probably already have.

Why You’ll Love These Tortillas

These tortillas are incredibly versatile and easy to make, even for beginners. No special equipment or hard-to-find ingredients just soft, delicious results every time. They’re perfect for tacos, quesadillas, and of course, queso dip!

Simple Ingredients

Pantry staples make these tortillas a breeze:

• All-Purpose Flour: The base for soft yet sturdy tortillas.
• Baking Powder: Helps create that light puff when cooking.
• Salt: Enhances the overall flavor.
• Neutral Oil: Makes the dough supple and easy to roll.
• Warm Water: Brings the dough together smoothly.

Tortilla Size Options

This recipe makes 12 medium tortillas (about taco size). For burritos, divide the dough into 8 portions. For smaller snack-sized rounds, divide into 16.

Servings, Prep, and Cook Time

• Servings: 12 tortillas
• Prep Time: 15 minutes
• Rest Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes

What is Needed

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3 cup neutral oil (vegetable or avocado)
• 1 cup warm water

Instructions

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Stir in the oil and warm water until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 3–5 minutes until smooth.
4. Cover and let rest for 20 minutes.
5. Divide into 12 equal pieces and roll into balls.
6. Roll each ball into a thin circle.
7. Heat a dry skillet over medium-high. Cook each tortilla 30–45 seconds per side until bubbles form and golden spots appear.

Troubleshooting Tip

If the tortillas are stiff, the dough may need more rest or you’ve cooked them too long. If they don’t puff, try increasing the heat slightly or check that the dough is thin enough.

Top Tips

• Rolling: roll each tortilla to about 6–7 inches in diameter and roughly 1/8-inch thick. Too thick and they’ll stay doughy, too thin and they may tear.
• Don’t skip the rest time it makes rolling easier.
• Cook on high enough heat so bubbles form quickly.
• As you cook the tortillas, place them in a tortilla warmer or wrap them in a clean kitchen towel inside a covered dish to keep them soft and warm until serving.
• Store rolled-out dough under a towel to prevent drying.

Recipe Variations

• Swap oil for melted butter or lard for a richer taste.
• Use whole wheat flour for a nuttier, more wholesome flavor.

Recommended Equipment

• Mixing bowl
• Measuring cups and spoons
• Rolling pin
• Cast iron skillet or griddle
• Clean kitchen towel

Make Ahead Tips

You can make the dough ahead of time and refrigerate it (covered) for up to 24 hours. Let it come to room temperature before rolling out.

How to Store and Reheat

Store cooled tortillas in an airtight container or zip-top bag for up to 3 days. Freezing tips let cooked tortillas cool completely, then stack with parchment between each one and place in a freezer bag. Freeze for up to 2 months. Reheat in a skillet or microwave. Reheat in a dry skillet for 15–20 seconds on each side.

What To Serve With This Recipe

Serve with queso dip, tacos, burritos, enchiladas, or simply slathered with butter as a snack.

What You Need to Know About This Recipe

Flour tortillas are a staple in many cuisines, especially in Mexican and Tex-Mex cooking. Making them at home takes just a few ingredients and brings a fresh, flavorful touch to any meal. Once you make them from scratch, it’s hard to go back!

One-Pot Cooking Rocks!