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Make your Own Flour Tortillas

Who knew making homemade flour tortillas could be so easy? Just 5 simple ingredients and you have tender, delicious flour tortillas!

Close up of flour tortillas

While I’ve come to understand the magic of a good corn tortillas over the years, there’s nothing quite like a warm, tender flour tortilla.

And as is the case with most of the baked goods we’ve made around here (naan, cinnamon rolls, pizza dough), these homemade flour tortillas are really easy. Which doesn’t make the deeply fulfilling sense of accomplishment feel any less. Let’s do this!

Flour tortillas on a blue background

Here’s what you’ll neeed

Making homemade tortillas involves just a handful of ingredients that you probably already have in your pantry!

  • Flour: All-purpose flour is great for tortillas. You can also use half bread flour and half all-purpose flour for more elastic and airy tortillas.
  • Baking Powder: This is our leavening agent (meaning no waiting around for the yeast to rise). Baking powder gives tortillas that slightly puffy, pillowy texture.
  • Salt: Salt is vital for improving the texture and flavor of these tortillas.
  • Butter: To keep this recipe vegetarian, these tortillas are made without lard and use butter instead! Be sure it’s room temperature before starting.
  • Warm Water: Warm to the touch water brings the dough together!
Close up of flour tortillas

How to make homemade flour tortillas

Step 1: Stir
In a large bowl, stir together the flour, baking powder, and salt. Mix in the butter until it reaches a crumbly cornmeal consistency.

Butter mixed into flour for tortillas on a blue background

Add warm water and continue stirring until dough forms a loose ball.

Mixed dough in a bowl on a blue background

Step 2: Knead
Transfer the dough to a floured surface and knead for 2 to 3 minutes by hand (about 50 times). It should hold together in a ball, being fairly smooth and not too sticky.

Although a stand mixer isn’t necessary here, you can use one if you’d like. Just 1 to 2 minutes of kneading with the bread hook attachment!

Kneaded ball of dough on a blue background

Step 3: Rest
It’s tired now, so place it in a greased bowl, cover with plastic wrap, and let it rest for 15 minutes. This gives the flour time to absorb the moisture, making the tortillas softer.

Step 4: Roll
Divide the dough into 16 parts, rolling each into a ball. This makes 6-inch tortillas; for larger tortillas divide into 10 or 12 pieces.

Cutting dough into pieces on a blue background

Cover the dough balls with plastic wrap or a clean towel, and let rest for another 15 minutes.

Dough balls for making tortillas on a blue background

Step 5: Cook
Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll each dough ball out to 6 inches then transfer to the pan. Keep the unrolled dough balls under the plastic or towel until you’re ready to roll.

Rolling out tortillas on a blue background

To cook flour tortillas, simply lay one in the hot pan and let cook until bubbles form and the bottom is golden. Flip and cook the other side, until it’s also golden. Don’t hesitate to adjust the heat as needed to prevent them form burning.

Cooking a flour tortilla in a cast iron skillet

Store cooked tortillas stacked and wrapped in a dishtowel to keep them warm and pliable. Serve warm, filled with your favorite taco fillings!

Close up of flour tortillas

Tortilla filling ideas

Obviously the fillings should be just as awesome as the tortillas themselves! Here are a few of our favorites.

Close up of flour tortillas

Flour Tortillas

Who knew making homemade flour tortillas could be so easy? Just 5 simple ingredients and you have tender, delicious flour tortillas!
Print Pin Rate
Course: Baked Goods, Sandwiches and Wraps
Cuisine: Mexican
Keyword: flour tortillas, homemade tortillas, how to make tortillas
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Cinco de Mayo
Time: 60 minutes or more
Prep: 1 hr
Cook: 15 mins
Total: 1 hr 15 mins
Servings: 16 tortillas
Calories: 123kcal
Author: Sarah Bond
4.5 from 2 votes

INGREDIENTS

  • 2 ½ cup all-purpose flour 300 g
  • 2 ½ tsp baking powder 12 g
  • 1 tsp salt 5 g
  • ½ cup unsalted butter room temperature, can sub vegetable shortening, 115 g
  • 1 cup warm water 236 mL

INSTRUCTIONS

  • Stir: In a large bowl, stir together the flour, baking powder, and salt. Mix in the butter until it reaches a crumbly cornmeal consistency. Add warm water and continue stirring until dough forms a loose ball.
  • Knead: Transfer to a floured surface and knead for 2 to 3 minutes by hand (about 50 times). It should hold together in a fairly smooth ball.
  • Rest: Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rest for 15 minutes.
  • Dough Balls: Divide the dough into 16 parts, rolling each into a ball. (This makes 6-inch tortillas; for larger tortillas divide into 10 or 12 pieces.) Cover the dough balls with plastic wrap or a clean towel, and let rest for another 15 minutes.
  • Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll each dough ball out to 6 inches then transfer to the pan. Keep the unrolled dough balls under the plastic or towel until you’re ready to roll.
    Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.

NOTES

  • Store in an airtight container in the refrigerator for 4 to 5 days.
  • To reheat, place in microwave and cover with a damp paper towel. Cook for 10 to 20 seconds. 
  • To use a stand mixer in step 2, knead with the bread hook attachment for 1 to 2 minutes instead of by hand.
  • Flavor your tortillas however you want with this Flavored Tortillas recipe!
  • Tortillas gone stale? Cut them into triangles, drizzle with olive oil, and broil in the oven for a few minutes until toasted, watching closely to prevent burning. Boom, tortilla chips!

NUTRITION

Serving: 1tortillas | Calories: 123kcal | Carbohydrates: 15.3g | Protein: 2.1g | Fat: 5.9g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 189mg | Potassium: 101mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 39mg | Iron: 1mg
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Flour Tortillas
A photo from when I originally published these flour tortillas!

Hi, I’m Sarah!

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  1. judy or better known as Grannie says:

    I love your terminology. It gave me a smile and how fun you must be in the kitchen. It’s super to see a young person enjoy cooking and doing things. I’m 73 and now trying a new recipe. Thank you a bunch. God bless.

    1. Sarah says:

      Aw, so happy you found the post and are trying something new, Judy! Hope you have as much fun making these as I did 😀

  2. Sherry says:

    Hello! Many recipes don’t include the baking powder for tortilla. I skip it and found it hard to chew starting from the forth bite onwards. If I just got baking soda at home. Do the baking soda/baking powder and yeast interchangeable? Baking powder and soda also need an hour for them to develop if I want a quick meal in the morning?

    1. Sarah says:

      Baking soda, baking powder, and yeast are all quite different so you probably can’t use them interchangeably. With that said, these tortillas can be stored for a while (or even frozen), so maybe make them the night before then warm them up in the morning for a quick breakfast! 😀

  3. Carol says:

    Do you think a 1 for 1 gluten free flour would work?

    1. Sarah says:

      Hmm I’m really not sure, sorry Carol! You might try using a tested GF recipe like this. I’m just not sure how this recipe would do without the gluten!

  4. Thomas T says:

    I made these with butter instead of shortening. They were very good but a bit more like Naan than a regular store bought flour tortilla.4 stars

    1. Sarah says:

      Glad you liked them, Thomas! Thanks for letting us know how it went! 😀

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