Making homemade flour tortillas from scratch is a game-changing kitchen skill. With just a handful of pantry staples and minimal equipment, you can create soft, chewy, and flavorful tortillas that easily outshine anything found on store shelves. Whether you’re crafting tacos, burritos, wraps, or quesadillas, these tortillas are the perfect base.
Unlike store-bought versions, homemade tortillas are free from preservatives and unnecessary additives. They stay flexible, warm beautifully, and have a subtle chew that makes every bite more satisfying. This recipe is incredibly simple, beginner-friendly, and easily customizable for different sizes and flavors.
Why You’ll Love These Homemade Flour Tortillas
- Made with only 6 basic ingredients
- No yeast or complicated steps
- Soft, flexible, and flavorful
- Ready in under two hours
- Freezer-friendly for meal prep
- Ideal for tacos, wraps, burritos, and more
If you’ve never made tortillas from scratch before, this is a great place to start. The process is forgiving, the results are consistent, and the flavor difference is significant. Once you try these, you’ll never want to go back to store-bought again.
Preparation Phase & Tools You’ll Need
Before diving into the recipe, setting up your kitchen workspace will make the process smoother. Clear some counter space, gather your ingredients, and prep your tools.
Essential Tools and Equipment
- Mixing bowl or stand mixer with dough hook
- Rolling pin or flat surface item for rolling
- Cast iron skillet or heavy-bottomed pan
- Kitchen scale (optional but helpful)
- Plastic wrap or clean towel for resting dough
- Airtight container or resealable bag for storage
Importance of Each Tool
- A stand mixer simplifies kneading but is optional. Hand kneading works well, especially for small batches.
- A rolling pin ensures even tortilla thickness, which helps with consistent cooking.
- A cast iron skillet holds heat evenly, producing those signature brown spots.
- Resting the dough is crucial. It allows gluten to relax, making the dough easier to roll and yielding a more tender tortilla.
Preparation Tips
- Use warm water, not hot or cold. This activates gluten without killing leavening agents.
- Let the dough rest fully. Skipping this step can make tortillas tough.
- Don’t over-flour your work surface. Too much flour will dry out the dough.
- Cook tortillas on a dry skillet—no oil or butter is necessary.
- Cover cooked tortillas to let them steam and stay soft.
Ingredients
Here’s everything you need to make 10 medium-sized flour tortillas.
- 2 cups (283g) unbleached all-purpose flour (scooped and leveled)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup warm water
Step-by-Step Instructions
1. Mix the Dry Ingredients
In the bowl of a stand mixer or large mixing bowl, whisk together flour, baking powder, and salt.
2. Add the Wet Ingredients
Pour in the vegetable oil and warm water. Stir until a shaggy dough begins to form.
3. Knead the Dough
Use the dough hook on medium speed for 2 minutes, or knead by hand for about 5 minutes. The dough should feel soft and smooth.
- If the dough is too sticky, add 1 tablespoon of flour at a time.
- If too dry, add 1–2 tablespoons of water gradually.
4. Rest the Dough
Place the dough in a lightly oiled bowl. Cover tightly with plastic wrap or a damp towel. Let it rest at room temperature for 1 hour.
5. Divide and Shape
Cut the dough into 10 equal pieces. Roll each piece into a ball. Cover and let rest for another 10 minutes.
6. Preheat the Skillet
Heat a dry cast iron skillet over medium-high heat for several minutes until hot.
7. Roll the Tortillas
On a lightly floured surface, roll one dough ball into a 6-inch round. Flip and rotate as you roll to keep the shape even. Keep unused dough balls covered.
8. Cook the Tortillas
Place a rolled tortilla on the hot skillet. Cook for 20–30 seconds until bubbles form and golden spots appear. Flip and cook the other side for about 15 seconds.
- Don’t overcook or they’ll dry out.
- If they brown too quickly, reduce the heat to medium.
9. Steam and Store
Transfer each cooked tortilla to a container lined with a paper towel. Cover to let them steam and stay soft. Stack as you go.
Serving Suggestions and Pairings for Homemade Flour Tortillas
Homemade flour tortillas are one of the most versatile staples in any kitchen. Their soft, pliable texture and warm, slightly nutty flavor make them an ideal foundation for a wide range of meals. Once your tortillas are cooked and resting, the next step is deciding how to serve them.
How to Serve Homemade Flour Tortillas
There are countless ways to use fresh flour tortillas. Whether you’re planning a casual lunch or a full dinner spread, these ideas will showcase the flexibility of your tortillas.
- Tacos: Warm tortillas wrapped around seasoned beef, grilled chicken, or sautéed vegetables. Add salsa, cheese, and a squeeze of lime.
- Burritos: Use larger tortillas to wrap beans, rice, meat, cheese, and vegetables into a hearty meal.
- Quesadillas: Fold a tortilla in half around cheese and fillings, then toast until golden brown and crispy.
- Wraps and Sandwiches: Fill tortillas with deli meats, hummus, or grilled vegetables for a quick lunch.
- Breakfast Burritos: Fill with scrambled eggs, cheese, and breakfast sausage or sautéed peppers.
- Chips or Strips: Cut tortillas into wedges or strips, bake or fry, and serve with dips.
- Flatbread Base: Use tortillas as a crust for quick flatbread pizzas or layered appetizers.
- Tortilla Soup Garnish: Slice and fry for a crunchy topping on Mexican soups.
Common Mistakes to Avoid When Making Flour Tortillas
Even though the recipe is straightforward, a few common missteps can affect the texture or taste. Here’s how to troubleshoot and get the best results every time.
1. Skipping the Dough Rest
Resting the dough allows gluten to relax, making the dough easier to roll and less likely to shrink back. Skipping this step often results in tough, rubbery tortillas.
2. Overcooking
If you leave the tortilla on the skillet too long, it will become dry and brittle. Stick to the suggested 20–30 seconds per side, depending on your skillet and heat.
3. Not Rolling Thin Enough
Too-thick tortillas will remain doughy in the center. Aim for about ⅛-inch thickness and a uniform round shape.
4. Skillet Temperature Too Low or Too High
Too low, and the tortillas won’t develop those golden spots. Too high, and they’ll burn before cooking through. Medium-high heat usually works best.
5. Over-Flouring During Rolling
While flouring the rolling surface prevents sticking, too much will dry out your tortillas. Light dusting is enough.
6. Not Covering Cooked Tortillas
If you don’t steam them immediately, tortillas will lose their softness. Stack them in a covered container or wrap in a clean towel right after cooking.
Perfect Pairings: 8 Side Dishes to Serve with Homemade Flour Tortillas
Your homemade flour tortillas deserve great accompaniments. These classic and flavorful side dishes are ideal for rounding out any tortilla-based meal.
1. Refried Beans
Creamy, savory, and seasoned with garlic and spices. Spread inside tortillas or serve on the side. They complement both vegetarian and meat-based fillings.
2. Guacamole
The richness of avocado with lime, salt, and cilantro adds a fresh contrast to warm, soft tortillas. Use as a spread, dip, or topping.
3. Pico de Gallo
This fresh salsa of tomatoes, onion, cilantro, and lime brightens any taco or wrap. Its acidity balances the richness of fillings.
4. Mexican Rice
Fluffy rice simmered in tomato sauce, onion, and garlic. It adds warmth and heartiness to any tortilla-based dish.
5. Grilled Vegetables
Charred bell peppers, onions, zucchini, and mushrooms bring smoky depth and texture, especially when folded into quesadillas or wraps.
6. Elote (Mexican Street Corn)
Corn on the cob smothered in mayonnaise, lime, cotija cheese, and chili powder. A bold, flavorful side dish with a bit of spice.
7. Spicy Cabbage Slaw
Crisp cabbage tossed in a light vinegar dressing with jalapeños. It adds crunch and heat to tacos or burritos.
8. Black Bean Salad
Protein-packed and vibrant with bell peppers, corn, and cilantro. Serve cold for contrast against warm tortillas.
Storage Tips for Homemade Tortillas
Freshly made tortillas are best enjoyed warm, but they store well for later use. Follow these steps to maintain their softness and flavor.
Short-Term Storage
- Let tortillas cool completely before storing.
- Stack and wrap them in foil or place them in an airtight container lined with a paper towel.
- Keep at room temperature for up to 3 days.
Refrigeration
- Store in an airtight bag or container.
- Refrigerated tortillas last up to 7 days, but may dry slightly.
- Reheat to restore softness.
Freezing
- Freeze cooled tortillas between sheets of parchment paper to prevent sticking.
- Store in a zip-top freezer bag for up to 3 months.
- Thaw in the fridge overnight or on the counter for a few hours.
Reheating Instructions
Reheating tortillas properly helps restore their original softness. Avoid overheating, which can dry them out.
Skillet Reheating
- Heat a dry skillet over medium heat.
- Warm each tortilla for 15–20 seconds per side.
- Wrap in a clean towel to trap steam and keep them soft.
Microwave Method
- Wrap tortillas in a damp paper towel.
- Microwave for 10–15 seconds.
- Use immediately or keep covered to prevent drying.
Oven Method
- Preheat oven to 300°F (150°C).
- Wrap tortillas in foil and warm for 10–15 minutes.
- Keep wrapped until ready to serve.
Pro Tips and Recipe Variations
Homemade flour tortillas are incredibly adaptable. Here are a few ways to customize them for different dietary needs or flavor profiles.
Whole Wheat Tortillas
- Replace up to 50% of the flour with whole wheat flour.
- You may need to add extra water for a softer dough.
Flavored Tortillas
- Add finely chopped herbs like cilantro, rosemary, or basil to the dough.
- Mix in garlic powder or cumin for extra depth.
Vegan Option
- The base recipe is already vegan.
- For added richness, swap vegetable oil for olive oil or avocado oil.
Lard or Butter Substitution
- Traditional tortillas use lard for flavor.
- Replace vegetable oil with melted butter or lard in equal amounts for a richer taste.
Frequently Asked Questions
Can I make tortilla dough ahead of time?
Yes. Store the dough in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.
Why are my tortillas hard or dry?
Overcooking or insufficient steaming after cooking can make them tough. Cook just until brown spots appear, then stack and cover them immediately.
What flour works best?
Use unbleached all-purpose flour for the best texture. Bleached flour can make tortillas too soft or rubbery.
Do I need a tortilla press?
No. A rolling pin works perfectly. A tortilla press is useful but not essential, especially for flour-based doughs.
Can I double or halve the recipe?
Absolutely. The dough scales well. Adjust ingredient amounts proportionally and knead as usual.
How do I roll out evenly shaped tortillas?
Let dough rest adequately. This prevents it from shrinking. Roll from the center outward, rotating frequently for a round shape.
Can I cook them in a nonstick skillet?
Yes. While cast iron gives better browning, a nonstick skillet also works if preheated properly.
How do I prevent tortillas from sticking to the pan?
Ensure the skillet is dry and hot. Avoid adding oil during cooking.
Conclusion
Making homemade flour tortillas is simpler than it seems and incredibly rewarding. With a few ingredients and basic tools, you can create fresh, soft tortillas that elevate any meal. They freeze and reheat well, making them ideal for meal prep or spontaneous taco nights.
Whether you are filling them with grilled vegetables, meat, beans, or cheese, these tortillas are a versatile foundation for countless dishes. Once you try them fresh off the skillet, store-bought will never be the same.
Homemade Flour Tortillas
Ingredients
- 2 cups 283g unbleached all-purpose flour (scooped and leveled)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup warm water
Instructions
Mix Dry Ingredients:
- In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
Add Wet Ingredients:
- Add the vegetable oil and warm water to the flour mixture. Stir until a shaggy dough forms.
Knead the Dough:
- Using the dough hook attachment, knead on medium speed for about 2 minutes (or knead by hand for 5 minutes) until the dough is soft and supple.
- If dough is too sticky, add 1 tablespoon of flour at a time.
- If too dry, add 1–2 tablespoons of water.
Rest the Dough:
- Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp cloth, and let rest at room temperature for 1 hour.
Divide and Shape:
- Divide the dough into 10 equal pieces (fewer if making larger tortillas). Roll each piece into a ball and place on a greased plate. Cover and let rest for 10 minutes.
Preheat Skillet:
- Heat a dry cast iron skillet over medium-high heat.
Roll the Tortillas:
- On a lightly floured surface, roll one dough ball at a time into a 6-inch round, turning and flipping as needed to prevent sticking. Keep unused dough balls covered while working.
Cook the Tortillas:
- Place the rolled tortilla in the hot skillet. Cook for 20–30 seconds, until bubbles form and golden brown spots appear underneath. Flip and cook the other side for about 15 seconds.
- Don’t overcook or they’ll dry out.
Steam and Store:
- Transfer cooked tortillas to an airtight container or resealable bag lined with a paper towel. Cover or seal to let them steam and stay soft while you cook the rest.
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