I grew up thinking tortillas only came from a package — neat stacks wrapped in plastic, always the same.
But the first time I made them from scratch, everything changed. The flavor, the texture, even the feel of rolling the dough — it was all so much better than I imagined.
Why You’ll Love This Recipe
Once you try making tortillas at home, it’s hard to go back to store-bought. These are soft, pliable, and taste fresh in a way nothing from a package ever does.
They’re also incredibly easy to make — just flour, water, fat, and salt. You don’t need a mixer or fancy tools, just your hands and a rolling pin.
What I love most is how forgiving the dough is. Even if your first few tortillas aren’t perfectly round, they’ll still taste incredible. By the time you’ve rolled your third or fourth, you’ll have the hang of it.
Ingredients (Makes 10–12 tortillas)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water (plus a little more if needed)
- 3 tablespoons vegetable oil, melted butter, or lard
Optional: a pinch of baking powder for extra softness
Mix the Dry Ingredients
In a large bowl, combine the flour, salt, and baking powder (if using). Stir with a fork or whisk until everything’s evenly mixed.
The baking powder is optional, but it gives a little extra puff and softness — especially nice if you like thicker, chewier tortillas.
Add the Fat and Water
Drizzle the oil (or melted butter/lard) into the flour and rub it in with your fingers until it looks crumbly — almost like damp sand. This step gives the tortillas their signature tenderness.
Next, pour in the warm water slowly, stirring as you go. Once the dough starts to come together, use your hands to knead it in the bowl until it forms a soft, smooth ball.
If the dough feels dry, add another tablespoon of water. If it’s sticky, sprinkle in a little more flour.
You’re aiming for a dough that’s soft but not sticky — smooth enough to handle easily.
Knead and Rest
Turn the dough out onto a clean surface and knead it for about 3–4 minutes. It should become elastic and supple under your hands.
Shape it into a ball, cover it with a clean towel, and let it rest for about 20–30 minutes. This resting time relaxes the gluten, making it easier to roll out later.
I usually take this time to heat up the pan or prepare my fillings — the dough will be ready before you know it.
Divide and Roll
Once rested, divide the dough into 10–12 equal pieces (about the size of a golf ball). Roll each piece between your hands into a smooth ball, then flatten it slightly with your palm.
Dust your counter lightly with flour, and roll each piece into a thin circle — about 7–8 inches wide.
Don’t worry about perfect circles. Homemade tortillas have personality, and a few uneven edges just make them look more authentic.
Cook to Perfection
Heat a dry skillet or griddle over medium-high heat. Once hot, lay one tortilla in the pan.
Cook for 30–40 seconds, or until you see bubbles forming on the surface. Flip and cook the other side for another 30 seconds until light brown spots appear.
If the tortilla puffs up, smile — that’s a good sign. It means your dough has just the right balance of moisture and elasticity.
Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and soft. Repeat with the remaining dough balls.
Serve and Enjoy
Now comes the best part — serving them warm. These tortillas are perfect for tacos, burritos, fajitas, wraps, or even just spread with butter and a sprinkle of salt.
They stay soft for hours, and if you wrap them in a towel, they’ll stay pliable until you’re ready to eat.
Sometimes I make a double batch because they always disappear faster than expected.
Why I Love This Recipe
Every time I make these, I’m reminded how simple ingredients can create something so comforting. Flour, water, oil, salt — that’s all it takes.
I love the smell that fills the kitchen as they cook, the little puffs of steam when they hit the skillet, and that first bite when they’re still warm.
It’s one of those recipes that connects you to something older — the kind of food people have been making for generations. There’s something grounding about it.
Tips for Perfect Tortillas
- Warm water helps. It makes the dough easier to knead and keeps it soft.
- Rest the dough. Skipping this step makes the dough springy and harder to roll.
- Don’t overcook. Tortillas should have golden spots, not be crisp.
- Keep them covered. A towel traps steam and keeps them flexible.
- Use a cast-iron skillet if you can — it holds heat perfectly.
Storage and Reheating
Let the tortillas cool completely before storing. Stack them and wrap tightly in foil or an airtight container.
- Fridge: Keeps up to 4 days.
- Freezer: Up to 2 months (place parchment between each).
To reheat, warm them in a skillet for 10–15 seconds per side or microwave under a damp paper towel for 20 seconds.
They’ll soften right back up — just like freshly made.
Final Thoughts
Homemade flour tortillas aren’t just better — they’re a reminder that some of the best things in the kitchen are also the simplest.
Once you make these, you’ll realize how easy and rewarding it is to skip the store-bought kind. They’re soft, flavorful, and the perfect companion for nearly every meal.
Every time I make them, I can’t help but tear one straight from the pan, spread a little butter, and eat it right there. That’s the joy of cooking — simple, honest food made with your own hands.
Can I Use Whole Wheat Flour Instead?
Yes! You can swap up to half of the flour for whole wheat flour. The tortillas will have a slightly nuttier flavor and a firmer texture but will still stay soft and flexible.
Can I Make the Dough Ahead of Time?
Absolutely. Mix and knead the dough, then store it covered in the fridge for up to 24 hours. Let it come to room temperature for 20 minutes before rolling and cooking. The rest time actually improves the flavor and texture.
Recipe credits goes to mushroomsalus’s flour tortillas recipe.
