Homemade Flour Tortillas
Fresh Homemade Flour Tortillas are one of the easiest and most rewarding breads you can make from scratch. Soft, warm, and perfectly pliable, these tortillas are ideal for tacos, burritos, quesadillas, wraps, fajitas, and countless other meals. Once you’ve tasted a freshly made tortilla straight from the skillet, you’ll never want to go back to the packaged version.
Jump to RecipeMade with just a handful of pantry staples—flour, butter, baking powder, salt, and hot water—this simple recipe creates tender tortillas with beautiful golden spots and a delicious homemade flavor. They stay soft enough to fold without cracking and have the perfect chewy texture that complements everything from grilled chicken to roasted vegetables.
Whether you’re planning Taco Tuesday, meal prepping lunches, or simply want fresh homemade bread in under an hour, these flour tortillas are sure to become a kitchen staple.
Why You’ll Love This Recipe
- Soft and flexible every time.
- Only five simple ingredients.
- No yeast required.
- Perfect for tacos, burritos, wraps, and quesadillas.
- Quick and beginner-friendly.
- Freezer-friendly.
- Better than store-bought tortillas.
Ingredients
Homemade Flour Tortillas
- 4 cups all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1⅔ cups hot water
- ¼ cup unsalted butter, melted
How to Make Homemade Flour Tortillas
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Mix until everything is evenly combined.
Step 2: Make the Dough
Pour the hot water and melted butter into the flour mixture.
Using your hands or a sturdy spoon, mix until a rough dough begins to form.
Continue mixing until all of the flour is incorporated and a cohesive dough ball forms.
If the dough feels too sticky, add additional flour 1 tablespoon at a time until it becomes soft and manageable.
Step 3: Knead
Transfer the dough to a lightly floured work surface.
Knead for about 10 turns until the dough becomes smooth, soft, and elastic.
Avoid over-kneading.
Step 4: Divide the Dough
Cut the dough into 12 equal portions.
Roll each portion into a smooth ball.
Flatten each ball slightly into a hockey puck shape.
Lightly dust both sides with flour.
Cover the dough with a clean kitchen towel and let it rest for 20 to 30 minutes.
This resting time relaxes the gluten, making the tortillas easier to roll and softer after cooking.
Step 5: Heat the Pan
Place a large nonstick skillet or cast-iron pan over medium-high heat.
Allow the pan to become thoroughly hot before cooking the tortillas.
Do not grease the pan.
Step 6: Roll the Tortillas
Working with one piece of dough at a time, roll it into an 8-inch circle.
Keep the thickness as even as possible.
Leave the remaining dough covered while you work.
Step 7: Cook
Carefully place the rolled tortilla onto the hot skillet.
Cook for about 1 minute, or until bubbles begin forming and golden brown spots appear.
Flip the tortilla.
Cook for another 30 seconds to 1 minute, until the second side develops golden brown spots.
Avoid overcooking, as this can make the tortillas dry.
Step 8: Keep Warm
Transfer each cooked tortilla to a clean kitchen towel.
Wrap the tortillas as they cook to trap steam and keep them soft and flexible.
Continue rolling and cooking the remaining dough.
Serve warm.
Tips for the Best Flour Tortillas
Use hot water to create a softer dough.
Allow the dough to rest before rolling for easier shaping.
Cook on a fully heated skillet to create beautiful golden spots.
Avoid adding too much flour while rolling, as it can dry out the tortillas.
Stack cooked tortillas inside a towel to keep them warm and tender.
Roll the dough evenly for consistent cooking.
Delicious Variations
Whole Wheat Tortillas
Replace half of the all-purpose flour with whole wheat flour for extra fiber and a nutty flavor.
Garlic Herb Tortillas
Add garlic powder, dried parsley, and oregano to the dough.
Spinach Tortillas
Blend fresh spinach with the hot water for naturally green tortillas.
Jalapeño Tortillas
Mix finely minced jalapeños into the dough for a spicy twist.
Cheesy Tortillas
Sprinkle shredded cheese onto the tortilla while it’s cooking for extra flavor.
Cinnamon Sugar Tortillas
Brush warm tortillas with melted butter and sprinkle with cinnamon sugar for a sweet treat.
What to Serve with Homemade Flour Tortillas
These tortillas are perfect with:
- Chicken fajitas
- Beef tacos
- Carnitas
- Grilled steak
- Pulled pork
- Scrambled eggs
- Breakfast burritos
- Quesadillas
- Burrito bowls
- Black beans
- Guacamole
- Salsa
- Sour cream
- Grilled vegetables
They also make excellent wraps for sandwiches and lunch meal prep.
Storage Instructions
Allow the tortillas to cool completely before storing.
Place them in an airtight bag or container.
Store at room temperature for up to 2 days or refrigerate for up to 1 week.
Reheat briefly in a dry skillet, microwave, or wrapped in foil in a warm oven.
To freeze, stack the tortillas with parchment paper between each one and store them in a freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator or at room temperature before reheating.
Homemade Flour Tortillas
Ingredients
4 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoon baking powder
1 2/3 cups hot water
1/4 cup unsalted butter, melted
Directions
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the water and butter and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed.
- Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
- Divided the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
- Heat a large nonstick sauté pan over medium-high heat.
- Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.
Frequently Asked Questions
Why are my tortillas tough?
Overcooking or using too much flour while rolling can make tortillas tough. Cook only until lightly browned and keep them wrapped in a towel after cooking.
Why should the dough rest?
Resting relaxes the gluten, making the dough easier to roll and producing softer tortillas.
Can I make these without butter?
Yes. You can substitute vegetable shortening, lard, or a neutral cooking oil, though each will slightly change the texture and flavor.
Why didn’t my tortillas puff?
A hot skillet and evenly rolled dough help create steam pockets that cause tortillas to puff. Even if they don’t puff fully, they’ll still taste delicious.
Can I make smaller tortillas?
Absolutely. Divide the dough into more portions for taco-sized tortillas or fewer portions for larger burrito wraps.
Can I use these for meal prep?
Yes. Homemade flour tortillas freeze exceptionally well and can be reheated in just a few seconds, making them ideal for meal prep.
Recipe Summary
Prep Time: 20 minutes
Rest Time: 20–30 minutes
Cook Time: 15–20 minutes
Total Time: Approximately 1 hour
Yield: 12 tortillas
These Homemade Flour Tortillas are soft, warm, and wonderfully flexible with a tender texture that’s perfect for tacos, burritos, wraps, quesadillas, and more. Made with only five simple ingredients, they’re easy enough for beginners and so flavorful that you’ll never want to buy packaged tortillas again.
