Homemade Flour Tortillas Recipe
Warm, soft flour tortillas can change the whole meal, and the good news is they’re easy to make at home with simple pantry ingredients. This recipe gives you tender, flexible tortillas with light layers and just the right chew. You control the fat, the salt, and the freshness, which means better flavor and better texture every time. Whether you’re making wraps, tacos, or breakfast burritos, these homemade flour tortillas cook fast and stay soft for hours.
Ingredients List
For 10 medium tortillas:
- 2 cups all-purpose flour (about 250 g)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil or melted butter
- ¾ cup warm water (about 180 ml)
Optional:
- Extra flour for dusting
Step-by-Step Instructions
- Mix dry ingredients.
In a large bowl, whisk together flour, salt, and baking powder. This spreads the leavening evenly and keeps the tortillas soft. - Add fat.
Pour in the oil or melted butter. Rub it into the flour using your fingers until the mixture looks slightly crumbly. - Add warm water slowly.
Pour in warm water a little at a time while mixing with a spoon or your hand. Stop once a soft dough forms. It should feel smooth, not sticky. - Knead briefly.
Turn the dough onto a clean surface and knead for about 2 minutes until smooth and elastic. This helps the tortillas roll without tearing. - Rest the dough.
Cover the dough with a clean towel and let it rest for 20 to 30 minutes. Resting relaxes the gluten and makes rolling easier. - Divide and shape.
Cut the dough into 10 equal pieces. Roll each piece into a smooth ball. Keep them covered while working. - Roll out tortillas.
Lightly flour the surface. Roll each ball into a thin circle, about 7 inches wide. Turn the dough as you roll for even thickness. - Heat the pan.
Place a dry skillet or flat pan over medium-high heat. Let it get hot before cooking. - Cook tortillas.
Place one tortilla in the hot pan. Cook for 30–40 seconds until bubbles form and light brown spots appear. Flip and cook another 20–30 seconds. - Keep warm.
Stack cooked tortillas in a clean towel or covered container to keep them soft while cooking the rest.
How to Serve
Homemade flour tortillas work with almost any filling. Use them for soft tacos, chicken wraps, veggie rolls, or breakfast burritos with eggs and cheese. They’re also great for quesadillas because they crisp on the outside while staying tender inside. For simple snacks, spread butter or a light garlic spread, warm briefly, and slice into wedges. Fresh tortillas hold sauces well without breaking, making them ideal for saucy fillings.
Storage Instructions
Let tortillas cool fully before storing. Place them in an airtight container or zip bag. They stay fresh at room temperature for up to one day. For longer storage, refrigerate for up to 5 days. To freeze, stack tortillas with parchment between them, seal in a freezer bag, and freeze for up to 2 months. Reheat in a dry pan or microwave with a damp towel to restore softness.
Helpful Tips
Warm water helps the dough hydrate faster and keeps tortillas tender. If the dough feels tight while rolling, let it rest for another 10 minutes. Do not add too much flour while rolling, or the tortillas may turn dry. A very hot pan cooks the tortilla quickly, creating soft layers and light bubbles. If tortillas become stiff, cover them with a towel right after cooking to trap steam and keep them flexible.
Variations
For richer flavor, replace oil with melted butter or shortening. For whole-wheat tortillas, replace half the flour with whole-wheat flour and add 1–2 tablespoons more water. For dairy-free tortillas, use vegetable oil instead of butter. For flavored tortillas, mix in garlic powder, onion powder, or finely chopped herbs into the dry ingredients before adding liquid.
Nutrition Facts (Per 1 Tortilla, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Values may vary based on fat type and tortilla size.
FAQs
Why are my tortillas tough?
Tough tortillas usually come from over-kneading or too much flour during rolling. Keep kneading short and light, and use only a little flour on the surface.
Can I make the dough ahead of time?
Yes. The dough can rest in the refrigerator for up to 24 hours. Bring it to room temperature before rolling for best results.
Why do bubbles form while cooking?
Bubbles mean steam is forming inside the dough, which creates soft layers. This is a good sign and helps keep tortillas tender.
Can I use milk instead of water?
Yes, milk adds slight richness and softer texture. Use the same amount as water.
How thin should I roll them?
Roll until you can almost see through the dough, but without tearing. Thin tortillas cook better and stay more flexible.
Conclusion
Once you try homemade flour tortillas, it’s hard to go back to store-bought. They’re soft, fresh, and made with ingredients you already have in your kitchen. With just a little practice, you’ll get perfect results every time. Give this recipe a try, use it with your favorite fillings, and enjoy the comfort of warm tortillas made right at home.
