🌮 Homemade Flour Tortillas
Soft, warm, and wonderfully tender, these Homemade Flour Tortillas are easy to make with simple pantry staples. They’re perfect for tacos, burritos, quesadillas, wraps, breakfast tacos, or simply serving warm with butter.
⏱ Recipe Information
Prep Time: 20 minutes
Resting Time: 30 minutes
Cook Time: 15 minutes
Total Time: About 1 hour 5 minutes
Yield: 12–14 tortillas
Difficulty: Easy
🛒 Ingredients
- 4 cups (500 g) all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1⅔ cups (400 ml) hot water
- ¼ cup (60 g) unsalted butter, melted
Instructions
🥣 1. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and baking powder.
Make sure the baking powder and salt are evenly distributed throughout the flour.
🧈 2. Add the Melted Butter
Pour the melted butter into the flour mixture.
Using your fingertips, a fork, or a pastry cutter, work the butter into the flour until the mixture looks slightly crumbly and the flour is evenly coated.
💧 3. Add the Hot Water
Slowly pour in the hot water while mixing with a wooden spoon or spatula.
Once a shaggy dough forms, switch to your hands and gently bring everything together.
The water should be hot but comfortable enough to handle. If it’s freshly boiled, allow it to cool for a few minutes first.
✋ 4. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for approximately 3–5 minutes, until the dough becomes:
- Smooth
- Soft
- Elastic
- Slightly tacky but not sticky
If the dough feels very sticky, add flour 1 tablespoon at a time.
Avoid adding too much flour, as this can make the tortillas tough.
⏲️ 5. Rest the Dough
Shape the dough into a ball.
Place it back into the bowl and cover with a clean kitchen towel or plastic wrap.
Let it rest for 30 minutes.
Resting allows the gluten to relax, making the dough much easier to roll thinly.
🔪 6. Divide the Dough
Turn the dough onto your work surface.
Divide it into 12–14 equal pieces.
Roll each piece into a smooth ball.
Cover the dough balls while you work so they don’t dry out.
🫓 7. Roll the Tortillas
Lightly flour your work surface.
Take one dough ball and flatten it gently with your palm.
Using a rolling pin, roll from the center outward, rotating the dough frequently.
Continue until the tortilla is approximately 8–10 inches (20–25 cm) wide and very thin.
Try to keep the thickness even.
Don’t worry if the tortillas aren’t perfectly round—homemade tortillas are allowed to have character!
🔥 8. Heat the Pan
Place a large dry cast-iron skillet, griddle, or heavy-bottomed frying pan over medium-high heat.
Allow it to become thoroughly hot.
You don’t need to add oil.
🌮 9. Cook the Tortillas
Place one rolled tortilla into the hot skillet.
Cook for approximately 30–45 seconds, until bubbles begin forming across the surface.
Flip.
Cook the second side for another 20–40 seconds, until you see light golden-brown spots.
Flip once more for a few seconds if necessary.
Don’t overcook them. Too much time on the skillet will dry them out and make them less flexible.
🧺 10. Keep Them Soft
Immediately transfer each cooked tortilla to a clean kitchen towel.
Stack the tortillas and wrap them in the towel.
The trapped steam will keep them soft and pliable.
Continue cooking the remaining tortillas.
⭐ Chef’s Tips
Don’t Overwork the Dough
Knead just until smooth and elastic. Excessive kneading can make the tortillas unnecessarily chewy.
Resting Is Important
If the dough keeps shrinking when you roll it, let it rest another 10–15 minutes.
Keep the Dough Covered
Even a few minutes exposed to air can dry the surface and make rolling difficult.
Use a Hot, Dry Pan
A properly heated pan gives you those classic toasted spots without needing oil.
Don’t Overcook
The tortillas should remain soft. If they’re becoming crisp in the pan, they’re cooking too long.
🌮 How to Use Them
These tortillas are perfect for:
- Beef tacos
- Chicken tacos
- Fish tacos
- Burritos
- Quesadillas
- Fajitas
- Breakfast tacos
- Enchiladas
- Wraps
- Homemade tortilla chips
They’re also delicious simply warmed and brushed with butter.
🧊 Storage
Allow the tortillas to cool completely.
Stack them and store in an airtight container or zip-top bag.
Room temperature: 1–2 days
Refrigerator: Up to 1 week
Reheat briefly in a dry skillet or microwave before serving.
❄️ Freezing
Place parchment or wax paper between the tortillas so they don’t stick together.
Transfer to a freezer-safe bag, press out excess air, and seal.
Freezer: Up to 3 months.
Thaw in the refrigerator or reheat individually in a skillet.
🌮✨ Recipe Summary
These Homemade Flour Tortillas are soft, tender, flexible, and made with just flour, salt, baking powder, hot water, and melted butter.
The secret is simple: don’t add too much flour, let the dough rest, roll it thin, and cook it quickly on a hot dry skillet.
Fresh from the pan, they’re warm, buttery, and far better than anything from a package. 🌮🧈✨