These homemade flour tortillas are a little piece of heaven. I never managed to roll them into perfect circles, but that only added to their homemade charm. Warm and straight from the griddle, they are irresistible — soft, tender, and much better than anything from a package. They’re surprisingly easy to make and come together quickly.
This simple flour tortilla recipe uses just a few pantry ingredients and yields soft, pliable tortillas that are perfect for tacos, wraps, quesadillas, or just eaten with a smear of butter. They’re best the same day you make them, but they still hold up well the next day if stored properly. I don’t recommend making more than you can eat in two days for the best texture and flavor.
Homemade Tortillas
Cook Time: 5 minutes
Ingredients
- 1 1/3 cup warm water
- 1/4 cup avocado oil (or another neutral oil)
- 2 tsp salt
- 1/2 tsp baking powder
- 3 to 3 1/2 cups all-purpose flour
Instructions
- Combine the warm water, oil, salt, baking powder, and 3 cups of flour in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Mix until the dough begins to come together.
- If mixing by hand, turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding up to an extra 1/2 cup flour only if the dough is too sticky. If using a stand mixer, knead about 5 minutes, adding small amounts of the remaining flour as needed until the dough forms a smooth, elastic ball.
- Lightly oil a clean bowl, place the dough inside, and cover. Let it rest for 30 minutes; this relaxes the gluten and makes the tortillas easier to roll.
- Divide the rested dough into 16 even pieces. Roll each piece into a small ball and let them sit a few minutes while you prepare your work surface.
- On a floured countertop, flatten each ball slightly and roll it out as thinly as you can with a rolling pin. If you have a tortilla press you can use that instead — either method works. Flip the tortilla and roll it a little thinner on the other side to get an even thickness.
- Heat a dry griddle or skillet over medium heat. Cook each tortilla about 45–60 seconds per side, until small brown spots appear and the tortilla is cooked through. Avoid overcooking; you want them soft and pliable, not crisp.
- Stack cooked tortillas and wrap them in a clean towel or place them in a sealed container to keep them warm and soft until ready to serve. Serve warm for best texture. They’re also delicious simply spread with butter as a snack.
Notes & Tips
Rolling tips: A well-floured surface and a light hand will prevent sticking. Don’t be discouraged if your tortillas aren’t perfectly round—irregular shapes are part of the homemade appeal and they still taste amazing.
Storage: Keep leftovers in an airtight container or resealable bag in the refrigerator for up to two days. Reheat gently in a skillet or wrapped in a damp paper towel in the microwave for a few seconds to restore softness.
Variations: You can swap in olive oil or another neutral oil if you don’t have avocado oil. For whole-grain flavor, try substituting part of the all-purpose flour with whole wheat flour, but expect a slightly firmer texture.
Serving ideas: Use these tortillas for tacos, burritos, quesadillas, or simple wraps. Fresh and warm is best, but they’re also great cooled and packed for lunches.