These homemade flour tortillas are soft and delicious—so much better than store-bought! The recipe is easy to make with 5 simple ingredients.
These homemade flour tortillas are soft, pliable, and delicious. They’re like an entirely different food from store-bought tortillas—they’re chewier, more rustic, and far more flavorful. Try one while it’s warm from the stove. You won’t believe how good it is!
I started making homemade flour tortillas years ago, back when I first moved to Austin, Texas. I imagined that it would be a major cooking project that would require special ingredients and hours in the kitchen. But to my surprise, it turned out to be incredibly simple. So simple, in fact, that I’ve made flour tortillas many, many times since.
I’m sharing my go-to flour tortilla recipe below. If you’ve never made tortillas before, I hope you’ll try it. It’s an easy, delicious way to level up any Mexican-inspired meal!
How to Make Flour Tortillas
This flour tortilla recipe starts with 5 basic ingredients:
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder – It gives the tortillas the tiniest bit of lift, helping them puff slightly as they cook.
- Avocado oil – Many flour tortilla recipes call for butter, vegetable shortening, or even lard, but I use avocado oil instead. It makes this recipe vegan, and I conveniently always have it on hand. If you prefer, you can substitute another neutral oil like vegetable oil.
- Water – It adds moisture to the dough.
- And sea salt – A non-negotiable for flavorful flour tortillas.
Find the complete recipe with measurements below.
How to Make Homemade Flour Tortillas
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:
First, make the dough. In a large bowl, combine the flour, salt, and baking powder. Add the oil and water and stir with a fork until a shaggy dough forms. Turn the dough out onto a floured surface and knead to form it into a ball.
Next, let the dough rest. Divide the dough into 12 equal pieces, and roll each one into a small ball. Press down lightly on top, then brush with oil and cover. Set aside for 30 minutes. This allows the gluten to relax, making the dough less springy and easier to roll out.
Then, press the tortillas. You have two options here: you can press the tortillas with a tortilla press or roll them out with a rolling pin. Both work well, but the tortilla press definitely makes the process quicker.
Aim to form each dough ball into a 6 to 7-inch circle. I like to press one at a time, then cook it right away. As I work, I keep the rest of the dough balls covered to prevent them from drying out.
Finally, cook the tortillas in a dry cast-iron skillet over medium-high heat. Cook for about 30 seconds per side, or until each tortilla bubbles up and has golden brown spots on both sides.
Keep them wrapped in a towel to steam and soften until you’re ready to serve!
Recipe Tips
- Add water or flour as needed. The exact amount of water or flour you need can vary depending on factors like the humidity, how you measured your ingredients, etc. If the dough is too dry to come together, add water, 1 tablespoon at a time, until it does. If it feels too sticky, knead in a little more flour to make it easier to work with.
- Press, then cook, one tortilla at a time. I find that these tortillas come out best when I press and cook one at a time, rather than pressing all of them and then cooking them. That way, I can keep the remaining dough balls covered as I work to prevent them from drying out.
- Use parchment paper. I highly recommend rolling out or pressing the dough between two small pieces of parchment paper. Otherwise, the dough can stick to your tortilla press or work surface. I learned the hard way that it’s not easy to get off intact!
- Wrap them up right away. For the best soft texture, wrap these tortillas in a clean kitchen towel as soon as they come off the heat. Keep them wrapped up until you’re ready to use them to prevent them from drying out.
How to Store
These homemade tortillas are best hot off the stove, so I hope you’ll eat some right away.
If you have leftovers, store them in an airtight container or bag at room temperature for up to 2 days. Re-warm them in the microwave, on the stove, or in the oven wrapped in foil before serving.
Can you freeze flour tortillas?
Yes! You can also freeze these flour tortillas for longer storage. Sealed in an airtight container or bag, they keep well in the freezer for up to 3 months.
Ways to Use Homemade Flour Tortillas
Homemade flour tortillas are a great addition to almost any Mexican-inspired meal. Try them…
- At breakfast. Use them to make these breakfast tacos, or serve them alongside salsa and scrambled eggs.
- In this easy quesadilla recipe filled with black beans, veggies, and cheese.
- In enchiladas. These tortillas roll up nicely around the filling!
- As part of a taco bar with whatever toppings you like!
Love corn tortillas too? Try this corn tortilla recipe next!
Homemade Flour Tortillas
Equipment
Ingredients
- 2½ cups all-purpose flour, spooned and leveled, plus more for kneading
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup avocado oil, plus more for brushing
- ¾ cup water, plus more as needed
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the avocado oil and water and mix with a fork to form a shaggy dough. If the mixture is too dry, add water, 1 tablespoon at a time, to help it come together.
- Turn the dough out onto a floured surface and knead to form it into a ball, about 1 minute. If the dough feels sticky, knead in a bit more flour.
- Divide the dough into 12 equal pieces. Roll each into a ball and press down lightly on top. Brush with oil and cover with plastic wrap or a damp towel. Let rest for 30 minutes.
- Press and cook the tortillas. Remove one dough ball from under the plastic wrap or towel, leaving the rest covered. Cut two pieces of parchment paper about the size of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a lightly floured surface.
- Preheat a dry cast-iron skillet over medium-high heat. When your pan is hot, peel one of the parchment sheets off the tortilla. Place it dough side down into the hot skillet and peel off the second sheet of parchment. Cook for 30 seconds on each side, or until browned in places and cooked through. Reduce the heat as needed if the tortilla is browning too fast.
- Wrap in a kitchen towel to keep warm until ready to serve, then repeat the pressing and cooking process with the remaining tortillas.
