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3 Secrets for Authentic Homemade Flour Tortillas [+Video]

60 Reviews

Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas.

A photo of a stack of cooked homemade flour tortillas in a cast iron skillet.

Easy Tortilla Recipe

My friend, Shelly, grew up in Mexico and when I heard that she makes the best tortillas I just had to try her recipe. I’d been testing off and on for years and finally decided that homemade tortillas were just not my fave. I loved the uncooked tortillas you get at Costco and had totally given up. 

But now that I’ve tried these, I’ll be whipping up tortillas homemade from now on! Well, I’ll probably keep a pack of the uncooked tortillas from Costco on hand for dinner in a hurry, but homemade flour tortillas are SO MUCH BETTER!

These tortillas are perfect for tacos, burritos, fajitas, and of course, quesadillas! The first thing you are going to want to do once you’ve cooked these tortillas is to make yourself a quesadilla. I know, you’re not 9 years old, but trust me on this, you’ll never want a classic quesadilla more. Check out our quesadilla post if you find yourself in this boat.

Flour Tortilla Ingredients

One of my favorite things about these handmade tortillas is that they use normal pantry ingredients. Just 5 simple ingredients is all you are going to need!

  • bread flour
  • baking powder
  • salt
  • oil
  • water

That’s it! Can you believe it?! Nothing fancy, just the basics! Now let’s jump in to how to make them…

A photo of a stack of cooked homemade flour tortillas in a cast iron skillet with the top few tortillas folded in half.

How to Make Homemade Tortillas

Start by adding the flour (see secret #1 below), salt, baking powder and oil (see secret #2 below) to the bowl of a stand mixer. Add the dough hook attachment and turn the speed to low. The mixture will slowly come together. When it looks like slightly wet sand that holds together when you squeeze it, you know that you have the right consistency.

Now it is time to add the water (see secret #3 below). Add the water 1/2 cup at a time with the mixer again on low speed. Keep the mixer on low the whole time you are adding the water. When the dough comes together, let the mixer run for another 2-4 minutes. The dough will look satiny.

Lightly dust your work surface with flour and pinch off balls of dough that are a little smaller than the palm of your hand. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
 
Place all of the dough pieces back into your bowl and cover it with a warm, damp paper towel and allow it to rest for 10-15 minutes. It can sit on the counter for up to an hour if needed, but don’t go beyond that.
 
Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. 
 
Once the dough has rested (don’t skip this step!!), you are ready to roll the tortillas out and to cook them. Heat your griddle to medium heat so that it’s ready to roll when your first tortilla is made. Lightly dust your work surface with flour and roll out the dough balls one at a time with a rolling pin. You will want them to be as thin as possible without tearing holes in them.
 
Cook the tortilla on the preheated griddle until bubbles form and then flip it over to cook the other side until browning begins to show. Remove from the heat and serve.

A photo of a stack of cooked homemade flour tortillas in a cast iron skillet with the top few tortillas folded in quarters.

Our 3 Secrets for the BEST Flour Tortillas 

Secret #1 — Flour

Bread flour is a must! It adds the right amount of gluten and allows the dough to be rolled out perfectly thin without tearing.

Secret #2 — Oil

Oil NOT shortening makes for a more elastic and still moist (goodbye dry flour tortillas!) tortilla. You don’t need lard or anything fancy. Just good ol’ vegetables does the trick perfectly!

Secret #3 — Water

Boiling hot water totally changes the texture of the dough. It will be smooth and silky! Your stand mixer will be doing all the work when it still super hot, so you don’t need to worry about handling the dough and burning yourself.

A photo of a stack of cooked homemade flour tortillas in a cast iron skillet with the top few tortillas folded in half.

FAQ

How to Store Homemade Tortillas

When we are cooking the tortillas, we love our tortilla warmer. We got ours from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner!

To store extra handmade tortillas that are leftover after dinner, place a paper towel in a ziploc bag, add the tortillas that have cooled to room temperature and then place another paper towel on top before sealing the bag shut.

How to Reheat Homemade Flour Tortillas

We like to warm our tortillas up in the oven by heating it to 350 degrees Fahrenheit and wrapping the tortillas in aluminum foil. They heat up in about 5 or 6 minutes. You can also zap them in the microwave for 30 seconds.

How Long Are Tortillas Good For?

If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.

Can You Freeze Homemade Tortillas?

Yes, homemade flour tortillas freeze great! Store them as mentioned above with a paper towel on the top and bottom of the stack. When you are ready to eat them, allow them to thaw and then warm them up in the oven or microwave.

 

Do you feel like you are about to become the best homemade flour tortillas maker in town? Well, you should because it really is so simple! And you won’t ever want store bought tortillas ever again! Do it!!

All our Favorite Recipes for Using these Tortillas:

 
A photo of a stack of cooked homemade flour tortillas in a cast iron skillet with the top few tortillas folded in half.

Homemade Flour Tortillas

4.29 from 60 votes
Prep Time: 5 minutes
Cook Time: 2 minutes
Resting Time: 15 minutes
Total Time: 22 minutes
Servings: 12
The best homemade flour tortillas need 3 secrets and totally basic ingredients from your pantry.

Ingredients

  • 6 Cups Bread Flour
  • 4 Teaspoons Baking Powder
  • 3 Teaspoons Salt
  • 2/3 Cup + 2 tablespoons Oil
  • 2 1/4 Cups Boiling Water

Instructions

  • In a mixing bowl of a standing mixer, add the flour, salt, baking powder and oil.
  • Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.
  • Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.
  • Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.
  • Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
  • Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.
  • Heat a griddle to medium heat.
  • Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
  • Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.
  • Remove from heat and serve

Notes

The dough can sit on the counter for up to 1 hour before rolling out. 
A tortilla warmer is absolutely worth it. We got our's from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner!
To store the tortillas, place a paper towel in a ziploc bag, add the tortillas and place another on top before sealing shut. 
Nutrition Facts
Homemade Flour Tortillas
Amount Per Serving (1 g)
Calories 337 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 586mg25%
Potassium 197mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
A photo of a stack of cooked homemade flour tortillas in a cast iron skillet.

Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas! #homemadeflourtortillas #mexicanfood #tortillas

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




20 comments

  • Can the tortillas be made in a regular pan instead of a griddle? Can’t wait to try!

    • Reply
  • This tortilla recipe looks amazing…thank you for sharing!

    Is there anything I would need to change to use this dough on an electric tortilla maker?

    • Reply
    • Thank you Donna! I’ve never tried an electric tortilla maker so I don’t know for sure, but I don’t think you would need to change anything.

      • Reply
  • My kids loved these tortillas. I’ve tried 2 other recipes but these by far were their favorite. They couldn’t stop eating them. They requested them for dessert. They were great with honey and cinnamon sugar. Thank you for sharing!

    • Reply
    • Aren’t they just heaven?! Thank you so much for leaving a comment Eden!

      • Reply
  • Could I use all purpose flour? It’s all I have on hand. Or will it change the texture to much? I’m really looking forward to trying your recipe!

    • Reply
    • Bread flour is key to getting the right texture!

      • Reply
  • I grew up in south Texas. My first job in high school was working at my favorite Tex-mex restaurant. Throughout my employment/essentially high school I can’t tell you how many fresh flour tortillas I made. This recipe takes me back. You can’t beat the flavor or texture of a homemade tortilla. I tried countless recipes through the years and none ever really seemed worth it until this one. Bravo! Fluffy, soft, and perfection. I’ve made several batches now and keep a small amount in the fridge for breakfast tacos (the best) and the others in the freezer for tacos down the road. They reheat nicely.

    • Reply
    • YAY!! I love it!! Thank you so much!

      • Reply
  • I am so excited to try these! 🙂 Just discovered your blog and I love it! Quick question – is all of the salt necessary? My husband is on a low sodium diet and I’m trying to limit for him. Thank you so much!!

    • Reply
    • You can try it with less salt, I haven’t. Let me know if you do and how it turns out.

      • Reply
  • Loved this recipe! Homemade tortillas are so easy and taste the BEST. Thanks for sharing this recipe.

    • Reply
    • I’m so glad you liked it! They really do taste better huh!?

      • Reply
  • These are amaaaazinng!!!!! I’m converted, store bought tortillas will never be this good 😂 Two questions- one, can you use whole wheat flour to make these? And two, have you ever tried adding any flavors to this recipe? For instance, spinach tortillas? I’m just curious if it would work 🙂 thanks!

    • Reply
    • You can try whole wheat, I haven’t done it, but I would try half and half first. We also haven’t tried other flavors, let us know if you do!!

      • Reply
  • I made tortillas before but I don’t have a recipe. I was taught the old fashion way. I made this recipe and they came just like my mama taught me, but now when asked for a recipe I can share this one

    • Reply
    • That’s so amazing!

      • Reply
  • These are great. I tried them and they were a hit. I have a question though. Can I freeze up the remaining dough balls if I do not want to use them all?

    • Reply
    • Yes, you can freeze the dough balls, but we’ve found that they freeze better if you cook them first and then freeze them. Cook them, let them cool completely, and then layer them in a gallon size ziploc bag with a paper towel in between each tortilla.

      • Reply
  • travel with family until adult you will never regret it

    • Reply

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