Skip the store and make a small batch of fresh homemade tortillas with this easy flour tortilla recipe. Better than store-bought, these flour tortillas are made with pantry staples and can be ready in minutes.
Why This Recipe Works
If you've never made homemade flour tortillas before, you're in for a treat. With just 5 ingredients and a relatively short amount of time, you can enjoy yeast-free warm, soft tortillas which are perfect for enjoying in so many different ways.
For many years, the thought of making my own flour tortillas intimidated me. I'm not a big bread baker so I automatically thought making them would be difficult. This was absolutely not so.
In fact, tortillas couldn't be easier to make and trust me, homemade tortillas taste so much better than store-bought or even grocery store tortillas .
This small batch tortilla recipe will yield 4 to 5 tortillas. The tortillas will keep well in the refrigerator for 3 to 4 days. Since they're so easy to make, you can make them fresh when you want them.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Flour: Use all-purpose flour (plain flour).
- Baking powder: Gives the tortillas a little lift. You can make tortillas without baking powder if you don't have any on hand but I prefer making them with it. The tortillas tend to get a little puffier when it is added to the mix. You could try both ways and see which you prefer.
- Kosher salt: For excellent flavor. If you use table salt, use half the amount.
- Butter or vegetable oil: Use either ingredient.
- Hot water: Heat the water in the microwave or on the stove until it's hot to the touch but not boiling.
How To Make Tortillas
- In a medium-sized bowl, whisk together the dry ingredients. Add the butter (if you're using oil, add it in step 2). Use your fingers to work the butter into the flour until the mixture resembles wet sand.
- Pour in the water (plus the oil, if you are not using butter).
- Stir with a fork to bring the dough together.
- Turn the dough out onto a lightly floured counter or cutting board and knead briefly, just until the dough forms a ball. If the dough is too sticky, gradually add a bit more flour.
- Divide the dough into 4 or 5 pieces. Roll into round dough balls.
- Allow the balls of dough to rest, covered with a towel for about 30 minutes.
How To Cook Flour Tortillas
- Heat either a cast iron skillet or a non-stick skillet over medium heat. On a floured surface, using a rolling pin, flatten one ball into an 8-inch round. Don't worry about rolling out a perfect circle, non-perfect tortillas are still delicious!
- Transfer round to preheated skillet.
- Cook until dough bubbles and golden brown spots begin to form on the bottom, about 40 seconds.
- Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.
Expert Tips
- Traditionally, tortillas are made with lard but these tortillas are absolutely delicious made with butter, oil or lard. If using oil, be sure to add it in step 2. If using lard or butter, add in step 1.
- If you don't have baking powder, you can leave it out.
- Resting the dough makes the dough balls easier to roll out. If you find that the dough keeps "shrinking back", let them rest a little longer.
- For soft, tender tortillas be sure to roll them thin. Thicker tortillas will be more of a tortilla flatbread and sturdier for using as a single serving pizza crust or a flatbread sandwich roll-up.
- Make smaller balls if you want smaller tortillas, larger balls for larger tortillas.
Frequently Asked Questions
No, you don't need a tortilla press to make tortillas. I don't use one. You can make tortillas with just a rolling pin.
The advantage of using a tortilla press is the ability to quickly create perfectly round, flat, and thin flour discs.
Any other suitable round object may be used instead. If you don't have a rolling pin, you could use a wine bottle or a tall drinking glass to roll out the dough. Add a sprinkling of flour to the top of the dough to prevent the dough from sticking.
Traditionally, tortillas are made on a comal which is a smooth, flat griddle. A cast iron pan works great but you can use any skillet.
The tortillas cook very quickly so make sure your pan is preheated so the tortillas don't stick. Cook each tortilla for 30-40 seconds per side.
To reheat tortillas, preheat the oven to 350 degrees F (177 degrees C). Wrap the tortillas in aluminum foil and heat for 5-7 minutes or until warm.
Tortillas can be stored covered at room temperature for a day or two. For longer storage, cover and refrigerate.
Serving Suggestions
- Make a quesadilla: Quesadillas are basically a grilled cheese sandwich using tortillas instead of bread. Use your favorite cheese and fillings.
- Make fajitas: Stuff a tortilla with cooked chicken or beef, sliced onions and peppers, and cheese.
- Roll into pinwheels: Spread with hummus, peanut butter and jelly, or seasoned cream cheese and vegetables. Roll up tightly and slice.
- Make enchiladas: Use flour tortillas instead of corn tortillas in a quick and easy enchilada recipe.
- Make tacos: Consider making yours with ground beef, chicken, shrimp, or fish.
- Make breakfast burritos: Keep mornings easy with this make-ahead recipe. Tortillas are filled with eggs, black beans, onions, and garlic, wrapped and frozen for future use.
- Use them in delicious taco casserole: Ground beef, cheese, and salsa are spooned between layers of tortillas.
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Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons salted butter or vegetable oil
- ½ cup hot water
Instructions
- In a medium-sized bowl, whisk together flour, baking powder, and salt. Add butter (if you’re using oil instead, add it in step 2). Use your fingers to work the butter into the flour until the mixture resembles wet sand.
- Pour in the water (plus the oil, if you are not using butter).
- Stir with a fork to bring the dough together.
- Turn the dough out onto a lightly floured counter or cutting board and knead briefly, just until the dough forms a ball. If the dough is too sticky, gradually add a bit more flour.
- Divide the dough into 4 or 5 pieces. Roll into round dough balls.
- Allow the balls of dough to rest, covered with a towel for about 30 minutes.
- Heat either a cast iron skillet or a non-stick skillet over medium heat. Working with one piece of dough at a time, flatten each ball into an approximately 8-inch (20 cm) round using a rolling pin on a floured surface.
- Transfer one round to preheated skillet. Cook until dough bubbles and golden brown spots begin to form on the bottom, about 40 seconds.
- Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.
Notes
- Traditionally, tortillas are made with lard but these tortillas are absolutely delicious made with butter, oil or lard. If using oil, be sure to add it in step 2. If using lard or butter, add in step 1.
- If you don't have baking powder, you can leave it out.
- Resting the dough makes the dough balls easier to roll out. If you find that the dough keeps "shrinking back", let them rest a little longer.
- For soft, tender tortillas be sure to roll them thin. Thicker tortillas will be more of a tortilla flatbread and sturdier for using as a single serving pizza crust or a flatbread sandwich roll-up.
- Make smaller balls if you want smaller tortillas, larger balls for larger tortillas.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will it work with whole wheat flour or a mixture?. I prefer taste of whole wheat tortilla. Tha ks so much for recipes.
I haven’t tested this recipe with whole wheat flour. If you try it, please let me know how it turns out for you.
These were excellent! I used canola oil because I didn’t have any vegetable oil, and the brown spots were lighter because of that (at least I think) but overall these were awesome and so cost-effective!
Can I use crisco instead of butter or vegetable oil?
Yes, you can.
If I’m using butter, is it better for it to be cold when mixed in, like when making pastry? Thanks.
I’ve made these tortillas with cold butter and soft butter and found that it really doesn’t matter whether it’s cold or soft. Just make sure the butter is mixed in well.
Hi, can I double this recipe just as is or do I need to make a separate batch if I wanna make more? I tried this recipe and really loved it.
Hi Paula, you can double the ingredients in the recipe to make a double batch. I’m so glad you enjoyed the tortillas.
can you use almond flour instead of ap flour?
Hi Vicki,
I’m actually not sure how it will work, I haven’t tested this recipe with almond flour.
I just tried this recipe with almond flour (after having great results with regular flour first). I ended up adding some regular flour to help it stay together- the result was tasty, but not really a tortilla- much more like a pot pie crust! If I tried again, I might use less water and add something to help it bind better too.
THANK YOU! We are missing our favorite Tex-Mex restaurants and the little tortilla place, Tortilleria La Reyna down the street, here in Houston Texas (we’ve decided, in an abundance of caution, not to get take out). I just set out the ingredients and will be making these for our dinner tonight. THANK YOU again!!!
Great to know its so simple and a small batch.. Thank you.. :O)