Homemade Flour Tortilla Recipe

This homemade flour tortilla recipe makes soft, chewy, and flexible tortillas with simple ingredients like flour, butter, and water. Perfect for tacos, burritos, quesadillas, and wraps, these easy tortillas cook quickly and taste fresher than store-bought. Freezer-friendly and great for meal prep.

Ingredients

• 3 cups all-purpose flour, plus extra for rolling
• 1 1/2 tsp fine sea salt
• 1 tsp baking powder
• 5 Tbsp unsalted butter, softened
• 1 cup hot water (add more if needed to form dough)

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Instructions

Make the Dough:

1. In a large bowl, whisk together flour, salt, and baking powder.
2. Add softened butter and rub it into the flour mixture with your hands until it resembles fine crumbs.
3. Slowly drizzle in hot water while mixing with your hands. Add just enough water to form a sticky dough that pulls away from the sides of the bowl.
4. Transfer the dough to a clean counter and knead for 5 minutes, until smooth, elastic, and less sticky.

Rest the Dough:

1. Lightly oil a baking sheet and a piece of plastic wrap.
2. Pinch off golf ball–sized portions of dough, roll each into a ball, and place on the oiled sheet.
3. Cover with the oiled plastic wrap and let rest at room temperature for 20–30 minutes.

Roll and Cook the Tortillas:

1. Preheat a large skillet, griddle, or comal over medium-high heat until very hot (around 500°F if using an infrared thermometer).
2. Lightly flour your work surface. Place a dough ball on the surface, dust with flour, and flatten gently with your fingers.
3. Roll the dough, rotating frequently to maintain a round shape, until it’s a thin 10-inch circle. Flip occasionally to prevent sticking and curling edges.
4. Place the tortilla on the hot skillet and cook for 20–30 seconds, until bubbles form and the bottom is golden with light blisters. Flip and cook another 20 seconds.
5. Stack cooked tortillas in a clean kitchen towel to keep warm. Once cooled, transfer to a zip-top bag to prevent drying out.

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Why You’ll Love This Recipe

These homemade flour tortillas are soft, flexible, and packed with flavor. They’re simple to make with pantry ingredients and taste so much better than store-bought. Perfect for tacos, quesadillas, wraps, or burritos.

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Tips

• Use hot (not boiling) water to help the dough come together smoothly.
• Knead thoroughly—this creates elasticity for soft, pliable tortillas.
• Resting the dough is essential for easier rolling.
• Keep cooked tortillas stacked in a towel to stay warm and tender.

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Variations and Substitutions

• Butter Swap: Use lard, shortening, or vegetable oil instead of butter.
• Whole Wheat: Replace half the flour with whole wheat flour for a heartier texture.
• Flavored Tortillas: Mix in garlic powder, herbs, or chili powder to the dough for extra flavor.
• Vegan Option: Substitute the butter with olive oil or coconut oil.

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FAQs

Can I make the dough ahead of time?
Yes. Store the dough balls in the refrigerator for up to 2 days, covered tightly. Let them come to room temperature before rolling.

Why are my tortillas tough?
Overcooking or not kneading enough can make them stiff. Cook quickly on high heat and knead well for softness.

Can I freeze homemade tortillas?
Absolutely. Stack cooled tortillas, wrap tightly, and freeze for up to 2 months. Reheat in a skillet or microwave.

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Serving

Serve warm with tacos, fajitas, quesadillas, burritos, or wraps. They also make a great base for breakfast tacos or homemade tortilla chips.

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Suggestions

• Double the recipe and freeze half for later.
• Use them as a base for thin-crust pizzas.
• Brush with butter and sprinkle with cinnamon sugar for a quick dessert.