Learn how to make Flour Tortillas with just 5 ingredients. These are the best soft flour tortillas with a taste and texture that can’t be rivaled by store-bought.

Fresh Homemade Tortillas make all the difference in recipes like Shrimp Fajitas, Breakfast Burritos, and Breakfast Quesadillas. Check out the video tutorial to see how easy they are to make!

A stack of homemade flour tortillas folded in half.

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Flour Tortillas Recipe

I’m rarely one to pass up the convenience of store-bought. But sometimes, making homemade versions with better ingredients makes a world of a difference and the taste is more authentic. We love recreating our favorite Mexican foods including these soft homemade flour tortillas. I learned the technique for making these Mexican-inspired tortillas from Cooking with Claudia.

Homemade tortillas make tacos, fajitas, and quesadillas taste that much better. You can even turn these tortillas into crispy Hard Taco Shells. And the good news is, flour tortillas are incredibly simple to make.

Soft Flour Tortillas Video

Watch Natasha make these easy flour tortillas in under an hour, with a handful of pantry ingredients. You’ll be turning out your own tortillas in no time. These also keep well, meaning you can use leftovers to make even more delicious meals all week long.

Ingredients

The ingredients for flour tortillas are basic, and likely already in your pantry. Below you’ll find a short summary of what you’ll need, with the full details available in the recipe card.

  • Flour – All-purpose flour works perfectly for making soft tortillas.
  • Salt – I love using fine sea salt in my recipes because it tastes better than table salt
  • Baking Powder – Use fresh baking powder so that the tortillas puff up nicely in the pan.
  • Butter – Take your butter out of the fridge to soften before you start. This makes it easier to combine into the dough.
  • Hot Water – Essential for bringing tortilla dough together (see my Pro Tip below).
The ingredients for homemade flour tortillas.

Pro Tip: Make sure that the water you’re using to form the dough is hot enough (over 140ºF). I use boiled water and drizzle in a little at a time. The high temperature is needed for the starches in the flour to trap moisture, in what’s called gelatinization. This is key to soft, moist tortillas.

How to Make Flour Tortillas

This tortillas recipe makes about ten large 8” tortillas or twelve small 6” tortillas. You can adapt the size of your flour tortillas depending on what you’re using them for (larger ones are better for wrapping burritos, for example). Making flour tortillas from scratch couldn’t be easier.

Preparing the Tortilla Dough

First, you’ll prepare the tortilla dough so that it has time to rest:

  1. Combine Dry Ingredients – Begin by whisking together the flour, salt, and baking powder.
  2. Add Butter – Use your hands to work the softened butter into the flour until you have a sandy texture.
  3. Add Water – While you work the dough with your hands, drizzle in hot water. Be careful and go slowly, adding a little at a time. Continue to mix until the dough forms a sticky ball that pulls away from the sides of the bowl.
  4. Knead – Next, turn the dough out onto a clean work surface, and knead for 5 minutes. The dough will get less sticky as you knead.
  5. Rest the Dough – Pinch off golf-ball-sized balls of dough and roll them on the counter into smooth balls. It’s similar to rolling Dinner Rolls. Arrange on an oiled baking sheet and cover with oiled plastic wrap and rest for 20-30 minutes.
Photo collage showing the process for mixing and shaping the dough for flour tortillas.

Pro Tip: You can roll out your tortillas in the time it takes to preheat the pan you’ll cook them in. If you have one, you can use a griddle or comal which is a specialty tortilla skillet. Otherwise, a large, non-stick skillet will do the trick.

How to Cook Flour Tortillas

  1. Preheat the Skillet – set your skillet over medium heat (it should reach 500˚F on an infrared thermometer)
  2. Roll the Tortillas – Turn the first dough ball out on a floured surface. Using a floured rolling pin, roll out your tortillas, rotating and flipping as you go, until you have a thin 10” round. Repeat with the remaining tortillas. Properly rolling a tortilla is the difference between a puffed, perfect tortilla and a flat, lifeless one, so make sure to follow the detailed rolling directions in the recipe card.
  3. Cook – As you finish rolling each one, cook the tortillas one at a time on the hot skillet for 20-30 seconds per side, flipping when you see bubbles on top and golden brown spots on the first side. Keep the hot cooked tortillas covered in a dry kitchen towel.
Photo collage showing the process for rolling and then cooking flour tortillas on a skillet.

Pro Tip: Keep tortillas covered after cooking them so that they can steam a little. I like to wrap them in a dry kitchen towel to trap the warmth and keep the tortillas soft and pliable.

Tips For the Best Tortillas

Here are some helpful tips to make perfect tortillas, every time:

  • Rest the Dough – Make sure to let the dough rest for 20 to 30 minutes before rolling. This relaxes the dough and gluten strands, making it easier to roll.
  • Roll Correctly – Properly rolling out the dough is key to having it bubble and puff up the way it should in the pan. The tortillas should be ultra-thin and nearly translucent. Follow the rolling directions as they’re written to avoid disappointment.
  • Use the Right Pan – Use a non-stick Hexclad skillet, griddle or comal that’s large enough. It should be wide enough to fit the whole tortilla without curling.
  • Wait for the Bubbles – Let bubbles form before you flip, for light, airy tortillas.
  • Get the Temperature Right – If your pan is too hot, your tortilla will develop black spots. Meanwhile, if it’s been half a minute and your tortilla is still flat, this could mean that the pan isn’t hot enough.
A stack of flour tortillas folded inside a white kitchen towel to keep warm.

Common Questions

What is the best fat for homemade tortillas?

We have experimented with a variety of different fats including butter, lard, and oil. Our favorite was butter. It didn’t add any off taste or smell and was the most accessible.

What is the best skillet or pan to cook tortillas?

Tortillas are traditionally made on comal. We used a 12-inch Hexclad skillet or comal/griddle for tortillas rolled to 10” in diameter. The tortillas shrink down to 8 – 9” in diameter once cooked.

How hot should a skillet be for tortillas? 

Your skillet should be preheated over medium/high heat until it’s starting to smoke, or about 500ºF on an infrared thermometer.

Natasha holding a stack of soft fresh tortillas

Ways to Use Homemade Tortillas

Soft flour tortillas are super versatile and taste great in plenty of easy recipes, from Mexican-inspired enchiladas to homemade quesadillas. Here are some of our favorite easy recipes with flour tortillas:

You can even drizzle these tortillas with a bit of olive oil, sprinkle them with sea salt, and then bake them until crispy for homemade tortilla chips or strips to serve over Chicken Tortilla Soup. Or, add your favorite pizza toppings, and then bake until the cheese is melted for a homemade thin-crust pizza.

Make-Ahead

Flour tortillas are wonderful to serve warm, or you can make them ahead to store for later use. 

  • To Store: Store your tortillas airtight at room temperature on the day they’re made, and afterward refrigerate them for up to 1 week. 
  • Freezing: To freeze, stack the cooled tortillas with parchment paper in between (to keep them from sticking), and seal them inside a freezer bag. They can be frozen for up to 2 months. Thaw the tortillas at room temperature before reheating.
  • To Reheat: Dampen a paper towel and use this to line the bottom of a microwave-safe dish. Place the flour tortillas over the paper towel, then microwave uncovered until warmed through (about 15-30 seconds). Keep the reheated tortillas covered to trap the steam while serving.
A stack of homemade flour tortillas folded in half inside a skillet.

I’ll be the first to admit some things aren’t worth making from scratch, but flatbreads like Pita Bread, Focaccia, and, of course, these flour tortillas are an exception. You won’t know what you’re missing until you’ve tried fresh homemade flatbreads.

More Mexican-Inspired Recipes

If you loved this tutorial on how to make flour tortillas, turn your next meal into a Tex-Mex feast with these easy dinner ideas:

Natasha's Kitchen Cookbook

Homemade Flour Tortilla Recipe

5 from 77 votes
Author: Natasha Kravchuk
A stack of homemade flour tortillas folded in half.
Learn how to make flour tortillas with just 5 ingredients in 30 minutes. These soft and fresh homemade tortillas make all the difference in recipes for tacos, quesadillas, burritos, and more.
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 50 minutes

Ingredients 

Servings: 10 tortillas

Instructions

  • In a large mixing bowl, whisk together flour, salt, and baking powder
  • Add softened butter and work it into the flour with your hands until you have a sandy/ fine crumb mixture.
  • While mixing with your hands, pour hot water into the dough a little at a time (and carefully since it’s hot). Drizzle in some water then mix and drizzle again and add more water if needed to form a sticky dough ball that pulls away from the edges of the bowl, then transfer the dough to a clean countertop. Knead for 5 minutes until soft, elastic, and smooth (The dough will get less sticky as you knead).
  • Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off balls of dough (about golf-ball size) and roll each into a ball over your counter. Place dough balls on the oiled baking sheet and cover with oiled plastic wrap and rest at room temperature for 20-30 minutes.
  • Preheat a large 12” non-stick Hexclad non-stick pan (or comal if you have one) over medium heat until it’s super hot (500 ̊F on an infrared thermometer).
  • Lightly flour a work surface. Place one dough ball over the surface, dust it with flour and lightly flatten it with your fingers. Roll the tortilla once, rotate the dough, roll again, then rotate again. Repeat until the dough is about halfway rolled out, then roll it up and down, rotate, and roll it up and down again. As it gets larger, flip the dough over to prevent the edges from curling and continue rolling. Continue until you have about a super thin 10” diameter round, or until your dough begins to look see-through.
  • Cook on the hot pan for about 20-30 seconds per side until you get some bubbling on top and blistering/golden browning on the bottom then flip and saute for another 20 seconds. Stack warm tortillas wrapped in a dry kitchen towel. Once the tortillas are cool, transfer them to a zip-top bag to keep them from drying out.

Nutrition Per Serving

187kcal Calories29g Carbs4g Protein6g Fat4g Saturated Fat0.4g Polyunsaturated Fat2g Monounsaturated Fat0.2g Trans Fat15mg Cholesterol352mg Sodium82mg Potassium1g Fiber0.1g Sugar175IU Vitamin A26mg Calcium2mg Iron
Nutrition Facts
Homemade Flour Tortilla Recipe
Amount per Serving
Calories
187
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
15
mg
5
%
Sodium
 
352
mg
15
%
Potassium
 
82
mg
2
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
0.1
g
0
%
Protein
 
4
g
8
%
Vitamin A
 
175
IU
4
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: flour tortillas, homemade tortillas, how to make flour tortillas
Skill Level: Easy
Cost to Make: $
Calories: 187

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • sara
    April 19, 2024

    Hi Natasha!
    Going to try this recipe, looks so healthy,no extra ingredients.
    I have a 8 inch tortilla press, would you recommend this recipe with a press or free hand as you did in the video?

    Thank you for your advice.

    Reply

    • Natashas Kitchen
      April 19, 2024

      Hi Sara, it may work! One of my readers mentioned:”With flour tortillas it’s best to roll with a rolling pin. The tortilla press is best with corn tortillas.” I hope that helps.

      Reply

      • sara
        April 21, 2024

        Hi Natasha! I made these today, only made 1/2 recipe, this one is a keeper! I rolled them out, some of them not quite a circle, lol, but used an iron skillet, cranked it on high, might need to invest in a temp gauge, and once cooked, I put them in a kitchen towel, stacked all 5 under a kitchen towel.
        I think that kept them nice and soft and pliable, and then wrapped them in paper towel, put in a zip lock bag. I think the butter made a difference, the other recipes use oil, which is what I tried in the past.

        These are so good! and only a few pronounceable and normal ingredients. Doing happy dance! Thank you!! 🙂

        Reply

        • Natasha's Kitchen
          April 21, 2024

          Awesome! I’m glad that it was a huge success!

          Reply

  • Suzie
    April 14, 2024

    Absolutely love the flour tortillas.Just wondering can I substitute wholemeal flour for the white flour?

    Reply

    • Natasha's Kitchen
      April 14, 2024

      Good to hear that that! I haven’t tested that version yet to advise. If you give that a try, we’d love to know how it turns out!

      Reply

  • Kathy Kass
    March 20, 2024

    2nd time making this recipe. Never thought I would ever make my own! I will never go back to store bought. Thank you Natasha!!

    Reply

    • Natasha's Kitchen
      March 20, 2024

      Awesome! I’m so glad that you loved this!

      Reply

  • Oksana
    March 5, 2024

    I want to make a large batch for a party and I’m wondering if I need to knead it for a longer period of time and if I should let is rest for a longer period of time as well.

    Reply

    • NatashasKitchen.com
      March 6, 2024

      Hi Oksana! Not necessarily, but you might need to knead longer because it’s going to take longer to fully incorporate. You can test the dough after the resting period, if it’s difficult to work with and roll out, you can let it rest a little while longer to allow more time for the gluten strands to relax.

      Reply

  • Peggy
    February 7, 2024

    I made these tortillas yesterday. They’re fantastic. I found they come out much better using a rolling pin vs a tortilla press.

    They are soft and flexible.

    They taste better than store bought tortillas.

    Thank you Natasha for sharing this recipe.

    Reply

    • NatashasKitchen.com
      February 7, 2024

      You’re very welcome, Peggy! Thank you for the feedback.

      Reply

  • Robert
    January 23, 2024

    Wrap fillings in a raw tortilla and deep fry. Seal them up good. You will not be sorry. Also try lard or shortening as they handle the mass of heat better

    Reply

  • Renee
    November 18, 2023

    These were very tasty, but they never turn out like the ones you show in the photos. After I press them out they immediately shrink up before getting them in the pan. Instead of being thin and large they are thick and small. Any idea what I’m doing wrong?

    Reply

    • Natasha
      November 18, 2023

      Hi Renee, did you have a chance to watch the video to see where things start to look different? That might give you a clue as to what is happening.

      Reply

  • Linda
    October 27, 2023

    Hi Natasha,
    I wrote you a note awhile back asking about the shrimp you were going to cook. You told me Vadim was going to grill steaks. you also had shrimp that was butterflies open with a sauce. I ask you about it and you said it was in your cookbook. I have looked all through the book and can’t find what are the shrimp called ?
    thanks

    Reply

  • Rick
    October 21, 2023

    I know that freezing is home things are a no no but can you freeze these flour tortillas?

    Reply

    • NatashasKitchen.com
      October 22, 2023

      Hi Rick. Yes- see my “make ahead” note above for instructions.

      Reply

  • Leanna
    September 26, 2023

    This recipe turned out really nice, I don’t usually like flour tortillas, but this was the exception!

    Reply

    • Natasha's Kitchen
      September 27, 2023

      Thanks for sharing, Leanna. Great to hear that you liked our recipe!

      Reply

  • Zulema
    August 21, 2023

    I’m at a loss. I’ve tried 4 times over the past few months. Cannot figure out my mistakes. Tortillas taste good but are not soft enough to fold without breaking like a soft cracker. I measure, use thermometer for water temp. Any recommendations? Please. I’m desperate. Thank you v

    Reply

    • NatashasKitchen.com
      August 21, 2023

      Hi Zulema! Are you making any substitutions to the recipe or using another type of flour? There are several reasons that could cause this. Be sure to measure your flour correctly. I’ve attached my tutorial on how to measure ingredientshere. Be sure to let your dough rest as recommended for about 30 mins. You’ll need to roll them out thin enough and make sure your pan is hot enough when you start to cook them. It may also help to store them in a ziplock bag or air-tight container while they are still warm. I hope that helps troubleshoot.

      Reply

      • holly
        October 15, 2023

        possibly, you are cooking them too long on a pan that is not hot enough. i will keep this in mind as i try this recipe out. i like to read all the comments b4 i try!

        Reply

  • Kew
    July 21, 2023

    i would like to ask, how many pieces of tortilla can be make with 375g of all purpose flour?

    Reply

    • NatashasKitchen.com
      July 21, 2023

      Hi Kew! This recipe used 375g of flour and the serving size is 10 (listed at the top of the recipe card).

      Reply

  • Maria Cazarez
    July 10, 2023

    It was my first time making flour tortillas and these were super easy to make. Thank you so much for your recipe my family loved it and my daughter even said if I could make them every day. It truly reminded me of the way my mom used to make us flour tortillas, they taste just the same. Thank you so much again.

    Reply

    • NatashasKitchen.com
      July 10, 2023

      Hi Maria! You’re very welcome. I’m so glad they were a hit with the family.

      Reply

  • Neeta
    June 14, 2023

    Natasha, I love your recipes !! They are all amazing and hit the ball out of the park !

    I have made this with my daughter who is about to be eight years old and she loves them.

    I just ordered a tortilla press, and we will be using them today for our third time making this recipe 😁

    Thank you so much, please keep those recipes coming ❤️

    Reply

    • Natasha's Kitchen
      June 14, 2023

      Sounds great! I’m so glad that you’re enjoying my recipes, I hope you’ll love all that you will try!

      Reply

    • Cheryl
      July 16, 2023

      With flour tortillas it’s best to roll with a rolling pin. The tortilla press is best with corn tortillas.

      Reply

      • holly
        October 15, 2023

        interesting, good advice!! that movement of stretching the dough might make all the difference!

        Reply

  • Soraya Blake
    June 12, 2023

    Absolutely perfect!!!! So easy and delicious. Love it 🙂
    Thank you Natasha

    Reply

    • Natasha's Kitchen
      June 12, 2023

      Thank you, appreciate it!

      Reply

  • Jana Pappas
    May 5, 2023

    I did it! This recipe is simple, and the tortillas turned out beautifully. Natasha, your recipes are my favorite! Thank you.

    Reply

    • NatashasKitchen.com
      May 5, 2023

      So glad to hear that, Jana! Thank you for the feedback.

      Reply

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