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These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Check out the over 700 5-star reviews!
This recipe has been a long time incoming, years actually. I've been trying out recipes for homemade flour tortillas for what seems like forever - but I've never been thrilled with any of them. Definitely not thrilled enough to blog them -too dry, too sticky, too crisp, too bland, too soggy, too complicated. This time, with these flour tortillas, it's different. They totally live up to their name - Best Ever Homemade Flour Tortillas!
I LOVE the results, and I think you will too. These homemade flour tortillas are tender, soft and flavorful. Because they keep well, they can be made in advance and warmed in the microwave or on the stovetop, just before serving.
How to make flour tortillas from scratch - easier than you think!
They're also EASY, super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes. You can also easily mix it together without a mixer (using a wooden spoon, sturdy spatula or Danish whisk), which is the way I usually make them. But whether you use a mixer or not, it's super important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens, in order to make rolling the tortillas much easier.
Justportionthe dough, give it a rest, then roll each piece nice and thin and give them a stint (one-two minutes!) in a medium-hot, dry pan. Voila! Once you take the first taste, you'll NEVER want pre-packaged tortillas again
Ways to use these Homemade Flour Tortillas...
- These flour tortillas will make any South-of-the-Border meal extraordinary. Burritos, enchiladas, tacos, quesadillas ... it all tastes better!
- But this is the REALLY cool thing; they also make fabulous, super thin crust pizzas. Just brush them lightly with olive oil and top with your favorite pizza ingredients. I love pesto, a bit of fresh mozzarella, smokey bacon bits and a sprinkle of pine nuts and/or fresh herbs. Pop them in a piping hot (450˚F) oven for 4-5 minutes or until crispy golden brown.
Imagine coming home after a busy day and having a stash of these tortillas (aka pizza crusts) in the freezer. Throw together a fresh salad and an individual pizza for each family member and they'll be "WOWING" you all evening long!
- I've used these homemade flour tortillasfor wonderful sandwich wraps.
- It's fun to spread them with a bit of butter and a sprinkle of cinnamon sugar for a quick sweet treat.
- They make fabulous, shatteringly crisp chips too. Just brush one with a teaspoon of olive oil on both sides, then sprinkle lightly with kosher salt. Bake for 5 minutes at 450˚F. and you won't even believe how delicious they are on their own or broken into irregular pieces and used to dip hummus, salsa etc.
Can you tell I'm excited about these guys? You will be too and I have a feeling, once you try them, you won't want to be without a cache of these tortillas in your freezer. They're almost too good to be true! Almost.
You can either make these tortillas with a stand mixer or by hand. I find it's just as easy to put them together without a mixer. You'll find directions for both ways in the recipe below but we've created a video to show you how easy they are to make by hand:
Café Tips for making these Homemade Flour Tortillas
- Roll the tortillas fairly thin. You want them about 6-inches in diameter and to look somewhat translucent if you held them up to the light. Thick tortillas won't be tender.
- If you try rolling out thesetortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn't had enough time to relax.
- I've also used olive oil and melted butter for this tortilla recipe with good results. I don't recommend coconut or peanut oil as the tortillas will take on the oil's flavor.
- If your tortillas feel stiff after cooking, you've cooked them too long or the heat was too high. Cook them only long enough to get some nice bubbles on the surface and a few light brown spots on the underside. Then flip them for another 15-20 seconds.
- It's also important to allow your tortillas to steam each other. Stack them up directly after cooking and keep them covered with a kitchen towel. This help them steam each other and get nice and soft.
- A tortilla warmer is a nice accessory to have when making tortillas, as you can stack tortillas after cooking to keep them soft. It's also perfect for serving the tortillas at the table. It's not necessary to have one though. Just use a pot with a cover that's slightly bigger than the tortillas. Place each tortilla in the pot after removing from the pan and cover with the lid. The steam from the just cooked tortillas will keep them all soft and pliable - same way a tortilla warmer works!
- Readers have asked if it's worth it to have a tortilla press. I honestly don't think it's necessary for these flour tortillas, as they're easy to roll out.
- Wipe out the pan in between tortillas with a damp paper towel if flour is starting to accumulate.
- These tortillas keep well in the refrigerator for 5-7 days. They will feel stiff though when they're cold. When you want to use one or two, just place them in a slightly damp paper towel and microwave for 10-20 seconds. They'll be nice and soft again.
Make them! I think you'll love them too!
Another wonderful South of the Border recipe
Do enjoy South-of-the-Border cuisine? If so, be sure to check out our Mexican Chopped Salad. It's another super popular recipe on The Café.It's fantastic with just about any Mexican or Tex-Mex entree. Pair it with theseBest Ever Homemade Flour Tortillas for a meal that's sure to bring rave reviews!
If you enjoy this recipe, please come back and leave a rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
4.93 from 755 votes
Best Ever Homemade Flour Tortillas
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
Author: Chris Scheuer
Course:Breads, Side Dish
Cuisine:Mexican
Keyword:easy flour tortillas, flour tortillas, flour tortillas from scratch, homemade flour tortilas
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 16
Calories: 124 kcal
Ingredients
- 3cupsall-purpose flour
- 1teaspoonkosher saltI use Morton's
- 1teaspoonbaking powder
- ⅓cupextra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1cupwarm water
US Customary - Metric
Instructions
To make by hand:
Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.
Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.
To make with a mixer:
Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will sticktogether. (I like to separate my tortillas with parchement paper.)
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas shouldbe nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
Recipe Notes
See Café Tips above in post for additional instruction and tips.
Recipe adapted from Genius Kitchen
Calories 124kcal
Fat 4g
Saturated fat 3g
Sodium 146mg
Potassium 50mg
Carbohydrates 18g
Protein 2g
Calcium 14%
Iron 1.1%
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Reader Interactions
Comments
SingleHomeChef says
it turned out rubbery and gross after following instructions, when i went to 'char' and warm it in the oven it simply got burnt and crunchy despite following the guide. will NOT be using this site again
Reply
Chris Scheuer says
Hi SingleHomeChef, not sure where you went wrong, it's impossible to say without having been there in the kitchen with you. You may want to try again as so many others have had such great results.
Reply
Tina Straw says
Hi,
I've tried and tested many recipes that haven't turned out as expected before. Don't always jump on the recipe. Try again, and if its not for you, then its not for you. I found this tortilla recipe to be the best I've tried on the internet and I've tried a lot. I come back to this recipe now all the time for my tortillas. I make with a Kitchenaid stand mixer, leave the dough for the recommended time (and more sometimes), the dough is easy to handle and cooks quicker than most recipes I've tried. I use an old heavy iron skillet (that takes some care and attention itself to keep in great condition), and I stack them between two large sheets of kitchen paper inside a zip lock bag to steam after they've bubbled and browned slightly in the skillet. I'd recommend this recipe to anyone looking for a tortilla recipe all day long. Never had a bad result. Five stars every time.
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Lindsay @ The Café Sucre Farine says
Thank you for the kind review, Tina! So glad to hear you're enjoying this recipe.
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Mari says
Made these but stretched them out to have tortillas for burritos since i was craving a breakfast burrito this morning! Omgg!!! Sooooo delicious n soft!!!
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Mari!
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Marti Warne says
I made these for the first time. When I got home from a long day working and from the grocery store. I notice that I had forgotten store bought tortillas. and didn't feel like going back out. I found your recipe and they turned out so delicious/ So easy to make will make theses again Thank you Marty.
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Lindsay @ The Café Sucre Farine says
Thank you for your review, Marti! So glad you enjoyed these!
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A says
It is more fulfilling than the store bought ones and tastier.
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Lindsay @ The Café Sucre Farine says
Thanks, A!
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Olivia says
Is the dough supposed to be stick? Sticking to my hands when kneading.
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Chris Scheuer says
Hi Olivia, you need a little more flour on your counter. Sprinkle about a tablespoon on the counter and spread it out with your hands. Then make sure the dough is nicely coated with the flour before you knead it.
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Julie Dwyer says
Thank you! What a great recipe. We are in the middle of a Spring ice and snow storm so heading to the store for tortillas wasn't a great idea. You saved dinner! Simple to make and SO tasty They will work perfectly with the planned chicken enchiladas. Delicious!
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Lindsay @ The Café Sucre Farine says
That's great, Julie! Thanks for letting us know!
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Beemom says
This recipe was great. Easy, as you promised, and so very good. Wonderful instructions, too. Thank you.
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Lindsay @ The Café Sucre Farine says
Great! Thanks for the review, Beemom!
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KBMomof2 says
We only eat organic grains, so when we had fajita night I had to find a recipe to make my own tortilla's and this was the first recipe I tried and it's now a staple in our meals! I've made these many times and my family loves them! These are quick and tasty and my kids love using the leftovers for breakfast in the morning.
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Lindsay @ The Café Sucre Farine says
Thanks for the review!
Reply
Patricia Adamson says
My family loves these! Will never buy tortillas from the store again!
So simple and quick to make!Reply
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for the review, Patricia!
Reply
Quityosh*t says
"Will never buy tortillas from the store again!" Sorry but I call bullsh*t on this. This recipe took 2 hours and is identical to store-bought cook-yourself tortillas. Good but completely not worth it. There's no chance you will ever make this again, you fat liar.
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Chris Scheuer says
So sorry you had difficulty with this recipe. So many others have loved it. You might want to try again!
Reply
Amelia says
Hi I made these tortillas today and they taste really good! However, my tortillas turned out crispy and not bendy at all. I did forget to store them in a container after taking them out of the pan. Do you think that's the reason they turned out like that or maybe I used too much flour?
Reply
Chris Scheuer says
Hi Amelia, they need to stack on top of each other and steam, covered with a cloth. That would be why they would be crisp and not be flexible.
Also, if they’re crisp when they come out of the pan, that means that they were cooked too long. The recipe will yield very soft, pliable tortillas.Reply
Jessica says
Very easy to make and turned out fantastic! No need to buy tortillas from the store anymore!
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Jessica!
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Jessica says
Love these! Appreciate this recipe so much — it’s easier than I imagined and tastes great with the comfort of knowing exactly what FIVE simple ingredients are in them. <3 I can’t justify buying tortillas now that I know how easy and good they are to just make at home!
Thank you!Reply
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for the review, Jessica!
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Tracy says
Oh yeah, made enchiladas and this tortilla recipe was outstanding! Rolled perfectly when filled, and tasted authentic. Kudos!
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Tracy!
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Kim says
5 stars. I think this is my first time making tortillas and this went off without a hitch. Instructions were specific and the measurements were precise.
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Lindsay @ The Café Sucre Farine says
Thank you, Kim!
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Chef Clayton says
The long road you traveled to perfect this recipe was well worth the effort. I have been making tortillas with sourdough and beef tallow, they taste great but are an acquired taste. Yesterday I served your tortillas at a BBQ event for 10 people, using barbecued chicken with salad greens and another with chili con Carne with cheese. The two batches I made were all eaten and everyone complimented me on how great these tortillas were. I will be making these on a regular basis at home and for future events. Thank you!
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Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for the review, Clayton.
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Rochelle says
Thank you for the wonderful recipe, it has met the standard to make it into my recipe box.
I made this recipe for my family and it was delicious! Now my kids don't want to eat store bought tortillas. Haha. I don't blame them, nothing compares to homemade goodness, I just need to make it in bulk and freeze now.Reply
Lindsay @ The Café Sucre Farine says
That's great, Rochelle! Thanks for your review!
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Leo says
Approx how many does this recipe make? Not stated.
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Chris Scheuer says
Hi Leo, if you check under "servings" it says 16.
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Diane4zs says
Finally a recipe that was successful! Thank you! They were so easy and so good! I bought a $25 press off Amazon and that really helped keeping them uniform.
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Lindsay @ The Café Sucre Farine says
Thanks, Diane!
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Amanda says
This recipe is absolutely delicious!!! I have a toddler who is allergic to soy, so this recipe has been GREAT. I've made cheese quesidillas, pizza, sandwiches, almond butter & bananas wraps, and all other combinations. Saves me a ton of money on soy free bread, kiddo loves it, and I love the simplicity and ease of making it. It's an easy recipe to whip up and be able to run away at the drop of a hat to save kiddo from taking a nose dive off of whatever new surface she's learned to climb onto, but then I can come right back to it. If you happen to burn a tortilla while cooking it due to saving your toddlers life, you can just trash that one and pick right up with the next one. It's simple and amazing all around.
I am curious how long we can freeze these bad boys for and what you'd recommend for reheating them?
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Lindsay @ The Café Sucre Farine says
Thanks, Amanda! They should be good in the freezer for a few months. You can thaw them on the counter. We like to reheat them in a warm pan or the microwave.
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Bonnie says
Delicious! My young grandsons loudly declared that these are the best tortillas they have ever tasted.
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Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the review, Bonnie!
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