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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!
The BEST Pico de Gallo!
If you make these Homemade Flour Tortillas, you DEFINITELY want this fabulous Pico de Gallo to serve with them. This fabulous pico pairs perfectly with chips, grilled proteins and any Mexican entreé. It's so fresh and delicious you'll want to eat it with a spoon!
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.
Best Ever Homemade Flour Tortillas
Chris Scheuer
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
4.93 from 758 votes
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Resting time 15 minutes mins
Total Time 1 hour hr
SERVINGS 16
CALORIES 124 kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt, I use Morton's
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
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.
Notes
See Café Tips above in post for additional instruction and tips.
Recipe adapted from Genius Kitchen
Nutrition
Calories: 124kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 146mgPotassium: 50mgCalcium: 14mgIron: 1.1mg
Keyword easy flour tortillas/flour tortillas/flour tortillas from scratch/homemade flour tortilas
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Mimi Craig says
Can u use Himalayan sea salt if no kosher salt?
Reply
Lindsay @ The Café Sucre Farine says
Hi Mimi, you can use Himalayan salt, you will just need slightly less.
Reply
Susan C says
Is it possible to freeze the uncooked dough balls?
Reply
Chris Scheuer says
Hi Susan, I haven't tried freezing the uncooked balls so I can't say for sure.
Reply
Tara says
This was my first time making tortillas at home, and they couldn't have turned out better. The recipe was easy to follow and the tortillas came out great.
Reply
Lindsay @ The Café Sucre Farine says
Awesome! Thank you, Tara!
Reply
Chris says
Just fyi, the metric conversion on this recipe does absolutely not work. The dough is way, way too wet, I almost doubled the flour to gain a cohesive dough.
Reply
Chris Scheuer says
Hi Chris, so sorry you had trouble with this recipe. I rechecked the metric conversions. The flour and water are correct however the olive oil was a little high so I have amended that. Thanks!
Reply
Hayley says
Hi Lindsay, can you freeze them?
Reply
Lindsay @ The Café Sucre Farine says
Hi Hayley, yes! We like to freeze the cooked tortillas between pieces of parchment paper to keep them separated.
Reply
Cory says
Great recipe, easy to follow and make, not particularly time consuming, and yummy! A big hit with my family, will definitely become a go to recipe, thank you ❤️
Reply
Lindsay @ The Café Sucre Farine says
So glad to hear that, Cory! Thanks for your review.
Reply
Mat says
I don’t think it’s just the oil. I am standing in front a bowl containing something akin to pancake batter. And here I thought: neat! A metric conversion!
I had a suspicion that it was too good to be true…Reply
Chris Scheuer says
Hi Mat,
Not sure what went wrong but with 375g of flour and 236ml of water, it should not be a thin batter.Reply
Stephanie says
Can these sit longer than two hours? Thanks
Reply
Chris Scheuer says
Hi Stephanie, are you talking about cooked or uncooked tortillas?
Reply
Kevin says
I believe they mean uncooked; recipe states to let the dough rest "up to two hours."
My question is, what temperature do you put your pan at? I don't believe I saw it stated anywhere.
Reply
Lindsay @ The Café Sucre Farine says
Hi Kevin, it's in step 4, medium heat. Enjoy!
Reply
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