Homemade Flour Tortillas

homemade flour tortillas - soft and fresh

Oh how I love fresh homemade flour tortillas!  These homemade tortillas are not difficult to make and they are so soft and fresh.  They are perfect for tacos, burritos, enchiladas or even wraps. My husband actually uses his tortilla like an eating utensil!  He tears off a small piece and scoops up his food with it and eats it just like that!

This recipe will make 10 – 12 large tortillas. Most likely you have all of these ingredients in your pantry right now.

Homemade Flour Tortillas


  • 3 cups flour
  • ½ teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup hot water
  • 4 tablespoons vegetable oil or olive oil


  1. In a bowl, mix together the flour, baking powder and salt.
  2. In a measuring cup, measure the 1 cup of hot water and add the oil.
  3. Pour the oil/water mixture all at once into the bowl of dry ingredients.
  4. Stir together with a fork until well incorporated.
  5. Using your hands, knead the dough on a floured surface until smooth (only about 10 – 15 strokes.)
  6. Divide the dough into 10-12 equal size portions. (If you want small Fajita size tortillas, divide the dough into about 16 equal pieces.) It is very important that you cover the dough balls with a damp towel or plastic wrap and let them sit for at least 30 minutes! The dough needs to rest and relax – otherwise it will be like stretchy elastic and will spring back when you try to roll it out.
  7. To form the tortillas, roll out each ball of dough onto a lightly floured surface using a rolling pin until very thin (about 1/8″.) They will be about 8″ in diameter. If you make the small Fajita size, they will be about 6″ in diameter. I love to use my little mini rolling pin for rolling out small things like this!
  8. Form it into a small disk with your hands before you begin rolling with the rolling pin.
  9. Preheat griddle or frying pan to between 350° and 375°. (I like to use my Electric Skillet for these because I can keep the temperature just right! I set mine just between 350-375° – so about 360° or so.) I have found that if the pan is not hot enough, the tortilla will take too long to cook and will dry out! If it is too hot, the tortilla will brown too quickly and will still be doughy in the middle.
  10. Place tortillas on griddle, one at a time, and allow it to cook for only 1 minute. Bubbles will start to form. This is normal.
  11. Turn the tortilla over and cook on the other side for another minute.
  12. Stack the freshly cooked tortillas on a plate under a clean kitchen towel to keep them soft and warm. Then transfer to a tortilla warmer for serving, if you have one. They taste best if served while still warm!
  13. Keep the leftovers in a zipper seal bag and store at room temperature. They will keep for a couple of days.

Mini Rolling Pin                          Electric Skillet


tortilla dough-

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16 thoughts on “Homemade Flour Tortillas”

  1. Pingback: Delicious Grilled Carne Asada |

  2. Pingback: Soft Flour Tortilla | forever hungry

  3. Found this recipe on Pinterest. Was out of tortillas, so I thought I’d give it a try. They were simple to make and came out great! I had never made tortillas before, but will from now on. Thanks!

    1. Just keep them in an airtight container or ziploc bag (at room temperature.) They’ll keep for a couple of day. (They are the very best when they’re fresh!)

  4. i just made these tonight to go with fajitas. Wow. They were really good, and definitely kicked our fajitas up a notch.

    I used olive oil and subbed 1 cup whole wheat flour for 1 of the cups of ap flour.

    My only problem was that they broke very easily, so we had to double wrap our fajitas. Has anyone else experienced this or do I just need to use all ap flour and maybe a different oil?

    1. Yes, changing the recipe can make them change texture and break more easily. I always try to change stuff up too, and sometimes, it is just better not to. Glad you liked them!

  5. These were delicious!! Thank you for sharing. My only question is mine came out more like tostadas–they were crispy even after frying for only one minute per side. And they bubbled a ton. Am I doing something wrong?

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