Easy Homemade Flour Tortillas

By Snejana Andreeva

on Apr 03, 2025, Updated Apr 11, 2025

4.34 from 6 reviews
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Ready to level up your Taco Night 🌮? Let’s make my Easy Homemade Flour Tortillas. These are perfectly soft, tender, flavorful, and so simple to prepare. Perfect for serving up your favorite shrimp tacos, chicken fajitas, quesadillas, and breakfast tacos, these flour tortillas are a huge upgrade to any meal. They keep well in the fridge and freezer, so you can make a large batch and always have homemade tortillas on hand. Say goodbye to the overpriced, tough, and tasteless store-bought ones, and hello to heavenly homemade tortillas 👋.

Table of Contents

https://www.instagram.com/reel/DIEUtXgAPEV/?igsh=MTE3anpsNjR0M29xbA==
A stack of freshly cooked flour tortillas sits on a wooden table. The tortillas are lightly browned with some dark spots, indicating they were cooked on a hot surface. The sunlight highlights their warm, golden texture.

Why You’ll Love Easy Homemade Flour Tortillas

Taco, fajita, burrito, and quesadilla lovers rejoice 🌯! We’re coming in hot with a super easy flour tortilla recipe that will be your best cooking upgrade. With a stash of these homemade tortillas in your fridge or freezer, weeknight dinners get instantly leveled up 🙌. Scratch that…..we’re eating these for breakfast, lunch, and dinner: piled high with eggs and avocado for a quick start to the day, stuffed with cheese, melted, and served with salsa for a 2-minute lunch, and loaded with grilled meat and peppers for an epic fajita dinner. All you need is a rolling pin or a tortilla press to make the softest, most tender tortillas.

How to Prepare

🥣 Add the bread flour, salt, and baking powder to a bowl.

💧 Next, add boiling hot water to a measuring cup and add the butter. Let the butter sit in the water as you stir a few times until it melts.

🧈 Once the butter is melted and the water is warm to the touch, add it to the dry ingredients.

💪 Mix the wet and dry ingredients with a fork until combined and then switch to your hands. Knead for a few minutes. The dough should be nice and soft.

⏱ Cover the dough in plastic wrap and let rest for 15 minutes.

➗ After the dough has rested, divide it into 8 equal portions (or more or less depending on how big or small you like your tortillas). Roll each portion into a ball.

🟡 From here, I like to use a tortilla press for a smaller, thicker tortilla or roll it out with a rolling pin for a thinner, larger tortilla.

⚫️ If using a tortilla press, place a dough ball in between two pieces of wax paper. Close the top and gently press down with the lever to form a perfect tortilla.

🔥 Finally, once the tortillas have been rolled out, heat up a pan on the stove and cook each side on medium heat for a few minutes, or until golden bubbles form on each side.

Nonna’s Tip

For best results, please weigh out the ingredients as listed in the “metric” section of the recipe card. Cooking by weight (vs measuring by cup) will ensure more accurate, consistent results.

A hand holds several folded, golden-brown tortillas, showcasing their soft texture and slight charring. The tortillas are placed on a wooden surface, highlighted by bright sunlight.

Variations and Substitutions for Easy Homemade Flour Tortillas

  1. Instead of bread flour, you can also use all purpose or whole wheat flour 🌾. A 1-to-1 gluten-free flour works too.
  2. You can use lard to make these super tender and tasty, but butter or a neutral oil, such as avocado oil, also work 🧈.
  3. Cook your tortillas on a skillet, griddle, or comal. In a pinch, you can also make these on a bbq grill 🍳.
  4. These are perfect when they are kept simple and traditional, which is why I don’t recommend mixing anything extra into the dough.

Similar Recipes

Best Served With

  • Soft homemade tortillas + carne asada = a match made in heaven 😇
  • Make cheesy quesadillas from the tortillas and serve them alongside guacamole 🥑
  • My ground beef tacos are not even slightly authentic, but they are very delicious 🌮
  • Serve up a stack of warm tortillas alongside chicken fajitas 🍗

How to Store and Reheat Leftovers

  • To store: stack them, wrap them tightly in plastic wrap or a reusable bag, and then store them in the refrigerator for 4 to 5 days, or freeze them for longer storage.
  • To reheat: to reheat homemade flour tortillas and keep them soft, wrap them in a damp paper towel or dish towel, then heat them in the oven, microwave, or on a stovetop skillet. The skillet is my favorite way.

Common Questions

Can these be made gluten-free?

Absolutely; just use a 1-to-1 gluten-free flour.

Can i use all purpose flour?

While I do prefer these made with bread flour, you can use all purpose instead. You can also try whole wheat flour.

Can these be made vegan?

Certainly, just use a neutral oil, such as avocado oil.

Why does the water need to be hot?

For two reasons: it helps soften the butter and warm (vs cold) water produces a softer dough.

How do i make these if i don’t have a tortilla press?

Simply lightly flour a ball of dough and use a rolling pin until you achieve the desired size and thickness of tortilla.

4 from 6 reviews

Easy Homemade Flour Tortillas

A stack of freshly made flatbreads on a white plate. The flatbreads have golden brown spots and are placed on a wooden table under sunlight.
With a stash of these homemade tortillas in your fridge or freezer, weeknight dinners get instantly leveled up 🙌.
Rate ⭐ Print 🖨
Makes: 8 tortillas
Prep Time: 20 minutes
Cook Time: 5 minutes
Resting Time: 15 minutes
Total Time: 40 minutes
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VideoEquipmentIngredientsInstructionsNotesNutrition

Video

Equipment

Ingredients

  • 1 ¼ cups bread flour , plus more for dusting
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup hot water
  • 2 ½ tablespoons melted butter, lard or oil will work

Instructions

  • Add the bread flour, salt, and baking powder to a bowl.
    A person is pouring a bowl of white powdery ingredient, likely flour or sugar, into a larger glass bowl. The background shows a blurred window with light filtering through, and some green leaves are visible.
  • Next, carefully add the hot water to a large measuring cup and add the butter. Let the butter sit in the water as you stir a few times, until it melts.
    A glass measuring cup contains melted butter on a wooden surface. The butter is partially melted, with some solid pieces visible. Sunlight creates highlights on the cup and the wood.
  • Once the butter is melted and the water is warm to the touch, add it to the dry ingredients.
    A hand pours yellow liquid from a measuring cup into a glass bowl containing white flour. The background features soft, warm bokeh and a green plant. The scene is well-lit, creating a cozy, inviting atmosphere.
  • Mix the wet and dry ingredients with a fork until combined and then switch to your hands. Knead for a few minutes. The dough should be nice and soft.
    A glass bowl containing a mixture of flour and melted butter with a spoon partially submerged in the ingredients. The mixture is partially combined, showing patches of dry flour and wet butter. Sunlight casts a gentle shadow on the bowl.
  • Note: If the dough is too sticky after a few minutes of kneading, add a small dusting of flour until a smooth ball forms.
    A hand kneading dough on a wooden surface, with sunlight casting shadows through a grid-patterned window. A plant with green leaves is partially visible in the top right corner.
  • Cover the dough in plastic wrap and let rest for 15 minutes.
    A hand holding a round ball of dough wrapped in plastic wrap, with sunlight casting shadows on a wooden surface in the background.
  • After the dough has rested, divide it into 8 equal portions (or more or less portions depending on how big or small you like your tortillas). Roll each portion into a ball. From here, I like to use a tortilla press for a smaller, thicker tortilla or roll it out with a rolling pin for a thinner, larger tortilla.
    Hands hold a knife cutting dough into sections on a wooden surface with sunlight streaming through a window.
  • If using a tortilla press, place a dough ball in between two pieces of wax paper. Close the top and gently press down with the lever to form a perfect tortilla.
    A hand holding a small, round ball of dough against a wooden table with a window in the background. The scene is bright with natural sunlight streaming through, casting shadows on the table.
  • Note: For thinner, larger tortillas, simply add a tiny dusting of flour onto each ball of dough and roll them out nice and thin with a rolling pin.
    A wooden rolling pin rolling out dough on a wooden surface. Sunlight and shadows from a window frame create a pattern on the scene.
  • Once the tortillas have been rolled out, heat up a pan on the stove over medium heat and cook on each side for a few minutes, or until golden bubbles form.
    A single piece of flatbread, lightly toasted with brown spots, cooking in a metal frying pan.
  • To store: Stack the tortillas, wrap them tightly in plastic wrap or a reusable bag, and then store them in the refrigerator for 4-5 days, or freeze them for longer storage.
    A close-up of a plate stacked with several round, golden-brown flatbreads on a wooden surface. The flatbreads have a slightly charred appearance, indicating they were cooked on a hot surface. Sunlight casts shadows across the scene.
  • To reheat: To reheat homemade flour tortillas and keep them soft, you can wrap them in a damp paper towel or dish towel, then heat them in the oven, microwave, or on a stovetop skillet. The skillet is my favorite way.

Nonna’s Notes

  • A Note on Size: You can make these tortillas any size you want. The tortilla press I shared can make 8 inch tortillas or smaller. If you want larger tortillas, for a burrito, you can always use a rolling pin instead of a press. You’ll want to aim for about 10 inches. For street taco-style tortillas, opt for about 4 inches. 
  • A Note on Thickness: The level of thickness is totally up to you and your preference. It’s always a good idea to make, cook, and taste one tortilla before continuing with the rest of the dough. Thicker tortillas can be chewier but they won’t rip as easily when stuffed with fillings. 
  • Gluten-Free: You can easily make these gluten-free by using a 1-to-1 gluten-free flour blend. 
  • Vegan: Make these vegan by using a neutral oil, such as avocado oil. 

My Notes

Add your personal notes here!

Nutrition

Nutrition Facts
Easy Homemade Flour Tortillas
Serving Size
 
1 tortilla
Amount per Serving
Calories
102
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
9
mg
3
%
Sodium
 
228
mg
10
%
Potassium
 
21
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
0.5
g
2
%
Sugar
 
0.1
g
0
%
Protein
 
2
g
4
%
Vitamin A
 
110
IU
2
%
Calcium
 
34
mg
3
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

4.34 from 6 votes

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10 Comments

    1. Hi, Laylow! If you scroll to the bottom of the page, you will find the full recipe with the exact ingredients and step-by-step instructions. Hope this helps! ❤️

      Reply

    1. Hi, Diane! If you scroll to the bottom of this page, you will find the full recipe with instructions. Enjoy! ❤️

      Reply

  5. 5 stars
    Obsessed! Super easy to make and delicious! Definitely better than the store kind! Perfect way to make taco Tuesday a little more special!

    Reply

  6. 5 stars
    There is just something so comforting about homemade tortillas! 🥰 The tortilla press is a game changer! 🙌 It’s one of those purchases I wished I’d made sooner! My kiddos loved helping press the dough, and anything that gets them involved in the kitchen is a winner in my book!

    Reply