Here is an easy recipe for delicious Homemade Flour Tortillas, a recipe I make pretty often for my family. Flour tortillas are soft, thin flatbreads made from a mix of wheat flour, water, and fat like oil, shortening or lard. Cooked on a hot pan, they get a bit toasty with golden spots. They’re flexible and easy to wrap around fillings, perfect for tacos, fajitas, or quesadillas and various appetizers.
Simple to prepare, you roll out the dough into round shapes and cook them on a hot surface. The result is a tender, slightly chewy tortilla that pairs well with all kinds of flavors. Whether you fill them with savory or sweet stuff, these tortillas add a nice touch to your meals.
It is so easy to make homemade flour tortillas that I see no reason why you should use the store-bought ones that are packed with lots of preservatives.
Versatile and neutral in taste, flour tortillas are like a blank canvas for your culinary ideas. People all around the world love these easy and delicious homemade flour tortillas, and they’ve become a kitchen favorite everywhere.
How to make flour tortillas
Start by mixing flour, salt, and baking powder in a medium bowl. Add oil and warm water to the mix, and use your hands to blend everything. Keep kneading until the dough is smooth and doesn’t stick to the sides of the bowl.
Now, divide the dough into 10-12 pieces. Take each piece and use a rolling pin to flatten it into a thin circle, around 9 inches (23cm) in diameter. The goal is to make them thin, almost see-through.
Heat a big non-stick pan on medium-high. No need for extra oil. Put the dough on the pan and cook both sides until you see brown spots. Be quick and careful; it only takes a few seconds. Don’t cook too much, so they stay soft and easy to roll. Once done, your tortillas are good to go.
You have to try these homemade flour tortillas, there is no comparison to the store-bought ones. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.
How to store tortillas
To store, let them cool completely. Put them in a zipper bag and keep them in the fridge for up to 5 days. If you want to freeze them, use a plastic freezer bag with parchment paper between each tortilla to prevent sticking.
Recipes you may like to try
These Tortilla Pinwheels are a flavorful appetizer, easy to prepare, perfect for parties or holiday tables. You can even make them a day or two in advance.
f you love quesadillas try these healthy Broccoli Quesadillas or Beef Quesadillas. Both are amazing recipes you can try for lunch or dinner.
Try these Chicken Fajitas to serve with these amazing flour tortillas, It will be a comforting and memorable meal for sure.
These Sriracha Chiken Wraps are a healthy and delicious recipe for lunch or dinner. It’s easy and quick to prepare and is loaded with lots of fresh vegetables.
Try these Tortilla Egg Muffins for a delightful breakfast. These mini treats are a perfect blend of fluffy eggs, veggies, crispy bacon and savory cheese, all nestled in cozy tortilla cups.
These Chicken and Bean Enchiladas are really flavorful, healthy and make a perfect idea for lunch or dinner.
YOU MAY ALSO LIKE:
Homemade Cheese Piadinas
Cheddar Biscuits
No-Yeast Breakfast Pizza
Challah Bread
Classic Focaccia
Yogurt Cheese Flatbreads
Eggless Savory Scones
Easy Homemade Bread – 4 Ingredient Bread
Pita Bread Chips
Twisted Pumpkin Bagels
Easy Burger Buns
Pizza Pinwheels
Homemade Flour Tortillas
Ingredients
Flour Tortillas
- 3 cups (375g) all-purpose flour
- 1/3 cup (70ml) vegetable oil
- 1 tsp (4g) baking powder
- 1 tsp (5g) salt
- 3/4 cup (180ml) warm water
Instructions
- In a medium bowl, mix flour with salt and baking powder. Add oil and warm water to the flour mixture. Mix everything using your hands. Knead until the dough is smooth and pulls away from the sides of the bowl.
- Cut into 10-12 equal pieces. With a rolling pin, roll out each one to a circle about 9in (23cm) in diameter and 1.5-2 mm thick. They need to be thin almost transparent.
- Preheat a large non-stick pan over medium-high heat. You don't need to add any oil or butter. Cook the tortilla on both sides until the dough gets brown spots all over the tortilla. This will only take a few seconds. You must be very careful and work rapidly as they cook fast. Don't overcook so the tortilla remains soft and able to be rolled. Once finished, the tortillas are ready to serve.
- To store let them cool completely and place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Kindly send me the Homemade Tortillas with Tuna Filling
I have always wanted to try homemade flour tortillas, I will try it thanks!
Have you tried with whole wheat flour??
thanks…
Yes , I have tried whole wheat too, they are good but mine got a bit dry, guess I should have add more water to them. You can also try half of the flour to be regular half whole wheat. That works very good too.
Can you post a recipe for corn tortilla’s without using masa harina.I cannot find that here in France:))))
I will try to come up with something but it will be difficult. The corn flour is different than corn meal, it is white and looks similar to wheat flour. You can not replace corn flour with corn meal. Did you try this wheat flour tortillas?
Thanks for posting this recipe. What about storing the tortillas you don’t use? Do you have tips?
Yes, that is a good question, I will write this on the post too. After they cool completely, you can place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
I tried your homemade tortilla’s recipe and I don’t know what I did wrong because I followed every step twice and I had twice the same problem : imposssible to roll them out! They were sort of elastic and always took their original form : a ball. I even tried to take half the dough and roll it over. it always withdraw into itself. So disappointing 🙁 I had to buy some and I hope the filling will be great
PS : sorry for the spelling mistake, I’m French so I hope you can understand what I’m writing!
such a nice recipe .. will try this soon
I’ve tried the recipe but my torillas got dry after they cooled down even though I’ve wrapped them in a kitchen towl. When I tried to roll them they started craking. Before cooking them, I rolled them as you described, they where almost transparent. Might that be the reason or my flour needed more water? I used 650 type flour. I’m not sure what I did wrong. 🙁