Homemade Flour Tortillas

Updated On: Sep 27, 2023

I know I’m supposed to be good and eat clean, but today I had a hankering for warm fresh homemade flour tortillas and decided to give in.  If you’ve never made tortillas before, give them a try.  Corn tortillas are by far the easiest to make, but flour is only 1 step harder so don’t be intimidated by them.  One bite and you’ll be hooked.  My next batch is going to be flavored.  I’m thinking Chili Powder would be a fun & spicy addition.

Here’s how to make them….

Start with 3 cups of flour, 1/2 teaspoon of baking powder, 1 teaspoon of salt in a medium bowl.

Whisk to combine.

Pour in 1/3 cup canola or vegetable oil and using your fingers, incorporate it until you get a crumbly meal.  You could also do this step in a food processor to save time and your manicure.

This is what it should look like.  Lumps are OK.  Once you roll the balls out, the larger lumps will incorporate so don’t go for perfection.

Add the hot water and mix to combine.  You don’t want to work the flour too much or gluten will begin to start working and you may end up with chewy tortillas.  So only mix until the dough comes together.

See how craggy this is?  It’s not a perfect bread dough.  This is the look you’re going for.  Cover the bowl with plastic wrap and let it rest for 30-45 minutes.  This is the perfect time to go work on whatever you’re going to use the tortillas for.  We had Chickpea Tacos.  Mmmmmmm hmmmmm goood!

Divide the dough into 12 equal pieces and on a floured board, roll them out one at a time with a rolling pin.  If you really love having perfect tortillas, you could also use a large tortilla press like this one.  I, on the other hand, wasn’t seeking circular perfection.  It all tastes the same.  🙂

Over high heat, heat up a nonstick skillet or flat grill pan.  Add the tortillas one at a time and let them cook.  You will see them start to bubble and puff up, that’s about the time you want to check to see if it’s flippin time.

Flip over the tortilla and let it cook for another 40-60 seconds.  Remove to a plate and repeat.  Serve warm.  Store in an airtight plastic container for up to a week.

Homemade Flour Tortillas

3 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup canola or vegetable oil
1 cup hot tap water

1 In a medium bowl add the flour, baking powder and salt and whisk to combine.
2 Add the oil and use your fingers to incorporate into the flour mixture.  It should resemble crumbly meal. (you could also use a food processor)
3 Add the hot tap water and stir to combine.  Once the dough ball comes together, place a piece of plastic wrap over the bowl and allow to rest for 30-40 minutes.  Divide into 12 equal balls.
4 Heat a nonstick skillet over high heat.  Roll out 1 ball at a time to a circle shape.  Add to the hot skillet and cook for 1 minute, flip and cook for another minute.  Remove to a plate and repeat with remaining dough.  Serve warm.

Makes 12 tortillas


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  1. Have you made this with other flours or a combination of flours? Wonder if I could do half corn? Making these this week for sure!

    1. I cut recipe in half and use 1/2 cup w/w and 1 cup Einkorn wheat. I can cook a few and leave the rest in frig (covered) and use the next day !! I cook in iron skillet with no oil and they are fabulous !!!!!

  2. Anonymous says:

    Yum this looks good.:D

  3. Man! So mad I didn’t see this until today….we just had tacos last night…

    Next time for sure!!

  4. Thanks to you all for your comments. They really are delectable. Soft and perfect. Now that I’ve said that I think I’ll go have one. 🙂 I hope you let me know what you thought after making them.

    xoxo – Heather

  5. Great post. I can’t wait to try these

  6. Inspired post! Bubbly and delectable right off the griddle! I have wanted to make tortillas for a while, but just haven’t. Homemade are so much better than from the store. Absolutely on my list to make soon.

  7. Oh wow, these look awesome. I know what we’re doing when I reach WA! Taco Night! 🙂

  8. Wow, these look great!! I would love to attempt to make my own, I bet the flavor is amazing! And chickpea tacos sound so good!

  9. I make my own corn tortillas ever since I went to Yucatan and got hooked:) Flour tortillas were on my next list of projects, so I am glad that you have this recipe up. I am in Serbia, taking care of my mother, and tortillas are almost impossible to find. The ingredients, on the other hand, are available! Looking forward to trying them!

  10. These really remind me of Chapatis I used to make ALL the time when my son was growing up. We used to cook a lot of “Indian” inspired foods & would use the chapatis as a “side” bread or to wrap some yummy, savory beans, hunks of tofu with Indian spices (I’m still holding on jealously to some spice blend packets from Culpepper the Herbalist (I can no longer get them online, so I have to wait ’til I visit England to get them!), yogurt & veggies up like an Indian wrap. I got my recipe from “Laurel’s Kitchen.”

    Similar to this recipe (BTW, the cookbook this recipe comes from is my absolute FAVORITE for cooking Indian food — “The Bombay Palace Cookbook” by Stendhal)
    Chapatis #3

    breads, indian

    1 1/2 cup flour, unbleached
    1/2 cup flour, whole wheat
    1 teaspoon salt
    3 tablespoon ghee
    1/2 cup water

    Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes – the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown. Flip, and cook the other side about 1 minute. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary

    Yield: 10 servings

  11. Anonymous says:

    Can not what to try them!

  12. This comment has been removed by the author.

  13. They sound super easy and tasty! It reminds me of making pie crust as far as working with it.

  14. Anonymous says:

    They were awesome <==== husband of this food blogger!!!

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