30-Minute Homemade Flour Tortillas

from 292 votes

Skip the store-bought tortillas and whip up the fastest and freshest recipe for 30-Minute Homemade Flour Tortillas.

A stack of homemade tortillas in a blue towel with cheese and cilantro in the background

How Do You Make Flour Tortillas?

In all my years of cooking and eating Mexican food, that is one question I never realized I would have such a succinct answer for! And that answer is… with four ingredients and in 30 minutes or less.

It’s really that simple. Add a few expert tips and tricks to the equation and you’ll be ditching the store-bought tortillas for good, as you transform your DIY tortillas into burritos, quesadillas, chimichangas and more.

Kelly Senyei holding a stack of homemade tortillas in a blue napkin

Homemade Tortilla Ingredients

So what exactly do you need to make tortillas from scratch? I’m so glad you asked!

  • All-purpose flour
  • Salt
  • Water
  • Vegetable oil

Let’s break things down a bit more when it comes to the type of flour to use for making tortillas.

A glass bowl with tortilla dough being mixed by hand

When my friend Rosa taught me how to make tortillas, she introduced me to El Rosal flour, which is a Mexican flour that can actually be purchased at several stores throughout the United States, including Walmart!

While I learned to make flour tortillas using El Rosal (and they were incredible), I tested out the exact same recipe and technique using American all-purpose flour. The results were the same! So while El Rosal flour makes absolutely delicious tortillas and is the most authentic route to go, you can still get the same results using any other good quality all-purpose flour from the U.S.

A glass bowl with tortilla dough

Important Tips for Making Flour Tortillas

As simple as the ingredient list and method of preparing tortillas is, there are a few expert tips and tricks that will guarantee success:

  • Mixing the Dough: You must use very hot water, as in, as hot as your hands can stand. The water should not be boiling, however it should be very hot so that the dough comes together quickly and smoothly.
  • Rolling the Tortillas: It’s important to roll all the way over the edges of the tortillas so that they are the same thickness all around. The goal is a super-thin tortilla that’s see-through before cooking.
  • Cooking the Tortillas: Cook the tortillas for 30 to 60 seconds on one side before flipping them only one time and cooking them an additional 30 seconds. The goal is achieve slight browning in various spots as the tortillas puff and cook.

How to roll out flour tortillas

How to Store Homemade Flour Tortillas

While you are cooking the tortillas, it’s important to keep them warm inside a towel as each one finishes cooking. Stacking them atop one another in a folded towel helps the tortillas stay warm and moist, as the residual heat stays trapped within the towel.

Once the tortillas have cooled completely, store them inside a sealable plastic bag at room temperature for up to one week.

A stack of homemade flour tortillas in a blue towel

How to Re-Heat Homemade Flour Tortillas

To re-heat the tortillas, you can either use the stovetop pan method (just as you cooked them), or you can pop them in the microwave in between two damp paper towels for 15 to 20 seconds or until they’re warmed through.

When I make the boys’ quesadillas, I add the shredded cheese (and chicken or beans) atop the tortillas then microwave them for 20 to 30 seconds before folding, slicing and serving. So easy and so fresh!

Ready to give it a go? Read on for my recipe for 30-Minute Homemade Flour Tortillas and stay tuned for the corn version coming your way in a few weeks!

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30-Minute Homemade Flour Tortillas

Skip the store-bought tortillas and whip up a fast and fresh recipe for 30-Minute Homemade Flour Tortillas.

Author: Kelly Senyei
4.91 from 292 votes
A stack of homemade tortillas in a blue towel with cheese and cilantro in the background
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 (8-inch) tortillas


  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 2/3 cups hot water
  • 1/4 cup vegetable oil


  • In a large bowl, whisk together the flour and salt.
  • Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
  • Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
  • Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
  • Heat a large nonstick sauté pan over medium-high heat.
  • Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 191kcal, Carbohydrates: 32g, Protein: 4g, Fat: 5g, Saturated Fat: 4g, Sodium: 293mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Calcium: 7mg, Iron: 2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    I don’t how many times I’ve made these over the last few years, but they are definitely my go-to! Less calorie dense than the store bought here in Denmark, much better and much, much cheaper! Just wanted to say thanks

    I see in the comments that you don’t recommend a tortilla press for these. I tried it without reading the comments first, no surprise that it did not turn out great But… for an easy flatbread, I’ve done it a couple of times. Tortilla press – and then a bit of olive oil and garlic powder before baking them, easy and delicious!

  2. 5 stars
    I made tortillas using this recipe tonight. It was easy and the product was delicious. I love the flavor and the chewiness of it. Definitely better than store bought.

  3. Made this tortilla recipe for taco Tuesday night. So easy, quick and delicious! Turned out perfect the first time.

  4. 5 stars
    Thank you! These were perfect on the first try. Delicious! I didn’t want to run the store to buy tortillas and they also don’t have organic tortillas anywhere lately so I quickly made these with organic flour for our dinner. Homemade is so much better. ❤️❤️❤️

  5. I didn’t have quite the success that the other reviewer’s had adequate for my fish tacos, however, given the results of everyone else I think I need to keep working on it. Mine were crunchy instead of soft, but I don’t think I had the heat in the pan high enough when I first drop them in because my burner is really hot and I was afraid I’d burn my pan and burn the tortillas. Looking forward to trying it again though I hate opening a package of store bought tortillas and throwing the majority of them out. It would be nicer just to make them fresh when I need them.

    1. Hi Joyce – Hard tortillas can also result from a dough that is too dry or stiff. When preparing the dough, gradually add water to achieve a softer and more pliable texture. The dough should be soft and slightly sticky, but not overly wet. Looking forward to reading your results next time!

  6. 5 stars
    Ok I am an ammature but I made them perfect! Thank you so much now I am an expert! This is my new go to. I can’t buy the store ones because they all use enriched flour so I use the Walmart organic or King Arthur because there is no folic acid in it! Forever grateful.

    Carol Ann

  7. 5 stars
    My son really wanted quesadillas but another run to the store was not happening today.

    Found this recipe and he is on his second quesadilla! High praise from my picky little guy.

  8. thanks for your great recipes I will try to make these tonight. Do you ever or have you ever used the Tortilla press? there are so many out there and wondering if they make a difference for the cost and effort to use one.

  9. 5 stars
    First time I ever made tortillas and they came out fantastic! Thanks for the recipe and the tips. Way easier than I ever thought.

  10. 5 stars
    Quick and easy tortillas! I’ve tried other recipes including pouring style, and nothing was great. These are a nice texture and easy!

  11. 5 stars
    This is the first tortilla/unleavened bread recipe that I have been able to have much success with. The consistency instructions are what made it work for me.
    Thanks Much

  12. 5 stars
    Absolutely love this recipe! It’s a fave of mine and I do it at least once a week for my taco nights.

    I made extras this time. How can I store them to keep them fresh for longer?

  13. 5 stars
    Absolutely Love this recipe! All measurements and direction worked perfectly. I will definitely do this again.

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