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.

4.91 from 266 votes
A stack of homemade tortillas in a blue towel with cheese and cilantro in the background
Prep Time 15 mins
Cook Time 15 mins
Servings 12 (8-inch) tortillas

Ingredients 

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

Instructions 

  • 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!

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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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Nutrition

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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Comments

  1. Love the recipe! Would recommend letting the dough rest about 20 minutes after kneeling and before rolling out. It made them much easier to roll. Otherwise awesome recipe!!

    1. Okay I’m not understanding something. Once I cook it I put it in a towel so do I need 12 towels for 12 tortillas? If so it would be cheaper to go by a bag of tortillas rather than buy 12 kitchen towels. Also I have six pop-ups on your web page when I try to type this it makes it very hard.

      1. Hi Kerin! You just need one towel. :) You’ll stack the tortillas atop one another, as shown in the picture above.

  2. 5 stars
    I made a prototype with only 1/4 cup of flour just to make sure I didn’t waste a lot of flour. I’m new to cooking. I followed your directions and cooked the prototype on my blackstone griddle. It turned out great. Good as store-bought. I then used it to make a small prototype soft taco with ground beef (and taco mix), tomatoes, cheese,lettuce, and salsa. I am now ready for full batch. Thank you for this recipe.

  3. Basic question but could I roll out all the tortillas first and then cook them individually? Wasn’t sure if that would change the recipe or something. Thanks!

  4. Hi, I’m excited to try this recipe. Can I use my kitchenaid mixer as opposed to my hands for mixing (my hands suffer from a skin condition and may not fair well with the very hot water)? Sounds like a silly question, but wondering if that would produce a different result.

    1. Hi Katherine! I haven’t tried using a stand mixer so I’m not sure how tough the resulting tortillas might be compared to hand-mixing the dough. I would love to know your results if you give it a shot!

  5. 5 stars
    I absolutely love and depend on this recipe. This was my first recipe tried for tortillas but I have made them many many times since with no disappointments.

  6. 5 stars
    Would you be able to advise on gram measurements? My daughter and I struggle with the cup measurements as we don’t have them here in England and when we look it up on the internet there are different cup sizes which baffles us Thanks.

  7. 5 stars
    My husband works early morning and requested my tacos little did I know I didn’t have and tortillas.. looked this up and boom! Made them right on time before he got up and to work he goes with homemade tacos ! Thank you so much!!! I am enjoying some right now as well

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