Make perfect homemade flour tortillas every time with just 4 ingredients! These soft, pliable tortillas are ready in 30 minutes and taste so much better than store-bought.
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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.
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.
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.
- Mix the dry ingredients. In a large bowl, whisk together the flour and salt.
- Add the water and oil. Pour in the hot water (as hot as your hands can handle!) and the vegetable oil. Mix everything with your hands until a soft dough forms and no dry bits remain. If the dough is too sticky, sprinkle in more flour, 1 tablespoon at a time. If it’s too dry or crumbly, add a bit more water, also 1 tablespoon at a time. You’re aiming for a Play-Doh-like texture.
- Knead until smooth. Transfer the dough to your work surface and knead it about 10 times—just enough to smooth everything out. This quick knead helps develop just the right amount of gluten for soft, stretchy tortillas.
- Divide and flatten the dough. Cut the dough into 12 equal pieces and roll each one into a ball. Then gently flatten each ball into a hockey puck shape (this makes rolling easier later). Lightly flour both sides and keep them covered with a towel while you heat the pan.
- Roll and cook. Roll one piece of dough into an 8-inch circle—aim for even thickness throughout so it cooks uniformly. Place it in a dry, hot nonstick pan and cook for about 1 minute. Flip and cook for another 30 seconds or until golden brown spots appear. No oil needed—the dry heat is what gives those beautiful char marks!
- Keep warm and repeat. As each tortilla finishes cooking, transfer it to a clean kitchen towel and wrap it up to keep warm. Repeat with the remaining dough, and enjoy warm or let them cool for storing.
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.
- Keeping them Warm: 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.
Storage and Reheating Instructions
Once the tortillas have cooled completely, store them inside a sealable plastic bag at room temperature for up to one week.
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.
Can you freeze flour tortillas? Yes! Stack with parchment paper in between and freeze in a zip-top bag, they’ll keep well in the freezer for up to 3 months.
Ways to Use Homemade Flour Tortillas
Use these homemade flour tortillas for everything from breakfast burritos and cheesy quesadillas to soft tacos, wraps and even homemade tortilla chips. They’re endlessly versatile!
They’re also perfect for all your Tex-Mex favorites—try them rolled into Green Chile Chicken Enchiladas, smothered in Red Sauce Chicken Enchiladas or crisped up into Chicken Taquitos. And for a sweet twist? Use them to make Strawberry Cheesecake Chimichangas—trust me, they’re next-level!
When I make the kids’ 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? Try my recipe for 30-Minute Homemade Flour Tortillas and don’t miss the Homemade Corn Tortillas if you’re craving that classic corn flavor. Both are easy, delicious and totally worth skipping the store-bought kind!
Frequently Asked Questions
Absolutely. A neutral oil like vegetable or canola works best, but you can use olive oil if that’s what you have. Just know it’ll add a more pronounced flavor to the finished tortillas.
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.
Nope! No oil needed. As long as your pan is properly preheated, the tortillas will cook quickly and won’t stick. Bonus: You get those classic charred spots without the grease.
A tortilla press works great for corn tortillas, but not so much for flour tortillas. Because of the gluten in the flour, a press won’t flatten the dough enough. Stick with a rolling pin so you can get them super-thin and evenly shaped.
I’ve never made this recipe using whole wheat flour, so I can’t say with certainty what the results would be. If you try it, I recommend starting with a small amount of whole wheat flour by replacing 25% of the AP flour with the WW, then leaving the remaining AP flour.
This recipe was developed with all-purpose flour, so a 1:1 gluten-free flour blend should work, but I haven’t tested it myself. Keep in mind that gluten plays a big role in the texture and elasticity of these tortillas, so the results may be more delicate and prone to tearing. If you give it a try, let me know how it goes!
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.
Kelly’s Notes
- 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.
- Keeping them Warm: 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.
- Storage: Let tortillas cool completely, then store in a sealed plastic bag at room temp for up to 1 week.
- To reheat: Warm in a dry pan on the stovetop or microwave between two damp paper towels for 15–20 seconds.
- To freeze: Stack with parchment between each, seal in a zip-top bag, and freeze for up to 3 months.
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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.
I just made these and by far this is the best recipe! The only thing I did differently- I used olive oil.
These were easy to make, tastes really good and were still pliable when cold. I will be keeping this recipe!
So glad you enjoyed it!
Don’t use vegetable oil (bad seed oils). Use Lard. It’s the original way. You also need baking powder.
Absolutely delicious..I just made these and stuffed two together with cheese and pepperoni for my grandson. He loved them. They are so easy..thank you for this recipe
Thrilled you enjoyed the recipe, Marilyn!
I’ve made other tortilla recipes and this one is my favorite. I use olive oil.