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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bread

30-Minute Homemade Flour Tortillas

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

4.9 from 230 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. Hi Olivia! You can store them inside a sealable plastic bag at room temp. They’ll stay fresh for up to one week.

  1. 5 stars
    Made this recipe for the third time tonight! I’m a kitchen beginner, and I’m still slowly developing the skills to make tortillas well. Tonight was the best they’ve turned out so far!

  2. AWESOME!!! Happy 4th of July. Thank You very much. They came out great. Next time I will add some sugar and cinnamon. That will be a great breakfast tortilla. Have a great day and Thanks again!!

  3. 5 stars
    Thank you so much Kelly for the comprehensive instructions which provide for delicious result! With this recipe it’s a crime to purchase tortillas from the store. ✨

  4. 5 stars
    Absolutely delicious! Next time I’ll be making them with gluten-free flour for my grandson. This recipe is so easy…thanks!

  5. 5 stars
    My kids refuse to eat store-bought tortillas after I made these for them. I’ve tried other recipes and they are not as good.

  6. 5 stars
    This is the most successful tortilla recipe I have tried. Finally! Made chicken and black bean quesadillas with fresh tortillas for dinner. Yum yum!

  7. 5 stars
    I made these out of desperation after making everything for enchiladas to find out my tortillas were moldy.
    I can say I’m probably never buying pre-made tortillas again. So easy, SO quick.
    The hardest part was trying to roll them into even circles and not obscure shapes ha!
    Amazing recipe that not only tastes incredible, but anyone can make.
    Thanks for saving dinner!

    1. Hi there! 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.

  8. 5 stars
    Excellent tortillas! Even when using a good amount of whole wheat flour in the recipe, they turn out great. Instructions are spot on, easy and necessary to follow.
    I’ve made my own tortillas for decades. This is my new favorite!

    1. Thanks Jeanne and Kelly, I was wondering about using whole wheat flour in the recipe. Now I will try it.

  9. 5 stars
    Was ready to make enchiladas but alas! The store tortillas were WAY out of date. Found this recipe and it was spot on! Easy to do and economical to boot. Definitely Will make these again. Thanks!!

  10. 4 stars
    I made these tortillas today and they were incredibly easy to make and delicious, however, the texture changed completely when I baked them in the oven as burritos with salsa on top and some grated cheese. They were very chewy and tough. What did I do wrong as they were delicious until I baked them with a filling.

    1. Hi Angela! They’d like get dried out since there are no preservatives in them (unlike store-bought tortillas).

  11. 5 stars
    I made them with Organic white whole wheat flour due to nutritional requirements and they came out just fine. The instructions were very helpful. Thank you!

  12. 5 stars
    Awesome! All ingredients are common in every kitchen. I make my balls a little smaller (16) and use a pasta press machine for simplicity.

  13. 5 stars
    I made these gluten free and they turned out AMAZING. I just subbed flour for a gf flour blend and did everything else the same. I cut the recipe in half to test first before trying the whole recipe. I did overcook 5 of the 7 of them but even those ones were good, just a little chewery. But then I did the last two to the time you said in the recipe. Im mind blown that they never cracked or broke at all when eating them. Ill use this recipe forever, just do 1/4 recipe so that they don’t dry out since they are gluten free. Made to order. These have changed my life.

  14. I’ve tried to make soft tortillas before..but they never came out good. Most recipes say not to use all purpose flour…but w all purpose flour ..
    I made your recipe last minute..and they came out amazing, light and airy..perfect for my last minute taco dinner! Recipe is a keeper..

  15. 5 stars
    Really pleased with this recipe!! Will not be using store-bought product again. Success!!

      1. Hi Tammy – Absolutely! Here’s how to freeze them: Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have. :)

  16. If you had to guess at the temperature of the hot water, what temp would you think? I’m gonna try these tomorrow

    1. Hi Danielle – There’s no yeast in this recipe, so the exact temp of the water doesn’t matter, as long as it’s as hot as your hand can withstand, carefully of course! :)

  17. 5 stars
    I made this recipe for tortillas, they came out so good. They are only second to my moms. I always tried to get the recipe from my mom, but she never had one, she just made them. I would ask her, how much salt, how much oil, she would say, just a few pours, few dashes. I could never do it like hers. Thank you for your recipe.

      1. Hi! I’ve never tried this recipe with a vegetable oil substitute so unfortunately, I can’t weigh in on this.

  18. 5 stars
    I’ve never even tried making homemade tortillas before because I thought they would be way too hard! These were terrific and they passed my husbands taste test! I just need to learn to make them thinner. Thanks for your recipe! :-)

  19. Hello. Our family buys pre-made, raw tortillas that stay fresh in the fridge. Have you or anyone you know used this recipe that way and kept it in the fridge for already rolled out tortillas, ready to go? Thanks in advance.

    1. Hi Smith! I have never tried this so I’m not sure how fresh they would stay. Let me know if you give it a shot!

  20. 5 stars
    We are stuck home with impassable winter roads, we really wanted burritos- made with leftover bean soup and carne picada meat- I have never made homemade tortillas. These were super easy and AMAZING!!! Thank you so much for the recipe! My husband and girls are now insisting on boycotting all further tortilla purchases!

    1. Hi Kelly! I’ve never tried this recipe with a vegetable oil substitute so unfortunately, I can’t weigh in on this.

  21. 5 stars
    I love this recipe! I have never made tortillas from scratch and I nailed it on the 1st try thanks to this recipe! I will look no further! It’s already printed and added to my recipe binder! Thank you so much for sharing!!!

  22. 3 stars
    I made them a little big so it only made 8. As a beginner i made the first ones too thin and they ended up crumpling upon folding so that would have been nice to know in the instructions. Waaay too much water. I had to add so much flour to get it not to be sticky. I would use a different recipe next time.

  23. What a great recipe! You mentioned that corn tortillas would be coming in a few weeks, it has been a year and a half, any chance we can see that soon???

  24. 5 stars
    I just made these and my husband and I loved them. The recipe is simple. Yes a few steps to get to the end result but so worth it. I doubt I’ll be buying anymore flour tortillas in the future! Thanks Kelly!

  25. Thank you for sharing this recipe, it’s simple and quick. The results are amazing. I love it! My son doesn’t like flour tortillas and he ate three! The next day he asked it we had more.

    Do you have any tips on how to roll them into circles? My tortillas were not to round.
    :)

    1. I’m so glad to read this, Berlyn! It takes practice but here’s a tip for round tortillas: Roll one direction, make a 1/4 turn and roll, make another 1/4 turn, and roll again. Continue this process until you have an 8-inch circle. :)

  26. 5 stars
    We just moved to Zimbabwe. While I love the food here there are certain things that are hard to find. Tortilla shells were one. And I was craving tacos and fajitas. So glad I found such a simple fast recipe. And they were delicious. Now that I have found this site it is one of my staple go to recipe sites. Lifesaver!

  27. 5 stars
    So simple. I added a teaspoon of smoked paprika otherwise followed the recipe to the letter the results were fabulous. Shame you have to store them flat for the freezer and keep the at the top so they don’t get crushed when you make too many!!

  28. 5 stars
    First time to make tortillas and this recipe actually works. Follow tips, use fresh flour and Spectrum all vegetable shortening and you’ve got it. Will definitely make again. Thanks Kelly

    1. Hi Monique! You can absolutely let the dough rest for 30 minutes up to a couple of hours before dividing it into balls and rolling it.

    1. Hi Patty! You can store them inside a sealable plastic bag at room temp. They’ll stay fresh for up to one week.

  29. Actually, as a matter of fact, that’s exactly how many Mexicans (to my knowledge at least) usually make their homemade tortilla chips… (a.k.a: “totopos”)… by cutting tortilla shells into triangles, then (deep) frying (or baking) them until light, golden brown & nice ‘n crispy!! Yummm!!! :)

    1. Hi Sonja Ann! I’ve never tried this recipe with a vegetable oil substitute so unfortunately, I can’t weigh in on this.

  30. Having a problem with the dough, 3rd time trying!. The dough stretches back. I have a press for them and it stretches back. Over and over again. I spent all day yesterday trying different recipes and couldn’t get it right. I know it is something really stupid. I made them last month and they were fine. Any suggestions?

    1. Hi Diane! Traditional tortilla presses aren’t meant for flour tortillas, but rather for corn (made with masa) since the gluten in the flour causes the tortillas to stretch. You’d want to use a rolling pin for flour tortillas. Hope that helps!

  31. 5 stars
    Simple..will never buy again!!!Thank you for letting us know the feel of the dough…far more important than the quantity of flour and liquid.

  32. 5 stars
    Best recipe and very easy, thank you!
    Stayed soft even overnight in the fridge! No need to worry not having yogurt.

    1. Hi Tonya – I’ve never made this recipe with whole wheat flour, so I can’t say with certainty what the results would be. If you do try this, 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. Hope this helps!

  33. Wow, I just made these for the first time. I cut the recipe in half and it worked out perfectly. Delicious!

  34. 5 stars
    Since finding this recipe, we have made probably 6-7 times.

    World of difference between fresh and homemade!!!! Simple and tasty.

  35. 5 stars
    Thank you for this easy recipe I just finished making a batch and they are delicious. Exactly what I have been looking for.

  36. Hi! I saved these on insta because it said they freeze well but I don’t see any freezing/reheating instructions- any specific tips needed? Thanks!

    1. Hi Jordan! Here’s how to freeze them: Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have. :)

  37. I tried this recipe a couple of times. Unfortunately I was never able to get the dough right. If anyone has a high altitude modification I would love to know!

    1. Hi Stephanie! I’m not a pro at high-altitude baking, however I believe you’ll need to add additional hot water.

    1. Hi Brandi! Once the tortillas have cooled completely, store them inside a sealable plastic bag at room temp for up to one week. :)

  38. 5 stars
    Quick and easy! Made tortillas for the first time ever with your recipe. I enjoyed it and they are delicious!!! Thank you.

  39. 5 stars
    I had been looking for a good vegetarian recipe for flour tortillas. This is an easy and simple recipe! I used avocado oil instead of vegetable oil and organic all purpose flour. I cooked mine on a traditional cast iron pre-seasoned comal. They turned out delicious! I’m saving this one for future use! Thanks Kelly!

  40. Great recipe. Really simple and easy to follow. I baked them instead of using the pan. The first batch puffed up and became like a shell. The next batches I pierced with a fork and ended up becoming like soda crackers. Great with the homemade nacho dip my mom made.

  41. 5 stars
    Have made a few times – so good and easy! Can I roll these out ahead of time and store in the fridge, with parchment between, until ready to cook? Want to prep as much dinner before work as possible! :)

    1. Hi Nicole! So glad you’re enjoying the recipe. I’ve never tried rolling them out in advance, but I have kept the balls of dough at room temp for an hour or two prior to rolling and then cooking.

  42. 5 stars
    Thank you so much!! It takes a little practice but it works! I am on a low sodium diet (limited to only 1,000 mg a day) so I thought I had to swear off flour tortillas but this recipe works for me if I skip the salt. Wonderful!

    1. Hi Amy – I’ve never tried this recipe with a vegetable oil substitute so unfortunately, I can’t weigh in on this.

    1. Hi Kellie – A tortilla press won’t work very effectively because these are flour tortillas so the gluten in the flour will not stretch simply by using a press. A rolling pin is really the way to go!

  43. 5 stars
    Been wanting to make these for a while. I made half the recipe for my first try and they came out REALLY good. After the 2nd or 3rd one I had a system and could roll them out faster than I could cook them. SO MUCH BETTER than store bought!

  44. 5 stars
    Great recipe. I had to whisk/stir the HOT WATER IN because it was too hot to handle immediately, but that worked fine. I made 1/2 the recipe. YUM!

  45. 3 stars
    They look good but kind of bland. But then I’m from Az and have had the best there is. I need to figure out what I need to add. But thanks for the recipe! They were super easy to make. It’s nice to have a base to start with.

  46. 5 stars
    Easy, accurate ingredients, quick. I rolled out all “pucks” at once and used a griddle to cook 2-3 at a time. They come out nice and thin.

  47. 5 stars
    Needed tortillas for dinner. Just made for the first time and they were SO easy. This recipe is definitely a keeper. Never thought of making these from scratch before, but glad I did.

  48. 5 stars
    I use this recipe for few months now, when I need homemade tortillas, thank you. It is very simple abd easy to make and the result is always great

    1. Hi Erik – I note in the instructions to “Heat a large nonstick sauté pan over medium-high heat.” You do not need any oil in the pan. :)

    1. Absolutely! This is how I’d suggest doing so: Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have. :)

  49. 5 stars
    I use your recipe regularly. It’s quick and easy. Great for week day dinners! My kids love them, in fact we all love them.

  50. 5 stars
    We discovered just before dinner that we’d forgotten to buy tortillas, so I searched and found your recipe and decided to try it. Of course I missed the part about rolling them to see-through thinness (lol), but they still turned out pretty well. Will definitely try again, thanks so much for sharing your recipe!

  51. 5 stars
    I’ve made these twice now and they are great.I do use a rolling pen and roll them just to the point that I can see the pattern of my pastry sheet.If you want to make them smaller you’ll have to divide them up to the size you need. I will try different types of shorting.I do like the natural lard that they use down in Mexico. I used 180 deg.F water and used a spoon to keep from burning my hands.I have a stand mixer and if I want to make a bigger batch that is what I will use.

  52. 4 stars
    I’m not do yet but I’m sure it is perfect recipe. Thanks for sharing this kind of recipe a great help for everyone.

  53. 5 stars
    I’ve tried a few different recipes and this is by far the best. I can stop looking now. I used wholemeal flour and they were light and delicious, great the next day too. The warm water is great advice – I felt the difference. Thank you.

  54. I’m in a little town in thailand, no tortillas here. Your recipe is great. We have had fish tacos and they taste so good.

  55. I replaced the 2/3 C portion of water with milk. These stay moist and tender for days. They freeze well also.

  56. 5 stars
    These are not only super easy to make but same texture and taste as the tortillas from our favorite texmex restaurant (Lupe Tortilla). Thank you for such a great recipe.

  57. 5 stars
    I’ve never had success with making tortillas until I made these! Thanks so much for such an easy recipe that actually works.

  58. 5 stars
    I’ve tried this recipe a couple of times, and they have consistently turned out so well for me! I can’t believe how simple and quick they are to whip up – pretty certain I won’t be buying store-bought tortillas anymore! :)

  59. These. Are. Amazing. I’ve been a wife for 11 years and a mother for 10. Finally, after all this time I can make tortillas for my families that aren’t crackers.

  60. 5 stars
    I am by no means a good cook and even I was able to make these. My husband loved them and insisted we should make these every time we have tacos. I loved how quick and easy these were to make.

  61. 5 stars
    So easy to make. Must be foolproof if I got it right first time. Very satisfying to have good homemade tortillas. Thank you

  62. I usually make my flour tortillas in the food processor using lard and baking powder. Do you think this recipe would work in the food processor using oil or would it be too soft?

    1. Hi Sabine! I haven’t tried using a food processor so I’m not sure how tough the resulting tortillas might be compared to hand-mixing the dough.

  63. 4 stars
    First off, thank you for sharing this recipe. Due to some allergy concerns, our family regularly consumes flour tortillas instead of bread. However, trying to be as natural minded as possible, we prefer making our own knowing exactly what goes into them. We made 2 batches of these yesterday and while they were good, they weren’t exactly what we’re used to and hoping for. Not sure if it’s because of something I did or if possibly there’s a need to add some baking powder to get them a little more fluffy. Either way, I’ll keep working on them to try and perfect them. Thanks again!

  64. I’d never made tortillas before and I tried your method tody. The results were excellent! I made no modifications to the ingredients, but I did use a tortilla press instead of rolling the dough. My dough was just a little sticky, but not so sticky that it was difficult to work with (yes, I did use all purpose flour). The next time I make these, I’ll probably use 4.25 cups of flour instead of 4.0 cups. Great recipe, very well explained and demonstrated. Thanks for sharing!

  65. I followed the recipe exactly as written and they turned out absolutely perfect. The whole family enjoyed them. Thank you for this quick and easy tortilla recipe. I’ll be making them again and again.

  66. 5 stars
    We needed a few tortillas in a hurry so I found this and made a partial recipe. The tortillas were excellent and we will make this again.

    Thanks for the recipe.

  67. 5 stars
    Super easy and very tasty! Like another reviewer I had to add extra flour – probably 1/2 cup or so of AP.

  68. 2 stars
    These took a lot longer to cook and turned more into flat bread. I also had to use a ton more flour to make it not so sticky. These are NOT 30 minute. Will be using a different flour tortilla recipe next time.

    1. Hi Mandy – I’m sorry you experienced that. Did you roll them super-thin until they were see-through before cooking?

  69. 5 stars
    Just made these for dinner with chicken fajitas. Incredible! Simple, easy, and delish. Thanks for sharing this recipe!

  70. 5 stars
    Hi,
    Here’s my story – I wanted to try a certain recipe and tortillas are not quite such a ‘thing’ in this country. So I bought some, of a pack of 10 I was able to use 3 – they broke, went to holes, stuck together and ultimately tasted like cardboard. I still wanted to try the recipe, and searching the net found your site, I’ve halved your quantities (cos’ there’s only 1 person) – I made them 10 minutes ago and am so thrilled.They are light, not breaking into holes and not stuck together – taste great.
    I confess, they are not all exactly the same shape but I guess that’s practice and I’m just tickled pink they are so good!
    Oh and your tip for rolling the edges was really helpful, my first one had a slightly thick piece on one end so by the next ones I was able to see what you meant.
    Great recipe, thanks!

  71. 5 stars
    My first time making tortillas. They didn’t come out round much, but they taste good.
    Thank you for this awesome recipe.

    1. Hi Nancy! Yes, you can freeze them. This is how I’d suggest doing so: Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have. :)

  72. 5 stars
    Made these tonight using 1/2 white whole wheat & 1/2 all purpose flour. Delicious, thank you!

  73. 5 stars
    Making my 2nd batch of these! Now if I could only get them to “look” like a tortilla!! Love them though! Thanks!

    1. It just takes practice but you’ll get there! I’m so glad you’ve been enjoying the recipe!

  74. Just made these and they turned out great. Used whole grain flour but want to try the flour suggested here

  75. HI I TRIED IT WAS SO YUMMY AND MOUTH WATERING. KEEP POSTING SUCH RECEIPES IN MEXICAN FLAVOUR. I LOVE TO MAKE NEW MEXICAN RECEIPEES EVERY SUNDAY.

  76. Followed directions and used proper amounts of ingredients but sadly they did not turn out for me. Dough was sticky even with more flour added and wouldn’t roll out correctly. I don’t know what happened. :(

  77. 5 stars
    Great flour tortillas! I used my tortilla press. I liked that you didn’t have to let the dough rest a while like you do with corn tortillas.

  78. Am I addfing the hot water with the oil, mixing it and then adding it to the dry mixture. also what is your idea of hot water …how hot

    1. Hi Nicholas – No need to mix the water and oil together before adding them to the dry ingredients. And you’ll want your water hot but not boiling. I made these on IG Live and I think you may find watching it helpful. Here’s a link to watch: https://bit.ly/2OtqERu :)

  79. 5 stars
    First time making tortillas and they were great! It ended up begin a fun family activity with my 2.5 year old helping me roll them out. They may have not all been circular or the prettiest, but they were delicious!

  80. 5 stars
    My first tortilla recipe and it came out PERFECT! My dad used it for tacos and they were wiped out, part of the clean plate club!

  81. Made it. Was super easy compared to other recipes. Not that I have the hang I may never need to buy processed store tortillas anymore. Thanks!

  82. could I use this recipe to make baked sugar cinnamon chips? My recipe calls for uncooked tortillias….not to be found in NYS.

    1. Hi Ann – I’ve never tried baking this recipe so unfortunately, I can’t weigh in on this. Let me know if you give it a shot!

  83. 3 stars
    While the recipe was easy and everything formed perfectly, my tortillas came out thin but dense. Im new to making it so maybe I needed to much? Tortillas tasted like dough even though it was brown bubbles on them. Probably my fault they came out bad. I rate this 3 stars bc I felt like it was plain.

  84. 5 stars
    I just made them for vegan tacos… very nice. Next time I would cut the dough into 14 blocks so that they would be a bit thinner. Thanks for the recipe. I won’t buy flour tortillas again. I am no abuela either, but how on earth could this take you 1.5 hours?! I took me 30 min toasting them in two sautes.

  85. 5 stars
    I made these a few weeks back using lard instead of oil. My family went nuts over them. Just finished making them again for breakfast brisket tacos! Easy and delicious recipe. Thanks for sharing!

  86. 4 stars
    While the flavor of these is excellent, the estimated time to prepare is ridiculously wrong.

    I think if I were a Mexican abuela who made these every day of her life, I could finish in 30 minutes. However, I am not a Mexican abuela and this recipe took me 1.5 hours to complete and I was working the entire time.

    Nevertheless, we are going to really enjoy our fish tacos tonight because of these pillowy babies. :)

    1. Thanks so much for your comment, Claire! You’ll definitely get faster the more you make them. I’m thrilled you enjoyed the recipe!

  87. 5 stars
    Thank you for sharing this recipe. I have been looking for and had tried many tortilla recipes and your recipe came out perfectly when I tried it. Now, we could enjoy a homemade tortilla! Thank you so much!

  88. 5 stars
    First time making tortillas. Super easy to make and they turned out great! Definitely a recipe I will keep and continue to make! Thanks for the great recipe :)

  89. 5 stars
    First time making tortillas. Super easy to make and they turned out great! Definitely a recipe I will keep and continue to make! Thanks for the great recipe :)

  90. 5 stars
    Never even thought to make my own flour tortillas until I wanted to diet without any processed foods. So I gave it a go and these were so easy, and very good!! These will be a go to! I’m going to try with a stone ground whole wheat flour next!

  91. 5 stars
    my wife is from belize and when she moved here her aunt told her to use organic flour for some reason, and the tortillas turned out just like home. We didnt have any yesterday and used white lily all purpose and they turned out thinner and crispier, almost like a cracker. I dont know why though. I guess we will go back to kroger or walmart brand organic.

  92. 3 stars
    I made this recipe for the 4th of July. When we made it, the dough was still a little too dry so we had to add some more hot water, but overall it turned out well.

    1. I’m glad you enjoyed the recipe, Lauren! Is it very dry where you are? That could be why you needed to add more water. :)

  93. 5 stars
    I’ve made this recipe three times, and every time the tortillas turn out so nice! I’ve only used half the recipe every time. If you do so, make sure to keep the oil the same. She’s very right about the water, make it as hot as possible. I have an electric stove top, I had it at at 8 the whole time. I don’t have the patience to sit in the kitchen but if you do, I’d recommend 7/7.5 to really allow the tortillas to cook on their own. I am no cook but this recipe always turns out amazing.

  94. 5 stars
    Just tried this and it worked like a charm! I am never going back to store bought tortillas! I already want to sub the oil for butter and see what happens. My hubby loved them and bailed me out when the dough got sticky – adding the flour a tablespoon at a time worked well as suggested. Social distancing has been improved by this recipe…thank you for posting it!!!!

  95. 5 stars
    Delicious! Are used self rising flour which I had bought by mistake and it worked beautifully. I also used avocado oil. Because that’s what I had. We are very happy with the results.

  96. 5 stars
    These are good good good good good! That’s an exact quote from my husband! We made then together – me rolling them out, and him cooking them on our 40 year old cast iron skillet ! This recipe is perfect – they taste totally authentic. And they are so fun to make!

  97. 5 stars
    These became an instant family favorite! I’ve made them almost weekly. Never buy store bought tortillas again!

  98. 5 stars
    I baked 4 out of the 12 tortillas. That was good for the two of us, my husband and me. Can I freeze the remainder of the rolled out circles and cook them later?

    1. So glad you enjoyed the recipe! I haven’t tried freezing the dough, so I’m not sure what the results would be.

  99. 5 stars
    Excellent recipe! I’m not especially fond of making pie dough, rolled cookies, etc so I was apprehensive to make these but I took your notes to heart, mixing quickly to not burn my hands on the kettle water and this was by far the easiest dough I’ve ever worked with, every step of the way. They were delicious, thank you.

  100. 5 stars
    I made the tender tortillas recipe for father’s day and with my partners help. Great recipe which delivered on all aspects! No more store bought tortillas for US! Yeah!

  101. Really turned out very nice. Jst could not roll them round! haha… Made odd shaped quesadilla with them…

  102. 5 stars
    This recipe delivered everything you promised. Quick, so easy and tasty. I made them thinner than the ones I find in the store which made me very happy. I also like that I can make as many of as few as I need. Thank you so much!

  103. 5 stars
    How hot is “very hot” water ?? 110* F? 120* F?
    Sifting the flour is essential to cohesion in any recipe.
    Do we use sifted flour when measuring?
    Can/should we dissolve the salt in the hot water?
    Thanks…

    1. Hi Molly – I never sift the flour or dissolve the salt and the recipe works great! There’s no yeast in this recipe, so the exact temp of the water doesn’t matter, as long as it’s as hot as your hand can withstand, carefully of course!

  104. 5 stars
    Just like you said. I made enchiladas with these tortillas and they were fantastic. Much better than store bought, and so easy to make.

  105. 5 stars
    Quick and easy will be an understatement. These turned out really well and I’m glad there’s another item that I can make at home. Thank you!

  106. I’m going to try these, since we’re still under a semi lockdown and I don’t want to go back to our excellent little Mexican bakery just yet. The standard grocery store tortillas have a mile-long ingredient list that leaves them rubberized and off tasting. I like the fact this recipe calls for vegetable oil and not lard. Thanks.

  107. 5 stars
    They are great! I have tried to make tortillas for years and they never turned out. I love tortillas. These turned out GREAT! I will NEVER buy them again. THANK YOU!

  108. Hi, how about burrito wraps? Im having a lot of trouble making them softer and foldable but im not getting any luck. Thank you, you are awesome!

  109. My first husband was Hispanic and taught me how to cook many authentic Mexican food dishes……he didn’t like flour torts, so I never learned how to make them. I have tried dozens of recipes, and this is by far THE BEST!! The hot water and use of vegetable oil makes all the difference in the world! Thank you so much.

  110. This is a great recipe- I shared with many friends. Do you have any tips for rolling them out? Do you roll them out before cooking? Thanks!

  111. 5 stars
    First time making Tortillas and they came out amazing! I let the dough rest for a good 30 minutes before rolling them out. I kind of loved that they weren’t in perfect circles(my own fault) but instead felt rustic like a delicious flat bread. Used them for turkey wraps, quesadillas and can’t wait to make more and use in other applications!

  112. very good! I used coconut oil for the vegetable oil. Gave the tortilla a bit of a sweet flavor. I rolled them a little too thick as I missed the “paper-thin” tip at the beginning. Very quick to make the dough but a little time consuming to roll out each one and fry one at a time.
    Can I freeze them?

    1. Hi Mary! Yes, you can freeze them. Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  113. 5 stars
    So easy to make and my boys love them! My oldest decided he wanted to make himself a pizza-dilla as soon as he tasted one!

    1. Hi Angela! No, while you are cooking the tortillas, keep them warm inside a dry towel as each one finishes cooking. If you re-heat the tortillas in the microwave, place them in between two damp paper towels for 15 to 20 seconds or until they’re warmed through. Hope that helps!

  114. 5 stars
    I’ve never made tortillas before and this was so easy. Thank you for sharing. I make them once a week now.

  115. How long do you let the dough rest b4 frying them, also can I use an electric tortilla press. Thanks in advance

    1. Hi Tony – No need to rest the dough at all before frying them. And I’ve never used an electric tortilla press with this recipe so I can’t say for certain what the results would be but it *should* work.

  116. 5 stars
    First time I’ve been successful at soft and tasty tortillas. This is definitely a keeper. Thanks.

  117. Made the tortillas and they came out fantastic! Family loved them. My grandmother always made them with lard and I thought for years that this was the way to make it. I’m so glad there was another way

  118. 5 stars
    This was the fastest I’ve ever made tortillas. I usually go the lard route but I’m all about less mess and time. These are perfect! Works best in a cast iron skillet.

  119. I’ve made these twice and I’m making them again!….Why would you buy if you can make homemade!…..5 stars!

  120. Wow! These were so simple and easy I can’t believe I have been buying tortillas in plastic for so long. Never again after having this recipe. Delicious!

  121. 5 stars
    Loved this. I’ve tried before but never managed to make it work until I tried this recipe. I did have to add a lot of flour because it was way to sticky but they cane out great. My family enjoyed them so much and they where still great the day after too. I put them on the bbq for lunch! Great with a salad and some vegg.

  122. I love recipes like this. These days when it’s difficult to just make a quick run to the grocery store, I love making things from scratch with ingredients I already have a home. Made these a couple of weeks ago when we had tuna salad wraps but actually going to make tacos tonight. I’ll make these while I Zoom with some friends this afternoon!

  123. 5 stars
    Out of the several recipes I tried, these were by far the quickest, easiest, softest, and tastiest. The very hot water must be the magic key. No need to search any further for another recipe, and I’m also going to pass it along to my daughters. Thank you so much for sharing this.

  124. 4 stars
    I have made these a few times now and I always find that I need to add a bunch more flour to get the correct consistency. Measuring flour is always such an adventure when making something by recipe so I usually prefer to weigh it instead of using a dry measuring cup; because I weigh the flour while makinbg this recipe (125gm per cup), I have found that I do not need nearly as much water as this recipe calls for. Outside of this little issue, I love the flavor of the tortillas from this recipe :)

  125. 5 stars
    LOVE THIS RECIPE!!!
    So simple and easy to make thanks to the steps and tips provided.
    I don’t think I can eat store bought ones again.
    Thanks for sharing the wonderful recipe with us.

  126. 5 stars
    My first attempt at tortillas and they were awesome! Your live IG link in comments was the MOST helpful! Can’t wait to try some more of your recipes!

  127. 5 stars
    Loved it! This was my first time making tortillas and they worked out so much better than I could have hoped!

  128. 5 stars
    These are so easy to make, and so tasty! I cut the recipe in half because I’m only cooking for two, but still got 10 good-sized tortillas.

  129. 5 stars
    I’ve tried different recipes and this was the best by far. They rolled better and cooked better. Thank you

  130. 5 stars
    This was my first time attempting to make Flour tortillas and it was a success! Thank you for the recipe. My husband was absolutely impressed.

  131. 5 stars
    I had no idea how easy it was to make flour tortillas. This recipe totally gave me the confidence to try and they came out great! And I love that you can freeze them.
    Won’t buy from the store again. Thank you!

  132. 5 stars
    My first time making tortillas! The recipe was very easy to follow and they were delicious. I can’t believe it took me this long to try making them from scratch. It sure won’t be the last time. I made half the recipe and got 6 tortillas, perfect for our family of 3. Next time I will go ahead and make the full batch and store some of the extras.

    I really appreciated that you gave helpful tips like the consistency to look for, timing, etc. They made a big difference in making sure I was on the right track. Thanks for sharing!

    1. You are so welcome, Kelly! I’m thrilled you enjoyed the recipe and I’m glad you found the tips helpful!

    1. Hi Sarah! You can find the estimated nutritional info for one tortilla by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  133. 4 stars
    I made these in a food processor: blend dry ingreds, pour in liquid while it’s running, then pulse after it clumps up, knead a bit after. Super easy. My first batch I got blackened spots because my heat was too high, using a cast iron skillet on an electric stove. 30 seconds a side, and I was setting off the smoke alarm, oops! Second batch, I preheated the skillet longer, but lower heat setting, and the one minute timing was perfect. I will be experimenting with additions next! I’m making half a recipe at a time.

  134. 5 stars
    First time making them and I halved the recipe (as only me and my hubby) – OMG divine! There is no way I’m buying store bought again. I used my tortilla press first and then rolled them nice and thin with a hand roller. So so so so good!

  135. 5 stars
    Great recipe! Used the fat that rose to the top of our last batch of bone broth (after it separated and became slightly firm in the refrigerator) in place of oil. Turned out great. Thank you for sharing!

  136. Hi … I was hoping to make these again this afternoon. I made them a couple weeks ago. They turned out great. I found them time consuming to make just because you have to repeat everything 12 times. I did LOVE that I could freeze them and take out when we need them and they tasted great. I was hoping if you had any tricks to making the rolling into circles faster and maybe how to cook them so they turn out to look more like yours. I found I was messing up with the cook time. I wanted to make sure they were cooked but then I would get black marks on some. Not sure if you can help but thought I would ask before I started trying. Thanks again!

  137. Gonna make these tomorrow for the first time. Any thoughts on using a Kitchenaid mixer with the dough hook attachment for the “form and knead” part of the preparation? TIA.

    1. I haven’t tried that so I can’t say with certainty what the results will be but it *should* work. Let me know if you give it a shot!

    1. Hi Carol – Yes, you can freeze them! Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  138. Kelly, this is THE BEST tortilla recipe I have come across…and I’ve been looking. They were thing, chewy and soft…PERFECTION!! This is a keeper for sure. After dinner I couldn’t help but pass it on to 5 other friends. Thank you, thank you!!

  139. 5 stars
    Wow just made these tonight and was surprised at how easy and tasty they are! I really like the soft and chewy texture. I made them first and they stayed warm in a folded towel until dinner was ready. Yum!

  140. 5 stars
    My first successful try at making tortillas. They never came out right before until I learned from you that the trick is hot water! Thank you, this was so easy, and I’ll never go back to store bought!

  141. 5 stars
    This is an amazing recipe. So easy to make and absolutely delicious! My husband said they are the best tortillas he has ever eaten, and now my children won’t eat bought flour tortillas. The second time I made them my 6 year old did most of the prep. This will definitely be my go to tortilla recipe from now on.

  142. 5 stars
    So, so easy. I had never made tortillas before. They disappeared quickly. I was low on regular flour, so mixed in some chickpea flour. They disappeared quickly.

  143. 5 stars
    My kids say they never need to buy tortillas again. My daughter said store tortillas need something on them but these ones are so good they can be eaten plain.

  144. I just saw the TEMP setting.(4 times a charm..LOL) Sorry for doubting you forgot to include this.I dont see my original comment so if this comment makes it to press, I had ask about pan heat setting. OK, lets make mess!..LOL

  145. 5 stars
    oh wow I had no idea they were so easy! During this current situation, I had leftover roast that I wanted to make it into fajitas and did not want to go to a store just for tortillas! They were easy and wonderful.

  146. 5 stars
    My first time trying to make tortillas– thank you for this! The family LOVES them and we made fajitas as well as cinnamon sugar treats. LOVE!!!

    1. Hi Ann – I’ve never tried this recipe with a vegetable oil substitute so unfortunately, I can’t weigh in on this.

  147. Hi Kelly!

    Have you ever tried freezing them? I live alone so don’t want them to go bad after a week.

    Thanks & stay safe!

    1. Hi Emily – Yes, you can freeze them! Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  148. 5 stars
    This was so easy and actually kind of fun. I loved the consistency of the dough and I am so not a dough person.

  149. Since I am running low on certain things (but also trying to avoid the store), do you think I could sub canola oil for vegetable oil?

    1. Hi Christy! I haven’t tried that so I’m not sure what the results would be. Let me know if you give it a shot, I would love to hear your results!

  150. These were so good!! We usually eat gluten free ones but I made them with our flour and they turned out so much better! I decided to make them since the store was out of gf and I’m so glad I did! I won’t go back!

  151. 5 stars
    Perfect snack. Had all the ingredients on hand, quick and easy to make, and tasted delicious. I’ll certainly be making my four tortillas for future gatherings!

  152. 5 stars
    This is a great recipe! I had to knead it a little more than 10 times to get it into a smooth state. But it was only about 1-2 minutes. Absolutely delicious!

  153. 5 stars
    This recipe makes tortillas that my grandma use to make growing up in the 80’s. Have you tried these with a tortilla press? I have a press that I bought but haven’t opened yet.

  154. I made them & absolutely loved the results and the recipe was a breeze to make. Btw, I halved the ingredients (for 6) with no problem! Thanks for sharing this recipe!

    1. Hi there! I’d recommend making the tortillas and freezing them (rather than freezing the dough). Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  155. 5 stars
    Made these with mct oil b/c my daughter has to limit long chain fats. They were absolutely delicious as burritos and with cinnamon sugar on top.

  156. 5 stars
    Tried this recipe because the stores were out of tortillas. So glad we did! These were easy, quick, and incredibly tasty.

    1. Hi Tiara – I haven’t tried this recipe with any other type of flour so I’m not sure. You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!

    1. Hi Taylor! Yes, you can freeze them! Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  157. 5 stars
    I made these for the 1st time tonight. The recipe was super easy to follow & they are soooo delicious. I won’t be purchasing store bought again after learning how easy these are!
    Thanks for sharing :)

  158. 5 stars
    My first time making tortillas and it was pretty easy. I would suggest rolling the dough pretty thin as it seems to cook more evenly. With more practice I’m sure my rolling technique will produce rounder shells. Thanks for the recipe! :)

    1. If definitely takes practice but you’ll get it! And I’m so thrilled you enjoyed the recipe :)

  159. Thank you for this recipe! I can’t wait to try it! Have you tried this recipe with whole wheat flour?

    1. Hi Tarin – I’ve never made this recipe with whole wheat flour, so I can’t say with certainty what the results would be. If you do try this, 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. Hope this helps!

  160. 4 stars
    Hi. Not sure where I went wrong, but in some parts of the tortillas, it formed large bubbles. These made more contact with the pan, and then became very crispy! Did I roll them too thin do you think? Trying to work out why they had large bubbles.

    1. Hi Ruth! Bubbles are normal but if them become too large, pierce them so the tortilla cooks evenly.

    1. Hi Lexi – I haven’t tried it so I’m not sure what the results would be. Let me know if you give it a shot!

  161. I plan on making these tomorrow. Obviously mixing by hand is the traditional method but would the end result differ if I use my stand mixer?
    Thanks!

  162. 5 stars
    Delicious! My only issues is mine get super crunchy. I need to figure out out to get them softer… not rolling so thin possibly?

    1. Hi there! Yes, it sounds like you may have rolled them a bit thin so they were more cracker-like than tortillas.

  163. 5 stars
    Just made them and ate one goof-shaped tortilla with butter, cinnamon and sugar. Really good! Thank you for posting!

  164. 5 stars
    Ran out of tortillas and instead of going out we tried these. First attempt at making them and they did not disappoint! Need to improve my own skills but recipe wise, 5 Thank you for sharing!

  165. 5 stars
    Excellent recipe, only four ingredients, perfect. my husband sensitive to added chemical preservatives ( migraine headaches ) so many grocery store tortillas have calcium propionate ( also causes autism in some folks). With shortage of foods now, we cant find ready made tortillas without chemical additives. Thank you, you’re a life saver!

  166. 5 stars
    I was reluctant to make my own shells, but these are a game changer. This IS the only way I will be making my shells. Delicious!

  167. 5 stars
    Super easy. Super high yum factor. Only issue was burnt flour in the pan but I may be able to remedy that with a different pan.

  168. 5 stars
    Worked perfectly, and tasted delicious; thank you so much! Note: we were out of regular salt, so I reduced the salt requirement a bit and used Sabrosa Seasoned Italian Seasoning Salt instead…very nice. Thank you so much for sharing this recipe! Now we don’t need to go out for bread!

  169. 5 stars
    We live in Tucson and we’re extremely picky about tortillas! The recipe was quick and easy. I substituted avocado oil and the tortillas turned out marvelous and delish! I love it that there are only 4 ingredients vs 20-40 in brands we’ve purchased.

  170. 5 stars
    We found out we had to add an additional 3/4 cup of flour. We are at 6,800 ft elevation. But we enjoyed the easy recipe and the yummy tortillas. For the future we will start with less water. Thanks!

  171. 5 stars
    Just made these today and they are fabulous! I don’t have vegetable oil, so I used grape seed oil and that worked very well. Otherwise, I followed the recipe and instructions exactly as written. We immediately made burritos afterwards and I was so impressed. I wish we could post photos. Not only do they taste good, but they look really pretty :)

  172. 5 stars
    Made these today as part of my sanity plan after watching the video of the live stream Super helpful. Rolled them with butter and cinnamon sugar and they were excellent!

    1. YUM! I’m so thrilled you enjoyed the recipe, and I’m so glad you found the video helpful!

    1. Hi Jan – I haven’t tried it so I’m not sure what the results would be. Let me know if you give it a shot!

  173. 5 stars
    This was an easy recipe to make and easy to handle. I made huge burritos. They came out delicious. Thanks for sharing. This will be my go to tortilla recipe.

    1. Hi Mike! I wouldn’t recommend it. Tortilla presses work great for corn tortillas but not flour.

  174. Like so many right now, we are looking for a homemade wrap/tortilla recipe to work as our bread. We love using flour tortillas for making wraps in place of bread sandwiches, and bread is a rare commodity now in our grocery stores. Even flour is hard to find, but luckily I bake fairly regularly so it’s in my cupboard…yeast..again, hard to find. Need something without it.
    That leaves quick breads and wraps, and we’re not complaining. Love ’em! I also have more oil on hand as opposed to shortening (again-hard to find now).
    Am going to give this a try. It looks good. Thanks!

  175. 5 stars
    Easy recipe and turns out great tortillas. I leave mine a little bit thicker than store bought and they are perfect. Great recipe.

  176. 5 stars
    I have always wanted to make my own flour tortillas but could never find a recipe simple enough to follow. Thank you for sharing this, I am looking forward to giving this a try!

  177. Looking at making tortilla chips, what is the best way to make these? Would I just roll out thicker, cook as No small, then bake?? If so how long would I bake and at what temperature?

    1. Hi Kim – I’ve never tried making tortilla chips with this recipe so unfortunately, I can’t weigh in on this!

  178. OMG I just made this for my souvalaki, due to no yoghurt so quick and easy. Will use this recipe from now on..

  179. 4 stars
    First time trying this—great, simple recipe. I definitely need some practice but they came out so good–even the first one which was the “tester.” I wanted to know if a cast iron pan or other would be best? Appreciate your thoughts and time.

  180. Have used this a lot as we have burritos / tacos 2-3 times a week going to try something new with this recipe going to make the tortillas not cook them make the burrito than fry them to make crispy burrito thinking it should work great if I do not post again than the worked out awesome oh yah FYI the rolling is so easy I have my 9 yo do that part :p

    1. I’m thrilled you’ve been enjoying the recipe, Bob! And I love that you’re getting your 9 year old involved in the kitchen!

  181. 5 stars
    I made these and I used Palm Oil its solid like lard. I used to LOVE eating lard and meat, But now Im a vegetarian and I love the palm oil. Great recipe thanks!

  182. 5 stars
    Tried this out and it worked so well! My husband is asking now that I make these instead of store bought tortillas or flat breads! I did end up needing a little bit of extra flour and managed to look out for that ‘play-doh but not sticky’ appearance you mentioned.

    Thanks for a super quick and easy recipe!

  183. 5 stars
    These were amazing and delicious! So simple to make and reheat beautifully! Thank you for sharing your recipe (and tips and tricks)!

  184. Those might be good for a average person, but I grew up with manteca (lard) not vegetable oil. Much better and cheaper to make. My Tia used to make at least 50 tortillas in about a hour.
    So what I am saying is if you want authentic Mexican tortillas use lard instead and they will taste even better

    1. You could definitely use lard to make them more authentic! I just know a lot of people don’t have access to it or prefer just regular ol’ oil :)

    1. Hi there! Don’t over-flour your work surface. The dough needs to be able to grip the surface to stretch without slipping.

  185. 5 stars
    First time with this recipe & it was a big hit. Easy & very good. We’ve tried a few & none turned out as good. This recipe will be saved.

    1. Yes! Allow the tortillas to cool completely then place parchment paper or wax paper between each tortilla before wrapping them in a layer of foil and placing them in a plastic freezer bag. To reheat, put a tortilla on a plate and cover it with a damp paper towel (or to reheat more than one, alternate tortillas with damp paper towels). Microwave 30 seconds to one minute, depending on how many tortillas you have.

  186. Just made the recipe, my first time making tortillas, very easy to make and cook. The best tortillas I ever had.

  187. Hi! I just made these tortillas and they were so easy and delicious. I’m wonder though, as I wait for them to cool, do I keep them in the towel? Or can I put them on a cooling rack? Or straight into the fridge? It’s not clear in the recipe whether they need to cook while wrapped in the towel or if that’s only to keep them warm. I plan to use them for fajitas this evening. Thanks!

    1. Hi Brittany! As each tortilla finishes cooking it’s important to keep them warm inside a towel. 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 temp for up to one week. Hope this helps :)

  188. 4 stars
    The first 2 worked great but then I couldn’t keep my dough thin enough and it would shrivel up in the pan making them thick again. I rolled as thin as possible but between the transfer and pan they didn’t come out very round. What’s the trick?

  189. I made these last week for the first time. Ridiculously easy and so good! The texture is so much nicer than the bagged ones in the supermarket. I live at 6,000 feet and made no changes to the recipe.

  190. 5 stars
    Wow, so good. Thank you for sharing a method to make an excellent tortillas with so little effort, yet with so much texture and flavor!

  191. This recipe is fantastic! The dough came together easily and made such a smooth dough. Thanks for your tip about using very hot water, as I had not been using hot water in the past, just warm water. Once you start making homemade flour tortillas, it’s hard to go back to store bought. My family bugs me to make more every time we run out as they now like to have them in the fridge to make wraps and quesadillas etc. Thank you again for posting this.

  192. 5 stars
    First time making homemade tortillas and they turned out amazing! Thank you for the helpful tips in your post that made these a total success!

  193. Hi, just found your tortilla recipe and looking forward to trying it out, but I have a question…I just moved to Colorado and it’s a higher elevation would I need to adjust the flour amounts? When I bake cookies here I do need to make the adjustment, so was just curious. Thank you

    1. Hi Yvette! I’ve never tried this recipe at high altitude, so I’m not certain, however you may need to add additional water if the dough seems too dry.

  194. Nothing beats homemade tortillas. In New Mexico we add Baking Powder to our recipe. For the recipe above we would add 2 tsp. BP. Thank you for stepping out of the box to teach us how to make food that we might have thought we could never make. BTW, the above recipe will also make sopapillas, if you add the BP.

  195. Hi Kelly, These look fantastic. I have just two questions for you. Do I have to add the salt, will it make a difference, as we are on low sodium diets? And, I wonder if these could be cooked in the air fryer just spritzing them with oil? Your opinion please. You are one fantastic cook and I love your recipes and creativity. Thank you so much for all you do for us and share with us. Many hugs to you. Claudia

    1. Hi Claudia! The salt really enhances the flavor, however you can omit it if you must. I haven’t tried making them in an air fryer but you don’t put any oil in the pan so there’s no added fat there :)