30-Minute Homemade Flour Tortillas

Kelly Senyei

Posted: July 29, 2019
Updated: April 08, 2022

from 281 votes
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815 Comments

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!

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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.

Author: Kelly Senyei
4.90 from 281 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
Print Recipe

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!

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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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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Comments

  1. 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.

    Reply

  2. 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!

    Reply

  4. 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
    Shalom

    Reply

  5. 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?

    Reply

  6. 5 stars
    Absolutely Love this recipe! All measurements and direction worked perfectly. I will definitely do this again.

    Reply

  9. Kelly Senyei- Your tortilla shells for the my family’s favorite part of dinner one of my sisters doesn’t really eat much but she ate a whole bunch of tacos she eat like two or three usually she like half one because she’s only like eight now she like a whole bunch Thank you so much Kelly.

    -Ivy

    Reply

  11. I also would like to know the gram weight of the flour. Your suggestion of using any online conversion tool doesn’t really work … I found answers anywhere from 120 grams per cup all the way up to 150 grams per cup!! Do you use the spoon and level method or the scoop and level method?

    Reply

    1. Hi Rebecca – The thickness of your tortilla will be determined by how you roll it. To achieve a super-thin tortilla, roll it out so that it’s see-through before cooking. :)

      Reply

  13. 5 stars
    Very tasty and super easy to put together! I halved the recipe for a test run and regretted it after I had the batch made up ‍♀️

    Reply

  16. 5 stars
    Thank you so much Kelly. This recipe was BETTER than any store-bough tortilla I have ever purchased over my lifetime. It was a huge hit. :)

    Reply

  17. 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!!

    Reply

      1. Soo good, I blended peppers with my water and used that in place of just water, to make pepper tortillas (will also work eoth spinach, tomato, etc), and turned out amazing! :) great recipe

    2. 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.

      Reply

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

  20. 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.

    Reply

  22. 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!

    Reply

  25. 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.

    Reply

    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!

      Reply

  26. 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.

    Reply

  27. 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.

    Reply

  28. 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

    Reply

  29. 5 stars
    This is the only recipe I will use for flour tortillas. Absolutely delicious and ways to make. Thank you for sharing!!

    Reply

  30. 5 stars
    I was in a pinch and couldn’t run to the store so I figured I’d try to find a homemade tortilla recipe. I’m now never buying store tortillas again! These are SO EASY and SO DELICIOUS! I was truly blown away.
    Thank you for the incredible recipe that I’ll use for the rest of my life! Keep it up darlin!

    Reply

  31. 5 stars
    Needed to make quick and easy Tortillas for dinner….. They were simple and amazing. Will definitely make these again.

    Reply

  32. Hi Kelly how are you? I’ve made tortilla wraps a few times before but they were not from just a taste. They were from a website called Allrecipe if you’ve heard of them Kelly but they might of taste the same as yours Kelly Many delicious kindnesses.

    Reply

  34. These came out perfect! I love a good homemade tortilla and spend way too much on a dozen from a nearby restaurant so I googled and found this recipe. It was so simple. Since mine were all weird shaped (doesn’t matter), I had way more than a dozen and I love it! Will make again and again.

    I also used the bread flour I had on hand and think they’re perfect.

    Reply

  36. My tortillas always come out oblong and lopsided but they’re still delicious!
    My kids like to melt a little butter and sprinkle some cinnamon and sugar on them as a dessert too

    Reply

    2. To fix the oblong shaping, when your roll out your dough, roll only the top half of the dough, turn it 90 degrees, and roll the top half again. Repeat until you have a circle to your size preference.

      Reply

  37. I’m so excited to try these gonna make them tonight ty for sharing I’m gonna try it with avacado oil

    Reply

    1. Hi Kerri – I’ve never made this recipe using almond flour, so I can’t say with certainty what the results would be. Let me know if you give it a shot! :)

      Reply

  41. 5 stars
    I received your Cinco de Mayo recipe collection at the perfect moment – thank you! I’ve never tried making tortillas before, but made a half batch for fajitas on CdM for just hubby and myself. We thought the tortillas were great. I let the dough rest quite a while as my water was probably hotter than it should have been (microwaved for 1 minute). The dough was initially a tad sticky, so I followed your suggestion for additional flour and they rolled out beautifully, though less perfectly shaped than yours. Thank you for a sturdy an easy to execute recipe

    Reply

    1. I’m so happy you enjoyed the recipe, Pamela! And thanks for subscribing to the Just a Taste newsletter!

      Reply

  42. 5 stars
    I have tried so many other recipes trying to get THE PERFECT tortilla……THIS RECIPE IS THE BEST. So soft, delicious and beautiful. Rolled out perfectly, great cooked texture and tasty. Good tip about using hot water. Thanks!

    Reply

  43. Thanks for the recipe — I’ll be making some tonight. One Q tho — what is the best fat to use? An old recipe I have said to use lard, others just oil. One person here used olive oil & said it was good. What do you use?

    Reply

    1. Hi Dave! You could definitely use lard to make them more authentic however, I just use regular ol’ vegetable oil :)

      Reply

      1. 5 stars
        Needed to make quick and easy Tortillas for dinner….. They were simple and amazing. Will definitely make these again.

    2. 5 stars
      I made these today and they came out perfectly. I did have to change the temp to medium-low heat on my electric stove. I can’t wait to make quesadillas tonight with them!

      Reply

  45. 5 stars
    I read all the comments before trying the recipe. The only change I did was add olive oil since I didn’t have vegetable oil. I halved the recipe and made 6 tortillas. After I made the balls, I covered with a kitchen cloth for about 10-15 minutes and made in my cast iron pan and they turned out perfect! I asked my husband if there was a difference between the store bought and this, and he said no. But I felt this was better! Next time I will make more and freeze ! :D

    Reply

  47. Hi Kelly, This is just fantastic that we can make homemade tortillas, you are a genius! But I do have a question. We don’t buy any because they are loaded with salt, at our senior age we have to really watch our salt intake. So my question is this, can we lower the salt in this or is it needed and will that affect the taste? Thank you so very much dear heart…. Claudia

    Reply

  48. 5 stars
    The flavor of the tortillas was amazing. However, I had lots of trouble after rolling out to get them to maintain their shape. They kept springing back into tiny flats. How do you keep this from happening?
    Thanks so much!

    Reply

    1. Hi Marte! If the dough is shrinking back and hard to roll, I recommend covering it with a towel and letting it rest for 15-20 minutes. This will allow the gluten in the flour to relax, reducing elasticity. If you try rolling them out and the dough still shrinks back, let it rest for another 15-30 minutes. The gluten just hasn’t had enough time to relax. Looking forward to reading your results the next time!

      Reply

  49. 4 stars
    How are you able to make these in 30 minutes? After making the dough it took me 2-3 hours to roll out and cook the tortillas! Is there some trick to doing it faster ?

    Time aside, great recipe – very tasty.

    (4 stars instead of 5 because flour is inconsistent when measured by volume instead of weight, and the flour-to-water ratio is critical for tortilla dough)

    Reply

    1. I’m so glad you enjoyed the recipe, Mike! I think the only trick to doing it faster is to practice :)

      Reply

  50. These are, hands down the best, and easiest tortilla to make. It is a family staple here at our house. We all love them. Thanks so much for the recipe!!

    Reply

    1. Hi Joy! Any gluten-free flour should work well. Does “DF” mean dairy-free? If so, there isn’t any dairy in this recipe.

      Reply

  52. 5 stars
    This is an awesome recipe! I halved it because I have never tried to make tortillas before. Mistake! Should have actually doubled the recipe. Sooo easy and sooo tasty. Served with Caldo De Res. BIG hit. Hubby wants me to make more tortillas for breakfast tacos. All the reviews encouraged me to try this recipe and the tips on how to make are very helpful. I used cast iron skillet to cook. It worked perfect. I’ve already shared this recipe site with friends.

    Thank you Kelly!

    Reply

  54. my Colorado green chili wasn’t quite finished before I made the tortillas, I divided them into balls and placed them in the fridge, the first couple of tortillas I don’t think I pressed thin enough with a tortilla press. The remaining tortillas turned out much better. Any thoughts or suggestions on how to make them a little bit ahead of time? I really like frying them last.

    Reply

    1. Hi Jeff! You can make the tortillas in advance and then reheat them either using a stovetop pan (just as you cooked them), or you can pop them in the microwave in between two damp paper towels for 15 to 20 seconds until they’re warmed through.

      Reply

  55. 5 stars
    This recipe is fantastic. Now,my tortillas aren’t perfectly round like my Mother’s, but I always say as long as it’s edible I’m golden. I’m not cooking for a restaurant, just my home ;-).

    Reply

    1. Hi Joe! Let the dough rest until your pan is hot or, if you prefer, let the dough rest for 30 minutes before dividing it into balls and rolling it.

      Reply

  60. 5 stars
    Omg so delicious!! Thank you for this recipe! I won’t ever buy flour tortillas from the store again! So easy & healthy to make. I used all organic ingredients from my pantry and they came out so soft and tasty! My 3 year old gobbled up 2 of them without her usual cheese within 10 minutes and she usually wants them with cheese (quesadillas). I ate 3 right off the bat while warm!

    Reply

  61. 5 stars
    I’ve been chasing my mom around to teach me to make them for about 4 years now. Thanks to you I no longer have to chase her around! LOL
    Is it ok to make an extra batch of the masa and storing it? If so, how do I go about doing so?

    Reply

    1. So glad you’re enjoying the recipe, Susan! It depends on how long you’d be storing it for — a few hours or a few days?

      Reply

  62. These look wonderful and the instructions seem very clear!

    Can you substitute whole-wheat flour in equal amounts, or would that require changing some ingredient proportions (probably the water, I’d guess)?

    Reply

    1. Hi Chris! 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. Let me know if you give it a shot!

      Reply

      2. Hi there! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

  64. 5 stars
    These were easy, quick, and tasty. For best results, roll thin. All the family of picky eaters liked them. Will definitely make again.

    Reply

    2. I love your recommendation to use hot water and roll on the side. This gives the tortilla a kind of softness. It reminded me of my mother teaching me how to make chapati, which is so common as East African street food. I’m surprised to learn there’s so much similarly between tortilla and chapati.
      Great recipe. Thank you.

      Reply

  65. 5 stars
    These are delicious! I would highly recommend rolling them on parchment rounds! Makes it easy to get them nice and thin all the way to the edges, to get them circular, and a cinch to get them into the hot pan! I made two batches in one day because the disappeared so quickly!!!

    Reply

  66. 5 stars
    Made this and it came out great, however I wasn’t that good my rolling skills weren’t perfect but it tasted homemade and great, added butter and some garlic salt afterwards and ate it, seems great for breakfast burritos too.

    Reply

  69. 5 stars
    Thanks Kelly!! these tortillas are fantastic!! Im not a gourmet & these were fabulous !! I ate 2 while cooking & ate 2 more w/ the filling!! Highly recommend!! And the best part …super easy!!!!! and delicious!!

    Reply

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

      Reply

  71. 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!

    Reply

  72. 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!!

    Reply

  73. 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. ✨

    Reply

  74. 5 stars
    Absolutely delicious! Next time I’ll be making them with gluten-free flour for my grandson. This recipe is so easy…thanks!

    Reply

  77. 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.

    Reply

  78. 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!

    Reply

  79. 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!

    Reply

    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.

      Reply

  84. 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!

    Reply

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

      Reply

  87. 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!!

    Reply

  89. 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.

    Reply

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

      Reply

  91. 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!

    Reply

  93. 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.

    Reply

  97. 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.

    Reply

  99. 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..

    Reply

  101. 5 stars
    Really pleased with this recipe!! Will not be using store-bought product again. Success!!

    Reply

      2. 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. :)

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

    Reply

    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! :)

      Reply

  103. 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.

    Reply

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

  107. 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! :-)

    Reply

  112. 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.

    Reply

    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!

      Reply

  113. 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!

    Reply

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

      Reply

  115. 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!!!

    Reply

  116. 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.

    Reply

  118. 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???

    Reply

  119. 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!

    Reply

  120. 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.
    :)

    Reply

    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. :)

      Reply

  121. 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!

    Reply

  123. 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!!

    Reply

  124. 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

    Reply

    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.

      Reply

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

      Reply

  130. 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!!! :)

    Reply

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

      Reply

  132. 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?

    Reply

    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!

      Reply

  133. 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.

    Reply

  135. 5 stars
    Best recipe and very easy, thank you!
    Stayed soft even overnight in the fridge! No need to worry not having yogurt.

    Reply

    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!

      Reply

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

    Reply

  138. 5 stars
    Since finding this recipe, we have made probably 6-7 times.

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

    Reply

  139. 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.

    Reply

  140. 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!

    Reply

    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. :)

      Reply

  142. 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!

    Reply

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

      Reply

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

      Reply

  146. 5 stars
    Quick and easy! Made tortillas for the first time ever with your recipe. I enjoyed it and they are delicious!!! Thank you.

    Reply

  148. 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!

    Reply

  149. 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.

    Reply

  150. 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! :)

    Reply

    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.

      Reply

  151. 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!

    Reply

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

      Reply

    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!

      Reply

  156. 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!

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  160. 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!

    Reply

  162. 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.

    Reply

  164. 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.

    Reply

  165. 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.

    Reply

  168. 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

    Reply

    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. :)

      Reply

    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. :)

      Reply

  173. 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.

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  174. 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!

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  176. 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.

    Reply

  177. 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.

    Reply

  178. 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.

    Reply

  179. 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.

    Reply

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

    Reply

  183. 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.

    Reply

  187. 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.

    Reply

  188. 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! :)

    Reply

  189. 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.

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  190. 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.

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  191. 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

    Reply

  192. 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?

    Reply

    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.

      Reply

  193. 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!

    Reply

  195. 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!

    Reply

  196. 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.

    Reply

  198. 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.

    Reply

  199. 5 stars
    Super easy and very tasty! Like another reviewer I had to add extra flour – probably 1/2 cup or so of AP.

    Reply

  200. 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.

    Reply

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

      Reply

  205. 5 stars
    Just made these for dinner with chicken fajitas. Incredible! Simple, easy, and delish. Thanks for sharing this recipe!

    Reply

  206. 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!

    Reply

  207. 5 stars
    My first time making tortillas. They didn’t come out round much, but they taste good.
    Thank you for this awesome recipe.

    Reply

    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. :)

      Reply

  211. 5 stars
    Made these tonight using 1/2 white whole wheat & 1/2 all purpose flour. Delicious, thank you!

    Reply

  212. 5 stars
    Making my 2nd batch of these! Now if I could only get them to “look” like a tortilla!! Love them though! Thanks!

    Reply

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

      Reply

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

    Reply

  214. 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.

    Reply

  215. 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. :(

    Reply

  217. 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.

    Reply

  218. 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

    Reply

    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 :)

      Reply

  219. 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!

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  221. 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!

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  222. 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!

    Reply

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

    Reply

    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!

      Reply

  226. 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.

    Reply

  227. 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.

    Reply

  232. 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!

    Reply

  235. 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. :)

    Reply

    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!

      Reply

  236. 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!

    Reply

  237. 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 :)

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  238. 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 :)

    Reply

  239. 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!

    Reply

  241. 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.

    Reply

  242. 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.

    Reply

    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. :)

      Reply

  243. 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.

    Reply

  244. 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!!!!

    Reply

  245. 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.

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  246. 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!

    Reply

  247. 5 stars
    These became an instant family favorite! I’ve made them almost weekly. Never buy store bought tortillas again!

    Reply

  248. 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?

    Reply

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

      Reply

  249. 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.

    Reply

  251. 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!

    Reply

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

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  253. 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!

    Reply

  254. 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…

    Reply

    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!

      Reply

  255. 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.

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  256. 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!

    Reply

  260. 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.

    Reply

  262. 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!

    Reply

  263. 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!

    Reply

  265. 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.

    Reply

  267. 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!

    Reply

  268. 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!

    Reply

  270. 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?

    Reply

    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.

      Reply

  273. 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!

    Reply

    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!

      Reply

  276. 5 stars
    I’ve never made tortillas before and this was so easy. Thank you for sharing. I make them once a week now.

    Reply

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

    Reply

    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.

      Reply

  278. 5 stars
    First time I’ve been successful at soft and tasty tortillas. This is definitely a keeper. Thanks.

    Reply

  281. 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

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  282. 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.

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

    Reply

  284. 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!

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  285. 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.

    Reply

  288. 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!

    Reply

  289. 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.

    Reply

  291. 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 :)

    Reply

  292. 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.

    Reply

  294. 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!

    Reply

  295. 5 stars
    Loved it! This was my first time making tortillas and they worked out so much better than I could have hoped!

    Reply

  296. 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.

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  297. 5 stars
    I’ve tried different recipes and this was the best by far. They rolled better and cooked better. Thank you

    Reply

  298. 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.

    Reply

  299. 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!

    Reply

  300. 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!

    Reply

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

      Reply

    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. :)

      Reply

  302. 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.

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  303. 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!

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  304. 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!

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  305. 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!

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  306. 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.

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    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!

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    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.

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  308. 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!!

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  309. 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!

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  310. 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!

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  311. 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.

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  312. 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.

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  314. 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.

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  315. 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

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  316. 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.

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