30-Minute Homemade Flour Tortillas

from 306 votes

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

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

How Do You Make Flour Tortillas?

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

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

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

Homemade Tortilla Ingredients

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

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

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

A glass bowl with tortilla dough being mixed by hand

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

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

A glass bowl with tortilla dough

Important Tips for Making Flour Tortillas

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

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

How to roll out flour tortillas

How to Store Homemade Flour Tortillas

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

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

A stack of homemade flour tortillas in a blue towel

How to Re-Heat Homemade Flour Tortillas

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

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

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

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30-Minute Homemade Flour Tortillas

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

Author: Kelly Senyei
4.90 from 306 votes
A stack of homemade tortillas in a blue towel with cheese and cilantro in the background
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 (8-inch) tortillas


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


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


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


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

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  1. Hi. I can’t wait to try this recipe tonight! I have 2 questions… Does it matter what kind of oil to use? If I wanted to freeze a large batch, would I freeze the cooked ones or can i freeze the dough? I’m excited to try this! Thank you for making it so simple!

    1. Hi Brittney! A neutral oil like veg/canola is great. You could use olive oil, but it’ll alter the taste more than the alternatives. I recommend freezing them after cooking. Enjoy!

    1. Hi Beth! I haven’t tried that substitute so I’m not certain. Let me know if you give it a shot!

    1. Presses don’t work with flour-based tortillas because you need to stretch the gluten in the flour. They only work with corn tortillas!

  2. 5 stars
    Took me longer than half an hour, but I had two kiddos helping and I had to start over twice because I stacked first the pucks then the tortillas on top of each other haha. I feel I can confidently do it again in 30 minutes or less and seeing as this was my first time making tortillas and they were tasty, I will do it again.

  3. 5 stars
    Sooo soooo good!!! Thank you so much for this happy memory with my son. He wanted a wrap and I didn’t have any so I looked up an easy recipe. He did it all himself. Even my younger son enjoyed them!

      1. Really liked the recipe. If I make a large batch, do you think I could freeze them pretty well?

  4. 5 stars
    So so so soooooo perfect! I was doubtful I could nail these and they came out PERFECT. Never buying store bought tortillas again!

  5. 3 stars
    They came out OK. They seemed a bit raw, despite my efforts in the hot cast iron pan and subsequent wrapped cooks in the microwave. The flavor was not as good as commercial varieties, Which is kind of sad considering the time I spent making them. Three stars.

    1. Absolutely AMAZING! First try ever making tortillas and they were perfect !! Thank you so much for the easy delicious recipe!

  6. 4 stars
    So good and limber. Great for burritos, and chimichangas. They don’t break when they’re folded for frying. I love them for chips too.

  7. 5 stars
    I don’t how many times I’ve made these over the last few years, but they are definitely my go-to! Less calorie dense than the store bought here in Denmark, much better and much, much cheaper! Just wanted to say thanks

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

  8. 5 stars
    I made tortillas using this recipe tonight. It was easy and the product was delicious. I love the flavor and the chewiness of it. Definitely better than store bought.

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

  10. 5 stars
    Thank you! These were perfect on the first try. Delicious! I didn’t want to run the store to buy tortillas and they also don’t have organic tortillas anywhere lately so I quickly made these with organic flour for our dinner. Homemade is so much better. ❤️❤️❤️

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

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

  12. 5 stars
    Ok I am an ammature but I made them perfect! Thank you so much now I am an expert! This is my new go to. I can’t buy the store ones because they all use enriched flour so I use the Walmart organic or King Arthur because there is no folic acid in it! Forever grateful.

    Carol Ann

  13. 5 stars
    My son really wanted quesadillas but another run to the store was not happening today.

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

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

  15. 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.

  16. 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!

  17. 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

  18. 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?

  19. 5 stars
    Absolutely Love this recipe! All measurements and direction worked perfectly. I will definitely do this again.

  20. 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.


  21. 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?

    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. :)

  22. 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 ‍♀️

  23. 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. :)

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

      1. 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

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

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

  25. 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.

  26. 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!

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

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

  28. 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.

  29. 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.

  30. 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

  31. 5 stars
    This is the only recipe I will use for flour tortillas. Absolutely delicious and ways to make. Thank you for sharing!!

  32. 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!

  33. 5 stars
    Needed to make quick and easy Tortillas for dinner….. They were simple and amazing. Will definitely make these again.

  34. 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.

  35. 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.

  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

    1. 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.

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

    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! :)

  38. 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

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

  39. 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!

  40. 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?

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

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

    1. 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!

  41. 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

  42. 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

    1. use celtic salt …..table salt is horrible for anybody…celtic salt also has 92 minerals the body needs and it lowers blood pressure.

  43. 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!

    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!

  44. 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)

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

  45. 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!!

    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.

  46. 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!

  47. 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.

    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.

  48. 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 ;-).

    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.

  49. 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!

  50. 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?

    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?

  51. 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)?

    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!

      1. 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. :)

  52. 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.

    1. 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.

  53. 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!!!

  54. 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.

  55. 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!!

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

  56. 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!

  57. 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!!

  58. 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. ✨

  59. 5 stars
    Absolutely delicious! Next time I’ll be making them with gluten-free flour for my grandson. This recipe is so easy…thanks!

  60. 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.

  61. 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!

  62. 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.

  63. 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.

  64. 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!!

  65. 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).

  66. 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!

  67. 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.

  68. 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.

  69. 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..

  70. 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. :)

  71. 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! :)

  72. 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.

  73. 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! :-)

  74. 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!

  75. 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.

  76. 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!!!

  77. 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.

  78. 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???

  79. 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!

  80. 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. :)

  81. 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!

  82. 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!!

  83. 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.

  84. 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.

  85. 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!

  86. 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.

  87. 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!

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

  89. 5 stars
    Since finding this recipe, we have made probably 6-7 times.

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

  90. 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.

  91. 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. :)

  92. 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. :)

  93. 5 stars
    Quick and easy! Made tortillas for the first time ever with your recipe. I enjoyed it and they are delicious!!! Thank you.

  94. 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!

  95. 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.

  96. 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.

  97. 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!

  98. 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!

  99. 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!

  100. 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.

  101. 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.

  102. 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.

  103. 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. :)

  104. 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.

  105. 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!

  106. 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.

  107. 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.

  108. 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.

  109. 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.

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

  111. 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.

  112. 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.

  113. 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! :)

  114. 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.

  115. 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.

  116. 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

  117. 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.

  118. 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!

  119. 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!

  120. 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.

  121. 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.

  122. 5 stars
    Super easy and very tasty! Like another reviewer I had to add extra flour – probably 1/2 cup or so of AP.

  123. 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?

  124. 5 stars
    Just made these for dinner with chicken fajitas. Incredible! Simple, easy, and delish. Thanks for sharing this recipe!

  125. 5 stars
    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!

  126. 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. :)

  127. 5 stars
    Made these tonight using 1/2 white whole wheat & 1/2 all purpose flour. Delicious, thank you!

  128. 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!

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


  131. 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. :(

  132. 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.

  133. 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 :)

  134. 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!

  135. 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!

  136. 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!

  137. 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!

  138. 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.

  139. 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.

  140. 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!

  141. 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!

  142. 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!

  143. 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 :)

  144. 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 :)

  145. 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!

  146. 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.