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Homemade Flour Tortillas
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Homemade Flour Tortillas

These Homemade Flour Tortillas are soft, chewy, and far superior to anything you'll find in a package. Made with just a handful of pantry staples, they’re perfect for wrapping tacos, burritos, or simply enjoying warm off the skillet. Once you try them fresh, you may never go back to store-bought!
Prep Time20 minutes
Cook Time10 minutes
Resting Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: flour tortillas, homemade tortillas, Mexican flatbread, soft tortillas
Servings: 10
Calories: 150kcal

Ingredients

  • 2 cups 283g unbleached all-purpose flour (scooped and leveled)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ¾ cup warm water

Instructions

Mix Dry Ingredients:

  • In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.

Add Wet Ingredients:

  • Add the vegetable oil and warm water to the flour mixture. Stir until a shaggy dough forms.

Knead the Dough:

  • Using the dough hook attachment, knead on medium speed for about 2 minutes, or knead by hand for 5 minutes, until the dough is soft and supple.
  • If the dough is too sticky, add flour 1 tablespoon at a time.
  • If too dry, add 1–2 tablespoons of water.

Rest the Dough:

  • Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap or a damp cloth and let rest at room temperature for 1 hour.

Divide and Shape:

  • Divide the dough into 10 equal pieces (use fewer for larger tortillas). Roll each piece into a ball and place them on a greased plate. Cover and let rest for 10 minutes.

Preheat Skillet:

  • Heat a dry cast iron skillet over medium-high heat.

Roll the Tortillas:

  • On a lightly floured surface, roll each dough ball into a 6-inch round, flipping and turning to prevent sticking. Keep remaining dough balls covered as you work.

Cook the Tortillas:

  • Place the rolled-out tortilla onto the hot skillet. Cook for 20–30 seconds, until bubbles form and golden brown spots appear underneath. Flip and cook the other side for about 15 seconds.
  • Don’t overcook or they may become dry.

Steam and Store:

  • Transfer cooked tortillas to an airtight container or resealable bag lined with a paper towel. Seal or cover to allow them to steam and stay soft as you cook the remaining tortillas.

Notes

If tortillas are browning too quickly, reduce heat to medium.
Store at room temperature in an airtight container for a few days or freeze for up to 3 months.
Reheat in a skillet or wrap in a damp paper towel and microwave for 10–15 seconds.