Homemade flour tortillas use a simple dough of flour, baking powder, salt, oil, and warm water. Divide it into eight pieces, rest the dough, then roll each into a thin circle for a dry skillet. These are roughly six-inch tortillas rather than large burrito wraps.
The covered rest makes rolling easier, and a towel keeps cooked tortillas soft while you finish the batch. Cook one at a time and adjust heat as the skillet warms. Dark spots should appear after the dough begins bubbling; blackening before it cooks signals that the pan is too hot.
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Why This Recipe Works
A short rest helps homemade flour tortillas roll without springing back. Oil contributes softness, while warm water brings the dough together without a yeast-rising stage. Thin rolling lets the center cook while surface spots develop. Stacking inside a towel traps a little steam, softening the tortillas rather than letting them dry on an uncovered plate.
Ingredients for Homemade flour tortillas
The flour amount is 1 1/2 cups, the water half a cup, and the oil three tablespoons. Extra flour for rolling is used lightly so it does not turn the dough dry. Measure flour by spooning and leveling. Baking powder and salt are mixed into the flour before water goes in so they distribute across all eight pieces.
Dough Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons vegetable oil
- 1/2 cup warm water, comfortably warm, not hot
How to Make Homemade flour tortillas
1. Mix to a soft dough. Whisk dry ingredients, stir in oil and warm water, and knead briefly for 1–2 minutes until smooth. Homemade flour tortillas need a soft, workable dough rather than a stiff ball packed with bench flour. Use only enough flour to prevent sticking while you knead and roll.
2. Rest before rolling. Divide into eight equal balls and cover for 20 minutes. Keep unrolled pieces covered while you work on one. If a circle pulls back strongly, give that piece a little more covered rest and return to another. Aim for roughly six inches across and less than 1/8 inch thick.
3. Cook and cover. Bring a heavy, ungreased skillet to medium heat. Cook a tortilla for 1–2 minutes until bubbles and golden spots appear, then flip for 30–60 seconds. Place it in a towel-lined stack and repeat. A pan grows hotter through several batches, so lower heat if the spots become dark before the center cooks.
How to Serve Homemade flour tortillas
Serve homemade flour tortillas warm for tacos, folded snacks, or alongside beans. The eight-piece yield gives each person flexibility rather than promising one oversized wrap. Set out fillings that fit the small circles; overfilling makes them harder to fold without tearing. Keep the towel over the stack between servings.
You can measure dry ingredients ahead, but mixed dough should be kept covered so its surface does not dry out. The stated total includes the 20-minute rest and cooking all eight tortillas. Rolling the next piece while one cooks can help, provided you watch the skillet closely enough to turn at the right moment.
Storage and Reheating
Cool homemade flour tortillas before sealing them in a bag. Refrigerate for up to 3 days. Warm in a dry skillet, or use brief microwave bursts under a lightly damp towel. They do not need a heavy layer of extra oil to become flexible again. Remove only the tortillas you plan to warm and keep the rest covered.
Keep perishable ingredients properly chilled; the FDA food storage guide explains cold storage and prompt refrigeration.
Tips and Variations
- Divide the dough evenly before resting.
- Keep pieces covered before and after cooking.
- Roll thinly with a light dusting of flour.
- Adjust heat as the skillet warms through the batch.
Frequently Asked Questions
Why does the dough spring back?
It may need more covered rest. Let it relax before forcing the circle wider.
Do I oil the skillet?
No. This method cooks in a dry heavy skillet; the measured oil is already in the dough.
Are these burrito-size tortillas?
No. Eight portions from this dough are about six inches across, suitable for smaller fillings.
Why did my tortillas become stiff?
They may have been rolled thick, cooked too long, or left uncovered. Keep the warm stack in a towel.
Can homemade flour tortillas be reheated?
Yes. Warm briefly in a dry skillet or under a lightly damp towel in the microwave.
More Recipe Ideas
Plan a meal or dessert alongside homemade flour tortillas with these related recipes.
- Homemade Whole Wheat Tortillas
- Authentic Mexican Refried Beans
- Instant Pot Mexican Refried Beans
- Instant Pot Salsa Verde Chicken Tacos
Homemade Flour Tortilla Recipe
Ingredients
Dough Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled, plus more for rolling
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons vegetable oil
- 1/2 cup warm water comfortably warm, not hot
Instructions
Make the Dough
- Whisk flour, salt, and baking powder, then stir in oil and warm water until a dough forms. Knead on a lightly floured surface for 1–2 minutes until smooth and soft.
- Divide into 8 equal balls, cover, and rest for 20 minutes until the dough rolls without springing back.
Roll and Cook
- Roll each ball on a lightly floured surface into a roughly 6-inch circle thinner than 1/8 inch, keeping the remaining balls covered.
- Heat a dry heavy skillet over medium heat and cook each tortilla for 1–2 minutes until bubbling and golden-spotted. Flip and cook for 30–60 seconds more, then stack in a towel and repeat for all 8 tortillas.
Notes
- Refrigerate cooled tortillas in a sealed bag for up to 3 days.
- Freeze with parchment between rounds for up to 2 months; thaw covered in the refrigerator.
