Homemade Tortillas

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These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!

Mexican recipes are so delicious and these tortillas are perfect for them. Try making these tortillas to go with these tacos, chimichangas, or even breakfast enchiladas!

A stack of tortillas.

Homemade Tortillas

I know that we all go to the store and grab a bag of tortillas and put them in the cart. Maybe we even go the extra mile to get the uncooked ones from Costco and take the extra step to cook them up. But trust me when I say that you need to stop buying tortillas from the store and you need to make these instead! They are THAT good. Plus, they are easy to whip up and I can double the recipe to make sure that I have some on hand all the time!

Not only are these simple to make but your kids will LOVE helping you. They can help make and then roll them out for you! The thing that I like about making them at home is I can make them any size that I want. That way, when I make street tacos or burritos, I can customize the size of the tortilla! Entrees, sides, and even desserts can be made using these homemade tortillas. Whip these up, you won’t regret it!

Ingredients to Make Homemade Tortillas

These tortillas only use five ingredients! And not only that but they are ingredients that I bet you already have in your kitchen! See the recipe card at the bottom of the post for exact measurements.

  • Flour: All purpose flour works great for these tortillas.
  • Salt: You don’t need too much salt to enhance the flavor of these tortillas.
  • Baking powder: This will keep the tortillas soft.
  • Vegetable oil: This is used to combine the ingredients.
  • Warm water: The warm water is added to bring everything together.
4 pictures showing how to mix the dough.

Let’s Make Some Tortillas

Putting these homemade tortillas together is the easy part! The hard part is waiting for them to rest before you cook them. Don’t skip this step. Letting the dough rest will make it easier to roll out!

  1. Whisk: In a large bowl whisk together the flour, salt, and baking powder.
  2. Add oil and water: Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
  3. Cover dough and let it rest: Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.

Roll Out Dough

  1. Divide and roll out: Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
  2. Cook tortillas: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
  3. Serve warm: These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.
4 pictures showing how to roll out the dough and cook it.

Ways to Use Homemade Flour Tortillas

Homemade tortillas are so versatile and they can be used in so many ways. Here are a few ideas for you to try out!

  • Sandwich wraps: These tortillas are soft and plyable which makes them perfect for sandwich wraps. Add in all of your favorite sandwich ingredients and wrap them up in this delicious tortilla. Or, try out these Turkey Bacon Ranch Pinwheels. They are so delicious!
  • Make them sweet: I love adding on some cinnamon and sugar to sweeten these tortillas up. Check out these Cinnamon Sugar Tortilla Chips for the exact recipe!
  • Make them chips: Cut up the cooked tortilla and bake them at 400 degrees for 5 minutes. Use them to dip in this Pineapple Salsa or Hummus for a yummy snack!
A stack of homemade tortillas on a platter.

How to Store Leftovers

Once these homemade tortillas have cooled then you can put them in a ziplock bag in your fridge. They will last for about 2-3 days.

Homemade Tortillas

5 from 1 vote
These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings: 10 8-inch Tortillas

Ingredients
  

  • 2 cup All Purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 Tablespoons vegetable oil or melted butter
  • 2/3 cup warm water

Instructions
 

  • In a large bowl whisk together the flour, salt, and baking powder.
  • Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
  • Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
  • Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
  • Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
  • These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.

Video

Notes

Updated on December 27, 2021
Originally Posted on August 1, 2012

Nutrition

Serves: 10

Serving108 inch tortillasCalories228kcal (11%)Carbohydrates24g (8%)Protein3g (6%)Fat13g (20%)Saturated Fat3g (15%)Sodium293mg (12%)Potassium116mg (3%)Fiber1g (4%)Sugar1g (1%)Calcium40mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine Mexican
Keyword homemade tortillas, tortillas
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love your recipe. made it around Christmas for the first time and it was gone in no time. when my other son got home a few days later I was too lazy to look it up again and tried to remember, used not enough shortening/lard so something was off. I used self rising flour and didn’t like it.

    so today I looked it up and just made a batch. can’t wait to eat them tonight. thank you so much <3 happy new year, Nina

  2. Sorry I accidentally hit send on my first post. I was going to say, I googled it and I read that it may require more dough and more kneading, so I did add about half cup more and I spent about 20 minutes kneading it. It was soft still but not elastic. What am I doing wrong?

  3. Hi, FYI- I’m totally new to cooking. I tried this recipe, exactly as mentioned, but I couldn’t get my dough to be elastic. I did google it,, What am I doing wrong?

  4. thanks for this recipe i had forgotten the amounts of the things that go into the tortillas i know i will love these thanks again!

  5. How long do these keep? Wondering if I made a few batches and put in a gallon ziploc bag if they would keep for a few days to a week?? Awesome idea though!! We go through a lot because my daughter makes PB&J roll ups with them 🙂

    1. Hmmmm everytime that I have made them we didn’t have left overs… but I am sure that they would at least keep for a week? Sorry I am not much help. 🙂

      1. I freeze store bought ones… buy on sale … you should be able to do the same with these.

    1. You could try cooking oil, butter, or lard… although I haven’t tried it with any of these. But let me know if you do and how it turns out! 🙂

      1. I use real (nonhydrogenated) lard, which I believe makes the best tortillas. In a pinch, I’ve used olive oil or cooking oil.

  6. We are gluten free,have you ever made these with
    a gluten free flour. Not a fan of the soft corn tortias.
    I miss flour tortias more than anything I have had to
    give up.

  7. this will save my family a ton of money on shells we don’t usually buy bread cause my kids wont eat it but they love tortillas so this will be amazing especially since they can help me make them.

  8. My boyfriend is obsessed with tortillas and he almost always has a package in his house. He’ll be super happy when I start just making them for him. 🙂 Thanks!

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