Homemade Flour Tortillas

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    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com

    If you’ve never made homemade flour tortillas before, you’re missing out on the softest and most tender flour tortilla you’ve ever had in your life! I can’t go back to store-bought tortillas now that I’ve made my own flour tortillas!

    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com

    Homemade flour tortillas

    These are truly the softest and most tender flour tortillas I’ve ever had.

    I never truly thought to make homemade flour tortillas because it’s just so much easier to pick up a pack at the store when you’re in a pinch.

    Of course, that’s where you sacrifice quality, right? Convenience sometimes is greater than quality though but if you have the time, I implore you to make these homemade flour tortillas!

    You may never want to just “run to the store” for them again!

    I feel like any Mexican dish would be elevated to the next level by using homemade flour tortillas.

    I don’t ever want to buy store-bought again.

    Next time, I’m going to make a large batch of these homemade flour tortillas and then freeze them!

    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com

    Can I make this gluten-free?

    If you use gluten-free flour, yes.

    Can I make this with a hand mixer or use my hands?

    Yes, you can use either but I would say a hand mixer might not work as great as your hands!

    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com

    Can I substitute the oil for lard or another fat?

    You can but make sure it’s measured melted.

    My dough keeps shrinking when I stretch it.

    Let it sit out at room temperature longer.

    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com

    How long are these good in the refrigerator?

    Definitely at least a week and max of two weeks.

    How would I reheat them?

    Put them on a plate and wet a paper towel, wring it, then cover the tortillas when you reheat them so they don’t dry out.

    Or you could use gentle heat in a toaster oven to reheat them.

    Can I sub out the flour for cornmeal to make corn tortillas?

    I honestly haven’t made it that way before so I’m not sure if the consistency would be right and whether or not they would actually form a dough.

    Can I freeze these?

    Yes, they would do well frozen and to reheat use a toaster oven or gentle heat in a skillet.

    Once you’ve made these homemade flour tortillas, you should use them for these recipes:

    Pretty sure when you make these yourself, you won’t ever want to go back to those store-bought kind. They’re just not the same. Trust me.

    Homemade Flour Tortillas are way better than store-bought and so easy to make. Recipe on tablefortwoblog.com
    4 from 2 votes

    Homemade Flour Tortillas

    Homemade flour tortillas are the way to go! Fluffy, soft, and tender; these are definitely 100 times better than store-bought!
    Prep Time: 30 mins
    Cook Time: 2 mins
    Total Time: 32 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 16
    Calories: 122kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 3 cups all-purpose flour
    • 1 tsp salt
    • 1 tsp baking powder
    • 1/3 cup vegetable oil
    • 1 cup warm water


    • In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
    • With the mixer running at medium speed, add the vegetable oil and warm water.
    • Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
    • Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
    • Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
    • After dough has rested, heat a non-stick pan over medium-high heat.
    • Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
    • When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
    • Place cooked tortillas on a plate. You can stack them on top of each other to cool.
    • If you're freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!


    Source: The Cafe Sucre Farine
    Nutrition Facts
    Homemade Flour Tortillas
    Amount Per Serving (1 tortilla)
    Calories 122 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Carbohydrates 17g6%
    Fiber 1g4%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
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    Recipe Rating


  • Mimi says:

    I haven’t bought flour tortillas from the store in years. I always prefer to make my own.
    This recipe is an excellent one but lately I have been substituting either bacon fat or duck fat in it. The tortillas have more of an unctuous flavor and mouth feel.
    I use my own bacon fat from bacon that I have cured and smoked and it far superior to store-bought bacon. And the duck fat I get either from Amazon or Thrive Market.
    I am not affiliated with either of these sites.

    There’s nothing better than homemade everything if you have the time to do it.
    Happy cooking everyone.

    • Elaine Hayes says:

      Ooooh! This is the second time I’ve made this recipe. Nothing beats homemade tortillas. Next time I’m going to try bacon or duck fat. Thanks for the tip!

  • Murria says:

    Hey, I’m from Trinidad and we eat this a couple times per week and sone have it everyday; this can be found everywhere. It originated in India and the recipe was brought to Trinidad by our ancestors. It’s called “Roti”. we have it daily with sauted or as we say “chonkay” vegetables and/or meats or choka.

  • Gail says:

    Going to try these.

  • Jessica says:

    I am searching for a way to make the big tortillas for burritos. Like the kind you get at Chipotle or Moes. I tried just doubling the dough ball, so it would make 12 in, since the smaller size was 6in, but the dough kept tearing and snapping back. I even let the dough rest overnight to relax the gluten. I could never get it thin enough without tearing, or if I did, once I tried to transfer it to the griddle it would lap over on itself. Any suggestions?

    • Julie says:

      I have no idea how Chipotle or Moes gets their tortillas to be that big! I don’t think this recipe is made to be stretched out that big. Was the dough room temperature when you worked with it?

      • Jessica says:

        I let it rest overnight in the refrigerator and then let it sit out for 30 mins on the counter. So maybe not quite room temp. Thanks for the reply.

        • Julie says:

          If it’s room temperature, it won’t shrink back. I learned this with pizza dough :)

  • Jenny says:

    Just made these and turned out great! Thank you ?

  • Layna says:

    Hey thanks for sharing this recipe!!! The whole family loved them!

    One question, how long are they good in the refrigerator???


    • Julie says:

      They should be good for a couple weeks!

  • Naeela says:

    Can I use corn flour?

    • Julie says:

      I haven’t tried it with corn flour but I imagine you might need more ingredients to make it bind better. I’m not sure.

  • Alicia says:

    I love i

  • Gayle says:

    My daughter and I found corn and flour tortillas at Heb, can I half the flour with corn meal to achieve this?

    • Julie says:

      I honestly have no idea what the consistency will be like and whether or not it will work. You could try though!

  • Lynda says:

    I don’t have the mixer with dough hooks…how else can I properly mix it?

    • Julie says:


      • Lynda says:

        LOL!!! That could work!! I was thinking more of just a regular mixer!

        • Julie says:

          I haven’t tried it with a regular mixer without the dough hook! To be safe, your hands are your best tools :)

  • Tommy says:

    The pics look great but I’d be afraid to buy your book. I couldn’t sit thru another 30 seconds of wasted time reading a rambling about a TV show before you got to the recipe.

    • Julie says:

      It’s called a fucking blog. Not a recipe database, asshat. I didn’t force you to read my “ramblings” – you can easily SCROLL DOWN and get the recipe.

      • Tommy says:

        “Please take a moment to read my comment policy as a gentle reminder of feedback etiquette.” You know where to click bitch.

        • Julie says:

          Ah yes, and as that policy states: “Constructive criticism and discussion are welcome and appreciated. Degrading, hateful, disrespectful, distasteful, unnecessarily rude or tactless comments will not be tolerated. Just because you’re behind a computer doesn’t give you a right to be vengeful. Don’t post something online you wouldn’t say to a friend’s face.

      • Beatrix says:

        Love your reply

  • Lynda says:


  • Johan van Greunen says:

    thanks for your easy tortilla bake… kind regards, Johan

  • Lisa Zack says:

    Is there a way to make these gluten free? I am a teacher and some of my students are gluten free

    • Julie Wampler says:

      Yep, just use gluten-free flour instead of all-purpose.

  • Charlotte de Dios says:

    My mother used to make them every day and I love having one with butter when I got home from school. I tried using Masa Trigo to make them but they didn’t work out. I’ll try your recipe and see if they are as good as you say. The only difference from my mother’s tortillas is that she made them with lard, which I would never do!

    • Julie Wampler says:

      Good luck and I hope you enjoy these!

  • Kimberly Brown says:

    Have not made yet, however, would love to. Don’t have a fancy stand mixer with a dough hook Will hand mixing do? I really hope so.

    • Julie Wampler says:

      Why would you give this a 1 star rating if you haven’t made this yet? I’m going to remove that rating because that’s kind of uncalled for. Hand mixing will work. I hope you enjoy.

  • Wasfi Ab says:

    How to make Flour tortillas by big batch like 500 tortillas recipe please and what you recommend?

    • Julie Wampler says:

      Um, this isn’t a recipe for that many people. I would have zero clue as to where to start.

      • Nur says:

        3 cups of flour usually yields 7-8 flour balls so I usually make double the batch and store it in the fridge.

  • Nur says:

    Excellent recipe!! Very soft and fluffy. My husband loved it!

  • Lennie says:

    Hi there, I’ve used lard before never oil. Can I use canola oil instead of vegetable oil?

    • Julie Wampler says:

      you likely can!

  • Sandy Corey says:

    Great recipe!

  • 5 Hassle-Free Ways to Simplify Mealtime