Homemade Flour Tortillas
These homemade flour tortillas are soft, flexible, and made with just four simple ingredients. There’s no lard and no baking powder in this recipe—just flour, salt, olive oil, and warm water—and you don’t need a tortilla press either.
Making flour tortillas from scratch is easier than you might think. The key is giving the dough time to rest, rolling it thin, and cooking each tortilla quickly on a hot pan. Keep the cooked tortillas covered as you work, and they stay wonderfully soft and pliable instead of turning dry or stiff.
Use these homemade tortillas for tacos, wraps, quesadillas, or your favorite fillings. I’ve also included a video and step-by-step tips to help you get soft flour tortillas every time.
WHY YOU’LL LOVE THIS RECIPE
- Versatile: Use them for tacos, quesadillas, wraps, burritos, or alongside your favorite meal.
- Only 4 ingredients: You need flour, salt, olive oil, and warm water—simple ingredients you probably already have at home.
- No lard or baking powder: These tortillas turn out soft and flexible without either one.
- No tortilla press needed: A regular rolling pin works perfectly, so there’s no special equipment to buy.
- Soft and pliable: Resting the dough, cooking the tortillas quickly, and keeping them covered afterward helps them stay soft enough for folding and wrapping.
- Freezer-friendly: You can freeze the tortillas cooked or roll out the dough and freeze them raw, then cook fresh tortillas whenever you need them.
INGREDIENTS
You only need four simple ingredients to make these homemade flour tortillas. The exact measurements are in the recipe card below.
- All-purpose flour: This gives the tortillas their soft, flexible texture. You can also replace half the all-purpose flour with whole wheat flour if you prefer.
- Olive oil: Adds fat to the dough, helping the tortillas stay soft and pliable. You can use another neutral cooking oil if you prefer, but avoid strongly flavored oils that may compete with your filling.
- Salt: A small amount makes a big difference to the flavor of homemade tortillas.
- Warm water: Helps bring the dough together easily and creates a soft, workable dough.
That’s it—no lard and no baking powder needed.
HOW TO MAKE FLOUR TORTILLAS
You can make the dough by hand or with a stand mixer. I prefer kneading it by hand because it makes it easy to feel when the dough has become smooth and ready to rest.
Step 1: Make the dough
Add the flour, salt, and olive oil to a large bowl and mix well. Gradually add the warm water while mixing, then knead until you have a smooth, soft dough.
Step 2: Let the dough rest
Cover the dough and let it rest for 20 minutes. Don’t skip this step—the rest allows the dough to relax, making it much easier to roll into thin tortillas without constantly springing back.
Step 3: Divide and roll
Divide the dough into 8 equal pieces and shape each one into a ball. Lightly flour your work surface and roll each ball into a thin circle about 7 inches in diameter.
Don’t worry if your tortillas aren’t perfectly round. They’ll taste just as good!
Step 4: Heat the pan
Heat a dry nonstick or cast-iron skillet over medium to medium-high heat. The pan should be properly hot before you add the first tortilla.
Step 5: Cook the tortillas
Place one rolled tortilla on the hot pan. When small bubbles begin appearing on the surface and you see light brown spots underneath, flip it.
Cook the second side briefly until it develops light golden-brown spots, then flip once more if needed to finish cooking. Tortillas cook quickly, so avoid leaving them on the pan too long or they can become dry and stiff.
Step 6: Keep them soft
Transfer each cooked tortilla to a plate and cover it immediately with a clean kitchen towel. Stack the remaining tortillas underneath the towel as you cook them. Keeping them covered traps some of the warmth and moisture, helping the tortillas stay soft and flexible.
Step 7: Clean the pan as needed
After every couple of tortillas, you may notice loose flour beginning to collect and burn in the pan. Remove the pan from the heat and carefully wipe away the excess flour with a damp paper towel before continuing.
TIPS FOR SOFT FLOUR TORTILLAS
- Don’t worry about perfect circles: A rolling pin is all you need. With practice your tortillas will become more even, but an imperfectly shaped tortilla tastes exactly the same.
- Don’t skip the resting time: Let the dough rest for the full 20 minutes. A relaxed dough is much easier to roll thin and is less likely to spring back while you’re shaping it.
- Roll them thin: Aim for about 7 inches from each dough ball. Tortillas that are rolled too thick won’t have the same soft, flexible texture.
- Make sure the pan is hot: A properly heated skillet cooks the tortillas quickly. If the heat is too low, they can spend too long on the pan and dry out.
- Watch the tortilla, not the clock: Small bubbles on the surface and light golden-brown spots underneath are your cues to flip.
- Don’t overcook them: This is one of the main reasons homemade tortillas turn dry or stiff. They only need a short time on each side.
- Cover them as soon as they’re cooked: Stack the hot tortillas on a plate and keep them covered with a clean kitchen towel. The trapped warmth and moisture help keep them soft and pliable.
❄️ MAKE-AHEAD TIP: FREEZE THEM BEFORE COOKING
If you love the idea of having freshly cooked flour tortillas whenever you need them, you can prepare and roll the dough ahead of time and freeze the tortillas while they’re still raw.
After the dough has rested, divide it into balls and roll each one into a 7-inch tortilla as usual. Place a piece of parchment paper between each rolled tortilla so they don’t stick together, then stack them in a freezer-safe zip-top bag and remove as much air as possible before sealing.
This way, you can keep a batch ready in the freezer and cook fresh homemade tortillas when you need them instead of making the dough from scratch each time.
FLOUR TORTILLA FAQs
Can I make flour tortillas without baking powder?
Yes. This recipe contains no baking powder. The tortillas are made with just flour, salt, olive oil, and warm water, and they still turn out soft and flexible when the dough is rested, rolled thin, and cooked properly.
Can I make flour tortillas without lard?
Absolutely. I use olive oil instead of lard in this recipe. You can also use another neutral cooking oil if you prefer.
Do I need a tortilla press?
No. A regular rolling pin works perfectly for flour tortillas. Don’t worry if your first few aren’t perfectly round—the shape becomes easier with practice.
Why are my homemade tortillas dry or stiff?
The most likely reason is overcooking. Flour tortillas cook quickly on a hot skillet. Remove them once they’re cooked and have light brown spots, then immediately stack and cover them with a clean kitchen towel to help keep them soft.
Can I make larger flour tortillas?
Yes. Simply divide the dough into fewer portions and roll them into larger circles. With this recipe, making larger tortillas will give you around 5 instead of 8.
Can I refrigerate the tortilla dough?
Yes. After the dough has rested for 20 minutes, wrap it well with plastic wrap and refrigerate it for up to 2 days. Let it become workable before rolling and cooking the tortillas.
HOW TO STORE FLOUR TORTILLAS
Allow the cooked tortillas to cool, then place them in a zip-top bag or airtight container. Remove as much air as possible before sealing to help prevent them from drying out.
Store the tortillas in the refrigerator and reheat them briefly in a skillet or in the microwave for 10 to 15 seconds, just until they’re warm and flexible again.
Can You Freeze Cooked Flour Tortillas?
Yes! Place a piece of parchment paper between each tortilla to prevent them from sticking together, then transfer the stack to a freezer-safe bag and remove as much air as possible.
The tortillas can be frozen for up to 6 months. Thaw the amount you need and warm them before serving to bring back their soft, flexible texture.
Recipes you will enjoy:
Homemade Flour Tortillas
Ingredients
- 2 cup all-purpose flour
- ½ cup + two tablespoon warm water
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Mix all dry ingredients and olive oil well.
- Gradually add the water and knead for 5 -7 minutes. The dough should not be stick but smooth and elastic.
- Cover the dough and let it rest for at least 15 minutes.
- Cut the dough to eight equal parts and form eight balls.
- Dip the ball in flour and then roll to almost 7 inch.
- Place flat pan on stove, on medium heat. Place the rolled dough on the pan. When light brown patches appear at the bottom, flip the tortilla and cook on the other side until light brown patches appear.
- Remove from heat and cover with cloth to keep it soft.
Notes
- You can use half all-purpose flour and half whole wheat flour.
- Use other flavorless oils if you wish.
- Cast irons are great for cooking tortillas.
- Make the tortillas bigger or smaller if you want.
You’re right Muna, there’s nothing at the store to compare with homemade flour tortillas and yours look wonderful!
Thanks Chris! I was so fed up with store bought, I started making my own 🙂
These look so fresh and perfectly done, Muna.
Thanks Angie 🙂
These tortillas look perfect! I never thought of making them myself, I always buy them from the store. Fresh is always best, I could only imagine how tasty are the homemade ones!
I’m sure you’ll like them Melanie, they are perfect as wraps too 🙂
Homemade tortillas are the best! These ones are fresh and absolutely delicious!
After making them you won’t tolerate store bought 🙂
This tortilla recipe looks like a keeper! Super simple too!
Thanks Marsha!
Muna I am so trying these asap! We usually buy the uncooked flour tortillas from refrigerator section. They carry just 3-4 ingredients and no preservatives so that always makes me feel better. BUT I will take homemade version anytime!! Thanks for such a wonderful recipe 🙂
You are welcome Ami, and hope you enjoy it 🙂
Oh my… It’s that easy huh. I think I’m going to have to make my own now.
Your flour tortillas look amazing. I love your pictures, beautiful.
Oh, I love love love homemade tortillas! We used to go to a Mexican place in Atlanta that made their own tortillas…and I miss that place. I did make them here at home a couple of times, but it’s been a while now. I need to give your version a shot…it looks amazing! 🙂
You are David, homemade can never be compared to store bought 🙂
These look so goo! I need to try them!
These are really easy to make, give it a try and let me know how you liked 🙂
Hi Muna, these look wonderful! Just wondering, do you think I could make them the day before (I will need to make some for 20 people), if so, how would you suggest I should store them? Thanks so much
Hi Anna, Thanks for stopping by! Yes you can make them a day in advance they keep well in a ziploc bag.
Thank you so much for this idea!!! I made it and my whole fam loves it!!! Wish I have an option to send photo here!!! God Bless!
You are most welcome 🙂
These were delicious and so much easier than I thought. I am not buying them from the store anymore!
I’m glad you made them and thanks for your kind words ☺
Tried these and they were fantastic! MOST DEFINITELY A KEEPER IN MY KITCHEN! Thank you so much for sharing a healthier way of making tortillas, something my boys love!🫶🏽🙏🏽
You are most welcome Pear 😊