Easy Homemade Flour Tortillas Recipe
These easy homemade flour tortillas are soft, warm, and perfect for wraps, tacos, or burritos. Made with simple pantry staples, they come together quickly and can be cooked right on your stovetop in a skillet for a delicious fresh taste every time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
Wet Ingredients
- 5 tablespoons salted butter, at room temperature (or coconut oil)
- 1 cup hot water
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking powder, and kosher salt, ensuring they are well incorporated for an even dough.
- Add Butter and Water: Add the room temperature salted butter to the dry ingredients, then pour in the hot water. Stir everything together until a shaggy dough begins to form.
- Knead the Dough: Turn the dough out onto a floured counter and knead it using your hands for 1-2 minutes until the dough becomes smooth and elastic, forming a ball.
- Rest the Dough: Place the dough back into the bowl, cover it with a damp towel, and let it rest for 10 minutes to relax the gluten for easier rolling.
- Divide and Shape: Cut the rested dough into 12-14 equal wedges. Roll each wedge into a ball; they don’t need to be perfectly round.
- Roll Out Tortillas: Using a rolling pin or tortilla press, flatten each dough ball into an 8-inch circle on a lightly floured surface.
- Cook Tortillas: Heat a skillet over medium-high heat and add a small drizzle of olive oil. Place one tortilla in the skillet and cook for 30-60 seconds until little bubbles begin to appear on the surface. Flip and cook the other side for about 30 seconds or until lightly golden.
- Keep Warm: Transfer cooked tortillas to a plate and cover with a clean towel to keep them warm and soft. Repeat the cooking process with remaining dough.
- Serve or Store: Serve the tortillas warm immediately, or store them in an airtight container for up to 3 days for later use.
Notes
- Use hot water to help make the dough pliable and easy to roll out.
- Resting the dough is essential for tender tortillas and easier rolling.
- Olive oil in the skillet adds flavor and prevents sticking, but you can use butter or skip it if preferred.
- For gluten-free versions, substitute with gluten-free flour blends, though texture may vary.
- These tortillas freeze well—freeze stacked with parchment paper between to prevent sticking.
- Reheat tortillas in a dry skillet or microwave wrapped in a damp paper towel.
