Homemade Flour Tortillas
If there’s one thing I’ll never buy from the grocery store again, it’s flour tortillas. There’s something deeply satisfying about making your own… especially because they’re so simple and so much better than the store-bought kind. The dough comes together quickly with pantry staples, no fancy equipment needed, and the rest time gives you just enough of a breather before rolling and cooking.
Use them for tacos, wraps, breakfast burritos, or just warm with a swipe of butter and flaky salt (highly recommended). Once you taste them fresh off the skillet, it’s hard to go back. This is one of those recipes that quietly becomes a staple.
Homemade Flour Tortillas
Yield: 12-15 tortillas
Prep time: 15 MinCook time: 15 MinInactive time: 25 MinTotal time: 55 Min
These tortillas are simple to make and totally worth the (minimal) effort.
Ingredients
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder.
- Stir in the oil until the mixture is evenly crumbly. Use your hands to mix until it forms a shaggy dough
- Pour in the hot water and mix until a dough starts to form. Knead in the bowl or on a lightly floured surface for 1–2 minutes, until smooth.
- Cover the dough with a towel or plastic wrap and let it rest for 25 minutes at room temperature. This helps the gluten relax so the tortillas roll out more easily.
- Divide the dough into 10–12 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin circle, about 6–8 inches wide.
- Heat a dry skillet or cast iron pan over medium-high heat. Cook each tortilla for 30–60 seconds per side, or until puffed and lightly browned in spots. Wrap cooked tortillas in a clean towel to keep warm and soft.
Notes
- Store leftovers in a sealed container or bag. Reheat on a skillet or wrap in a damp paper towel and microwave for 10–15 seconds.
- If the dough feels sticky, dust with a little more flour while rolling. If it's dry, add a splash more hot water.
