Once you make these Homemade Flour Tortillas from scratch, you’ll never go back to store-bought! They’re soft, pliable, and have just the right amount of chew. Made with simple pantry staples—flour, baking powder, salt, and your choice of lard or butter—these tortillas are surprisingly easy to make and totally worth the extra few minutes in the kitchen. Use them for tacos, quesadillas, burritos, wraps, or just warm and slathered in butter.
There’s just something special about homemade flour tortillas—the warmth, the chew, the way they puff up ever so slightly on the skillet. This recipe is my go-to when I want something simple but satisfying. Once you taste a fresh tortilla made from scratch, there’s no going back to store-bought.
If you love homemade tortillas, you’ll also enjoy my Homemade Lime Tortilla Chips! They are so easy to make and you probably have all of the ingredients in your pantry right now. The hint of lime and flaky sea salt make them irresistible.
Table of Contents
Why You’ll Love This Recipe
- Soft & Stretchy: These tortillas are tender, flexible, and perfect for wrapping tacos or burritos without tearing.
- Simple Pantry Ingredients: Just five basic ingredients you probably already have on hand.
- No Special Equipment Needed: No tortilla press required—just a rolling pin, parchment paper, and a hot skillet.
- Better Than Store-Bought: Freshly made tortillas taste way better than anything from a package—rich, slightly chewy, and full of flavor.
Ingredients & Substitutions
- All-Purpose Flour: Use all-purpose white flour for soft and fluffy tortillas.
- Baking Powder: Helps the tortillas puff slightly and stay tender. Don’t skip it!
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Hot Water: The heat helps melt the fat into the dough and makes it easier to knead. Warm water works in a pinch, but avoid cold water—it makes the dough harder to work with.
- Lard or Unsalted Butter: Lard is traditional and gives the tortillas a richer flavor and softer texture. Unsalted butter works beautifully and adds a buttery note. Shortening or even coconut oil can be substituted.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Homemade Flour Tortillas
Quick Overview
- Mix dry ingredients.
- Add in butter.
- Add water & knead.
- Cut dough.
- Shape & rest.
- Roll.
- Cook tortillas.
Step by Step Instructions
Quick Tip From Bri
When mixing and kneading the dough, aim for a soft, slightly tacky feel—not sticky or dry.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cut in the Fat: Add the room temperature lard or butter. Use a fork (or your fingertips) to work it into the flour until the mixture is crumbly and resembles coarse sand with some pea-sized bits of fat throughout.
- Add Water & Knead: Pour in the hot water and stir with a fork until a shaggy dough forms. Switch to your hands and knead the dough in the bowl or on a lightly floured surface for about 3–4 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time. If it’s too dry or crumbly, add a splash of warm water and knead again.
- Cut into Portions: Transfer the dough to a clean work surface and form it into a rough log or disk. Use a bench scraper or sharp knife to cut the dough in half, then cut each half into quarters. Finally, cut each quarter into 4 equal pieces to make 16 portions.
Quick Tip From Bri
Tortillas cook fast—just 30–60 seconds per side. Stay close and watch for bubbles and golden spots so you can flip at just the right moment.
- Shape & Rest: Roll each piece into a smooth ball, then press gently into a small, thick disk about 1 inch thick. Place the disks on a plate or tray, cover with a clean kitchen towel or plastic wrap, and let them rest at room temperature for 30–45 minutes. This allows the gluten to relax for easier rolling.
- Roll the Tortillas: Place a dough disk on a square piece of parchment paper. Using a rolling pin, gently press down and roll outward from the center, applying even pressure to start flattening the dough. Every couple rolls, rotate the parchment and dough about 45 to 90 degrees to help keep the tortilla round. To prevent sticking and promote even thickness, carefully flip the dough over a couple of times during rolling, by peeling the dough off the parchment and flipping it. Aim to roll the tortilla as thin as possible, about 6–8 inches wide. You should not need extra flour, but if the dough feels sticky or sticks to the rolling pin, sprinkle a very small amount of flour to avoid drying out the dough.
- Cook the Tortillas: Use the parchment paper as a sling to carefully transfer the rolled tortilla onto the hot skillet—this prevents tearing and keeps your hands clean. Heat a large skillet or griddle over medium heat until hot. Cook each tortilla for 30–60 seconds per side, or until bubbles form and golden brown spots appear. Flip once during cooking. Adjust the heat if needed. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.
Recipe Serving Suggestions
I love warm tortillas! You can slather a bit of butter on these for a snack, or pair them with these proteins for taco night:
- Grilled Chicken Fajitas: These fajitas are bold, smoky, and packed with juicy flavor thanks to the chipotle-lime marinade.
- Air Fryer Pork Belly Bites: Made with a delicious sweet, spicy, savory marinade inspired by pork al pastor, you won’t be able to get enough!
- Traditional Carnitas (Mexican Pulled Pork): The pork butt is slow-cooked in a Dutch oven until it falls apart. It is tender, moist, and full of flavor.
Make it a full meal with these traditional side dish recipes:
- Mexican Red Rice (Arroz Rojo): This rice is perfectly fluffy and full of rich tomato flavor.
- Instant Pot Charro Beans: Also known as frijoles charros, these beans are made with pinto beans, bacon, chorizo, onion, and tons of spices.
Expert Tips
- Use Hot (Not Boiling) Water: Water that’s hot to the touch (around 120–130°F) works best to hydrate the dough and incorporate the fat evenly.
- Use Parchment Paper: This make it easy to rotate the tortilla directly on the counter because the parchment paper slides, it also make it easy to transfer it to the pan without the tortilla shrinking back if you peel it off first.
- Let the Dough Rest: Don’t skip the rest period! This helps the gluten relax so the tortillas are easier to roll thin without springing back.
- Flip and Rotate While Rolling: Regularly lifting and turning the dough as you roll prevents sticking and helps maintain a round shape.
- Stack & Wrap to Keep Warm: Keep cooked tortillas stacked in a clean towel as you go. This keeps them warm, steamy, and soft until ready to serve.
Most Common Mistakes
- Skipping the Rest Time: If you try to roll the tortillas right after kneading, the dough will resist and shrink. Resting is key!
- Rolling Too Thick: Thin tortillas cook more evenly and give that signature soft texture. Too thick, and they’ll be dense and chewy.
- Using Too Much Flour When Rolling: Excess flour can dry out the dough and make the tortillas tough. A light dusting is plenty, and parchment paper helps minimize sticking.
- Overcooking: If the pan is too hot or you cook the tortillas too long, they’ll dry out and become crisp. Watch for golden spots and soft bubbles—then flip!
Additions & Variations
- Garlic & Herb Tortillas: Mix 1–2 teaspoons of garlic powder, dried oregano, or dried cilantro into the flour for an herby twist.
- Cheesy Tortillas: Fold shredded cheddar or pepper jack into the dough before portioning for a melty, flavorful upgrade.
- Whole Wheat Version: Swap up to half of the all-purpose flour for whole wheat flour. Add a splash more water if the dough feels dry.
- Mini Tortillas: Divide the dough into 24 portions instead of 16 to make snack-size tortillas perfect for street tacos or sliders.
More Side Dish Recipes
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Homemade Flour Tortillas Recipe
Once you make these Homemade Flour Tortillas from scratch, you'll never go back to store-bought! They’re soft, pliable, and have just the right amount of chew. Made with simple pantry staples—flour, baking powder, salt, and your choice of lard or butter—these tortillas are surprisingly easy to make and totally worth the extra few minutes in the kitchen. Use them for tacos, quesadillas, burritos, wraps, or just warm and slathered in butter.
Equipment
- Fork
- Rolling Pin
Ingredients
- 3 1/4 cup all-purpose flour
- 1/2 Tablespoons 1 1/2 teaspoons EACH baking powder & Morton kosher salt
- 1 cup hot water
- 6 Tablespoons lard or unsalted butter, room temperature
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.3 1/4 cup all-purpose flour, 1/2 Tablespoons 1 1/2 teaspoons EACH baking powder & Morton kosher salt
- Cut in the Fat: Add the room temperature lard or butter. Use a fork (or your fingertips) to work it into the flour until the mixture is crumbly and resembles coarse sand with some pea-sized bits of fat throughout.6 Tablespoons lard or unsalted butter,
- Add Water & Knead: Pour in the hot water and stir with a fork until a shaggy dough forms. Switch to your hands and knead the dough in the bowl or on a lightly floured surface for about 3–4 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time. If it’s too dry or crumbly, add a splash of warm water and knead again.1 cup hot water
- Cut into Portions: Transfer the dough to a clean work surface and form it into a rough log or disk. Use a bench scraper or sharp knife to cut the dough in half, then cut each half into quarters. Finally, cut each quarter into 4 equal pieces to make 16 portions.
- Shape & Rest: Roll each piece into a smooth ball, then press gently into a small, thick disk about 1 inch thick. Place the disks on a plate or tray, cover with a clean kitchen towel or plastic wrap, and let them rest at room temperature for 30–45 minutes. This allows the gluten to relax for easier rolling.
- Roll the Tortillas: Place a dough disk on a square piece of parchment paper. Using a rolling pin, gently press down and roll outward from the center, applying even pressure to start flattening the dough. Every couple rolls, rotate the parchment and dough about 45 to 90 degrees to help keep the tortilla round. To prevent sticking and promote even thickness, carefully flip the dough over a couple of times during rolling, by peeling the dough off the parchment and flipping it. Aim to roll the tortilla as thin as possible, about 6–8 inches wide. You should not need extra flour, but if the dough feels sticky or sticks to the rolling pin, sprinkle a very small amount of flour to avoid drying out the dough.
- Cook the Tortillas: Use the parchment paper as a sling to carefully transfer the rolled tortilla onto the hot skillet—this prevents tearing and keeps your hands clean. Heat a large skillet or griddle over medium heat until hot. Cook each tortilla for 30–60 seconds per side, or until bubbles form and golden brown spots appear. Flip once during cooking. Adjust the heat if needed. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.
Did you make this recipe? Leave a comment below!
Notes
- Use Hot (Not Boiling) Water: Water that’s hot to the touch (around 120–130°F) works best to hydrate the dough and incorporate the fat evenly.
- Use Parchment Paper: This make it easy to rotate the tortilla directly on the counter because the parchment paper slides, it also make it easy to transfer it to the pan without the tortilla shrinking back if you peel it off first.
- Let the Dough Rest: Don’t skip the rest period! This helps the gluten relax so the tortillas are easier to roll thin without springing back.
- Don’t Overcook: If the pan is too hot or you cook the tortillas too long, they’ll dry out and become crisp. Watch for golden spots and soft bubbles—then flip!
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 42mg | Fiber: 1g | Sugar: 0.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
