Homemade Flour Tortillas
There’s just something special about homemade tortillas—the way they puff up in the pan, the warm, toasty smell filling your kitchen, and that first soft, buttery bite that beats anything from the store. This recipe has become a staple in my home, whether we’re piling them high with fajitas, wrapping up leftovers, or sneaking one straight off the skillet with a little butter. They’re simple, forgiving, and made with ingredients you probably already have on hand. Once you make tortillas from scratch, it’s hard to go back—and honestly, you won’t want to.
Homemade Flour Tortillas
Tortillas are truly a blank canvas—simple, affordable, and perfect for everything from quick weeknight dinners to fun snacks. Once you have a batch on hand, the possibilities are endless!
Ingredients
Equipment
Method
- In a medium bowl, mix together flour, salt and baking powder.
- Add soft butter to the dry ingredients and work with hands until combined.
- Slowly pour in warm water. The dough will begin to form, but will be shaggy.
- Remove dough from bowl and place on a clean surface to knead (about 5 minutes). Dough will become smooth and soft.
- Roll dough into one large ball and divide into golf ball sized balls.
- Place balls on an oiled sheet pan, cover with plastic wrap and let rest for 30 minutes.
- Flour a work surface and roll out dough (the thinner, the better).
- Heat a non-stick pan to 500 ℉. Place dough in pan and cook both sides until bubbly and lightly toasted.
Notes
Flour matters
All-purpose flour works perfectly here, giving you soft, tender tortillas. If your tortillas feel too stiff, you may have added a little too much flour during rolling—keep it light. Don’t skip the baking powder
The baking powder helps create that soft, slightly puffy texture. Without it, your tortillas will be flatter and more dense. Butter = flavor
Using salted butter adds richness and a subtle savory flavor. Make sure it’s well incorporated into the flour so you get that soft, almost flaky texture. You can substitute with shortening or oil, but butter gives the best taste. Salt balance
Since you’re using salted butter, the added sea salt gives just the right balance. If you switch to unsalted butter, you may want to slightly increase the salt. Resting the dough is key
Letting the dough rest (about 20–30 minutes) relaxes the gluten, making it much easier to roll out and giving you softer tortillas. Cooking tips
Use a hot skillet (cast iron works great). You’ll know it’s ready when bubbles form and light golden spots appear—usually about 30–60 seconds per side. Keep them soft
Stack cooked tortillas and cover them with a clean towel to trap steam. This keeps them warm and pliable. Storage Room temp: Store in an airtight container for 1–2 days
All-purpose flour works perfectly here, giving you soft, tender tortillas. If your tortillas feel too stiff, you may have added a little too much flour during rolling—keep it light. Don’t skip the baking powder
The baking powder helps create that soft, slightly puffy texture. Without it, your tortillas will be flatter and more dense. Butter = flavor
Using salted butter adds richness and a subtle savory flavor. Make sure it’s well incorporated into the flour so you get that soft, almost flaky texture. You can substitute with shortening or oil, but butter gives the best taste. Salt balance
Since you’re using salted butter, the added sea salt gives just the right balance. If you switch to unsalted butter, you may want to slightly increase the salt. Resting the dough is key
Letting the dough rest (about 20–30 minutes) relaxes the gluten, making it much easier to roll out and giving you softer tortillas. Cooking tips
Use a hot skillet (cast iron works great). You’ll know it’s ready when bubbles form and light golden spots appear—usually about 30–60 seconds per side. Keep them soft
Stack cooked tortillas and cover them with a clean towel to trap steam. This keeps them warm and pliable. Storage Room temp: Store in an airtight container for 1–2 days
- Fridge: Up to 5 days
- Freezer: Up to 2 months (separate with parchment paper)