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Homemade Flour Tortillas

Recipe Info

Difficulty: Easy
Mess Level: Moderate
Yield: 16 Medium Tortillas
Prep Time: 40 min
Cook Time: 1 min


  • 3 Cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • ⅓ Cup Grapeseed or Vegetable Oil
  • ¾ Cup Warm Water


  1. Whisk together the flour, baking powder, and salt. Switch to a dough hook or a wooden spoon and mix in the oil. Then gradually begin adding water until you have a dough ball, you may not use all the water or you may need a little more.
  2. If the dough is too sticky to work with, add a little more flour, if it’s too dry, add more water. Knead the dough briefly just until it feels smooth.
  3. Tear the dough ball in half and roll each half into a log with your hands. Cut eight equal pieces out of each log.
  4. Roll each piece into the rough shape of a ball and set them, not touching, on some parchment, loosely covered with plastic wrap.
  5. Allow to rest for 30 minutes so the gluten strands can relax. Lightly flour your work surface and rolling pin. Flatten the dough ball with the palm of your hand then roll it out till it’s very thin, don’t worry about getting it perfectly round. If it will hold the filling, it will work.
  6. Roll out as many tortillas as you want to cook, layering them in between parchment paper.
  7. Heat a cast iron skillet to high heat. When it is hot, lay your tortilla in (do not use any oil or butter) and cook for 15-30 seconds. Flip and cook for another 15-30 seconds. Repeat with remaining tortillas, wiping the skillet in between tortillas with a damp towel if needed.
  8. Cover the tortillas with a towel to keep them warm and pliable. Serve immediately or store in the fridge in a Ziploc bag for two days. Reheat in the microwave as needed. Enjoy!

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Ramblings of a Line Cook

I don’t know where I got it into my head that a flour tortilla is a hard or complex thing to make. Perhaps it was hearing about a few, failed attempts from friends or not really knowing how I felt about lard. But really, authentic tortillas were made with what was available so why shouldn’t I make a tortilla that’s “Authentic to me?”

But do I use butter? Do I need lard? Will oil be gross? Should I use milk? Buttermilk? Water? Will baking powder make them into a pancake? So many questions…

Gosh, life is just too short to allow a flour tortilla to stress you out that much so I just went for it. I ended up making two batches, one with butter and one with oil. They were both delicious and easy although the ones with oil actually won the day while the buttery ones reminded me just a bit too much of pie crust.

While it takes a little more effort to make these than opening a bag of store-bought, leftovers hold well and once you try a fresh tortilla, you’ll wonder what in the world you’ve been doing paying $2.99 for soft cardboard that squeaks between your teeth like a Wisconsin cheese curd but has the flavor of a floor mat. Talk about elevating everything from a simple egg taco to carne asada these tortillas are what your life has been missing.

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