Homemade Tortillas Recipe

Reviewed on May. 01, 2013 by MissArlene

I've been making this recipe for several months since I found it, and we love them. At the suggestion of others, I did add 3/4 teas. soda, & used boiling water. To roll them into uniform sizes, I made a template as a guide to lay on my rolling surface. I lay the ball of dough on it & roll to the edges. I can get 8 - 8" tortillas. I made Chimichangas with them last night & they were fabulous.

Reviewed on Apr. 09, 2013 by KarmaDreams

I made these tortillas for tonights dinner, and they were good, except that I would add a little more salt because they were a little bland. And all of the people giving this recipe a low rating might want to take THEIR inadequate tortilla making skills as the main reason for failure. #1, you cannot treat flour tortillas as you would corn tortillas, i.e., you cannot stack them while waiting to cook them. #2 in order to achieve a round tortilla you must lift and rotate the tortilla after every single roll with a rolling pin (no, you cannot use a tortilla press with flour tortillas), and do not forget to flour your work surface and rolling pin, otherwise they will stick.

Reviewed on Mar. 20, 2013 by saasnelson

Fantastic! We loved these so much. My 14 year old made them, using the rim of a pot lid to cut them into pretty circles. We even used them to make sopapillas. My husband and I were reminded of our days back in Texas. :) My 11 year old couldn't get enough! We have already made these again! ;)

Reviewed on Mar. 03, 2013 by UtahUtesGirl50

This recipe is super fast and super easy!!! :D

Only I recommend is be careful on how much flour you use.

Reviewed on Feb. 25, 2013 by Icookfornine

This recipe is awesome! The tortillas came out perfect.I recommend this recipe to all people.

Reviewed on Feb. 03, 2013 by Time_lord

The first one went hard and fell apart - I think because I started cooking it before the pan was hot. Apart from that I was foiled only by my complete inability to roll things into circles.

Reviewed on Feb. 02, 2013 by kandilynn89

I thought this recipe was great!!! I did everything exactly the same except i added about 1/2 tsp baking powder! They taste delicious! I rolled mine out really flat and they still had a nice thickness to them. I will be definitely using this recipe from now on for tortillas! I couldn't find any that used olive oil that i liked but this one is perfect! I didn't think they tasted floury at all! Thanks!!!!!

Reviewed on Jan. 28, 2013 by chillebelle

I love these. They come out perfect every time. Never buying store tortillas again...well, unless I'm feeling super lazy. :D These are wonderful!

Reviewed on Jan. 18, 2013 by Becca5691

were to floury, a mess, didnt cook right, stuck to my rolling pin just terrible :/

Reviewed on Jan. 16, 2013 by shadeofblu

This is very similar to my recipe... I use flour, salt, baking powder, shortening and hot water...

Reviewed on Jan. 09, 2013 by jolinn

this is big help thanks

Reviewed on Jan. 03, 2013 by MrsZ917

I don't know how this recipe has such great reviews. All I could taste was flour. Not good! I think any good tortilla recipe will probably have shortening/lard and baking powder.

Reviewed on Dec. 04, 2012 by OKate

They turned out great. If they are too sticky or gloppy, then add a little more flour. I live in a dry climate and had to use a whole cup of water to the 2 cups of flour because mine were very flakey. Easy to adjust as needed. Will definitely be my new go-to recipe for tortillas.

Reviewed on Nov. 23, 2012 by franchesca17

Wow what a mess! Had to add flour like many others but dough stuck to rolling pin & wooden cutting board so ended up shaping them with my hand. Looked good after cooking, slightly browned but when tried to use them they fell apart. Don't know how all the people who had a positive experience could have used the same recipe!

Reviewed on Nov. 19, 2012 by fnstlug

I made them a little bit thicker and they were delicious! Definitely make again. The dough does not save well in the fridge.

Reviewed on Nov. 05, 2012 by scuster

My stepson wanted homemade tortillas like his nana made. We tried numerous ones and this was the best one. If you use bread flour they puff a little...or you can use a little baking powder. We also sometimes use lard instead of oil, yummy either way. We use hot water as suggested from other recipes.

Reviewed on Oct. 30, 2012 by Sabine6364

I use a similar recipe, but to make it really quick and easy I mix the flour, salt and baking powder in the food processor. I then add the lard or oil depending on what I have available, mix it and finally add the water. I mix it until the dough comes together and make the dough balls. I let them rest for a few minutes to make it easier to roll out. My family turns up their noses at store bought tortillas now.

Reviewed on Oct. 26, 2012 by kathidahl

I want to try this..but can I use masa?

Reviewed on Oct. 23, 2012 by roryalexmom

I made this recipe a week ago for my homemade chicken mole! It was awesome! So awesome, in fact, my husband bought me a tortilla press over the weekend. Making them again tonight!!! Thanks!

Reviewed on Sep. 07, 2012 by karengrad

I made these for the first time tonight and they were amazing. I usually buy the bag of flour tortilla mix so i dont have to worry about making them from scratch completely. I wanted to try this on my own this time. I dont understand why people had trouble with them. I do agree about the water. Make sure it is very hot, it helps when rising. Thanks so much for this recipe.

Reviewed on Sep. 05, 2012 by first1011

great simple and convenient ingredients. love the pictures. it helps. i used my griddle so i could cook more than one at a time. similar to Arabic flat bread.

Reviewed on Sep. 02, 2012 by charlene_grant

WOW! So easy, and so yummy!

Reviewed on Aug. 21, 2012 by mrskcarpenter

This was the most disgusting recipe ever! Not only was the dough a goopy mess like other people have said, but when trying to roll it out it would spring back to a little shape. When it cooked it was a mess, not soft and couldn't fold them at all. I don't see how other people can rave about this recipe when other people have had so much trouble with it. Obviously they've never had an amazing homemade tortilla.

Reviewed on Jul. 27, 2012 by MrsBoojwa

I took Brendallozano's review into consideration and added the 1/2 t of baking powder and made the water boiling before adding it, and then rolled the tortillas super thin. These were perfect, AFTER using her suggestions, which is why I am only giving it 4 stars. These tasted pretty similar to tortillas at Café Rio. So tasty!

Reviewed on Jun. 07, 2012 by deannasnz

So easy, so good. Up until now I've always made my tortillas with solid fat, which is a pain; this is faster and better in every way. I rolled them very thin to make eight inch tortillas. Super.

Reviewed on May. 30, 2012 by wmcrockett

Super easy and tasty. I did add boiling water as someone suggested, but no baking powder....they are awesome! Next time I will double the recipe to make bigger ones.

Reviewed on May. 10, 2012 by gingerbee

Excellent recipe. I did add 1/2 teaspoon baking powder to the recipe as someone else had recommended, and added boiling water to the flour mixture. It sure made a difference. These are the best tortillas I have ever made. They are very soft and pliable, not floury at all. Tastes really good. next time, I will double the recipe.

Reviewed on Apr. 30, 2012 by Lynen

I used the 3/4 cup water amount and the recipe was perfect. Easy to make. Absolutely love it ~ a keeper for sure! Thank you!

Reviewed on Mar. 19, 2012 by FACSteacher

I made these tonight, it was my first time trying them from scratch. We were pleased with the texture, nice and soft. I will certainly make these again. While they didn't take hours, it still did take a little bit more time than from the store, obviously. Next time I'll roll them a little thinner, as well.

Reviewed on Jan. 05, 2012 by hbbuilder

I found this in the magazine and made it several times and loved it. I found it very easy to make. I wanted to make them again and my recipe had been thrown out and so I made some from another recipe and was disappointed. When I found this one again I was so happy, I will never make another recipe again. These are so soft and taste great. I had no problems with the recipe in the magazine and so happy I have found it again.

Reviewed on Nov. 10, 2011 by brendallozano

I had a really hard time making home made tortillas--they either tuned out like frisbees or like pie crust. It was embrassing, being married to a Mexican and all, till I finally WATCHED my true-blue, 1000% born and raised Mexican mother-in-law with 60 years of experience make them. This recipe is good, except you need to add about 1/2 teaspoon baking powder, and the FIRST SECRET is that the water must be boiling when you add it to the flour. Stir it with a wooden spoon till the flour/water are incorporated. It's not too hot to handle. The SECOND SECRET is to roll them out with a rolling pin till they are paper-thin, or close to it, very thin, then toast them on a very hot griddle (comal, in Spanish), till they are golden brown on each side. My sister-in-law thinks it's fun to smack down the bubbles with a spatula when they rise as they cook. They are worth the extra time. I always have to "test" the first one by slathering on some butter and rolling it up while it's still piping hot :)

Reviewed on Oct. 22, 2011 by Loufrommaine

So easy, ad wonderful when they are made with whole wheat instead of white flour!

Reviewed on Sep. 13, 2011 by ESmall6

These are AWESOME! I'm making them for the 3rd time in a month. They take 30-40 minutes, and make your meal SO much better. I will never buy store-bought tortillas again - that's how easy and yummy they are!

Reviewed on Aug. 21, 2011 by Cassie Miller

The tortillas came out great and were delicious! They were really quick and easy to make. I added some ground flax seed to the batch and it was better tasting than store bought tortillas. I will definitely be making these again.

Reviewed on Aug. 18, 2011 by HeatherHH

The recipe was absolutely horrible before the typo was corrected. But now, they are the best tortillas I've ever made, and I have tried quite a few recipes. They were very easy to roll out; my 8 yo happily did most of them! The end result was very supple and made good burritos.

Reviewed on Jul. 23, 2011 by lilbit05

WOW, awesome and super easy to make. I made one batch followed very quickly by another batch and yet another as my family kept eating them as fast as I could could them. Thanks!

Reviewed on Jun. 29, 2011 by jhinch

I made the magazine recipe version, and I ended up adding a lot of flour so I could knead and roll them because they were so sticky. Then I found them really difficult to roll out because they kept bouncing back to their original patty shape. I had to get my daughter to hold one side in place so I could stretch it out as I rolled. Then I stacked them on a plate, but when I went to cook them, they had all stuck together. I had to throw them all out. What a waste of time!

Reviewed on Apr. 29, 2011 by melissarb999

I used a mix of whole wheat and white flour and used an iron skillet instead of nonstick. They were yummy!

Reviewed on Apr. 18, 2011 by clintsgirl

After making these I cannot bring myself to use store bought tortillas anymore!

Reviewed on Jan. 24, 2011 by 1bunney

Easy and very very tasty even better than store bought. I was able to use what i had on hand and saved money. Fun to make also.

Reviewed on Dec. 22, 2010 by mamasweetrolls

I had never made these before and made them out of necessity one night for dinner. Now I crave them. They are so warm and fresh. So much better than store bought!

Reviewed on Dec. 08, 2010 by lilymaid

I used the magazine ingredient (1 cup of water as opposed to this modified online version) and, yes I had to add more flour. Not that much more though...anyway, they turned out fantastic! I used one cup white flour and 1 cup wheat. To the other reviewers who complained of non-pliable tortillas, you may have overcooked them. Set the timer for each side. These are so tasty!

Reviewed on Oct. 24, 2010 by ctmom05

I wonder if this recipe could be adapted to make something that resembles Doritos?

Reviewed on Oct. 07, 2010 by creegercrewof7

I have made this recipe many many times and never had any problems with it. However, I also make it gluten free by using all-purpose gF baking mix and tapioca flour and rice flour. Excellent- better than any gf tortilla you can buy!

Reviewed on Sep. 19, 2010 by Sugarbearchef

These turned out great for me. I like to fill and roll them up as burritos, then toast them in a skillet.

Reviewed on Sep. 18, 2010 by Danipooh02

It is definitely a mess to make if you follow the magazine directions (as it's mis-printed I do believe). Had to had a ton of flour and you cannot use a tortilla press to roll them out. I will keep at it until it turns out right. They do taste delicious.

Reviewed on Sep. 14, 2010 by jenilovesdaisies

I made the magazine recipe first, realized there must be a mistake and looked it up on-line. I'm so glad I did! These tortillas are a cinch to make and taste great!

Reviewed on Sep. 01, 2010 by princeslp

The recipe in the magazine calls for 1 cup of water - not the 3/4 cup shown online. I used the magazine recipe and agree that it was a "gloppy mess". I added a ton more flour and finally got it to work out, but not until after much frustration and mess.

Reviewed on Aug. 31, 2010 by KJ1

I am SO excited to hear about someone who made them gluten-free and they turned out well. I want to make them so bad, but was scared because of all the other reviews. I too have to eat gluten-free, so I will DEF. be trying these a.s.a.p!!!!!!!

Reviewed on Aug. 24, 2010 by tamarachronister

These are the best tortillas I've ever tasted. I used gluten free all-purpose flour and 1 teaspoon of Xanthan gum as a binder in place of gluten. I will NEVER use store bought tortillas again. If your first attempt was gloppy, check the measurements again. Thanks for sharing a healthy recipe.

Reviewed on Aug. 19, 2010 by muenzens

My six year old son and I made this recipe together and the tortillas turned out perfect. I doubt we will purchase tortillas in the store again.

Reviewed on Aug. 17, 2010 by REnriquez

Tortillas need lard and baking powder thats what makes them soft and pliable

Reviewed on Aug. 16, 2010 by nkeaton

I have to agree with many other cooks who say this is a gloppy mess. I was SO disappointed, because I was so looking forward to trying them. I, too, added at least another whole cup of flour. It would be nice to hear from the submitter of the recipe on this one.

Reviewed on Aug. 11, 2010 by blondie478

These were not soft. The flavor was good but they were hard and not very pliable. I think next time I'll use shortening and some sort of leavening

Reviewed on Aug. 08, 2010 by abbie2005

This was a horrible recipe! The pictures look great, but when I made it, it was so sticky and I just ended up throwing it all away.

Reviewed on Aug. 01, 2010 by happymomx5

If my kids like them, they are good and my kids LOVED them! I feel better knowing what is going in our food and these were so simple yet so yummy. I would double the recipe as well b/c you'll gobble them up.

Reviewed on Aug. 01, 2010 by mrsdarcy24

I do not think the measurments are right in this recipe. I added alot more flour and they turned out ok. Googled home made flour tortillas and will try a different recipe.

Reviewed on Jul. 23, 2010 by Lisa-Jo

I've made this recipe three times now and never had any trouble with it useing the measurements given in the magazine my 6 year old daughter could not stop telling me how much better they are then the store bought ones. As I roll them out I roll them in flour first and everything goes well:)

Reviewed on Jul. 19, 2010 by BOSBristol

This is a gloppy mess. I know how to cook (won the QC grand prize one issue!)and this was just a frustrating, gloppy mess.

Reviewed on Jul. 13, 2010 by sswimmomm

We've made this twice now-- once by me and once by my teenage daughter-- nice soft texture even the next day--simple no problems with the recipe either time. We had several other tortilla recipies we'd tried but many had hydrogenated oils or butter the olive oil was a nice variation.

Reviewed on Jul. 08, 2010 by monjean

I had the same trouble as many other reviewers. I ended up throwing the stickly gloppy dough in the trash. I made this out of the magazine, before seeing the modifications on the website. Disappointing. Did anyone at TOH try this recipe before publishing?? I'm sticking with store-bought for now.

Reviewed on Jun. 25, 2010 by keverwann

I added another whole CUP of flour to get this to the right consistency. I made it out of my magazine, otherwise I would have read the recipe changes TOH submitted via comments. I'm currently not at all impressed with the recipe testing or editing TOH claims to have.

Reviewed on Jun. 19, 2010 by meregrant

I'm certainly no expect, but I've been making homemade tortillas about once a week for the last 3 years, and I much prefer other recipes with baking powder and shortening or butter instead olive oil. As day-old leftovers, however, these stay considerably pliable instead of drying out and cracking when folded.

Reviewed on Jun. 15, 2010 by manuahs

These were so easy and so good! New family favorite right here! I'm excited to experiment with these. I think I'll add garlic powder next time or shredded cheese.

Reviewed on Jun. 15, 2010 by Tom1234

Very simple recipe to make. Mine were a little to dry and bland for my taste. I would make them again though.

Reviewed on Jun. 06, 2010 by gmpearce

didnt work!!!!

Reviewed on Jun. 06, 2010 by weezy44

the dough was so sticky, that to roll it out flat enough it had holes, plus after cooking it was more like a pita than a tortilla, I will try the suggestions here & see if that helps

Reviewed on Jun. 03, 2010 by KScales

Due to the comments posted here, we have retested this recipe and made some minor modifications. 3/4 cup of water provided better results. Also, knead the dough 5-6 times, adding a little more flour or water only if needed to achieve a smooth dough.

We apologize for the problems some people had with this recipe and the changes will be reflected here soon.

Taste of Home Test Kitchen

Reviewed on May. 30, 2010 by kjsz

My first try at this recipe was a disaster! I had to keep adding flour to get a workable dough. I made them again the next night after looking at some additional recipes. To make this one very tasty, I added 3/4 tsp. Baking Powder to the flour. I also added 2 Tbsp whole wheat flour to the dry ingredients for a different texture. I added the oil and half the water and then mixed it together with a fork. Slowly add more water until you get a workable dough and continue per recipe.

Reviewed on May. 26, 2010 by amj_baker

We had the same results as most. We got very sticky dough and had to keep adding flour. The end result was not great.

Reviewed on May. 26, 2010 by JoyceSchaer

Oooops! Forgot to rate this! So sorry! ;-)

Reviewed on May. 26, 2010 by JoyceSchaer

This was a SIMPLE recipe and it turned out PERFECTLY without any ingredient changes. It was not at all sticky and was truly done in 1/2 hour. I am not sure what you others were doing, but I found this recipe really easy and the tortillas turned out really good! I will definitely make these again!!

Reviewed on May. 23, 2010 by bake master

This is a truly terrible recipe, I have to say. As called for, the dough is WAYYYY too sticky to even make into a ball, much less roll out. It would either have to be spooned into the pan, which did not work, or add quite a bit more flour, which makes them tough. I'll be doing more research for a tortilla recipe, because this is definitely not the one.

Reviewed on May. 22, 2010 by klibbey

I wish there were a way to edit my review - it was 2/3 tsp of baking powder not soda.

Reviewed on May. 22, 2010 by klibbey

I figured out what was wrong - it's a technique thing. Put the oil into the flour after adding 3/4 tsp of baking soda in with the salt. Add the water gradually while stirring! Stop when it comes todgether and then add water sparingly until it looks like dough not biscuits. Stop while still sticky and turn out on floured board. then you are good to go with the recipe. yummy but technique needs work in the original recipe.

Reviewed on May. 22, 2010 by klibbey

something is wrong with the recipe. I added almost another cup of flour and got glop and threw it out.

Reviewed on May. 22, 2010 by cherilll

I had no problem with the receipe. 2cups flour to 1 cup water was just perfect for kneading.

Reviewed on May. 22, 2010 by Dioptase

Use 1/2 cup water - must be a printing mistake. I also only used 2 T. oil and needed to add more water 1 TBSP at a time. Turned out Great!!

Reviewed on May. 18, 2010 by wdaugherty

There is something wrong with this recipe, either too much water or too much olive oil. Took almost a whole can of Wondra flour to get anything like kneading consistency. Threw everything out!

Reviewed on May. 16, 2010 by dadismak

There has to be a mistake in the amount of water to flour. I think maybe it should only be 1/2 Cup water to 2 cups of flour. They were way too sticky and didn't roll properly. Just saying.

Reviewed on May. 15, 2010 by sarajane_c

This recipe was good after I added more flour to it. I probably added between a half cup and a whole cup of extra flour to get the right consistency. It also needed some extra salt to go with the flour.