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Homemade Tortillas

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 tortillas


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil


  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
  • Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
  • In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Homemade Tortilla Recipe Tips

Do I need a tortilla press to make this recipe?

No, you don't need a tortilla press to make this tortilla recipe. Although this Mexican cooking tool does create uniform, round, thin tortillas, a rolling pin works just as well.

Why don't my flour tortillas puff up when cooking?

Tortillas may not puff up if they are too thick or are cooked on a low temperature. Aim to roll out thin, even rounds into a 7-inch circle and cook over medium heat. Watch us make this flour tortilla recipe to see how!

What recipes can I make with flour tortillas?

Flour tortillas can be used in many recipes, like bean and cheese quesadillas, fold-over tortilla bake, or pretty ham pinwheels. And don’t forget classic tacos made with seasoned taco meat!
Nutrition Facts
1 tortilla: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 148mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


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Average Rating:
  • Valerie
    Aug 2, 2020

    So easy to make. I wasn't a fan of the oily appearance, so I add 1/2 tsp of baking powder and they come out perfect. They taste great and come out soft either way . The recipe is so simple, but my sister has tried and failed 4 times. She's coming over today to watch me make them. I've made them 4 times with no problems. Not sure if it will help anyone else, but I add no additional flour, even when kneading or rolling them out. Best and easiest recipe ever!

  • Jujubee1762
    Jul 30, 2020

    Never thought I would make homemade tortillas, but now that I have , I probably won’t buy them again!!! These are delicious! Made flavorful chicken fajitas to use them & breakfast burritos. They freeze well too!

  • Leigh
    Jul 29, 2020

    Holy crow these were hard to roll out and then get thin enough and then pick them up to get in the pan properly. Good flavor. I probably just need practice.

  • Katrina
    Jul 2, 2020

    When I first started looking for recipes to make soft tortillas, I tried so many harder recipes with more ingredients, and longer wait times where you let the dough rest. None of them turned out nearly as well as this one. All pervious attempts before ended up with a tortilla that was so brittle it would crack when you tried to fold it. Perhaps that was my fault, because I was setting the temperature far to low on my stove before attempting to cook them. Some other recipes resulted in a dough that was far too elastic and would blob back up the moment I tried to roll it out. This dough was easy to roll out, didn’t fatten back up, and remained very soft and easy to fold. And it was so simple a recipe to follow as opposed to the others I tried! I doubt I will try anything else after this one. It’s perfect.

  • Elizabeth
    Jun 23, 2020

    This recipe is great for making quick tortillas. After making them twice I can say they will be my go to recipe for now. I’ve made them with the 30 min resting period and without. For those who say they go crispy, that’s because you need to keep them under a slightly damp towel. These have no preservatives so they are more sensitive to drying out. And you can’t Cooke them too long. I keep my stove in between 3-5 (on an electric stove that goes from 0-9) and cook til brown on each side, only flipping once. Transfer to a dish and cover with a slightly damp warm towel. Absolutely beautiful and fluffy tortillas. I use a rolling pin to get them paper thin and then they shrink to the perfect size in the pan. For the recipe in grams and mls, I used google... 240g flour 2.9g salt 177ml water 60ml olive oil

  • Elizabeth
    Jun 17, 2020

    Tortillas went crispy and tasted way too salty, also were very small in size.

  • Claire
    Jun 6, 2020

    Hello - for uk can you please translate into grams and mls. I would love to try these but no idea about cups of stuff

  • Lacey
    May 29, 2020

    I was so scared to make my own. But I really didn’t want to go to the store just for tortillas and I probably will never buy tortillas again. Soo good. Probably use a little less salt but they were amazing. Will definitely share and recommend this recipe!!!

  • Suzanne
    May 26, 2020

    We eat a TON of tortillas in my house between meals and snacks, and this recipe has been a handy, reliable way to restock when we inevitably finish off the store bought ones in mere days. These are more puffy and delicious too, so I usually end up making a double batch just to be on the safe side.

  • DeliciouslyResourceful_Gina
    May 26, 2020

    Easy and my husband and I liked them. However, the kids did not appreciate the difference vs store bought.