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Homemade Flour Tortillas- Whip up this dough by hand in a few minutes. And they are so much better than store bought.

Homemade Flour Tortillas

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My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!


Hi Bold Bakers!

I woke up the other morning with the notion of making Homemade Tortillas. Now, I have never made them before, but I had an idea that the dough wasn’t difficult and I could make them fast.

Turned out I was right on the money! I made my dough and cooked off all of my Tortillas in an hour.

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My Homemade Tortillas Recipe

I promised I would share the recipe so here you are. I really hope you try them because they are 1000 times better than store bought and they’re better for you. The are flakey, almost buttery and have lots of flavor. Enjoy!

 

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Storing My Homemade Tortillas

You might be wondering: how long will these Homemade Tortillas keep? Well, the good news is that you can freeze them!

Just make sure they’re all the way cool before you put them in the freezer. If frozen, they will stay fresh for quite a while — or you could just devour all of them before they even get the chance to cool!

 

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4.37 from 25 votes
Homemade Flour Tortillas- Whip up this dough by hand in a few minutes. And they are so much better than store bought.
Homemade Tortillas
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
 
Adapted from: http://www.tablefortwoblog.com/homemade-flour-tortillas/
Course: Breakfast, Dinner, Lunch
Cuisine: Mexican
Servings: 12 tortillas
Calories: 100 kcal
Author: recipe from a great blog tablefortwo.com
Ingredients
  • 3 cups (15oz, 450g) all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • cup (3oz, 75g) vegetable oil
  • 1 cup (8oz, 225g) warm water
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
  2. With the mixer running at medium speed, add the vegetable oil and warm water.
  3. Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
  4. Transfer dough to a well-floured surface and divide dough until you get approximately 12-14 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
  5. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
  6. After dough has rested, heat a non-stick pan over medium-high heat.
  7. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
  8. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
  9. Place cooked tortillas on a plate. You can stack them on top of each other to cool.
  10. If you're freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!
Recipe Notes

WW SmartPoints: 3
WW PointsPlus:3

Nutrition Facts
Homemade Tortillas
Amount Per Serving (1 g)
Calories 100 Calories from Fat 45
% Daily Value*
Fat 5g8%
Polyunsaturated Fat 3g
Sodium 146mg6%
Carbohydrates 11g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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81 Comments

Write a Comment and Review

  1. Mikayla on July 18, 2019 at 6:58 pm

    How long can they keep in the fridge?

    • Gemma Stafford on July 20, 2019 at 7:36 am

      The raw dough? I would say 24 hours 🙂

      Best,
      Gemma.

  2. Kathi Pearsall on May 5, 2019 at 4:41 pm

    Hi Gemma,
    I made your homemade tortillas tonight for Cinco De Mayo dinner and everyone loved them. Mine stretched out a little when I transferred them to the pan so they weren’t all round but they still tasted good. Thanks for the inspiration.

    • Gemma Stafford on May 6, 2019 at 5:33 am

      Hi Kathi,
      I am happy you tried this recipe and that you liked it for your Cinco De Mayo dinner.
      What you found was that the gluten relaxed when allowed to stand for a few minutes, and stretched! that is good learning for you, sometimes we need to use that for things like flatbread, pizza, etc.
      Thank you for being in touch,
      Gemma 🙂

  3. miamisson on March 10, 2019 at 6:55 am

    may be a silly question, but can these be made larger than six inch diameters? currently using store bought as wraps and a six inch wrap seems a bit small. thanks

    • Gemma Stafford on March 11, 2019 at 9:38 am

      Hi, yes you can! Great question!

  4. Richelle on January 18, 2019 at 6:26 am

    Do you have recipes for Spinach & Herb or Tomato & Basil tortillas?

    • Gemma Stafford on January 18, 2019 at 8:50 pm

      I don’t but that’s a great idea!

  5. Lisa Knight on December 2, 2018 at 12:36 pm

    Hi Gemma,

    Sounds very easy and I am excited to try this out. Can I sub whole wheat flour 1:1?

    Thanks.

    • Gemma Stafford on December 4, 2018 at 10:26 am

      Hi there, you might want to use a few tablespoons less if using whole wheat flour. Great idea!

  6. Naomi Serna-Olander on November 10, 2018 at 5:55 am

    What gluten free flour can be subbed 1:1 that isn’t almond flour? Can I use a gluten free bisquick?

    • Gemma Stafford on November 11, 2018 at 5:48 pm

      Hi Naomi,

      I don’t recommend bisquick pancake mix. You can use a gluten free all purpose flour. just hold back a little liquid incase you don’t need it all.

      Best,
      Gemma.

  7. Josh on November 4, 2018 at 4:13 pm

    very good recipe one of the best and easiest i have watched alot of videos and looked at alot of recipies and this by far the best thank you

    • Gemma Stafford on November 4, 2018 at 8:32 pm

      Thanks so much Josh, delighted you like them 🙂

      Best,
      Gemma.

  8. Chariti on September 20, 2018 at 9:26 pm

    Can you make the flatbread and tortillas with low carb flour mix?

    • Gemma Stafford on September 22, 2018 at 8:15 am

      Hi Chariti,
      Yes! I think you can try this recipe with Almond flour and Coconut flour. I would say proportions of 1 almond flour measure to 1/4 coconut flour.
      So, 4ozs almond to 1oz coconut flour etc.
      I do not know what you usually use but you have to consider the structure of the flatbread, best to mix up the alternative flours.
      I hope this is of help,
      Gemma 🙂

  9. Vicki West on August 18, 2018 at 3:19 am

    What if you have no mixer with dough hook? I have only hand mixer or food proccer.

    • Gemma Stafford on August 18, 2018 at 3:24 pm

      You can do this by hand, Vicki. it will be really easy. Just knead it for 5 minutes or so on a floured surface.

      Best,
      Gemma.

  10. Linda Hoover on August 16, 2018 at 9:13 pm

    Homemade tortillas are the best!! My family has made them for years (growing up in the southwestern US, we loved Mexican food and homemade tortillas are definitely part of that!). We use a recipe that can be made as a dry mix because we use lard (traditional) or shortening instead of oil and cut it into the flour mixture (using a pastry cutter or pastry blender). Then we just use a couple cups of mix, dump in some warm water & gently mix until it forms a ball. Cook in a dry cast-iron skillet and ta-dah! Fresh, soft, yummy homemade tortillas in a half-hour or less!

    Tortillas:
    Makes 24

    4c. flour
    2 1/2 tsp. baking powder
    1 1/2 tsp. salt
    Mix together the 1st 3 ingredients.
    1/2 c. lard or shortening – cut in to the above flour mixture.
    1 3/4 c. warm water – add and mix just until it forms a ball.

    Divide dough into 24 balls. Let rest in bowl covered with plastic (cling) wrap while large (10-12 in.) cast-iron pan heats. Roll out each ball, not too thinly, and cook until quarter-sized bubbles form. Flip and cook again until quarter-sized bubbles form. Remove from pan, cool on a rack, and bag to keep moist.

    To make tortilla mix, double the above recipe, omitting the water. Use 2 1/2 c. mix and 7/8 c. warm water to make 12 tortillas or 4 3/4 c. mix and 1 3/4 c. water to make 24 tortillas.

    • Gemma Stafford on August 17, 2018 at 4:55 pm

      Wow, thank you so much for sharing your families recipe! Ill have to try that 🙂

  11. Laura on August 16, 2018 at 5:14 pm

    Could these be made with almond flour instead?

    • Gemma Stafford on August 16, 2018 at 9:29 pm

      Almond flour you can sub 1:1 🙂

      Best,
      Gemma.

      • Joy on October 5, 2018 at 9:37 am

        Hello,
        What does that mean 1:1?

        • Gemma Stafford on October 6, 2018 at 2:58 pm

          1:1 means equal amount. So you can use the same amount of the ingredient you are substituting.

          Best,
          Gemma

  12. Jaclyn on April 21, 2017 at 12:01 am

    Love these, made them and my kids enjoyed it. Can I replace the oil with butter? How much of butter should I use?

    • Gemma Stafford on April 21, 2017 at 1:12 am

      Hi Jaclyn,
      I do not suggest you do this, but if you wish to you will need to use the same measure of melted butter. I do not know how it will be as I ahve not tried it, but it is a change on ingredients, an will have an effect!
      Gemma 🙂

  13. Mel on February 24, 2017 at 8:34 am

    Just wondering if you could use whole meal flour eg replace all flour with whole meal or maybe just half? Or would that completely change the texture?

    • Gemma Stafford on February 24, 2017 at 12:56 pm

      hi Mel,
      Yes! it would be a different thing. however if you do 1/2 & 1/2 this will work for you. The gluten in flour is like glue, it holds the dough together. wholewheat flour does of course have gluten, but it is not so available, so a mixture is good. do try it, even with a reduced recipe!
      Gemma 🙂

  14. Lilis Churniasari on January 23, 2017 at 8:12 pm

    wow this is very easy to make, this is awesome Gemma 🙂 thanks for the recipes :*

    • Gemma Stafford on January 24, 2017 at 8:48 am

      Thank you so much, I am happy to hear this,
      Gemma 🙂

  15. james corden on December 3, 2016 at 9:08 am

    can we you use them for making Shawarma

    • Gemma Stafford on December 4, 2016 at 3:33 am

      Hi James,
      I do not see any reason not to use these, they are a simple flatbread really, Gemma 🙂

  16. Zaquan on November 13, 2016 at 3:42 am

    Hi Gemma, i hv been thrying your recipes n they all turn to be awesome but i don even know how to post what i have cooked here!

    • Gemma Stafford on November 13, 2016 at 7:23 am

      Hi there, go to the bottom of the post, the upload link is there, it is great to have you baking with us, Gemma 😉

  17. lsp256 on November 6, 2016 at 6:42 pm

    Can you make a video of how you make these please? I’ve tried making tortillas today and it failed in getting them to rolled out into a circle.

    • Gemma Stafford on November 7, 2016 at 1:08 am

      Hi there, I will add this to my list. I think your problem may be that the dough was too wet?? This is sometimes to do with the flour. Flour absorbs liquids in different ways, depending on where, how and even when it is milled. So, next time reduce the liquid, add 3/4 in one go, then whatever it takes to bring the dough into a clean ball, this will make it easy to handle. If you have not thrown the present dough turn it out onto a well floured surface, add flour until it is easy to handle, ten rest it for a few mins before cooking 🙂

      • lsp256 on November 7, 2016 at 3:17 am

        I will try that. Thank you!!

  18. liping on October 8, 2016 at 8:29 pm

    I follow the recipe and made. It is easy. THank you, Gemma

    • Gemma Stafford on October 9, 2016 at 3:44 am

      That is great, thank you for letting me know 🙂

  19. Sharon Nanny on October 6, 2016 at 7:45 am

    Can I use semolina flour instead of white for them too. I just wanted to know, because semolina flour is healthier than white flour. Thanks.

    • Gemma Stafford on October 7, 2016 at 11:15 am

      Hi there, semolina flour can be used for tortilla, though I have not done so! you may need to o some re!search for this!
      semolina is wheat, really the hard grains left after the milling of flour, used in puddings and in pasta. durum wheat flour is refined from this! It is essentially a white wheat flour.
      Gemma 🙂

  20. Sharon Nanny on October 6, 2016 at 7:35 am

    Do you have to use a mixer? I don’t have a hand mixer or a standing mixer. I do have a cuisinart 5 in 1 griddler that I can use as a griddle or grill and it has a panini setting too. I wouldn’t have to flip it since it would do both sides at the same time. I will have to try this recipe and mix the dough by hand.

    • Gemma Stafford on October 7, 2016 at 11:16 am

      You can of course mix this by hand, a little elbow grease will do it!
      Gemma 🙂

  21. eca on August 29, 2016 at 7:15 am

    hi gemma
    i haven’t try this recipe yet but i just wondering, can i use coconut oil instead of vegetable oil?

    • Gemma Stafford on August 30, 2016 at 2:54 am

      Hi there,
      Thank you for being with us.
      You can try the coconut oil, I think it will be ok, just remember it sets up really fast!
      Are you storing the cones in the fridge?
      Did you adjust the recipe in any way?
      I am not sure what the problem is, usually these will hold up on the day of baking,
      Gemma 🙂

  22. Samuel Eto on August 25, 2016 at 7:52 am

    i am happy to try this

    • Gemma Stafford on August 26, 2016 at 3:08 am

      I am happy that you try it too! 🙂

  23. Catherine on July 27, 2016 at 6:20 pm

    can u do a video on this?

  24. zesti on June 15, 2016 at 12:50 pm

    amazing recipe! thx so much! mine worked out gr8 and it was so easy! keep it up!

    • Gemma Stafford on June 15, 2016 at 1:21 pm

      Yea!, I am so happy to hear that,
      Gemma 🙂

  25. Dianne on June 8, 2016 at 9:04 pm

    Hi Gemma! I just want you to know that I love your website. I have tried a few of your recipes and they all came out great. I do have a question on how long these flour tortillas will keep…in the refrigerator and when frozen. Thanks!

    • Gemma Stafford on June 9, 2016 at 1:55 am

      Hi Diana,
      Thank you for your kind comments. The Tortillas will keep for a few days, when well wrapped, in the fridge. In the freezer they will last for almost as long as you want, though i prefer to use anything which has been frozen withing a few weeks.
      Gemma 🙂

  26. Khushilunkad on June 4, 2016 at 7:11 am

    Lol, and I din’t even know these existed!

    • Gemma Stafford on June 5, 2016 at 2:37 pm

      Ha ha! you are welcome,
      Gemma 🙂

  27. Liakat Ali on May 12, 2016 at 1:27 am

    Hi Gemma Stafford!
    It is my best food. Thank you for posting my best food.

    • Gemma Stafford on May 13, 2016 at 3:22 pm

      Really delighted you like this recipe. I had it pinned on my Pinterest for ages and finally I made them. So easy and soon much better then store bought.

  28. jinkal on May 11, 2016 at 11:26 pm

    Thanks a lot for the recipe. I am searching for this since long. I will try soon. But I saw Corn flour in other tortilla recipes which is missing in your recipe.

    • Gemma Stafford on May 13, 2016 at 3:14 pm

      I’m delighted you like them. I was so amazed with how these turned out. These are flour tortilla which usually don’t contain corn flour. There are corn flour tortilla that are mostly made with cornflour. I prefer these ones 🙂

  29. yasmin agha on May 11, 2016 at 9:54 am

    Hi Gemma ,
    I made tortillas today for the first time and they turned out amazing .. thank you sooo much for sharing and BTW I have done many of your recipes and everytime it is a hit 😀 ..

    • Gemma Stafford on May 11, 2016 at 12:30 pm

      That’s great to hear, Yasmin! Thanks so much for your feedback. I’m delighted you like my recipes 🙂

  30. nanichan on May 10, 2016 at 5:26 am

    hai gemma, i really hope you make video for this recipe..

    • Gemma Stafford on May 11, 2016 at 11:43 am

      I will see what I can do. Stay tuned 🙂

  31. kalpa on May 6, 2016 at 5:18 pm

    Your website is awesome. We in India also make this using whole wheat flour, but without baking powder…. like Mashal Fatima has mentioned. Yes, we have spicy veg curries, raitha (seasoned yogurt ) dhall and what not. Down South, we combine it with rice to make a balanced and wholesome meal..

    • Gemma Stafford on May 9, 2016 at 3:16 pm

      Thanks for your feedback and info! I’m delighted you like my website 🙂

  32. Tultul on May 3, 2016 at 7:54 am

    This recipe is Super easy
    i love this recipe!!

    • Gemma Stafford on May 3, 2016 at 9:17 am

      Hi there Tultul,
      I am really happy to hear that,
      Gemma 🙂

  33. Hazz on May 3, 2016 at 2:38 am

    I love everything about your recipes

    • Gemma Stafford on May 3, 2016 at 10:51 am

      Hi there Hazz,
      Thank you so much,
      Gemma 🙂

  34. Lily on May 2, 2016 at 5:21 pm

    Hi Gemma! In the northern part of Mexico flour tortillas are a must! They are even more popular than corn tortillas! Just that instead of oil we use butter and/or vegetable shortening.. Hope you can try them like that one day! Ps: I don’t miss any of your videos! Ever!

    • Gemma Stafford on May 3, 2016 at 11:08 am

      Hi Lily,
      Thank you so much for letting me know this, I sure will add this to my list. I hope I will visit your lovely country one day,
      Gemma 🙂

  35. Jacqui on May 2, 2016 at 4:05 am

    Will this tortilla work just as well when making tortilla chips, with baking for example?

    • Gemma Stafford on May 2, 2016 at 8:16 am

      Hi Jacjui,
      I presume you mean will they crisp! If you cook them a little longer they will crisp up, then you can cut them into triangles and use for dips,
      gemma 🙂

  36. Zaina on May 1, 2016 at 9:09 pm

    Gemma,
    This recipe is awesome! I was wondering if there is something big and bold coming on Thursday for Mother’s Day?? ❤️
    ~ Zaina

    • Gemma Stafford on May 3, 2016 at 11:43 am

      Hi Zaina,
      Yes there is a selection of suggestions here on the website and on Facebook right now. Thank you for being in touch,
      Gemma 🙂

  37. Mashal Fatima on May 1, 2016 at 12:25 am

    thats great gemma…. u know what its the most basic thing eaten in Pakistan almost everyone eat it three times a day……but there is very little difference we dont add baking powder…….we eat it along with chicken or vegitable curry…. its our regular meal 🙂

    • Gemma Stafford on May 1, 2016 at 12:09 pm

      Hi there Fatima,
      Yes! and there is nothing nicer! It is interesting that countries with a spicy cuisine use flat breads, so delicious,
      Gemma 🙂

  38. Ryan on April 30, 2016 at 4:33 pm

    I can’t wait to try this! I just started making my own corn tortillas from scratch with masa harina, and I am super excited to try out flour tortillas! Thanks so much Gemma for all of your recipes, you are a huge factor as to why I love cooking/baking today!! 🙂

    • Gemma Stafford on May 1, 2016 at 12:17 pm

      Hi Ryan,
      I am so happy to have you with us. I do hope this tortilla recipe suits you, it is super simple!
      Gemma 🙂

  39. Temi on April 30, 2016 at 11:03 am

    Omg I never knew you could make tortillas.pretty awesome I need them to make boritos.yum yum yum?????????

    • Gemma Stafford on April 30, 2016 at 11:43 am

      Hi Temi,
      Yup!. Get to it now, you will be an expert in no time,
      Gemma 🙂

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