Breads & Doughs

Homemade Flour Tortillas

4.38 from 27 votes
Learn how to make my Homemade Tortillas and you'll never make store-bought ones again! They're easy, flakey, and buttery with LOTS of flavor!
Homemade Flour Tortillas- Whip up this dough by hand in a few minutes. And they are so much better than store bought.

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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Homemade Tortillas

4.38 from 27 votes
My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!
Servings: 12 tortillas
Prep Time 20 mins
Cook Time 3 mins
Total Time 23 mins
My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!
Servings: 12 tortillas

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

  • 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.
  • With the mixer running at medium speed, add the vegetable oil and warm water.
  • Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
  • 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.
  • Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
  • After dough has rested, heat a non-stick pan over medium-high heat.
  • 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.
  • 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.
  • Place cooked tortillas on a plate. You can stack them on top of each other to cool.
  • 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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Comments & Reviews

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Linda Hoover
Guest
Linda Hoover
1 year ago

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… Read more »

Mikayla
Guest
Mikayla
4 months ago

How long can they keep in the fridge?

Kathi Pearsall
Guest
Kathi Pearsall
7 months ago

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.

miamisson
Member
miamisson
9 months ago

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

Richelle
Guest
Richelle
10 months ago

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

Lisa Knight
Guest
Lisa Knight
1 year ago

Hi Gemma,

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

Thanks.

Naomi Serna-Olander
Guest
Naomi Serna-Olander
1 year ago

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

Josh
Guest
Josh
1 year ago

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

Chariti
Member
Chariti
1 year ago

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

Vicki West
Guest
Vicki West
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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