Homemade Flour Tortillas Recipe

These Homemade Flour Tortillas are soft, flexible, and made with simple pantry ingredients. Perfect for tacos, burritos, wraps, and more.

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Bread

Cuisine: Mexican

Servings: servings

Calories: 156kcal

Author: Ruth Truett

Make the dough: Add all ingredients to a food processor, stand mixer, or mixing bowl and combine until a shaggy dough forms.
Knead until smooth: Turn the dough onto a work surface and knead by hand until a soft, smooth ball develops.
Let the dough rest: Cover and rest for 15–20 minutes to allow the gluten to relax. Don’t skip this step — it makes rolling much easier.
Divide and portion: Cut the dough into 12 equal pieces and roll each into a ball.
Roll thin: Roll each ball into an even circle about 9 inches in diameter. The dough should be thin and nearly translucent for the most tender tortillas.
Preheat the skillet: Heat a cast iron skillet over medium to medium-high heat until thoroughly hot.
Lightly oil if needed: Add a very small amount of avocado oil and wipe it around the pan. You want a barely-there layer — not visible oil.
Cook the first side: Place a tortilla into the skillet and cook until bubbles form and light golden spots appear, about 1–2 minutes.
Flip and finish: Turn and cook the second side for 20–30 seconds until additional brown spots develop.
Cover and steam: Transfer to a plate and cover with a slightly damp towel so the tortillas steam and stay soft and flexible.
Repeat: Continue cooking the remaining tortillas, stacking and keeping them covered as you go.

See above for tips and tricks to get a perfect flour tortilla.

You can swap out the ap flour for 1:1 Gluten-Free Baking Flour Blend.

Tried this recipe?Let us know how it was!