There’s something quietly magical about watching a few humble pantry ingredients turn into soft, warm flour tortillas. The first time I made these at home, I wasn’t expecting much—I thought only store-bought ones could get that perfect chew. But the smell of butter sizzling in the skillet and the sight of those little golden bubbles changed my mind completely. Now, it’s a weekly ritual in my kitchen.
If you’ve ever craved fresh, flexible tortillas that don’t crack, tear, or taste dry, this recipe will make you wonder why you ever bought them. These easy homemade flour tortillas come together in less than 30 minutes, with no yeast and no fancy tools—just simple, honest ingredients and a bit of warmth from your own hands.
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Why You’ll Love This Recipe
- Soft, Chewy, and Irresistibly Fresh: Nothing compares to the texture of a warm tortilla made right on your stovetop. Each bite is tender and flexible, perfect for wrapping around fajitas, tacos, or even just a pat of melting butter.
- Simple Ingredients, Big Reward: You only need basic pantry staples—flour, butter, baking powder, salt, and hot water. That’s it. No yeast, no waiting around. Just mix, roll, and cook.
- Faster Than a Store Run: From start to finish, these tortillas are ready in under 30 minutes. While others are driving to the store, yours will already be stacked and steaming on the counter.
- Customizable to Your Taste: Prefer a little richness? Add more butter. Want them lighter? Use coconut oil. You control the flavor and texture every single time.
- Perfect for Meal Prep and Freezing: They stay soft for days and freeze beautifully, so you can always have homemade tortillas ready for any quick meal or late-night craving.
Ingredients You'll Need
- All-Purpose Flour – This is the base of your tortillas. Choose a good-quality all-purpose flour for the best texture. Bread flour can make them too stiff, while pastry flour might leave them too soft.
- Baking Powder – A little lift makes the tortillas light and pliable without needing yeast. It’s what gives them that perfect puff when they hit the skillet.
- Kosher Salt – Enhances flavor and balances the richness from the butter. Don’t skip it—it’s what keeps your tortillas from tasting flat.
- Salted Butter – Adds richness and softness. The fat helps make the dough easy to roll and prevents the tortillas from drying out. You can also use coconut oil if you prefer a dairy-free version.
- Hot Water – The secret to that supple dough. The heat helps the fat blend smoothly into the flour, making the tortillas soft and flexible after cooking.
How to Make Homemade Flour Tortillas
Step 1: Mix the Dough
In a large bowl, combine the flour, baking powder, and salt. Add the softened butter, then pour in the hot water. Stir everything together until a shaggy dough starts to form.
Step 2: Knead Until Smooth
Transfer the dough to a lightly floured surface. Use your hands to knead for about two minutes until it forms a smooth, elastic ball. It should feel soft and just slightly warm to the touch. Cover the dough with a damp kitchen towel and let it rest for ten minutes. This short rest helps the gluten relax, making the dough easier to roll.
Step 3: Divide and Roll
Cut the dough into twelve even pieces and roll each one into a small ball. Working with one at a time, use a rolling pin to flatten each ball into a thin, round circle about eight inches wide. If the dough springs back, let it rest another minute before rolling again.
Step 4: Cook the Tortillas
Preheat a skillet over medium-high heat and brush lightly with olive oil. Place one tortilla in the pan and cook for thirty to sixty seconds until bubbles appear on top. Flip and cook the other side until golden spots form. Repeat with the remaining dough, stacking cooked tortillas under a clean towel to keep them warm and soft.
Step 5: Serve and Enjoy
Serve warm with your favorite fillings—think fajitas, tacos, or even a quick buttered snack. Store leftovers in an airtight container for up to three days or freeze them for later use.
Pro Tips from My Kitchen
✓ Let the Dough Rest – That short ten-minute rest isn’t optional. It relaxes the gluten, making the dough softer and easier to roll without snapping back. If you skip this step, your tortillas might end up dense or uneven.
✓ Use Hot Water, Not Warm – Hot water helps the fat blend smoothly into the flour, giving you soft, pliable tortillas that stay tender even after cooling. If the dough feels dry, add a splash more hot water one tablespoon at a time.
✓ Keep the Pan Hot – A medium-high skillet is key. If the pan is too cool, the tortillas will dry out before they brown. If it’s too hot, they’ll burn before cooking through. You’re looking for small golden bubbles, not dark spots.
✓ Don’t Overcook – Each tortilla only needs about thirty to sixty seconds per side. Once it starts forming light brown spots, it’s ready. Overcooking will make them tough instead of chewy.
✓ Store Smartly – After cooking, stack the tortillas and wrap them in a clean towel to trap the steam. This keeps them soft and flexible while you finish the batch. Once cooled, transfer them to an airtight bag or container for storage.
Frequently Asked Questions about Homemade Flour Tortillas
The combination of hot water and butter is the secret. The heat helps the fat blend into the flour, creating a smooth, elastic dough that cooks into soft, chewy tortillas.
Yes, you can replace the butter with coconut oil or vegetable oil. Butter adds a richer flavor, while oil makes the tortillas a bit lighter. Both work beautifully depending on your preference.
They were likely overcooked or the dough was too dry. Make sure your skillet isn’t too hot and that your dough feels soft and slightly tacky before rolling. Always cover cooked tortillas with a towel to hold in steam.
Absolutely. You can refrigerate the dough for up to two days. Just bring it back to room temperature before rolling so it’s easy to shape.
Yes. Let them cool completely, then stack them with a small piece of parchment between each one. Store in a freezer-safe bag for up to three months. Reheat in a hot skillet for a few seconds on each side to make them soft again.
Homemade Flour Tortillas Recipe
Ingredients
Tortilla Dough
- 3 cups all-purpose flour high quality preferred
- 2 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 5 tablespoon salted butter softened; coconut oil can be used as a substitute
- 1 cup hot water not warm; helps blend fat into flour
For Cooking
- 1 tablespoon olive oil for brushing skillet
Instructions
- Mix the DoughIn a large bowl, combine the flour, baking powder, and salt. Add the softened butter, then pour in the hot water. Stir everything together until a shaggy dough starts to form.
- Knead Until SmoothTransfer the dough to a lightly floured surface. Knead for about 2 minutes until smooth and elastic. Cover with a damp towel and let rest for 10 minutes.
- Divide and RollDivide dough into 12 pieces and roll each into a ball. Roll each ball into a thin 8-inch round. If the dough springs back, let it rest another minute before rolling again.
- Cook the TortillasPreheat skillet over medium-high and brush lightly with olive oil. Cook each tortilla for 30–60 seconds until bubbles appear, then flip and cook until golden spots form. Stack under a towel to keep warm.
- Serve and EnjoyServe warm with your favorite fillings. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Notes
- Let the dough rest to ensure softness and ease of rolling.
- Always use hot water to help the fat blend into the flour.
- Maintain a medium-high skillet temperature for proper puffing.
- Avoid overcooking to keep tortillas tender.
- Store tortillas stacked and wrapped to trap steam and maintain flexibility.
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