Making homemade flour tortillas is super easy made with simple ingredients. The tortillas are warm, fluffy and perfectly seasoned. No yeast needed!

Ingredients needed

Flour
Baking powder
Salt
Hot water
Oil

How to make flour tortillas

Make the dough: Combine flour, baking powder and salt in a large bowl. Stir in the hot water and oil and mix until a rough dough forms. Turn out onto a surface and lightly knead the dough, bringing it together in a smooth ball. Wrap with plastic wrap and allow to rest for 30 minutes.
Form the tortillas: Divide the dough into 16 even pieces and roll each into a ball. Dust a surface with a little flour then roll each dough ball into a thin tortilla.
How to cook homemade flour tortillas: Heat a large pan or skillet over medium-high heat. Carefully place a tortilla into the pan and allow to cook until bubbles form, approximately 1-2 minutes. Carefully flip over and cook for another minute on the other side. Remove from the pan and place on a plate. Cover the tortillas with a clean dish towel while you continue cooking the remaining tortillas.

Can you freeze flour tortillas?

Yes, absolutely. Layer the tortillas with parchment paper and place in a freezer bag and freeze for up to 3 months. Thaw at room temperature and heat briefly in a hot pan or wrap in foil and heat in a hot oven for a few minutes.

How long do homemade flour tortillas last?

Homemade flour tortillas will last for approximately 3-4 days if kept in an airtight container at room temperature.

What to serve with flour tortillas

Easy bread recipes

Homemade flour tortillas

Making homemade flour tortillas is super easy made with simple ingredients. The tortillas are warm, fluffy and perfectly seasoned.

4.58 from 7 votes

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Course: Side Dish

Cuisine: Mexican

Keyword: Flour tortilla recipe, Flour tortillas, Homemade flour tortillas

Prep Time: 10

Cook Time: 15

Resting time: 30

Total Time: 55

Servings: small tortillas or 8 medium tortillas

Calories: 114kcal

Author: Alida Ryder

Ingredients

3 cups flour
1 tsp baking powder
1 tsp salt
1¼ cup hot water
3 tbsp oil

Instructions

Combine the flour, baking powder and salt in a large mixing bowl.
Pour in the hot water and oil and mix until a rough dough forms. The dough should be smooth and slightly tacky but not sticky. If it is, add a little more water and mix in. This can also be done in a stand mixer fitted with a dough hook.
Turn the dough out onto a smooth surface and knead lightly, bringing the dough together into a ball.
Wrap the dough in plastic and allow to rest for 30 minutes.
Divide the dough into 16 even pieces. Roll each piece of dough into a small ball.
On a surface dusted with flour, roll each ball into a thin tortilla, approximately 15cm/6in in diameter. I prefer making them this size for tacos but they can be made larger for quesadillas or burritos.
Place the rolled tortillas on a clean dish towel and dust a little flour on each one.
Heat a large pan or skillet over medium-high heat. Cook the tortillas for 1-2 minutes until they start to bubble then carefully flip and cook for another minute on the other side. Remove from the pan and set on a plate. Cover with a clean dish towel to keep warm until all the tortillas are cooked.

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