Making homemade flour tortillas is super easy made with simple ingredients. The tortillas are warm, fluffy and perfectly seasoned. No yeast needed!
- Baking powder
- Hot water
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 fry 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
- Crispy fish tacos
- Shredded chicken tacos with corn salsa
- Spicy chicken quesadillas
- Mexican street corn dip
Easy bread recipes
Homemade flour tortillas
- 3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1¼ cup hot water
- 3 tbsp oil
- 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. Fry the tortillas for 1-2 minutes until they start to bubble then carefully flip and fry 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.