This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: We eat a lot of tortillas in my house—quesadillas are practically one of my son’s major food groups! I adore the ease of this dough because it’s so fast to make, with just a 15-minute resting period and none of the hours-long proofing that bread usually demands. I was determined to make a tortilla recipe that’s quick, beginner-friendly, and fun for kids to help with.
My tips? Double the recipe, cook and freeze the tortillas so you always have some on hand for an easy weeknight meal. You can also make the dough, roll it into balls, and freeze the raw dough. Later, defrost and turn rolling and cooking into a fun activity with the kids—George loves helping me do this!
These tortillas are soft, flaky, and buttery, perfect for quesadillas, tacos, wraps, or just enjoying straight from the pan. They’re a simple way to add homemade magic to your meals without spending hours in the kitchen.
- Quick & Easy: Ready in under an hour with minimal ingredients and prep.
- Make-Ahead Friendly: Freeze cooked or raw dough for stress-free meals.
- Kid-Friendly: Fun for kids to roll out and cook.
- Beginner-Friendly: No special skills or equipment needed.
Bold Bakers Loved This!
“Very good recipe. The shelves are pretty empty at my grocery store, so this was perfect to make because the ingredients are staples I always have. I don’t think I’ll ever buy store – bought again.” — Melody H.
“Made these for the first time tonight and they were simple to make and delicious!” — Phyllis
“This tortilla recipe never fails, i follow the exact directions and success every time ! Thank you so much for sharing!” — Maggie
IMPORTANT NOTE: This recipe was improved and updated on 2/1/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents:
- Key Ingredients
- Tools You Need
- How to Make Homemade Flour Tortillas
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Flatbread Recipes
Key Ingredients
All-Purpose Flour
- Forms the dough’s structure and develops gluten for elasticity, so tortillas stretch without tearing.
- Creates a soft, chewy texture.
- Substitutions: Whole wheat flour (tortillas won’t be so light if you use 100% whole wheat flour), gluten-free all-purpose flour (may need xanthan gum).
Baking Powder
- Provides light leavening, keeping tortillas soft and slightly puffy.
- Prevents tough, flat tortillas.
Salt
- Enhances flavor and balances richness.
- Strengthens gluten slightly for better elasticity and shape.
Warm Water
- Hydrates flour, forming smooth, pliable dough.
- Warmer water reduces resting time slightly.
Vegetable Oil
- Tenderizes dough and adds flexibility for rolling.
- Keeps tortillas soft after cooking and prevents sticking.
- Substitutions: Coconut oil, avocado oil, melted butter (for flavor), or lard (traditional softness).
How to Make Flour Tortillas
To Make the Dough
- Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, add flour, baking powder, and salt. Mix on low for 30 seconds.
- Add liquids: With the mixer running at medium speed, add the warm water and vegetable oil.
- Form dough ball: Continue to mix on low until the mixture comes together and forms a smooth ball, about 5 minutes.
To Shape the Tortillas
- Divide the dough: Transfer the dough to a work surface and divide it into 12 even pieces. Shape each portion into a ball. (Don’t flour the surface yet.)
- Flatten and rest: Using the palm of your hand, gently flatten each ball to about 3 inches. Cover with a clean kitchen towel and let rest for at least 15 minutes.
- Roll out tortillas: On a lightly floured surface, use a rolling pin to roll each piece into 6-inch (15 cm) in diameter. Do not stack uncooked tortillas.
To Cook the Tortillas
- Heat the pan: Preheat a non-stick pan over medium-high heat.
- Cook first side: Place one tortilla in the pan and cook for 1 minute, until bubbles appear and the bottom browns.
- Cook second side: Flip and cook for 30 seconds more. The tortillas should remain soft with little brown spots. Avoid overcooking to prevent crispiness.
- Stack and serve: Place cooked tortillas on a plate and stack. Enjoy freshly made for quesadillas, tacos, or wraps.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Double the recipe: Make extra tortillas to freeze, so you always have some ready for quick meals.
- Freeze dough balls: Roll dough into balls and freeze raw; later, defrost and roll out for a fun cooking activity with kids.
- Rest dough: Letting the dough rest for at least 15 minutes makes it more pliable and easier to roll.
- Use a hot pan: Preheat your pan well; a properly heated pan creates the classic soft, slightly charred spots.
- Don’t overcook: Cook tortillas just until bubbles form and brown spots appear—overcooking makes them crispy.
- Stack carefully: Place cooked tortillas on a plate and cover with a towel to keep them soft and warm.
- Flour lightly when rolling: Too much flour can make tortillas dry; use just enough to prevent sticking.
- Custom flavors: Add herbs, spices, or garlic powder to the dough for a flavor twist.
- Storage tip: Fully cooled tortillas freeze best in a ziplock bag; separate layers with parchment for easy thawing.
Make Ahead and Storage Instructions
- Cook and freeze: Make a batch of tortillas, let them cool completely, then freeze in a ziplock bag with parchment in between. They keep for up to 8 weeks and can be reheated straight from the freezer.
- Freeze raw dough balls: Shape the dough into balls and freeze them raw. When ready to use, defrost, roll out, and cook for fresh, homemade tortillas anytime.
- Room temperature: Store cooked tortillas in an airtight container at room temperature for up to 3 days.
- Reheating: Warm tortillas in a dry skillet over medium heat for a few seconds on each side, or wrap in foil and heat in the oven.
- Keep them soft: Stack freshly cooked tortillas and cover with a clean kitchen towel to maintain moisture and pliability.
FAQs
Do I have to use a stand mixer?
No! You can mix and knead the dough by hand. It just takes a few extra minutes to form a smooth, elastic dough.
How do I prevent tortillas from tearing when rolling?
Rest the dough for at least 15 minutes before rolling to relax the gluten. Roll gently from the center outward and use a light dusting of flour.
Can I cook tortillas in the oven instead of a griddle?
While stovetop cooking gives the classic soft, slightly charred spots, you can bake tortillas in a preheated 400°F (200°C) oven for 2–3 minutes per side, but they may be less pliable.
How should I reheat frozen tortillas?
Reheat directly in a dry skillet over medium heat for a few seconds on each side, or wrap in foil and warm in the oven. Microwave works too, but they may become slightly chewy.
Why are my tortillas tough?
This usually happens if the dough was overworked or the tortillas were overcooked. Make sure to rest the dough, roll gently, and cook just until lightly browned.
Can I add flavors to my tortillas?
Yes! Add herbs, spices, or garlic powder to the dough for a tasty twist. You can also brush with butter or olive oil before cooking for extra richness.
What’s the best way to stack tortillas without sticking?
Place a clean kitchen towel or parchment paper between tortillas if stacking uncooked or frozen to prevent sticking.
More Flatbread Recipes
- Gluten Free Flatbread Recipe (3 Ingredients)
- Socca Recipe (Chickpea Flatbread)
- Traditional Indian Roti Recipe
- Whole Wheat Tortillas
- Homemade Corn Tortillas Recipe
IMPORTANT NOTE: This recipe was improved and updated on 2/1/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Homemade Flour Tortillas Recipe
Ingredients
- 3 cups (15 oz/426 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (8 fl oz/240 ml) water , warm
- ⅓ cup (2 ½ fl oz/75 ml) vegetable oil
Instructions
To Make the Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add flour, baking powder and salt. Mix on low for 30 seconds.
- With the mixer running at medium speed, add the water and vegetable oil.
- Continue to mix on low until the mixture comes together and starts to form a smooth ball, about 5 minutes.
To Shape the Tortillas
- Transfer the dough to a work surface and divide it into 12 even pieces. Shape each portion into a ball. (Don't flour your surface at this stage to make it easier to shape the balls)
- Then, using the palm of your hand, gently flatten out each piece to about 3 inches. Cover the flattened pieces of dough with a clean kitchen towel and let them rest for at least 15 minutes.
- On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) circle. Do not stack uncooked tortillas on top of each other as they will stick.
To Cook the Tortillas
- Heat a non-stick pan over medium-high heat. Place one tortilla in the pan and cook for 1 minute, or until the surface of the dough starts to bubble and the bottom starts to brown. Then flip and cook for 30 seconds on the other side. The tortillas should be soft and have little brown spots on them. If you overcook them, they will become crispy.
- Place the cooked tortillas on a plate. You can stack them on top of each other at this point.
- Enjoy freshly made for quesadillas, tacos or whatever you like! Store leftovers in an airtight container at room temperature for 3 days. They also freeze very well in a ziplock bag for up to 8 weeks.
Recipe Notes
- Double the recipe: Make extra tortillas to freeze, so you always have some ready for quick meals.
- Freeze dough balls: Roll dough into balls and freeze raw; later, defrost and roll out for a fun cooking activity with kids.
- Rest dough: Letting the dough rest for at least 15 minutes makes it more pliable and easier to roll.
- Use a hot pan: Preheat your pan well; a properly heated pan creates the classic soft, slightly charred spots.
- Don’t overcook: Cook tortillas just until bubbles form and brown spots appear—overcooking makes them crispy.
- Stack carefully: Place cooked tortillas on a plate and cover with a towel to keep them soft and warm.
- Flour lightly when rolling: Too much flour can make tortillas dry; use just enough to prevent sticking.
- Custom flavors: Add herbs, spices, or garlic powder to the dough for a flavor twist.
- Storage tip: Fully cooled tortillas freeze best in a ziplock bag; separate layers with parchment for easy thawing.
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 »
I make mine with Crisco instead of vegetable oil – that is how I was taught by my friend Maria while stationed in Panama – she made the best food!!!!!!
Well, now I HAVE to make these all the time!!! Store bought are dead to me!!!
Very good recipe. The shelves are pretty empty at my grocery store, so this was perfect to make because the ingredients are staples I always have. I don’t think I’ll ever buy store – bought again. These actually have flavor!
Do you know the carb. count?
I love this recipe however I am trying to reduce the use of vegetable oil in my cooking….could avocado or coconut oil be used instead of vegetable oil?
Just made these – OMG! So good! I’m on a low sodium diet so the only adjustment I made was to reduce the salt. Was able to get it to 1/3 of the sodium of store bought, and these taste so good. And so easy! Will definitely make a again and again.
I made this recipe tonight, exactly as written. My first time making noodles – delicious and super easy!
Tried these. Most difficult part is rolling thin enough but still able to pick up to place in pan. And,round. Well they look ok . Taste ok. Happy I tried this. Next time will roll even thinner.
Can I just substitute cornmeal to make corn tortillas?