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Homemade Flour Tortillas are soft, tender and fluffy – a delicious Mexican thin flatbread made from scratch! It’s easy to make with only 5 simple ingredients, and can be done completely by hand!
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Homemade Flour Tortillas

Homemade Flour Tortillas are soft, tender and fluffy! Make this Mexican flatbread with 5 simple ingredients, either by hand or using a stand mixer.
Prep Time20 mins
Cook Time30 mins
Resting Time15 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex
Keyword: Flour Tortillas, Homemade Flour Tortillas
Servings: 16 Tortillas
Calories: 125kcal
Author: Cindy


  • 3 cups all-purpose flour (360g, 13 oz)
  • 1 teaspoon baking powder (4g)
  • 1 teaspoon salt (6g)
  • 1/3 cup vegetable oil (79ml) or olive oil, shortening, or lard
  • 1 cup hot water (237ml) not boiling water


  • Prepare the dough: In a large mixing bowl combine flour, salt and baking powder. (See notes below if you use a stand mixer)
  • Add the oil and stir until the mixture resembles coarse crumbs. It’s easier to rub with your fingers until crumbly.
  • Pour in hot water and stir to combine (Make sure the water is hot but not boiling).
  • Transfer the dough to a well-floured work surface. With lightly floured hands, knead for 3-5 minutes to make a soft dough (for a visual, watch the video above!)
  • After kneading, the dough can still feel a little sticky. Poke it with your finger: if it slowly bounces back, your dough is ready for the next step. If not, keep kneading.
  • Divide the dough: Divide it into 16 portions and roll each one into a small round and smooth ball.
  • Let them Rest: Cover the balls with a clean kitchen towel and let them rest for about 15 minutes (or up to one hour).
  • Roll out the Dough: Place a small ball on a well-floured surface, flatten it with the palm of your hand.
  • Using a lightly floured rolling pin, roll each piece into a circle about 6 inches (16cm) in diameter or until very thin. Roll from the center outwards then rotate 90 degrees and repeat, dusting with more flour if sticky.
  • Place a piece of parchment between each uncooked tortilla, as stacking may cause them to stick or become soggy.
  • Cook the Tortillas: Place a cast-iron skillet on medium-high heat. When hot, transfer one uncooked tortilla to the skillet. (Shake off any excess flour before cooking and wipe away any flour that accumulates in the skillet in between batches.)
  • Cook for 30-60 seconds or until bubbles start to form on the surface. Flip and cook the other side for 30-60 seconds more. Note: you should see golden brown spots on the other side.
  • Adjust the Heat: If it takes longer for you to see bubbles or brown spots, increase the heat accordingly. If you see dark spots, you will need to lower the heat.
  • Remove the cooked tortillas from pan and serve warm!



  • How to Keep Tortillas Warm? Place them in a pot lined with a towel, and cover with the lid. Steam from the hot tortillas will keep them soft and tender.
  • Make Ahead Instructions: Let them cool completely, and then separate each tortilla with parchment paper. Place the whole stack in a ziptop bag. Seal them completely as they will dry out when exposed to air. They can last for about 1 week in the fridge or up to 6 months in the freezer.
  • How long do flour tortillas last? Fresh tortillas become stale quickly and it’s best to use them the same day. Homemade tortillas are ok at room temperature for about 12 hours.  They can be stored in an airtight container in the refrigerator for 1 week and up to 6 months in the freezer.
  • Prepare the Dough Using a Stand Mixer: Combine flour, salt and baking powder in the bowl of your stand mixer fitted with a dough cook. Add oil and hot water. Beat on medium speed for about 2 minutes. After the dough starts to come together into a ball, reduce the speed to low and continue beating for another minute or so until the dough is smooth.


Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 146mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 1mg