Introduction

Oh, friends, there’s something truly magical about a warm, soft flour tortilla, isn’t there? I remember the first time I ever tried to make them from scratch. I was a bit intimidated, thinking it would be a complicated process, but honestly? It’s one of the easiest and most rewarding things you can whip up in your kitchen. Forget those store-bought ones that often feel a bit… well, like cardboard. These homemade flour tortillas are going to change your taco nights, your quesadilla cravings, and your breakfast burritos forever. They’re tender, they’re delicious, and the smell that fills your house while they’re cooking? Pure comfort.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you can have a stack of warm tortillas in under an hour.
Easy: With just a few basic ingredients and simple steps, anyone can make these.
Giftable: Wrap up a stack in parchment paper and tie with a pretty ribbon – they make a thoughtful homemade gift!
Crowd-pleasing: Whether it’s a family dinner or a gathering with friends, everyone raves about fresh, homemade tortillas.

Ingredients

Gathering your ingredients is the first super simple step. You probably have most of these in your pantry already!

2½ cups all-purpose flour, spooned and leveled: This is your foundation. Make sure to spoon it into your measuring cup and level it off, rather than scooping directly from the bag – it makes a difference in texture! We’ll also need a little extra for dusting our surface.
1 teaspoon baking powder: This little guy gives our tortillas that lovely softness and puff.
½ teaspoon sea salt: Just enough to bring out all the delicious flavors.
¼ cup avocado oil: I love avocado oil for its neutral flavor and high smoke point, but any neutral-flavored oil like vegetable or canola will work. We’ll use a bit more for brushing if you like that extra sheen and flavor.
¾ cup water, plus more as needed: Start with this amount, and we can always add a tiny bit more if the dough needs it.

How to Make It

Alright, let’s get our hands a little floured and make some magic happen!

Whisk it up: Grab a big bowl and whisk together your flour, baking powder, and salt. This ensures everything is evenly distributed.
Add the wet ingredients: Now, pour in your avocado oil. Start adding the water gradually, mixing as you go. You’re looking for the dough to come together into a shaggy mass. It might seem a bit sticky or dry at first, but don’t worry, we’ll fix that in the next step.
Knead like a pro: Turn that shaggy dough out onto a lightly floured surface. Now, get ready for a little arm workout! Knead the dough for about 5 to 7 minutes. You want it to become smooth and elastic, like a well-behaved playdough. If it feels too sticky, add a tiny sprinkle of flour, a tablespoon at a time. If it seems too dry and crumbly, add a teaspoon of water.
Divide and conquer: Once your dough is beautifully smooth, divide it into 8 equal pieces. Roll each piece into a nice, round ball.
Let them rest: This is important for pliability! Cover your dough balls with a clean, damp kitchen towel and let them rest for about 15 minutes. This allows the gluten to relax, making them super easy to roll out.
Roll ’em out: On a lightly floured surface, take one dough ball at a time and roll it out into a thin circle. Aim for about 6 to 8 inches in diameter. Don’t stress about making them perfectly round – rustic charm is part of the appeal!
Heat the skillet: Get your skillet or griddle nice and hot over medium-high heat. Make sure it’s dry – no oil needed here yet!
Cook to perfection: Carefully lay one rolled-out tortilla onto the hot skillet. Cook it for about 30 to 60 seconds per side. You’ll know it’s ready when it starts to puff up a bit and gets those lovely little browned spots. It cooks fast, so keep an eye on it!
Optional brush: As each tortilla comes off the skillet, if you like that extra bit of flavor and shine, brush it with a little more avocado oil. It’s totally optional, but oh-so-good!

Substitutions & Additions

Feeling adventurous? You can totally customize these beauties!

Whole Wheat Power: Swap out half of the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
Herb Infusion: Mix in some dried herbs like cilantro, oregano, or even a pinch of cumin into the dry ingredients for an herby twist.
Spicy Kick: Add a pinch of chili powder or a tiny bit of cayenne pepper to the dough for a hint of heat.
Different Oils: While avocado oil is great, feel free to experiment with other neutral oils like vegetable oil or even melted butter for a richer flavor.

Tips for Success

A few little secrets to make your tortillas truly spectacular:

Don’t over-flour: Too much extra flour when kneading or rolling can make your tortillas tough. Start with just enough to prevent sticking.
Proper resting time: Don’t skip the resting step! It makes a huge difference in how easily the dough rolls out.
Hot skillet is key: A properly heated skillet ensures your tortillas cook quickly and puff up nicely.
Prep ahead: You can make the dough a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before dividing and rolling.

How to Store It

Once your tortillas have cooled completely, you can store them in a few ways:

Room Temperature: Stack them and wrap them tightly in plastic wrap or place them in a zip-top bag. They’ll stay fresh for about 2-3 days.
Refrigerator: For longer storage, place them in an airtight container or zip-top bag in the refrigerator. They’ll last up to a week.
Freezer: This is my favorite for long-term storage! Stack them with parchment paper between each one to prevent sticking, then place them in a freezer-safe bag or container. They’ll keep for up to 2-3 months. To reheat, you can warm them on a skillet or in the microwave.

FAQs

Got a few burning questions? I’ve got answers!

Q: Why are my tortillas tough?

A: This is usually due to using too much flour when kneading or rolling, or overworking the dough. Make sure to measure your flour correctly and use only as much extra flour as needed to prevent sticking. Also, don’t skip the resting time!

Q: Can I make these gluten-free?

A: While this recipe is designed for all-purpose flour, you can experiment with gluten-free flour blends. However, the texture might be a little different, and you may need to adjust the liquid amounts.

Q: How do I reheat leftover tortillas?

A: The best way is to warm them on a dry skillet over medium heat for about 20-30 seconds per side, or until they’re pliable and warm. You can also wrap them in a damp paper towel and microwave for about 15-20 seconds.

Homemade Flour Tortillas

Warm, soft, and tender homemade flour tortillas that are easy to make and perfect for tacos, quesadillas, and burritos.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Servings 8 tortillas

Equipment

Large bowl
Kitchen towel clean, damp
Skillet or griddle, dry

Ingredients

Main ingredients

2.5 cups all-purpose flour spooned and leveled, plus extra for dusting
1 teaspoon baking powder
0.5 teaspoon sea salt
0.25 cup avocado oil or other neutral oil, plus more for brushing if desired
0.75 cup water plus more as needed

Instructions

Whisk together flour, baking powder, and salt in a large bowl.
Add avocado oil and gradually add water, mixing until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add flour or water sparingly if needed.
Divide dough into 8 equal pieces and roll each into a ball.
Cover dough balls with a damp kitchen towel and let rest for 15 minutes.
On a lightly floured surface, roll each dough ball into a thin circle, about 6-8 inches in diameter.
Heat a dry skillet or griddle over medium-high heat.
Cook each tortilla for 30-60 seconds per side, until puffed and browned.
Optionally, brush with additional avocado oil as each tortilla comes off the skillet.

Notes

To store, wrap tightly in plastic wrap at room temperature for 2-3 days, refrigerate in an airtight container for up to a week, or freeze with parchment paper between layers for up to 2-3 months.