Flour tortillas from scratch need just five ingredients and about an hour, and the difference from store bought is immediate. They come off the skillet soft, pliable, and lightly blistered, with a fresh flavor that makes tacos, quesadillas, and wraps taste better.
The dough comes together in one bowl, rests while you clear the counter, and rolls out easily. There is no yeast and no special equipment, only a rolling pin and a hot skillet. This recipe makes 10 tortillas.
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Why This Flour Tortillas from Scratch Recipe Works
Baking powder gives the tortillas a gentle puff, and the fat worked into the flour keeps them soft and flexible instead of cracker like. Hot water relaxes the dough, so it kneads smoothly and rolls without fighting back.
Resting the dough for 20 minutes is just as important. It lets the gluten relax, so the circles roll thin and do not shrink back when you lift them. A hot skillet then cooks each tortilla in seconds, which creates the light brown blisters and keeps the center tender.
Ingredients for Flour Tortillas from Scratch
- 3 cups all purpose flour, plus extra for rolling
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water
All purpose flour. It makes a soft, easy to roll dough. Spoon it into the measuring cup and level it off so the dough does not turn dry.
Baking powder. It gives lift and a tender bite. Fresh baking powder works well, so replace an old container.
Oil, shortening, or lard. Any of the three works. Shortening and lard give a softer, more traditional texture, while oil makes the dough easy to mix.
Hot water. It softens the dough quickly. Use water that is hot from the tap or just off the heat, and add it gradually.
How to Make Flour Tortillas from Scratch
1. Mix the dry ingredients. In a large bowl, whisk the flour, salt, and baking powder until evenly combined.
2. Work in the fat. Add the oil, shortening, or lard and rub it into the flour with your fingers until the mixture looks crumbly like damp sand.
3. Add the hot water. Pour in the water gradually, stirring with a spoon until a shaggy dough forms and no dry flour remains.
4. Knead and rest. Knead on a floured surface for 5 minutes, until the dough feels smooth and springs back when pressed. Cover and let it rest for 20 minutes.
5. Divide and roll. Divide the dough into 10 equal pieces and shape each into a ball. Roll each ball into a thin circle on a floured surface, about 1/8 inch thick.
6. Cook the tortillas. Heat a skillet over medium heat. Cook each tortilla for about 30 seconds per side, until it puffs and shows light brown spots. Stack the cooked tortillas in a clean towel so they stay soft.
How to Serve Flour Tortillas from Scratch
Serve the tortillas warm, straight from the towel. They are ideal for folding around baked beef tacos, toasting into crispy ground beef quesadillas, or wrapping up slow cooker chicken fajitas.
For a fast weeknight dinner, fill them with the sizzling peppers and shrimp from easy shrimp fajitas. They are also great with a little butter and honey for a simple snack.
How to Store and Reheat Flour Tortillas from Scratch
Let the tortillas cool completely, then stack them with parchment between layers and keep them in an airtight bag at room temperature for short term use. For longer storage, refrigerate or freeze them in the same bag.
Reheat each tortilla briefly in a dry skillet or wrapped in a damp towel in the microwave until warm and flexible. Frozen tortillas should be thawed first for the ideal texture.
Tips and Variations for Flour Tortillas from Scratch
Knead well. A well kneaded dough that rests longer makes the softest tortillas.
Heat the skillet first. A pan that is hot enough cooks the tortillas quickly and creates the ideal texture. A pan that is too cool dries them out.
Roll thin and even. Thin circles puff and cook in seconds, and even thickness prevents tough spots.
Use a tortilla press. It gives more uniform thickness if you have one.
Keep them covered. Stacking hot tortillas in a clean towel traps steam and keeps them pliable.
Check your baking powder. Iowa State University Extension notes in its seasonal baking ingredients guide that baking powder is ideal when used within 6 months of opening.
Frequently Asked Questions About Flour Tortillas from Scratch
Why Are My Flour Tortillas from Scratch Stiff?
Stiff tortillas usually come from rolling too thick, skipping the rest, or overcooking. Knead well, rest the dough, and cook only until lightly spotted.
Can I Use Shortening or Lard?
Yes. Both give a softer, more traditional texture than oil.
Can I Make the Dough Ahead?
Yes. Cover it and refrigerate, then let it come to room temperature before dividing and rolling.
Do I Need a Tortilla Press?
No. A rolling pin works well, and a press simply helps with even thickness.
How Do I Keep Flour Tortillas from Scratch Soft?
Stack them in a clean towel as they come off the skillet, and store them airtight once cool.
Flour Tortillas from Scratch
Equipment
- Large mixing bowl
- Rolling Pin
- Large skillet
- Clean kitchen towel
Ingredients
Main Ingredients
- 3 cup all purpose flour plus extra for rolling
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup vegetable oil, shortening, or lard
- 1 cup hot water
Instructions
Cooking
- Mix the dry ingredients. Whisk the flour, salt, and baking powder in a large bowl.
- Work in the fat. Rub in the oil, shortening, or lard until the mixture looks crumbly.
- Add the water. Stir in the hot water gradually until a shaggy dough forms.
- Knead and rest. Knead on a floured surface 5 minutes until smooth, then cover and rest 20 minutes.
- Divide and roll. Cut into 10 equal pieces, shape into balls, and roll each into a thin circle about 1/8 inch thick.
- Cook. Cook in a skillet over medium heat about 30 seconds per side until puffed with light brown spots, then stack in a towel.
