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You’ll be amazed at how easy it is to make a flour tortilla from scratch right in your own kitchen! Fresh, homemade tortillas straight off the pan are softer, healthier, and a thousand times more delicious than anything you’ll find in a store.
The best part? This simple tortilla wrap recipe calls for just five basic ingredients, flour, baking powder, oil, salt, and water. That’s it! No preservatives, no fuss, just real ingredients and a rolling pin. Once you try it, you’ll never want to buy tortillas again. Get ready to make flour tortillas that are soft, flexible, and perfect for wraps, tacos, and more.
What Makes These Flour Tortillas Work
Homemade flour tortillas are soft, warm, and so much better than store-brought. They’re perfectly pliable for wraps, tacos, or quesadillas, no cracking, no stiffness.
This simple tortilla wrap recipe uses just a handful of basic flour tortilla ingreadients, but delivers incredible flavor and texture. Once you make flour tortillas at home, you won’t go back to packagaed once again.
What Goes Into These Flour Tortillas
Making a homemade flour tortilla is surprisingly easy, and you probably already have everything you need in your pantry. This no-fuss recipe uses just five simple flour tortilla ingredients to create soft, flexible tortillas perfect for any wrap or taco nigt.
- All-Purpose Flour: The base of this recipe, giving your tortilla structure while keeping them light and tender.
- Baking Powder: Adds gentle lift, helping the tortillas puff slightly as they cook.
- Hot Water: Helps binds the dough and creates a soft texture that’s easy to roll out.
- Vegetable Oil: Keeps the tortillas moist and adds a touch of richness without overpowering the flavor.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make These Flour Tortillas
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This forms the base of your dough.
- Add Wet Ingredients: Make a well in the center and pour in water and oil. Stir until the flour is absorbed, then use your hand to form a soft, slightly sticky dough.
- Knead the Dough: Turn the dough into a lightly floured surface and knead for 2-3 minutes until smooth and pliable. Add a touch more flour if it feels sticky.
- Divide and Rest: Cut the dough into equal pieces and shape them into balls. Fllaten each one, dust with flour, and cover with a kitchen towel for 10 minutes
- Roll and Cook: Roll out one dough ball into an 8–9 inch circle, about 2mm thick. Place it in a hot dry pan and cook for 1–2 minutes until bubbles form and golden spots appear.
- Flip and Stack: Flip the tortilla and cook the other side for about 30 seconds. Transfer to a plate lined with a towel, stack, and cover to keep warm while you cook the rest.
These flour tortillas are endlessly versatile and pair beautifully with just about anything. Use them as the base for making your own Oven Baked Barbecue Chicken Pizza Tacos, Korean Bulgogi Bbq Beef Tacos, or Slow Cooker Barbacoa Short Rib Tacos. They’re also perfect for quesadillas loaded with melty cheese and sautéed veggies, or as a cozy wrap for your favorite sandwich fillings.
Recipe FAQ’s
Yes! You can substitute whole wheat flour for a nuttier flavor and added fiber. Just note that the flour tortilla may be slightly denser.
Sticky dough means too much water, dry dough means not enough. Add flour or water a little at a time until you get soft, Playdogh-like texture, key to soft flour tortillas.
Not at all! This tortilla wrap recipe is designed to work with just a rolling pin. A press can help, but it’s totally optional.
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Easy Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoons salt
- 1 cup water hot
- 1/3 cup vegetable oil
Instructions
- Whisk together flour, baking powder and salt.
- Make a well in the centre. Add in the water and vegetable oil, then mix together so that the water absorbs the flour. Use your hands to bring the dough together. The dough should be workable BUT sticky to the touch (sticky dough = soft tortillas).
- Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and Playdoh-like ball, about 2-3 minutes.
- Divide the dough into 8 equal balls for larger tortillas, or 9 balls for smaller sized. Working one piece at a time, flatten one ball out with the palms of your hands to resemble a thick disk. Lightly dust both sides with flour and set them aside. Cover with a clean kitchen towel for 10 minutes.
- Heat a nonstick pan over medium-high heat.
- Use a rolling pin to roll out one piece of dough to an 8-9-inch circle about 2mm thick.
- Cook one tortilla until set and lightly golden, about 1-2 minutes. Flip and continue cooking until spots appear on both sides, about an additional 30 seconds.
- While one piece is cooking, roll the next piece out and repeat steps above (working one tortilla at a time avoids them from drying out).
- Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, so simple to make and so yummy!
“Waistline friendly”
That is definitely not fitting with regular flour 😉
Have you used a tortilla press?
Best to use Crisco shortening!
can these be mixed in a stand mixer, kneading is not a strong point for me
Finally an authentic recipe that works! Just finished making them and they took me back to my childhood with my abuelita cooking them for us. The smell, the texture and the taste. You nailed them all!