Flour Tortillas

Homemade Flour Tortillas

 The Spruce / Kristina Vanni

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Rest: 30 mins
  • Servings: 12 servings
  • Yields: 12 tortillas
Nutritional Guidelines (per serving)
72 Calories
5g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 72
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 138mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade flour tortillas are so fresh and delicious, you can certainly taste the difference from the commercially made store-bought version. The best part is, they are incredibly easy to prepare and you only need four simple ingredients.

Once you have made a batch of homemade tortillas, the possibilities are endless. They are perfect for Taco Tuesday and taste great with any of your favorite taco fillings. These tortillas also lend themselves well for homemade quesadillas.

The key to making tortillas that are nicely browned and won't stick to the pan is making sure that the pan is very well preheated over high heat. This will ensure that the dough will immediately begin to cook when it hits the surface and then puff up quickly. The tortilla is ready to flip when it pulls away from the pan easily without any sticking.

Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 2/3 cups warm water
  • 1/4 cup vegetable oil

Steps to Make It

  1. Gather the ingredients.

    ingredients for homemade Flour Tortillas
     The Spruce / Kristina Vanni
  2. In a large bowl, combine the flour and salt. Slowly incorporate the warm water and vegetable oil and mix until all the liquid has been absorbed and it comes together into a ball. If the dough feels a bit sticky, add more flour, about one tablespoon at a time, as needed.

    Flour and liquid ingredients mixed in a bowl
     The Spruce / Kristina Vanni
  3. Transfer the dough to a work surface and knead for a couple of minutes until it is smooth and soft. The texture will feel like Playdoh.

    Flour tortilla dough on a marble slab
     The Spruce / Kristina Vanni
  4. Divide the dough into 12 equal-sized balls and flatten each ball slightly. Lightly flour both sides of the dough. Cover with a clean kitchen towel and let the dough rest for about 30 minutes.

    Individual floured balls on a work surface
     The Spruce / Kristina Vanni
  5. Heat a comal, ungreased cast-iron skillet, or non-stick skillet over medium heat. On a lightly floured surface, roll out each ball with a floured rolling pin to form an evenly rounded 8-inch circle.

    Flour Tortilla rolled out with a rolling pin
     The Spruce / Kristina Vanni
  6. Cook the tortillas, one at a time, in the preheated pan. Cook for about 1 minute on the first side until brown spots begin to form and air bubbles begin to puff up all over the tortilla. Flip over and cook about 30 to 45 seconds more, or until the other side begins to form brown spots and the tortilla puffs up.

    Flour Tortilla cooking in a pan
     The Spruce / Kristina Vanni
  7. Transfer the cooked tortilla from the pan to a plate or board with a towel. Cover the finished tortillas as you continue to roll out and cook the remaining tortillas.

    Homemade Flour Tortillas wrapped in a towel
     The Spruce / Kristina Vanni
  8. Serve warm with your favorite taco fillings and toppings.

    Homemade Flour Tortillas with tacos and fixings
     The Spruce / Kristina Vanni

How Do You Store and Freeze Tortillas?

  • Homemade tortillas should be stored in an airtight zip-top bag. Pieces of waxed paper or parchment paper can be placed in between each tortilla to prevent them from sticking.
  • Tortillas can be refrigerated for up to one week or frozen for up to three months. Thaw completely before warming and using in your favorite recipes.