Homemade Flour Tortillas are one of those recipes where the ingredient list looks almost too simple: flour, salt, baking powder, oil, and warm water. The real difference comes from how the dough feels, how long we let it rest, and how hot the skillet is when each tortilla goes in.
I recommend paying more attention to the dough than to the clock. We want it soft and smooth, not stiff. If too much flour gets worked in, the tortillas can turn dry and harder to roll.
What the Dough Should Feel Like
After the flour, salt, baking powder, oil, and warm water come together, the dough should feel soft and slightly tacky without sticking heavily to your hands. I would add extra flour only a little at a time if the dough is truly too sticky to handle.
A brief knead is enough. Once the dough becomes smooth, divide it into 16 portions and let those pieces rest under a clean towel. That rest matters because it gives the gluten time to relax, which makes each piece easier to roll thin without snapping back.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup olive oil, vegetable oil, or another neutral-flavored oil
- 1 cup warm water
Mix by Hand or with a Stand Mixer
By hand: stir the flour, salt, and baking powder together in a bowl. Make a well in the center, add the oil and warm water, then mix until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 1 to 2 minutes, just until smooth.
With a stand mixer: combine the dry ingredients in the mixer bowl, then add the oil and water while mixing with the dough hook. Mix on medium until the dough starts coming together, then reduce the speed and continue until smooth.
Rest Before Rolling
Divide the dough into 16 equal pieces and shape each into a ball. Flatten them slightly, cover with a clean towel, and let them rest for at least 15 minutes. If you have more time, a longer rest makes rolling even easier.
My main tip here is not to leave the dough uncovered. The surface can dry out quickly, and dry edges are more likely to crack when rolled.
How to Roll the Tortillas Thin
Roll one dough ball at a time into a rough 6- to 7-inch circle. A perfectly round tortilla is not necessary; I would rather keep the thickness even than spend too much time chasing a perfect shape.
Lightly flour the work surface and rolling pin only as needed. Too much extra flour can dry out the dough. Keep the uncooked rounds separate so they do not stick together; parchment between them works well.
Cook Them in a Hot Dry Skillet
- Heat a large dry skillet over medium heat.
- Place one rolled tortilla in the hot pan.
- Cook for about 45 seconds to 1 minute, or until bubbles appear and pale golden spots form underneath.
- Flip and cook the second side for about 15 to 20 seconds.
- Move the cooked tortilla to a covered bowl or clean towel so it stays soft.
- Repeat with the remaining dough, adjusting the heat as needed.
If the tortilla browns almost immediately, the skillet is too hot. If it sits for more than a minute with very little color, increase the heat slightly. I use those visual cues rather than treating the stove setting as fixed.
How to Keep Homemade Tortillas Soft
Stack the tortillas as they come off the skillet and keep them covered. The trapped warmth softens the stack without making the tortillas wet.
If they cool before serving, warm them briefly in the microwave under a slightly damp paper towel or reheat them one at a time in a skillet.
Ways to Use Them
Use these for tacos, breakfast wraps, quesadillas, soft burritos, or simple buttered tortillas alongside dinner. They are flexible enough for folding once they have been kept covered after cooking.
For more simple sides and bread-style recipes, browse my side dish recipes.
Storage and Freezing
Store cooled tortillas in an airtight container or zip-top bag. They can stay at room temperature for about a day or be refrigerated for longer storage.
For freezing, separate the tortillas with parchment paper and place them in a freezer-safe bag. Thaw before reheating so they stay flexible.
