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Homemade tortillas are easy to make at home with just a few ingredients and a little practice. The best tacos have homemade tortillas!

A stack of homemade flour tortillas sits on a striped cloth, with a rolling pin and a metal measuring cup of flour in the background.

This recipe has been retested and updated since first publishing September 2014.

When we lived in Austin, we had no shortage of places that have great tortillas, and we always had some stashed in the fridge for breakfast, lunch, and dinner.

Always having them, however, means we also always ran through them pretty quickly, and it wasn’t long before I embraced making tortillas at home. Now that we live in Illinois I’m so glad I learned!

Making flour tortillas can take a bit of practice, but the results are so worth it. And because you only need a few ingredients, you can make them whenever a taco craving strikes!

ingredients for homemade tortillas

Full list of ingredients including quantities is located in the recipe card.

Top-down view of ingredients on a table: a measuring cup of warm water, a bowl of flour, small bowls of salt and baking powder, and a stick of butter next to a striped cloth.

You’ll need:

All-purpose flour
Warm water
Butter
Salt
Baking powder

I’ve used both butter and lard in tortillas. These days I prefer butter; it adds a nice flavor to the tortillas. Vegetable shortening will also work if you’re vegan, and if you’re not vegan you can use cooled bacon grease for a really decadent tortilla.

Folks are divided on baking powder in tortillas, but I like to add it to ensure softness. If the tortillas turn out too puffy for your liking, just leave it out next time.

If you prefer to use whole wheat flour, keep in mind you will likely need more fat or water so the tortillas are not tough and dry.

A stack of homemade flour tortillas rests on a gray-striped cloth, next to a rolling pin on a wooden surface.

how to make this recipe

The tortilla dough will need to rest for about 30 minutes before shaping and cooking, so plan accordingly if you’re making these for dinner!

In a large bowl, sift together the flour, baking powder, and salt. Cut in the butter, using a pastry blender or your hands, until the mixture starts to clump together when squeezed.

A mixing bowl with flour on a wooden surface, next to a gray striped cloth and a cutting board with cubed butter.

A mixing bowl with flour and a spoon, a measuring cup of water, and a striped cloth on a wooden surface.

Pour in water, a little bit at a time, mixing to form a rough dough. You might not use all of the water. Knead the dough until it comes together and forms a ball.

Divide the dough into 8 equal pieces. Shape each into a ball, then flatten slightly with your hand. Cover with a clean kitchen towel or loose plastic wrap and let the dough rest for about 30 minutes.

A ball of raw dough sits on a wooden surface next to a striped cloth, a dusting of flour, and a ceramic bowl.

Eight round pieces of uncooked dough are arranged in two parallel columns on a wooden surface next to a gray and white striped cloth.

Resting the tortilla dough will help the gluten develop, making it easier to roll out the tortillas thinly.

Lightly dust your work surface with flour, then roll out each piece of dough into a thin circle 6-8 inches in diameter.

Warm a griddle or frying pan (a cast-iron skillet is great here) over medium heat. Cook tortillas for 1 minute, then flip and cook the other side for an additional 15-30 seconds. The tortillas should turn opaque and form bubbles. There should be golden brown spots, but no burning. Lower heat or increase cook time as needed.

Four pieces of dough, one rolled flat, are on a wooden surface with a rolling pin and a striped cloth partially visible.

A tortilla cooking in a stainless steel pan on a wooden surface, with a black spatula and a stack of tortillas on a white cloth nearby.

Stack the cooked tortillas in a tortilla warmer or wrap in a clean kitchen towel as you continue to cook. This will keep the tortillas soft and warm until it’s time to eat!

storage tips

Tortillas are always best when they’re made right before eating, but you can cook up the whole batch in advance as well. Simply let them cool and store in an airtight container, then reheat on a pan as needed.

If you like, you can store the uncooked dough in the refrigerator until ready. Roll out the tortillas and stack, placing a piece of parchment paper between each. Store in a large zip-top bag or reusable container, making sure they lay flat in your fridge. Cook as usual, adding more time as needed.

A stack of flour tortillas rests on a striped cloth atop a wooden board, with a metal measuring cup and rolling pin in the blurred background.

serving suggestions

Of course, you can’t go wrong with using these tortillas for your favorite tacos. Whether you like salmon tacos, chicken tacos, or cauliflower tacos, you’re on your way to a delicious meal.

My kids also love to use these to make quesadillas, or you could fill them with chicken salad for a sandwich wrap.

Have just one warm tortilla left over? Spread it with butter, sprinkle with cinnamon sugar, roll up, and enjoy!

A stack of homemade flour tortillas sits on a striped cloth, with flour and a rolling pin visible on a wooden surface nearby.

Enjoy these homemade flour tortillas with whatever recipe your taste bud cravings take you!

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