Homemade Flour Tortillas | CookOS

Homemade Flour Tortillas

Name: Homemade Flour Tortillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking powder; 2 tbsp olive oil; 1/2 cup warm water; Flour, for dusting

Homemade flour tortillas are soft, pliable flatbreads made with all-purpose flour, olive oil, and warm water that outperform store-bought versions in texture and flavor. They come together in under 30 minutes and require no special equipment.

🌍Mexican 🏷️Flour tortillas 🏷️Homemade tortillas 🏷️Tortillas 🏷️Tex-mex Tacos

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

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Ingredients

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 tbsp olive oil
1/2 cup warm water
Flour, for dusting

6 Ingredients

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Instructions

1
In a medium bowl, combine the flour, salt, and baking powder.
2
Slowly pour in the olive oil while mixing with your hands until it's incorporated.
3
Gradually add the warm water and continue to mix until a sticky dough forms.
4
Turn the dough out onto a clean surface and knead for 1-2 minutes until smooth.
5
Divide the dough into 8 equal pieces and roll each piece into a small ball.
6
Let the dough balls rest for at least 10 minutes.
7
On a lightly floured surface, use a rolling pin to roll each dough ball out as thinly as possible into a round tortilla shape.
8
Cook each tortilla on a hot, dry pan or skillet over medium-high heat. Cook for about 30-60 seconds per side, until bubbles form and light brown spots appear. Flip and cook the other side.

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Tips & Notes

Pro tips

Use warm water (not hot) to activate the gluten and create pliable dough; cold water results in stiff, crumbly tortillas.
Rest the dough for 10–15 minutes before rolling to relax gluten and prevent shrinking.
Cook tortillas on a dry, preheated skillet or griddle over medium-high heat; they should puff slightly and show light brown spots, not char.
Stack finished tortillas in a clean kitchen towel immediately after cooking to trap steam and keep them soft and pliable.

Substitutions

All-purpose flour → bread flour (creates slightly chewier texture)
Olive oil → vegetable oil or melted butter (butter adds richer flavor)
Warm water → warm broth (adds subtle flavor depth)

Storage & make-ahead

Store cooled tortillas stacked between parchment paper in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat on a skillet over medium heat for 15–20 seconds per side.

Common Questions

Can I make flour tortillas ahead of time?

Yes. Stack cooled tortillas between parchment paper, wrap tightly, and refrigerate up to 5 days or freeze up to 3 months. Reheat on a skillet or griddle over medium heat for 15–20 seconds per side.

Why are my tortillas tough or chewy?

Overworking the dough or cooking them too long hardens them. Mix gently until just combined, and cook each tortilla 20–30 seconds per side until light brown spots appear.

Can I use whole wheat flour instead of all-purpose?

You can substitute up to half the flour with whole wheat, but use all whole wheat and tortillas will be denser and drier. Add 1–2 tablespoons extra water if using whole wheat.

Do I need a tortilla press?

No. Use a rolling pin or even the bottom of a heavy skillet to flatten dough between two sheets of parchment paper.

What's the best way to store fresh tortillas?

Stack them in a kitchen towel or tortilla warmer while still warm to keep them soft. Once cool, wrap in plastic wrap or store in an airtight container in the fridge for up to 5 days.