Flour Tortillas

There is something deeply satisfying about warm flour tortillas fresh off the pan. Soft, bendy, and just sturdy enough to hold all your favourite fillings without tearing or cracking mid-bite. Once you try this Flour Tortillas recipe, those supermarket packs start feeling very optional.

This is the kind of tortilla wrap recipe you make once and then keep on repeat. Simple flour tortilla ingredients, no yeast, no resting overnight, and no special equipment needed. If you have a bowl, a pan, and a rolling pin, you are already halfway there.

• What Makes These Flour Tortillas So Good
• What Goes Into These Flour Tortillas
• Add Ins And Substitutions To Switch Things Up
• How To Make These Flour Tortillas
• Pro Tips For Perfect Flour Tortillas
• Recipe FAQ’s
• Easy Flour Tortillas Recipe

What Makes These Flour Tortillas So Good

These are not just homemade for the sake of it. There is a reason this recipe works so well.

• Soft but flexible texture : The dough hydration is balanced just right so the tortillas stay pliable even after cooling, making them ideal for wraps, burritos, and quesadillas without splitting.
• No resting drama : A short rest relaxes the dough enough to roll easily, but you are not waiting around for hours. This is a practical make flour tortillas recipe you can start and finish in one go.
• Even cooking every time : Rolled thin and cooked on a dry pan, these tortillas puff gently and develop light golden spots without drying out or becoming stiff.
• Reliable pantry ingredients : The flour tortilla ingredients are straightforward and easy to find, which means you can make these anytime the wrap craving hits.

What Goes Into These Flour Tortillas

You only need a handful of basics, but each one plays an important role in how the tortillas turn out.

• 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 at the bottom for a full list of ingredients with measurements.

Add Ins And Substitutions To Switch Things Up

If you want to customise your tortillas, these options work well without changing the base recipe.

• Whole Wheat Flour: Swap out up to one third of the flour for whole wheat to add structure and a slightly nuttier flavour.
• Milk Instead Of Water: Using warm milk makes the tortillas a touch richer and softer, especially great for wraps and burritos.
• Olive Oil Or Avocado Oil: Both work beautifully if you want a slightly deeper flavour than standard vegetable oil.
• Herb Or Spice Additions: A pinch of garlic powder, cumin, or dried herbs mixed into the flour works well for savoury wraps.

How To Make These Flour Tortillas

1. 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.

1. 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.

1. 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.

1. 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

1. 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.

1. 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.

Pro Tips For Perfect Flour Tortillas

• Do not skip the rest time even a short rest makes the dough easier to roll and prevents shrinking.
• Roll thinner than you think tortillas thicken slightly as they cook, so aim for almost see-through.
• Use medium high heat too low dries them out, too hot burns them before they cook through.
• Stack and cover immediately this traps steam and keeps the tortillas soft and flexible.
• Freeze with parchment between layers so you can grab exactly what you need later.

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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IngredientsUSMetric1x2x3x

• ▢ 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.

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

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