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Easy Homemade Flour Tortillas

PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
servings9 tortillas
Easy homemade flour tortillas made with just five ingredients and ready in about 30 minutes. Make them with or without baking powder.
Homemade flour tortillas

Watch how to make the recipe

Ingredients
  • 2 ½ cups (300 g) all purpose flour (plain flour)
  • 1 teaspoon salt
  • ¼ level teaspoon baking powder (see notes below)
  • ¼ cup (60 ml) vegetable oil
  • ½ cup + 2 teaspoons (130 ml) hot water
Instructions
  • Add the flour, salt and baking powder to a large bowl and whisk to combine.
  • Add the oil to the flour mixture. Use your fingertips or a dough whisk to rub the oil into the flour until evenly combined.
  • Pour in the hot water. Mix with a fork or dough whisk to combine, then use your hands to form a soft dough.
  • Divide the dough into 9 pieces (about 55 g each). Roll each piece into a ball, then flatten slightly with your palm.
  • On a lightly floured surface, roll each ball thinly to about 20 cm (8 inches) across.
  • Heat a dry frying pan or skillet over medium heat. Place one tortilla in the hot pan and cook until bubbles form and light brown spots appear underneath, about 15–20 seconds.
    Flip and cook the second side for another 15–20 seconds. Flip once more for a few seconds if needed.
  • Transfer the cooked tortilla to a plate and immediately cover with parchment paper to help keep it soft. Continue with the remaining tortillas, stacking and covering them as you go.
Recipe Notes
  • Baking powder: I use ¼ teaspoon for a slightly lighter, softer tortilla. You can leave it out for a slightly chewier texture. The tortillas will still bubble and puff as they cook without baking powder.
  • Resting the dough: There’s no need to rest the dough before rolling. If it springs back while rolling, cover it and let it rest for about 10 minutes.
  • Pan: A non-stick frying pan or well-seasoned cast iron skillet works well without oil. If your pan tends to stick, lightly spray or rub it with a little oil.
  • Cooking time: The 15–20 seconds is a guide. Flip when bubbles form and light brown spots appear underneath. Cooking the tortillas for too long can make them dry and stiff.
  • Keeping them soft: Keep the tortillas covered with parchment paper as you cook them. Paper towels work too.
  • Reheating: The tortillas will firm up as they cool. Warm them for a few seconds in the microwave or in a warm pan and they’ll soften up again.
Nutrition
Serving: 9tortillas | Calories: 139kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 289mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 2mg