Go Back
+ servings
a stack of homemade tortillas
Print Recipe Add to Collection
4.6 from 5 votes

Flour Tortillas

These homemade Flour Tortillas require only 5 ingredients! They're simple, perfectly tender, and the perfect versatile flatbread for any meal of the day. You'll never want to go back to store-bought tortillas after trying this recipe!
Prep Time15 mins
Cook Time45 mins
Resting Time20 mins
Total Time1 hr
Course: Bread, Side Dish
Cuisine: Mexican
Keyword: flour tortilla, tortillas
Servings: 24
Calories: 42kcal


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp butter unsalted, cold
  • ¾ cup water


  • Make the dough: Whisk together the flour, baking powder, and salt. Add the butter and mix it into the flour until it resembles coarse crumbs, using a pastry cutter or 2 knives. Pour in the water and mix until everything starts to come together. Dump the shaggy dough onto a clean surface and knead until uniform and smooth.
  • Prep the dough: Divide into 12 equal pieces for large tortillas or 24 pieces for small tortillas. Roll each piece into a ball, then cover balls with plastic and let rest 20 minutes.
  • Finish the tortillas: Using either a tortilla press or a rolling pin, roll each piece into a ball and flatten until about 2mm in thickness. Heat a large skillet over medium-high and cook for about 30 seconds to 1 minute on each side, or until browned. Transfer to a plate and cover with a kitchen towel to keep them warm. Repeat with remaining dough.



  1. If you're using a tortilla press, make sure you read the instructions for it. Mine said to place the dough between two pieces of plastic wrap, or take a ziploc bag and cut it in half and use that. This will prevent the dough from sticking to the press.
  2. You can use lard or shortening instead of butter if you prefer.
  3. Roll each tortilla right before cooking it. They tend to shrink up pretty fast- we want to keep them nice and thin.
  4. Make sure the pan is preheated before starting to roll and cook your tortillas.
  5. Adjust the heat of your pan as needed to make sure the perfect golden brown color without burning.
  6. You can store these either in the pantry or your fridge. Keep them wrapped with plastic, in a freezer bag, or a bread holder so they don't dry out.
  7. They will last about one week at room temperature or 2-3 weeks refrigerated. To reheat, stack them on a plate, cover with a damp paper towel, and microwave for 10-15 second intervals until warm. You can also use a hot pan and let each tortilla sit for about 10 seconds on each side to warm up.
  8. To freeze your tortillas, lay them out on a parchment paper lined baking sheet, cover with plastic, and let them sit in the freezer for 45 minutes. After that, you can add them all to an airtight container or freezer bag. This will make sure they all don't freeze together in one big lump. Your tortillas will last 6-8 months frozen.



Serving: 1tortilla | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 11mg | Iron: 1mg