I think I use tortillas for… everything.
Okay, not everything — but tacos, sandwich wraps, quesadillas… so basically everything that matters.
For the longest time, I was buying Mission Carb Balance tortillas and really thought I was doing something good for myself. Then one day I came across a post from @thefoodbabe on Instagram, and it made me actually look at the ingredient list. Let’s just say there were a lot of extra, unnecessary ingredients that didn’t need to be there.
That was the moment I decided to try making my own tortillas at home — and honestly, I’ve never looked back.
These homemade flour tortillas are soft, flaky, flexible, and taste completely unprocessed. No weird aftertaste, no rubbery texture, and no long ingredient list you can’t pronounce. Just simple pantry staples coming together to make something that tastes better than store-bought and feels better to eat.
Once I made these, I realized I never actually needed to purchase tortillas again.
Why You’ll Love These Homemade Tortillas
- Made with simple, real ingredients
- Soft and pliable — perfect for folding, wrapping, and rolling
- Light, airy, and slightly flaky
- No preservatives or additives
- Cheaper and better tasting than store-bought tortillas
These tortillas work for tacos, wraps, quesadillas, breakfast burritos, or even as a flatbread base. They’re incredibly versatile and easy to customize once you get the hang of them.
Ingredients You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 6 tablespoons unsalted butter (softened, not melted)
- 1¼ cups hot water (add more if needed)
How to Make Homemade Flour Tortillas
- In a large mixing bowl, combine the flour, salt, and baking powder. Whisk or stir until evenly mixed.
- Add the softened butter to the dry ingredients. Use your hands to work it in until the mixture resembles a sand-like texture.
- Slowly pour in the hot water a little at a time while mixing. Be careful — the water is hot. Mix until a shaggy dough forms.
- Transfer the dough to a clean work surface and knead until smooth, soft, and stretchy.
- Pinch off golf-ball-sized portions of dough and place them on a pan. Lightly oil a sheet of plastic wrap, cover the dough balls, and let them rest for 25 minutes.
- Lightly flour your work surface.
- Roll out each dough ball one at a time, flipping and rolling as it gets larger. Keep it thin — thin enough to see through slightly, but not so thin that it tears.
- (Optional) Use a circular plate or cutter to trim the edges for perfectly round tortillas.
- Heat a pan over medium heat. Place a tortilla in the pan and cook until bubbles form, then flip. Cook the other side until golden brown. Stay close — these cook fast and can burn easily.
Storage Tips
This recipe makes about 10–12 tortillas.
- Store them in an airtight container at room temperature for short-term use
- Or wrap them tightly in plastic wrap and refrigerate to keep them fresh longer
You can reheat them in a pan or microwave before serving.
Final Thoughts
If you’re someone who eats tortillas regularly, making them at home is such a game-changer. They’re simple, satisfying, and taste like real food — because they are.
Once you try these, store-bought tortillas just won’t hit the same.
Let me know how you use yours — tacos, wraps, quesadillas… or all of the above. 🌮✨
Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp sea salt (fine)
- 1 tbsp baking powder
- 6 tbsp unsalted butter (softened, not melted)
- 1 1/4 cup hot water (can add more if necessary)
Instructions
- Combine flour, salt and baking powder together in a mixing bowl. Can use a whisk or a spoon.
- Add in the softened butter to the flour mixture. I like to use my hands to make sure it's evenly combined. You want to do this until you've created a sand like mixture.
- Pour the hot water (a little at a time) into the dough while mixing. Please be careful as to not burn yourself! You want to form a shaggy ball of dough.
- Transfer the dough to a clean work station. Knead until it becomes smooth, soft and stretchy.
- Pinch off golf ball sized portions of the dough and place on a pan. Oil a sheet of plastic wrap very lightly. Wrap and rest the balls of dough for 25 minutes.
- Flour your workstation lightly.
- Take each piece of dough, 1 by 1 and roll them. Flipping them over and rolling again. Try not to make the edges fold over, and flip and roll, flip and roll as it gets larger. Make sure it's very thin. Not too thin that it breaks, but thin enough that you can see through the other side.
- Use a circular plate to stamp the dough and cut the perfect circle. Cut off the excess around the edges. (optional)
- Heat a pan. Place a tortilla on the heated pan, flipping once the top of the side it is on has started to form bubbles. Flip and do the same to the other side. Cook until golden brown, do not step away from the kitchen as you don't want to burn them!
Leave a Reply