Our flour tortillas are easy to make and have that great flavor and texture we love. These homemade tortillas are perfect for soft tacos, burritos, enchiladas, quesadillas, wraps, and more. If you can stuff it into these tortillas, you should!
Tortillas are such a versatile ingredient and perfect for stuffing full of all kinds of delicious flavors. From classic beef tacos and quesadillas to chopped Italian wraps deep-fried into chips with dip, there’s really nothing you can’t do with them. We’ve even seen dessert wraps made with them.
While we’ve made more dishes than we can count with tortillas, we’ve never actually made our own until recently. It’s been a total game-changer. Even the freshest tortillas from the store can’t compare to these homemade flour tortillas. They are absolutely delicious and you can’t find them fresher than from your own kitchen. They’re also ridiculously easy to make, which is always a plus!
Why You’ll Love This Recipe
- Limited Ingredients: It only takes four ingredients to make these tortillas, and one of them is water!
- Easy: This is a simple recipe that takes almost no cooking knowledge and is ready in about 6 minutes (minus resting time).
- So Fresh: You can’t find fresher tortillas than the ones you make in your own kitchen.
- Versatile: Use these tortillas for tacos, burritos, enchiladas, quesadillas, wraps, and even tortilla chips.
- Great for Meal Prep: These tortillas are freezer-friendly, so you can make a big batch and freeze them for all kinds of dishes later.
Ingredients
- Flour: Basic all-purpose flour is all you need.
- Butter: Butter adds the fat necessary for the tortillas to form into a dough.
- Salt: Salt adds a little flavor.
- Hot Water: How water mixes the dough ingredients quickly and evenly.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Flour: Use whole wheat flour for whole wheat tortillas or a 1:1 gluten free flour for gluten free tortillas.
- Sugar: Add a bit of sugar to sweeten the tortillas for use with dessert dips.
Instructions
- Mix the melted butter and flour until there are no lumps.
- Pour the hot salted water into the flour mixture and mix until a dough forms.
- Place the dough on a clean, flat surface and work it until it’s soft and pliable.
- Lightly wipe a large bowl with vegetable oil and place the dough in it. Then, cover loosely with a clean dish towel and let it rest for about an hour.
- Pinch off pieces of dough and roll them into balls about the size of a small orange.
- Lightly flour a flat surface and roll the balls into tortillas.
- Heat a large skillet or frying pan over medium-high heat and cook the tortillas on one side until light brown spots appear. Then, flip and cook the other side.
Hint
Don’t skip the resting stage. This is what ensures the tortillas are easy to roll out into thin, even circles.
Storage
Store at room temperature for up to 3 days in an airtight container. You can refrigerate the tortillas for up to a week in an airtight container. For longer storage, wrap the tortillas in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To use the tortillas, bring them to room temperature if frozen. Then, warm them before working with them to ensure they’re pliable.
Pairing Suggestions
Use these tortillas for tacos, burritos, quesadillas, enchiladas, wraps, or fry them into chips for dipping.
We like using them for our shredded chicken tacos, steak and egg breakfast burritos, and honey BBQ chicken wraps. Basically, any recipe that uses a tortilla is better with these!
Tips
- Fully soften your butter to easily mix it into the flour. You want a smooth mixture, not crumbly.
- Your water should be at a rolling boil before you pour it into the flour and butter mixture.
- Always give your dough at least an hour to rest so it’s easy to work with.
- Watch your tortillas carefully when cooking them. They’re very thin and don’t take much time at all to cook.
Frequently Asked Questions
Absolutely. Hot isn’t enough. The water must be boiling. The boiling water scalds the starch in the flour, making the tortillas chewy, flexible, and tender. Without that, their texture will be dry and crumbly.
Homemade tortillas are great for all your favorite Mexican dishes like tacos, taquitos, and burritos. You can also use them to make tortilla chips, tortilla strips, tostadas, and wraps.
Tortillas that lose their round shape after cooking are usually cooked for too long. Remember, it only takes 30 seconds to 1 minute per side to cook a tortilla.
Try These Flour Tortillas
These flour tortillas are easy to make, have a classic flavor and texture, and are perfect with all your Mexican favorites as well as sandwich and dessert wraps. They’re an all-purpose bread product that you and your family will love. Give them a try, and we guarantee you’ll be glad you did!
More Delicious
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Flour Tortillas
Ingredients
- 4 cups all-purpose flour
- ½ cup butter, plus 2 tablespoons, room temperature
- 1¾ cups hot water
- 1½ teaspoons salt, add to hot water
Instructions
- In a large bowl, add butter to the flour and mix until lumps are removed.
- Pour hot salted water into the flour mixture and mix dough until combined then place dough on a clean flat surface and work dough until dough is soft and pliable, about 5 minutes.
- In a large bowl, lightly wipe with vegetable oil and place dough into the bowl. Cover with a clean dish towel and let rest for about 1 hour.
- Remove dough from the bowl, pinch off dough and roll into a ball (about the size of a small orange).
- Lightly flour a flat surface and roll out each dough ball.
- Heat a large skillet or frying pan over medium-high heat and cook tortillas for approximately 30 seconds – 1 minute on each side or until light brown spots appear then flip over and cook the other side.
Notes
- Fully soften your butter to easily mix it into the flour. You want a smooth mixture, not crumbly.
- Your water should be at a rolling boil before you pour it into the flour and butter mixture.
- Always give your dough at least an hour to rest so it’s easy to work with.
- Watch your tortillas carefully when cooking them. They’re very thin and don’t take much time at all to cook.
