Homemade Flour Tortillas | Soft, Flexible, and Better Than Store-Bought

Once you make homemade flour tortillas, it’s really hard to go back to the packaged ones. These are soft, flexible, and have that fresh, slightly chewy texture that only comes from making them yourself.

The ingredients are simple, the process is approachable, and the payoff is huge. Whether you’re making tacos, wraps, burritos, or just want something warm to scoop up leftovers, these tortillas deliver every time.

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Why This Recipe Works

Flour tortillas are all about fat, rest time, and heat — and this recipe gets all three right.

• Butter or lard creates soft, pliable tortillas
• A short rest relaxes the gluten so rolling is easy
• A hot skillet cooks them quickly without drying them out
• No yeast means no long rise times

They’re forgiving, beginner-friendly, and easy to scale.

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Ingredient Notes

• All-purpose flour: Keeps tortillas tender and flexible
• Salt: Essential for flavor
• Baking powder: Gives a slight lift and softness
• Butter or lard: Traditional fat for flavor and texture
• Warm water: Helps bring the dough together smoothly

You don’t need anything fancy — just pantry staples.

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How to Make Homemade Flour Tortillas

1. Mix the Dough

In a large bowl, combine flour, salt, and baking powder.
Add the soft butter (or lard) and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add warm water, mixing until a soft dough forms.

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2. Knead

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
If the dough is sticky, add flour one tablespoon at a time.

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3. Rest the Dough

Divide the dough into 8–10 equal balls.
Cover with a damp towel and let rest for at least 30 minutes.
This step is key for easy rolling.

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4. Roll Out

On a lightly floured surface, roll each dough ball into a thin circle, about ⅛ inch thick.

If you have a tortilla press, you can press the dough between parchment paper and then finish rolling with a pin.

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5. Cook

Heat a dry skillet or griddle over medium-high heat until very hot.

Cook each tortilla for:

• 30–45 seconds on the first side until bubbles form
• 20–30 seconds on the second side until light brown spots appear

Remove and cover with a clean towel to keep warm.

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FAQs

Do I need oil in the pan?
No — a hot, dry skillet works best.

Can I use butter instead of lard?
Yes. Butter works great and is what many home cooks prefer.

Why are my tortillas stiff?
The pan may not be hot enough, or they may have cooked too long.

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Storage Tips

• Store at room temperature for up to 2 days
• Freeze for longer storage
• Reheat briefly in a skillet or microwave

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Homemade Flour Tortillas (Complete Recipe Card)

Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 10 minutes
Total Time: ~1 hour
Servings: 8 tortillas

Ingredients

• 2 cups all-purpose flour
• 1¼ tsp salt
• ¼ tsp baking powder
• 5 tbsp soft butter or lard
• ⅔ cup warm water

Instructions

1. Mix flour, salt, and baking powder in a bowl.
2. Work in butter or lard until crumbly.
3. Add warm water and mix until dough forms.
4. Knead 5 minutes until smooth.
5. Divide into 8–10 balls and rest 30 minutes.
6. Roll thin and cook on a hot skillet until lightly browned.
7. Keep warm and serve.