Soft, warm, and made with just a few pantry staples—these homemade tortillas are one of our favorite easy recipes to make from scratch. Once you try these, it’s hard to go back to store-bought. They’re soft, flexible, and perfect for tacos, wraps, or quick weeknight dinners.
This is one of those recipes that surprised me with how easy it actually is. I started making these when we wanted something a little more homemade for taco nights, and now we use them all the time. They’re simple, made with pantry staples, and honestly just taste so much better fresh. We started to meal-prep these for weekday evenings and I'll detail how we do that a little later in the recipe article.
Equipment Needed
- Large mixing bowl
- Rolling pin
- Clean flat surface
- Large skillet or pan
- Spatula
Ingredients
Homemade Tortilla Ingredients
- ½ cup warm filtered water
- 2 cups regular all purpose flour
- 1 teaspoon baking powder
- ¼ cup olive oil
- a pinch of salt
Instructions
How To Make Homemade Tortillas
- Begin by combining your warm water, flour, baking powder, oil, and salt in a bowl. Mix well until a thick dough is formed and all of the flour is absorbed by the liquid. Cover and allow the dough to sit for 15 minutes.
- Divide the dough into 10 small balls. On a clean floured surface, use a floured rolling pin to flatten them into thin (about ⅛ inch thick) discs. Dust off any excess flour.
- Bring a skillet with oil to medium heat. Once the oil is hot, place a dough disc into the skillet. Cook for 15–30 seconds until golden on the bottom. Flip and cook on the other side.
- Remove from heat and set aside. Continue cooking each tortilla until you have 10 golden tortillas.
- Serve with your favorite Mexican-style dishes. We love using these for breakfast tacos, enchiladas, and quesadillas.
Notes from Jill
- These are soft, flexible, and easy to fold (perfect for tacos)
- If your dough feels dry, add a tiny bit more water
- If it’s sticky, just dust with a little more flour
- Best enjoyed warm right off the pan but also so great reheated!
How to Make Them Burrito-Style (Large Tortillas)
Right now my recipe makes 10 smaller tortillas, which are perfect for tacos. To make them burrito-size, just adjust the sizes of the dough balls.
- Instead of 10 balls, make about 6 larger balls
- Roll them much thinner and wider (about 8–10 inches across)
- Roll as thin as possible without tearing
- Don’t overcook
Meal Prep & Storage
Fridge:
Let tortillas cool, stack with parchment between each, and store in an airtight container.
Lasts 3–4 days
Freezer:
Stack with parchment, place in a freezer bag, and remove excess air.
Lasts up to 2–3 months
Reheat:
Warm Skillet: 15–20 seconds per side
FAQs
They may be rolled too thick or overcooked. Keep them thin and cook quickly for best results.
Yes! Use a high-quality gluten-free all-purpose flour like King Arthur Measure for Measure or Cup4Cup. Do not substitute almond flour.
Yes, you can prepare the dough and store it covered in the fridge for up to 24 hours before rolling and cooking. If the dough dries out in the fridge, just use wet (water) hands to form the dough into balls and it should soften.
More Recipes to Try
- Easy Peanut Sauce Lettuce Wraps
- Homemade Naan (regular or sourdough)
- Salsa Verde Chicken
- Enchilada Skillet
Easy Homemade Tortillas
Ingredients
Homemade Tortilla Ingredients
- ½ cup warm filtered water
- 2 cups regular all purpose flour
- 1 teaspoon baking powder
- ¼ cup olive oil
- a pinch of salt
Instructions
How To Make Homemade Tortillas
- Begin by combining your warm water, flour, baking powder, oil, and salt in a bowl. Mix well until a thick dough is formed and all of the flour is absorbed by the liquid. Cover and allow the dough to sit for 15 minutes, covered.
- Divide the dough into 10 small balls. On a clean floured surface, use a floured rolling pin to flatted them into thin (⅛ inch thick) discs. Dust off the excess flour.
- Bring a skillet with oil to medium heat. Once the oil is hot, place a dough disc into skillet. Cook for 15-30 seconds until it becomes golden on the bottom. Flip and cook on the other side. Remove from the heat and then place them aside. Continue to cook each tortilla until you have ten golden tortillas.
- Serve with your favorite Mexican style dish! We have used these for tacos, enchiladas, and quesadillas.
Comments
No Comments