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Easy Homemade Flour Tortillas

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Homemade Flour Tortillas: Yes. You. Can. Homemade tortillas are light and lovely, slightly buttery, and truthfully, not too tricky to make. The dough requires minimal kneading and a short 30-minute rest before being rolled. And while a tortilla press is nice to get the rolling process going, it is unnecessary — a rolling pin does the job.

Two bean and cheese burritos, made with homemade flour tortillas, on a board.

There was a period many years ago during which I ate at Taco Bell once a month. And I loved it. I more than loved it, in fact — I looked forward to it: to prying open the steaming nearly transparent tortilla holding oozing cheese and beans; to smothering the open burrito with hot sauce. It was a real treat (especially when dining out options extended from El Pollo Loco to Togo’s 🙂 ).

In all seriousness though, as someone who is picky about meat, at the time I was grateful for  Taco Bell and this particular burrito. The beans were truly tasty! Cooks Illustrated agrees: Taco Bell Home Originals Refried Beans prevailed as the winner of their refried bean taste test.

Now, as much as I loved my monthly Taco Bell routine, can I tell you what I loved even more? Recreating the bean-and-cheese burritos at home, starting with homemade flour tortillas.

Homemade Flour Tortillas

Homemade tortillas are light, slightly buttery, and not too tricky to make. The dough requires minimal kneading and a short 30-minute rest before being rolled. And while a tortilla press is nice to get the rolling process going, it is unnecessary —a rolling pin does the job. Here’s how you make them:

  1. Whisk together flour, baking powder and salt
  2. Cut butter into the flour mixture.
  3. Stir in warm water with a fork until a shaggy dough forms.
  4. Turn out onto a floured surface and knead 3-4 minutes until smooth, soft, and not sticky.
  5. Cut the dough into small pieces; shape each into a ball.
  6. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge).
  7. Roll out each ball into a thin, flat round.
  8. Cook tortillas in a dry skillet for 45-60 seconds,

There is a recipe for a vegetarian bean and cheese burrito below, but if you’re looking for a meaty filling, this is my favorite meaty taco recipe.

tortilla dough balls aside a rolling pin and a tortilla press
A skillet holding a homemade flour tortilla.

Tortilla Dough. Note: A tortilla press is unnecessary. I mostly use my rolling pin.

A homemade flour tortilla cooking in a skillet stovetop.
A homemade flour tortilla in a skillet.
A stack of homemade flour tortillas.
An overhead shot of a stack of homemade flour tortillas.
A montage of images showing refried pinto beans and the assembly of a bean and cheese burrito wrapped in foil.
A halved bean and cheese burrito made with homemade flour tortillas on a board.
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homemade flour tortillas

Easy Homemade Flour Tortillas

★★★★★

5 from 1 reviews
  • Author: Alexandra Stafford
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 60 minutes
  • Yield: 10 taco-sized tortillas (5 inches) or 5 burrito-sized tortillas (10 inches)
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Ingredients

  • 256 g (about 2 scant cups) unbleached all-purpose flour
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 cup unsalted butter

Instructions

  1. Whisk flour, baking powder and salt together in a medium bowl. With a knife cut little pieces of the butter into the flour. Then with two knives cut the butter into the flour until mealy, smaller little bits of butter than in a pie dough.
  2. Stir in 2/3 c. warm (not from tap, preferably) water with a fork until a shaggy dough forms.
  3. Turn out onto a floured surface and knead 3-4 minutes until smooth, soft, and not sticky.
  4. Cut the dough into 2-oz. pieces for taco-sized tortillas or 3-oz pieces for burrito-sized tortillas. You will have 10 small pieces or 5 larger pieces. Shape pieces into a ball.
  5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
  6. Roll out each ball to about 6 – 8 inches (taco) or 10 to 12 inches (burrito) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as you are able.
  7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds. You don’t really want the tortilla to brown at all.

Notes: When making tortillas for burritos, it’s best if the tortillas are cooked just before you plan on filling them, wrapping them and placing them in the oven. This way they’ll stay pliable.

  • Category: Flat Bread
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: homemade, flour, tortillas, easy

This post may contain affiliate links. Please read my disclosure policy.

Posted By: · In: Bread, Fall, Spring, Vegetarian, Winter

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{ 73 Responses }

  1. talley says

    if you see a huge uptick in your traffic for this post – it’s ME! I’m making your tortillas for carnitas and I keep closing the page for some reason. Cannot wait to try them – the balls are resting on the counter now.

    Reply

    • alexandracooks says

      haha, you are funny. Oh Talley, I hope they come out well for you! I haven’t made them in ages, but now I’m feeling inspired. Also, my mother just made a lamb shoulder for dinner — totally amazing — and there is so much left over…the texture is braised, not dissimilar from carnitas, and I think with some sort of mint salsa, the leftover meat might taste pretty nice in a homemade flour tortilla. Hugs to you and Baby Alice. Wish I could meet her.

      Reply

  2. Julia says

    I am thinking about using your taco seasoning as a dry rub for sirloin and grilling it for steak tacos. Have you tried this? Any ideas one how to make the steak taco idea work?

    Reply

    • alexandracooks says

      That sounds delicious! I have never tried it, but I have used similar seasonings for a different rub. For steak tacos, I think you can keep it really simple: grill your meat, let it rest, slice it up; serve it with some shredded lettuce, some grated cheese, some sort of salsa, maybe a dollop of sour cream? So fun!

      Reply

  3. Dana @ Foodie Goes Healthy says

    This is a great taco recipe. I made it tonight with ground turkey, which was excellent. Thank you for the winning recipe. Judging by the other comments, it looks like I’m going to have to try making homemade tortillas next time. I’m wondering about the vinegar in the taco recipe. Do you know it’s purpose? The tomato is already acidic, but Cooks Illustrated knows what they’re doing and usually has their reasons. Best, Dana

    Reply

    • alexandracooks says

      Dana, that’s a really good question. I’ve wondered the same thing myself — I mean, it’s such a small quantity, does it really make a difference? The only thing I’m thinking is that it offers a teensy bit of bite, something to counter all of the spice and other heavy flavors. I know the tomato adds acidity already, but perhaps a different kind of acidity — the same way crushed red pepper flakes and fresh cracked black pepper are both hot but offer different flavors — makes a difference? Just a though. So glad you liked the recipe!

      Reply

  4. diana says

    I just made the tortillas tonight, and they were so tasty! Do you think the dough would freeze well after being cut into the smaller pieces? And then thawed out completely before rolling/cooking? Thanks! Diana

    Reply

  5. Julia says

    I love these more and more each time I make them!

    Do you have any recipes you can share for:

    Yellow cake
    Sloppy Joes
    Baked Beans

    Spring and summer are coming, eventually, and I’m craving some good ol’ classics!

    Reply

  6. Emily says

    Ali,
    My older daughter Maddie and I made these for lunch today and they were delicious!! John is a huge Taco Bell fan and he loved them too. I wish I could post a pic because Maddie was on flour duty while we were making the tortillas and she was pretty diligent about flouring everything aggressively, herself included. Anyhow it made for a fun morning activity on a cold day and also an amazing lunch. Thanks!!
    Hope all is well with you and your fam!
    Xo,
    Emily

    Reply

    • alexandra says

      That is so fun, Emily! I wish you could post a picture! Ella (my oldest) has been really enjoying any sort of cooking activity that requires a rolling pin and flour. So happy you liked these and that it made for a fun activity with Maddie. Love that name. Also, side note, I have been thinking of you because Ella and Graham watched Toy Story for the first time about a month ago, and I told them how I had seen this movie in the theater when it first came out (at which point they looked at me the way they will look at me when they are teenagers), and I kind of can’t believe that I am showing my children a movie that we went to see in the theater and that is still awesome today. Anywho, I think there will be many more Toy Story viewings in my future. Hope you are well, too! xoxo

      Reply

  7. Julia says

    Hello again!

    I wanted to update my comment and say that these are crave-worthy! My 2.5 yr old daughter LOVES these! She calls them “Tatos” (Ta-Toes). I’ve adjusted the spice some to make them a little more mild for her but they still come out so awesome. I add about 1/2 c of water to the pot and let them simmer for 2-3 hours and it actually makes the texture somewhere between a taco and bean burrito. So good!

    Thanks again for the recipe; we’re eating them weekly now bc she’s always asking for momma’s tatos and bread (aka tortillas)

    Reply

  8. julia says

    I know I’ve commented on this before but really this recipe does stand the test of time! It doubles/triples well, freezes and thaws beautifully and does well in a slow cooker. The tortillas freeze well (only tried up to two months thus far) and taste wonderful with an amazing texture. After moving YET again (3rd state in three yrs) this recipe gives us that “home” feeling.

    Thank you!

    Reply

    • alexandra says

      So great to hear from you Julia! And wow, another move, hope you are settling in OK. I’ve been making this recipe with ground chicken recently and loving it. Haven’t made the tortillas in ages, but you, as always, are inspiring me to. Hope you are well!

      Reply

  10. Val says

    I am getting ready to make the tortillas and am a bit confused by “warm water (not from tap preferably). We have a well that is untreated with any kind of chemicals and am wondering if that is the reason you don’t want tap water used?

    Reply

    • alexandra says

      Yes, that’s why! My mother always told me there were lead in the pipes … but even if there isn’t lead, I don’t love the idea of using hot tap water only because of the idea of it having been sitting in a hot water tank. It probably doesn’t make a difference in the end. If you are comfortable with your well (how nice?!), just go for it 🙂

      Reply

  12. Jane says

    Hi Alexandra I have just read thru all the comments (hoping to find my answer) in short: can I make the tortillas with whole wheat flour ? Thanks a lot

    Reply

    • alexandra says

      Hi Jane! I think the texture will be different. The tortillas might be a little drier/heavier. It’s worth a shot! I just can’t vouch for it bc I’ve never tried. Let me know if you give it a go.

      Reply

  15. Bea says

    Such a fun stuck-at-home project and easy enough that I would definitely do it again. Didn’t have a large enough nonstick for burrito size tortillas. What pan were you using?

    Reply

  16. Rebeca Torres-Rose says

    Hi,

    I’m wondering what tortilla press you have and where you got it. I have trouble rolling the tortillas out into a nice evenly round circle and I’m thinking it might be nice to have the press to start the process out right at least, if it doesn’t make them thin enough.

    Thanks!

    Reply

    • alexandra says

      Hi Rebeca! I honestly cannot remember where I purchased it, but it isn’t anything fancy. I haven’t used it in ages, but what I do remember not loving about it is that the tortillas would stick to it, so I would either have to use parchment or saran wrap, which was not the best user experience. I’ll keep my eyes peeled for a good one.

      Reply

  17. Bobby says

    Made these today. Super yum. Topped with grilled skirt steak, salsa, avacado, picked red onions, monterey jack cheese and some cilantro.

    Reply

  18. Jess says

    Just made these last night – falafel (I am in need of a good recipe!) wraps… wowzers- these tortillas were not only easy & quick but 💯 delicious! I also used your yoghurt / red onion / lemon / garlic / mint sauce to go with. Boom!

    Reply

  19. Sondra says

    This recipe is foolproof! Ever since you posted it on your Instagram stories, I have been making it once a week. My family expects nothing less for taco night. Not sure if I should thank you for this or not 🙂 🙂 🙂

    ★★★★★

    Reply

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