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5 from 1 vote

Easy Homemade Flour Tortillas

These Easy Homemade Flour Tortillas are so good, once you try them, you may never want store-bought tortillas again! And you don't need a tortilla press! Taco Tuesday just got tastier!
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Servings: 16 taco-sized (6") tortillas or 8 burrito-sized (12") tortillas
Calories: 115kcal
Author: Michelle / Now Cook This!


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • cup vegetable oil
  • 1 cup warm water


  • In a large bowl, combine the flour, salt, baking powder, vegetable oil and water. Stir until it comes together and a dough starts to form (it will look a little shaggy at this point).
  • Turn the dough out onto a lightly floured surface and knead until the dough is nice and smooth (about 2 to 3 minutes).
  • Divide the dough into 16 (for 6-inch taco-sized tortillas) or 8 (for 12-inch burrito-sized tortillas) equal pieces.
  • Form each piece of dough into a ball (keep the other pieces of dough covered as you work).
  • Place the balls on a lightly floured surface and lightly flatten each ball into a disc shape with the palm of your hand.
  • Cover the discs of dough with a clean kitchen towel and let rest for 30 minutes.
  • Preheat a skillet over medium-low heat.
  • On a lightly floured surface with a lightly floured rolling pin, roll each disc of dough into a 6-inch or 12-inch circle (depending on the size tortilla you want). Note: If you don't have a lot of counter space, roll out and cook one at a time. If you have more counter space, you can roll out a few at a time, keeping them side by side. Don't stack the uncooked tortillas because they will stick together. Always keep whatever dough you're not working with or cooking covered.
  • Place one tortilla in the preheated skillet. Cook just until the bottom has some very lightly golden brown spots (this shouldn't take more than about 1 minute). You don't want dark brown spots - be careful not to overcook! The tortilla will start to bubble and puff a bit after you put it in the pan. Usually, by the time you are seeing some decent bubbles on the tortilla, you'll start to see those lightly golden brown spots on the bottom, and it's about time to flip it. Adjust the heat on the pan up or down as needed.
  • Flip the tortilla over and cook for another 20 seconds or so, just until you see those lightly golden brown spots on the other side.
  • Remove from the pan and keep covered. You can stack the tortillas on a plate and cover them with a clean kitchen towel (this is what I do) or you can stack them in a tortilla warmer if you have one. You could also put them in a bowl, pan or pot with a lid. Just be sure to keep them covered as you cook each tortilla. The steam from the warm stacked and covered tortillas helps keep them nice and soft.
  • Repeat with remaining tortillas. As needed between cooking the tortillas, carefully remove any flour that has accumulated in the pan because it will burn and your tortillas will take on that burnt taste.
  • Serve warm and enjoy!

Recipe Notes

  • If not using immediately, allow to cool and store in the refrigerator in a Ziploc bag or an air-tight container for up to 1 week. 
  • If freezing, allow to cool, put a sheet of wax paper or parchment paper between each tortilla, and then place the tortillas in a freezer bag and freeze. Thaw before reheating.
  • To reheat in the microwave: place the tortillas on a plate and cover with a damp paper towel. Microwave for 20 to 30 seconds or just until the tortillas are warm.
  • To reheat in the oven: Wrap the tortillas in foil and put in a 325° F oven for 15 to 20 minutes or just until the tortillas are warm. For best results, don't stack too many tortillas in one foil pack (about 6 tops). If you have a lot of tortillas, use multiple foil packs. 
  • Estimated calories shown are for 1 6-inch tortilla. Estimated calories per 8-inch tortilla are 230. 
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