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Homemade Flour Tortillas


Flour Tortillas Hip2Save.com

Making your own flour tortillas at home is surprisingly easy and requires simple and inexpensive ingredients that you probably already have in your pantry! Plus, the homemade version is a million times better than what you’ll find at the store!

Homemade Flour Tortillas

(Adapted from City Wife Country Life)


3 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, sliced (you can also use lard, shortening, or vegetable oil)
1 cup warm water
How to make easy flour tortillas Hip2Save

Combine flour, salt, and baking powder in a stand mixer with dough hook, or large bowl if you are kneading by hand. Mix dry ingredients until well combined. Add sliced butter. Start mixer on medium low and slowly add water. Stop and scrape the bowl a few times while continuing to mix for about 4 minutes. Consistency should be smooth not sticky or crumbly. Roll into a ball and let sit for 10-15 minutes, covered with a towel. After that, split large ball in half and divide each smaller ball into eight portions – you will end up with 16 smaller taco-sized tortillas. Make your dough balls and keep them covered with a kitchen towel so they don’t dry out.

How to Roll Out Tortillas Hip2Save
Heat a skillet on the stove over medium heat. Roll out a ball of dough on floured surface until it’s thin and almost translucent. I find it easier to roll out from the middle of tortilla equally on each side to make a circle. Sometimes I’ll also rotate the tortilla instead of the roller. Place on skillet and you’ll notice tortilla bubble up. Let it cook for about a minute or a little less on each side. You want the tortilla to be a little brown while still staying soft but not burnt. If the tortilla is burning, turn down the heat a bit.

warm homemade tortillas Hip2SaveI fold a kitchen tea towel in half lengthwise (see picture above) and then fold it up like an accordion as I make tortillas to keep them warm (or you could also use a tortilla warmer if you have one!). Store leftovers in an airtight bag or container and reheat in the microwave with a damp paper towel.

homemade refried beans Hip2Save

Yummy dinner/lunch/snack idea —-> pair these homemade Flour Tortillas with these Slow Cooker Refried Beans. This delicious bean recipe is super simple – just toss all the ingredients into your slow cooker, wait a few hours, mash them up and you’re done! So good!

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 62

  1. Sylvia

    I’ve never made these with baking soda so I hope you mean baking powder in the recipe list.

    • Danny

      Baking Soda + Corn Search = Baking Power.

  2. Karae

    Is it baking soda or baking powder???

    • Lina (Hip's Modern Martha)

      So sorry it’s fixed, and powder 🙂

  3. Su

    In pic it is showing baking powder ……

  4. Cari

    I swear, over the last couple weeks it’s like you’re following me. Lol. The timing on this could not have been more perfect. Thank you!!!

    • Lina (Hip's Modern Martha)

      You’re welcome! 🙂

  5. Kathie

    Does any one know how long these can be stored?

    • Melissa

      I’ve made them once and they only lasted two days in the cupboard and started going moldy. You should probably store them in the fridge.

  6. Leah

    The directions say baking powder while the list says baking soda…

    • Leah

      Thanks!! Can’t wait to try these!

    • Lina (Hip's Modern Martha)

      It’s powder. I fixed it sorry!

  7. Lucy

    Hi Collin, coming from a Mexican family who has made hand made fresh flour tortillas all my life, I just wanted to tell you that the most important ingredient is the water, we find that hot water works best because it helps the dough stay soft, warm water cools fast and cold water hardens and leaves ugly cracks in the tortilla. I also wanted to add that it is not necessary to use salt or butter, or oil much less lard as these ingredients only add calories and aren’t healthy anyway. All you really need is hot water, baking powder and flour! Anyway I just wanted to put my little grain of salt! Lol sorry for the long comment. BTW I love your post Collin you rock!!

    • tilla ham

      thanks for the tips. my 10 year old is half mexican but unfortunately her grandparents passed several years ago before she was old enough to have the tortilla and tamale recipes instilled in her. she is gluten free due to celiac disease so we are going to try these with king arthur GF flour

    • Shelley

      Just wondering if you skip the butter what ratio would you use of the other ingredients?

    • becki

      Collin doesn’t do these posts. It’s Lina (Modern Martha).

    • Rebe

      Thank you Lina for such amazing recipes. I have never made flour tortillas, but I agree with Lucy, the same secret applies to corn tortillas which is what we make in Costa Rica. The water has to be as hot as your hands can safely stand it, the hotter/warmer the better!

    • Amber

      Lucy and Collin, Thank you so much for this recipe and the extra ideas in your comment, Lucy. I plan to try to make these with fresh ground whole wheat flour. I get them from the supermarket, but I know they would be cheaper and easy to make and far more healthy. Thanks so much!

  8. Shanshan

    This I GOT to try. We love flour tortillas, but it gross me out when I see how LONG the expiry date are on the packages in the stores.

  9. Angel13

    That picture looks yummy!

  10. td

    I posted this on the last ON post, but its a few back and I wanted to be sure someone got this code if needed!!!…Old Navy sent me a code for my bday today…$10 off a $50 purchase. I can email it to someone who wants it…would be good for the free shipping today…don’t think you can stack it with the 30%, but you can try!

    • Ashley

      I wonder if you forward me the email if I can print it off and use it in store? Usually you can’t use a percentage off in store but I have some store credit I need to use up from returning an item that can only be used in store. my email is harnish1102@yahoo(dot)com if you think that would work

      • td

        yes, it does say in store! sending to you now!

  11. Chantel Chapman

    This looks somewhat similar to the one I use from Mexicoinmykitchen.com. Living in San Antonio you can get fresh hot tortillas at the grocery store. I tried a bunch of recipes to replicate the fresh ones here and that was the one! It is also much quicker to just use a food processor. Dump the dry ingredients and cut up fat in an pulse a cuple times. Then with the processor running slowly drizzle in the water. It takes only a couple seconds to make the dough that way. Also, the tortillas should puff up. you should also turn them twice. The first time when you see little bubbles form, the second time after anout 20-30 seconds. When the tortilla lands back on the original side is when you will get that really great puff where it looks like a balloon. Trust me that is so important to the texture.

    • Lina (Hip's Modern Martha)

      Great tips!

  12. mel

    Can these be made with Whole Wheat flour?

    • dswish

      You can do it with whole wheat flour. User flour and water in the ratio 2:1. After kneading the dough, allow it to rest for a while. You don’t need any oil, salt or any other seasoning here and this is a very healthy flat bread 🙂

    • rama

      I’m Indian an we make these with whole wheat flour everyday! just flour, salt and warm water, no baking powder needed. Also if you follow Chatel’s comment above(#11) about how to puff them up; that’s the key to really soft tortillas or rotis as we called them. 🙂

      • rama

        You can skip the salt too if you want!

  13. Allison

    Can these be made with Gluten Free flour?

  14. e

    If you want truly authentic tortillas find a recipe with water, flour and baking powder only. Delicious.

  15. Shelagh

    Can anybody tell me how many this makes?

    • Christine

      Recipe says 16 taco sized tortillas

      • Shelagh

        Oops! Thanks! Didn’t read that part:)

  16. Lucy

    Honestly I never measure my baking powder because I’ve been doing it for so long, but taking a wild guess here I would say, 3cups of flour, 3tablspoons of baking powder. Too much baking powder makes tortillas yellow but the taste is not very much different, too little makes it look undercook and taste like gum. Better to go over than under. Ideal looking tortillas are white. My family only uses the Gold Medal all purpose flour

    • Susanne

      How much water do you use?

  17. sup munn

    you can do with wheat flour also same thing.

  18. Ray

    I’m from NM and tortillas are a neccessity. The best flour to use is Blue Bird brand, which I know some may find it difficult to find especially on the east coast. Skip the butter and use hot water. Also using a cast iron skillet is best.

  19. Jennifer

    I can’t wait to try these! Didn’t realize it was so simple or I would have tried them before, thanks Lina!

  20. pharmchick

    these are similar to indian chapatis… although for those i use whole wheat flour from the indian stores, water, a little salt and some oil, throw it all in the kitchen aid (water slowly to ensure the dough is not too dry or runny) and then portion and roll out as described above. so yummy!

  21. Ana

    If you add a bit of sugar to this recipe just like 1 tblspoons this can make empanada dough. You can flatten then and add the filling of your choice ex. Leftover ground beef or left over turkey or chicken cooked down a little in some water or broth to soften a bit or maybe breakfast ham and cheese. You fold over the tortilla can with a bit of egg wash under and use a fork for the edges to close empanada. You can fry or bake these. Fry is the best though ….. drain of excess oil on a paper towel and that makes snacks or another dinner…. this is the best for all leftover as the empanadas can basically hold anything and taste delicious!!!!! Kids love it too. Try guava paste, white soft cheese, even leftover rice with chicken arroz con pollo…. i love empanadas ans come from latin background cuban and puertoricans. Enjoy guys this will stretch that dollar for lunch or dinner the next night!!!

    • Lolita

      Ana, I was just wondering whether there was an easy conversion from this recipe to empanada crust! So you add the filling while it is still uncooked, and then bake or fry? Do you let it rise at any point before filling? How long do you bake it for (if baked), at what temp?

      • ana

        Filling is precooked. If baking then 350 for about 8 /10 minutes until golden brown. If youuse deli meats or guava or cheese that has no need to be cooked. Also no need for rising.

  22. Debbie Priest

    Do you put any oil in the skillet?

    • Sonya

      No, use a dry skillet.

  23. Lolita

    Lina, this is awesome, I so want to try this! My family is going through a “tortilla phase” right now… how fun!
    I love your posts!

  24. ish

    I love making home made flour tortillas, they r the best

  25. llc

    If your too lazy (like me) and want fresh tortillas, buy Tortilla Land uncooked tortillas. They are in the refrigerated case near the biscuits and crescent rolls. They have the same ingredients (no preservatives) and you just cook as many as you need. Plus they usually have a 4 week expiration date which I love because I eat them 2 at a time. I have found them at Walmart, Randalls, and Krogers.

    • Michelle

      I am lazy too! LOL (mostly has to do with having no time to roll out and then clean up, haha) Thanks for the tip, I’ll definitely check these out!

    • shopper

      Yep tortilla land tastes better, no extra ingredients like some brands. Some Costco’s sell them too, comes in 2 sealed bags of (if I remember right) 20 each, so 40 total. These do freeze fine, just put waxed paper in between the cooked ones, the tend to freeze together.

      • shopper

        Fry’s sells them too – near yogurt/cookie dough/Pillsbury rolls

        Saw them also in Safeway and Albertsons. One near eggs, the other with the cheese, like Kraft.

  26. Julie

    You need a “like” button

    • alteringlife

      I was thinking the same thing yesterday about another post. Collin, you need a “Like” button! 🙂

  27. Amy H

    Not going to lie, I was a wee bit frustrated tonight because these took so long to roll them all out. I think I’ll wait until i have a tortilla press before making these again.

    • Norma

      Amy, I know it can be frustrating, but if you keep at it you will become a pro at rolling them out. Like every thing else, practice makes perfect. You’ll whip them out in no time and you’ll feel so accomplished. Speaking from experience.

      • ish

        Ur so right, that happened to me when i started, i got fustrated, now i roll them out with a quickness

    • e

      Press between two skillets and 2 pieces of wax paper! 🙂

  28. Cynthia

    You can also use a comal.

  29. Emily

    how long did it take to make?

  30. Ashley

    Anyone ever try to freeze the dough and do later? I assume so but curious!

  31. Txschic

    Thank you!!! First time making tortillas and I followed your recipe to the T. These came out so unbelievably delicious! Reminds me of the tortillas my Mom used to make and she would knead by hand. I’m from south Texas and we use lard as I did today. Maybe fattening but the taste is so rich and delicious as long as you don’t eat them everyday it’s ok!

    • Lina (Hip's Modern Martha)

      Oh thanks for letting us know!! Yum

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