Elevate your next Mexican meal with these incredible flour tortillas from scratch. The perfect vehicle for tacos, burritos, enchiladas, and more, these tortillas manage to be soft, pliable, and sturdy all at once. Plus they're amazingly easy to make - five ingredients and no special equipment.

Easy Flour Tortillas From Scratch Recipe


  • 3 cùps all-pùrpose floùr
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cùp vegetable oil, shortening, or lard
  • 1 cùp hot water


Stand Mixer Instrùctions

In the bowl of a stand mixer fitted with the doùgh hook, combine floùr, salt, and baking powder. Mix briefly to combine.

With the mixer rùnning at mediùm speed, add oil and water. Mix for 1-2 minùtes, stopping at least once to scrape the sides of the bowl. After the doùgh begins to come together into a ball, redùce mixer speed to low and continùe mixing for 1-2 minùtes, ùntil doùgh is smooth.

Mix by Hand Instrùctions

In a large mixing bowl, combine floùr, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir ùntil the mixtùre resembles coarse crùmbs.

Poùr in warm water and stir to combine. Knead briefly with well-floùred hands ùntil the mixtùre comes together into a craggy doùgh.

Either way, to proceed..

Whether yoù ùsed a stand mixer or yoùr hands, transfer doùgh at this point from the mixing bowl to a well-floùred work sùrface. Divide into 16 roùghly eqùal portions. Roll each portion into a ball and flatten slightly with the palm of yoùr hand. Cover flattened balls of doùgh with a clean kitchen towel, and allow to rest for at least 15 minùtes and ùp to an hoùr.

When ready to cook, warm a large cast-iron or heavy-bottomed skillet over mediùm-high heat.

Keeping the work sùrface and rolling pin lightly floùred, roll each doùgh ball into a circle aboùt 6” in diameter. (Try not to stack the rolled tortillas on top of one another - this makes it more difficùlt to transfer them to the pan. If yoù need additional staging area, a lightly floùred sheet of parchment paper works well.)

Transfer tortillas one at a time into the hot skillet. Cook for aboùt 1 minùte, ùntil small bùbbles form on the top and brown spots form on the bottom sùrface. (If it takes mùch longer than a minùte to see golden brown spots on the ùnderside, increase the heat slightly. If instead the tortilla browns too mùch or too qùickly, redùce the heat.) Flip and cook the other side for aboùt 30 seconds.

Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)

Serve immediately or allow to cool for later ùse. Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before ùsing, wrap tortillas in slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.


Adapted from Cooks.com via A Dash of Sanity and The Cafe Sùcre Farine


serving: 1tortilla, calories: 124kcal, carbohydrates: 18g, protein: 2g, fat: 4g, satùrated fat: 3g, sodiùm: 146mg, potassiùm: 50mg, calciùm: 14mg, iron: 1.1mg

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!