Flour Tortillas

  • Yield : 16
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 1:15 h

A simple recipe to mix up, and so quick to cook. Most of the time spent is in rolling out the tortillas and letting the dough rest.

When rolling them out, always roll your dough from the center out toward the edges.

Most of us don’t have the counter space for 16-6″ tortillas, so it’s helpful to either roll and then cook one at a time, or stack rolled-out uncooked tortillas with a light dusting of flour between them to avoid sticking, brushing off the excess just before cooking.


  • 3 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/4 cup vegetable oil (optional)
  • 1 cup water


Step 1

Combine dry ingredients in a medium sized bowl.

Step 2

Add oil & water and mix using your hands or a mixer until dough comes together.

Step 3

On floured surface, knead 1 minute.

Step 4

Divide dough into 16 equal portions and roll into balls.

Step 5

Flatten dough balls with your palm. Cover with a tea towel and let dough rest 20 minutes.

Step 6

Heat a large pan over medium-high heat using a few drops of oil in pan. You may need to add a few more drops of oil after every 2 - 4 tortillas cooked. Go very light on the oil.

Step 7

On floured surface, roll dough balls out to 6" diameter tortillas.

Step 8

Cook tortillas for about 1 minute on first side - the top will begin to bubble and the underside will have a small amount of browning. Flip tortilla and cook 30 seconds more or until done.

Step 9

Stack on a plate or tray, and cover with a tea towel. Once cooled, store in an airtight bag (suck out the air). They will stay pliable when properly stored. *If they do harden up, just warm them up to soften.*

Comments (10)

  1. posted by Kamla L. on March 23, 2015

    This does indeed sound easy but a little time intensive. I can never find the thinner, lighter restaurant style tortillas in the supermarkets. It would be worth the time investment to make these If I can get to come out just the way we like them.

    • posted by Yogurt Hydro on March 24, 2015

      This dough rolls out very nicely, you could get them quite thin if you like. Just make sure to let the dough rest for 15 – 20 minutes before rolling them out. It gives the gluten strands a chance to relax.:)

  2. posted by Nelly B on March 23, 2015

    This seems really simple but I don’t know how I would get them so thin! And not burn them! Would be willing to try them!

    • posted by Yogurt Hydro on March 24, 2015

      If you’ve ever made pancakes, you want the pan at almost the same temperature for the tortillas. When the top starts bubbling, flip it over. The first side should take between 40 – 60 seconds, otherwise adjust your heat. The second side takes half that time.
      Let me know if you try it!

  3. posted by krysprincess on March 27, 2015

    i love tortillas

  4. posted by nerdzrage on March 28, 2015

    Thanks a bunch this is awesome!

  5. posted by Natalie Schwartz on March 31, 2015

    This seems easy enough. I’ve always wanted to make my own, but never tried. Thanks for sharing!

  6. posted by Vicky brookliner on April 5, 2020

    Thank you but how long do you think it would take for beginners?


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