Homemade Flour Tortillas from Scratch

Soft, homemade flour tortillas made with simple pantry staples. Perfect for tacos, burritos, quesadillas, and more - ready in about 40 minutes.

Course Bread

Cuisine American, Mexican, Southwestern, Tex Mex

Prep Time 10

Cook Time 10

Resting time 20

Servings

Calories 156kcal

Measure out the 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 ½ teaspoons kosher salt. Melt the ½ cup butter and heat your 1 cup hot water. Get your mixing bowl, rolling pin, and skillet ready.

In a large bowl, whisk together the 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 ½ teaspoons kosher salt. If using a stand mixer, attach the dough hook.
3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons kosher salt

Slowly stir in the 1 cup hot water and melted ½ cup butter using a spoon or rubber spatula. Once a shaggy dough forms, knead gently in the bowl until a rough dough ball comes together.
½ cup butter, 1 cup hot water

Transfer to a lightly floured surface and knead for 1-2 minutes until smooth. If sticky, dust with a little extra flour.

Cover with a clean kitchen towel or plastic wrap and let rest for 20 minutes so the gluten can relax.

Divide the dough into 14 equal portions. Roll each into a ball, then flatten into a 6-inch round using a floured rolling pin or tortilla press.

Heat a dry skillet over medium-high heat. Lightly brush with oil. Cook one tortilla at a time, about 30 seconds per side, until bubbles form and golden spots appear. Flip once more for about 10 seconds, then remove.

Stack tortillas in a clean dish towel to stay warm and soft. Serve fresh or cool and store for later.