Recipe: Homemade Flour Tortillas

Prepping Time: 15 Min
Cooking Time: 10 Min
Resting Time: 30 Min
Total Time: 55 Min

Course: Side Cuisine – Mexican
Servings: 8-10 inch tortillas


  • 2 cups All-purpose flour (or whole wheat flour)
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tbsp Oil (olive oil, avocado oil or canola oil)
  • 3/4 cup Warm Water

Hand Mixing Directions:

1. In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.

2. Add oil and water and stir to combine until a dough forms.

3. Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

4. Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours). Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you’re rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)

5. Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.

6. Remove from the skillet and place it in a tortilla warmer. If you don’t have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.