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homemade flour tortillas recipe
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4.92 from 12 votes

Homemade Flour Tortillas

Fluffy flour tortillas made with simple ingredients!
Course bread
Cuisine Mexican
Keyword authentic, baking powder, butter, flour, flour tortillas, homemade, hot water, mexican, shortening, tortilla
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 8 tortillas
Author Divas Can Cook


  • 1 ½ cups all-purpose flour plus more for dusting
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup shortening
  • 1/2 cup hot water


  • In a large bowl whisk together flour, salt, and baking powder.
  • Cut in shortening using a pastry cutter, until mixture is crumbly.
  • Create a well in the center of the bowl and pour in the hot water.
  • Gently mix the flour mixture into the water, stirring until a dough forms.
  • Flour your work surface lightly and dump the dough onto the work surface.
  • Knead gently until the dough becomes soft, smooth and stretchy.
  • Divide the dough into 8 even-sized balls.
  • Cover with a damp cloth and allow the dough to rest for 15-30 minutes.
  • To roll out the tortilla, place a ball of dough on a piece of parchment paper and flatten slightly with your hand.
  • Starting with your rolling pin in the center and roll up.
  • Come back to the center and roll down.
  • Return back to the center and roll out on both sides. Repeat until your tortilla is super thin.
  • Brush a heavy-bottom skillet VERY lightly with butter and heat until butter sizzles.(See note on using butter)
  • Place the tortilla into the skillet.
  • When the underside has a few brown spots, flip and cook the other side.
  • When done, place tortillas in a tortilla warmer or a pot. If using a pot, separate the tortillas between layers of barely damp paper towels and place the lid on the pot so that no steam escapes. This will keep them soft and chewy!
  • Repeat until all of the tortillas are cooked and then remove the paper towels.
  • Store cooled tortillas in an airtight container.



Roll them really, REALLY thin! As thin as you can get them without tearing up. I roll them on parchment paper because it makes it really easy to transfer them to the pan.
Your tortilla dough should be soft and stretchy. If it's crumbly after kneading you've added too much flour. If it's sticking to your hands, add bit more flour.
If you do not have a tortilla warmer, create one with using a pot with a tight-fitting lid. Stack the tortillas between layers of barely damp paper towels and then place the lid on the pot. THIS IS A MUST, if you want your tortillas to be soft and pliable for days.
Most recipes suggest not using butter or oil on the pan because this will cause the tortillas to become crispy. This is true! However butter gives such and amazing flavor and placing the hot tortillas between layers of damp paper towels will steam them to perfection, making them soft and pliable DON'T SKIP THIS STEP.