Homemade Flour Tortillas

Andy Anderson !


Growing up in the burbs of Chicago, I had a friend whose mother made the best flour tortillas. One day when I got the nerve to ask her for the recipe, I was surprised at how simple they are to make.

Simple they may be, but they’ll beat store-bought tortillas, every time. Plus I know exactly what’s in them.

I’m not a big fan of flavored tortillas, because I feel the tortilla shouldn’t overpower the taco, Quesada, or whatever you’re creating. Thank you, Ms. Perez.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
20 Min
20 Min
Stove Top



3 c
flour, all purpose variety
1 tsp
salt, kosher variety
1 tsp
baking powder


1/3 c
vegetable oil
1 c
warm filtered water


1Gather your ingredients.
2Add the dry ingredients to the bowl of a mixer, fitted with a dough hook, and thoroughly combine.
3Chef’s Note: You do not have to use a mixer… you can mix the ingredients by hand, just as Ms. Perez did.
4Add the oil and the water, and turn the mixer on medium low.
5Allow it mix for 2 or 3 minutes, until the mixture is smooth, and the dough begins to climb up the hook.
6Chef’s Note: You might want to stop now and then and scrape down the sides of the bowl.
7Place the dough on a floured work surface.
8Divide the dough into about 16 pieces.
9Chef's Tip: Allow the dough pieces to rest for about 20 minutes.
10Heat a dry pan over medium-high heat.
11Roll out one of the dough balls, to about 7 inches.
12Carefully pick it up.
13Place in the hot pan.
14Cook on one side until you see bubbles beginning to form, about 1 minute.
15Flip and cook on the other side, about 1 to 2 minutes.
16Chef's Note: Place on a plate, and cover, and then repeat for the other tortillas.
17These tortillas will keep in the refrigerator for a week or more. In addition, you can freeze them, and they will keep for several months. Enjoy.
18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy