This simple flour tortilla recipe with only 3 ingredients is a healthy alternative to store bought versions. Packed with authentic Mexican flavor, you’ll want to add these tortillas to your next taco night!
There’s somewhat of a running joke in our family. My husband used to be the pickiest eater I knew. Not my kids.
Nope, it was Mr. Crumbs.
In fact, it would be easier to list what he WOULD eat (his mom’s fried chicken, steak, and authentic East Coast pizza being his three main food groups) than what he wouldn’t.
His eating habits are now COMPLETELY different.
- The man who didn’t like fish now requests Homemade Caesar Dressing for family dinners (and yes, he knows it contains anchovies).
- Mr. Crumbs once nearly lost his dinner when he realized his favorite risotto (which he had already eaten a second helping of) contained mushrooms. These days he asks me to sauté some to put on top of our pies on pizza night.
- The man who used to despise tomatoes not only requests Tomato Basil Soup almost every soup night but also puts a thick slice of tomato on his grilled vegetable sandwiches. In fact, the last time I made couscous, he asked me to cut the tomatoes bigger and add more!
Why did he change his tune? Recipes that taste delicious every time will do that for you.
It’s no wonder that the family looks to him for approval of new dishes and kitchen experiments. If it passes his taste test, you know it’s a winner. And he can’t stop eating these tortillas!
HOMEMADE TORTILLAS
These homemade tortillas are great because they’re:
- Free from hydrogenated oil, one of the foods on my no-no list
- Made from simple ingredients
- Authentically delicious
- Easy to make in large batches
INGREDIENTS FOR SOFT FLOUR TORTILLAS
You only need 3 ingredients for this flour tortilla recipe, plus a little warm water:
- Flour (all purpose flour, wheat flour, or Einkorn all work)
- Salt
- Coconut oil (in place of traditional vegetable oil, which contains hydrogenated fats)
Not only are these tortillas quick and easy but, at a cost of about $1.25 a batch, they are budget-friendly as well!
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FLOUR TORTILLA RECIPE TOOLS
While you don’t NEED any special tools to make this flour tortilla recipe, there are a few things that can make it easier, especially if you end up loving this flour tortilla recipe and making batch after batch…
- I use this kitchen scale to measure out 1 oz portions. Then I press between two plates. (This tortilla press is on my wish list.) Pressing them flat makes it easier to fully roll out the tortillas without using too much flour.
- Although they’re not necessary to make delicious tortillas, a pastry cutter and a bench scraper can make the process easier. They’re great kitchen tools for making things like Easy Homemade Biscuits and Hamburger Buns too!
HOW TO MAKE TORTILLAS
Step 1. Mix the flour and salt together in a large bowl or in the bowl of a stand mixer.
Step 2. Cut in the coconut oil until the mixture resembles coarse breadcrumbs. You can use a pastry cutter like this one, or simply use a fork. In a stand mixer, use the wire whisks to cut in the oil.
Step 3. Add the water (you don’t need hot water, but it should be warm to the touch) and knead the dough against the sides of the bowl a few times until it is smooth.
Step 4. Divide the dough into 20 equal portions, rolling each into dough balls (I weigh the dough into 1 oz portions to ensure they’re all even, but weighing is not necessary). I like to use this hand tool to easily cut through the dough.
Step 5. Allow the dough to rest for at least 10 minutes, or up to 2 hours. You can cover it with a towel or plastic wrap if desired.
Step 6. Preheat the griddle, cast iron skillet over medium-high heat, or oven to 400F.
Step 7. Working with one ball at a time on a floured work surface, knead and roll your ball into an approximately 6-inch circle. Rotate and flip the dough and add additional flour as necessary to prevent sticking. Working on top of a lightly floured surface of parchment paper is an option as well.
Step 8. When the griddle/skillet is hot, lay a tortilla across and cook for 30 seconds. Flip and cook the tortilla for another 15 to 30 seconds until small golden brown spots appear. Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap them in a clean kitchen towel. Serve warm.
HOMEMADE FLOUR TORTILLA RECIPE TIPS
The few minutes you spend rolling homemade flour tortillas are absolutely worth the effort. Here are a couple of tips to maximize your time in the kitchen and make this homemade tortilla recipe as easy as possible:
- I always make a triple batch when I make these, because it’s less work and clean up in the long run. Plus, I can stick the extras in the freezer and have them ready for a super fast dinner whenever I need them. They thaw quickly!
- You want the tortillas to be very thin after you roll them so that you can almost see through them. The thinner they are, the softer and more tender they’ll turn out after cooking. Use that rolling pin!
- If you start rolling out the tortillas and they keep shrinking back toward the center instead of staying rolled out, they need more resting time for the gluten to settle in the dough. Give them a few minutes and then try again.
- Making tortillas can be a great activity to get the family in the kitchen – one person can roll, and one person can cook.
- After cooking, wrap the tortillas in a clean kitchen towel while you continue to cook the rest of the batch. This keeps them warm and pliable, perfect for tacos! You can also put them in a pot with a lid.
FLOUR TORTILLA RECIPE FAQS
Are homemade tortillas better?
Nothing beats freshly made homemade tortillas! This flour tortilla recipe not only tastes better but is healthier as well because it utilizes coconut oil instead of vegetable oil, which contains hydrogenated oils. Coconut oil works best for this flour tortilla recipe, as it holds up better than olive oil under high heat.
How do you make soft tortillas?
The coconut oil helps make tortillas softer. The tortillas are best served warm for the most delectable texture.
Is it cheaper to make your own flour tortillas?
Absolutely! This flour tortilla recipe is made using simple pantry staples and doesn’t require anything fancy…no stand mixers or dough hook is needed for these simple tortillas! By making your own, you will save roughly $1.50 off store prices per batch!
Why are my flour tortillas not fluffy?
Flour tortillas may be dense and not fluffy if the dough is overmixed, or if too much flour is added during the rolling process.
MORE MEXICAN FAVORITES
Pair this flour tortilla recipe with these other healthy Mexican dishes. Prefer corn tortillas? Try these instead!
- Slow Cooker Carnitas
- Slow Cooker Refried Beans
- Southwestern Corn
- Slow Cooker Salsa Chicken
- Ground Beef Taco Meat
- Chicken Enchiladas
Crush Inflation Challenge
Sign up for my FREE Crush Inflation Challenge and learn simple strategies to save money, even with rising food costs!Flour Tortilla Recipe
This simple flour tortilla recipe with only 3 ingredients is a healthy alternative to store bought versions. Packed with authentic Mexican flavor, you’ll want to add these tortillas to your next taco night!
- Prep Time: 2 hours, 15 minutes
- Cook Time: 1 minute
- Total Time: 2 hours 16 minutes
- Yield: 20 1x
- Category: Sides
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 3 cups flour (any variety; I use Einkorn)
- 1 tsp salt
- 1 cup slightly warm filtered water
- 5 tablespoons of coconut oil, butter, or lard (we prefer coconut oil)
Instructions
- Mix the flour and salt together in a large mixing bowl.
- Cut in the fat until the mixture resembles coarse breadcrumbs.
- Add the water and knead the dough against the sides of the bowl a few times until it is smooth.
- Divide the dough into 20 equal pieces, rolling each into a ball. (I weigh the dough into 1 oz portions to ensure they’re all even, but weighing is not necessary.)
- Allow the dough to rest for at least 10 minutes, or up to 2 hours.
- Preheat a griddle, cast iron skillet, or oven to 400F.
- Working with one ball at a time, dust your working surface and roll the ball into an approximate 6″ circle. Rotate and flip the dough and add additional flour as necessary to prevent sticking.
- When the griddle/skillet is hot, lay a tortilla across and cook for 30 seconds. Flip the tortilla over and cook for another 15 to 30 seconds. Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap them in a clean kitchen towel. Serve warm.
Notes
- If dough for homemade flour tortillas is too crumbly, add a little extra water (1 tsp at a time) until dough is playable and doesn’t tear!
Nutrition
- Calories: 98
Diana
How do you get them so thin? My recipe is very similar–ratio of fat to flour is slightly different and calls for baking powder. I roll them as thin as possible but they puff up and thicken while cooking. Maybe it’s the leavener?
Tiffany
I’d say it’s the baking powder Diana. Mine don’t thicken up at all, unless they’re thick to begin with.
Diana
Thanks! Will try it tonight your way and see what happens 🙂
Adriane Suhayda
I arrived at this recipe by a link that said there was an option to soak and use whole wheat flour but I’m not seeing that on this page. Are those instructions available somewhere? Thanks!
Tiffany
Hi Adriane! I modified the recipe, but you can still soak! Combine the flour with 1 Tbsp lemon juice / whey / ACV and 1 cup water MINUS 1 Tbsp and mix well. Cover and sit overnight. Do your best to cut in the fat in the morning and continue with step 4 as written. 🙂
Buffy
Thank you for the recipe and instructions Tiffany! I have made chapati, which uses almost the same ingredients, but had to quit because when frying chapati (I used coconut oil), it made tons of smoke and my family members complained; however, I plan on trying the oven method soon and I’ll let you know how it goes! 🙂
Anna Palmer
If I use the oven how long do I cook for?
Tiffany
Not long Anna – maybe 30-60 seconds.
Mindy
You mentioned the oven. How do you cook them in the oven? The same?
Jamie
Hi Tiffany! I love your blog!! Thanks so much for all you do! I’m wondering with this recipe – where do you add the vinegar? Not seeing that step listed. Thanks 🙂
Tiffany
Thanks Jamie! The vinegar is the “soaking medium” I mention in the note section of the recipe. It’s only used if you’re soaking your flour overnight. Enjoy the tortillas!!
jean
I made the full batch the first time. The two of us got tired of them by the end. This time I cooked up four and froze the 9 leftover little balls. I’ll try thawing out four at a time and see how that works in the future. Preparing the dough is the most time-consuming part for me. I’ll try to remember to post back here the results of my experiment. 🙂
Tiffany
Thanks so much for experimenting on our behalf Jean, and I’m looking forward to hearing the results!!
Paula
I’ve just started making tortillas and find they work great for tacos but I need ones for freezer burritos. I have easily used more dough and rolled them bigger but the problem comes when folding. They aren’t as pliable as store bought so they crack and break. I won’t use store bought anymore and only white whole wheat flour. Any suggestions so my freezer burritos don’t fall apart?
Tiffany
Hi Paula! To make them pliable, try cooking them a bit less. I’ve started adding an extra Tbsp of coconut oil, plus cooking for roughly 20-30 seconds on each side so that they’re more pliable fresh, but also pliable as leftovers. I also recommend rolling them thin, because that seems to help too. Let me know how this works out for you!
KathyP
To make my homemade flour tortillas soft, I place a slightly damp dish towel on a plate. When each tortilla is finished cooking, I put the hot tortilla on the dish towel and fold the towel over the tortilla. I add additional tortillas to the top and bottom of the pile so that each tortilla is next to the dish towel for a short time (first time I did this I just stacked the tortillas as I cooked them – the bottom one got pretty soggy, so now I alternate them). The dampness of the dish towel plus the heat from the tortillas causes a steaming effect which softens the tortillas. Plus this helps to keep the tortillas warm.
Tiffany
Great tip KathyP – thanks for sharing!!
Amanda
Have you tried freezing these? If so, how’d they do? I’m wondering if I make a large batch if I could freeze some to pull out for when we need dinner in a jiff.
Tiffany
Hi Amanda! I haven’t yet because honestly, we eat them all before I have a chance. 🙂 Other readers have made the same suggestion though, and I bet you could freeze them fine. Reheat on a griddle and you’ll be good to go!
Tasha
I see apple cider vinegar in the ingredients list but not in the instructions…am I missing something? Do I just mix it with the water?
Tasha
Or is that just for the soaking method maybe?
Tiffany
The ACV is just for the soaking method. I’ll make sure that’s a bit more clear in the instructions. 🙂
Andrea
Wow! I’ve tried lots of recipes for homemade tortillas, with varying levels of frustration as the result. These were SO easy, SO delicious, and I am SO excited to have this recipe on file now! My five year old sons response was, “Can we have as many of these as we want?” No more buying tortillas! Thank you Tiffany!
Tiffany
Thank you Andrea! I’m so glad you guys liked them, and you’re most welcome! 🙂
sandee
If I were to use unbleached white flour instead of bread flour would I need to add anything like baking soda? Also, my children don’t care for spelt tortillas, which is why I would be using the white flour; would soaking it make it a healthier option?
Tiffany
Nope, you can use plain white flour if that’s what you have. Soaking breaks down the outer bran of whole grain flour, but since white flour doesn’t have any bran, there’s nothing to break down. If you’re looking for healthier but avoiding spelt, you can try using 100% whole grain wheat, or even another grain like teff or buckwheat. 🙂
Sally
I just made these thanks to you talking about them in your Meal Planning Bootcamp. They are delicious!!!! We all love them (including my two picky kids)! I was wondering—how do you store them to eat throughout the week? In the fridge or not?
Kyare - Team Crumbs
I personally like to store my flour tortillas in a air tight bag or container inside the refrigerator. I am so glad to hear they work for your family so well, Sally.
Yvonne
I’ve been making homemade tortillas for awhile now, but not with coconut oil. Can’t wait to try your recipe! I got a tortilla press recently and tortilla making is so much easier! No more weird shapes (you had triangles, my family said mine looked like Australia!)
Tiffany
You crack me up Yvonne! If the tortilla press doesn’t work well with flour, try a rolling pin. The press seems to be hit and miss for me lately… then again, it could just be me! 😉 ~Tiffany
Yvonne
I found a trick for using the tortilla press. I take a gallon size freezer bag (the freezer bags are thicker, and hold up better) cut off the zipper and both sides by and inch or so. Keep the bottom seem intact so it looks like a book. I place this in the press and put the tortilla dough between the plastic as I press. This way it doesn’t stick to the press, peels off easily (as long as you don’t press it too thinly) and I don’t have to use extra flour like I do in rolling. I can reuse the freezer bag a few times before I need to start a new one. Hope this helps.
Tiffany
Nice! I use a plastic grocery store bag in a similar way. Target’s bags work best. 🙂
Liz M.
You all need a tortilla press/cooker. My mom used to make tortillas (no longer feasible for 12-15 people at the dinner table) and her cooker is probably older than I am, but it still works awesome! Put the ball of dough in, press down for 30 seconds, and bam! Fully cooked tortilla!
Rebecca
Oh Tiffany, your post did make me laugh your man sounds very familiar, I have one of those! Rebecca @Natural Mothers Network x
Lisa Lynn
Yum 🙂 Thanks for sharing on The Creative HomeAcre Hop! Hope to see you tomorrow at:
http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-8.html
April @ The 21st Century Housewife
I love the idea of warm freshly made tortillas! Your homemade tortillas sound delicious, and I like that you have provided lots of different options for making them. Thank you for sharing this post with the Hearth and Soul hop.
Megan
Hi Tiffany!
Thank you for linking this to WFF, but I’m going to have to remove it. 🙁 It looks like a wonderful recipe, but one of the rules of WFF is that the recipes have to be 100% gluten free. I’m sorry. Please feel free to link up any other recipes that are gluten free/whole foods! I hope we see you back again!
Megan
Tiffany
Aw shucks, sorry about that Megan! Thanks for removing it for me. I’ll pay better attention next time!
Anne
I am going to try your recipe making my flour with fresh ground chana dahl cause I have a lot of it! It will then be gluten free cause wheat hurts my belly.
Joanne
can i use gluten free flour to make these?
Joanne
Tiffany
Yes! That should work well!
Nancy
I tried with a tortilla press and my 6 inch diameter tortillas shrunk to 3 inch cooked ones. I used liquid coconut oil instead of solid coconut oil. Is that the problem?
Tiffany
Hi Nancy! Tortilla presses work best for corn tortillas. Flour tortillas should be rolled out using your hands or rolling pin. I don’t know if the coconut oil would be the issue, but did you let the dough rest as the recipe says?
Janine
Totally relate to this post. We only eat home made tortillas..i use a combination of palm shortening and rendered bacon fat. We are so spoiled and I notice we eat a lot less tortillas now that I make my own. It is worth it, but extra work that takes extra time. I started replacing tortillas with crepes in enchiladas…not that it saves a whole lot more time, but it cuts it back a smidge.
Kristen (Smithspirations)
I occasionally make chapitis, which are very similar to these but puff up a lot when cooked in the pan. I’ve started making our own corn tortillas with masa harina, but I haven’t decided if my time is worth the savings! 😉 Both the chapitis and tortillas are extremely tasty when made fresh!
Malinda
I know right I grew up calling them cheese crisp too. I’m a born and raised Arizonan!
Lisa
Can you make these with butter? I very much dislike coconut oil and dont have good lard available right now, but would like to make these.. erm…. tonight. I have pulled pork in the crockpot and this would be far healthier than storebought thats for sure
Tiffany
Lisa,
I’ve seen other make them with butter before so I’d say go for it. Make sure the butter is cold and you should be fine. Just so you know, although the dough smells like coconut, you can’t taste it in the end result. 🙂 Your dinner sounds delicious! ~Tiffany
Michelle Davidson
I use refined coconut oil- no taste, no smell but still healthy!
Lesa W
My families favorite thing to do with ‘leftover’ tortillas is make cheese-crisps – melted cheese folded into a tortilla. I think that might be a regional term, I’ve never heard anyone use it who wasn’t from Arizona.
Tiffany
Lesa,
I haven’t heard that term before, but is it the same as cheese quesadillas? In either case, can’t go wrong with tortillas and cheese! ~Tiffany
Wendi
Quesadilla? My grandson will eat these for every meal but just
Cheese ……my brekky staple
Nicole M Hecker
I rarely hear “cheese crisp” used! That is what my grandmother called them.
P.S. We live in Arizona!
Sandra
I am making these today for the third time. We went camping last week, and took some store bought tortillas with us for ease. They were disappointing. Homemade flour tortillas from now on!!! They’re so easy, I will probably make them when we are camping too!
Kyare - Team Crumbs
So happy to hear you enjoy this recipe, Sandra!
Yolanda
A cheese crisp is a tortilla (open) and cheese on top. It is broiled till cheese melts and side are crispy!! If its folded, or has two tortillas, its a quesadilla!!