Flour Tortilla Recipes

Category Mexican
Tortillas are thrifty and quite easy to make at home. Freshly made tortillas will enhance any meal. This page contains homemade flour tortilla recipes.


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I am currently living in Vietnam, where they don't sell tortillas in the supermarket. Street Tacos have been my biggest craving since moving. So, I had to figure out how to make my own tortillas. This is a super easy recipe and they turned out delicious.


  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 cup warm water


  1. First mix all the dry ingredients together.
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  3. Then add the oil and the warm water.
  4. Mix with a wooden spoon until a ball is formed.
  5. Flour your working surface and knead the dough for 2 minutes.
  6. Place the dough ball back into the bowl and cover with a clean kitchen towel and let sit for 30 minutes.
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  8. Now, pull off ping pong sized portions from the dough ball and roll them into little balls and place them on a plate.
  9. Once all the little balls are formed place a kitchen towel over them and let sit another 10-15 minutes.
  10. Now its time to roll your tortillas out. On a well floured surface flatten out the balls with your fingers. Cover your rolling pin with a thin layer of flour and roll out dough. You will want them pretty thin, otherwise they will be too doughy. Roll out then flip and rotate the tortilla and roll out again. Continue to do this until it is round and evenly thin. It takes a little practice to getting them round, but even cattywampus tortillas are delicious tortillas!
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  12. Heat up your pan on medium high (cast-iron pans are best).
  13. Before putting your tortilla in the pan, wipe off any extra flour on the tortilla. Heat on the ungreased pan for about 1 minute then flip and heat for another 30 seconds. You will need to play with the temperature. If it is too hot your tortilla will burn in spots and if the heat is too low your tortilla will crisp before you get any browning. We want these to come out soft with light browning.
  14. Eat immediately or put them in a plastic bag and put them in the fridge to use with in the next few days. They do dry out pretty fast, so you will need to warm them up in a pan with a little oil.
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I posted a tortilla recipe a few years ago. Now I am back with an even better recipe. This is super easy, and only takes a few minutes to make the dough. After the dough rests, the resulting tortillas are soft and do not crack when folded. What I like most about this recipe over the old one I posted is that these can be stored in the fridge and don't dry out. Now, all I need is someone to teach me the trick of rolling out round tortillas!

Homemade Tortillas piled on a cuttingboard

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July 24, 2004

There are a lot of items you can make yourself. I usually stock up on tortillas when they are on sale at the store. I have had success freezing them.

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Mix together and let rise 1 hour. Roll out with flour to 1/4 inch thick. Use 3 inch bowl to make circles. put meat filling in each, fold over and pinch edges together.

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September 8, 2009

How do I make homemade flour tortillas?

By Lynda from Tampa Bay Area, FL


September 8, 20090 found this helpful

Homemade Flour Tortillas

1 3/4 cups flour
3 tablespoons shortening or lard


1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup warm water

With a pastry dough blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Knead for 5 minutes.

Separate into 10 portions for small tortillas and 6 portions for large tortillas, and roll each one out approx. 1/8 inch thick. Place on a preheated skillet and brown on each side. Adjust size for burritos, tacos or other uses.

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September 8, 20090 found this helpful

Flour Tortillas
6 cups flour
2 tsp. salt
3/4 cup shortening
2 to 2 1/4 cups water
Cut shortening into flour and salt. Add water 1/2 cup at a time, stirring with a fork until dough comes together. Knead dough until soft and smooth. You may need to add more water if dough is too dry or more flour if dough is too sticky. Knead dough for about 5 minutes. Cover and let rest for 30 minutes.
Pinch off walnut size piece of dough and roll into a circle. Do a few at time to stay ahead as tortillas are cooking. Place uncooked tortilla on a hot, ungreased griddle until edges appear dry and underside is starting to brown. Turn tortilla and continue cooking. Remove to plate covered with a towel to keep warm.
Makes 3 dozen tortillas. Keep unused tortillas in a sealable, plastic bag in the refrigerator. To reheat, place on hot griddle, wrap in foil and place in warm oven, or heat for 15 seconds in the microwave oven.

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September 9, 20090 found this helpful

2 C all purpose flour
1/4 tsp. salt
1 Tbsp. shortening or lard
2 Tbsp. warm water 90-110 degree

Cut shortening or lard into flour until it has consistency of cornmeal. Add warm water a little at a time like you would for pie crust. until it forms a fairly sticky ball in bowl. Turn out onto floured surface, sprinkle flour on top and kneed until it is soft and springy to touch, about 20 times. Divide dough into about 2 to 3 inch balls.

Reflour surface lightly dust flour on dough pin and roll out to approximately 1/16-1-32 in thick. I use a round cake pan as a guide for cutting shape. Place in hot ungreased cast iron skillet for 45-60 seconds then flip and toast opposite side.
Fill with desired fillings and serve, or for a crispy shell fry in skillet till golden brown. Good Luck

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Answer this Question...

January 3, 2017

Although it may take some practice, it is possible to make both corn and flour tortillas at home. You may find that you like them better than store-bought brands. This is a page about making homemade tortillas.

Homemade Tortillas

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September 8, 2009

Someone had a recipe for flour tortillas awhile back, it only had, I believe, 3 ingredients: flour, water, and - I don't remember. If anyone has this recipe, I sure would appreciate it. Thanks

Jamish from Ransom, Kansas


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July 12, 2007

Could some kind person give me a recipe for flour tortillas. Here in New Zealand they are very expensive to buy and are prepacked and nasty tasting. Your suggestions would be appreciated.

Thanks, Ang


Looking For Flour Tortilla Recipe

Hi Ang, here's a site with flour tortilla recipes. There is also a link to making corn tortillas. They are both in American measures so you will need to convert them:

Susan from ThriftyFun

Looking For Flour Tortilla Recipe

Quaker also makes a mix if you can get it over there! It is Quaker Masa Harina

By Kayla

Looking For Flour Tortilla Recipe

I make tortillas all the time. Here's the one I use.

  • 2 Cups of Flour (I use wheat)
  • 1/2 teaspoon salt - mix together
  • 1/4 cup of shortening

Mix until size of little peas. Once mixed, add 3/4 to 1 cup of cold water. Mix until able to hold in a ball. Pinch off a little more than a golf ball size and roll on floured surface. Put into teflon coated pan, making sure the surface is hot, turn when it starts to bubble. Make sure you brush off any extra flour befor you cook. I use wheat flour which is healtier and my husband prefers it, you can also add cut up spinich, carrot juice, tomato juice or whatever flavor you would like to try. If you use juice, use it instead of the water, if you use a dry ingredient, just add it. You might need a small amount of additional water.

These are like the wraps people are now using instead of bread for sandwiches. Hope you enjoy this. We do. This is my big hint!

By RoseMary

Looking For Flour Tortilla Recipe

You'll have to convert this one, too, but it's a simple recipe from a Mexican cookbook:

  • 2 cups all- purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon lard or shortening
  • 1/2 to 3/4 cup warm water (110 degrees F)

In mixing bowl stir together flour, salt, and baking powder. Cut in lard until mixture resembles cornmeal. Add 1/2 cup warm water and mix until dough can be gathered into a ball (add more water if needed, one tablespoon at a time). Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7-inch round. Trim uneven edges to make roung tortillas. Cook in ungreased skillet (heavy skillet works best on both recipes) over medium heat about 1 1/2 minutes per side or until lightly browned. Makes 12 tortillas.

For Corn Tortillas:

  • 2 cups Masa Harina tortilla flour
  • 1 cup water

Combine flour with water and mix with hands until dough is moist but holds its shape (add more water if needed). Divide into 12 balls. Dampen dough slightly with water. Using a flat baking dish, press a ball between two sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on a hot ungreased griddle or skillet. Gently peel pff remaining sheet of paper. Cook about 30 seconds, or until edges begiin to dry. Turn; cook until surface appears puffy. Enjoy! :)

By Christy

Looking For Flour Tortilla Recipe

I've found two on my favorite website. One using a food processor. One by hand.

Flour Tortillas using food processor

  • 3 cups all-purpose flour
  • 5 tablespoons lard or vegetable shortening
  • 1 teaspoon salt
  • 1 cup very warm tap water
  1. In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
  2. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
  3. Dissolve the salt in 2/3 cup of the warm water.
  4. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
  5. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
  6. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
  7. Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
  8. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
  9. On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
  10. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
  11. Place the tortilla on a plate and cover with plastic wrap.
  12. Repeat the rolling out process for the remaining 11 balls of dough.
  13. Heat a flat cast iron griddle over moderately high heat.
  14. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
  15. Flip the tortilla and cook it for another 30 to 45 seconds.
  16. The tortilla should be lightly browned but still soft and flexible.
  17. Transfer the cooked tortilla to a heavy towel and wrap it up.
  18. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
  19. Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
  20. To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes.
12 servings

My Flour Tortillas

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 cup shortening
  • 1 1/4-1 1/2 cups water
  1. In a mixing bowl, stir in flour, salt, and baking powder.
  2. Add the shortening, the mixture should have a small mealy texture to it.
  3. Make a well in the middle and pour a small amount of water at a time until the dough comes together.
  4. Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes.
  5. At this time, preheat ungreased griddle over medium-high heat.
  6. Tear off golfball sized pieces and lightly flatten, so they don't roll.
  7. Using a rolling pin, roll out each ball into a circle, thickness of a cracker.
  8. Cook for each side for about 1 minute.
  9. Both sides should be slightly freckled.
  10. Cooking time could vary.
12 tortillas depending on size

Hope this is helpful!

By Ruth

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Food and Recipes Recipes International MexicanOctober 30, 2011
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