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Flour Tortilla Recipe (No Fail)

5 from 215 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Get ready to make the best Flour Tortillas you’ve ever tasted!

Our easy recipe uses just a handful of ingredients to create inexpensive, soft, delicious, and healthy tortillas that are perfect for all your favorite Mexican dishes.

Follow our step-by-step guide to make tortillas like a pro in less than 20 minutes, and don’t miss our tips for storing and reheating them to keep them fresh. Let’s get cooking!

Stack of Flour Tortilla  on a chopping board with the top 3 rolled.

What Are Flour Tortillas?

Flour tortillas are wheat-based tortillas made from all-purpose flour, water, and any oil you have on hands.

Homemade tortillas are soft, flexible, and perfect for filling with any Mexican filling like Cheese Quesadilla or Steak Quesadilla or serving as a side to any curry.

Why You’ll Love This Recipe

Flour Tortillas are an amazing wrap option that is also:

  • Made With 3 Ingredients
  • Ready In 20 Minutes
  • No Butter, Lard, Or Dairy
  • Nut-Free and Egg-Free
  • Perfect Texture for Burritos, Enchiladas, Fajitas, and Tacos

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How To Make This Flour Tortilla Recipe

Making flour tortillas at home using only pantry ingredients is incredibly easy.

It’s also a very low-cost recipe perfect to save some dollars on your grocery list and avoid all the additives often seen in store-bought tortillas.


All you need to make this homemade flour tortilla recipe are:

  • All-Purpose Flour – you can use alternatives like white whole wheat flour or spelt flour to create spelt tortillas.
  • Lukewarm Water – bath temperature or 98°F (37°C). Simply fill a microwave-safe bowl with cold tap water and microwave for 30 seconds. You want hot water but not boiling or burning water.
  • Vegetable Oil – like canola oil or light olive oil for a healthy twist to the recipe.
  • Fine Sea Salt

Making the tortillas dough is pretty easy, there are 2 methods. You can make the dough

  • by hand
  • in a stand mixer

Hand Kneading

In a large bowl, add the dry ingredients: flour, and salt, and stir to combine.

Pour the lukewarm water and olive oil and start stirring with a wooden spoon or silicone spatula.

Then, lightly oil your hands to prevent the dough from sticking to your fingers and knead the ingredients together in the bowl until soft and elastic dough ball forms.

Sprinkle extra flour on the dough if too sticky.

Stand Mixer

Place the dry ingredients in the bowl of a stand mixer and using the dough hook attachment mix the dry ingredients for 20 seconds.

Then, keep mixing on low-speed – speed 3 of the stand mixer – and gradually add the water and oil.

Mix the dough until the dough forms and get a smooth elastic texture.

Instructions on Making Flour Tortillas Recipe

Letting The Dough Rest

This is optional, but resting the dough at room temperature for 30 minutes before rolling makes the tortillas much more flexible.

Rolling The Dough

Place the dough onto a lightly floured work surface and divide the dough into 6 even balls.

Roll each dough ball with a little bit of flour to prevent them from sticking to the surface.

Using a rolling pin roll, place the dough ball in from of you, sprinkle a bit of flour on top of the ball, and start pressing and rolling in both directions until the dough ball reaches a thin circle of about 6 inches in diameter (15 cm).

Repeat the step above for the remaining dough balls.

If you want to pre-roll all the dough into 6 tortillas to bake later, make sure you store the rolled tortillas on a floured surface. Don’t stack them on top of each other.

Using A Tortillas Press

If you have a cast iron tortilla press, simply place the dough ball in the center of the press and close it to flatten them into a tortilla shape.

Cooking Tortillas

Preheat a pancake griddle, cast-iron skillet, or non-stick pan over medium-high heat with no oil.

Place the tortilla in the hot pan and cook for about 2 minutes until it starts to form bubbles on the surface.

Slide a flat tool under the tortilla and flip it on the other side to cook for an extra minute.

You know the tortillas are cooked through when light brown spots form all over the surface.

Flour Tortilla stacked on a plate in front of a sliced avocado.

Flavoring Options

You can use this flour tortilla recipe to create a range of flavorsome flatbread. Simply add in the dry ingredients some of the below dry spices:

  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1 tablespoon of nutritional yeast for a cheesy flavor
  • 1 teaspoon of cumin

Storage Instructions

Store the warm cooked tortillas on a clean plate or wooden board while cooking the remaining tortillas.

Place a clean towel or piece of foil on top of the cooked tortillas to keep them warm and soft while cooking the remaining batch.

Store the homemade flour tortillas wrapped in foil, plastic bags, or a clean kitchen towel and place them in the refrigerator. They last up to 3 days in the fridge or freeze for up to 3 months.

Thaw the tortillas at room temperature or use them frozen as a base for a tortilla pizza.

Serving Flour Tortillas

This flour tortilla recipe is a great base for:

  • Wraps filled with any raw vegetables, cured meat, or cheese.
  • Mexican dinners to fill with beef or chicken fajita or beans and make delicious Cheese Quesadilla, Steak Quesadilla, burritos, enchiladas, or tacos.
  • Side to Indian curries like a chicken curry.
  • Base to pizza for a busy dinner use the tortillas as a thin pizza base, adding any of your favorite pizza sauce and toppings.

Allergy Swaps

You can adapt this recipe to make allergy-friendly tortillas:

  • Gluten-Free – A 1:1 gluten-free all-purpose flour blend works very well as a replacement for wheat flour. Or use my almond flour tortillas, or coconut flout flatbread to make delicious gluten-free tortillas alternatives.
  • Oil-free – Try my easy tortilla recipe for an oil-free version. This recipe is made with just 2 ingredients no oil is needed.
  • Sodium-Free – Simply skip the salt.

Frequently Asked Questions

Find blow my answers to the most common questions about these flour tortillas.

Can I Freeze The Tortilla Dough?

Yes, you can freeze the dough wrap in plastic wrap or place it in an airtight box.
Remove from the freezer the day before rolling and thaw at room temperature.

What Are The Best Flour For This Tortilla Recipe?

This recipe works best with all-purpose flour, a wheat-based flour.
But you can also use white spelt flour or white whole wheat in the same amount.
This recipe is not made to make corn flour tortillas.

Why Is My Dough Too Dry?

If your dough is too dry, add more lukewarm water, one tablespoon at a time, until your dough is soft and elastic.

Why Is My Dough Too Sticky?

This happens if you pour too much water. Add more flour to the top of the dough ball and knead to incorporate.
You can also rub the rolling pin with flour to prevent the dough from sticking to the rolling pin.

What’s The Best Oil To Bake Tortillas?

The best healthy oils to make healthy tortillas are high omega 3 oils with a high-smoked point because they resist high temperatures.
The recommended oils are light cold-pressed olive oil, avocado oil, or grapeseed oil.

More Tortillas Recipes

Below I listed some more homemade tortilla recipes to try.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Flour Tortilla Recipe

Flour Tortilla Recipe

An easy Flour Tortilla Recipe for flexible wheat-based tortillas
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 12 tortillas (70g/2.4oz)
Serving Size: 1 tortilla
5 from 215 votes


  • 3 cups All-Purpose Flour all-purpose or white spelt
  • 1 cup Lukewarm Water think bath temperature
  • cup Light Olive oil or any vegetable oil
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a large mixing bowl, add the flour, salt and baking powder
  • Gradually add the lukewarm water, olive oil while you knead the dough with the dough hook of a stand mixer or a your fingers
  • Add water until it forms an elastic dough ball.
  • Depending on the flour absorption, you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn't stick to your hands. Or add more flour if too sticky. It has to form a dough ball.  
  • Divide the dough ball into 12 small balls – I weight mine each are 70g. Sprinkle some extra flour around each ball if too sticky. 
  • Roll each ball on a hard lightly-floured surface to prevent the dough from sticking. Roll until really thin, about 10cm/4 inches in diameter. You can sprinkle extra white flour to make the rolling process easier, or for a little crunch, use fine semolina.
  • Warm a non-stick pan under high heat for 90 seconds. Don't oil the pan! The pan must be really hot to make the tortillas puff.
  • Place the tortilla on the hot pan, cook it for 90 seconds on one side, then flip over, cook for 30-45 more seconds. Don't over cook or they dry out and lose their flexible texture
  • Repeat for the next flour tortilla until they are all cooked.
  • Use to make quesadillas, sandwiches or burritos


  • Store the warm flour tortillas on a plate covered with a towel to keep them soft and warm.
  • Store up to 3 days wrapped in plastic wrap, in the fridge or freeze up to 3 months
  • Rewarm flour tortilla on a hot skillet


Pan: use a pancake or crepe pan and don’t oil the pan, or it will fry the tortilla. The pan must be very hot, don’t reduce heat while you cook all the tortillas.
Freeze: You can freeze the tortillas in plastic bags. Wait until they cool and freeze for later. You can defrost them and rewarm them in a hot oven at 160C for 2 minutes or in a sandwich press.
Salt: there’s no need for salt in this recipe. If you like, you can add 1/4 teaspoon salt for your taste.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 tortilla
Yield: 12 tortillas (70g/2.4oz)


Serving: 1 tortillaCalories: 167 kcal (8%)Carbohydrates: 23.9 g (8%)Fiber: 0.8 g (3%)Net Carbs: 23.1 gProtein: 3.2 g (6%)Fat: 6.3 g (10%)Saturated Fat: 0.9 g (6%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 4.4 gSodium: 229.9 mg (10%)Potassium: 33.6 mg (1%)Sugar: 0.1 gCalcium: 24.5 mg (2%)Iron: 1.5 mg (8%)Magnesium: 7 mg (2%)Zinc: 0.2 mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    6 Thoughts On Flour Tortilla Recipe (No Fail)
  1. Thanks for the recipe. Any helpful recipes for a gal who tried this recipe with homemade, organic flour? (That is, freshly grounded from wheat and/or oats)? I haven’t used store-purchased flours, anything with preservatives, or any refined sugars for over a year now. Since realizing that flour sold in commercial markets is derived from crops that producers use glyphosate (round-up) and other chemicals to mass produce, I’ve switched to only natural/organic ingredients for cooking/baking. (Absolutely amazing how your health improves.) I’ve found that most meal recipes are pretty easy to make from scratch with clean ingredients. But home-ground flour from wheat/oats has a very different consistency from the flours purchased in a store. I have had the most difficult time with organic breads, crusts, torillas, etc. And sadly, I’ve tried this recipe twice with freshly ground oat flour, and it is not turning out. Perhaps it is because it is gluten-free?

  2. 4 stars
    So easy and SOOOooo delicious. Some clarity issues in the recipe(you don’t need a separate large mixing bowl if you’re making the dough in a stand mixer or food processor). But this will be a go-to for me.

  3. Thank you for posting the recipe. Something your subscribers may not be aware of is that baking powder has sodium in it. Need to skip both salt and use sodium free baking powder instead.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.