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These easy flour tortillas are soft flour tortillas with just a little chew and made with only 2 simple ingredients, no fat, and no additives.
So that’s my secret, the quickest way to make flour tortillas is to simply mix white flour and lukewarm water! No need to add baking powder, salt, yogurt, or oil.
Yes, you read it well, it works perfectly with only 2 basic ingredients that we all have in the pantry. And look at the picture, they puff really well when cooking! Amazing, right?
I love to serve these tortillas with any grilled meat or even with my chicken tikka masala – way faster than making naans!
Homemade Flour Tortillas recipe – the secrets
I have nothing against store-bought flour tortillas at all. It’s pretty convenient to buy ready-made food some days and some organic brands are providing very good quality flour tortillas.
However, they often contain preservatives, lots of salt, or unhealthy fat. That’s why I simply tried to make my own flour tortillas using 2 basics ingredients from my pantry.
It came out surprisingly good! The flour tortillas are soft, chewy and don’t cracks when rolled. I think that’s all we expect from good tortillas, right?
These are my 5 rules to make easy flour tortillas that puff and have a little chew without adding oil, milk, or dairy.
Use lukewarm water in the mix. Yes, don’t use cold water. The best is lukewarm – think bath temperature water.
Use a flat crepe or pancake pan.
Make sure the pan is super hot before adding the tortillas. I leave my pan on high heat for at least 90 seconds before putting the first tortilla in. It’s even steaming – I know, scary! – but that’s the key point.
Do not add oil into the pan or it will fry the tortillas.
Use white flour – also known as all-purpose flour – regular wheat flour works the best. It does not puff very well with wholemeal flour, I gave it a go, but the texture is not as great, not chewy.
Similar Recipes you might like
Here are some other easy 4-ingredient gluten-free tortilla recipes you may also like:
NOTE: this is not a low-carb recipe. This recipe is a healthy way to make homemade tortillas, the one I make for my vegan husband and kids but it is not keto low-carb friendly!
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Instructions
In a large mixing bowl add the flour.
Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
Add water until it forms an elastic white 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 4 small balls. 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 and it will roll easily. Roll until flat and about 10cm/4in in diameter. You can sprinkle extra white flour to make the rolling process easier or for a little crunch use fine semolina.
Warm a crepe 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 and cook for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas - it will help them puff.
Repeat for the next tortillas until they are all cooked.
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 tortillasFreeze: You can freeze the tortillas in plastic bags. Simply wait until they cool and freeze for later. You can defrost them and rewarm 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.
This current recipe won’t work using almond flour only, you need to amend the recipe a bit more to make flexible almond flour tortillas. Try my almond flour tortillas recipe here instead. Enjoy the recipes on the blog, XOXO Carine
I think I did something wrong (i know, how hard is it to mess up 2 ingredients?) but my fire alarm went off while making these and they ended up really hard. Haha that was surely an experience.
The recipe says that this yields 8 tortillas, but we are rolling them into 4 small balls. Am I missing something? I am currently writing the recipe down because I love the simplicity of it and I LOVE tortillas! Thanks!
I am not sure, I usually store them on plate wrapped with plastic wrap and they stay soft 2-3 days. I rewarm in a pan, brushing water on both sides before and they come out as fresh. Enjoy, XOXO Carine.
Hi, I just wanted to say these tortilla are better than the store bought tortillas. I always wanted to make thin tortillas and now I found the perfect once recipe Thank for your recipe. I was brought up making the thick flour tortillas, it’s a a family recipe, but I like these tortillas because they are very flexible I made a coulpe of quesadillas and they were awesome. My son lived them too. Mary Lou Garcia
OMG I just cooked mines I added some dice cilantro in a little bit of Himalayan sea salt and they came out great I did 8 instead of 4 so I can have more for I’m the family but they turned out awesome it looks like they came from the store I’m so proud of myself Thank you ????
Sorry Jen! It is because it depends on the size of the tortillas you are making. I sometimes make 8 small one of 4 large. As you like! Enjoy the recipes on the blog. XOXO Carine.
Hi.. this recipe looks awfully easy but i was wondering: with the normal recipe you have to leave the dough resting for at least 30mins and i didnt read nothing about resting the dough here. Did you forgot that part or that strp is not necessary with this recipe in particular??
Hello! yes it is a super easy 2 ingredients recipe. The lukewarm water active gluten in the flour and make the tortillas soft and easy to roll. No need to rest at all – there is no yeast so it won’t change many things in the dough. Enjoy the recipe ! XOXO Carine.
Hi Teri, I guess it will work. Wholewheat flour is easier so I am not too sure I have to try. The try is to have a very hot pan with no oil or butter. That is what make them puff so much !
So that’s my secret, the quickest way to make flour tortillas is to simply mix white flour and lukewarm water! No need to add baking powder, salt, yogurt, or oil. 
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Can i use almond flour instead of regular flour?
This current recipe won’t work using almond flour only, you need to amend the recipe a bit more to make flexible almond flour tortillas. Try my almond flour tortillas recipe here instead. Enjoy the recipes on the blog, XOXO Carine
HI, can I use plain flour instead?
Sure, Enjoy, XOXO Carine
Can I use plain flour?
Sure, that is what I am using in this recipe, Enjoy, XOXO Carine
I think I did something wrong (i know, how hard is it to mess up 2 ingredients?) but my fire alarm went off while making these and they ended up really hard. Haha that was surely an experience.
The recipe says that this yields 8 tortillas, but we are rolling them into 4 small balls. Am I missing something? I am currently writing the recipe down because I love the simplicity of it and I LOVE tortillas! Thanks!
we made with salt and sugar they were perfect… thanks.
I read this recipe this morning. I have just tried it… I’m speechless! It’s amazing. Definitely going to be making this often. Thanks alot.
Thank you ! XOXO Carine
Thank u
What else can I use to make them soft and last for a few days
I am not sure, I usually store them on plate wrapped with plastic wrap and they stay soft 2-3 days. I rewarm in a pan, brushing water on both sides before and they come out as fresh. Enjoy, XOXO Carine.
Hello Il made these tortillas but they dis not puff. What is your secret to make them puff ?
Your pan must be very hot, warm unde rhigh heat for 1 or 2 minutes before adding the tortilla. Enjoy the recipes on the blog, XOXO Carine.
I tried it and it aint bad at all!!! Thank you!! 🙂
Glad to hear that ! XOXO Carine
Hi, I just wanted to say these tortilla are better than the store bought tortillas. I always wanted to make thin tortillas and now I found the perfect once recipe Thank for your recipe. I was brought up making the thick flour tortillas, it’s a
a family recipe, but I like these tortillas because they are very flexible I made a coulpe of quesadillas and they were awesome. My son lived them too.
Mary Lou Garcia
YEAH!!! I love to read that. Thanks so much for trying my recipe. Love from NZ Marcia. XOXO Carine.
OMG I just cooked mines I added some dice cilantro in a little bit of Himalayan sea salt and they came out great I did 8 instead of 4 so I can have more for I’m the family but they turned out awesome it looks like they came from the store I’m so proud of myself
Thank you ????
Your serving size says 8, however instructions say to split dough into 4 pieces. Please clarify.
Sorry Jen! It is because it depends on the size of the tortillas you are making. I sometimes make 8 small one of 4 large. As you like! Enjoy the recipes on the blog. XOXO Carine.
Thanks so much for the recipe
Hi.. this recipe looks awfully easy but i was wondering: with the normal recipe you have to leave the dough resting for at least 30mins and i didnt read nothing about resting the dough here. Did you forgot that part or that strp is not necessary with this recipe in particular??
Hello! yes it is a super easy 2 ingredients recipe. The lukewarm water active gluten in the flour and make the tortillas soft and easy to roll. No need to rest at all – there is no yeast so it won’t change many things in the dough. Enjoy the recipe ! XOXO Carine.
What is thhe name oof the theme that you’re using?
It looks good.
I am using foodie pro theme.
Thank you for this recipe 🙂
Definitely going to have a go at making these.
Clem
http://clemloves.blogspot.co.uk
would this work with whole wheat flour?
Hi Teri, I guess it will work. Wholewheat flour is easier so I am not too sure I have to try. The try is to have a very hot pan with no oil or butter. That is what make them puff so much !