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Easy 2-Ingredient Flour Tortillas Ready In 10 Minutes

4.91 from 312 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

This is such a simple recipe to make with flour and water, and serves a delicious dinner that the entire family enjoys.

Coconut Flour Tortilla
Table of contents

What Are Flour Tortillas?

Flour tortillas are flexible flatbreads used to make sandwiches like enchiladas and tacos or to serve as a side bread to many Mexican dishes.

Sometimes flour tortillas are also served with any grilled meat or as a quick naan bread swap on the side of a chicken tikka masala.

How To Make Easy Flour Tortillas

Are you wondering what can you make with flour and water? If you’re looking for flour and water recipes, these tortillas will be a hit.

It’s an authentic homemade flour tortilla recipe that uses oil and sometimes baking powder.

So if you wonder what to do with flour, well, you can make flour and water tortilla dough!

Yes, you can make tortillas just with flour and water – this is the quickest way to make flour tortillas! And all you have to do is mix white flour and lukewarm water!

No need to add baking powder, salt, yogurt, or oil.

You read it well! It works perfectly with only 2 basic ingredients that we all have in the pantry.

It’s amazing the things you can do with flour and water. And look at the picture. They puff really well when cooking!

Homemade Flour Tortillas Recipe – The Secrets

I have nothing against store-bought tortillas at all. It’s pretty convenient to buy ready-made food some days, and some organic brands provide very good quality flour tortillas.

However, they often contain preservatives, too much salt, and unhealthy fat.

That’s why I tried to make my own flour tortillas, oil-free, and dairy-free, using 2 basic ingredients from my pantry.


All you need to make these flour and water dough are 2 ingredients:

  • Flour – all-purpose wheat flour, whole wheat flour, or white spelt flour works for this recipe. Don’t use gluten-free flour. It won’t work. For gluten-free tortillas, try my coconut flour tortillas recipe or almond flour tortillas recipe.
  • Lukewarm Water – think bath temperature, about 98°F (37°C) to activate the gluten in the flour and create a soft dough that makes chewy tortillas.

Combining Ingredients

In a large mixing bowl, add flour and add water on top, and stir – make sure the water is not cold, or the dough will be hard to knead.

Then, knead the dough by hand until it comes together into a ball. The dough should be soft, elastic, and consistent.

If too dry, add a bit more water one tablespoon at a time, or if too wet, sprinkle extra flour.

How to make flour tortillas

Rolling The Tortillas

You have two options for rolling and flattening flour tortillas:

  • Rolling pin – the most classic way to roll tortilla dough as it doesn’t require expensive tools.
  • Tortilla press – the easiest way to make flat tortillas with a lovely round shape, but not everyone has a tortilla press at home so let me explain how to roll the dough.

First, divide the dough into 4 equal balls for four large tortillas or into 6 smaller balls for smaller tortillas.

Then, flour the working surface by dusting flour all over it.

Next, place the dough ball in front of you on the floured work surface, pushing down with the palm of your hands to flatten it into a thick circle.

Finally, roll twice in one direction and twice in the other to form a nice round flour tortilla.


Preheat a non-stick pan or cast-iron skillet over medium-high heat for at least 60 seconds. You want the pan to be very hot before adding the tortilla.

Also, don’t oil the pan at all, or you will fry the tortillas, and it won’t taste good.

Place the flour tortilla in the pan and cook for 2 minutes on one side. Then, flip it and keep cooking on the other side.

It should start making big bubbles very quickly, and when there are a few golden brown spots, it’s ready.

Stack the cooked tortillas on a plate covered with a clean kitchen towel.

Storage Instructions

You can store the cooked flour tortillas in the fridge for up to 4 days.

First, place the flour tortillas on a plate, and wrap it plate with plastic wrap to prevent the tortillas from drying out in the fridge.

Then, rewarm it in a sandwich press or hot pancake griddle or skillet.

You can freeze flour tortillas in plastic bags and thaw them for 1 hour before using or the day before. Leave the frozen tortillas on a plate at room temperature to thaw.

My 5 Secrets For Flour Tortillas

These 2-ingredient tortillas are one of the simplest flour recipes ever, and they come out surprisingly good!

The flour tortillas are soft and chewy and don’t crack when rolled.

I think that’s all we expect from good tortillas!

But to achieve this result, 5 tricks make these easy flour tortillas puff and are chewy without adding oil, milk, or dairy.

  1. Use lukewarm water in the mix. Yes, don’t use cold water. The best is lukewarm – think bath temperature water.
  2. Use a non-stick skillet or crepe pan, or pancake griddle.
  3. Make sure the pan is very 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.
  4. Do not add oil to the pan, or it will fry the tortillas.
  5. 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.

Taste And Texture

This is a plain tortilla recipe with a very similar texture to corn tortillas. They are flexible, chewy, and bland in flavor.

To boost the flavors of these tortillas, you can add a pinch of:

  • Salt
  • Garlic powder
  • Cumin
  • Paprika
  • Nutritional yeast

And you can serve it with:

More Tortilla Recipes

I love to create tortilla recipes playing with different flour and using minimal ingredients.

Have you made these easy 15-minute flour tortillas? Share a review or comment below to connect with me,

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Coconut Flour Tortilla

Easy Flour Tortillas with 2 Ingredients

Easy flour tortillas, soft, a little chew and only 2 ingredients made from the most simple flour and water dough.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 4 tortillas
Serving Size: 4 tortillas
4.91 from 312 votes


  • 2 cups White Wheat Flour all-purpose or white spelt
  • ¾ cup Lukewarm Water think bath temperature
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.
  • 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/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 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, cook it 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 the heat while you cook all the tortillas.
Freeze: You can freeze the tortillas in plastic bags. Wait until they cool and freeze for later. Then, you can defrost them and rewarm them in a hot oven at 320°F (160°C) 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
Serving Size: 4 tortillas
Yield: 4 tortillas
Serving: 4tortillasCalories: 199.8kcal (10%)Carbohydrates: 42g (14%)Fiber: 6g (25%)Net Carbs: 36gProtein: 8g (16%)Fat: 1g (2%)Potassium: 66mg (2%)Calcium: 40mg (4%)Iron: 1.4mg (8%)
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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    49 Thoughts On Easy 2-Ingredient Flour Tortillas Ready In 10 Minutes
    1 2
    • 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.

    • 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.

  1. 5 stars
    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

  2. 5 stars
    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 ????

  3. 5 stars
    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 !

1 2


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