Easy Homemade Flour Tortillas

Someway, somehow, I started making healthy fast breakfast tacos three or four mornings a week. And while I’ve tried sourcing healthy organic flour tortillas from the store, I eventually decided I was better off making my own.

Homemade flour tortillas are SO good, made with just a few simple ingredients, and will totally elevate your taco (or wrap) game. They’re super easy, and great for meal prepping too.

I’ve started making a batch of these every Sunday for my breakfast tacos. While they’re amazing fresh, they keep really well through the week. I put them in a ziploc with little pieces of parchment between each tortilla. Then I just rewarm them in a pan for like 30 seconds.

Once you realize how flavorful and soft they are, you’re never going back!

How to make homemade flour tortillas

In a medium bowl, mix the flour, salt, and oil until it’s the texture of wet sand. Add the water and mix until it’s a shaggy dough.

Turn out on the counter and knead for a minute or two, until it becomes stretchy and smooth. Then place back in the bowl and cover for 30 minutes.

Heat a cast iron pan to medium heat.

Split the dough into 8 (or 6, if you want bigger tortillas) pieces. Using just a tiny bit of flour to keep it from sticking too much, roll the dough as THIN as possible, ideally in a circle-ish shape. You can do this all on one side, or flip it over once or twice.

Gently transfer one of the tortillas to the hot pan and cook on each side for 30 seconds to 1 minute. While it’s cooking, roll out the next tortilla. Repeat this process with all the tortillas.

These are amazing fresh, but keep well too. If you’re not serving right away, I keep mine in the fridge in a ziploc bag, with small pieces of parchment paper between to keep them from sticking or getting soggy.

They’ll keep for several days. I usually reheat them in a pan for 15-30 seconds on each side before eating.

These homemade tortillas are great with my 5-minute breakfast tacos, shredded nacho chicken, or a simple fish taco. They also can stand in for pita if you have chicken shawarma.

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Print Recipe

Easy Homemade Flour Tortillas

Making homemade flour tortillas is so easy, and they're so much more delicious and healthier than store-bought! I make fast breakfast tacos a few times a week, and a batch of these homemade tortillas stays fresh in the fridge for rewarming all week.

Prep Time5 minutes mins

Cook Time10 minutes mins

Resting Time30 minutes mins

Total Time45 minutes mins

Course: Bread Recipes

Cuisine: Mexican

Servings: 8 tortillas

Equipment

• Bamboo French Style Rolling Pins – 1 Thick, 1 Thin No Handles

Ingredients

• 1 1/2 cup of all-purpose flour see notes
• 1 teaspoon of sea salt
• 1/4 cup of avocado or olive oil
• 1/2 cup of warm water

Instructions

• In a medium bowl, mix the flour, salt, and oil until it’s the texture of wet sand.
• Add the water and mix until it’s a shaggy dough. Turn out on the counter and knead for a minute or two, until it becomes stretchy and smooth.
• Place in the bowl and cover for 30 minutes.
• Heat a cast iron pan to medium heat.
• Split the dough into 8 (or 6, if you want bigger tortillas) pieces. Using just a tiny bit of flour to keep it from sticking too much, roll the dough as THIN as possible, ideally in a circle-ish shape. You can do this all on one side, or flip it over once or twice.
• Gently transfer one of the tortillas to the hot pan and cook on each side for 30 seconds to 1 minute. While it’s cooking, roll out the next tortilla. Repeat this process with all the tortillas.
• If you’re not serving right away, I keep mine in the fridge in a ziploc bag, with small pieces of parchment paper between to keep them from sticking or getting soggy. They’ll keep for several days. I usually reheat them in a pan for 15-30 seconds on each side before eating.

Notes

I have tried this with 50% white whole wheat flour (and 50% all-purpose), but found the texture drier and the dough harder to work with.