Homemade Tortillas

Homemade Tortillas

Today over on the Tasty Kitchen blog, we’ve got a guide to making homemade flour tortillas that are puffy, warm, full of flavor, and dotted with delicious little charred pockets. Chances are you already have everything you need to make homemade tortillas tonight. Fill them with anything you like – burritos, breakfast tacos, quesadillas, or even just plain. Any which way you eat them, they’re so good you’ll think twice before buying them at the store next time!

Head over to the Tasty Kitchen blog for the full photo tutorial.

Homemade Tortillas
Serves: Makes 12
  • 3 cups Organic, Unbleached Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • ⅓ cups Canola Oil
  • 1 cup Hot Water
  1. Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
  2. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.


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  1. Tina says

    Yum! I’m looking forward to trying this. I’ve never made flour tortillas, but have been dissatisfied with store-bought. I’m going to try a whole wheat version, too. Thanks!

  2. Christina says

    This is perfect! I always have store bought tortillas on hand, but I was just wondering if I could make them myself. So, I shall.

  3. Katie says

    This is very exciting. I was spoiled with fresh tortillas last month when I was in Guatemala and tried making them myself when I got home. They failed miserably. I’m going to give your recipe a try! It helps that the tutorial explains how many one batch should make AND how big each tortilla should be. Maybe this time they’ll be pliable and soft.

  4. Chatelaine says

    I made these on Sunday night, OMG how incredibly easy and sooooo tasty! I did half all purpose flour and half whole wheat. I also used the 1/3 cup to scoop coconut oil and filled the rest with canola oil and it worked fine as well!

  5. Mary Lou Cook says

    I made these Saturday morning and they were gone by lunch time (used them for beef burritos). I made them again Sunday morning and they were again all consumed as fast as I could take them off the griddle (they are great with cinnamon and sugar, too). I finally managed to sneak one for myself (only by hiding it). Thanks again for a great recipe.

  6. says

    I just made these for breakfast (burritos) like two hours ago. They were so good! Soft and warm. They weren’t overly-floury like some of the other homemade tortilla recipes I have tried. Thanks for the delicious recipe, it really made my breakfast!

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