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Homemade Flour Tortillas Recipe

We live in a wonderful part of the country where we can get locally and freshly made tortillas just at our local grocery store. However not everyone is so lucky, and not every package of tortillas is created the same.  Last summer my friend sent me this recipe for homemade tortillas and swore by them. I gave it a shot and we haven’t turned back since! (Although I have recently found a great alternative if you want a short cut to the preparation with still that homemade taste and with all natural ingredients.)

Here are some of our favorite recipes with tortillas (and not just Mexican food):

Homemade Flour Tortillas


Kelly @ onceamonthmeals.com


  • 6 Cups unbleached, all purpose flour
  • 10 Tablespoons, butter
  • 2 Cups HOT tap water
  • 2 teaspoons kosher salt


1) Cut the butter into the flour with a pastry blender or two forks, until butter is distributed and looks crumbly.

2) Dissolve the salt into the hot water. Pour the salted water into the flour mixture, stir until all combined.

3) Divide dough into equal balls. Flour clean surface and roll each ball of dough flat until it is about 8 inches diameter.

4) Heat a skillet or griddle  on high then reduce to medium.  Place rolled dough into skillet. Cook until a few bubbles form then flip. Allow the other side to cook about one minute.

5) Stack the completed tortillas on a plate and continue to cook until finished.

Freezing Directions:

Place plastic wrap in between tortillas, and place into plastic bag, store in freezer until ready to cook. To serve: Defrost in refrigerator overnight and use in your casseroles, burritos, enchiladas, or heat in the microwave for about one minute for a side to your favorite rice and beans.

Servings: 12-18 tortillas depending on size

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46 Responses to “Homemade Flour Tortillas Recipe”

  1. Sarah says:

    HOmemade tortillas have been on my to-make list FOREVER! Maybe tonight. I know they will taste so much better than store bought.

  2. Clara says:

    A tip from joythebaker.com that I love, for any time you cut in butter: Put the butter in the freezer for a few minutes, then grate the butter using the large size of a box grater..makes it so easy to work the butter in without overworking your flour. I’ll be interested to try tortillas made with butter..I confess, I make them the ‘old way’ with shortening.

    • Kelly says:

      Thanks Clara! I love that tip and will definitely give it a try with my next batch. And I can use this tip in another recipe coming up in our May menu!

      • Amy says:

        If you have a Kitchen Aid mixer and the slicer/shredder attachment, then you can do the same thing using the large shredder cone. No shredded fingers like when you use a box grater!

    • Meagan says:

      I just saw my mother-in-law grate frozen butter when she was making a pie last weekend. I had never heard of doing that before, but it is a great idea!

      • Kelly says:

        Me neither Meagan! I tried the tortillas a few weeks ago with this trick, so easy!! I hope you enjoy :)

  3. MommyLisa says:

    Can I use sea salt or does it need to be kosher salt?

  4. […] Place two tortillas at the bottom of two 8×8 foil pans or one 13×9 […]

  5. Diana says:

    These sound delicious! I have a tortilla recipe that uses milk and oil, but I definitely would like to try this one and see if they turn out chewier. The milk ones can be a little stiff sometimes. Thanks for the recipe!

  6. Sarah brush says:

    Looks easy enough. I will try this! Yum!!

  7. Miz Helen says:

    There is nothing like a great homemade tortilla right off the grill spread with butter and honey and rolled up ready to eat. Your recipe looks very good, and makes me want to go in the kitchen and make me some tortilla’s. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  8. Miz Helen says:

    Congratulations Kelly,
    You are featured on Full Plate Thursday this week. You are welcome to stop by and pick up your Red Plate, enjoy!

  9. Meagan says:

    When I was first married and an overly-ambitious new housewife :) I used to make homemade tortillas. I’ll have to give them another try because I remember them tasting so good! Thanks for the recipe!

  10. Laura says:

    I made these two weeks ago and am ruined for life! :) Now I need new uses for the store-bought tortillas in my freezer.

  11. Suzanne C. says:

    I wanted to have quesadillas for dinner tonight but we were out of tortillas. On a lark, I tried this recipe, and I will never go back to store bought again! Thank you so much! I was hesitant when I saw to use the skillet with no grease, but they came out perfect!! Any suggestions for making whole wheat ones without them getting too dense?

  12. Clara says:

    Finally made these last night! Thanks for the great recipe :)!!! They were delicious!

    • Nia says:

      I use 2 cups all purpose flour and 1 cup whole wheat flour and they turn out great. Nice and soft with a wonderful flavor.

  13. Pearl A says:

    Do you freeze these raw then thaw out and cook? I would really love to make some extra’s to freeze. If you cook them first do the homemade freeze well?

  14. Made them tonight and they turned out quite well. Have you ever tried wheat tortillas homemade, or flavored ones? Grocery stores now have oddly flavored was that due to price I haven’t tended to try, but may have to remind myself what the flavors are and use this as a base. May play with wheat tortillas sometime too. Do you consider the salt required? I made half a recipe and used half the salt and it was quite good.

  15. Amanda says:

    Does the flour have to be unbleached? I’m totally new to ‘real’ cooking, so sorry if that’s a stupid question. :)

    I would love to make the spinach and/or wheat tortillas.

  16. Shannon says:

    I’m curious how this will turn out, will try for lunch tomorrow. I made a similar recipe last year and they where okay, fresh, but tasted like I was eating straight flour when reheated. I’ll come back and post after I try it.

  17. Michelle says:

    I tried this recipe tonight and they turned out good. I wasn’t quite sure how thin to make them, so I made them close to paper thin and I think it worked. Also, it doesn’t take long to cook them. I think I overcooked a few and they were more difficult to fold burrito style. I’m excited to continue using this recipe for future Mexican food nights. Thank you!

  18. Amber says:

    Any reason why you can’t or shouldn’t use wax paper between them instead? I’m trying to avoid plastic as much as I can.

  19. Kristie says:

    Better late than never – I finally tried these tortillas. We love them! We eat A LOT of tortillas and I’m not sure I would want to make these by myself for as many as we go through. So I roll the dough and DH mans the skillet. We make quick work of it and get to spend time together too. It’s actually pretty enjoyable for the both of us. Thanks so much for this recipe.

  20. Teri says:


    This was my first attempt and they turned out great. My favorite store bought tortillas are Tortilla Lady and her ingredients are listed as whole wheat floud, olive oil, and salt. Has anyone tried whole wheat or olive oil instead of butter?

  21. […] to say, with all my homemade ventures lately (homemade tortillas being the one that I think sent Steve over the edge), the running joke in our house is when […]

  22. Mary Smith says:

    Thanks for the link to the TortillaLand tortillas. I had a full day of cooking with OAMM & some of my own. So, as I was planning, I followed the link and then found a store in my area that sells them. Definitely better than usual store tortillas and the taste was so much better it made me think more seriously about actually making my own someday. : )

  23. Erika says:

    I am running into two problems trying this recipe. Just a note, I am using the frozen butter method, and then shredding it into the flour.

    1) The dough is too sticky. I added some flour, that seemed to help, but the flour on the cutting board is sticking heavily (even though is a dusting) to the tortilla. If I make it any lighter, the dough is sticking to the surface and I can’t get it off. Same issue with my rolling pin. I did try it with plastic wrap, and that helped the top side, but the bottom is still sticking to the surface.

    2) They don’t taste light and fluffy – they are a little heavy and hard. I barely worked the flour.

    I’m thinking maybe I should shred the butter in and let it come to room temp before doing anything else?

    • Lisa says:

      Erika – The flour will tend to stick to the tortilla in homemade ones. Homemade tortillas are typically more dense that you would buy in the store. You could also try organic shortening instead of butter as well.

  24. […] salsa, Sriracha – all delicious on eggs. I decided to use crepes in this recipe instead of tortillas because they are more breakfasty (and because they are just delicious), but you could substitute […]

  25. angie says:

    Can you use gluten free flour like almond or brown rice? Or will they not work as well?

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