DIY: Homemade Flour Tortillas
One of my favorite things to order when I go out to eat is a crispy chicken and bacon wrap… with fries, of course. There are a few different local restaurants that have great versions, and it’s always my go-to menu selection when I’m at any of those places.
Last summer, after I found out I was pregnant I was trying to eat more vegetables, so I decided to make veggie wraps for lunch. However, when I went to the grocery store and checked out the labels on tortillas, I was seriously aghast. Most of the ingredient lists were a mile long and contained a ton of suspicious-sounding additives. I never ended up buying tortillas for the wraps, but vowed to start making my own. How hard could it be? As it turns out, not hard at all… downright easy, in fact.
I was admittedly stunned the first time I made these – I couldn’t believe how easy they were to make and how absolutely authentic the flavor and texture were – a million times better than anything I could buy in a store!
The ingredient list for making these is super short and provides a bit of wiggle room for adapting these to suit your preferences. All-purpose flour is of course the standard for flour tortillas, but you’ll see that mine are tinged a bit brown because I used white whole wheat flour in an attempt to give them a healthy boost. I also used refined coconut oil for the fat in the recipe, but a number of other things can be substituted successfully – vegetable oil, olive oil, even melted butter. You can use a food processor or stand mixer for easy mixing or do it by hand. This recipe is incredibly forgiving and a cinch to throw together.
These homemade flour tortillas have so much more flavor and an infinitely better texture than anything store-bought. They keep wonderfully in the refrigerator and freezer, and are perfect for everything from wraps and burritos to thin pizzas and homemade tortilla chips.
I’m thrilled that I no longer need to worry about that scary ingredient list on store-bought tortillas!
One year ago: Doggie Cupcakes with Yogurt-Peanut Butter Frosting {Happy 7th Birthday, Einstein!}
Two years ago: Snickers Rice Krispies Treats
Five years ago: Dog Birthday Cake
Seven years ago: Hidden Berry Cream Cheese Torte
Homemade Flour Tortillas
You won’t believe how easy it is to make your own tortilla wraps!
Ingredients:
- 3 cups all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup refined coconut oil, melted (or vegetable oil or olive oil)
- 1 cup warm water
Directions:
- In a food processor with a dough blade, pulse together the flour, baking powder and salt to combine, 2 to 3 pulses. (Alternatively, you can use a large bowl and whisk together, or a stand mixer with a dough hook.)
- With the machine running, slowly add the coconut oil and water until a cohesive ball of dough forms. Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)
- Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.
- Heat a large non-stick saute pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a very thin circle, 8 to 10 inches in diameter. Place the round into the dry skillet and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.
- The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from Confections of a Foodie Bride)
All images and text ©
Wow, you are GOOD! I’ve made a lot of bread in my day but never tortillas! You’re inspiring me to try! Pinned 🙂
hey this is exactly how we make chappatis in India. You can substitute whole wheat flour in this and it’ll be a healthier alternative. Also, try adding warm water to the flour while mixing.. They come out softer and will swell/ puff when u hear them on a pan.
Love,
Swati
Wow, the warm water tip sounds like a good idea. We live in an area that is actually famous for its awful Tortillas. Store bought ones are disgusting and just crumble. Good thought on the wheat flour too.
Oopsie.. Didn’t check the ingredient list.. Sorry about that.. I meant the exact same thing..
I’m confused about your comment about adding warm water to the flour while mixing because that’s what her recipe says, right? Ha ha….I just want to make sure whether or not your direction about the warm water is different because I would love mine to come out softer like yours. 🙂 Thanks!
What “suspicious-sounding” ingredients are you talking about?
This is much easier than I thought. I’ll have to give it a try! That crispy chicken and bacon wrap sounds pretty good!
Pinned. I’m definitely going to try these. I love flour tortillas. They’re so versatile.
Ohhhh my gosh. When people ask which I like better, corn or flour tortillas I always have a hard time answering because I adore them both. But…all I’m saying is that flour tortillas with a side of butter is heaven.
Nice idea!
Can I use corn flour, so that I can make corn tortillas? Or even an all purpose gluten free mix?
Hi Louise, I haven’t tried either one, so I couldn’t say for sure how they would work, but I suspect they would be fine to use.
Looks perfect Michelle!
This is also how we make roti here in South Africa but without the baking powder, and @swati is correct, add warm water while mixing to dry ingredients, they will come out more softer 🙂
They are amazing in wraps or what I usually do I just slather melted butter on them while still hot and call it a meal 🙂
I love flour tortillas and never thought to make my own.. I´m definitely going to give this recipe a try 🙂
I’m not sure if this is a stupid question or not, but do you measure the 1/3 cup coconut oil before or after it’s been melted? In other words, it is 1/3 cup of the solid oil, or is it 1/3 cup after it’s been melted? Thanks! You always make these things so easy!
I was wondering the same thing Holly!
Hi Holly, So sorry for the confusion; measure first, then melt 🙂
So great to see your recipe for these! Been making my own for a while now, trying different recipes every time! I will make this one next! You are so right though, once you make these, you will never buy again!
It’s unbelievable the difference in taste between store bought and homemade. That said, homemade has a shorter shelf life but believe me, they’ll all be eaten fast! I tend to use lard for my oil for authenticity’s sake but next time I’ll try coconut oil just to compare. Btw…I tend to roll these out and then place a small plate over them and trim the edge with a knife so my tortillas become the same size.
I make flour tortillas using Rick Bayless’ recipe. Flour, water, salt & lard are all I use. Have just tiptoed into using coconut oil in recipes… does using it impart any coconuty flavor? What would happen if I omit baking powder powder? I agree with you. The flavors of homemade tortillas are superior to store bought! Thanks.
Hi Molly, As long as you use refined (not unrefined) coconut oil, there will be no coconut flavor. My guess is that if you omit the baking powder the tortillas will just be a bit flatter.
Making these this weekend!
Wow, homemade tortillas sound amazing! I don’t know why, but I always assumed they would be difficult to make – these look easy!
Those look really good, and I love all the tips in the comments, so good to know. Hope you are holding your son this morning 🙂
I have been making the flour tortillas from “Jenny Can Cook.” They are so delicious!! She uses white flour, which is what my mom used to use (and Crisco!!). I never thought they would taste good with oil but they are awesome!!! I roll them super thin and cook only 10 sec. per side. that way you can reheat them over a low flame and they won’t be hard like a cracker. Also, the longer you let the dough “rest”, the better they will roll out.
Is there a way to cook them other than frying them, like baking them – trying to loose weight and we are trying to not fry foods in oil. Thanks and hope to try this. I even have a tortilla press which I found at a garage sale to try out.
Germaine – you don’t use oil to “fry” these – they go into a dry skillet so no danger of using too much oil. I also believe the tortilla press is for corn tortillas – don’t think it will work with flour tortillas. If anyone can verify this, please let us know.
That I did not know – will be rolling them out and no oil – well that’s my fault reading a recipe first thing in the morning lol – but this will be one recipe to try – the better half will enjoy – and so will I
I always use a tortilla press for flour tortillas. Actually, a press works even better for flour tortillas than corn, because corn tortillas need to be thinner. (For corn tortillas, I use the press and then finish with a rolling pin.)
Where do you see frying them? You add them to a dry skillet. I’m sure a tortilla press would work. The biggest impact is the fat that is in the recipe – in this case 7 grams a serving (per the recipe analyzer on myfitnesspal). Each tortilla is about 163 calories. Not horrible for a 10″ tortilla, but you can find store-bought brands with less fat (and calories).
I know what I’ll be making this weekend. I can hardly wait to try them and surprise my husband with home made tortillas. Thanks so much for a great recipe.
The trouble with making homemade tortillas is you can never buy them again. Just like you, I looked at the label a few years ago and starting making my own. I like that you used coconut oil, so I’m going to give that a try. I’m getting hungry for chicken enchiladas. Time for TORTILLAS!
I was so excited to see this post in my inbox this morning! Just within the past few weeks I have been thinking about looking around for a good homemade tortilla recipe. This one seems like a great place to start! The recipe does sound so easy and just a few ingredients! I plan to try these out on a recipe next week and can’t wait to taste them. 🙂
I so hear you on the scary ingredient list in commercial tortillas and wraps. I have made flour tortillas before and they are so much fun to make. I am going to try your recipe – it looks so easy! Thanks for sharing this!
I have never made tortillas but now I am going to try. You make it seem so easy. Thank you
Love this! I will literally drive to three stores until I can find a tortilla that isn’t filled with transfats or other ingredients I don’t want to feed my family. This is definitely going on my must try list! (I would so love to have a tortilla press to make them with though 🙂
Did you use refined coconut oil so it won’t have the sweet taste of of coconut oil or is there another reason? I only buy the virgin, so just wondering.
Hi Vicki, Yes, that is the exact reason!
A couple of months ago, I made homemade tortillas for the first. I found a very simple recipe that used olive oil, as I was dead set against using lard. They didn’t turn out the prettiest like yours, but they were yummy, and very easy!
This is amazing! I always discouraged myself from trying homemade tortillas because I thought I needed a tortilla press. I guess not!
My mother taught me how to make tortillas many years ago. I think that yours look perfect. You’re right about sprinkling flour on top of the torilla and not the bottom. I only add as much water as it takes to make the dough pliable that way the dough doesn’t usually stick. Although it doesn’t matter what kind of rolling pin you use, a small rolling pin is traditional in New Mexico where my mother was from. It’s about 5-6 inches long and oftentimes made from a broom handle. While rolling, the rolling pin remains in one hand and the other, more or less, is used to shape the dough as it’s being rolled. It’s unfortunate that there are those who think that store-bought tortillas are what tortillas really taste like. And for some reason kids love tortillas!
Your recipe looks great, and I admire anyone making their own. However, here in the southwest, and in many other metro areas of the USA you can find local markets that cater to the hispanic population and make tortillas (with a Bayless short list of ingredients) fresh daily. At my local “Ranch Market” I can watch them come off the automated machine and they will bag them right off the line if I ask. That way I can spend more time trying to improve what I will do with the fillings for them.
I bought tortillas the way I make them at Trader Joe’s in Portland, OR, when visiting my son and his family. I guess I was being lazy, but it was nice not to have to make them for a change. Where I live, good quality tortillas are not to be found.
That’s awesome! I’m jealous!
These look amazing!
I made these today, and they are delicious! I have never made tortillas before, or even thought about making them. They were easy to make, and cooked up fast.
Yum yum. This is a great recipe. As you said one can make so many different things with tortiallas. I do like eating them the traditional way but I also like making wraps for work. Making them myself will be so much better than buying ready made ones. Thank you for posting xx Dandy I http://www.dandelionblue.co.uk
This is exactly how my boyfriend I am have been making them! It’s a new thing for us, his grandma taught him and then he taught me! 🙂 They really are a trillion times better than any store bought tortilla though.
Thanks for sharing!
Katie
http://amomentwithkatie.blogspot.com
How hard are these to roll out? Sometimes when I work with dough (Like for pierogies) I get worn out if it is extra elastic.
They are really simple, the dough didn’t shrink on me at all.
Hi Michelle, there used to be the option to save to a recipe box. I don’t see it. Has it been deleted?
Hi Beth, Yes, unfortunately, the service that made this possible (ZipList) has ceased operations. I’m still researching alternative options.
These look perfect! I could sit down an eat the whole stack for my main meal!
Great and inspiring!!! Love tortillas!
I make corn tortillas all the time but haven’t tried flour yet. I need to try these.
Thank you for this great recipe. I pinned it and printed it out. I’m always looking for things to make myself and I really like that it can be made with wheat flour.
Sounds so good! I can’t wait to try these. However, I prefer my tortillas thicker than normal. Would I not add as much water? Or perhaps more baking powder? Any insight would be helpful. And..by the way you are so beautiful with your baby bump.
Hi Julie, I haven’t tried making these any thicker (I assume you’re talking about like a gyro?). I wouldn’t reduce the water, as you’ll just end up with dry and brittle tortillas. You could try reducing or eliminating the baking powder and then portion the dough into less pieces so they are doughier.
Perfect!! I have been on the hunt to find a well documented post for homemade Tortillas. I love when recipes only require ingredients you already have at home.. its perfect for any person or family with a tight budget. I will soon try my first homemade Tortillas.. yeah 🙂
I made these yesterday- delicious!! Pretty easy too. Mine did not turn out as uniform but still were tasty.
Made these tonight to go with fajitas. Big hit–but sadly no leftovers for wraps tomorrow. Kids raved about them. I used unrefined oil (which is what I had) and it was a little coconutty for Mexican dishes but would be most excellent as a wrap for Thai inspired cuisine. Next time I’ll use refined to eliminate that issue. I might have to check out Trader Joe’s as one has opened nearby.
Extreme Cold Alert here meant that I needed to find a lunch that didn’t require me to have to go out to the store. Thanks to this recipe, I didn’t! So simple and easy and tasty. Small learning curve, first couple were duds – one too thick, one burnt. The rest were perfect. Used them for chicken fajitas. One thing that drove me nuts was the sweet smell they give off, like pancakes (not taste though). Drove me nuts, wanting pancakes! 😉 Like the idea of using these, as mentioned, in your breakfast wrap recipe. Sausage and eggs wrapped up in these…mmmmmmm…and maple syrup drizzled on top. Great recipe!
I wonder if you could used bacon grease for the oil. I know it would add calories but it might be delicious. Any thoughts? Or half bacon grease and half another oil?
Hi Sandi, Bacon grease sounds genius! Do it!!
Omg these are fab!! Thanks forever!! Your my hero!!
Just made these in my stand mixer. So easy. So delicious. Thank you. Lots of love. 🙂
Michelle,
I just made these this morning and they couldn’t be easier! It’s amazing how simple they are and now I want to make my own all the time. Thank you!
I am searching for a way to make the big tortillas for burritos. Like the kind you get at Chipotle or Moes. I tried just doubling the dough ball, but the dough kept tearing and snapping back. I even let the dough rest overnight to relax the gluten. I could never get it thin enough without tearing, or if I did, once I tried to transfer it to the griddle it would lap over on itself. Any suggestions?
Hi Jessica, Good question! I’ve never tried making really big ones. I’m wondering if adding a little more water and/or oil could make them a little more supple and easier to roll out into a larger size?
This is the best tortilla recipee I have ever used.
Thank you for sharing the tutorial ^^ Must bookmark it and try the DIY this weekend because the supermarket is far from my house, not easy to buy tortillas.
http://le-lennyface.com/