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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.
MY OTHER RECIPES 
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
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You won't believe how easy it is to make your own tortilla wraps!
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.
Nutritional values are based on one tortilla
Calories: 152kcal
Fat: 6g
Saturated fat: 5g
Sodium: 195mg
Potassium: 66mg
Carbohydrates: 21g
Fiber: 3g
Protein: 3g
Calcium: 3.4%
Iron: 4.1%
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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 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.
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 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.
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 :-)
Wow, homemade tortillas sound amazing! I don’t know why, but I always assumed they would be difficult to make – these look easy!
Making these this weekend!
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.
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.
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!
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 :)
I love flour tortillas and never thought to make my own.. I´m definitely going to give this recipe a try :-)
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 :-)
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.
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.
Pinned. I’m definitely going to try these. I love flour tortillas. They’re so versatile.
This is much easier than I thought. I’ll have to give it a try! That crispy chicken and bacon wrap sounds pretty good!
What “suspicious-sounding” ingredients are you talking about?
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!
Wow, you are GOOD! I’ve made a lot of bread in my day but never tortillas! You’re inspiring me to try! Pinned :)