Soft, chewy and delicious with your favourite filling, these tortillas are easy to make and will rival the ones from your favourite Tex Mex restaurant!

Delicious fresh, warm flour tortillas can be mastered by anyone because they’re so easy to make! The first time I made flour tortillas – well, let’s just say it was in the 80’s. That’s a long time ago and flour tortillas could not be purchased in the bread section the way that you can now. I found a recipe in a Colorado Cooking Cookbook and I’ve lost the cookbook and the recipe somewhere along the way. This recipe is as close as I can get to the texture and flavour and they’re delicious!

What I love about making these tortillas is that they don’t have to be ‘perfectly’ round. Just do your best to shape them into similar size balls before rolling them out. A few larger or smaller won’t matter and they will cook in the same amount of time!

A few tips….

There is one trick to making these – well two actually 🙂

1 – The water must be very hot. Hot enough that you an swipe your finger under the tap, but not hold it in place. Not boiling water, simply very hot water 🙂

2 –Layer the rolled tortillas between sheets of waxed paper or parchment paper before cooking them so that they don’t stick.

When you roll them out, add a bit of flour to the rolling pin and your work surface for each tortilla, but not too much.

Keep in mind that you want to roll out right to the edges to they are nice and thin. Think of a clock as you roll them and roll in a 12 o’clock, 3, 6, 9 rotation around.

When you’re cooking the tortillas in the skillet, you will have to adjust your stove temperature depending on the make of your stove. I use medium-high heat. It is normal to have brown spots on the tortillas but they should not be burnt at all.

How to make Easy Homemade Flour Tortillas

1. In a large mixing bowl, whisk together all-purpose flour and salt.

Dry ingredients for homemade flour ingredients in a blue glass mixing bowl with a wooden spoon sitting to the side. To the right of the bowl is a bottle of vegetable oil.

2. Add in vegetable oil and stir just until combined.

3. Add hot water and stir. If dough is very sticky, gradually add up to 1/4 cup of all-purpose flour.

4. Turn out onto a lightly floured surface and knead 10 times.

6. Divide dough into 16 equal portions and roll into balls.

7. Set aside and let rest for 15 minutes.

8. Lightly flour your rolling pin and on a lightly flour surface, pat the ball to flatten it and roll in a clockwise rotation at 12 o’clock, 3, 6, 9 position. Be sure to roll right to the edges so that they are nice and flat as well.

Process photo of a small portion of dough ready to be rolled into a flour tortilla.

An uncooked flour tortilla is rolled out on a silicone baking mat.

9. Stack between sheets of waxed paper or parchment paper to prevent sticking.

10. Once all tortillas have been rolled out, preheat skillet to medium-high heat.

11. Cook tortillas, one at a time for one minute on the first side, then flip and cook for another 30 to 45 seconds.

12. Remove tortillas from heat and cover with a clean tea towel. Continue cooking until all tortillas have been cooked.

Flour tortillas are delicious with fajitas, burritos or soft tacos.

Store leftover tortillas in the refrigerator in a storage container, plastics storage zippered bag or well-wrapped in plastic wrap for up to 2 days. These tortillas will not keep at room temperature.

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