Once you’ve tasted a freshly made tortilla, it’s hard to go back to store-bought. The soft texture, the warm aroma, the way it bends without cracking — homemade tortillas just hit differently.
Whether you’re wrapping up tacos, dunking them into soups, or serving them warm with butter, making them from scratch is a game changer.
This homemade tortilla recipe is surprisingly simple, requires minimal ingredients, and doesn’t need any special equipment. You don’t even need a tortilla press — just a rolling pin and a hot skillet.
Once you try these, you might find yourself making a double batch just to have extras on hand.
Ingredients You’ll Need
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water (plus a little more if needed)
- 3 tablespoons vegetable oil (or melted butter or lard)
Why Make Tortillas at Home?
I started making tortillas at home out of curiosity, but I kept making them because of how much better they taste than anything I could buy at the store. They’re free of preservatives, cost next to nothing, and can be customized for size and softness. Plus, it just feels good to make something with your hands — kneading dough, rolling it out, and watching it puff up on a hot pan.
They’re also a fantastic base for so many meals: breakfast tacos, quesadillas, burritos, wraps, and even homemade chips.
Mixing the Dough
Start by whisking together the flour and salt in a large bowl. Add the oil and warm water, then mix until a shaggy dough begins to form. If it feels too dry, add a splash more water a tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for about 4–5 minutes, until it’s smooth and elastic. Cover the dough with a damp towel and let it rest for at least 20 minutes. This rest time helps the gluten relax, making the tortillas easier to roll out.
Rolling Things Out
Divide the dough into 8 equal portions and roll each one into a ball. Keep the others covered with a towel while you work to keep them from drying out.
On a lightly floured surface, roll out each ball into a circle about 6 to 8 inches in diameter. Don’t stress about making them perfect — rustic shapes still taste amazing. If you prefer thinner tortillas, just roll them out a bit more.
Cooking the Tortillas
Heat a dry skillet or griddle over medium-high heat. Once hot, place a tortilla on the skillet and cook for about 30–45 seconds on the first side, until bubbles start to form and the bottom gets golden brown spots. Flip and cook for another 30 seconds on the other side.
You’ll know you’ve nailed it when the tortilla starts to puff up. That puff means a soft and chewy interior. Stack cooked tortillas on a plate under a clean towel to keep them warm and pliable.
Storage and Reheating Tips
Homemade tortillas are best eaten warm, but they store well too. Let them cool completely, then wrap in foil or a clean kitchen towel and store in a zip-top bag at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, place them in a warm skillet for about 20 seconds on each side. You can also microwave them wrapped in a damp paper towel.
Make It Your Way
This recipe is a great foundation for experimenting:
- Use whole wheat flour: Swap half the flour for whole wheat for a nutty flavor and more fiber.
- Try different fats: Lard gives a traditional richness, butter adds softness, and oil keeps things simple.
- Add herbs or spices: Mix in garlic powder, dried herbs, or even chili flakes for a fun twist.
You can also shape them larger for burritos or smaller for street-style tacos.
Troubleshooting Tips
- Tortillas cracking when folded? You may have cooked them too long or rolled them too thick. Try using slightly more water in the dough next time.
- Too stiff? Make sure you’re not skipping the rest period after kneading — it makes a big difference in flexibility.
- Dough too sticky? Add a little flour while kneading, but not too much. You still want a soft, pliable dough.
Why This Recipe Works
What makes this homemade tortilla recipe a keeper is its simplicity. No yeast, no fancy gear — just a handful of ingredients and a hot pan. The oil helps create a soft texture, and resting the dough allows you to roll it out easily. Cooking quickly at high heat ensures those delicious charred spots without drying them out.
You’ll also find the rhythm of rolling and cooking becomes oddly meditative. It’s one of those satisfying kitchen tasks that turns a basic meal into something memorable.
