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My favorite homemade flour tortillas are irresistibly soft, chewy, thick, and flavorful — and easy to make with just 5 ingredients (no lard)!
Meet my latest obsession that I sincerely hope may turn into your new obsession as well…
…homemade flour tortillas. ♡♡♡
I’m just going to tell you right now that once you go homemade with your tortillas, get ready because you’re never going to want to turn back to store-bought. And why should we?! All you need to make a batch of the most irresistible homemade flour tortillas are 5 easy everyday pantry ingredients. All you need equipment-wise is just a mixing bowl, a sauté pan, a rolling pin. (Or you can break out the stand mixer and/or tortilla press, if you happen to own one.) There is zero yeast involved, nor any complicated kneading required. All you need is a little over a half hour or so, and the most life-changing batch of soft and chewy flour tortillas will be yours to enjoy in no time.
Oh, and bonus? I’m happy to report that this homemade flour tortilla recipe is lard- and shortening-free. Yes, I know that they are the ingredients traditionally used in flour tortillas, but I never really cook with either. And as it turns out, I’ve found an even better ingredient that works to achieve a satisfyingly chewy texture, that just so happens to be plant-based too. Win-win!
I love to roll my tortillas extra-thick (almost bordering on na’an bread), which I highly recommend if you like your tortillas to be nice and chewy. But you can roll yours out to be as thick, thin, large or small as you would like. I’ve also included tips below for ingredient substitutions, if your pantry is running low and you can’t make it to the store right now. Plus, tips for how to prep the dough ahead of time, how to store tortillas, and also freeze flour tortillas if you end up having extras.
Serve these up for Taco Tuesday, roll them into enchiladas or burritos, fold them into quesadillas, toast them into tostadas — basically, homemade tortillas are guaranteed to kick any of your favorite recipes up a delicious notch. Let’s make a batch!
flour tortillas recipe | 1-minute video
Flour Tortilla Ingredients:
To make this flour tortilla recipe, you will need five simple ingredients (amounts included in the recipe below):
Flour: I love this recipe with standard all-purpose white flour, but I have also tested and enjoyed it with white whole wheat flour. (I have not yet tested it with gluten-free flours, but please let me know if you do.)
Coconut oil: I also tested this recipe with a number of different fats, and coconut oil was the winner in our house by a landslide. The coconut-y flavor here (especially when using refined coconut oil) is super-duper subtle, and it yielded the best soft and chewy texture (that stayed soft the following day, too!). That said, see below for other options if you don’t love coconut oil or do not have any on hand.
Baking Powder: To give these tortillas a bit of lift.
Fine sea salt: Essential to bringing out those delicious flavors! If you only have table salt on hand, note that you will need to use a lesser amount of salt.
Hot water: Just heat up some water on the stovetop or in the microwave until it is hot to the touch, but not boiling.
How To Make Tortillas:
Alright, here is a brief overview of how to make flour tortillas (detailed instructions included in the recipe below):
Mix the dough. Briefly stir together the dry ingredients, add the coconut oil and water, and stir as much as you can with a rubber spatula or spoon.
Knead the dough. Then once the dough begins to come together, turn it out onto a floured surface, and use your hands to give it a brief knead for 1 or 2 minutes until it is fairly smooth. (Don’t worry about it being perfectly smooth — it just needs to hold together well in a ball.)
Rest the dough. Then we will let the dough briefly rest for about 10 minutes, covered with a clean towel so that it doesn’t dry out.
Form the dough balls. Now this part is up to you, depending on what size and thickness you would like your tortillas to be! I recommend dividing the dough into 12 equal-ish pie wedges, rolling each wedge into a ball, and then rolling each ball into a 6-inch tortilla (which will yield a medium-thick, taco-sized tortilla). But you are welcome to divide and roll out the dough however you would like, depending on the size and thickness of tortillas that you prefer.*
Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
*To save time, I like to do a bit of multitasking and roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to place a paper towel or clean kitchen towel between each tortilla so that they do not accidentally stick together while waiting. In general, I also recommend covering any dough that is waiting to be cooked, so that it does not dry out.
Possible Variations:
Want to customize this homemade flour tortilla recipe? Feel free to…
Make the tortillas thinner: Slice the dough ball into 16 wedges, instead of 12.
Make the tortillas thicker: A very good idea, if you would like to indulge. Slice the dough ball into 8 wedges, instead of 12.
Make the tortillas a different size: Feel free to also slice the dough ball into fewer wedges so that you can roll the dough out into 12-inch tortillas, if you would like. Or do the opposite for even smaller tortillas.
Use a different fat: In place of coconut oil, you can also use lard (which is traditional), butter, or a mild-flavored oil such as avocado oil or vegetable oil. Or a combination of any of these.
Use a different flour: I also enjoyed this recipe using white whole wheat flour.
Here are a few answers to some of the most-asked questions about making flour tortillas:
Can I make this recipe with gluten-free flour? I have not yet tested this recipe with any gluten-free flours, but if you do, I would love to hear how it goes.
Do I need to buy a tortilla press? I don’t have one (no room in our tiny kitchen!) and find it quite simple to make these with a rolling pin. But if you would like to buy a tortilla press, they are pretty fun!
Can I make the dough in advance? Sure, just make the dough and let it rest for 10 minutes. Then cover tightly with plastic wrap and refrigerate for up to 48 hours.
What if the tortilla dough seems too wet? No worries, just add in some extra flour.
How do you get perfectly-round tortillas with a rolling pin? Often, you don’t…which is perfectly ok. After making hundreds of flour tortillas — many of which weren’t perfectly round — I can vouch that a slightly wonky-shaped tortilla is still just as delicious. ;)
Do I need to grease the skillet? Nope, the flour coating the tortillas should prevent them from sticking.
What do I do if residual flour left in the skillet starts to burn? If that happens, remove the skillet from the heat and use a dry dish towel or a paper towel to dust the residual flour off of the skillet.
What if the tortillas bubble up while cooking? That’s good! They should bubble up a bit while cooking. But if the bubbles grow too big and it seems like the tortilla cannot cook evenly, just smoosh the bubbles down with a spatula. ;)
What should I make with these homemade tortillas? The sky is the limit! Tacos, burritos, quesadillas, enchiladas, tostadas, chilaquiles…you name it!
Mix the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
Coconut oil: I recommend using refined coconut oil, if possible, whose flavor is a bit more subtle. But unrefined coconut oil will work great too.
Stand mixer instructions: If you have a stand mixer, just combine the ingredients in the bowl of a stand mixer as directed in step 1. Then use the dough hook to knead the dough on medium-speed for 1-2 minutes in step 2.
Storage instructions: Cooked tortillas can be stored in a ziplock or food storage bag at room temperature for up to 3 days, or frozen for up to 3 months. (I recommend placing a small piece of parchment paper between the tortillas when freezing, so that they do not stick together.)
Thank you for this recipe – the tortillas were simple and quick to make and tasted great!! My family loved them.
Rob K —
Great recipe. 1 tip to make them even quicker. Use a food processor to mix the dough. Works better and faster than a stand mixer. Dry ingredients first, just pulse a couple times. On low setting add oil then water until combined – about 90 secinds. Then pulse for 10 seconds a fee times until the dough all comes together.
It’s warm so the dough relaxes too. I make all my bread recipes with the processor.
I have made these once a week since the first taco Tuesday of quarantine! Not always on a Tuesday?. They are easy and turn out perfect every time!!! Thank you!!
I have made these 15+ times since you first posted the recipe. My family requests them every week. They are so easy to make and amazingly delicious! I will never use store bought flour tortillas again.
I mean, recipe aside (about to try it and super excited!!!), this is the best recipe layout I’ve ever seen. Usually I’m scrolling and getting annoyed but I felt like it was laid out perfectly. I can feel the warmth and knowledge in your voice but ya didn’t tease me with 3 pages of backstory. A+
I just tried this last night. I couldn’t believe how incredible these were. We made chicken tacos with your taco seasoning mix and these tortillas. I’ve also made your skinny Alfredo recipe. All of the above were amazing
My only problem is when I use them to make tacos and fold them,the taco splits apart at the fold seam and then the contents squish out. This does not happen with the storebought tortillas. I am thinking about buying some lard instead of the coconut oil. These just aren’t flexible enough. Any suggestions?
Jennifer Devitt —
Spouse wanted quesadillas. Found out No tortillas so made these. Best Tortillas I have EVER had!
Investing in a tortilla press as once I had these couldnt go back to store bought. Spouse loves them. Thank you!
I used Nutiva shortening and the tortillas were amazing! This particular shortening has a rich flavor and works great for this recipe. I have made them several times now. My family says we are never going back to store bought!
I’ve tried other tortilla recipes, but they were never quite right. These, however, were perfect! I will be saving this one for sure! Better than store made tortillas!!
This flour tortilla recipe is fantastic! I love that you use coconut oil & not lard/butter. I’m always looking for recipes that are healthier & this is a recipe I will keep. Thank you for sharing it.
I made these this morning and I can’t believe I never thought of coconut oil!!! Loved this!!!
I rushed the kneading and resting time or cut it in half as I was in a hurry. I can see where patience would have benefited me but they still turned out AMAZING! I like to also drop a few in oil and fry crisp then sprinkle a mixture of sugar and cinnamon! Like buñuelos…
Sooo good. I tried this on a whim a year ago, and now it’s my go-to addition for taco nights. They taste absolutely amazing, and I almost always have the ingredients on hand. These tortillas really elevate any dish, and every guest I’ve had who has tried them has agreed! Thanks for the great recipe!
I’ve been making Gluten Free tortilla’s for years with moderate success. This was the change that needed to happen, the hot water and the coconut oil. My guests (not gluten free and always telling me the truth) agree that they were as good as any.
Your recipe:
3 cups all-purpose flour
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup hot water
1/3 cup coconut oil (room temperature, not melted)
Mine:
2 cups cup4cup flour
1 cup tapioca starch
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 1/4 cups hot water (add more if not moist and sticky, GF always needs more liquid)
a little more than 1/3 cup coconut oil, extra heaping tablespoon
roll into balls and let sit, just like you suggest. Works like a dream! MAKE SURE THE PAN IS HOT BEFORE YOU PUT THEM IN. I turn my oven on 240 and pile on a plate until ready to use.
I used 1/3Cofblard instead of coconut oil. Tortillas puffed up nicely while cooking. They were delicious and I’ve since made the recipe 2 more. times and everyone likes the tortillas.
Can I bake these in the oven? I tried frying them but turned out really greasy and hard that I ended up breaking them and putting them in a bowl for tacos.
I’ve been trying tortilla recipes for months now and this one was by far the best! I made them as-is and they rolled out easily and I was able to get them thinner than with other recipes.
I tried this recipe for the first time tonight and won’t ever use another one for them again!! They are so easy to make and roll and they taste amazing. Thank you for sharing!
Coconut Oil! That made all the difference. I had been making essentially the same recipe with olive oil, and even tried vegetable shortening. They were good, but these were great.
I have made this recipe more than a dozen times and every time I make these tortillas I ask myself why did we ever buy tortillas from the store in the past? These are by far the best tortillas anyone in our family has ever tasted and believe me we have tried MANY!!!! The taste is amazing, they are very easy to make and a batch can be prepared in no time at all. Last week I made a double batch and used them in enchiladas. Hands down the best enchiladas ever and it all comes back to one thing, this recipe. Give this recipe a try, you will love the tortilla!!!
These are so amazing! They make me never want to buy store bought again, and they’re really not hard. Most definitely worth a try if you want to elevate your taco game!
Just made these, and I’m afraid I am now committed to a lifetime of making homemade flour tortillas. These are soooo much better than store bought. I love the flavor and the texture. Thanks for sharing the recipe!
Love these!! Made them a few weekends ago and we were blown away. I went to make them again tonight and not the same at all….ever had any issues with the coconut oil the dough never seemed to set the same for me. Thanks for any insight! Going to try again when I have more time to play around because I loved them so much!
Being currently snowed in here in Texas, buying lard was not an option. So glad this came up in my search for “flour tortilla recipe no lard”! The smell of tortillas was my alarm clock as a little kid, but living in a Mexican community with tortillerías and mercados everywhere, homemade tortillas became less necessary as store bought tortillas grew in quality. It was actually a good thing when that particular item was sold out a few days ago. Forced me to make my own, and these came out beautiful and soft and tasty (slightly coconutty, but will not clash with fillings). Thanks for sharing!
I used half butter and half coconut oil and was very disappointed that there still was a decidedly coconut flavor. Also they have to be undercooked to be soft and bendy. If cooked until bubbly with small tan spots the tortilla is stiff and splits when used to make tacos.
We have been waiting in line on Sundays for homemade tortillas at our local Mexican grocery store for over an hour because we love fresh tortillas that much. This recipe was fabulous and we will be making them at home weekly now!! Thanks so much for the deliciousness!
I live in New Mexico growing up on homemade tortillas. Was looking for a recipe without LARD. YEAH! Found & tried yours last night. They were delicious! Love using coconut oil in place of lard..
Thank you!
Great, I grew up making these tortillas! I’d help my momma. We would make them 2 times a day. I’m the eldest of 10! They would get eaten fast. We would also make the corn tortillas. I quit making flour tortillas when I went back to school. Back in 1997! My daughter has all of a sudden decided that she wants to make them now. I even gave her my favorite rolling pin!
*** whoops, please add the five stars to post by Rebecca 06-12-20, approx 5 pm PDT ***
Thank you for this recipe – the tortillas were simple and quick to make and tasted great!! My family loved them.
Great recipe. 1 tip to make them even quicker. Use a food processor to mix the dough. Works better and faster than a stand mixer. Dry ingredients first, just pulse a couple times. On low setting add oil then water until combined – about 90 secinds. Then pulse for 10 seconds a fee times until the dough all comes together.
It’s warm so the dough relaxes too. I make all my bread recipes with the processor.
I have made these once a week since the first taco Tuesday of quarantine! Not always on a Tuesday?. They are easy and turn out perfect every time!!! Thank you!!
I love this recipe! I want to make them for a big group but want to make them in advance. Can these be frozen and used later?
I have made these 15+ times since you first posted the recipe. My family requests them every week. They are so easy to make and amazingly delicious! I will never use store bought flour tortillas again.
I mean, recipe aside (about to try it and super excited!!!), this is the best recipe layout I’ve ever seen. Usually I’m scrolling and getting annoyed but I felt like it was laid out perfectly. I can feel the warmth and knowledge in your voice but ya didn’t tease me with 3 pages of backstory. A+
This is the best recipe I’ve found online. Thanks for sharing.
I made some the first time last night. They were so delicious. The recipe is so easy and simple. I highly recommend it.
I just tried this last night. I couldn’t believe how incredible these were. We made chicken tacos with your taco seasoning mix and these tortillas. I’ve also made your skinny Alfredo recipe. All of the above were amazing
My only problem is when I use them to make tacos and fold them,the taco splits apart at the fold seam and then the contents squish out. This does not happen with the storebought tortillas. I am thinking about buying some lard instead of the coconut oil. These just aren’t flexible enough. Any suggestions?
Spouse wanted quesadillas. Found out No tortillas so made these. Best Tortillas I have EVER had!
Investing in a tortilla press as once I had these couldnt go back to store bought. Spouse loves them. Thank you!
I used Nutiva shortening and the tortillas were amazing! This particular shortening has a rich flavor and works great for this recipe. I have made them several times now. My family says we are never going back to store bought!
I’ve tried other tortilla recipes, but they were never quite right. These, however, were perfect! I will be saving this one for sure! Better than store made tortillas!!
This flour tortilla recipe is fantastic! I love that you use coconut oil & not lard/butter. I’m always looking for recipes that are healthier & this is a recipe I will keep. Thank you for sharing it.
I made these this morning and I can’t believe I never thought of coconut oil!!! Loved this!!!
I rushed the kneading and resting time or cut it in half as I was in a hurry. I can see where patience would have benefited me but they still turned out AMAZING! I like to also drop a few in oil and fry crisp then sprinkle a mixture of sugar and cinnamon! Like buñuelos…
Will this recipe work with wheat flour as well?
These are lovely I think I need to add a pinch more of salt and was hoping for nutritional information (Lifetime Weight Watcher).
I also made them with this recipe using whole wheat and still very good although a little more dense.
Sooo good. I tried this on a whim a year ago, and now it’s my go-to addition for taco nights. They taste absolutely amazing, and I almost always have the ingredients on hand. These tortillas really elevate any dish, and every guest I’ve had who has tried them has agreed! Thanks for the great recipe!
I’ve tried a lot of flour tortilla recipes. This one is the best. Making your own tortillas is so so worth it.
Best tortilla recipe I’ve made!!!
Great tortillas
I’ve been making Gluten Free tortilla’s for years with moderate success. This was the change that needed to happen, the hot water and the coconut oil. My guests (not gluten free and always telling me the truth) agree that they were as good as any.
Your recipe:
3 cups all-purpose flour
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup hot water
1/3 cup coconut oil (room temperature, not melted)
Mine:
2 cups cup4cup flour
1 cup tapioca starch
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 1/4 cups hot water (add more if not moist and sticky, GF always needs more liquid)
a little more than 1/3 cup coconut oil, extra heaping tablespoon
roll into balls and let sit, just like you suggest. Works like a dream! MAKE SURE THE PAN IS HOT BEFORE YOU PUT THEM IN. I turn my oven on 240 and pile on a plate until ready to use.
I used 1/3Cofblard instead of coconut oil. Tortillas puffed up nicely while cooking. They were delicious and I’ve since made the recipe 2 more. times and everyone likes the tortillas.
I love this recipe!! Have been using it to make stovetop pizzas to avoid using the oven in the heat!
Can I bake these in the oven? I tried frying them but turned out really greasy and hard that I ended up breaking them and putting them in a bowl for tacos.
These tortillas were delicious and do easy to make! I will definitely keep this recipe.
I’ve been trying tortilla recipes for months now and this one was by far the best! I made them as-is and they rolled out easily and I was able to get them thinner than with other recipes.
Thank you!
Being from South Texas, I’ve made many tortillas with different oils/lard and tried with coconut oil today; OMGOODNESS, these are by far the best.
I tried this recipe for the first time tonight and won’t ever use another one for them again!! They are so easy to make and roll and they taste amazing. Thank you for sharing!
Coconut Oil! That made all the difference. I had been making essentially the same recipe with olive oil, and even tried vegetable shortening. They were good, but these were great.
hello… your recipe for flour tortillas says use Baking Powder yet your video says Baking Soda?
This looks very easy, I plan to try soon and have grandchildren help. Looks like a fun family cooking project.
I have made this recipe more than a dozen times and every time I make these tortillas I ask myself why did we ever buy tortillas from the store in the past? These are by far the best tortillas anyone in our family has ever tasted and believe me we have tried MANY!!!! The taste is amazing, they are very easy to make and a batch can be prepared in no time at all. Last week I made a double batch and used them in enchiladas. Hands down the best enchiladas ever and it all comes back to one thing, this recipe. Give this recipe a try, you will love the tortilla!!!
Delicious! Just made the shrimp tacos for my honey tonight, and he’s so happy :)
The tortillas were so easy to make too – never buying from the store again.
Thank you for sharing!
These are so amazing! They make me never want to buy store bought again, and they’re really not hard. Most definitely worth a try if you want to elevate your taco game!
best recipe ever…instructions are clear and to the point. I have done them few times and always turned out superb – Thank You
These are absolutely amazing! My girls love making these together! So perfect
Just made these, and I’m afraid I am now committed to a lifetime of making homemade flour tortillas. These are soooo much better than store bought. I love the flavor and the texture. Thanks for sharing the recipe!
I just made this recipe with Bob’s Red Mill Gluten free flour, a bit of xanthan gum, unrefined coconut oil. Perfection!
Love these!! Made them a few weekends ago and we were blown away. I went to make them again tonight and not the same at all….ever had any issues with the coconut oil the dough never seemed to set the same for me. Thanks for any insight! Going to try again when I have more time to play around because I loved them so much!
Hi i it ok to use the liquid coconut oil.
Being currently snowed in here in Texas, buying lard was not an option. So glad this came up in my search for “flour tortilla recipe no lard”! The smell of tortillas was my alarm clock as a little kid, but living in a Mexican community with tortillerías and mercados everywhere, homemade tortillas became less necessary as store bought tortillas grew in quality. It was actually a good thing when that particular item was sold out a few days ago. Forced me to make my own, and these came out beautiful and soft and tasty (slightly coconutty, but will not clash with fillings). Thanks for sharing!
Am 66 years old and had never made tortillas. So simple to make and very delicious. Trying to figure out what took me so long!
I used half butter and half coconut oil and was very disappointed that there still was a decidedly coconut flavor. Also they have to be undercooked to be soft and bendy. If cooked until bubbly with small tan spots the tortilla is stiff and splits when used to make tacos.
We have been waiting in line on Sundays for homemade tortillas at our local Mexican grocery store for over an hour because we love fresh tortillas that much. This recipe was fabulous and we will be making them at home weekly now!! Thanks so much for the deliciousness!
I live in New Mexico growing up on homemade tortillas. Was looking for a recipe without LARD. YEAH! Found & tried yours last night. They were delicious! Love using coconut oil in place of lard..
Thank you!
Great, I grew up making these tortillas! I’d help my momma. We would make them 2 times a day. I’m the eldest of 10! They would get eaten fast. We would also make the corn tortillas. I quit making flour tortillas when I went back to school. Back in 1997! My daughter has all of a sudden decided that she wants to make them now. I even gave her my favorite rolling pin!
Delicious and so easy !! Will definitely make again!
This recipe is awesome and my go-to! I used whole grain flour and canola oil instead of coconut oil. It turned out great and my toddler loves them.
these are fantastic and so easy. I added some bran and ground flax seed to them to up the nutrition. Got 15 from the recipe.
I’m sure it’s my fault as so many people love this recipe. I followed this recipe exactly to the tee.
Yuk.
These tortillas are great and easy to make! I have made them twice now and they’re a big hit with the family for taco Tuesday.
Thanks for sharing your great recipe. It was beautifully presented!