Best Ever Flour Tortillas are so easy & delicious that once you make these you’ll never go back to store-bought tortillas again.
I always thought that you’d have to slave away for an entire day to make homemade tortillas, I learned that is not the case with these Best Ever Flour Tortillas. For years I have been wanting to make a flour tortilla recipe. This recipe makes tortillas that are thin, light, and savory. Once you make these authentic flour tortillas, you will hate buying store-bought tortillas.
What I love about this recipe is that it uses oil, so this is a tortilla recipe with no lard. I also have a Corn Tortilla recipe and Whole Wheat Tortillas that I’d love to share as well.
Here are some of my favorite ways to use these Best Ever Flour Tortillas. This Slow Cooker Mexican Shredded Chicken is my family’s most requested recipe. Slow Cooker Chipotle Barbecue Chicken is a summer hit! Then this One Pan Southwestern Pork Tenderloin is easy and full of flavor. Looking for the best recipe for pork carnitas? Try this Slow Cooker Pork Carnitas recipe.
It was an unbelievable experience to partner with Princess Cruises for this post. All opinions expressed are my own.
Recently I visited Mexico on a 7-day Mexican Riveria cruise. I had the BEST tacos I have ever had in my life at the last port in Cabo San Lucas. After I finished a morning of swimming with dolphins, I had worked up an appetite. My friend, Courtney, found a few taco shops, and we decided we needed to try 6 of them. At the first one, we found perfection. I didn’t need to look any further. So instead, we ordered and ate 4 more tacos from this small joint, and then topped it off with gelato at another place. I still dream about these tacos – seriously amazing!
While these tacos we had were corn tortillas, I just love flour! Which do you prefer?
I love that the Ruby Princess gave me truly authentic food and experiences while traveling aboard this luxury ship. It was paradise drinking Nojitos poolside, then the next day, riding horseback up to a beautiful waterfall, eating top-chef created delicacies, swimming with dolphins, and eating the best authentic Mexican food on this planet. These experiences inspired me. Not only to get out and experience more but to create more authentic food.
While the tacos I had in Mexico were made with corn tortillas, my family doesn’t care for soft corn tortillas; they like crunchy corn tacos. And well, I hate crunchy tacos.
The past few years, I have been making homemade flour tortillas. I love to make them with either a rolling pin or a tortilla press– use whichever you prefer. Coming back from the Ruby Princess cruise, I became even more energized to make the best possible tortillas, leading to best-ever tacos! I went on a search, and I can’t get over how deliciously easy these tortillas are. After trial and error, I stuck with this recipe and have been using it ever since. I seriously can’t find a better one.
So while I am sitting here daydreaming about being on the sandy beaches of Mexico or up in the Sanctuary of the Ruby Princess, I will make these Best Ever Flour Tortillas, hoping that it will make me feel like I’m back there wiggling my toes in the sand or laying poolside with the best ever tacos in hand. XOXO San
How do you make Best Ever Flour Tortillas?
In a large mixing bowl combine flour, salt, and baking powder.
Sift together, stir in vegetable oil.
Stir together until it resembles coarse crumbs.
Add warm water to the flour mixture.
Stir until combined.
For taco sized tortillas, use a cookie dough scooper
For burrito sized tortillas, use an ice cream scooper
Scoop dough into balls.
Set the balls of dough on a floured surface.
Cover the balls of dough with a light dry kitchen towel and let them rest 20-30 minutes.
Flatten the dough balls into round flat balls and roll out with a rolling pin.
Heat a large skillet over medium-high heat, until pan is hot.
Then reduce heat to medium.
Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown.
Repeat with remaining tortillas.
I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve.
If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.
Looking for something to stuff in these delicious Best Ever Flour Tortillas? Check these recipes out: Homemade Taco Seasoning, Crock Pot Chicken Tacos, Best Taco Meat Recipe and Chipotle Lime Shrimp Tacos.
Interested in taking your family or yourself on a cruise? Be sure to check out my other informative posts and why you seriously should board one of the amazing Princess Cruises ships.
10 Tips On What To Pack For A Cruise, Black Forest Poke Cake (inspired recipe), FOODIE TOUR: RUBY PRINCESS, Ruby Princess Nojito {Mocktail} and Cruise Port Excursions: Why They Are A Must & How To Choose What To Do.
Don’t forget to pin this recipe for BEST EVER FLOUR TORTILLAS to your favorite Pinterest board for later.
Best Ever Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable or canola oil
- 1 cup warm water
Instructions
- In a large mixing bowl combine flour, salt, and baking powder. Sift together, stir in vegetable oil. Stir together until it resembles coarse crumbs.
- Add warm water to the flour mixture. I heat up my water for 1 minute and 11 seconds and this seems to be the perfect temperature. Combine well.
- For tacos sized tortillas, use a cookie dough scooper and scoop dough into balls until dough is completely gone. Set the balls of dough on a floured surface.
- For burrito sized tortillas, use an ice cream scooper and scoop dough into balls until the dough is completely gone. Set the balls of dough on a floured surface.
- Cover the balls of dough with a light dry kitchen towel and let them rest 20-30 minutes.
- Flatten the dough balls into round flat balls and roll out with a rolling pin.
- Heat a large skillet over medium-high heat, until pan is hot. Then reduce heat to medium (a 4 on my stove).
- Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
- Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown. This can take longer if your pan is cooling.
- Repeat with remaining tortillas.
- I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve. If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.
Notes
Nutrition
Post was recently updated from it’s original posting date of December 2016.
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Can these be frozen?
I have never tried this before. Sorry.
Flour tortillas can be frozen.
Thank you! I have never done it because we eat every last one 😉
We just made these for the first time. The recipe was so quick & easy, & exactly as you said, and the tortilla were so light. But due to bad planning, I had to do a little tweak (sorry) – I used Garlic Infused Extra Virgin Olive Oil, instead of plain vegetable oil, because for the first time Ever, I didn’t have any. They were amazing! The garlic came out in the most beautiful way, & we probably will use this oil from now on. Maybe something you can play with…? Anyway, thank you. Best recipe ever. 5 stars!
If you out parchment paper between them
Hi San,
Diyana here.
I love to read your experience with Princess Ruby.
Thank you for the recipe. Cant wait to try it myself.
xoxo
Diyana – girl you will love it! Let me know if you need anything or want any suggestions I have several 😉
Dough was a little to gooey to work with, not sure if I did something wrong
Sarah – you are just fine – it can be a little sticky. Make sure to dust your counter with some flour to roll these out and that will help. If the dough is really wet, then just add 1-3 teaspoons of flour. This dough should not be dry or like a thick dough. I am sure you are fine, let them sit on the counter for a bit before you roll them out. I am sure they will be great. Let me know if this helps!
San
My husband works in a Mexican restaurant, and they make tortillas to order. It’s spoiled me, I can’t stand store bought tortillas now. I just made a batch, the dough balls are resting now. Thank you so much for posting this. I have a hunch that this recipe will end up in my “keep” binder!
Anita how did they turn out?
I’m trying these tonight since I’m to lazy to get to the store to buy some. I will let you know how it went.
How did you like them?
How about Spinach Tortillas. Do you have a recipe for those? Instead of white flour can I use wheat or any other kind of flour? Thanks
I was born and raised in a border town of Arizona (Douglas) and I’ve been making flour tortillas since I was 6 years old my brother was 7 and we both would make them for the family. It wasn’t a chore, but we had fun making them and eating them with a dab of butter. This recipe is a good one, trust me. I’m now 54 and my brother is 55 and we still make the to this day. Thanks for sharing your experiences and the recipe
Blanca – thanks for sharing. You are so lucky to grow up having made tortillas. I am sure your tortillas are perfectly round. I am so happy that we started doing this and that my kids will hopefully carry on this tradition like you have. xo San
How long will they keep in refrigerator?
Have you tried using Crisco (in solid form) instead of liquid oil? My Spanish friend made them that way and it was delicious. I am making them now and am hoping I’m not going to mess them up.
Thanks!
How many tortillas does this recipe make? Did I miss that part? Thanks!
Oh no what size are you making small or large?
I ended up with 14 tortillas, my concern was having too many with 3 cups of flour…it worked out perfectly! Thanks for getting back to me! They are delish!!
I just made a half recipe and it made 17 small taco tortillas. So I’m guessing full recipe makes 34-35…
are you saying cook in dry skillet, no oil?
Yes a dry skillet. ❤
Cast iron or non stick
I use non-stick. I am sure cast iron would work as well.
I can’t wait to make these! I don’t have a cookie scoop or ice cream scoop…what can I use to measure out the tortillas instead?
I cant wait to try these! I’m sure we will love them and enjoy them during the Super Bowl. I’m going to check out the Ruby Princess too.
Tonight will be the second time in a week that I’ve made these tortillas. Absolutely delicious. Thank you so much for posting the recipe. It could be dangerous but so worth it!
Sounds like our house 🙂
Wow so easy and these where amazing! I made them and used for enchiladas ! I don’t think I’ll ever buy store bought again!
I was thinking of cooking them on a stone in a Big green egg. What temp would you think.
I’m going to making these in the next few days. I”m happy to find a recipe that uses oil, rather than shortening/lard. They look nice and soft, like a beautiful bread should be.
I have been looking for a recipe that worked for me. I am happy to say I have finally found one. I have made this recipe twice and they came out perfect each time. This recipe made 12 tortillas. Thank you so much!!!
We tried these tonight and they were awesome! Do you have secrets for getting circle tortillas?
No I wish I did. I guess practice makes perfect. And honestly these are so good, no one will care if they are misshaped or at least that has been my experience. LOL!
The warm water temperature- is that 115 or 150 degrees? Can you stick a thermometer in the pot and let me know?
115 – hope this helps.
Homemade are always the best!
Could not agree more. 😉
These are PERFECT!
Glad you love them.
Your tortillas look perfect! I just want to reach into the screen and grab them all. You’ve motivated me to try my hand at making these again!
Enjoy! again 😉
Do you happen to have a recipe similar to this one but they are sugar tortillas?
Do you happen to have a similar recipe of tortillas but sugar tortillas?these look easy to make..
Sugar tortillas, I am off to google those now.
This are just amazing! I have made them twice now and my two daughters (18 and 12) love making them with me! We made a double batch the other night to make freezer breakfast burritos for daddy’s breakfast. He loves them. Thanks for a recipe that is simple and yummy.
Awe thank you!
Since my Mom passed away we have regretted not having acquired her recipe for tortillas…they were the best. Love my sister, but she has struggled to make the perfect tortilla. When i saw this recipe on FB i thought why not and i sent her the link. Se tripled the recipe and made the BEST tortillas ever!!!! She said she will never use another recipe again. Mom would be proud of her tortillas!!!
You just made my mother’s day. I am sorry to hear about your mom passing. I hope you are making these tomorrow in her memory. Much love. San
Can you use any other kind of oil? Coconut or olive oil?
I haven’t done this Laura but you should be just fine use those oils. I will try coconut oil this coming week as I think it would go well with shrimp tacos – right?! xo
Could you run these thru the pasta machine to save time? I do that with chinese dumplings, which are just flour and water, and rested about the same time as your recipe advises?
Susan – I think that you are genious. And I will be trying that as well.
Sounds tasty. Have you tried wheat flour? Any other options to make this healthier ?
I haven’t done that. But I can not foresee it being an issue. If you use whole wheat flour, I would use a little less, about 1/4 cup less and then add it in 1 tablespoon at a time if the dough is too sticky.
Wonder if this would work with self rising flour?
These look really good. Is it an ice cream scooper or cookie dough scooper? Is there a particular size scoop that is best?
would these work using an electric tortilla maker?
how many carbs?
sorry – I don’t do nutritional value at this time. For now you can use this site:http://www.myfitnesspal.com/recipe/calculator
I’m always looking to try something different for meals. I’ve made them twice already and they are awesome!!! Thanks so much!
How do you make them a perfect round, I failed dismally
LOL! Well that saying practice makes perfect – it took me to make these about a dozen times before I got it down. And I still have some that come out looking like the state of TX. But I am sure they still tasted amazing, right? And that’s what matters. You will get it – trust me.
Am telling you use bisquick flu or salt warm water.its 2 to one salt about 1 teaspoon warm water tell it forms a ball.let sit about 30 minutes.roll them out there light and fluffy.
I had a recipe I found and used before but was not crazy over. I did a quick search back in January and this recipe came up. I tried it and it is now my 100% every time recipe and we do tacos every week! Having a daughter with ADHD I came to discover Feingold (an elimination of artificial crap diet) so even though there are a lot of options it’s soooooo much better to make your own and more fun with little hands helping. I also learned when my kids were still really little and my youngest was picky, if they make it they will likely eat it! We all love this recipe in fact my girls (11&9 yo) wanted to surprise us with breakfast in bed and didn’t know how to make any other dough but this was in their memory so it became strawberry tart cooked in the microwave…(I’ve had worse) We use butter instead of the shortening though and love it! Thanks so much for sharing this!
This makes me so happy! I am glad you enjoy it as much as our family does. I LOVE that your girls used it for a breakfast dish, that is adorable. xo San
Thank you so much for this recipe! I made them tonight. It was my first attempt (ever!!) at homemade tortillas! While the taste was wonderful, the texture seemed off. When we folded them for our tacos, the outside cracked. Please help…what did I do wrong?! I really want to make them again and have soft and fluffy ones like yours! 😉 Thank you!!
Guess what!? I will be trying this recipe i loooove that its not so oily… Im craving some yummy stuff lol busy with the meat now lol
These were soooo much better, faster, and easier than the last recipe I tried. Thank you!
When I use my tortilla press the tortillas shrink up as soon as I take them off. 🙁 I still ate them and they were yummy but what can I do??
It sounds like you may want to use a little less flour. When dough is too try it tends to get spongy like that. I’m excited to give this recipe a try and find out myself!
will these fry up nicely?
I haven’t tried that – but it’s making my mouth water thinking of that. I will be trying it soon – if you do come back and let us know.
Mmmm I love a homemade tortilla!
This could be dangerous knowing how to make my own tortillas!
Can I roll these out and refrigerate and then cook them right before dinner?
We made these tonight. They were perfect – the recipe was quick, easy, and exactly as it said. And the tortilla were so light & fluffy. 5 Stars! But, bad planning on my part meant we had no vegetable oil, so I used Garlic Infused Olive Oil. Wow! The garlic came out in the most divine way! I think that’s going to be our standard now. I hope you can give it a try, too.
Hi,
I’ve found it so difficult to roll the dough ball with the rolling pin. It scatters like a real mess. Can you suggest me any other product to make the dough into a perfect well-shaped tortilla?
Sure William. I am thinking too you may need to add a little more lukewarm water to your dough. The dough should not be that stiff.
Here is a great tortilla press: https://amzn.to/2IiMJxc {#affiliate)
Oh Thanks Sandra!
Omg these look so fluffy! So many recipes will be used with these involved!
They are so fluffy! Enjoy!
Yum! Homemade tortillas are SO good!
They’re the best! Enjoy!
Saving this recipe for Taco Tuesday!
My family eats a lot of tortillas….I need to try this ASAP!
Definitely! I hope you enjoy them!
Homemade tortillas are the best! Now I need another Taco Tuesday!
Great idea! Thanks, enjoy!
These are WAY better than store bought!
Thank you, I agree!
I love tortllas! I am so glad to make them at home!
Homemade is the best! I’m glad you like them!
Tks for this recipe; best one closest to my mom’s. I grew up with my mom making flour tortillas for almost every meal. Lost her way too early (60 yo) and I never got to pick her brain about these and other favorite TexMex foods. So I resorted to the uncooked tortillas in the frozen section of our grocery store. I will now use this recipe & thank my mom for our love of tortillas. Those of you familiar with bunuelos (sweet crispy type fried bread covered with cinnamon sugar), I will share my easy cheaters way to make them. Follow directions for for this
tortilla dough recipe up to rolling it out like for a tortilla. With a cookie cutter, cut it into your favorite shape. Fry them in canola recipe. or vegetable oil until golden brown. Combine sugar & cinnamon in a salt shaker ( equal parts of both to start; you can add more of either to your taste). Sprinkle generously over your fried dough right after taking them out of the oil BEFORE they cool off. They will be a bit soft right out of the fryer then will crisp up once cooled. I have found Splenda is a good sugar substitute in this case. Tks Jenn!