Best Ever Flour Tortillas are so easy & delicious that once you make these, you’ll never return to store-bought tortillas again.
I always thought that you’d have to slave away for an entire day to make homemade tortillas, but I learned that is not the case with these Best Ever Flour Tortillas.
For years I have wanted 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.
I love that this recipe 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.
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! One Pan Southwestern Pork Tenderloin is easy and full of flavor.
Recently I visited Mexico on a 7-day Mexican Riveria cruise. I had the BEST tacos ever at the last port in Cabo San Lucas. After I finished a morning of swimming with dolphins, I worked up an appetite.
It was an unbelievable experience to partner with Princess Cruises for this post. All opinions expressed are my own.
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 four more tacos from this tiny place, then topped it off with gelato at another location. I still dream about these tacos – seriously amazing!
While these tacos we had were corn tortillas, I 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 Mojitos poolside, then riding horseback up to a beautiful waterfall the next day, 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 wouldn’t say I like crunchy tacos.
For the past few years, I have been making homemade flour tortillas. I love making them with a rolling pin or a tortilla press- use whichever you prefer.
Returning from the Ruby Princess cruise, I became even more energized to make the best possible tortillas, leading to the best-ever tacos! I searched and 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.
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 dough balls with a light dry kitchen towel and let them rest for 20-30 minutes.
Flatten the dough into round flat balls and roll out with a rolling pin.
Heat a large skillet over medium-high heat until the 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, which tells you it is ready to flip.
Flip the tortilla and cook on the other side for 30-45 seconds or until 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, I store them in a gallon Ziplock bag once they all cool.
Recipes with tortillas
Homemade Taco Seasoning
Crock Pot Chicken Tacos
Best Taco Meat Recipe
Chipotle Lime Shrimp Tacos
Interested in a cruise?
Be sure to check out my other informative posts and explain why you seriously should board one of the Princess Cruises ships.
- 10 Tips On What To Pack For A Cruise, Black Forest Poke Cake
- FOODIE TOUR: RUBY PRINCESS
- Ruby Princess Nojito {Mocktail}
- 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
Video
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
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!
You can buy a tortilla press
We have one 🙂 but the kids love rolling them out now that they are older.
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.