There are many things I make at home rather than buying them at the store and never give it a second thought – pita, salad dressing, tomato sauce, pizza dough, and soft sugar cookies just to name a few.  They just taste so much better homemade.  As much as I love finding methods for doing more things the homemade way, I never really thought tortillas would be on that list.  I mean, they are tortillas.  They must be time consuming, difficult, and probably don’t even taste that much better.  And, they require a tortilla press…right?  Turns out I was wrong on all counts.  I made these from start to finish in just under an hour (and that was with taking pictures for you all!)  As far as shaping equipment goes, all you need is a work surface and a rolling pin.  And of course, as with so many other things that are homemade, they just taste so much better.  As an additional plus they can be frozen for later use.  Every single meal I made involving these tortillas was met with plenty of compliments, especially about the tortillas themselves.  I’m definitely glad I decided to give homemade tortillas a shot, and I can say that we are definitely converted.  Next up – corn tortillas!

Flour Tortillas
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Yield: 12 (8 inch) tortillas
3 cups all-purpose flour
2 tsp. baking powder
1 heaping tsp. salt
5 tbsp. shortening (or unsalted butter, softened)
¾-1 cup water

Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.

Pulse the mixture until the mixture is crumbly, about 5 seconds.  Scrape down the sides of the bowl.  (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.

Knead for 30 seconds more, until the dough is tacky.  If the bowl is too sticky, add a bit more flour.

Transfer the dough to a lightly floured work surface and divide into 12 equal pieces (a kitchen scale helps ensure equal sized pieces).  Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet over medium heat.  Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.

Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.

Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned.  (Do not overcook or the tortillas will be too stiff.)  Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning.  Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Source: Confections of a Foodie Bride via Pennies on a Platter

  • Brittany

    I tried making tortillas this past weekend and they were a flop. The flavor was good but they broke when served. Also, I tried corn tortillas too which went even worse than the flour ones. I will try again using this recipe.

  • Awesome recipe Annie! I’ve always wanted to make my own :)

  • sheryl

    Since 90% of store-bought flour tortillas contain hydrogenated oils, I was so excited to see a homemade recipe….until I saw shortening in the ingredient list. Agghh!! You’re making a registered dietitian go bonkers over here! I realize that you can post what you like (and do love most all of your recipes and appreciate their nutritional value and variety), but from someone in the health field, please remove the shortening entirely from the ingredients and leave the butter as the only way to go. I’m excited to make them…the butter way…and looking forward to the corn recipe.

  • Annie

    I’ll leave the option there so people can make their own decision.

  • D

    Can whole wheat flour be substituted?

  • Lakeisha

    I can’t wait to try these. They look easy enough. Thanks Annie, as I always say, I check your blog everyday to see what’s new. And because of all of the great recipes I’ve been trying, I had to download a meal app :) on my phone to track and create my menu’s! And by the way, we make the caramel popcorn every Sunday for football, I told the kids we have to take a break and they all started complaining :) Thanks Annie!!!

  • Patti T,

    I made my first tortillas when I went to make enchiladas and panicked when I realized I didn’t have any. I was surprised how easy they were to make, and I always have the ingredients on hand. I have a gas stove and cooked them right on the grates, not even a skillet to clean, that is always a plus. My family couldn’t believe that I whipped up my own so quickly and we all agreed they tasted way better. I love reading your blog, I haven’t made any in a while and after reading this I will be making some soon.

  • Claire

    Thanks for sharing, Annie. :-) I’m glad a tortilla press is not necessary. I am not a fan of unnecessary kitchen gadgets!

  • Annie

    I haven’t tried it.

  • Girl, you get BIG props for that one. I am LAY-ZAY when it comes to tortillas! I’ll just sit back and be in awe of you for the rest of the day! :)

  • I’ve never thought of making these at home before! I fajitas and burritos a lot, so I love the idea of having them with homemade tortillas, it’s also great they can be frozen. Can’t wait to give them a try!

  • Jenn

    Home made are so much better! I was taught by my grandma really young and they’ve been a staple for my family but we don’t have an exact recipe. I’ve never thought to use butter since we always use canola oil. I will have to give that a try, thanks for the idea!

  • I LOVE homemade tortillas. love them. LOVE them!

  • I’ve made something very similar to these, but had trouble getting them thin enough. Definitely think it’s time to try again!

  • I made these using the same recipe a few weeks ago and they are awesome! So much lighter and fluffier than storebought tortillas. For the record, I used butter and love the flavor that it gave them. I really need to make a huge batch of these to freeze.

  • Such a good idea! I never knew it was so easy to make tortillas.

  • Yeah!!! I was just thinking yesterday I wanted to try to make tortillas at home to go with your Black Bean Burritos and today I saw this post! I’m going to try this with some whole wheat flour mixed in…thx for sharing!

  • Your tortillas look perfect!! Never thought to use a food processor- so much easier and quicker!

  • Natalie

    They used to sell these things at Costco and Wal-Mart (maybe they still do?) which are basically uncooked flour tortillas. You just took the raw tortillas out of the package and cooked them on 20 seconds each side and they were incredible. I wonder if you could make these up and freeze them without cooking them…Either way I’m sure they’re delicious.

  • Stacey

    Look good! Where did you get the tray for the diameter sizing? Thanks

  • I some how missed this when Shawnda posted it, but the second I saw them on Nikki’s blog I knew I needed to try them. I have no idea why I haven’t done it yet, but I think you’re post has finally pushed me enough to do it!

    PS. I’m not sure if anyone else is having this issue, but I couldn’t comment from the main page. I kept hitting “add comment” but nothing would happen. Once I opened the individual post I was able to comment. Just a heads up!

  • This is awesome! I bet they do taste amazing. Thanks for the step by step photos.

  • You rock for making so many foods at home that are usually store-bought! These look simple, quick, and fun to make, and I can’t wait to try them out to taste how good they are too! We love Mexican cuisine around here, so it shouldn’t be too long until I do :)

  • Great looking tortillas, Annie! Aren’t homemade just over-the-top better? So tender and chewy. I’ve been making my own flour tortillas, for awhile now, using The Homesick Texan’s recipe with just 2tsp of oil for the fat and they turn out great. I didn’t find corn tortillas as easy, but finally found a recipe that worked for me, but I did have to use a tortilla press on those. The corn flour just didn’t seem to hold together as easily as wheat flour does.

  • Annie

    It’s a pastry mat and you can find them in lots of places that sell baking equipment, supplies, etc.

  • I want to make this recipe so bad, but I can not add another appliance to my kitchen. Can I use a bread machine??

  • Erica

    I made whole wheat flour tortillas from scratch not too long ago and I agree, they were definitely delicious and fairly simple. The recipe I used was WAY too big (made something like 40 dough balls!), so this recipe sounds a lot more manageable. For nutritional purposes, I would probably sub the white flour for whole wheat (and taste too – I love the nuttiness and earthy flavour of whole wheat flour!) and shortening for butter or non-hydrogenated margarine.

  • I really want to try these! I had no idea homemade flour tortillas could be so easy.

  • Oh yes!!!! A post I’ve been waiting on forever. I live in Hawaii & while there is great food-Thai, Japanese, Chinese, Hawaiian, etc-their Mexican food is subpar. Every time I go home to Texas, I (ashamedly)eat tons of flour tortillas. I can’t wait to try this!

  • I love homemade flour tortillas! I understand that people freak out about the use of solid shortening, but traditional tortillas are made with LARD! (And they taste EVEN BETTER!) I consider homemade tortillas a delicious (and occasional) treat, so I don’t beat myself up about the trans fat issue. Everything in moderation.

  • Annie

    Couldn’t agree more.

  • Annie

    What appliance are you referring to? There are instructions for lack of a food processor in the instructions.

  • Maryanne

    So, when you say shortening, do you mean lard? I exclusively use lard, tallow, butter, coconut oil, and olive oil now (and some sesame oil). I’m hoping I can use some good lard to make these. I feel like it would taste better than butter in the tortillas. Thanks for posting this – we’re seriously addicted to Mexican food in my house, and I can’t wait to try a healthier tortilla!

  • Hmm, it never would have occurred to me to make my own tortillas. I certainly use them enough, so I will need to give this a try!

  • Taylor Thomson

    me and my best friend love taquitos but they are so expensive we would like to make them by hand but don’t know how to go about it. Suggestions?

  • Annie

    I have a recipe on the blog. Just use the search bar. Enjoy!

  • Maryanne – I’m with you completely on your choice of fats! I made these last night using lard and it worked perfectly. Lard should be able to be easily substituted for any recipe calling for shortening.

  • I love homemade tortillas! When I lived in China we couldn’t buy tortillas in the store, so my mom and I went to making our own from scratch. It was so fun and they were delicious! I haven’t made them since being back in the States but this post has reminded me to!

  • These look delicious, I had never thought of making my own tortillas before! do you know how to make them with corn or other flours to make a gluten free option?

  • Tamara

    As often as we eat tortillas, I need to try this recipe! I never thought about making my own. Thanks!!

  • Perfect. Everyone should try this. The first time I made small ones for soft chicken tacos I was amazed at the difference. I remember getting hot corn tortillas from a stall at the farmers market in Monterey California. They were heavenly.

  • Making my own tortillas is something that is on my “must try” list I just never seem to get around to it, partly because I didn’t have a press. Thanks for removing that excuse:)

  • Annie

    I was the same way before, and was so excited to find I could just use a rolling pin!

  • Pinned! They look delicious :)

  • *beaming* I was so excited about this! I learned to make tortillas as a teen. My childhood sweethearts mom worked at a burrito shop…(taco) and she was a pro. Now I wont touch anything but real ones. Anyway…in my laziness I usually use the quaker brand mix these days, but I was glad to see you use shortening. They ARE traditionally made with lard, as another reader mentioned, which is fine with me also but shortening is the perfect substitute if you dont have any lard hanging around…although I cannot imagine why anyone wouldn’t have a running supply if lard on hand, lol! Oh just for fun…I learned something way back when I’d like to share…in Mexico they often use what’s on hand. Often its lard that they’ve saved from slaughtering a pig. Anyway, if they use everything there especially if they’re poorer because it counts and my husband had an aunt who actually made tortilla with whatever fat she had on hand which was often bacon grease. The first time I tried her tortillas I was horrified. I didn’t care to have my white flour carb explosion interrupted by that oddly strange but familiar flavor(I couldn’t place it immediately). But he loved them and always got very excited when she visited. Now, that im older I think it is a lot cooler than I did back then
    . I love how resourceful people can be when they’re trying to make enough out of very little…

  • This is so great. I was just thinking about making homemade tortillas but I hadn’t found a recipe yet! Can’t wait to try them!

  • Dee

    If you do not have a food processor can these be made with a mixer or just by hand?

  • Annie

    Please read the post, this is discussed in the instructions.

  • Lauren

    I am excited to see you are going to try corn tortillas – I am wondering if there is a good gluten free recipie out there

  • Ashli

    Just made these to have with dinner tonight and they are great!!!! Very simple and delicious even if you can’t get them completely round:)

  • We have tried the tortillas today.
    Normally we always buy them, but today we have forgotten.
    I remembered your recipe and we love your tortillas.
    We just need a little work on the form, our tortillas have become not really round. ;)
    But we are working on it …
    Thanks for the recipe

  • Amy

    I had my cousin and her husband over for Mexican meal on Saturday night and made these for the first time. I will never buy flour tortillas again. These were soft and delicous. SO easy to make. Thanks for adding another recipe to my Mexican menu!

  • elisa

    Hi! I made these tortillas for lunch today. My kids loved them!! Thank you so much for posting this recipe. I’ve tried numerous other ones, and they were always lacking something. I have to admit, I did not use a processor. Instead I kneaded the dough by hand. They were just right. They were best when they had cooled down completely. I’m not sure why, but they were kind of stiff right off the comal. Again, once they cooled down, they were perfect. A million thank you’s!

  • Jennifer

    First time making flour tortilla shells, this recipe is perfect. What is the best method to reheat them when you defrost them?

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  • Annie

    I would just let them thaw in the fridge.

  • Annie

    If they were stiff you likely cooked them just a little too long. Glad you enjoyed them.

  • Jill

    I have tried many tortilla recipes and this is the best. Oi used 1/2 whole wheat, 1/2 butter and 1/2 oil. They were delicious!!
    I check your blog everyday…love that your recipes work perfectly.

  • Jennifer

    Thank you

  • May

    I just want to thank you for sharing this recipe. I made these yesterday and thought that it was the easiest thing to achieve! It tastes just like store bought but is probably much much better without all those extra additives. I think I’ll try to attempt making whole-wheat next time. We’ll see how that goes :)

  • Monica

    Just a quick tip on reheating flour tortillas. Sprinkle them with water, before heating them on a hot non stick skillet. Don’t microwave them! One other thing don’t use butter, use any other kind of shortening. Trust me!! I dont live in the US, and we eat flour tortillas every week. Although our favorite are corn tortillas. We eat them almost every day at home!!!! Delicious!!

  • Priscilla

    My husband and I made these last night and they were SOOOOO good. Thank you!!! I will never buy tortillas again!

  • I Love this!

  • Victoria

    I tried wholemeal flour and the result was not good. Very tough instead of light flexible tortillas.

  • Ilovekismetsweets

    What type of skillet did you use? Looks like an iron skillet in the photo. Thanks for sharing!

  • Anonymous

    It’s a cast iron skillet, though you can use any kind you like.

  • April

    Whipped this recipe up about 30 min before I picked my son up from school. Very good! And just since everyone keeps bringing this up, I used 2 cups AP flour and 1 cup WW flour and they worked perfectly.

  • Sheilah

    If you have a gas stove then put the flame on low and place a flour tortilla directly over the flame but continue to move the tortilla around every couple seconds. Flip over and repeat. Place them inside a dish towel and cover to keep warm.

  • chelsea

    i made these tonight and they were wonderful. fat and fluffy and sooooo good! a thousand times better than the store bought ones- nothing compares. this will be my go-to recipe for sure!

  • Michelle

    I finally got around to making these and Thank You Annie!! I surprised myself by how good they were and how easy they were to make! Just like you promised. I will also now save the $3+ per package of tortillas at the grocery store. Totally worth it.

  • Angelcakeshawaii

    I finally made these last night! They are awesome, Annie of course. I will never buy tortillas again. Thank you!

  • Coby

    I made these last week and they were so delicious and soft! I actually used butter, because I’m pretty much “anti-shortening.” They were worth the effort – and were actually very easy!

  • Miranda

    I’m going to make these tomarrow night for dinner (enchiladas) but was wondering about the ‘dough blade’ on the food processor. I inherited my food processor from my grandma a few years ago and just recently started using it, but it only came with one blade. What is the difference between a regular blade and a dough blade? Do you think it would matter much if I just used whatever blade mine has? Otherwise, I will just use the fork method to be safe, it just seems like the food processor would make it quicker and easier. Thanks!

  • annieseats

    I doubt it matters much which blade you use. Enjoy!

  • Terri

    I realize that I am late to the party, but I have to say that we loved these! I cannot believe (1) how much better they are than store-bought, and (2) how easy they were. I do not have a dough blade in my food processor but used a stand mixer (first with the regular mixing blade, then with the dough hook as I added water) with no problem. It would have been easy enough to do by hand as well. I used butter, as I didn’t have any shortening, but I am considering buying some lard to try next time. The butter was completely fine, though, and I will definitely be making these again.

  • I don’t know the difference betweent blades, but for Peter’s sake, please use corn tortillas if you are making enchiladas. They are even easier to make, if you don’t have a store that sells them nearby and 100 times better in that application.

  • shir

    Annie, have you ever made tortilla chips out of these?

  • annieseats

    No, sorry.

  • Abigail

    I want to make a giant tortilla to make a mexican pizza with, but dont have a skillet big enough for this. do you think It would work to bake the tortilla instead?

  • annieseats

    I’m not sure. I suppose maybe but you’d have to be super careful not to overbake since they already cook for such a short time. Good luck!

  • Heather

    I made this exactly according to the recipe, and they were delicious. I used butter. The dough was delightful and easy to work with. Thanks once again!

  • Making these tonight to go along with chicken fajitas- thanks!


  • Made these a couple days ago and they are wonderful! I never thought I’d be the kind of person who made tortillas but here I am. :)I also experimented with a whole wheat version in case anyone was wondering… I just replaced one of the cups of AP flour with whole wheat and they turned out great too. Yum!

  • Made these with 1/2 whole wheat flour, they turned out great! They DO taste so much better than store bought!

  • Made these to it for dinner, turned out very well! Thanks for the puch to DIY tortillas. Have you tried them with butter instead of shortening? I’d prefer butter but wondered about the taste and texture.

  • annieseats

    I haven’t yet, but I believe another reader has with success. You might want to check through the comments but I’m pretty sure I remember that correctly. So glad you enjoyed them!

  • Michelle

    I made these tonight, and they were wonderful. I used butter, and it worked beautifully. I did, however, learn that I need a new food processor…the junky one that I have will not be making an appearance the next time they are made. :P Thank you for the recipe. :)

  • Jessica Ross

    My mom makes tortilla chips by frying store bought tortillas, cut in wedges, in oil. They turn out really well. I don’t see why you couldn’t do the same thing with these:)

  • Ya

    I made this today. It was like a biscuit though. I am sure I have over cooked it. I will give a try again. But it was very tasty though.Thanks for all your posts. I love them and am trying one by one.

  • Jessica

    These are fabulous! Can you please do a tutorial on how you roll your tortillas and pie crusts into such perfect circles? Mine always end up in such funny shapes. Thanks!

  • Ruthie

    Annie, thanks always for the lovely recipes. Saw this and thought of you! :)

  • annieseats

    Thanks for this link!

  • Kristi Kay Ellsworth

    Would you recommend freezing the dough and using later or making to completion and then freezing?

  • annieseats

    I freeze after they are cooked. They freeze very well!

  • Kristi Kay Ellsworth

    Thanks! I love these. I experimented with 2 cups white whole wheat and 1 cup AP flour and while I am sure the texture isn’t quite the same they are still quite wonderful. I love that you make it seem possible to make pretty much ANYTHING!

  • annieseats

    If you’re looking for a whole grain option, use 100% white whole wheat flour. That’s what we use pretty much every time we make these now and they are great. Just as good as with AP flour.

  • Kristi Kay Ellsworth

    Ooo! Thanks!

  • Melanie

    I made these with refined coconut oil. I used refined so it didn’t taste like coconut. They turned out great, nice and tender! Thanks for another great recipe!

  • annieseats

    Ooh, great idea! Thanks for the tip.

  • Maria Eufemia

    Do you use 100% white whole wheat for all 3 cups, now? Or do you still keep some proportion in AP flour? Thanks in advance. I love your recipes and have started using whole wheat flour due to your fabulous blog! :)

  • annieseats

    Hi Maria,
    Yes, I do use all white whole wheat flour when I make these now. I’m glad you have started using it too! It’s such a great way to help make the whole grain switch. :)

  • So, no oil in the pan? Just heat and cook? And when you say “knead” in the food processor for 30 seconds, do you mean with the regular blade?

  • annieseats

    No oil in the pan. You can knead with the dough blade or the regular blade – it doesn’t really matter.

  • Erika Williams

    Could you use a blender instead of a food processor lol

  • annieseats

    I think some high end blenders might work for that, but I have never tried it so I can’t say for sure. Food processor is your best bet for good results.

  • Tracy J.

    I always use flour tortillas for enchiladas. I bet these would be great! Thanks Annie!