The best homemade flour tortillas recipe you can make with just 4 ingredients. No mixer, no tortilla press, and no yeast are needed. Making simple DIY tortillas without baking powder, butter, lard, or shortening is super easy and affordable.
These warm unleavened flatbreads are thin, soft, bubbly, yeast-free, and perfect for wrapping, folding, or topping. Unbelievably flavorful, super cheap, and so versatile. They can be made ahead and warmed on the stovetop or in the microwave just before serving.
Love more homemade tortillas? Try my 2 ingredient sweet potato tortillas, lentil wraps, and high-protein quinoa tortillas.
What do I love most? They smell like home! Absolutely fantastic, you are going to love them!
Simple Recipe For Homemade Flour Tortillas
There are countless delicious ways you can use these pliable flatbreads. We love making chewy flour tortillas for wraps, quesadillas, tacos, burritos, or enchiladas. Nothing smells and tastes as good as a big batch of fresh tortillas.
Warm tortillas are one of those classic comfort foods that everyone loves. They are the most perfect side or base for almost anything. But don't be surprised if you end up eating some of them with creamy Nutella spread. Yes, you can transform them into a delightful sweet treat, yum!
Save money by learning how to make these incredibly delicious homemade tortillas. Prepare to master this easy recipe and you'll never have to buy those expensive tortillas ever again.
Trust me, they are worth your time and effort. Plus, they are super simple to make, you'll want to have a few on hand all the time. Also, this beginner-friendly recipe for no-yeast flour tortillas is not difficult at all. They are fun to make (even with your kids!) and lovingly satisfying to eat!
For a gluten-free tortilla option try my homemade spinach wraps or 2 ingredient oat tortillas.
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They are a tasty foundation for a quick cozy meal for lunch or dinner.
Perfect for family gatherings, picnics, or potlucks, as well.
So let's make them together right away!
Homemade Flour Tortillas Recipe Ingredients
What do you need to make homemade tortillas?
You need only 4 inexpensive ingredients to whip up the fastest flour tortillas. I'm sure you already have them in your pantry. No excuses here, surprise your loved ones with a big stack of yummy tortillas. All you need is:
- All-purpose flour
- Extra virgin olive oil (or any neutral oil)
- Warm water
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
Time needed: 45 minutes
How to make soft homemade tortillas from scratch?
- Whisk
First, in a large bowl whisk together flour and salt.
- Add water and oil
After that add olive oil and mix until you get a crumbly mixture. Then gradually mix in warm water until the dough starts to come together. Add flour as needed.
- Knead
Transfer the dough onto a lightly floured surface and knead until smooth for 3-4 minutes.
- Let it rest
Dust with flour on the bottom of the bowl you previously used, transfer the dough to it and cover it with a clean kitchen towel. Let it rest for at least 15 minutes to 1 hour. This will make it easier to roll out.
- Divide and roll-out
After resting, knead the dough again for 1 minute and divide it into 10 equal portions. With your hands, form a ball from each portion and roll it out into a thin disk (6-7 inches) with a rolling pin. Keep the remaining portions covered with a dish towel.
- Cook
After you have rolled out 2-3 tortillas heat a dry non-stick frying pan, heavy-bottomed skillet, or a cast iron pan over medium-high heat. Wait until the pan is hot to place on the first tortilla. Cook each side for 35-50 seconds or until it puffs up and gets nice brown spots. If your tortillas are cooking slowly increase the heat. But be cautious, if the pan starts smoking and browns the tortillas quickly, turn the heat down again. Transfer the cooked tortilla to a kitchen towel and cover. While one tortilla is cooking, roll out the remaining tortillas. Repeat the same with the rest.
- Serve warm
After cooking, stack cooking and cover them entirely with a dishcloth to let them steam and be soft. Serve warm stuffed with this Mediterranean black bean and corn salad, alongside vegan scrambled eggs, with high-protein vegan tuna salad, or creamy red lentil soup. Maybe this sounds unusual to you but I like eating these tender tortillas with a generous spread of peanut butter and cranberry orange sauce. You should give this combo a try, it's so good!
Store cooled leftovers in a resealable plastic bag, at room temperature for 4-5 days. Reheat in a heated pan, skillet, or microwave until warm and pliable.
Few Expert Tips and Tricks For Success
- It's important to roll your tortillas fairly thin with the same thickness all around the edges. The thinner, the better. Thick tortillas won't be soft.
- Use extra virgin olive oil or any unflavored oil (sunflower or avocado oil). I don't recommend coconut or peanut oil since this will affect the taste of the dough.
- It's important to let the dough rest before rolling out, in this way, the glutens are released and the dough becomes elastic and stretchy.
- While you are cooking the tortillas keep each cooked tortilla stacked one upon another and wrapped in a clean kitchen towel. In this way, the residual steam stays trapped in the towel and keeps it warm and moist.
- If your tortillas are hard after cooking you either cook them longer than necessary or on very high heat. Adjust the heat to medium-high and cook until you see nice bubbles and light brown spots on each side (see the photos above).
FAQ for Homemade Flour Tortillas Recipe
Let tortillas cool completely and store them in a resealable plastic bag, at room temperature for 4-5 days. If you live in a warm region, keep them in the fridge.
Freeze any cooled leftovers with a piece of parchment paper between them in a freezer-friendly bag for up to a month.
You can use the stovetop method, warm them in a heated non-stick pan or skillet for a few seconds on each side, or place them in the microwave between two damp paper towels for 25-30 seconds.
Absolutely! They are not only healthier, but fresher, tastier, and cheaper, too. Tortillas made at home contain no additives and are lower in fat and salt than commercially made ones.
No, since we used wheat flour these tortillas do contain gluten and aren't gluten-free.
Of course, this recipe for homemade tortillas is completely vegan. They contain no lard, no butter, and no animal fat thus making them a perfect vegan-friendly option.
No, these flour tortillas are made without baking powder and yeast. They contain no leavening agents at all. This makes them a good bread option if you are celebrating the biblical festival of Days of Unleavened Bread.
There are multiple reasons why your tortillas came out stiff after cooking: you overcooked them, the pan was not hot enough, or you didn't knead the dough long enough so it would release the glutens.
Probably they are too thick or you cook them at a very low temperature. Roll them out as thin as you can and cook them over medium-high heat.
No, you won't need a tortilla press to make this easy recipe. I think it is unnecessary since you can easily roll them out with a rolling pin.
What are tortillas served with?
- Crispy Red Lentil Tofu
- Black Bean and Corn Salad
- Crispy Quinoa Patties
- 5 Minute Avocado Dip
- Immunity Boosting Carrot & Parsnip Soup
- Vegan Scrambled Eggs
- Creamy Vegan Tuna Salad
- Hearty Red Cabbage Soup
- Roasted Red Pepper Hummus
- 1-Pot Creamy Potato Soup
📖 Recipe
Homemade Flour Tortillas Recipe (Without Baking Soda)
Equipment
- 1 Bowl
- 1 Non-stick frying pan or heavy-bottomed skillet/cast iron pan
- 1 Rolling Pin
- 1 Clean kitchen towel
Ingredients
- 3 cups + 2 tbsp all purpose flour leveled
- ¼ cup extra virgin olive oil or any unflavored vegetable oil
- 1 cup warm water
- ½ teaspoon fine sea salt
Instructions
- First, in a large bowl whisk together flour and salt.
- After that add olive oil and mix until you get a crumbly mixture. Then gradually mix in warm water until the dough starts to come together.
- Transfer the dough onto a lightly floured surface and knead until smooth for 3-4 minutes. Add flour as needed.
- Dust with flour the bottom of the bowl you previously used, transfer the dough to it, and cover it with a clean kitchen towel. Let it rest for at least 15 minutes to 1 hour. This will make it easier to roll out.
- After resting, knead the dough again for 1 minute and divide it into 10 equal portions. With your hands, form a ball from each portion and roll it out into a thin disk (6-7 inches) with a rolling pin. Keep the remaining portions covered with a dish towel.
- After you have rolled out 2-3 tortillas heat a dry non-stick frying pan, heavy-bottomed skillet, or a cast iron pan over medium-high heat. Wait until the pan is hot to place on the first tortilla. Cook each side for 35-50 seconds or until it puffs up and gets nice brown spots. If your tortillas are cooking slowly increase the heat. But be cautious, if the pan starts smoking and browns the tortillas quickly, turn the heat down again. Transfer the cooked tortilla to a kitchen towel and cover. While one tortilla is cooking, roll out the remaining tortillas. Repeat the same with the rest.
- After cooking, stack your tortillas and cover them entirely with a dishcloth to let them steam and be soft. Serve warm stuffed with this Mediterranean black bean and corn salad, alongside vegan scrambled eggs, with high-protein vegan tuna salad, or creamy red lentil soup. Maybe this sounds unusual to you but I like eating these tender tortillas with a generous spread of peanut butter and cranberry orange sauce. You should definitely give this combo a try. Store cooled leftovers in a resealable plastic bag, at room temperature for 4-5 days. Reheat in a heated pan, skillet, or microwave until warm and pliable.
Notes
- It's important to roll your tortillas fairly thin with the same thickness all around the edges. The thinner, the better. Thick tortillas won't be soft.
- Use extra virgin olive oil or any unflavored oil (sunflower or avocado oil). I don't recommend coconut or peanut oil since this will affect the taste of the dough.
- It's important to let the dough rest before rolling out, in this way the glutens are released and the dough becomes elastic and stretchy.
- While you are cooking the tortillas keep each cooked tortilla stacked one upon another and wrapped in a clean kitchen towel. In this way, the residual steam stays trapped in the towel and keeps them warm and moist.
- If your tortillas are hard after cooking you either cooked them longer than necessary or on very high heat. Adjust the heat to medium-high and cook until you see nice bubbles and light brown spots on each side (see the photos above).
Nutrition
Did you try this homemade flour tortilla recipe? If yes, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!
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Love, Marinela💚
Jennifer says
can I use baking powder instead of baking soda for homemade tortillas?
Marinela Malcheva says
Hi, Jennifer, no baking powder or soda are needed for this tortilla recipe. You can see all the ingredients in the recipe card at the bottom of the post.