Homemade tortillas are soft, flexible, and rich with fresh, simple flavor. Made with pantry staples and no preservatives, they’re the perfect upgrade for tacos, wraps, quesadillas, or any meal that deserves something better than store-bought. Once you make them from scratch, there’s no going back.
Combine dry ingredients: Whisk the flour, salt, and baking powder together in a medium bowl to evenly distribute everything.
Add wet ingredients: Create a well in the center of the flour mixture and pour in the warm water and olive oil.
Mix the dough: Stir from the outside in until a shaggy dough forms and the mixture begins to come together.
Knead the dough: Turn the dough out onto a floured surface and knead for 1–2 minutes until smooth and elastic.
Divide portions: Cut the dough into 12 equal pieces, then gently roll each one into a ball without overworking it.
Rest the dough: Roll each ball lightly in flour, cover with a clean towel, and let them rest on the counter for 30 minutes.
Roll out tortillas: Flatten a dough ball by hand on a floured surface, dust the top with flour, and roll it out until nearly transparent.
Stack with flour: Place each rolled tortilla on a plate with a light dusting of flour between layers to prevent sticking.
Cook the tortillas: Heat and oil a flat skillet, cook each tortilla until light brown spots appear, flip, and cook the other side. Stack cooked tortillas on a plate and cover with a towel to keep warm.
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Notes
Use warm water: Slightly warm water helps hydrate the dough more effectively for a soft texture.
Let the dough rest: Resting relaxes the gluten, making the dough easier to roll and keeping tortillas tender.
Avoid over-kneading: A quick knead is all you need — overworking can make the tortillas stiff.
Watch the heat: Keep the skillet hot enough for quick browning, but not so hot that the tortillas burn.
Freeze extras: Once cooled, tortillas freeze well—just separate with parchment and store in a sealed bag.