3-Ingredient Homemade Flour Tortillas

You'll never buy tortillas from the store again once you see how easy it is to whip up soft homemade flour tortillas at home with just 3 ingredients!

Course Side Dish

Cuisine Mexican

Keyword Flour Tortillas, Homemade Flour Tortillas, tortilla, Tortillas

Prep Time 15

Cook Time 45

Resting Time 1

Total Time 2

Servings Tortillas

Calories 85kcal

Author Stacey aka the Soccer Mom

Cost $5

Add flour and hot water to a large heat-safe bowl.
Stir the flour and water together until the mixture becomes too tough to stir.
Make sure the dough is a safe temperature to handle, then finish kneading the dough with your hands. It should be soft and smooth like playdough. You can add more hot water if needed.
Brush the surface of the dough with oil, cover the bowl with plastic wrap, and allow to rest for at least an hour.

Remove the dough from the bowl and divide into 4 equal parts.
Further divide each of those 4 portions into 4 equal pieces, so you end up with 16 balls of dough that are roughly the same size.
Flatten each dough ball with your hands, then place into piles, spraying or brushing with oil between each piece to prevent them from sticking together.
Once all pieces are initially flattened, use a rolling pin to roll each tortilla out to approximately 7 inches in diameter. Once you have half of them rolled out, you can heat your pan.

Add 1/2 teaspoon of oil to a pan over medium heat. Once the oil is hot, add one tortilla and cook for 2 minutes per side.
Continue rolling out the remaining dough while you cook the tortillas.
Add a bit more oil before cooking each tortilla to prevent sticking. If the tortillas start browning or cooking too quickly, reduce the heat.
Place tortillas in a tortilla warmer (or on a plate covered by a clean kitchen towel) as you make them, to keep them soft and warm.

Nutrition information is provided as an estimate only.

Prep Tips:

Serving - Cover the cooked tortillas with a clean dish towel to keep them soft and pliable while serving.

Yield - This recipe makes 16 tortillas that are 7-inches in diameter, the perfect size for tacos. If you're wanting to make larger tortillas that are sized for burritos, divide the dough into 8 portions instead of 16, before rolling out and cooking.

Storage - Keep leftovers in a large zip-top bag or airtight container in the fridge for up to a week.