These 30-Minute Homemade Flour Tortillas are soft, flexible, and made with just four pantry staples. No yeast, no resting time, and no special equipment needed. They’re perfect for tacos, wraps, quesadillas, or any meal that calls for warm, fresh tortillas.
Why You’ll Love This Recipe
- Ready in just 30 minutes from start to finish
- Made with simple pantry ingredients
- Soft, pliable, and perfect for folding
- No yeast or complicated steps
- Better than store-bought tortillas
Ingredients
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 2/3 cups hot water
- 1/4 cup vegetable oil
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the hot water and vegetable oil. Mix with your hands until a soft dough forms and all liquid is absorbed.
- If the dough feels sticky, add flour 1 tablespoon at a time until soft but not sticky.
- Transfer the dough to a work surface and knead about 10 times until smooth.
- Divide dough into 12 equal balls and flatten each slightly into a puck shape.
- Lightly flour both sides of each piece, cover with a towel, and set aside.
- Heat a large nonstick pan over medium-high heat.
- Roll one dough piece into an 8-inch circle and place it in the hot pan.
- Cook for about 1 minute, flip, and cook another 30 seconds until golden spots appear.
- Transfer to a towel and keep covered while cooking remaining tortillas.
Tips & Tricks
- Hot water helps create soft tortillas
- Do not overcook or tortillas will become stiff
- Keep cooked tortillas wrapped to retain moisture
- Roll dough thin for softer, more flexible tortillas
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegan
Notes
These tortillas work beautifully for tacos, wraps, burritos, or even homemade flatbread pizzas. You can double the recipe easily for meal prep.
Nutrition (Approximate per tortilla)
- Calories: 160
- Protein: 4g
- Carbohydrates: 26g
- Fat: 5g
FAQ
Can I use whole wheat flour?
Yes, substitute half the flour for whole wheat for best texture.
Why is my dough sticky?
Humidity can affect dough. Add flour gradually until soft but not sticky.
Do I need a cast iron pan?
No, a nonstick pan works perfectly.
Can I make these ahead of time?
Yes, they reheat well and stay soft.
Why do bubbles form while cooking?
This means the tortilla is cooking correctly.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze up to 2 months with parchment between tortillas
- Reheat: Warm in a dry skillet or wrapped in foil
Similar Recipes
30-Minute Homemade Flour Tortillas
Ingredients
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 2/3 cups hot water
- 1/4 cup vegetable oil
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the hot water and vegetable oil. Mix with your hands until a soft dough forms and all liquid is absorbed.
- If the dough feels sticky, add flour 1 tablespoon at a time until soft but not sticky.
- Transfer the dough to a work surface and knead about 10 times until smooth.
- Divide dough into 12 equal balls and flatten each slightly into a puck shape.
- Lightly flour both sides of each piece, cover with a towel, and set aside.
- Heat a large nonstick pan over medium-high heat.
- Roll one dough piece into an 8-inch circle and place it in the hot pan.
- Cook for about 1 minute, flip, and cook another 30 seconds until golden spots appear.
- Transfer to a towel and keep covered while cooking remaining tortillas.
Notes
Conclusion
These 30-Minute Homemade Flour Tortillas are proof that fresh bread doesn’t have to be complicated. Soft, warm, and incredibly versatile, they’ll quickly become a staple in your kitchen.