Homemade Flour Tortillas

Homemade Flour Tortillas

Once you’ve made your own flour tortillas at home, you will never go back! Now that I’ve started making flour tortillas, even my grown boys keep asking for the recipe so they can make them at home! That’s a great sign that these are super yummy because most kids would much rather pick up ready-made tortillas for their tacos than take the time to make them at home! 
Literally, four ingredients make these fabulously delicious tortillas: flour, salt, water, and olive oil. They are the best for tacos or fajitas, but if you roll them out really thin, you can use them for enchiladas, too. 
The key to making them is to either have a really great tortilla press or a rolling pin and good, strong arm muscles! Roll them out to about 7-8 inches if possible, because once you stop rolling they tend to spring back an inch or so in diameter.
Fry them up on a griddle or cast-iron skillet and serve them hot off the grill with your taco salad or fold them in a taco rack to fill with all the goodies.
Servings 8 taco or fajita-sized tortillas


  • 2 cups all-purpose flour plus extra for rolling out tortillas
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil


  • Combine flour and salt in a bowl. Stir oil into the water and add to flour mixture. Blend well with a fork or wooden spoon until a soft dough forms.
  • The dough will be sticky at this point, so gather it into a ball and dust it with extra flour as needed.
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  • Knead on a floured surface until dough is smooth and elastic, approximately 6-8 minutes.
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  • Divide dough into 8 smaller balls. At this point, you can wrap each ball in plastic wrap and refrigerate until ready to cook.
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  • When ready to roll and cook the tortillas, coat the bottom of a cast-iron skillet with canola oil or cooking spray and place over medium heat on the stove.
  • Roll each ball out on a floured surface to a circle that is about 7 inches in diameter. You can also use a good tortilla press if you have one. The press helps to ensure a nice circular shape, whereas the rolling pin can make the shape a little less than round! I find that I use my tortilla press to get the round shape and then move the tortilla to a floured board to roll out a little bit larger.
  • As you roll each one, place it in the skillet and cook for about one minute on each side, or until tortilla is cooked through and edges are just beginning to brown. Keep cooked tortillas in a warm towel or in foil until ready to use for tacos or Fiesta Pizzas.
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