Homemade Wheat Tortillas


Is there anything better than fresh, warm, homemade tortillas?! I think not! They make any meal top notch and have you begging for more. I always thought they were super difficult to make and that you need a recipe from a long lost Mexican grandmother. But if you can mix flour and water together then you can make tortillas! Keep in a ziplock bag and you will always have fresh tortillas in your fridge and impress all of your dinner guests!


  1. Roll tortillas pretty thin. You want them to be as translucent as possible. Thick tortillas won’t be tender.
  2. When rolling out the tortillas, if the dough keeps shrinking back, allow the dough to rest more. This allows the gluten to relax.
  3. If your tortillas feel stiff after cooking, you’ve cooked them too long or the heat was too high.
  4. Wipe out the pan in between tortillas with a damp paper towel if flour is starting to accumulate.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 vegetable oil
  • 1 cup warm water


  1. Mix flour, salt and baking powder in the bowl until combined.
  2. Combine oil and water. Pour water mixture into the dry mixture with the mixer running. Continue to mix until it forms a ball. Either mix it in the mixer or take it out and hand knead it until it is smooth.
  3. Divide up dough into small flatten balls.
  4. Allow dough to rest on a floured surface under a towel for 15-30 minutes.
  5. Roll out each ball until desired size and paper thin. Making sure to keep surface floured to prevent sticking. Don’t stack tortillas on top of each other as they will become sticky as well.
  6. Heat pan to medium high heat.
  7. Cook dough until bottom surface has pale brown spots or is bubbly. Flip and cook the other side. It should take about 30-45 second per tortilla.
  8. Serve warm or allow to cool and store in an air tight bag until needed.

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