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Stack of homemade flour tortillas slightly wrapped in a towel with rolling pin nearby.
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5 from 11 votes

Homemade Flour Tortillas

Learn how to make homemade flour tortillas from scratch without a press with this easy recipe! Just 5 ingredients, a rolling pin, and a cast iron skillet!
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 8 tortillas
Calories 157kcal
Author Yumna Jawad



  • In the bowl of a food processor, add flour, baking powder and salt. Pulse 3 to 4 times. Add butter cubes and pulse 10 to 12 times, or until the mixture resembles coarse crumbs.
  • With the food processor running, stream in the milk and process until a wet dough forms.
  • Lightly flour a work surface and transfer the dough on top. Knead until a smooth dough forms, about 3 minutes. Cover the dough with plastic wrap and let it sit at room temperature for up to 1 hour.
  • Lightly flour your work surface again, then cut the dough into 8 equal pieces. Roll each piece into a ball, then cover with a tea towel and let rest for 10 minutes.
  • Once rested, roll each dough ball into a large round that is almost paper thin and 7-inches in diameter.
  • When all the dough has been rolled out, heat a dry, coated cast iron skillet or griddle over medium-high heat. You can test if the skillet is hot enough by sprinkling a few drops of water on the skillet. If it sizzles and evaporates right away, the skillet is ready.
  • Working with one tortilla at a time, place on the hot skillet and cook for about 1 to 2 minutes per side, or until golden brown with a few dark brown spots.
  • Serve warm, or reheat in the microwave before using.



Storage: Tortillas can be stored in an airtight container for up to 1 week in the fridge. Warm in the microwave. You can also freeze homemade tortillas for up to 3 months. It's best to separate them between sheets of parchment paper and store them in a freezer-safe bag or container.
Allow the dough to rest. This is important as it relaxes the gluten, making it easier to roll it out.
Use parchment paper. If the dough sticks to the rolling pin or work area, place the dough between two sheets of parchment paper to create a barrier.
Use a hot skillet. Make sure your pan is hot before cooking the tortillas. You can test by sprinkling a few drops of water - if it sizzles and evaporates, it's ready.


Calories: 157kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Calcium: 32mg | Iron: 1mg