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4.98 from 71 votes

Flour Tortilla Recipe

This flour tortilla recipe is made from 5 Ingredients. The tortillas are soft, easy, and can be used for burritos, tacos, and more!!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 12 tortillas
Author: Lil' Luna



  • In a medium bowl, mix 2 cups of flour, 1 teaspoon baking powder, and 1 teaspoon salt with a whisk or wooden spoon. Add ½ cup melted butter and ¾ cup warm water and mix with your hands until combined.
  • Add more flour if needed 1 tablespoon at a time, but the dough texture should be a little sticky. Let dough rest for 10 minutes.
  • Heat a large skillet over medium heat.
  • While the skillet is heating up, portion the dough into 12 dough balls of equal portions. On a lightly floured work surface, use a pastry roller (or rolling pin) to roll each ball out into a circle about 8 inches wide.
  • Add one tortilla at a time to a skillet on medium-high heat and cook for about 1 minute on each side (or until bubbles form and golden brown spots form on both sides).



Make ahead of time. Store cooked tortillas in a large resealable plastic bag on the counter for 2–3 days, or in the refrigerator for 1 week. These can also be frozen in a resealable plastic freezer bag for 4–5 months. 
Serving tip. The easiest way to keep tortillas warm for serving is to use a tortilla warmer. If you do not have one, you can use a pot with a lid that is slightly bigger than the tortillas.
Use it up. Tortillas can be used to make Enchiladas, Chicken Tacos, Flautas, and Chimichangas.


Serving: 1tortilla | Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 236IU | Calcium: 24mg | Iron: 2mg