Soft homemade flour tortillas. These tortilla wraps are the perfect ingredients for your tacos, quesadillas, burritos, and fajitas.
Learn how to make soft, flexible tender homemade tortilla wraps with just 5 ingredients (including water!) They taste so much better than storebought flour tortillas, and you can make them any size you like.
These are SO easy to make at home! Plus, you can use white or whole wheat flour.
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I need an Easy Tortilla Recipe!
If homemade tortillas sound daunting, don't worry, this simple recipe is easy to follow and gives excellent results.
These are one of the most popular recipes on Sprinkles and Sprouts and over on Pinterest.
People just love them!
Recent reviews
"...Absolutely amazing, tasted great...."
"....These are amazing!.....OMG they were delicious."
"...Perrrrfect, they were totally amazing..."
How to make tortillas
You need just a few simple ingredients to make homemade tortillas!
(This is just an overview! For the full tortilla wrap recipe with printable recipe, see the recipe card at the bottom of the page)
- flour (all purpose or wholewheat)
- salt
- baking powder
- vegetable oil
- hot water
You can make these in a stand mixer, hand mixer or by hand!
You need to combine the flour, salt, and baking powder.
Add in the oil and then mix in hot water until you have a smooth, soft ball of dough. This dough is then divided into 16 portions. To do this, cut the dough in half, then cut each half in half again. Repeat this until you have 16 roughly equal-sized pieces of dough.
Roll each piece into a ball and then use the palm of your hand to flatten them slightly. Cover them with a tea towel and let them rest for 15 minutes.
Once the disks have rested, roll each one out to form your tortilla. You want to roll them as thin as you can, they should be almost transparent.
Once rolled, the flour tortillas are ready to cook. You do this in a dry (so no oil) skillet or frying pan. I usually use my cast iron skillet, but a heavy-based frying pan does the job just as well.
Place a tortilla into the hot skillet and cook for a minute on one side, flip and cook for 30 seconds on the other.
Once cooked, wrap them in a tea-towel while you make the next one. As the wraps are stacked together, they will keep their heat and stay soft and supple.
Recipe Tips
- Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers.
- If you want larger tortillas, divide the mixture into less portions.
- If the disks are hard to roll out or keep shrinking back, then the dough needs to rest for longer. Re-cover with your tea-towel and let them rest for a further 5-10 minutes.
- Don't worry about making the flour wraps the perfect circular shape. As long as they are roughly circular, they will be fine. The more you make them, the easier it is.
- When rolling, roll over the edges. This will ensure the tortilla is an even thickness.
- Ensure you preheat your skillet or frying pan, so the tortilla starts to cook as soon as it hits the pan. This will help keep it soft.
- The tortilla wraps only need 90 seconds in the pan. They should have light golden spots on them, reduce the heat if they are dark, or increase the heat if they are too pale.
- Cooking for 90 seconds means the wraps stay soft and supple. Cooking for longer can make a crispier wrap that cracks when it is rolled.
Can you make these ahead?
You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months.
Allow to come to room temperature before portioning and rolling.
Storing homemade tortillas
Can you store them in the fridge?
Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours.
Can you freeze tortilla wraps
Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months.
With all of the above methods, warm the tortillas through before using:
How to reheat flour tortillas?
You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds.
Enjoy x
Pin this recipe for Homemade Soft Tortilla Wraps. Pin it here.
Get the Recipe
Homemade Soft Tortilla Wrap Recipe
Ingredients
- 3 cups AP flour - see note 1
- 1 teaspoon salt
- 1 teaspoon baking powder
⅓ cup vegetable oil- 1 cup hot water - see note 2
Instructions
- Tip the flour, salt and baking powder into the bowl of your stand mixer. (see note 3 for doing the recipe by hand)
3 cups AP flour
1 teaspoon salt
1 teaspoon baking powder - Use the dough hook to give the dry ingredients a mix, then add in the oil and water .
⅓ cup vegetable oil
1 cup hot water - Mix on a low speed (I use speed 1 on my kitchen aid), pushing down any flour, for 3 minutes until a firm smooth ball forms.
- Flour you bench top and tip the dough out.
- Cut it in half and in half again until you have cut 16 equal pieces (see note 4 if you want bigger or smaller tortillas)
- Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tea-towel.
- Leave the dough to rise for 15-20minutes.
- Place a heavy bottomed frying pan or skillet over a medium heat.
- Lightly flour your bench top and then use a rolling pin to flatten a piece of dough until it is almost transparent.
- Cook the tortilla for 1 minute then flip it ad cook it for a further 30 seconds.
- It should have a few light brown patches on it. If you find it is going too brown then lower the heat.
- Transfer the finsihed tortilla to a clean tea-towel and keep wrapped until ready to serve. (see note 5 for make ahead options)
- Repeat with each ball of dough.
- Serve immediatly or store for later (see note 5)
Notes
- You can replace the AP flour/plain flour with wholewheat flour if you wish.
- Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers.
- To make this by hand, combine the dry ingredients into a bowl then add in the oil and hot water. Start to combine with a spoon and once a rough dough forms, use your hands to knead it into a smooth ball. Continue the recipe as instructed.
- If you want larger tortillas, divide the mixture into less portions.
-
Make-Ahead
You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months. Allow to come to room temperature before portioning and rolling.Storing homemade tortillas
Can you store them in the fridge?
Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours. Can you freeze tortilla wraps
Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months. Will all of the above methods, warm the tortillas through before using:How to reheat flour tortillas?
You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds.
Nutrition
Nutrition is per serving
Adeola says
This is an easy recipe and it turns out really great. We enjoyed every bit of it.
Claire McEwen says
Oh I am so happy 🙂
Cx
Bunmi says
I made this and it was good.. Recipe easy to follow
Juliana says
Gonna give these a go. Can you sub coconut oil for vegetable oil?
Claire McEwen says
I haven't tried it, but I see no reason why it shouldn't work just as well.
Hope that helps 🙂
Cx
Karen Khoo Pin Joo says
Hi,
Can i don’t add the baking powder?
Cheers,
Karen
Claire McEwen says
Hi Karen, I haven't tried it without the baking powder, but I think it could work, but they may be thinner and not as soft.
Hope that helps
Cx
Monique says
This recipe is so awesome. I love it. Easy to make and my kids love it!
Thank you
Claire McEwen says
Oh I am glad!
It is one I use pretty much every week!
Cx
TAM says
These work out great! Do you have any tips for transferring them to the pan once rolled super thin? I found that the hardest part
Claire McEwen says
Hi Tam, so pleased you enjoyed them 🙂
You could try rolling them out on parchment paper/baking paper and then using that to pick them up and transfer them to the pan.
Hope that helps
Cx
Munashe says
Thank you so much.
Last time I tried them it was a disaster but because of this recipe I totally know where I went wrong.
Cynthia says
The tortillas came out really well. Very easy to make, easy to roll out and quick on heat. Thank you so much for this recipe. It's now my go to for all wraps. Keep up the good work.
God bless you.
Claire McEwen says
Oh I am so happy you loved them Cynthia 🙂
Cx
Shirley Liew says
First time making tortilla for me, easy to follow recipe, turns out great. Thank you for sharing. Will be keeping this recipe and also sharing with friends. Thanks again 🙂
Farz says
Hi, I was looking for a tortilla recipe and I found this, however it is almost exactly like making roti, kindly explain the difference to me, I'd really appreciate it, as I wanted to make a Mexican themed wrap, not my usual Indian dishes.
Claire McEwen says
Hi Farz,
They are very similar, although these tortilla wraps are thinner than I would roll a roti.
When I make roti I use a wholewheat flour and less oil (as I tend to brush them with ghee when they are done) I also cook them for longer so they get darker spots on them.
but they are very similar.
Cx
Michelle says
Fabulous recipe! My family demolished these so fast... I may never buy readymade tortillas again. 😉
Glenda says
Hello. Can i use oat flour instead of AP flour?
Claire McEwen says
Hi Glenda,
I am afraid I haven't tried it with oat flour so I don'r know if the liquid content will work.
Sorry I couldn't be more help.
Cx
Jocelle says
Hi. Thanks for this! This is the best recipe so far. Definitely keeping it!
Claire McEwen says
Oh I am so pleased you enjoyed them Jocelle!
Thank you for coming back to comment 🙂
Cx
Tea says
So easy so quick.... aaahh this is a heaven sent recipe. Thank you so much
Claire McEwen says
Hehe, thank you so much Tea!
Glad you enjoyed them 🙂
Cx
Veen says
Amazing recipe thank you so much, this one is a keeper. I used olive oil, made only a third of the recipe and it turned out fine.
Claire McEwen says
Oh I am so pleased you that enjoyed it, and it is great to know that the recipe can be reduced and still work well.
Cx
Chantelle says
Fab recipe thanks
Claire McEwen says
You are welcome Chantelle
Cx
Raffaella says
Tried many recipes but this one was the best! Thanks
Claire McEwen says
Thank you so much, I am so happy you enjoyed it 🙂
Cx
Mewded says
They were amazing! An all time favorite.
Claire McEwen says
Oh I am so pleased you liked them 🙂
Cx
Nicola says
I just made these and they tasted lovely but were crispy instead of soft. What did I do wrong? Thanks
Claire McEwen says
Hi Nicola,
It sounds like you might have cooked them for too long or maybe used too high a heat. Because they are rolled thin, they only need a maximum of 90 seconds cooking in total, over a medium heat.
Hope that helps 🙂
Cx
Kim says
I don't have a microwave at home. Can I heat frozen tortilla using a frying pan ?
Claire McEwen says
You can definitely heat them in a pan instead. I would use a medium-low heat so they don't get too crispy 🙂
Cx
Jay says
Hi Claire,
Thanks a lot for the recipe. It's so easy and simple; and the wraps are super delicious.
Unfortunately, they were breaking when trying to roll them as wraps! Any advice what ingredient should be increased/decreased to make the wraps less breakable while wrapping??
Thanks a lot 🙂
Claire McEwen says
Hi Jay,
I suspect that the wraps might have been cooked too long or they had cooled before you used them. Because they are rolled so thin they only need 90 seconds cooking. This helps to keep them soft and subtle.
Cx
Alice says
Hie Claire
I don't have baking powder, can i use bicarbonate of soda?
Claire McEwen says
Hi Alice,
Bicarbonate of soda won't have the same affect, because it needs an acidic element to help it work.
I would just leave out the baking powder, I have done that before (by mistake) and the recipe still works okay 🙂
Hope that helps
Cx
Ritah says
I don’t think I’ll ever make tortillas again🙆🏽♀️. It’s so much work, difficult to get into that round shape, the first 3 were a flop🤣
Claire McEwen says
They are definitely a labor of love, rolling them all out!
Cx
Roxanne says
Hi I'm trying out this recipe but need fairly large tortillas. How many sections should I cut it into? What size wraps would they be if I sid 16 sections?Thanks
Claire McEwen says
Hi Roxanne,
The recipe, as written, makes 16 small tortillas. If you want more of a jumbo tortilla I would suggest only sectioning the dough into 8 pieces.
Hope that helps
🙂
Dan Plummer says
Hi,
Do you need a mixer to make this? Or can you just use a wooden spoon because I don't have a mixer. 😢
Claire McEwen says
I do use a mixer, but you can do it without, I did it once camping, it works well it just takes a bit of effort!
I use a knife to incorporate the ingredients then turn it out onto my board and knead it with my hands.
Hope that helps
🙂
Kay says
Hi can you use olive oil instead and how much in grams is 3 cups of flour.
Thanks
Claire McEwen says
You could definitely use olive oil instead 🙂
It works out about 420g of flour.
Hope that helps
Cx
Caroline says
This recipe came out really well. It was my first time to make wraps; just have to get the rolling and shaping right..
Claire McEwen says
Oh yeah 🙂
So pleased you enjoyed them Caroline.
I still get some wonky shaped ones occasionally.
I find constantly turning the wrap as you roll it helps to make it more circular. But I don't worry too much as they taste great no matter what shape 😉
Cx
Bronwen Smith says
These are amazing! I used bread flour as I didn't have any other in the house. Initially looked at the volume of dough and didn't think I'd get out 16 wraps and make the first one WAY too thick and big. You need to roll these our super thin, til they're almost see-through. They shrink a lot in the pan, but OMG they were delicious. MUCH better than bought ones. I'll be making and freezing my own from now on.
Claire McEwen says
Oh I am so pleased you enjoyed them Bronwen, they take some rolling but I hope you agree the taste is worth it 🙂
They freeze fabulously too 🙂
Thank you for coming back to comment
Cx
Bronwen Smith says
Quick question.... do you think this will work with self raising flour?
Claire McEwen says
Hi Bronwen,
I am not sure it will. Although the recipe does have some baking powder in it, it isn't in a high ratio to the flour.
To turn plain flour into self raising flour the ratio is 1 1/2 tsp of baking powder per cup of flour. Here we are only adding 1 tsp to 3 cups of flour.
I think the self raising flour would puff up too much when cooked.
It might make a really nice flat bread, but I don't think it would be any good as a wrap.
Hope that helps (sort of)
Claire x
Juliet says
I tried it with sellf raising flour anf it came out lovely!
Lynn says
Thanks a lot for sharing this. You're my hero.
Claire McEwen says
Hi Lynn,
Thank you so much, glad you enjoyed the recipe 🙂
Razia says
Hello
Made them tonight! Yummy!! Perfect recipe!!! Thank you dr.
Claire McEwen says
Oh I am so pleased! Thank you! And thank you for coming back to comment!
Cx
Rosh says
Hi
Going to try your recipe. I need to make a large batch
Can you assist with measurement please.
I need to make more than 2 dozen very large ones
About 25 centimeters
Thanks
Rosh
Durban, South Africa
Claire McEwen says
Hi Rosh,
For tortillas that large I would say the recipe will make 6. So you will need to make a 4 x batch.
That would be:
12 cups flour
4 tsp salt
4 tsp baking powder
1 1/3 cup vegetable oil
4 cup warm water
I have never increased the recipe by that much but I think it would be very hard to mix that much flour together. It might be worth splitting it into two more manageable batches?
Hope that helps.
Claire x
Delia Groer says
Hi. I used 1/3 white flour and 2/3 rye flour with a bit more liquid. They came out beautifully and it's the first time I have ever made tortillas! Thank you for the confidence.
Claire McEwen says
So good to know that it works with rye flour too Delia 🙂
DAnielle says
Quick and easy, for a son who eats wraps like nothing else. Added some garlic powder to make them like shop ones, shaping is next to perfect, perhaps i will grab an aldi tortilla press next time i see one
Claire McEwen says
Oh Danielle, that makes my day!!! So pleased your son is enjoying them.
I have a tortilla press, but I find it hard to use as my tortillas always look lovely and flat when I open it but then they spring smaller again. (I may well not be using it right!)
To shape by hand I find rolling with a small rolling pin and constantly turning the circle of dough to give me the best results.
Thank you for coming back to comment.
Cx
Barbara says
Perrrrfect, they were totally amazing to make for my dinner party with my hubby's family. So soft and scruptious, i made them for fajitas and they were wonderful.
Claire McEwen says
Oh I am so pleased you enjoyed them! They are a favourite in our family! Cx
Lolipop says
Can I know how much is a cup of water? I also want to know that can I put shortening?
Claire McEwen says
Hi
A cup of water is 250ml
Hope that helps
I haven't tried these with shortening but I think it could work.
Vicki says
Is there a way to heat them up without using a microwave please? Many thanks 🙂
Claire McEwen says
Hi Vicki, you can heat them up in a dry skillet/frying pan. They only need a few seconds each side. Or wrap several in some aluminium foil and warm them in the oven for 5-10 minutes.
Hope that helps
Cx
Valentine says
Do you cook them with water or you fry them?
Claire McEwen says
Hi Valentine,
The tortillas are cooking in a dry frying pan, so no oil/water is added. Hope that helps 😀
Ariane says
Hi, these look amazing! Just to know, do you freeze them raw or cooked? Could be great to do with my kids and use them in school picnic box! Thanks! Ariane
Claire McEwen says
I freeze them cooked. I imagine you could freeze them raw as well but you will probably need a little more flour to dust them when you defrost as frozen dough tends to come out stickier/wetter.
They are great for lunch boxes 😀
I often send my youngest with a couple of small wraps, cucumber chunks, cherry tomatoes and hummus. He loves his DIY lunch.
TRISHA BEHARRY says
Wonderful recipe than you so much for sharing ! You’ve saved me lots of money, never have to buy it wraps again ?
Claire McEwen says
Oh I am so pleased you enjoyed then Trisha!
And thank you for taking the time to come back and comment Cx
Mark Covell says
This is the best recipe I've found for soft Tortilla Wraps, many others are too crispy which is not great when making Burritos, will check back for more ideas.
Thanks,
Mark
Claire McEwen says
Thank you Mark, so happy you found my recipe. And I hope you find plenty more delicious food on here to make 😀
Anamae Miano says
Hello maam. could it be oven baked? if yes, for how many minutes and at what temperature. thank you
Claire McEwen says
I have never tried them baked but I suspect you would end up with something crispier than a tortilla, so might not be very good for tacos or wraps, but they would be really tasty for dipping.
Hope that helps.
Liba says
Made them tonight, stunning. Thanks for the recipe. Never found a dough before that wouldn't tear as you roll it. I made 12 tortillas for a fraction of price they ask at the shop for 6 of them. Will definitely put them on our regular family dinner list.
Claire McEwen says
Oh thank you for coming back to comment Liba, and I am so pleased you and your family enjoyed them 😀
Nicky says
I made these tonight. I made 6 large wraps. Absolutely amazing, tasted great and didn't crack/crumble like the store bought ones. Also made them at a fraction of the price for 6 small ones. My girls and hubby loved the fresh taste.
Thanks for sharing this recipe!!
Claire McEwen says
Oh Nicky, thank you for coming back to comment. I am so pleased that you and your family loved them Cx
George Packham says
Can't wait to try making these, I hate that the shop ones have palm oil. How well do they last in a fridge? If I made a batch on Sunday would they last until Friday?
Claire McEwen says
Hi George, to be honest I haven't kept these for more than a day, so I am not sure how they would last for 5 days. My guess is they would start to dry out a lot as they have no preservatives in them like the store bought ones. Sorry.
Philip Sinclair says
I put them in individual zip lock bags and keep them in the freezer. They will last for weeks easily. I have kept some for months and when heated in the microwave tasted just like new..
Claire McEwen says
Great tip Philip, thank you for letting everyone know. I will add that to the recipes notes 😀
Anamae Miano says
Hi is it ok to manually knead the dough ifni donvt have a stand mixer?
Claire McEwen says
For sure!
It will take about 10 minutes by hand, but it will still work perfectly 😀
Aida says
Me salvaste la vida con la receta! Ya he intentado hacer tortillas mil veces pero nunca me han salido como deberían. Mil gracias y que dios te bendiga!
You saved my life with the recipe. I already tried to make tortillas 1000 x but they never came out right. Thanks a ton and may God bless you!
Claire McEwen says
Aida, thank you so much for coming back to comment, I am so happy that you love this tortilla 😀
Stella @ Stellicious Life says
I've been wanting to make my own tortillas at home since the storebought kind has so many nasty additives and preservatives :-/ Just one question: can I make these with wholewheat, spelt or oat flour? (Boyfriend can't tolerate plain white flour)
Claire McEwen says
Although I do usually use unbleached plain white flour, I have made them with wholemeal and they were delicious. I found I needed a little bit of extra liquid. But all I did was run my hands under the tap and sort of shook the drips into the mixture. That was enough.
I have never tried it with spelt or oat flour though. Sorry.
Stella @ Stellicious Life says
Thank you Claire, I'll try it! 🙂
ETHAN TEARLE says
YES YOU CAN YOU CAN ADD WHOLEMEAL
GiGi Eats says
YUM! I need to try my hand at making HOME MADE tortillas for sure!
Claire McEwen says
You won't be disappointed they taste so much better than store bought ones 🙂
amanda reid says
Thanks so much for this recipe Claire. It looks fab and i am going to make some today ?
Claire McEwen says
Hope you enjoy them 🙂
Dorothy Dunton says
Hi Claire! I make flour tortillas using my cast iron tortilla press. The size limit is about 6", but that is good for tacos and small wraps. My recipe uses vegetable shortening. They are just so easy when I don't have store bought! Plus, they just taste better!
Claire McEwen says
I would love a tortilla press!!!
And I agree homemade definitely taste so much better 🙂