There’s something magical about homemade tortillas—soft, warm, and fragrant, they elevate any meal with their fresh, authentic flavor.
In just 10 minutes of prep, you’ll mix simple ingredients into a dough that transforms into pillowy, golden rounds in under 20 minutes on the stove.
The 30-minute resting time ensures they’re perfectly pliable, ready to cradle your favorite fillings or stand alone as a comforting snack.
Each bite offers a delicate chew and a subtle toasty aroma that store-bought versions can’t match.
Whether you’re wrapping them around savory tacos or enjoying them with a smear of butter, these tortillas bring a homemade warmth to your table. You’ll wonder why you ever settled for anything less.
What You’ll Need for Homemade Tortillas?
- 1¾ cups all-purpose flour (plus extra for rolling)
- 1 cup masa harina (a type of corn flour, essential for authentic flavor)
- 5 tablespoons extra-virgin olive oil (can substitute with vegetable oil if needed)
- ¾ teaspoon sea salt (or kosher salt)
- ¾ cup + 2 tablespoons very warm water (not boiling, just warm to the touch)
How to Make Homemade Tortillas?
- In a large bowl, combine the all-purpose flour and masa harina. Whisk until fully mixed.
- Add the olive oil and use a spatula to mix until the oil is completely incorporated.
- Dissolve the salt in the warm water. Pour ⅔ cup of the water over the flour mixture and mix with a fork. The dough will be clumpy.
- Mix in the remaining water until the dough comes together.
- Scoop the dough onto a lightly floured surface and knead until smooth. The dough should be medium-stiff, not soft like bread dough.
- Divide the dough into 8 or 12 portions and roll each into a ball. Place them on a plate, cover with plastic wrap, and let rest for 30 minutes.
- Heat a cast-iron skillet over medium heat.
- Place a piece of parchment paper on each side of a tortilla press. Put a dough ball in the center of the bottom circle, close the top, and press down firmly to flatten. (Alternatively, use a rolling pin to roll it out between 2 pieces of parchment paper.)
- Place the tortilla onto the dry hot skillet and cook for 30 to 45 seconds. Flip and cook for another 30 to 45 seconds. Avoid overcooking, or the tortilla will become crisp and less pliable.
- Remove the tortilla and wrap it in a kitchen towel to keep warm. Repeat with the remaining dough. Adjust the heat and timing as the skillet gets hotter.
Perfect Pairings: Sauce and Topping Ideas
These homemade tortillas are incredibly versatile! For a classic touch, pair them with guacamole, salsa, or pico de gallo. If you’re feeling adventurous, try adding a drizzle of cilantro-lime crema or a sprinkle of cotija cheese. They’re also perfect for tacos filled with grilled chicken, carne asada, or roasted veggies.
Keep Them Fresh: Storage and Reheating Tips
Store your tortillas in an airtight container or resealable bag at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, wrap them in a damp paper towel and microwave for 15-20 seconds, or warm them in a dry skillet for 10-15 seconds per side. This will restore their soft, pliable texture.
Time-Saving Tricks for Busy Cooks
Short on time? Prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to cook, let it come to room temperature before rolling and pressing. Alternatively, double the batch and freeze uncooked tortillas between layers of parchment paper—just thaw and cook as needed.
Essential Equipment: What You’ll Need
While a tortilla press makes flattening the dough a breeze, a rolling pin works just fine if you don’t have one. A cast-iron skillet is ideal for cooking, but any heavy-bottomed pan will do. Don’t forget parchment paper to prevent sticking and a kitchen towel to keep your tortillas warm and soft.
Common Questions Answered
Can I use only all-purpose flour? Yes, but the masa harina adds an authentic flavor and texture. Why is my dough too sticky? Add a tablespoon of flour at a time until it reaches the right consistency. Can I make these gluten-free? Swap the all-purpose flour for a gluten-free blend, but the texture may vary slightly.
Homemade Tortillas
Equipment
- cast iron skillet
- tortilla press
- Rolling Pin
Ingredients
- 1¾ cups all-purpose flour more for rolling
- 1 cup masa harina
- 5 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
- ¾ cup very warm water + 2 tablespoons
Instructions
- In a large bowl, combine the all-purpose flour and masa harina and whisk until combined. And the oil and use a spatula to mix until completely incorporated.
- Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. The dough will be clumpy. Mix in the remaining water.
- Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.
- Divide the dough into 8 or 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap, and let rest for 30 minutes.
- Heat a cast-iron skillet to medium heat.
- Place a piece of parchment paper on each side of a tortilla press and place a dough ball in the center of the bottom circle. Close the top and press down hard to flatten. Alternatively, you can use a rolling pin to roll it out between 2 pieces of parchment paper.
- Place the tortilla onto the dry hot skillet for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Don’t overcook the tortilla or it will become crisp and less pliable.
- Remove and wrap in a kitchen towel to keep warm. Repeat with remaining dough. The skillet will get hotter as you work, so adjust your heat and timing, if necessary.