There’s something magical about a warm, homemade flour tortilla—soft, slightly chewy, and just the right amount of toasty. If you've only ever had store-bought tortillas, you're in for a treat. And the best part? You don’t need fancy equipment—just a cast iron skillet, a few pantry staples, and about 30 minutes.
Whether you’re making tacos, quesadillas, or just want to enjoy them fresh off the pan, this easy flour tortilla recipe delivers authentic, homemade goodness every time.
Ingredients You'll Need
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| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 1 tsp |
| Salt | 1 tsp |
| Vegetable oil or melted butter | 1/3 cup |
| Warm water | 1 cup |
Tools You'll Need
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Cast iron skillet or griddle
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Mixing bowl
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Rolling pin or cast iron tortilla press
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Measuring cups/spoons
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Clean kitchen towel or tortilla warmer
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, baking powder, and salt. Add the oil (or butter) and mix with your hands or a fork until crumbly.
Gradually pour in the warm water while stirring until a soft dough forms.
2. Knead & Rest
Knead the dough on a floured surface for about 3–5 minutes until smooth and elastic. Then cover it with a damp towel or plastic wrap and let it rest for 20 minutes. This helps the gluten relax and makes the tortillas easier to roll.
3. Divide & Roll
Divide the dough into 10–12 equal balls. On a lightly floured surface, roll each one into a thin circle (about 6–8 inches in diameter) or if you have a cast iron tortilla press, press until desired thickness. Don’t worry if they’re not perfect!
4. Heat Your Cast Iron
Place your cast iron skillet over medium heat. Let it heat thoroughly—it should be hot but not smoking.
5. Cook the Tortillas
Lay one tortilla in the skillet. Cook for 30–45 seconds until bubbles form and the bottom gets light golden-brown spots. Flip and cook another 30 seconds.
Remove and place in a tortilla warmer or under a clean kitchen towel to stay soft and warm. Repeat with the rest.
Tips for Perfect Cast Iron Tortillas
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Don’t overcook—overcooked tortillas become crispy instead of soft.
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If your tortillas are too thick, roll thinner next time.
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Cast iron retains heat, so adjust the temperature as you go to prevent burning.
Serving Ideas
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Wrap around grilled chicken, steak, or veggies for tacos.
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Spread with butter and cinnamon sugar for a quick treat.
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Use as a base for homemade quesadillas or tortilla chips.
Storage & Reheating
Store cooled tortillas in an airtight bag at room temp for up to 2 days or refrigerate for 5–6 days. Reheat on the skillet or microwave wrapped in a damp towel.
Final Thoughts
Making flour tortillas from scratch isn’t just easy—it’s addictive. Once you taste the warm, toasty results fresh off your cast iron skillet, you’ll wonder why you ever settled for store-bought. Give it a try and let your kitchen fill with the smell of homemade comfort.
Have you tried making tortillas at home? Drop your favorite add-ins or tips in the comments below!
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