I never eat store bought tortillas. You’ll need a cast iron pan & a rolling pin. After kneading the dough in step #4, you can cover the dough with plastic and let it rest for 10 minutes or longer. It seems to make it a little easier to handle. Always aerate your flour before measuring. - Jenny Jones
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt (also works with 1/4 tsp. salt)
- 1/4 teaspoon baking powder
- 3 Tablespoons vegetable oil
- 1/2 cup hot water (I use hot tap water - about 125-130° F)
- Combine flour, salt, & baking powder in a bowl.
- Stir in the oil with a spoon until well distributed.
- Stir in hot water.
- Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball.
- Start preheating an ungreased cast iron pan to medium-high.
- Cut dough into 8 equal pieces.
- Form each piece into a smooth ball.
- Roll each ball super thin. Try to use very little or no flour as this helps the dough stick to the counter a bit so it's easier to roll thin.
- Place each one in the hot pan and cook about a minute, turning once with tongs or a spatula. You can press down any large bubbles.
- Place immediately under a clean kitchen towel.
- Once they cool, keep refrigerated in airtight Ziploc bag.
Note: To make whole wheat tortillas, I use 3/4 cup whole wheat pastry flour with 1 cup all-purpose flour.
Wondering How To Keep Tortillas Soft? Click here.
Made this recipe this morning and they were delicious. It was the first time I made tortillas. Thank you so much for this recipe and all your others and videos too. It helps to watch the videos.
I did it today and it was wonderful. Thanks Jenny!
Tortillas do not take oil, they require white lard at room temperature.
Jenny’s recipe takes oil and they are delicious so it looks like lard is not required.
I don’t eat lard. I’ve tried a lot of recipes (just because I like trying other versions) and I love this recipe. They are so delicious.
Many people are concerned about Lard due to its saturated fat.levels. However, many of the more “heart healthy” oils also have saturated fat (not as much), but are so highly processed, that one must weigh the benefits and disadvantages of either quality. First-cold pressed oils can solve both problems.
My preference for tortillas is lard, due to the subtle porky flavor and consistency it provides. Lard also seems to keep them soft and pliable compared to oil in my experience.
This very excellent recipe can have equal amounts of lard to replace the oil.
To make larger (or more) tortillas, here is the ratio I use:
2 cups total flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 1/2 Tablespoons oil
2/3 cup hot water
This makes eight 9-inch tortillas.
To keep warm after cooking aluminium foil with 2 paper towels inside the aluminium foil big enough to fold in half as big as the paper towels
When all are done fold edges will stay warm and soft
Old school from mother in law
My mom used to make the best flour Tortillas, the secret was Red Brick Lard, they came out so soft and chewy. I tried to make some just like hers, but couldn’t handle the Lard, I had indigestion for days. LOL
Turned out great this morning, thank you! Must go into the fridge I take it per no preservatives? Thanks again, these are awesome!!!!
Jenny! Another success! The tortillas browned nicely AND they even had the texture like store bought. I knew I got it right when I ripped off a piece and saw those little thin layers of tortilla in between. Oh my! Nice flavor also. Looking forward to enjoying these tomorrow!
Love your simple and simply delicious recipes….. you’re a great teacher!
Thank you Jenny.
You are truly a God sent!
These are the easiest & most tasty tortillas ever.
You’r right… I don’t think I will ever be able to use store bought tortillas again.
I just wanted to say thank you for your recipes they have been a great help during this time. I really enjoy your pizza recipe as well so easy and Is amazing!
I am a 63 year NON cook and baker, having let my hubby to do all the cooking for 23 years. But during stay at home days I have learned to cook with my Instant Pot and I love it! This is my 1st attempt at baking and I chose your tortilla recipe. Love it, so easy, I didn’t mess it up! Now enjoying a margarita with cheese quesadillas while I look at you chocolate cake recipe. Wish me luck! ?
Jenny, I have to tell you, I’ve tried so many recipes during this lockdown (at least 10) and this is by far the simplest and better tasting tortilla. I love that it’s not thick.
Thank you for finally satisfying my OCD.
Jenny really can cook! I’m just sorry I haven’t followed your cooking sooner!
Have you made corn tortillas? Would like an easy recipe. Your recipes never fail so thought I try you first. Thank you!
It’s been so long since I have made tortillas. Thanks for the recipe. I was able to whip them up in minutes and satisfy my cravings. Had one with butter and garlic salt and another with cinnamon & allspice sugar. I think some in the next batch are going to be made into sopapillas drizzled with honey. You know, for the kids.
Wow, just wow!
So quick and easy, and came out perfect the first time. You were right, I can’t go back to store bought again!
Thanks for sharing this wonderful recipe 🙂
These were fabulous! Many stores in Southern California are sold out of tortillas and your easy to follow recipe saved me! My son didn’t wait for dinner. He ate them right off the griddle. Thank you! Stay healthy!:)
First time success!!! Your tortillas rescued the weekend! Thank you for sharing easy approachable scratch made recipes! We’re making them again today. Sending all the best from LA!
We made the tortillas tonight and the Dutch oven bread a few days ago. Thank you for your wonderful recipes. They were easy and delicious!
Thanks Jenny, I made this recipe and although I didn’t roll them thin enough the first time, my people loved them and I have been instructed to never buy tortillas from the store from this point on. Thank you for your videos, you are my favorite youtube cooking host and several of your recipes are in my repertoire. Keep up the good work.
Do you roll them all out at the same time or roll one cook one?
Love your videos and recipes. Many thanks.
Since they cook so quickly, I roll as many as I can fit on the counter (usually 5) to start and I roll the rest after I start and have room for more.
Jenny!! Your recipes are sooo good and easy to follow thanks to your funny videos! Love them! Thank you!!
Thank you! A good excuse to clean off the counter:)
I found her a few weeks ago. I made her donuts
The best/easy recipe to make.
Just seen Jenny’s homemade tortillas
I will be making soon
My add-on for her rescue is make more you can flash freeze them on a cookie sheet in the freezer
Then stack them up in freezer zip lock bag and remover has many you need and reseal the bag till more is needed *** don’t keep frozen pass 6monuth
Love all your recipes so easy to follow your instructions but best of all so easy for a busy momma, these flour tortilla where a hit with my family, they love them. Definitely a keeper of a recipe
My tortillas came out fantastic. Thanks Jenny. Oh and by the way are you Jenny? Of Jenny Jones the talk show host?. You sure look like her.
Made tortillas last Sunday & my Sister said they were the best she ever had & not to make them anymore!! You have opened a new door for my cooking Jenny, even if we all get fatter.Lol love your style!
Granny Dee ??
Just made a batch of these because we were running low on tortillas for tacos, and WOW! I’ve been spending $3 for a pack of 12 medium/8 large tortillas, and we usually get 3 packages at a time! That’s $9 – on top of the cost of salsa, sour cream, taco seasoning, etc!! I made a batch of 6-8 for FREE with what I already (and always) had on hand! I rolled them as thin as I could (til I could see the pattern of my counter), and cooked them in a frying pan (don’t have a cast iron pan). The edges were a bit crispy, but I like that. I took your advice and put them in a Ziplock bag while they were still warm, and the steam kept them pliable 🙂 I now want to try adding garlic powder to the dough for a nice flavour kick…or maybe some Parmesan…or Oregano…The possibilities are ENDLESS! Thanks so much for this recipe!
Can this dough be frozen… if so, for how long?
I just made a double batch of these with the help of my stand mixer and eldest daughter. They turned out wonderful! Jenny, you definitely can cook! Thank you!
Cheers, Jack ?
Man the dough kept on sticking to my rolling pin and when I tried to take it off. It’d rip several holes
Adding a bit more flour should help.
First time making these. First tortilla came out hard and did not bubble. The rest did and came out perfect. Maybe it’s better to let it rest a minute or two and make sure your cast iron is hot. So delicious! !! I rubbed buyer on it when they were done and covered with paper towels. I did not have rolling pin and used a wine bottle instead!!!!
I love CORN tortillas…do you have a good recipe?
Sorry, I do not.
For Corn Tortillas- use corn masa in place of flour and follow Jenny Recipe .
Thanks for all the amazing recipes Jenny !
For corn tortillas, you really need a tortilla press. I recommend you get one that is cast iron (I got mine cheap at Amazon). The iron ones rust and are painted with some kind of (I think) toxic paint. I had one and had to keep it covered with a plastic bag while presssing to protect the tortilla. The cast iron one is way better.
I make these every day now. No mixer, no rising, no mess, almost nothing to clean up – what’s not to like?
I crumbled up some of Jenny’s salmon patties using fresh salmon with onion, pepper and parsley from my garden and made wraps with lettuce, tomato (yep, from my garden), cheese and sweet chili sauce. They may not replace burgers entirely, but we have them every week now.
I lift the towel…nothing.
” Hey! What happened to the tortillas?”
“We don’t know, dad. We ran out when the aliens came.”
” Oh, really? Did you tell that to mom?”
“Yes, she said at least it wasn’t the body snatchers who swiped the cookies last week.”
LOL, your kids have a wonderful imagination!!
Your recipe gives me the thinnest tortillas. Have tried all kind of other recipes for flour tortillas…I stick with your’s. Thank you, Jenny. And the tip on “how to keep tortillas soft” is also very useful. And, btw… did you ever try your tortilla dishes with Newman’s Own MANGO Salsa? To die for. Maybe a new “Jenny” recipe?
It better grease from Mexican store oil dosen’t taste same as Mexican food I’m with a Mexican and I fix Mexican food lol oil does not clump up lol grease does
They are very good so easy to make
Just found you, I am so excited by all these wonderful recipes I do not know where to start first! It may be the tortilla, though, as I love crisp salad sans dressing, in a tortilla. Thank you so much for your generosity in sharing these wonderful recipes.
PS I understand the baseball comment. I did something similar and the only thing that saved me, I think, is we were expecting a baby at the time. Otherwise he might have dumped me off in the middle of some forest, far, far away.
Thank you for the recipe. They remind me of the Moo Shu wraps from Chinese cooking and I found I can use the same technique used for making Moo Shu wraps two at a time! I just take two balls of dough and flatten them. A tiny dab of oil (for Moo Shu, I use toasted sesame oil, but for tortillas, just a dab of whatever oil you use in the recipe) on the top of one and stack the second on top. Then continue as you explain and demonstrate. Roll them as thin as possible, just like it were only one single tortilla. Then cook them just as you cook a single tortilla, flipping once. When it is done, you can just peel the two apart and you have two very thin tortillas, ready to eat!
I’ve also used your recipe and added rosemary and they were delicious. Another favorite was adding a bit of oregano and Italian seasoning with some finely grated parmesan and I omitted the salt. For a sweet treat, I have used them with sliced strawberries and whipped cream (kind of like a crepe). Butter, cinnamon, and sugar roll-ups are also a treat without overindulging!
Thanks again; I love what you are doing and enjoy your blog tremendously! Also, your kitchen granite is beautiful!
I never made tortillas before I found this recipe. Now I make them regularly.
I love the idea of adding rosemary, oregano, etc. to my to tortillas. I’m going to try that right away.
I’ve made bread using Jenny’s recipe with fresh rosemary added to the dough. That turned out great.
First time dough was too dry and the tortillas were a bit stiff and chewy. Made them again with a tad more water and BAM! Never buying a tortilla again! Thanks Jenny!
I’ve also found that letting the dough rest for even 30 minutes to and hour, wrapped in plastic wrap or under a damp cloth, lets the gluten in the dough become much more elastic, easier to roll thin, and results in a lighter tortilla as opposed to chewy or tough. But it’s not necessary, as you have found!
very good and easy, thanks!
This recipe is our family’s go-to recipe! My sister and I have made it so many times we make it without measuring. They come out fluffy and delish every.single.time.
Thank you for making it so easy and they taste wonderful!! Will not buy from store anymore!! Never ever again!!!
I made it so good no more story only homemade find Jenny can cook thank you
what the temperature of hot water please?
I’m glad you asked and I added that to the recipe – it’s around 125-130°F.
Just found your website. Love all the videos and recipes. You’re terrific. Just made the tortillas. I live in San Diego so tortillas are a staple down her (right next to Mexico). But I wanted to make my own. Also, right off the grill is always better. Well, they came out great. All the hints you gave were spot on. I’m very pleased with myself and will be making them often. I’ll be checking out all your other recipes as well. Thanks!!
I’ve made these 3 times now and get better at it every time. I never thought I could make something like this until I saw your video. They are so yummy that I can’t imagine eating store bought flour tortillas again. I use them for tacos and quesadillas, but sometimes I scramble some eggs in the morning and eat them wrapped in one of these with a little salsa. Even though I’m using oil they seem to taste buttery in a simple cheese quesadilla, nothing like the plain blah flour taste of store bought.
I actually have fun making these tortillas and it’s a bit of a challenge rolling each one. They are all unique and are rarely round, sometimes they look more like the shape of my state of Oregon, but the taste is wonderful regardless. Thank you so much for putting this out there.
Hi Jenny..i often see you comment to aerate the flour…what does that mean?
Please see Flour Basics under the Questions category at the top.
I just make tortillas but i cannot roll it to thin skin. The dough need to rest for some time? I use non stick pan to pan fry it. It turn nice but there is no bubble
when frying. Can I know why? must I use a cast iron to fry or anything go wrong.
If you can follow this recipe exactly, you should get a good result. Roll them as thin as you can and you need a very hot pan, which is why it should be cast iron. Non-stick is not made to be heated to such a high temperature when dry. They say it is not safe to heat non-stick pans very high. When you say “fry” make sure you are not using any oil. They should be cooked on a dry, very hot, cast iron pan. (You may find the tortillas easier to roll if the dough rests for 10-15 minutes)
Tried the homemade tortillas today, tried the whole wheat recipe. Some did better then others, but what I really wanted to tell you to make really thin ones take a large zip lock bag cut up both sides, open put, put ball of dough in middle, put other piece on top, push down with glass pie plate, smush as much as you can then roll with rolling pin. Can get super thin ones and no flour needed.
Thanks for sharing this.
Tried the homemade tortillas today, tried the whole wheat recipe. Some did better then others, but what I really wanted to tell you to make really thin ones take a large zip lock bag cut up both sides, open put, put ball of dough in middle, put other piece on top, push down with glass pie plate, smush as much as you can then roll with rolling pin. Can get super thin ones and no flour needed. Saw this technique on Cooks Country.
Amazing you have really inspired me to cook
Thanks so much for the recipe. I love it and made it several times .also had taco’s with this recipe and a recipe on home made taco seasoning. they were both great. Way better than ones in the stores.
I have a question. Can I use the same recipe with the electric tortilla maker??
I have never used one but I suspect they won’t be thin enough. If you try, please report back.
This is a little late, but I’ve been researching electric tortilla presses and have learned that they are for corn tortillas, not flour tortillas. hth
Made these tonight and they were so delicious and easy!!! To the ladies that said they turned out too stiff, a trick is placing them between some damp paper towel and micro for a couple seconds. Love love loved these! Thank you so very much!
Will the tortillas soften when refrigerated in a ziploc bag? Mine were stiff so I made quesedillas tonight — they were too brittle to make a burrito. they were fun to make and tasted good — it would be nice if they become soft.
Mine always remain soft. I store them refrigerated in a plastic zip top bag with the air removed. I usually put them in the bag while still warm and they are always soft. Also, it could be that your pan is not hot enough or you are not rolling them thin enough.
Just made these tortillas! So excited to learn this technique! Thank you! I will never buy them in the store again!!
Hmmm…. I’ve had to go gluten-free and am missing all my bread options. Had to wait a month to get an order of loaf bread in the store. I bought some gluten free “all-‘purpose” flour. These tortillas would make a great option for me if they work with the GF flour. Just wondering if they would work. Guess I’ll have to try. Also have a ceramic nonstick pan , but not cast iron, so there are a lot of unknown variables here. I know if I follow your recipes exactly they always work out fantastic. I’m in unknown territory otherwise.
Hi Jenny, can I substitute whole wheat flour for this recipe? Thanks!
I tried and the result was too chewy for me. I was happier with half whole wheat pastry flour + half white. There may be a better recipe out there for 100% whole wheat if you check around – some use white whole wheat flour but I have not tried that yet.
MIL GRACIAS JENNY, ME AYUDASTE A RESOLVER UN GRAN PROBLEMA.
SEA DIOS CONTIGO Y TU FAMILIA.
THOUSANDS OF THANKS JENNY. HELPED ME TO SOLVE A BIG PROBLEM.
GOD BE WITH YOU AND YOUR FAMILY.
thank you Jenny, really usefull
Love your recipes; especially the no-knead breads. I have been making tortillas for many years now, and my recipe is the same as yours with one exception: I don’t use baking powder. Just water, flour, salt, and oil. I tried making them with the baking powder, and could see no difference. So, in the interest of simplicity, you can forego the baking powder.
This recipe is super simple and the tortillas even taste great. Never will buy tortillas ever again these are so much better.
Need to know the nutritional information so that I can figure out the weight watcher points on your 8″ flour tortillas homemade. I would think they would be less than store bought, I was hoping no more than 2 points, but would need the grams on these four: protein, carbs, fat and fiber. Thank you very much!
I don’t have that information. I just share the recipes I make as a hobby.
Thank you so much for this recipe. I bake as a hobby as well. I just love trying to improve the last recipe and also new challenges.
Thanks for sharing Jenny.
I’m a father of three with 13, soon to be 14, grand-kids. We would buy tortillas from Amigo’s, division of United Supermarket, sorry Amigos but are making our own from now on. Jenny the tortillas are great and grand-kid approved.
I made these tonight. My first time ever making them. I was so surprised that they turned out really well, and even taste good. Now I just need to learn how to make the chili verde to go with them. Thanks so much for sharing this recipe with us.
Tried these for my wife’s favourite vegetarian enchilada meal (I tried to duplicate Mexicali Rosa’s (defunct Ontario, Canada restaurant chain) Enchilada Del Norte dish) and she loved them even more than usual! They were already a favourite! Loved your talk show as a teenager and am loving your cooking videos as a 30 something! I love your sense of humor.
I made these Tortillas, easy to make and tasted good
I wanted something easy so I made a pizza using the cooked tortillas. I Just added pizza ingredients like chopped tomatoes, cooked meats, not too much because the tortillas are thin, then add three different cheeses also some olives.
Cooked in the oven for 5 minutes
Quick and easy, so light and taste great (thin slice pizza)
I tried making this tortilla but the dough breaks after i roll it in a pin. it seems like it does not hold. what am i doing wrong? first time i tried this.
If that happens you can always add more water until the dough is workable, but it’s probably because you’re using too much flour due to the way you measured it. Flour should be aerated before measuring – please see my blog post on flour basics: https://www.jennycancook.com/flour-basics/
I make your flour tortillas just about every week. I get rave reviews!!!
Anyway, since that recipe was so great, I was wondering if you could do the same for corn tortillas. I have tried to make them with the dried masa and added some oil, salt, but they still are not right. I wonder if I (we) have to use the fresh masa from latin stores. Any thoughts? C’mon girl, work your magic!!! thanks in advance!
Sorry, I have no magic to offer since I have never made corn tortillas.
For good tasting corn tortillas you really must add LIME juice. Small Mexican limes or key west limes are best.
I try this so many times already my family like the taste of it.thanks jenny i already tried other cakes n rolls.
Thanks for sharing your recipe 🙂
First time trying this – turned out GREAT! Fast and easy. Another winner!
Can you switch out the flour for corn masa?
I don’t think so. Corn tortillas are usually made with just masa and water so this recipe may have more ingredients than you need. For the best results, I suggest you look for a corn tortilla recipe.
Tried my hand at homemade tortillas for the very first time today. Super easy and the family loved them…never using store bought again.
Im really looking forward to trying out many more of these recipes.
Thank you Jenny!
TURNED OUT GREAT WOOHOO. $3 for 8 just like that here
I just bought a cast iron pan and it is very rough on the inside. Is this the skillet u use??
If it’s a new pan I’m not sure why it would be rough. Cast iron is naturally coarse to the touch (never smooth like a non-stick pan) but I wouldn’t call it rough. If you got it used, maybe it needs a cleaning. If new, be sure to season it before use per the instructions, and I guess you will only know once you try making the tortillas. Here’s a link to a pan & you can click the overhead view (2nd image) to see the interior of the pan. If that’s what yours looks like it should be fine.
I make your flatbread all the time with great results but today when I tried the tortillas, they turned out stiff and crispy like crackers instead of soft and flexible. When I microwaved one in an attempt to soften it, it would not soften. Did I roll them too thin or cook them too long?
Assuming you followed the recipe exactly, using all-purpose flour and baking powder, my guess is you cooked them too long. It usually takes less than a minute to cook both sides. I don’t think you can roll them too thin but make sure you don’t knead the dough too much.
Thanks for your quick reply Jenny. I followed the recipe exactly and used a cast iron pan. I probably overcooked them and will make them again. My crispy tortillas will go well with my homemade vegetable soup instead of crackers. I have tried many of your delicious recipes and absolutely love your website.
The reason why the tortilla came out like a cracker is because the heat in the pan wasn’t high enough. I read on another website to crank the heat all way up and cook for 30 sec on each side. This works really well and has made my tortillas bendy and not crunchy (like my first batch was!!)
Thank you for sharing this info. I’m learning too.
Hi Jenny, just wondering can you use whole wheat flour for these?