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5 from 1 vote

Best Ever Flour Tortillas

Best Ever Flour Tortillas are so easy & delicious that once you make these you'll never go back to store-bought tortillas again.
Prep Time20 mins
Cook Time2 mins
Total Time1 hr
Course: Bread
Servings: 20 -30
Calories: 101kcal
Author: Sandra


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable or canola oil
  • 1 cup warm water


  • In a large mixing bowl combine flour, salt, and baking powder. Sift together, stir in vegetable oil. Stir together until it resembles coarse crumbs.
  • Add warm water to the flour mixture. I heat up my water for 1 minute and 11 seconds and this seems to be the perfect temperature. Combine well.
  • For tacos sized tortillas, use a cookie dough scooper and scoop dough into balls until dough is completely gone. Set the balls of dough on a floured surface.
  • For burrito sized tortillas, use an ice cream scooper and scoop dough into balls until the dough is completely gone. Set the balls of dough on a floured surface.
  • Cover the balls of dough with a light dry kitchen towel and let them rest 20-30 minutes.
  • Flatten the dough balls into round flat balls and roll out with a rolling pin.
  • Heat a large skillet over medium-high heat, until pan is hot. Then reduce heat to medium (a 4 on my stove).
  • Set one tortilla in the pan, and cook until it starts to bubble on the side that is up, that tells you it is ready to flip.
  • Flip the tortilla and cook on the other side for 30-45 seconds, or until a light golden brown. This can take longer if your pan is cooling.
  • Repeat with remaining tortillas.
  • I set my cooked tortillas on a clean kitchen towel and then once they are all cooked I wrap them in that towel until I am ready to serve. If I am not serving until the next day, once they all cool I will store in a gallon Ziplock bag.


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Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Sodium: 117mg | Potassium: 40mg | Calcium: 11mg | Iron: 0.9mg