Easy Homemade Tortillas (No Special Tools Needed!)
Skip the store-bought pack—these easy homemade tortillas come together with pantry staples and zero fancy equipment. Soft, flavorful, and ready in minutes!
I didn’t grow up making tortillas from scratch. In fact, for the longest time, I just assumed they were one of those things that required fancy equipment or some secret passed down through generations. But one night, mid-week, staring into an almost-empty pantry with taco meat already sizzling in the skillet—I realized I was out of store-bought tortillas.
So, like any resourceful homesteader (read: desperate woman in pajamas), I grabbed what I had on hand and gave it a go. And wouldn’t you know, they turned out great. Better than great—they were chewy, soft, flavorful, and didn’t fall apart when folded. Since then, homemade tortillas have become a regular part of my kitchen rhythm, and I’m never looking back.
If you’ve never made them before, don’t worry. You don’t need a tortilla press or years of experience. Just a bowl, a skillet, a rolling pin (or a wine bottle in a pinch), and a few pantry basics.
Why You’ll Love This Recipe
- It uses pantry staples you already have on hand.
- No special equipment required—just a bowl, a skillet, and a rolling pin.
- They’re soft, flexible, and way more flavorful than the store-bought kind.
- You can double or triple the batch and freeze extras for later.
- They cook up in minutes, making them a perfect last-minute addition to any meal.
Let me walk you through how to make them with confidence—even if this is your first time working with dough.
How to Make Homemade Tortillas
You’ll find the full ingredient list and measurements in the recipe card below, but here’s the process, step by step.
Mix the Dough
Start by whisking the dry ingredients together in a large bowl. Pour in the water and oil, then stir until a shaggy dough forms.
Once the dough starts coming together, transfer it to a lightly floured surface and knead it gently. It should feel smooth, soft, and a little springy—kind of like playdough. If it’s too sticky, dust in a bit more flour. Too dry? Add a tiny splash of water.
Let the Dough Rest
Resting the dough is key to getting tortillas that roll out easily and stay soft after cooking.
Cover the dough with a towel or bowl and let it rest for about 10 minutes. This is a great time to finish prepping your toppings or start heating up your skillet.
Divide and Roll
Once the dough has rested, divide it into 8 equal pieces. Roll each piece into a small ball and keep them covered so they don’t dry out.
Working one at a time, roll each dough ball into a thin circle. Aim for about 6–8 inches across, and don’t worry if they’re not perfect circles—rustic is part of the charm!
Tip: If your dough keeps springing back, let it rest a few more minutes before rolling.
Cook the Tortillas
Heat a dry skillet or griddle over medium-high heat. Once hot, add your first tortilla.
Cook for about 1 minute per side, or until you see golden spots and bubbles start to form. Flip and cook the other side. They should have a few light brown spots but still be soft and pliable.
Keep cooked tortillas wrapped in a clean kitchen towel to stay warm and steamy while you finish the batch.
Make Your Own Crunchy Taco Shells (Optional)
Want to turn these into crunchy taco shells? Drape the cooked tortillas over the bars of your oven rack and bake at 375°F for 7–10 minutes. You’ll get perfectly crisp shells—no deep fryer needed.
Tips for Success
For the best results, make sure to roll your tortillas nice and thin—this helps them cook quickly and stay soft and flexible. Keep your skillet hot (but not smoking); medium-high heat is usually just right to get those beautiful brown spots without burning. Don’t skip the rest time either—letting the dough sit for even 10 minutes makes it much easier to roll out and gives the final tortillas a better texture. If you have leftovers, store them in a sealed bag or container, and when you’re ready to eat, just reheat them in a dry skillet for a few seconds to bring them back to life.
Before You Grab Your Rolling Pin…
Pin this simple staple to your recipe board.
Once you see how quick and simple it is to make your own tortillas, you may never go back to store-bought again. There’s just something special about soft, warm tortillas made with your own two hands—and with ingredients you probably already have in the pantry. Whether you’re wrapping up garden-fresh veggies or serving up a cozy taco night with the family, these homemade tortillas are a reliable go-to you’ll turn to again and again.
So the next time you’re tempted to grab a pack at the store, try making them from scratch instead. It’s easier than you think—and way more satisfying.
Let me know how they turn out for you, and don’t forget to save this recipe for later!
Homemade Flour Tortillas
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Equipment
- Rolling Pin
- Cast Iron Skillet or griddle
Ingredients
- 2 c. All-Purpose Flour
- ¾ c. Water
- 3 tbsp. Olive Oil
- ½ tsp. Salt
Instructions
- In a large bowl, whisk the dry ingredients together. Add water and oil, then stir until the dough begins to come together.2 c. All-Purpose Flour, 3/4 c. Water, 3 tbsp. Olive Oil, 1/2 tsp. Salt
- Transfer dough to a lightly floured surface and knead until smooth and soft, about 3–5 minutes.
- Cover the dough and let it rest for 10 minutes. This helps the gluten relax, making the dough easier to roll out.
- Divide into 8 equal pieces and roll each into a ball. One at a time, roll them into thin circles, about 6–8 inches wide.
- Heat a dry skillet over medium-high heat. Cook each tortilla for 1 minute on each side, or until golden spots form and bubbles appear.
- Wrap cooked tortillas in a clean towel to keep them soft and steamy while you finish the batch.
Notes
- Roll them thinner for softer, more flexible results.
- If the dough springs back while rolling, give it a few more minutes to rest.
- Store leftovers in a sealed bag or container. Reheat in a dry skillet for best texture.
- Want crunchy taco shells? Hang tortillas over your oven rack and bake at 375°F for 7–10 minutes.
