Step-by-Step Homemade Tortillas {White & Whole Wheat Versions!}
Get this step-by-step tutorial on how to make both white and whole wheat tortillas! Easier than you think, they taste a million times better than storebought!
Homemade tortillas have been on my cooking bucket list for forever.
And after a ton of experimenting and lots (and lots and lots) of failed attempts (think: dry and crackly and just nasty) and several frustrated exclamations of “homemade tortillas are highly overrated!” I think I’ve finally found the version to stick with.
I wanted a recipe that could be easily converted from unbleached all-purpose flour to whole wheat flour and that was also forgiving and not too fussy.
This is it! I can honestly say that homemade tortillas aren’t nearly as difficult as I made them out to be.
I actually think I was making it more complicated than it needed to be (shocker).
Much of that is due to the fact that I wanted a whole wheat version. And this recipe provides that. But! Keep in mind, and I’m stating this from personal experience of at least 8 test batches, whole wheat tortillas are never going to be as light and fluffy as their white counterpart.
I’m not bagging on whole wheat, trust me. I love the stuff and whole wheat tortillas are still delicious, and nutritious and hearty, but the white tortillas, I swear, you could serve for dessert. They are tender and divine and absolutely and completely mind-blowingly yummy.
In the interest of trying to serve whole grains more often than not, my favorite version is half whole wheat, half white flour. And really, you can experiment and decide what you like best.
You don’t have to commit right now. Take some time. Think about it. Whatever works for you works for me.
The good news, no matter what flour you use, is that this recipe is really, really easy.
It’s basically a matter of stirring together three dry ingredients, a bit of shortening or coconut oil (I’ve used both and the coconut oil works magically), and warm water.
I’ve even included a small kitchen hack to get those tortillas perfectly round. Check out the step-by-step pictures below.
My most recent batch of these I mistakenly made while the kids were home from school.
They were grabbing them off the griddle, slathering them with butter and devouring them as fast I could get them cooked, which thank goodness for them is only two minutes (fastest bread ever).
Ended up stocking bellies instead of stocking the freezer. Story of my life.
Homemade Tortillas {White & Whole Wheat Versions!}
Ingredients
- 2 ½ cups (355 g) unbleached all-purpose or whole wheat flour
- 1 ¼ teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons shortening or coconut oil (see note)
- ¾ – 1 cup warm water, about 110 degrees
Instructions
- In a large bowl, stir together the flour, salt and baking powder. Toss in the shortening or coconut oil and use a pastry blender or your fingers (two forks or two butter knives works well, too) to blend the shortening into the dry mixture until it resembles coarse meal – sandy with some larger pieces in there.
- Stir in the water until combined. For whole wheat tortillas, you’ll need to add upwards of 1 cup of water to achieve a dough that is soft and smooth (similar to the consistency of playdough). White flour tortillas will need less water. A lot depends on the humidity, elevation, etc – but right around 3/4 cup + 2 tablespoons water is perfect in my kitchen for the white tortillas. Basically, keep an eye on the dough, drizzling in a teaspoon of water at a time if the dough is too dry/cracking.
- While combining the water with the flour, you’ll eventually need to abandon the spoon/utensil and get in there with your hands to lightly knead the dough. Once a smooth ball is formed, portion the dough into 12 balls (about 1.75 – 2 ounces each). Cover the dough balls and refrigerate for at least 30 minutes or for a couple of days.
- To cook the tortillas, heat a nonstick griddle or skillet (a cast iron pan works great, too) to medium-high. The trick is to get the griddle/skillet hot enough to cook the tortillas through in two minutes (one minute per side).
- Roll each ball to an 8-inch circle on a lightly floured counter or on a pastry cloth. If the dough is springing back while rolling (or while cooking), let the tortillas rest for a few more minutes at room temperature.
- Cook each tortilla for one minute on the first side until the uncooked side begins to bubble a bit. Flip and cook for another minute – the tortilla should puff lightly. Take care not to overcook or they will be dry and will crack (the whole wheat tortillas are especially prone to this).
- Stack the warm tortillas on top of each other on a towel and cover while cooking the remaining tortillas.
- The cooked and cooled tortillas can be refrigerated for 3-4 days or frozen for a month or so.
Notes
Recommended Products
Recipe Source: from all over, really, inspiration taken from about 20 different recipes, experimented for what I liked best
101 Comments on “Step-by-Step Homemade Tortillas {White & Whole Wheat Versions!}”
I loved this recipe and the tortillas were SO good. We were having Korean burritos two weeks ago and went to pull out store bought tortillas and we only had two so I made this and they were incredible. I made them again last week with just a little bit of wheat and still loved it.
I made these tortillas for the second time tonight, but it’s been awhile, and they are so good! So much more flavor that the ones you buy in the grocery store. The dough is amazing! I mixed it up earlier in the day and stored it in the refrigerator. That may have been part of the reason it was so easy to work with. The moisture was fully integrated in the dough. Love this recipe!
Can one use corn flour (masa harina), instead of the whole wheat flour, for gluten intolerance purposes? Thanks!
I haven’t tried making this recipe into corn tortillas. You might be better off googling a corn tortilla recipe for best success. Good luck!
I make corn tortillas a lot and they are actually simpler. Any package will have recipe on it. Bob’s Red Mill masa has a recipe on the outside about the amount of masa, salt, and water. They are simpler to mix. But, you need a tortilla press, which you line with waxed paper. I actually us a quart size Zip Loc bag, cutting the two sides apart and removing the part with the zipper at the top. It takes practice to get the dough the right amount of moisture, so that you can get them out of the press and place it down carefully into the pan to cook. The dough for these flour tortillas is much more forgiving and easier to use. But, corn tortillas are very doable, not quite as easy as these flour tortillas.
Mel’s is the best tortilla recipe…and I’ve tried a few. I cut the oil in half, but I use a very tasty fat for that extra flavor. Duck fat or bacon fat is ideal. Also, I mix the dough in the bread maker on the dough only cycle and it makes them very soft.
I made these today! They were delicious!!!
I have shared your recipe over and over today after people saw my pics!
Thank you!!!
I made these today and they were fabulous! I used the suggestion to use an open plastic storage bag to roll them out and it worked once I figured out how to get rid of the wrinkles from the plastic. The tortillas were pliable, tasty and didn’t break when filled. I deleted all my other tortilla recipes as this is a keeper!
I halved the recipe and made it using coconut oil. Thank you so much, I have been enjoying easy and delicious homemade tortillas!
Our grocery shelves are empty of all bread products right now. I am also kind of losing my mind. We were supposed to be on Spring Break this week but are at home with the rest of the US during COVID-19. I knew I could make bread but was in a panic over tortillas. I should have know you had my back. I made these today. Well, that is an understatement. I made these today like I was preparing my home for a worst case scenario. I am a nurse and am going back to work on Monday. If we didn’t have tortillas, my family’s life would not be perfect in my absence. Now, they have a note written for each daughter on what to focus on the rest of their lives, a freezer full of food and tortillas. Whew. Thank goodness for tortillas. They are wonderful. I made it in the food processor and it was ridiculously fast and easy. Who knew it was so easy?! If only life were that simple. Love to you and your family. Stay safe, my friend.
Hi Mel,
Homemade tortillas have been on my list to master for a while now! I determined this would be the week! I went online to buy refined coconut oil and there are so many kinds! Do you have a brand you prefer? Thanks!
So easy and with outstanding results! I don’t think my husband will allow ready made tortillas into our house after having these!
I can’t believe how easy these were to make! I rolled mine out and just let them be free-form so they weren’t perfectly round but they were great. Next time I will just let the dough balls sit at room temp for 30 minutes before rolling. There’s no need to refrigerate. Thanks!
Why coconut oil? I’ve seen it in several of your recipes. What do you know about it as far as a healthy alternative? Or do you just like the results better?
I like the results and I like that it *seems* to be healthier than using, say, vegetable shortening.
I’ve followed this recipe a couple times now and thought it was about time to review it. Love. This. Recipe.
There are no tortillas like homemade tortillas.
This is simple and tastes SO yummy! Just wish someone would make them for me!
These were lovely, pliable (doesn’t crack when bent but still hold ups) and super tasty! The 3/4 cup water apparently was too much for my batch– it had the consistency of muffin batter. But I added more flour and a bit more salt & baking powder and got to the right consistency.
I do have a few tips that helped me:
–There isn’t a need to refrigerate the dough if you’re using it right away. Just let the slightly flattened dough balls rest at room temperature for 30 minutes for the gluten to develop.
–Cut a gallon zipper bag down the sides so the bottom is still connected. Put the floured thick disk of dough in between the bottom and top of the gallon bag (on the countertop). Now press on top of the plastic sandwiched dough with a cast iron pan. To get it thinner, use a rolling pin in quarter turns (like Mel describes) once around, open the top of the bag, then peel off the tortilla gently and place on the skillet.
–Definitely make a double batch and freeze half so you only have to do the process half as often!
Thanks again for another great recipe, Mel! It’s because of you I can make yeast bread (also curry, ganache and rock star granola, among so many others). Ha, we also use the phrase, “You get what you get and you don’t throw a fit” and are hooked on the Ranger’s Apprentice series. I’m very blessed to have a great virtual “friend” 🙂
Thanks for the feedback and notes, Chelsea! Always love your comments. 🙂
What are your thoughts regarding using lard?
I’d say go for it if you want to use! A lot of traditional tortilla recipes call for it, so I think it could definitely work.
Made these for our taco Tuesday dinner and I was so impressed! These were so quick and easy to make and so good I could eat them plain!
Mel, do you think I could use butter instead of shortening? Thanks!
You could certainly try, Marci – I’ve had the best luck with shortening (even though I usually don’t like to use it in recipes).
I’ve made them with butter for years and it works great. they may not turn out quite the same, but I don’t even notice the difference. 🙂
I have made whole wheat tortillas for years–whole wheat flour needs a much longer resting time for the tortillas to be soft. I start them in the morning and let them rest all day at room temperature (in a glass bowl covered by a wet towel so they don’t dry out) and then they roll beautifully and cook up nice and soft. An overnight resting is even better.
Another thing–all those years of tortilla making and I had never thought of freezing them cooked! I’ve tried freezing them uncooked to cook up later but that did not work well. This time I tried freezing the cooked and cooled ones and it worked great. So good to know since they really don’t keep very long otherwise. So, thanks for that tip, it is super helpful! Ready to go make another batch!
Glad that tip helped, Anna!
I have not had good luck with tortillas! Every time. Even I see them roll them out at the restaurant in 3 seconds I have a desire to try again! Have you used olive oil? Do you think it would work?
Ha ha, never mind. I just saw the exact same question!
Great recipe!
Can I use extra-virgin olive oil? How different the result will be?
Feel free to experiment, Danny…I haven’t tried it with olive oil.
I made these tonight with half white and half whole wheat flour. I made the dough in my food processor and it turned out great. I did let the dough rest for about 10 minutes prior to rolling.
So everything was going well until I rolled them out. I couldn’t figure out how to lift the tortillas from the counter to the cast iron pan without them breaking apart. Any advice??
Was your dough on the dry side? They should be soft and pliable so you might cut back a bit on the dry ingredients or measure with a light hand – also try greasing the counter lightly with cooking spray (or flouring but be careful not to over flour).
These were fun and delicious but I feel like I missed something because I was exausted afterwords. Since they were refrigerated, the balls were very hard to roll out. What did I do wrong?
Any chance you over floured the dough – was it overly stiff? It is a lot of work to roll them out so I can understand it being exhausting. Next time you could try letting them sit at room temperature a bit before rolling.
Mmmmm… These were very good! I made them half and half with the wheat flour. I used them for your smothered pork burritos and they were auhmazzing!!
I made these tonight for the 2nd time & just have to gush that they are soo good & so easy! I can’t believe I am now making homemade flour tortillas lol! Never thought I would ever do that. I have always hated store flour tortillas so just bought corn. These are amazingly good. Now we can have flour tortillas sometimes!
They do take a little bit of time to cook up so I pair them with a dinner that has zero to minimal last minute prepwork so it’s not too crazy.
Today, I started a some slow cooker pork shoulder that cooked in a crock pot all day that I added a jar of store bought tomatillo salsa, cumin, coriander & chili powder. After that was going I spent less than 10 minutes mixing up this dough & rolling into balls. Then I left the house for the day. Came home to cook up these tortillas which took less than 30 mins & dinner was ready. My tip for cooking the tortillas is to use my iphone timer & just keep setting it for 1 min to cook each side. They cooked up perfectly both batches. I used 1 cup whole wheat flour & rest all purpose. The whole family loved the dinner 🙂 Thanks Mel for the encouragement to try something I had thought previously would be too hard & not worth the effort. Glad I was wrong!
Love this and all your extra tips, Erika! So happy you are becoming a tortilla making wizard!
Mel you are AWESOME love you to pieces! Anyway I was wondering what is this pastry cloth you speak of? I never have a clean surface in my kitchen so I want one….
Hey Mia – this is the one I have. I use it ALL the time:
http://www.amazon.com/gp/product/B000810A7O/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687662&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000UGP4KK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1E11TR15ARD4XPE6D6S2
Why does a press not work as well on flour tortillas vs corn tortillas?
Hi Marci – the dough for flour tortillas is stiffer and harder to press than the softer dough of corn tortillas.
I made these tonight and they turned out beautifully! I used all-purpose flour, coconut oil and a cast iron pan. I used unrefined coconut oil and agree that the slight taste of coconut didn’t detract from the tortillas, especially when loaded with taco ingredients 🙂 I’m looking forward to trying half all-purpose / half wheat next time.
Just made these tonight with 50/50 white and wheat and coconut oil and they were amazing!! How do you keep them covered in the fridge? I just put a towel over them but they had already started to crust over. I’m going to make a big batch next time and freeze for quick meals during the week!! Thanks again for all your recipes, I’ve never had one fail!
My go-to for covering is usually lightly greased (with cooking spray) plastic wrap. Glad you loved them!
Just wanted to share that I have found using mayonnaise instead makes a tortilla that is soft and pliable. Much softer tortilla when you reheat them the next day than those made with shortening. I haven’t tried oil before. May try olive oil when I get a chance. Being Mexican, my Mom and mother-in-law both used shortening for years. I have been using mayo lately and know of other Mexican “pro” tortilla makers that have been using mayo for years. For those that are health conscious, I found mayonnaise made with olive oil at our local Super Walmart. When rolling them out, turning the tortilla 1/4 of a turn each time you roll them out helps to create a round tortilla. Using the lid is a great idea and much easier too. Nothing like a warm fresh tortilla with butter and some fresh beans!! Yum!
I’ve been making our own flour tortillas for years, very similar to your recipe. I find that really warm water makes the dough very soft and lovely to work with. Also, I have never let them rest in the fridge in the balls before, and that was a wonderful idea. The dough was made in the morning, and at dinner time the rolling and frying were easy peasy. I felt the dough was more easy to control, and though I was looking forward to using your trick for cutting them round, I didn’t need to because they rolled out into circles so easy after the stint in the fridge. I used your method for shaping rolls to make them into balls, and starting with that perfect circle helped, too. Thank you!
So excited to try this recipe! One question though… do you use store bought white flour or grind soft white wheat berries?
I used home ground wheat flour (white wheat variety) for the whole wheat version and used unbleached all-purpose flour for the white version.
Loved this post and all the photos – I make my own corn tortilla but never tried to make wheat ones, so that’s something to try soon
The use of the lid to make them perfectly round is pure genius!
Great post!
YAY! A perfect tortilla recipe after trying so many!! Pliable, chewy, soft, and a bit crispy. Love it. I started out with 2 tablespoons of coconut oil and ran out so finished up with one tablespoon of shortening (I cut the recipe in half) and it worked… I think I’ll do that again next time since they were so scrumptious. Thanks!
I LOVED how EASY these were to make. I will never buy tortillas again. I used the coconut oil…so no trans fats. I asked my husband to try one as I was making them. I handed him one and said “Not quite like store bought. :)” His response… ” No, they are WAAAY better!!” I will say that I need to perfect when to flip them. I had a hard time with that. I think 40 seconds on my cast iron griddle is plenty. Love this recipe!!
Thank you! Grazie!
I want to leave a reply but I don’t know how…..
Hey mel ! I tried your recipe …my tortillas were stiff and hard after being cooked . But thats with every tortilla recipe i make. U think i overcook them ? I want soft tortillas which i can roll easily .
Whenever I overcook the tortillas (even by 10-15 seconds), they are hard and not very pliable so try moderating the heat a bit and cooking them for less time. They should cook really fast!
Hi Mel’s
I just want to say that I love Your recipe’s . I am what you may call
a old school girl tried and true . I feel like if it ant broke don’t fit it
you keep doing what your doing and we will be all right….
~~~~Friday 2014
I love the pan lid idea! My tortillas never look pretty. Also, random, but in the actual directions of the recipe it says to roll the dough into 8 pieces instead of 12 listed in the pics and above. And one last thing, have you ever tried making them in a food processor? I have tried a few recipes like that and they seemed so smooth…the other ways always ended up weird. I will have to try yours out.
Thanks for the heads up, Brianna. It should be 12 portions in the recipe (unless you want them bigger). I edited the recipe. Also, I have used a food processor (I mention that briefly in the notes and in the picture step-by-step) and it works great. I demonstrated it by hand in the pictures since I figured many people will be making them that way but a processor works beautifully.
Thanks! Sorry…I looked at the recipe and pictures and read parts but obviously didn’t read it thoroughly.
I rolled the 8 as the recipe said. I thought they were PERFECT. I also used my Food Processor and it worked like a gem!!!
I have been wanting to make homemade tortillas for a long time. These sound terrific – but I wondered if you’ve ever made them with corn – maza flour? I bought some to make them, and never did.
I haven’t, Bonni – but corn tortillas are next on my list. I have a tortilla press that I want to use for those (although it doesn’t work well for flour-based tortillas like this).
If you make them often enough, invest in a hot tortilla press. I used to spend so much time rolling. Now I squish them into perfect circles and have an assembly line going with the dough balls, press, and cast iron skillet. It’s a huge time saver.
Any recommendations for a good hot tortilla press? I have been wanting one forever, but can’t seem to find a good one.
Thank you for using coconut oil in these tortillas! Your flatbread recipe is our favorite and there is no going back to store brought. Excited to try this recipe. Your tutorials are so well done and so very helpful. You are the best!
Hi Mel:) I can’t wait to try this recipe! I love the taste of homemade tortillas, but for all the same reasons and with all the same frustrated exclamations as you mentioned above, I just quit making them. Thanks for all your hard work!
Question: what kind of griddle do you use? I need to get one and I’ve never had a big one, and I would love to know what you love. Thanks in advance:)
The picture tutorial is awesome, thank you! I absolutely adore tortillas and can’t wait to try a half white/ half whole wheat version!
I had tacos on the menu tonight and was delighted to see this recipe hit my inbox today. So I cooked them up, and they were a huge hit! Next time I will make them larger because the little peeps in my family prefer burritos. Still, these were a winner and a keeper! Thanks!
I meant to say thank you for the step by step pictures. It really really helps when I am trying something new.
I have been a huge fan of your potato flakes late breads so I was super excited about these. The folate bread recipe has been fool proof and now I have this recipe too. Love them. Thank you
Mel…these look amazing! Now could you do a post on how you do it all? Haha! I have 5 kids, and I’m overwhelmed! I love making things from scratch. I just think that you’re amazing that you make so many wonderful healthy foods and take awesome pictures, blog, and take care of your family. (At least they appear well cared for, haha!) Thanks so much for all of the awesome recipes! I’m excited to try these!
I’ve made tortillas with butter instead of shortening or lard, but I’ve never tried coconut oil! Can’t wait to try them with coconut oil instead, that’s a great idea!
Yeah, thank you!
Ha! I’ve been making my own tortillas off and on for years. So much better than store-bought; it really give my Mexican-inspired (because who am I kidding, they’re not really Mexican) meals a step up.
I’ve never, ever, been able to get them very round; I never thought to cut them out!
Now at least I know that it’s not because I’m a slacker that I can’t get them round in the first place. I’m just a Muggle.
thanks for such a fab recipe … i always wanted an alternative to shortening ! will be trying tomm
Just read your post – a bit confused if this is a tortilla or an Indian Chapathi as I make these all the time. Recently i found a trick to making soft chapathis same as your recipe is using boiling water instead of warm. It makes a lot of difference on the softness.
Hi Susan – I’ve never made a recipe for Indian chapati bread so I don’t know how this recipe differs. I consider this a pretty basic (delicious!) tortilla.
I love the step by step explanation. I’m pinning this, thanks for the thorough and easy to follow post!
Great step by step Mel – I love the addition of the photos!
I recently discovered the uncooked tortillas at Costco. They are so easy to cook at home and much better tasting. I’m going to have to try these tortillas. The Costco ones will work in a pinch when I’m short on time but I usually find that homemade things are so much better than those you buy at the store.
YEAH! I have been hoping and praying (and have requested) that you would perfect the most amazing homemade tortillas! You ROCK, Mel! 🙂
Nice to know that homemade tortillas aren’t as difficult as you expected. These are very helpful, the way you laid out the steps with photos and the two different kinds. Thanks!
THANK YOU!!!
Love how u make them round!! 🙂 great idea!
Thanks for the tip of letting the dough rest so it’s not so springy. I’m going to try that next time. And the pot lid tip for getting them round. You’re brilliant!
Yummy! I love any type of fresh bread!
We LOVE homemade tortillas around here. Thanks to your post, I may even get a wild hair and make some today! Your idea about making them round like that is brilliant. I have seen homemade tortilla recipes before where you allow the dough to rest for 30 minutes or so like yours. Do you know what the purpose of that step is? Does it make the dough easier to work with?
Hi Lisa – yep, you are onto the reason the dough should rest; it helps relax the gluten so the dough rolls out better (if they continue to spring back while rolling or cooking, letting the dough rest for a little bit longer should help).
I am constantly running out of tortillas. This will save me . Thank you
Mel,
I’ve been wanting to make tortillas and voila, you’ve provided a fantastic step-by-step! Do you put anything (spray oil, olive oil, etc) on the skillet when you cook the tortillas. Thanks again for your incredible website.
Hi Karen – good question! If I’m using my cast iron skillet then yes, I use a little drop of oil but it probably isn’t necessary, especially if your skillet is well-seasoned. I don’t add any oil when I use my griddle.
I’ve been wanting to try this! Love the step by step!
Thanks for the step-by-step 🙂 Nice tip using a pot’s lid 🙂
Yay for homemade tortillas! It’s amazing how they cannot compare AT ALL with store-bought! I love how you’ve included both white and whole wheat versions.
I make almost the same recipe except I do use bacon fat or olive oil. I’m still not completely happy with their pliability. I found your soft flatbread recipes recently and have been making the one with potato flakes as well as adding potato flakes to my no knead stored dough for making flatbread. It seems like the potato flakes really make a difference in texture so I thought I’d try some in the tortilla mix and see what happens.
Love your “round” tortillas!
Ok, I couldn’t stand it. I’ve been thinking of trying the potato flakes in tortillas and this was just the motivation I needed – I think it was a success. The hot tortillas seem more what I was looking for in “wrapability”. The true test will be on a warm up from the freezer or frig. Taste is great – I can’t taste potato.
This batch:
10 oz white flour
2.5 oz whole wheat flour
2 T potato flakes
I used canola oil this round
all else the same as your recipe and with my hard red wheat flour in NW MT elev 3300 – it was nearly a cup of water.
Awesome, Liz! Love all your details (and the weight measurements). I’ll have to give this a try!
I’ve been studying your Wheat/Wheat grinding posts. Here in Montana we have Wheat Montana – a family “farm” that supplies non-GMO wheat: flour and berries to grind. Between their site and your posts, I’ve learned a lot and it has helped with all of my bread baking…and I’ve been baking my own for about 40 years!
I do measure by weight now and get more consistent results and the WM flours tend to need a bit more moisture.
Bottom line – thank you very much for all of the good info all over your site!
I’ve been on the same quest, Mel. One of the issues I have is that when I transfer the tortilla from my counter to the pan (using my hands), the tortilla loses its round shape. How did you transfer yours? Also, I’m after burrito-sized tortillas that can be used for enchiladas and will not break when filled. Have you tried using yours for something like enchiladas?