Homemade Tortillas

by Merissa on February 3, 2011

in Recipes


Homemade Tortillas

We had a discussion about these on the Facebook page a while back and in a post on the blog. Once you've had homemade tortillas you will never go back to the store boughten (yep that is a word up here in the north so please stop emailing me about it :) ) ones. These are fairly simple to make and they have SO much flavor compared to the other ones!

Homemade Tortillas

What you need:

  • 2 c. flour
  • 1 c. warm milk
  • 1 t. salt
  • 1 T. oil
  • 1 1/2 t. baking powder

Mix all the ingredients together. I usually make a double batch because I like to keep half in the fridge and half in the freezer for another time. The recipe posted will make 10 tortillas. After you mix the ingredients, knead the dough until it's very smooth. I love the texture of this dough. It's slightly sticky but not sticky enough to need more flour. After you knead it, let it rest for about 20 minutes. That's the key to getting it rolled out.

Separate the dough into 10 pieces. Roll out each piece very very thin, you may need a little bit of flour on the counter to do this but not too much.

Make sure the dough is thin!

Put the dough down on a preheated griddle. A large frypan will work but won't be as easy. You do not need to grease the griddle.

Flip the torilla over after a few seconds. I just do this with my fingers. It will have nice brown spots on it. They only have to cook for about a minute. Don't overcook or they will get hard.

These are amazing fresh off the griddle!

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{ 93 comments… read them below or add one }

1 Lana February 3, 2011 at 11:50 am

Thanks! I am one who asked for this post. I have a fabulous new French rolling pin that my Mom got me for Christmas just waiting to do something like this.

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2 Matthew Linauer February 3, 2011 at 12:39 pm

There is nothing better than home made flour tortillas. I would like to link to this page on my website. Good how too!

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3 Merissa February 3, 2011 at 12:41 pm

You are more than welcome too, just be sure to post a linky back to my original post:) Thanks.

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4 Matthew Linauer February 3, 2011 at 12:50 pm

I am going to link right to your post instead of putting your info on my site. I believe in giving absolute credit for the work you did.

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5 Merissa February 3, 2011 at 12:52 pm

Thanks! :D

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6 Ella McKinsey February 3, 2011 at 9:38 pm

Thanks for posting this! I learned to make tortillas from a nice local lady in Mexico in college, but of course I’d completely forgotten how. I’m going to try this this weekend!

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7 Bernadette February 9, 2011 at 5:39 pm

I used water instead of milk, and they didn’t puff up. Was making that substitution the reason why? (The taste was still very good!)

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8 Merissa February 9, 2011 at 5:40 pm

Mine aren’t too puffy but I roll them really thin. I haven’t made them with water so I’m not sure.

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9 Becky DeWitt October 17, 2013 at 2:06 pm

When you use milk instead of water with scrambled eggs, it makes it puffier so probably works the same with tortillas. If you want a nice thin omelette, you use water and not milk with the eggs.

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10 Jen March 1, 2014 at 3:59 pm

My mother always made them with water and they were thin and flat, not puffy.

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11 Jennifer April 4, 2011 at 10:12 am

I wonder if you could do whole wheat instead of the white flour? Would you need to change any of the other ingredients? Or flavor it, like with basil, garlic, sun dried tomatoes? Hummm, my mind is spinning with all the flavor combinations.

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12 Merissa April 4, 2011 at 8:45 pm

You would have to maybe use a little bit more wheat flour than white flour. You want the dough to be what I call “post it note sticky” not super sticky but not too floury. Just add a little more flour or milk until it feels like the right consistency. :)

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13 snowflakes2hotcakes June 28, 2011 at 2:40 pm

Merissa, how long will these keep? Are they pretty much a “make as much as you’ll eat in a meal” thing? Or will they freeze and thaw ok?

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14 Merissa June 28, 2011 at 2:47 pm

I make double batches and freeze them all the time. They last for a decent amount of time in the fridge but usually I only keep out what we will use within a week otherwise I freeze them. They freeze really well!

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15 Donna March 11, 2013 at 5:53 pm

Do I use self riseing or plain flour

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16 Merissa March 11, 2013 at 8:44 pm

Regular all-purpose flour.

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17 Heather July 27, 2011 at 9:59 am

I’ve been trying different tortilla recipes for months, trying to find the right one. This is it! These were perfect :-)

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18 Maria Tobias August 11, 2011 at 3:26 pm

This is an amazing recipe! I know I stumbled onto this site a bit late, but I was wondering how you froze the tortillas. Do you freeze them separately or do you just put them in a bag in the freezer? Thanks!! :)

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19 Merissa August 11, 2011 at 3:28 pm

Welcome! I freeze them all together in a gallon size freezer bag. Usually I make a large batch when I make them and then put about 8 tortillas in each freezer bag, enough for a meal or two for us. It works great!

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20 Rebecca November 16, 2011 at 8:01 am

I have come across your blog a couple times in the past but for some reason it took me this long to read the recipes. You will have me visiting often. It is hard to find breads, tortillas, crackers and other staples that my family can eat. Your recipes are so quick I don’t have to plan for two days to make sure they are done for dinner either. Thank you for helping me stay sane with our growing allergy list. :)

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21 Kim Reed- Kunis January 28, 2012 at 12:03 pm

Thanks for this recipe. Gonna make them this weekend. Love homemade tortillas!

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22 Rachel N March 20, 2012 at 10:07 am

Has anyone tried the mixing and kneading with a Kitchenaid mixer? Does it work as well?

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23 Merissa March 20, 2012 at 6:33 pm

I usually mix this up with my Bosch Mixer and it works the same:)

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24 Lucinda Hart June 25, 2012 at 3:14 pm

thank you for posting this…LOVE IT!

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25 Marie Langlade June 25, 2012 at 9:15 pm

These are on my list of things to try…They will be part of my baking session on saturday.

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26 Marie Langlade June 25, 2012 at 9:15 pm

These are on my list of things to try…They will be part of my baking session on saturday.

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27 Tammy McCay November 6, 2012 at 5:47 am

Once you roll out the dough…you can fry this is about one inch of vegetable oil…to get a puffy treat…use it as a base for beans, cheese and topping or sprinkle with powdered sugar…or drizzle with honey! Just another FAB use….

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28 janean March 11, 2013 at 4:14 pm

My dad ( i was like 17 years old ) got a recipe for tortillas once and he made them,,,,,,only he did the flip and pat and the works. i think he did it more for my brothers and my intertainment, as him and i both was cracking up,,,lol,,,,but they WERE actully pretty good.lol.

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29 Amy March 11, 2013 at 4:20 pm

Will try these. Thanks!! ~Blessings, Amy

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30 Justyn @ Creative Christian Mama May 11, 2013 at 6:15 pm

These look so amazing! I just got a tortilla press and can’t wait to make these! :-)

I’d love for you to link-up this recipe to the Weekend Whatever Link-up!
http://creativechristianmama.com/weekend-whatever-link-up-511/

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31 Viola Eagle October 17, 2013 at 12:31 pm

having been raised around Spanish people a good portion of my life, I observed that the majority of them use a rolling pin, made from a piece of heavy duty
broomstick, about l5-l6 in long, using the smaller roller enables one to make
the tortillas rounder.

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32 Lyn October 17, 2013 at 7:10 pm

Two of my grandchildren and I have to be gluten/egg/dairy/soy free. I wonder if I could use rice flour or other gluten free flour and almond or coconut milk. Anyone tried it?

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33 Merissa October 17, 2013 at 7:38 pm

I’m sure alternative milk would work and someone just posted on our Facebook page today that an all purpose gluten free flour blend worked for them with this recipe. I haven’t tried it yet but it sounds promising!

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34 Cathie October 18, 2013 at 8:05 pm

“boughten” is not a word.

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35 Merissa October 18, 2013 at 8:07 pm

It actually is in South Dakota. It’s a regional word: http://www.thefreedictionary.com/boughten

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36 Frances January 10, 2014 at 11:10 am

It is in Canada too! Though we’d never say “store boughten”. It’s “store bought” or “boughten”, never together. Dialect enriches us.

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37 Robin January 10, 2014 at 11:48 am

We say boughten here in Ohio too!

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38 Jessie January 11, 2014 at 7:46 am

We say boughten here in coastal NC too! :-).

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39 KATHLEEN October 24, 2013 at 7:45 am

The dough rolled out beautifully…all was a go… but it crumbled. What is the T. supposed to be. The totillas were too hard before they turned out with any brown spots. I used rice milk also. HELP!

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40 Merissa October 24, 2013 at 8:42 am

I’ve never used rice milk so I’m not sure on that one. T= tablespoon. And when you fry the tortillas, make sure they are undercooked, or at least seem undercooked. Then they will stay soft and not get hard.

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41 KATHLEEN October 24, 2013 at 9:33 am

What T. (temperature) should it be if I use an electric griddle?
Thanks for your reply…I love in your site!

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42 Merissa October 24, 2013 at 1:17 pm

I put it on a pretty high temp (over 350). Just enough to brown each side.

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43 Ryann Waite October 30, 2013 at 1:24 pm

What sort of container do you use to hold your tortillas in while in the frig? Baggy to get all the air out or a tupperware like container? We eat tortillas ALL the time, I might as well be making my own! I’m slowly transforming my baking into making all my ingredients, and relying less on store-bought items.

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44 Merissa October 30, 2013 at 1:25 pm

I just use a gallon size ziploc bag for the fridge or freezer.

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45 Gaylyn Henninger October 31, 2013 at 5:55 pm

I truly enjoy your blog! Thanks for all the great things you share and for all of the time you devote to it. I look forward to making this recipe. I know they will be a big hit with my family. God bless you!

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46 Merissa November 1, 2013 at 3:46 pm

Have fun making these! :)

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47 Evy-Ann Strand October 31, 2013 at 6:36 pm

Hello, thank you for this recipe. Cannot wait to try it. Can I ask if the c means cups? In Norway we use dl or liter :-)

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48 Merissa November 1, 2013 at 5:26 am

C = cup

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49 Doris Flynn November 3, 2013 at 5:54 am

I think I will try these using corn flour we are trying to eat less of items made with white flour. They sound very good.

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50 A November 4, 2013 at 6:53 pm

check this recipe I highly doubt the 1 1/2 c baking powder. Please try again. :>

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51 Merissa November 4, 2013 at 6:55 pm

I’m sorry but I’m not seeing that in this recipe. Is it another one you are referring to?

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52 S November 5, 2013 at 7:25 am

A, I think you’ve misread the recipe – it’s 1 1/2 t(easpoons) baking powder, not 1 1/2 c(ups).

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53 Sally November 5, 2013 at 7:02 am

Tortillas are a staple in our home. We use them for breakfast, lunch, dinner–even dessert! Chocolate tortillas and Poor Man’s Crepes are two favorites.

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54 indu November 5, 2013 at 9:40 pm

Tortillas is so similar to indian roti !

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55 stacey November 13, 2013 at 1:07 am

Ive made home made tortillas but never heard of this way, still going to give it a shot ive always done my the old mexican way i guess you can say: flour, salt , baking powder, manteca, and warm water

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56 Ashleigh M. January 9, 2014 at 7:15 am

I also thought of the traditional Mexican way using manteca, but I’m excited to try this version for a hopefully slightly healthier option….. :-)

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57 linda January 7, 2014 at 12:24 pm

I have been making these using a kitchenaid mixer with dough hook but have to use much more flour than what it calls for. Has anyone else had this happen? They are great but was wondering.

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58 Megan K. Hines January 11, 2014 at 12:21 pm

I used a kitchen aid too and had to add extra flour also, on first mix it was way too wet :(

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59 Wendy January 10, 2014 at 11:11 am

You should try with corn flour. I believe corn tortillas are better.

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60 Cindyo January 10, 2014 at 11:13 am

Sooo yummy…and think of all the flavour possibilities with just a pich of pesto here….a tsp of tumeric there….perfect for breakfast burritos

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61 Linda January 10, 2014 at 11:26 am

Could you give me an estimate of calories and carbs?? We have these a lot but have to buy low carb which makes them more expensive :-( Thanks a lot Linda

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62 Merissa January 10, 2014 at 11:28 am

I’m sorry but I honestly have no idea, our diet is just from-scratch and real foods and I don’t count calories or carbs.

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63 Molly January 10, 2014 at 3:17 pm

My diabetic son’s nutritionist gave us a link to a recipe calculator where you put in the ingredients and how many servings and it will tell you all those things. It’s been a huge help to us. Here’s the link: http://recipes.sparkpeople.com/recipe-calculator.asp

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64 georgina January 10, 2014 at 11:27 am

Try gram flour if you want gluten-free

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65 Susanna January 10, 2014 at 11:34 am

I now make them every day -thank you! takes me about as long to make them as to brew a cup of coffee! I use warm water instead of milk. Works just fine. And the secret is in “resting” the dough for 30 minutes before cooking. Puff is determined by baking powder. I love the description :post it note sticky, that’s it exactly!

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66 Annelies Vingborg January 10, 2014 at 11:42 am

Hi there … I just love your site but have a question… could you explain what the amount/abbreviations mean in your recipe? I am a Dutch mom living in Danmark and I am not familiar with those. Love to try some of your recipes÷)
Greetings from Annelies

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67 Merissa January 10, 2014 at 11:51 am

t = teaspoon, T = tablespoon, c = cup

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68 Kelly January 10, 2014 at 12:19 pm

We have been looking for this for ever.Thanks

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69 Kim January 10, 2014 at 2:26 pm

Could you please tell me what kind of oil you used. I like olive oil, but am not sure if that would be a good one to use. Can’t wait to try this. Thank you.

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70 Merissa January 10, 2014 at 2:40 pm

I use a mild olive oil in this recipe.

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71 Stacy January 10, 2014 at 2:38 pm

I am going to try this recipe just so I won’t have to use the store boughten (that’s how we roll in southern WV) ones any more :)

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72 Merissa January 10, 2014 at 2:39 pm

You all are making me laugh :)

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73 Leslie January 10, 2014 at 3:17 pm

These homemade tortillas look simply wonderful!! So soft and chewy, I’m sure! I like Mexican food, but these would sure kick it up a few notches;)
Blessings,
Leslie

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74 Cheryl January 10, 2014 at 6:41 pm

I am gluten intolerant and use Jules all-purpose flour. Do you think this will work with this flour?? Tortillas are the one thing besides bread that I miss. However, I do not miss the headaches.

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75 Merissa January 10, 2014 at 7:41 pm

I think it would work as long as the flour has xantham or guar gum in it, or you can add in some separately.

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76 Sara January 11, 2014 at 7:16 am

To keep warm, pace a clean towel in a paper bag …it will allow moisture to escape cause if you keep in the oven they will become hard

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77 Tonya H. January 11, 2014 at 8:15 am

Can’t wait to try this recipe! I miss my Nana’s tortillas…..thanks for sharing the recipe! :)

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78 Pappaw January 11, 2014 at 10:35 am

If you would like really thin tortillas, take a hint from Chinese Pancakes. They slightly roll out two, paint oil atop one, stack and finish rolling. After cooking, you peel apart and get two very thin ones.

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79 Loyda January 12, 2014 at 2:42 pm

Liking all these questions ! You will find tortillas are like everyones favorite biscuit or dinner roll recipe… They all can be a little bit different. I was raised eating these all my life (both parents from NM) so started making them on my own when I was about 12ish. I will add a few comments to all of yours. First corn and flour are made completely different. Corn you use a tortilla press, but flour you roll out. Corn only takes water to make the dough aka masa. Flour uses shortening, lard or oil. Warm water or hot, salt or no salt (for those of you who don’t want to use salt its okay) and baking powder. Resting the masa is vital ! I personally let mine rest about 10 minutes. My personal recipe uses 4 cups of flour which makes a dozen tortillas. Someone mentioned throwing them in hot oil. These are called sopapillas. When I was little and they puffed up we liked to tear a little end off and stuff with beans and cheese and whatever else was on out plates. Now with a family of my own we drizzle honey on them as a dessert. Also anyone ever have stuffed sopapillas at a restaurant? roll your dough out and then place your items on it. (meat, beans, cheese) and fold dough around it. Make sure nothins peakin. Fry in oil on both sides. Top with green chile, cheese and sour cream YUMMMM. As for storing I have my own special “tortilla towels” that I use to serve with. You can make ahead and place in gallon ziploc bags and freeze !

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80 Ali January 14, 2014 at 10:45 am

I skipped the rolling pin and went to the store and paid $20 for a tortilla press. Once I used the tortilla press this recipe made wonderful tortillas, and Also got a dozen tortillas out of the recipe. Made about 12 dozen in no time. I am the “Queen of Kitchen gadgets” as my hubby calls me, he laughed when I got the press but stopped when I made the first batch he loved them. Now I am looking for a good recipe for corn tortillas my favorite. Tortilla press is really not all that exspensive, and if you eat a lot of tortillas like I do at my house it is worth the investment if you are wanting to make them yourself.

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81 Merissa January 14, 2014 at 11:17 am

Yes I agree, tortilla press is totally worth it if you are going to make these often!

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82 giabean27 January 21, 2014 at 9:57 am

So, as soon as I saw this recipe, I immediately went to amazon to start looking for a tortilla press. Two of my kids prefer “roll-ups” to sandwiches, so this would be great. Every tortilla press I see says they were really made for corn tortillas and not flour and that if you do flour tortillas, you should just roll them. Could you share what brand and/or where you got your press? Or is this just a “it’s really made for corn, but I use it for flour anyway” kind of gadget? Thanks!!

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83 Merissa January 21, 2014 at 12:16 pm

I actually ended up getting this Tortilla Cooker since I made tortillas so often. It takes a bit to figure out how to use but it works fine for flour tortillas and it’s nice that it cooks them too!

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84 Kim January 30, 2014 at 8:47 am

I just got mine yesterday in the mail from amazon. It is the IUSA brand for 8 inches. We are using it exclusively for flour. Just have to use a plastic wrap or a gallon baggie to cover the ball of dough so it doesn’t stick. The press and a griddle pan were less than $30. Made a batch last night and made 3 this am! Yum

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85 giabean27 February 12, 2014 at 11:43 am

I got the same one you got. I finally got around to making them today (snow days in Atlanta – yay!) and they were FAB! I used the half wheat/half white recipe from this site. My kids devoured them and proclaimed them better than store “boughten”! Victory is mine!

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86 Stacy March 1, 2014 at 2:06 pm

I’ll definitely try these! Thanks!

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87 Linda March 1, 2014 at 8:16 pm

Boughten is a word in Montana. Love your posts. Thank you.

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88 Sherry April 17, 2014 at 4:59 pm

Yes it is.

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89 Gayla March 12, 2014 at 6:49 pm

Tried these tonight. Amazingly simple and ohh so good! Thanks for the recipe!

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90 Jennifer March 12, 2014 at 11:26 pm

This recipe sounds so simple and I can’t wait to try it! I love knowing what goes into my family’s food… Love reading all the comments and tips/advice from the other readers as well. I only have one little problem…I don’t see a Pinterest button for this so I can pin it. :( Thanks for all of the simple and frugal tips and ideas that you share! God bless.

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91 Merissa March 13, 2014 at 8:17 am

The Pinterest button should be at the bottom of the post.

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92 Sherry April 17, 2014 at 4:57 pm

I have to use more flour every time I make this recipe but I love the results. Today I am using the sprouted wheat flour that I made from your other post to make my tortillas. Thanks for all you wonderful ideas. I love your site.

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93 Hannah May 29, 2014 at 6:49 pm

I love the word “boughten” adding it to my fun word stash. I enjoy local vocabulary words. Don’t think I would enjoy playing scrabble with Cathie :)
This recipe looks so easy and delicious! Going to try it soon. Thanks!

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