Homemade Flour Tortillas are made with 4 ingredients: Flour, oil, water and salt. This tortilla recipe is without lard and way better than the store-bought ones.

Mom has been making these flour tortillas for years without knowing the name “tortilla”. She uses the word flatbread instead and she’s the best cook good at making dough based foods I have ever known. I really feel lucky as I’ve learnt a lot of recipes from her including these Homemade Flour Tortillas. You might think that it’s crazy to make tortillas at home while you can use store-bought ones, but believe me you will love your version more! I’m sure you will want to give it a try when you read how it’s easy to make these, you just need 30 minutes or less to make your own flour tortillas. What’s more, you don’t need many ingredients and complicated kitchen tools for these easy peasy tortillas!

These are quite similar to the flatbread she uses for roll-up wrap sandwiches, which are very common in the South of Turkey. What she uses different in these flour tortillas is olive oil to make them more elastic and have a softer texture.

I searched for other recipes for homemade flour tortillas to see if mom’s recipe is the same with them and saw that many of those recipes call for lard or shortening and baking powder. Mom’s recipe doesn’t have any of these, so I think we can call these healthy flour tortillas, can’t we?

You need just 4 basic ingredients to make healthy flour tortillas; flour, olive oil, water and salt. We use white flour, but you can definitely use whole wheat flour instead. This is a no-yeast bread, just like our no rise bread rolls, so you don’t have to wait for the dough to rise. You just combine the ingredients, make small balls from it and roll them out.
Besides it’s easier to handle this dough when compared to a dough with yeast. I mean the rolling process is a lot easier than a dough with yeast as this one is not as loose.

You can prepare the dough in a stand mixer too, but mom always prefers to make it with her hands, and so do I. You don’t need to knead it a lot, just until it holds well. It should be a soft and non-sticky dough, so you can add a little extra flour or water if you think it’s necessary.

Make small balls and let them rest 5-6 minutes before starting to roll. You can sprinkle a little flour on each to prevent them from drying.

Roll them out one by one on the floured counter and sprinkle little flour when rolling if it gets sticky. I recommend you to cook rolled out tortillas in a non-stick pan right after you finish rolling out each. Otherwise they might dry very quickly. I mean don’t pile up the rolled out tortillas, just cook one when you roll it out and then grab the second, roll it out and cook. Repeat this until you finish the balls or ask for help from someone in your family so that he can cook in the pan when you are rolling out. We do it that way.
If you are alone and have to make it yourself and if you still want to roll them all and then cook, then you should cover the rolled out tortillas well with a kitchen towel to prevent them from drying.
Another tip about these homemade flour tortillas is about the time when you take them from the pan. Prepare a big kitchen towel and cover them with it right after they are done and still hot. Let them rest under the towel so that they remain soft and flexible. If you don’t cover them, they get a bit crunchy and it gets difficult to stuff and roll them up.
Did you know you can even make an easy tortilla pizza using these homemade tortillas? Top them with whatever topping you like and bake. The easiest way of making pizza.

Other Yeast Free Bread Recipes
More Bread Recipes You Might Like
- Soft Dinner Roll Recipe
- Pogaca Turkish
- Bazlama Bread
- Recipe For Cheese Bread
- Turkish Sweet Bread
- Simit Bread Recipe
Basic Homemade Flour Tortillas

Healthy flour tortillas with olive oil
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 11 1x
- Category: Bread
- Method: Cooking
- Cuisine: Turkish
Ingredients
- 3 cups white flour
- ¼ cup olive oil
- ¾ cup cold water
- 1 tsp salt
- ¼ cup extra flour, to use when rolling out
Instructions
- Combine all ingredients well except the extra flour.
- Make small balls from the dough.
- Sprinkle a little flour on each.
- Roll them out one by one on the floured counter. Sprinkle a little flour when it gets sticky.
- Cook in a non-stick pan every time you finish one.
- Cook one tortilla at a time for about 30 seconds each side.
- Cover them with a large kitchen towl well right after you take it from the pan.
- Pile them in the same place and let them cool under the kitchen towl.
- Serve warm or cold.
Keywords: flour tortillas, tortillas without lard, tortilla bread no lard
I will definitely use that, thanks
★★★★★
Very good and easy recipe. Good for mid week. They didn’t take very long to cook either.
★★★★★
I have some health issues and knowing how to do this kind of tortillas is amazing.
THANK YOU. May Jesus Bless you.
Sorry the cold water just didn’t work. The dough was sticky and tortillas turned out brittle. You need warm water. Will nit make again
Sorry to hear that it didn’t work for you. We always make tortilla this way.
I’m sorry to say but I think you did then wrong. I was surprised about the cold water too but mine actually turned out great and surprisingly softer than ever.
These were great! I realized after 1 or 2 that I had to roll them extra thin which helped them puff up so I knew they were cooked. So easy & yummy as soft tortillas for tacos.
★★★★★
These sadly were very disappointing. Measured everything precisely and dough was stringy. Once cooked the tortillas were brittle and hard to roll, breaking apart almost immediately.
★
Hi Andrea, sorry to hear that you didn’t get the desired result. Overcooking these cause them to break apart. Could this be the reason?
Thank you so much for this lovely recipe. Cant wait to try it!
When I read the first sentence I thought this must be a great recipe given your mom makes these all of the time… a true tried and tested recipe! So I made these tortilla wraps earlier this week and they were amazing! I’m so happy to have found this recipe because I’ll never buy store-bought wraps again. Thank you!
I lived in Mexico for many years and if you use boiling water it will turn out much more tender than with cold water. Just my experience.
Hi Rosalie, thank you so much for the tip!
Love the recipe. Many other tortilla recipes add baking powder to theirs, but that doesn’t work for me because they don’t sell it in the little eastern European country I live in.
★★★★★
Hi Rosa! Glad you liked the recipe! There is really no need for baking powder to make tortillas.
Didn’t work for me at all. The dough was pretty hard to work with and falling apart. I added some extra water like mentioned in the narrative. It helped, but it still wasn’t doughy enough. I rolled out a ball of dough as much as possible (The dough was kind of elastic so it didn’t roll out as much as pictured.) Once cooked, they don’t fold. They just crack. Not sure if there was a specific way to combine ingredients?
★★
What temperature do you cook them?
★★★★
I cook them over medium high heat but this might change depending on your stove.
Is there a recommended way to store these before I cook it? Like if I want to make it a day ahead? And how long do they last?
Hi Matthew, I have never tried making them ahead of time and then cook because they can easily get dry as they wait.
I’ve made homemade tortillas three times now and this was by far the easiest and most successful batch! Thanks for sharing the recipe!! 🌮😍
Hi Jessica! I’m glad you loved these tortillas as much as we do. Thank you for sharing your feedback!
Made these for my family and they fell in LOVE! I grape seed oil instead. Yummy. Awesome recipe. I really loved how simple and light they are. You control the calories based on ingredients. Roll out a large portion for a family burrito to share with at least six! Have fun with it. Thanks for the recipe. Blessings!
Can u use vegetable oil instead?
Hi Lexie, yes you can.
Hello
Do you know how many calories each tortilla is?
Hi! I’ve tryed this recipe tonight and it was horrible. Is was impossible to shape the dough into tortillas, I had to use all of my body weight trying to get them to be thin but the dough was so elastic they turned out thick. And I could only make 4 tortillas with this recipe. It was too much work for nothing.
Hi Priscila! I’m sorry you had a disappointing result. The type of flour might have caused this. I use regular all-purpose white flour for this. Depending on the type, you might need to add extra water. You can understand the right amount of water by adding it gradually.
The authentic way to make tortillas is with lard or vegetable shortening. Never with oil, for those who want to make authentic tortillas.
Thank u dear for. Sharing this recipe with us I made this today they were amazing.
Hi Manal! Great to hear that you love these tortillas.
this would be genius for a budget-savvy college students to try
I made these today and they were AMAZING! I’ve been looking for a tortilla recipe not using lard. These were the tastiest tortillas I’ve ever eaten, and I was pleased they weren’t overpowering with the olive oil flavor. Now to figure out how to get them perfectly rolled out is my next mission. Thank you so much for posting this recipe!
Can I use vegetable oil instead of canola oil?
I think it works fine with vegetable oil too.
This is great 🙂 But olive oil is a little too expensive where I live, could I use sesame oil instead?
Hi Jen! I have never used sesame oil but I guess it works fine as I use oil so that the tortillas get soft when cooked.
Thanks for the recipe :3
They turned out amazing!
I personally love them! Made them twice now. First time I only made a half recipe to try them out and second time I tried using part wheat. They weren’t near as good but that was my fault I’m sure because they sat too long (while we ate) before rolling out and baking. when they cook too long my two year old daughter loves to just eat the “teeya” plain 🙂
Hi Laura!
Hope you get the result you desire next time you make it.
Kids always love when something is crunchy, don’t they?
Wonderful. Thank you so much. This is a keeper.
★★★★★
Tried this tonight. I’ve made flour tortillas before, but my mom’s recipe uses manteca, which is like Crisco, so I wanted a healthier version. I followed the recipe, but they came out really stiff and dry 🙁 not sure what I did wrong!
Hi Molly, maybe you should have cooked it for a shorter time. The longer you cook it, the drier it gets. Hope this helps.
So glad I found a good/quick/easy tortilla recipe! The husb requested fajitas for dinner and I don’t have any but can make some!!
{plus my 4yr old loves tortillas and eats them like crazy!}??
Hi Terrie,
This is an easy recipe actually and everyone in the family loves it. If you cook the tortillas longer, they get crunchy and my 2-year-ol boy loves it that way 🙂
My two year old loves to crunch on the crispy ones as well 🙂
I do not understand the rave reviews on this recipe. These were horrible. The dough was so elastic I needed all my body weight to roll them out and even then I couldn’t get them thin enough to be to beautiful, pliable tortillas in these photos. And they have no flavor. They taste like flour. Gross. I’m throwing the whole batch out. Tortillas need fat.
★
Heather. This recipe is kinda off to me too.. But everybody has therir own way and tastes.. But my recipe that I’ve used for years is
3c all purpose flour plus extra if needed
2tsp baking powder
1tsp salt
1/2c veg oil
1 1/4c HOT water (very important)
I use my stand mixer with paddle attachment.. Mix all dry ingredients. Mix in oil. Add hot water a little at a time. Change to dough attachment and knead for about 5min. Add flour if to sticky. Rest dough for 20mins. Divide into 10 balls. Roll them out on a floured surface. Cook on Med heat. .
Thank you Jessie for sharing your recipe here. Well mine works fine to me and I do love it but I’m always open to try new recipes. so I’ll try yours too.
“learnt”. Is that a word?????
★★★★
Self-rising or all purpose flour?
All purpose flour.
I made them this evening for my family and turned out amazing! Thank you for sharing this recipe!❤️
I want to thank you for sharing this recipe! I used it in one of mine, i hope its alright. Gave proper credit naturally!
I never made homemade tortillas before so this was a lot of help, couldn’t get them into nice circles though haha… that part is hard.
Here is the recipe i made with it: http://grimgrains.com/uzumaki+hummus+bites
Again, thank you for sharing! So incredibly helpful.
★★★★★
I didn’t have tortillas yesterday and came across your recipe on Pinterest and made them. I made half the recipe and the tortillas came out so good. My mom loved them and so did my boyfriend ( he is vey picky). Thank you for sharing your recipe. <3
Can u use lard in this recipes?
Well, I’ve never tried lard, so I’m not sure. I’d love to hear the result if you try the recipe with it.
do u have a whole wheat version?
Thanks so much for this recipe. I have tried many. This one will be the one i use for good.
Just made these last night! Easy and delicious! Thanks for sharing!!
I grew up making flour tortillas weekly with my mom, with a authentic recipe that uses Crisco. I stopped making them and dearly missed them but worried about the lard for my family. This is an amazing alternative, I had to add more water to get consistency right (may be my area). And the only thing I might try is adding salt. Thank you for sharing this recipe!
★★★★★
The dough can be frozen as well as the tortillas. Be sure to cool the tortillas completely before freezing. The dough is basically like a pizza dough so, yes, freeze it as well. Love this recipe, it’s almost exactly like my mom’s!
I just made these and they were fantastic! Waaaaaaayyyyyy better than the store. I followed the recipe exactly and they came out perfect!
Made these tonight because I forgot to buy tortillas at the grocery store. I think I might “forget” all the time now! Super easy and delicious!!!
how much does this recipe yield?
It makes 11 tortillas.
THANK YOU THANK YOU THANK YOU!!!! I have looked EVERYWHERE for clean flour tortillas and have never found any. These are DELICIOUS and super easy! No more chemical filled store bought tortillas for us!
So GLAD to find this ~ had no idea it was this easy to make tortillas! Can’t wait to try it … we love eating them, & using in recipes!
I will definitely try these. At what temperature do you cook them?
Cook them over medium heat.
Beautiful photos Zerrin – definitely a recipe I am going to try. I make my own corn tortilla, so why not flour ones? And recipes from Mom are the best!
Can you post a recipe for your Corn Tortilla’s [email protected] Creekside Cook or tell me where to find it? Thank you for the Flour Tortilla recipe Zerrin! I’ve always wanted to make my own tortilla’s but didn’t know how. So thanks!
@Katforever18….Normally, if you purchase a bag of Masa Flour (Corn meal flour) the k8nd used to make tamales. More than likely you can find this type flour in the baking flour aisles. But, since tortillas flour/corn tortillas you can find in the Mexican aisle to. most times the bags come with Corn tortilla revipe on the bags. You would also be surprised to find other mexican recipes on the bags for tamales, gorditas, sopes, etc,.
Hope this was helpful for you.
Anna
★★★★★
Thanks for helping Anna!
Will rice flour work? I’m allergic to.wheat
Hi, these look great. I was wondering if they could be made in large batches and frozen? Have you done that? Or is the re some way to make a big bunch and store them for a while? Thanks so much! I look forward to trying these!
Never tried it, but I freeze bread loaves to use them later and have had no problem. I think these can be frozen as well.Please let me know if you try.
Can you use a non gluten flour for these?