How to Make Flour Tortilla | Vegan, Quick & Easy Recipe
Prep time
Cook time
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Learn how to make soft flour tortillas at home, it's so easy and cheaper than buying them at the store. Plus homemade flour tortillas taste way better than the packaged stuff -- you'll never want to buy them again!
Recipe type: accompaniment, side dish
Cuisine: Mexican
Serves: 10 to 12
  • 2 cups all purpose wheat flour
  • 1 teaspoon salt, adjust to taste
  • 4 Tablespoons vegetable oil
  • ¾ cup lukewarm water, maybe less or more*
  • extra flour for dusting
Equipment Needed:
  • rolling pin, a comal or griddle or large pan, clean kitchen towel for covering the cooked tortillas and a bag or container with a lid to store the tortillas.
  1. In a mixing bowl mix the flour and salt until well combined, make a well in the center and add in all of the oil and half of the water. Mix until well the ingredients are coming together and little by little adding more water until your dough comes together, and isn't sticky. Please notice that depending on the conditions of your home you may need to add more or less water to get the dough to come together. Drizzle just a little bit of oil into the bottom of your mixing bow, then place the dough back in the bowl, cover and allow to sit for 10 to 15 minutes.
  2. After 10 to 15 minutes check on the dough. It should be soft, moist, stretchy and easy work with. If it isn't then cover and let it sit for another 10 minutes. Divide the dough into small even-sized balls around the size of golf balls. Shape them into proper balls then place the little balls back into the bowl and cover. Place your comal/griddle/pan on the stove over a medium high heat. While you wait for it to warm up you can begin rolling out the tortillas.
  3. Dust your work surface with a little bit of dust, and also rub the rolling pin with some flour too. Place one dough ball onto the work surface, use your palm to flatten down. Then begin rolling and stretching out the dough into a circular shape and to ⅛th of an inch thick. Don't stress it if your tortillas aren't perfect circles -- it's the taste not the shape that matters most. Carefully place your rolled out tortilla on the comal/griddle/pan and allow to cook for about 2 minutes or until you see the dough change colour and air bubbles begin to form. (Please watch the video for a visual guide). Carefully flip over the tortilla and cook for about a minute or less -- you'll see more air bubbles for and it cooks rather quickly so keep an eye on it so that you can take it off the heat. The tortillas should be soft and a little golden spots, but not be hard or crispy -- they need to bend and roll with ease. Once cooked cover the tortilla in your clean kitchen cloth to keep warm.
  4. Next roll out another dough ball into a tortilla repeating step number 3. Once you get the hang of it you'll be able to time the cooking perfectly so that you can be rolling and cooking the tortillas at the same time without having to stop. Serve your tortillas warm as desired and store any leftovers in the fridge inside a plastic bag or a sealed container.
* The actual water amount will depend on the conditions of your kitchen. If it's a hot and humid day you'll likely need about the same or less water. If it's a cold and dry day you'll likely need more water. Take your time and work the water into the dough slowly.

** This recipe makes 10 to 12 flour tortillas perfect for tacos. If you'd like you can make larger tortillas or alternatively you can also double or triple the ingredients for larger batches.

*** Watch the video for a visual guide
Recipe by Mexican Made Meatless™ at