Homemade Flour Tortillas

By The Petite Plantation - December 23, 2018

Although I wish I could make everything from scratch, I don't make tortillas from scratch too often because it all becomes too time consuming. It is a goal of ours to become self sufficient when it come to feeding our family with all our own home grown food. But, I still need some time management skills and to make these in bulk and freeze hah!

Homemade Flour Tortillas | I knead mine right in the bowl. 
These flour tortillas freeze well in a large Ziploc bag with parchment paper between each wrap to ensure they don't stick together. But they need to be cooled completely before getting them ready for the freezer.
Homemade Flour Tortillas | After kneading, it is divided into 12 and rests under a towel for 30 minutes.
Making up a triple batch is great use of time to stick them in the freezer and have homemade tortillas in a pinch when you don't feel like cooking or there just isn't enough time in the day. We love using these to make banana sushi for the kids or these amazing Chicken Taquitos.

Homemade Flour Tortillas 

The recipe calls for baking powder, but we seem to never have this on hand so I substitute it with 1/8 teaspoon of baking soda and 1/2 teaspoon of lemon juice. And you don't need to fry these up in a cast iron pan, but that's all we use and love!

Homemade Flour Tortillas

Flour Tortillas


3 cups of flour
1/2 tsp of baking powder
3/4 tsp of sea salt
1 cup of hot water
4 tbsp of vegetable oil


In a large bowl, combine flour, baking powder and sea salt.
In a separate bowl, combine hot water and oil.
Pour liquid over dry ingredients and mix with a fork.
Knead for 10 minutes.
Divide into 12 portions and cover with a towel to rest for 30 minutes.
On a lightly floured surface, roll out each portion into a tortilla shape about 1/8" thick.
Heat in a seasoned cast iron pan, or griddle on medium heat.
Cook just until it becomes golden, flip and remove from heat.

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