It takes just three ingredients to make this super easy recipe for tortillas or unleavened bread. Whether you are wanting to celebrate Cinco De Mayo, Passover, or it’s simply Taco Tuesday in your household, this homemade flour tortilla recipe is for you.
This 3-ingredient recipe for tortillas is so quick, easy, and versatile. I bet you even have the three ingredients you need to make these soft flour tortillas at home right now! They are flour, salt, and olive oil (plus water, but we’re not counting that). I can make a whole batch of these, start to finish, in about 10 minutes. I have the dough ready to go into the skillet in under five (I timed myself today). Have I convinced you to give it a go?
If I need to do a little more convincing, let’s talk about their versatility for a moment. You can use this recipe for tortillas to make a quesadilla, wraps for lunch, or as a side to accompany any main meal. Make a batch for Cinco De Mayo and celebrate in style with other Mexican-inspired dishes, like Mexican chicken casserole, sweet potato and black bean tacos, and Chipotle copycat guacamole.
How about using this recipe for tortillas next Taco Tuesday? Top your flour tortilla with whatever shredded or ground meat you like, such as beef, chicken, turkey, or pork. Then add sour cream, cheese, salsa, a squeeze of , and your other favorite toppings and the whole neighborhood will want to come to celebrate Taco Tuesday at your house!
Unleavened Bread for Passover
If you don’t celebrate Passover you may or may not know that Passover is a one-day Biblical Feast and it is immediately followed by the seven-day Feast of Unleavened Bread. And did you know that these soft tortillas are considered unleavened bread? Well, they sure are.
During that week, not only do those celebrating Passover not eat anything with leavening agents in it, but they also make it a point to eat unleavened bread each day of the Feast, per instructions.
Two years ago I shared my soft unleavened bread recipe with you, which makes some tasty little soft pita chips. That’s a favorite on its own but I also use it to make cinnamon sugar breadsticks, cheesy bread, and even as a crust for our Passover Pizza!
Okay, you must be convinced to try this recipe for flour tortillas now, right? Let’s get cooking!
- All purpose flour
- Just a little oil. You can use vegetable oil or olive oil.
I don’t count the water as one of the three ingredients because most of us are blessed enough to have that flowing from the faucets right now.
Stir all ingredients together in a large bowl.
Until a dough is formed.
Lightly flour a surface and turn the dough out onto that.
Knead dough just a few times until it is smooth-ish.
Divide dough into eight parts and roll each part into a small ball.
One at a time, roll each ball of dough out into a thin circle using a , until they’re 6 or 7 inches in size.
Spray a nonstick cast iron skillet with cooking spray and place it over medium heat.
Cook each tortilla for about a minute on each side or until lightly browned, then remove and continue until all are done. Enjoy!
- When stored in an airtight container in the fridge, these homemade flour tortillas will last up to two days. You can serve them cold or reheat them quickly in a skillet.
- You can also store them in a freezer-safe bag in the freezer for up to 2 months. After thawing overnight in the fridge, follow the above reheating instructions.
- Okay, let me tell you why I have the ingredients in this order. I put them in countdown order because it is easier to remember that way. 3 tablespoons oil, 2 cups flour, 1 cup water, 1/2 teaspoon salt. See? Easy to remember.
- You can easily add extra flavor to your homemade flour tortillas with some herbs and spices. I recommend dried or fresh oregano, thyme, or coriander.
- To make thicker wraps, add a teaspoon of baking powder to the dough when you add the other ingredients.
Can I make these tortillas gluten-free?
Yes, if you use almond flour, gluten-free oat flour, or gluten-free all-purpose flour instead, these will become gluten-free tortillas.
Can I make this recipe in advance?
Yes, you can make your tortilla dough ahead of time. Tightly wrap it in either plastic wrap or foil and refrigerate overnight before following the rest of the instructions.
Here are more of my favorite Mexican-inspired dishes to enjoy:
Taco Soup (The World’s Easiest Supper)
Stuffed Zucchini Boats, Tex-Mex Style
Instant Pot Beef Barbacoa Tacos
Mexican Cornbread Recipe by Mama
- 3 tablespoons oil vegetable or olive
- 2 cups all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- Place all ingredients in a large bowl. Stir together with a spoon until a dough is formed.3 tablespoons oil, 2 cups all-purpose flour, 1 cup water, 1/2 teaspoon salt
- Turn out onto a lightly floured surface and knead the dough just a few times until smooth. Separate the dough into 8 sections and roll each section into a ball.
- Using a rolling pin, roll each ball of dough out into a thin circle about 6-7 inches in diameter.
- Lightly spray a medium nonstick skillet with cooking spray and place it over medium heat. Add tortillas, one at a time, and cook for about one minute on each side, or until lightly browned. Serve warm. Enjoy!
Christy, I so love your inspiring and uplifting spirit! It does my heart good to see you and stay connected to you during these trying times. Thank you for the love that you show to all of us out here! It makes a HUGE difference!
Thank you once again for coming to the rescue! My son will love making these with me! I’ve been using the electric griddle A Lot the passed two weeks – this should work great for that!
Girrrl, I got you! 😀 Hang in there and we’ll make it to the other side of this.
I was given a tortilla press as a Christmas gift. I haven’t made tortillas, yet. This recipe sounds so easy. Where in the process would I use the press?
oh how fun! You would use it at the point where I roll the balls out into tortillas. You’d just put them in your press and have perfectly shaped tortillas 🙂
Going to make these today ! Thank you for the recipe !
Thank YOU Cindy! Have a good one!
Is there a laid out plan for the feast of the unleavened bread?
Hey Carol! We just go by what the Bible says. I talk about that in a video I did for my other website, here is a link if you’d like to check it out. https://seekingscripture.com/keeping-passover/
This looks even easier than my tortilla recipe! I like how this uses medium heat for a nonstick skillet. I’ve seen some of these recipes that call for cooking the tortillas over high or medium high heat but if you have a nonstick skillet the high heat can warp them. Also, lots of smoking and potential to burn using a high heat. Thanks Christy!
Aileen, it is always such a joy to see you! thank you!
Perfect timing! I have been looking for Matzos and the stores here are out of them. Thanks so much for this recipe for Passover and the Feast of Unleavened Bread. Just what I needed!
Oh perfect! This is such a significant Passover/Feast of Unleavened Bread this year. I’m really looking forward to it with a renewed and steadfast spirit!
Looks so easy and tasty, I wish our store actually had flour and oil, but right now, not anything.
Could I substitute bread flour or self rising flour
Self rising will make them puffy and bread may change the texture a bit but either will work as an alternative.
Thanks n shalom
I made these tortillas for lunch to use for hot sandwiches. They were easy to make, and my family loved if! My 9 & 6 yr old kids raved about how tasty they were. I even spread a thin layer of nutella on a few for a dessert tortilla!
Thanks for sharing Christy!!
Same here. THANK YOU so much !!!!