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Homemade Flour Tortillas

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Homemade Flour Tortillas

Fluffy & Savory Homemade Flour Tortillas

Spring is in bloom, and with it flowers! But this recipe is worried about the other kind of flour with these homemade flour tortillas! Everyone should know how to make tortillas from scratch because this is truly the only way you can make the perfect tortilla for a large burrito, or just fresh soft tacos. Once you’ve got the hang of making flour tortillas from scratch, you’ll be opting for it everytime. The secret ingredient to these homemade flour tortillas is Dan-O’s Original! Dan-O’s gives these a savory edge, and something you’ll want a taste of time and time again. 

Tips and Tricks for Homemade Flour Tortillas

  • Roll your tortillas fairly thin. Aim for about 6 inches in diameter, and check to see if they’re semi translucent when held to the light for the perfect tortilla everytime.
  • When rolling out the tortillas, if the dough shrinks back then let it rest for another 15 minutes. The shrinking is because the gluten hasn’t relaxed enough.
  • Keep the fat neutral when you fry the tortillas with neutral. Butter or olive oil works best.
  • If the tortillas are stiff after cooking then you’ve either cooked them too long or the heat is too high. You want some nice bubbles on the surface and light brown spots on the underside before flipping.
  • Once done cooking, stack the tortillas on top of each other to let them steam, keep them covered with a kitchen towel!
  • If flour starts to build up in the pan, wipe out the pan with a paper towel or wet rag. 
  • The tortillas will keep in the fridge for about 7 days. To heat them up, place in a damp paper towel, and microwave for about 10 seconds.


  • 1 tbsp baking powder
  • 2 tsp salt
  • 3 cups all purpose flour
  • 1/2 tbsp Dan-O’s Original
  • 1 stick unsalted butter
  • 1 cup water

Prep Time

10 Mins

Cook Time

5 Mins


  1. Add water and butter in a small bowl and microwave until melted
  2. In a large bowl mix baking powder, flour, Dano-O’s, salt, and butter
  3. Knead dough into a large ball and cover with plastic for 15 minutes
  4. Remove and form small dough balls
  5. Cover dough balls with plastic wrap and set for 15 minutes
  6. Your yield will depend on the size of dough balls, smaller dough balls yield more tortillas.
  7. Add flour to the table and very thinly, flatten dough balls with a rolling pin
  8. Heat a cast iron skillet to medium temperature
  9. Add a tortilla to skillet and flip when they bubble, cook 30 more seconds after flipping
  10. Repeat for remaining dough balls
  11. Enjoy!

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