Homemade flour tortillas are worth the work. With just a few simple and cheap ingredients, you can eat some of the best, freshest tortillas!Homemade flour tortilla shells/burrito shells from Cheap Recipe Blog

Why oh why has it taken me so long to make my own tortillas at home? My friend Meredith came over today and we made a batch – and they were so, so good.

Besides being delicious, I think these rank as one of the cheapest foods ever.

Don’t be intimidated by this recipe. It’s quite easy. No yeast or kneading required. Just mix the dough, let it rest for 30 minutes, roll it out, and cook in a dry skillet until done.

I made my homemade tortillas/burrito shells with coconut oil, and they were delicious. See notes below for other acceptable oils.

The Cost: About 5 Cents Each!

The tortillas that you buy in the store are cheap enough. About 15 to 20 cents each.

But when you make tortillas at home, they cost about 5 cents each. Plus, you’re avoiding preservatives and artificial ingredients. It’s a win-win.

Do I Need A Tortilla Press?

No. You can make homemade tortillas without a tortilla press, using a rolling pin. However, if you plan on making tortilla shells often, it may be worth it to purchase a tortilla press:

Homemade flour tortilla shells

Uses For Homemade Tortillas

How to make homemade whole wheat tortilla shells (with coconut oil) - Healthy, cheap, and delicious recipe!

Get this similar recipe: Whole wheat tortilla shells made with coconut oil

Homemade flour tortillas. Just 5 cents each! Repin to save.

Homemade Flour Tortillas

Yield: 12 tortillas
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes

Upon researching this recipe, I found that people have used a variety of different oils to make homemade tortilla shells. I used coconut oil because that's what I had available. Other recipes suggested using canola oil, vegetable oil, and even lard.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup coconut oil, melted
  • 1 cup hot water


  1. In large mixing bowl, whisk together flour, salt, and baking powder. Add oil and mix with your hand until the mixture becomes crumbly. Add water and continue to mix until the dough forms a ball - just a minute or two. Cover dough and let it rest for 30 minutes.
  2. Cut dough into 12 even pieces (for large tortilla shells) or 24 even pieces (for smaller tortilla shells). Coat each dough ball with a bit of flour. On a clean floured surface, roll each dough ball into a flat thin round, about 8 inches (or 4 inches for small tortillas) across.
  3. Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister. Turn over and heat the other side until brown. Stack tortillas on a plate and serve warm.
  4. To reheat: If using coconut oil, these will be hard upon refrigeration. Simply place in the microwave for a few seconds, or heat briefly in a skillet before serving.

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