Easy Homemade Mix and Pour Tortillas

no kneading, rising or rolling

These homemade mix and pour tortillas will make you reconsider buying tortillas ever again. They are as easy as making pancakes and only require a few basic ingredients. Make a big batch and store them in the fridge for up to a week or freeze them for up to three months.

Edit: OK, so when I first posted this recipe, I was in a hurry and didn’t want to scare anyone off. However, it took me a few tries and a lot of downright filthy words to get this one right. My first mistake was the consistency of the batter. Mine was too thick and my tortillas turned out more like pancakes.

Second, I didn’t use the proper pan or spatula. During one of the early versions, my pan was too small and my spatula was too thick. You need a really thin metal spatula like a fish spatula, and a nonstick pan that’s wide enough to flip your tortillas. Yes, I know, you aren’t supposed to use metal utensils with most nonstick pans. Live a little. Your pan will be fine. Use the metal or get super frustrated like I did, and throw your good silicone spatula in the trash like a giant toddler with the vocabulary of a sailor. It wasn’t a good look for me.

Finally, I had my heat too high. You want your setting to be on medium heat. Medium high heat seemed like the right call, but it cooked to fast and didn’t allow the tortilla to properly bubble.   

Again, this shouldn’t deter you from making these homemade tortillas. Once you get the hang of it, they really are super easy. Just give yourself a little extra time to get the hang of it on your first attempt.

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Easy Homemade Mix and Pour Tortillas

  • Author: Jennifer Richmond
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 68 tortillas 1x



1 cups flour

1 3/4 – 2 cups water (your mixture should be pretty thin)

1  tbsp vegetable oil, plus more for skillet

½ tbsp salt

½ tbsp sugar


Add all the ingredients in a large mixing bowl and mix until smooth. 

Preheat a skillet or griddle on medium heat. Your pan must be hot before you add the batter. 

Brush a small amount of oil on the skillet. Pour out the batter to the desired size tortilla. When the edges have fully formed and the interior looks mostly solid flip the tortillas. Repeat flipping the tortillas a few times.  until both sides are slightly brown.

Enjoy the tortillas immediately or cool completely on a cooling rack. Tortillas can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

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  1. John

    I tried this with coconut flour and failed. Can you help.

    • Jennifer Richmond

      Hi John! Unfortunately I don’t have any experience with coconut flour. According to my research, you are supposed to use only a 1/3 or 1/4 of the coconut flour compared to regular flour as it is more absorbent. The batter you make should be the consistency of pancake batter, and you will need an extra thin spatula (Like a fish spatula) to flip them. I hope this helps. – Jen


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