The Only Flour Tortilla Recipe You’ll Ever Need—Soft, Simple, Perfect
Introduction
Making flour tortillas at home is surprisingly easy and rewarding. After years of trying countless recipes, I finally found the best one. The key is keeping it simple, with just a few ingredients that combine to create soft, pliable tortillas perfect for tacos, burritos, quesadillas, and enchiladas.
It’s incredible how such a simple recipe can be so unbelievably delicious, especially when you compare it to the dry, bland, or soggy tortillas you might find at the store. The folding technique gives the tortillas a great texture that’s neither sticky nor crisp. Over the long haul, I can confidently say these homemade flour tortillas are a must-try. Every time I make them, they’re perfect—no more disappointment, just straightforward, different, and satisfying tortillas every time.
Why You’ll Love These Homemade Flour Tortillas
There’s a reason people love homemade flour tortillas—they’re incredibly tender, pliable, and flavorful. Unlike store-bought options, these tortillas are made with simple, wholesome ingredients and keep well for days, making them perfect for preparing in advance.
Whether you’re warming them in the microwave or stovetop, they’re always ready to be filled with your favorite ingredients. Their quickly wrapped or folded ability makes them ideal for everything from tacos to burritos. I’ve often found them to be the perfect solution when craving a quick meal, and every bite is as satisfying as the last. These homemade tortillas are easy to make and will make you appreciate every bite, knowing they were made well in your kitchen.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 125g plain white flour (for a softer texture)
- 1 teaspoon kosher salt (preferably Morton’s)
- 1 teaspoon baking powder
Wet Substances
- Two tablespoons of extra virgin olive oil or any oil with a neutral flavour
- 160ml warm water
Optional for Flavor and Texture
- Melted butter or vegetable oil (for brushing)
- Shortening or lard (optional, for a richer flavor)
For Rolling
- Cake flour or additional plain flour (to prevent sticking)
- 1 & 1/2 cups hot water (used as needed while rolling)
How to Make Flour Tortillas
1. Mix the Dry Ingredients
Whisk the baking powder, plain flour, all-purpose flour, and salt in a medium mixing bowl. Use a silicone spatula or wooden spoon to stir thoroughly.
2. Add the Wet Ingredients
Add the warm water and olive oil gradually. Stir until the dough becomes shaggy.
Attach the dough hook to a stand mixer and knead it for three to four minutes at medium speed or until it comes together.
3. Work the dough.
Place the dough on a lightly floured surface and knead it by hand until smooth and elastic, approximately 5 minutes. If it seems too sticky, add a little more flour.
4. Divide and Shape
Separate the dough into twelve equal halves. Using your hand, flatten each ball into a disc after lightly coating it with flour. Cover with a fresh kitchen towel and rest for at least half an hour. This facilitates simpler rolling by relaxing the gluten.
5. Heat Your Pan
Set a cast-iron pan or skillet with a hefty bottom over medium heat. Let it heat up while you roll the tortillas.
6. Roll Out the Tortillas
Roll each rested dough disc into a thin round about 6–7 inches in diameter on a lightly floured surface. Use a bit of cake flour or plain flour if it sticks.
The dough must be rolled before placing it on the pan
7. Cook the Tortillas
Place a rolled tortilla on the hot skillet. Cook for 30 seconds or until bubbles form and pale brown spots appear. Flip and cook the other side for 30–45 seconds. At this stage, lightly brush with melted butter or oil for added flavor (optional).
8. Stack and Keep Warm
After the tortillas are done, move them to a platter covered with fresh towels. Cover to keep them warm and toasty. Cook the remaining dough rounds in the same manner.
How to Store Homemade Flour Tortillas
Let the tortillas cool entirely before storing them for short-term use. Then, line a zip-top bag or an airtight container with parchment paper and stack. You may keep the tortillas in the fridge for up to five days.
Freezing Instructions
Wrap tortilla stacks in foil or wax paper and store them in a freezer-safe resealable container for more extended storage. Freeze for a maximum of two months.
To reheat, warm them in a skillet or microwave with a damp paper towel to restore softness.
Nutrition Value (Approximate Per Tortilla)
- Calories: 220 kcal
- Fat: 8g (depending on oil used)
- Carbohydrates: 30g
- Protein: 4g
- Sodium: 150-200mg (depending on salt used)
- Fiber: 1g
Share Your Homemade Flour Tortilla Experience!
✨ Enjoyed this guide to homemade flour tortillas? Try the recipe today and taste the difference! If you loved it, share it or leave a comment—we’d love to hear how yours turned out!
FAQs about Flour Tortillas
Q1. What are the essential ingredients for soft homemade flour tortillas?
To make soft and pliable tortillas, you’ll need all-purpose flour, plain flour for a smoother texture, baking powder, kosher salt, warm water, and olive oil. Optional additions like melted butter or lard can enhance the flavor and tenderness.
Q2. Can I use all-purpose flour only for this tortilla recipe?
Yes, you can use only all-purpose flour. However, adding a bit of plain white flour makes the tortillas extra soft and tender, especially if you’re looking for that authentic, chewy texture.
Q3. How do I keep my flour tortillas soft after cooking?
To keep tortillas soft, stack them on a plate lined with a clean towel and cover them as they come off the skillet. This traps moisture and keeps them pliable. You can also lightly brush them with melted butter.
Q4. Can I freeze homemade flour tortillas?
Absolutely! Wrap cooled tortillas in wax paper or foil and place them in a resealable freezer bag. They stay fresh for up to two months and reheat beautifully on the stovetop or microwave.
Q5. Why are my tortillas not puffing or getting brown spots?
If your tortillas aren’t puffing, your skillet may not be hot enough, or the dough may not have rested long enough. Let the dough rest for 30 minutes, and cook each tortilla on a well-heated surface.
Q6. How long can I store homemade flour tortillas?
Homemade flour tortillas can be stored in the refrigerator for up to 5 days. Allow them to cool fully before placing them in a zip-top bag or airtight container lined with parchment paper.
Flour Tortillas recipe
Equipment
- Medium-size bowl for mixing.
- Wooden spoon or silicone spatula for stirring.
- Mixer with hook (optional).
- Rolling pin for flattening the dough.
- Pan (preferably cast iron or non-stick) for cooking the tortillas.
- Parchment paper for stacking.
- Kitchen towel to cover dough while resting.
- Microwave-safe container (for reheating if storing).
Ingredients
- 3 cups of all-purpose flour
- 1 teaspoon of kosher salt preferably Morton's
- 2 tbsp of extra virgin olive oil or any fairly neutral flavored oil
- ½ tsp of salt
- 160 ml of warm water
- 125 g of plain white flour for softer texture
- 1 teaspoon of baking powder
- 1 &1/2 cup of hot water for rolling
- Cake flour for rolling
- Fats and Oils
- Melted butter or vegetable oil
- Shortening or lard optional, for flavor
Instructions
- Gather Dry Ingredients
- Combine flour, salt, and baking powder in a medium-size bowl.
- Add Wet Ingredients and Form Dough
- Stir in oil and water to form a shaggy ball.
- Use a mixer with the hook on medium speed for a few minutes.
- Divide and Flatten Dough
- Divide dough into small portions and coat with flour.
- Flatten into small circles using your palm.
- Heat Pan and Roll Dough
- Heat pan to medium and roll dough to a 6-inch diameter with a rolling pin.
- Cook the Tortillas
- Cook each tortilla for 30 seconds until bubbly and pale brown spots appear.
- Flip and cook for another minute.
- Stack and Store
- Stack tortillas on parchment paper.
- Refrigerate in an airtight bag at room temperature.
- Freezing for Long-Term Storage
- Wrap tortillas in waxed plastic or foil and store in a resealable freezer bag.
- Restore softness by warming in a microwave-safe container or on the stovetop.
Notes
- The recipe can be adapted by adding shortening or lard for a richer flavor.
- Resting the dough is essential for soft tortillas.
- You can freeze the tortillas for longer storage.
- Warming tortillas can restore their softness.
- Cake flour can be used for rolling to avoid extra flour sticking.
