Homemade Soft Flour Tortillas
These Homemade Soft Flour Tortillas are tender, flexible, and incredibly easy to make with just a few simple pantry ingredients. Perfect for tacos, wraps, or quesadillas, they’re far better than store-bought and come together in no time.
Homemade Flour Tortillas
When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)
After perfecting my Homemade Naan Bread, I knew it was time to share these flour tortillas with y’all too. They go with so many Tex-Mex Recipes on the blog, including tacos, quesadillas, burritos, and for dipping in bowls!
Why This Recipe Works:
- Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
- Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
- Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
- Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips.
Ingredients for Soft Flour Tortillas:
You’ll only need FIVE ingredients for this simple recipe!
- Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
- Salt – Use kosher salt for best results.
- Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
- Olive Oil – We’re using a good amount of olive oil in these too.
- Warm Water – Use warm water to help bring everything together.
How to make Soft Flour Tortillas:
Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.
Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.
Step 3
Form dough rounds. Transfer dough to a lightly floured surface and knead with your fists for a few minutes. Then divide into eight even shapes. Form them into dough balls and set aside on a parchment-lined pan.
Step 4
Let dough rest. Cover dough with a clean towel and let rest for about 30 minutes.
Step 5
Roll out dough. Add flour to a clean surface (baking mat or board). Use a rolling pin to roll the dough out into a circle (or close to it). You can roll them out very thin or a little thicker – your choice.
Step 6
Cook tortillas. Meanwhile, heat up a large cast iron skillet over medium-high heat. Carefully move the rolled tortilla dough to the hot (dry) pan and cook, flipping after about one minute. You may see air pockets as they cook. Continue cooking tortillas, one at a time.
Once you get the hang of things, you may want to use two skillets at a time.
Step 7
Remove tortillas. Remove the tortillas to a clean towel to cool.
Store tortillas wrapped in a clean kitchen towel or airtight container. They’ll stay soft for a day or two at room temperature and longer if refrigerated.
Recipe FAQs:
No, you don’t. A rolling pin and a skillet or griddle are all you need. A food processor is nice plus a cast iron skillet works great for even cooking and a nice lightly charred flavor.
The key is not overworking the dough and letting it rest for at least 15–20 minutes before rolling. Also, cook them quickly over medium-high heat and don’t overcook – just until lightly golden spots appear.
Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Bring it to room temperature before rolling and cooking.
Absolutely. Stack them with parchment paper in between, wrap tightly, and freeze. Reheat on a skillet or in the microwave when ready to use.
About 1/8-inch thick is ideal—thin enough to stay soft and pliable, but not so thin that they tear while cooking.
Ways to use Soft Flour Tortillas:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Homemade Soft Flour Tortillas
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1/4 cup extra-virgin olive oil (55 grams)
- 3/4 cup warm water (177 grams)
Instructions
- Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.2 cups all-purpose flour (240 grams), 1 teaspoons kosher salt, 3/4 teaspoon baking powder
- Add wet ingredients. Then add the olive oil and warm water and stir until well combined.1/4 cup extra-virgin olive oil (55 grams), 3/4 cup warm water (177 grams)
- Form dough rounds. Transfer dough to a lightly floured surface and knead with your fists for a few minutes. Then divide into eight even shapes. Form them into dough balls and set aside on a parchment-lined pan.
- Let dough rest. Cover dough with a clean towel and let rest for about 30 minutes.
- Roll out dough. Add flour to a clean surface (baking mat or board). Use a rolling pin to roll the dough out into a circle (or close to it). You can roll them out very thin or a little thicker – your choice.
- Cook tortillas. Meanwhile, heat up a large cast iron skillet over medium-high heat. Carefully move the rolled tortilla dough to the hot (dry) pan and cook, flipping after about one minute. You may see air pockets as they cook. Continue cooking tortillas, one at a time.Once you get the hang of things, you may want to use two skillets at a time.
- Remove tortillas. Remove the tortillas to a clean towel to cool. But I recommend eating them warm!
Notes
- You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Bring it to room temperature before rolling and cooking.
- Store tortillas wrapped in a clean kitchen towel or airtight container. They’ll stay soft for a day or two at room temperature and longer if refrigerated.
- To freeze, stack tortillas with parchment paper in between, wrap tightly, and freeze (in freezer bag). Reheat on a skillet or in the microwave when ready to use.