Homemade Soft Flour Tortillas

Side view of some stacked homemade flour tortillas.

No ratings yet

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.

Course Bread

Cuisine American, Mexican

Keyword homemade tortillas, soft flour tortillas

Prep Time 15

Cook Time 15

Rest Time 30

Total Time 1

Servings tortillas

Calories 174kcal

Author Sue Ringsdorf

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.

Nutrition