Once you try these soft flour tortillas made from scratch, you’ll never want the store-bought version again. They’re warm, flexible, and only need 4 simple ingredients. Whether you’re wrapping up tacos, making breakfast burritos, or preparing enchiladas, these homemade tortillas are a perfect fit.
And the best part? You probably already have everything you need in your kitchen.
Why You’ll Love This Recipe
- Incredibly soft and pliable
- Only 4 pantry ingredients
- No baking powder needed
- Ready in under an hour
- Great for wraps, tacos, and more
These tortillas are made without baking powder. After testing them both ways, we found the baking powder didn’t add much to the texture. Rolling them thin and cooking them just right is what really makes them soft and bubbly.
Ingredients You’ll Need
- All-purpose flour: The base of the recipe. Whole wheat or spelt flour can be used as substitutes.
- Salt: Brings out the flavor. Don’t skip it.
- Warm water: Helps the dough come together quickly and dissolves the salt.
- Fat: Oil, melted butter, lard, or shortening keeps the tortillas soft and flexible.
Step-by-Step: How to Make Soft Flour Tortillas
1. Make the Dough
- In a small bowl, stir the salt into warm water until it fully dissolves.
- In a large mixing bowl, mix the flour and oil (or fat of your choice) using a fork. It will look crumbly.
- Pour in most of the salty water and stir until a rough dough forms. Add more water if it feels dry.
- Transfer the dough to a floured surface and knead for 2 to 3 minutes until smooth.
- Cover with a clean towel and let it rest for at least 15 minutes (or up to 2 hours).
2. Roll Out the Tortillas
- Divide the dough into 10 equal portions and shape each one into a ball.
- Use a rolling pin to roll each ball into a thin 8-inch circle. Thinner is better for softness.
- Stack the rolled tortillas with parchment paper in between, or roll them one by one while cooking.
3. Cook the Tortillas
- Heat a dry skillet (preferably heavy-bottomed) over medium-high heat.
- Place a tortilla in the pan. In 20 to 30 seconds, bubbles should start to form.
- Flip when the bottom shows light brown spots. Cook the other side until browned and edges look dry.
- Transfer cooked tortillas to a clean towel to keep warm and soft.
- Repeat with the remaining dough.
Expert Tips for Perfect Tortillas
- Dissolve salt in water before mixing it into the flour for even flavor.
- Roll them thin to get soft, flexible tortillas with air bubbles.
- Don’t overcook. Too much heat will make them stiff or crispy.
- Keep them covered with a towel as you cook to retain heat and softness.
Ways to Use Homemade Flour Tortillas
These soft flour tortillas are perfect for breakfast, lunch, or dinner. Try them with:
- Scrambled eggs and salsa
- Chicken fajitas
- Vegetable quesadillas
- Burrito wraps
- Green enchiladas
Make-Ahead, Storage, and Freezing Tips
- Make ahead: Shape the dough into balls and refrigerate for up to 3 days. Let them come to room temperature before rolling.
- Store leftovers: Keep cooked tortillas in a sealed bag for 1 to 2 days at room temp, or freeze them for longer storage.
- Freeze tortillas: Stack them with parchment paper between each and store in a freezer-safe bag or container.
- Reheat: Warm cold tortillas in a dry skillet until soft and pliable again.
FAQs
Yes, you can substitute whole wheat flour for all-purpose. The texture will be slightly heartier, and you might need to add a bit more water to bring the dough together.
Right after cooking, place the tortillas in a clean kitchen towel or tortilla warmer. This keeps them warm and prevents them from drying out.
Yes. You can prepare the dough and refrigerate it (shaped into balls) for up to 3 days. Let the dough come to room temperature before rolling and cooking.
If your tortillas didn’t bubble, it might be because they were too thick, the skillet wasn’t hot enough, or the dough wasn’t well rested. Try rolling thinner and adjusting the heat next time.
Conclusion
Making soft flour tortillas at home is easier than you might think. With just a few basic ingredients and a little practice, you’ll be serving up warm, flexible tortillas that taste better than store-bought.
Whether you’re wrapping burritos, building quesadillas, or dipping into salsa, these homemade tortillas are a kitchen essential you’ll come back to again and again.
Soft Flour Tortillas
Ingredients
Equipment
Method
- In a small bowl, stir the salt into the warm water until it fully dissolves.
- In a large mixing bowl, combine the flour and fat using a fork until crumbly.
- Pour in most of the salty water and mix until a shaggy dough forms. Add more water if it feels dry.
- Knead the dough on a floured surface for 2 to 3 minutes until smooth. Cover with a clean towel and let rest for 15 minutes.
- Divide the dough into 10 equal pieces and roll each into an 8-inch circle using a rolling pin. Keep them as thin as possible.
- Heat a dry skillet over medium-high heat. Cook one tortilla at a time for 1 to 2 minutes per side, until lightly browned and bubbled.
- Transfer each cooked tortilla to a clean dish towel to keep warm. Repeat with remaining tortillas.
Notes
- To make ahead, shape the dough into balls and refrigerate for up to 3 days.
- Let them come to room temperature before rolling.
- Store cooked tortillas in a resealable bag for up to 2 days, or freeze them with parchment between each layer.
- Reheat in a dry skillet until soft.
- For best results, rest the dough for at least 15 minutes and up to 2 hours.