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Homemade Flour Tortillas: soft flour tortillas from scratch — Baking recipe | AfoodrinkBaking

Homemade Flour Tortillas

Soft, flexible flour tortillas are simple to make with pantry ingredients and a hot skillet. Use them for tacos, wraps, quesadillas, breakfast burritos, or warm alongside a pot of beans.

Total time
60 min
Yield
12 tortillas
Difficulty
Easy

Prep 40mCook 20mMexican-InspiredBaking

Flour tortillas are one of those kitchen basics that feel special when made fresh. The dough is simple: flour, salt, baking powder, oil, and warm water.

The key is giving the dough time to rest. Resting lets the flour fully hydrate, which makes the tortillas easier to roll and helps them stay tender instead of springing back.

Cook them in a dry, hot skillet for less than a minute per side. Keep the finished tortillas wrapped in a towel so steam softens them while the rest cook.

01What you'll need

Ingredients

5 items · 12 tortillas

  • 3 cups all-purpose flour (360 g)
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1/3 cup neutral oil, such as canola or vegetable oil
  • 1 cup warm water, about 110°F

02How to make it

Step-by-step

  1. 1. Whisk the dry ingredients

    In a large bowl, whisk together the flour, salt, and baking powder. Whisking spreads the salt and baking powder evenly through the flour, so every tortilla cooks the same way.

  2. 2. Add the oil

    Pour in the oil. Use your fingers or a fork to rub it into the flour until the mixture looks slightly sandy and no large oily spots remain.

  3. 3. Mix in the warm water

    Pour in the warm water and stir until a shaggy dough forms. Shaggy means the dough looks rough and uneven, with some dry bits still showing.

  4. 4. Knead the dough

    Turn the dough onto a clean counter and knead for 2 to 3 minutes, until it becomes smoother. To knead, press the dough forward with the heel of your hand, fold it back, and repeat. The dough should feel soft, not dry or stiff.

  5. 5. Rest the dough

    Shape the dough into a ball, cover it with a clean towel or plastic wrap, and let it rest for 20 minutes. This pause makes the dough easier to roll into thin rounds.

  6. 6. Divide and shape

    Cut the dough into 12 equal pieces. Roll each piece into a small ball, then cover the balls so they do not dry out while you work.

  7. 7. Roll the tortillas

    Working with one dough ball at a time, flatten it with your palm. Roll it into an 8-inch circle, turning the dough a quarter turn after each roll. If it shrinks back, let it rest for 5 more minutes and try again.

  8. 8. Cook in a hot skillet

    Heat a dry cast-iron skillet or heavy pan over medium-high heat. Cook one tortilla for 30 to 45 seconds, until bubbles form and brown spots appear underneath. Flip and cook the second side for 20 to 30 seconds. Do not overcook, or the tortilla may turn crisp.

  9. 9. Keep them soft

    Transfer each cooked tortilla to a clean kitchen towel and wrap it up while you cook the rest. The trapped steam keeps the tortillas flexible.

03From our kitchen

Cook's tips

  • Make ahead: Mix and divide the dough up to 1 day ahead. Lightly coat the dough balls with oil, cover tightly, and refrigerate. Let them sit at room temperature for about 30 minutes before rolling.
  • Storage: Keep cooked tortillas in an airtight bag or container at room temperature for 1 day, or refrigerate for up to 5 days. Rewarm in a dry skillet or microwave them wrapped in a slightly damp towel.
  • Freezing: Stack cooled tortillas with parchment paper between them, then freeze in a freezer bag for up to 2 months. Reheat straight from frozen in a skillet or microwave.
  • Oil swap: Melted shortening or melted butter can replace the neutral oil in the same amount. Butter adds flavor but makes the tortillas slightly less neutral for savory fillings.
  • Whole wheat swap: Replace up to 1 cup of the all-purpose flour with whole wheat flour. You may need 1 to 2 extra tablespoons of warm water because whole wheat flour absorbs more liquid.
  • If the dough is sticky: Let it rest for 10 minutes before adding more flour. Resting often fixes stickiness. If it is still too wet, knead in 1 tablespoon flour at a time sparingly, as too much flour can make tough tortillas.

Cook's note

Nutrition is calculated per tortilla using standard USDA values for enriched all-purpose flour, canola oil, salt, and baking powder. Sodium can vary depending on the brand of baking powder and salt used.

04Frequently asked

Questions & answers

Why are my flour tortillas stiff?

They were likely cooked too long or the skillet was not hot enough. Tortillas should cook quickly, with brown spots but no dry, cracker-like edges. Wrap each one in a towel right after cooking so steam keeps it soft.

Can I make these without baking powder?

Yes. The tortillas will still work, but they may be a little flatter and less tender. Baking powder gives a small lift and helps the texture feel lighter.

Do I need a tortilla press?

No. A rolling pin works better for flour tortillas because it helps you roll them thin and wide. Tortilla presses are more often used for corn tortillas.

Can I use bread flour?

You can, but bread flour has more protein and may make the tortillas chewier. If using bread flour, rest the dough well and avoid overcooking.

How do I reheat flour tortillas?

Warm them in a dry skillet for 10 to 20 seconds per side, or microwave a small stack wrapped in a damp paper towel for 20 to 30 seconds.

05Per serving

Nutrition facts

Nutrition Facts

12 tortillas

Amount per serving

Calories163

% Daily Value*

Total Fat6 g
8%
Saturated Fat0.5 g
3%
Cholesterol0 mg
0%
Sodium235 mg
10%
Total Carbohydrate23 g
8%
Dietary Fiber1 g
4%
Total Sugars0 g
Protein3 g
6%
Vitamin D0 mcg
0%
Calcium24 mg
2%
Iron1.4 mg
8%
Potassium32 mg
1%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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