Best Ever Homemade Flour Tortillas | Easy & Soft
If you’ve ever wondered how to make homemade flour tortillas that rival your favorite Mexican restaurant, you’re in the right place! With simple ingredients and no fancy tools, this easy tortilla recipe will become your go-to for tacos, fajitas, burritos, and more. You’ll love how soft, buttery, and versatile these tortillas are—pair these with some fantastic sheet pan steak fajitas for a truly authentic meal.
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Discovering how simple it is to make tortillas from scratch was a revelation – they’re worlds better than anything from the store!
What Are Flour Tortillas? (A Quick History Lesson!)
Before diving into the recipe, let’s cover some tortilla basics!
Flour tortillas (tortillas de harina) are a beloved staple of northern Mexican cuisine. Unlike their corn-based cousins, flour tortillas became popular after the Spanish introduced wheat to the Americas. Fun fact: Flour tortillas are more common in northern Mexico because wheat grows better there than corn! For a deeper understanding of the history of flour tortillas, check out this article.
Flour vs. Corn Tortillas: What’s the Difference?
The biggest difference? Besides the obvious flour vs. corn, flour tortillas are:
- Less grainy, offering a smoother texture.
- Softer and more pliable, making them perfect for burritos and fajitas.
- Thicker, which makes them sturdier for wraps.
Homemade vs. Store-Bought Tortillas
Thinking about skipping homemade tortillas for store-bought? Let’s compare the two:
| Aspect | Homemade Tortillas | Store-Bought Tortillas |
|---|---|---|
| Ingredients | No preservatives, all-natural | Often contain additives and preservatives |
| Texture | Soft, pliable, and fresh | Can be dry or rubbery |
| Customization | Adjust thickness, flavors, and ingredients | Limited options |
Bottom line? If you have a little extra time, homemade tortillas are absolutely worth it for their fresh flavor and flexibility. But hey, store-bought can still be a lifesaver on busy days!
Ingredients for Homemade Flour Tortillas
The Basic Must-Haves:
- All-purpose flour – I prefer Gold Medal because of its moderate protein content (around 10.5%). This protein level helps create enough gluten to give tortillas their structure and chewiness while still staying tender. Learn more about the science behind gluten development using this guide by King Arthur Baking.
- Diamond Crystal kosher salt – Enhances the overall flavor profile. I specifically use Diamond Crystal kosher salt because it dissolves quickly and evenly distributes the dough.
- Baking powder – is a leavening agent that creates tiny bubbles in the dough, which helps make the tortillas lighter and more tender.
- Unsalted Butter – tenderizes the dough by coating flour proteins and limiting gluten development. It also adds richness and flavor. You can substitute lard, shortening or vegetable oil.
- Warm water (about 105°F) – helps the flour proteins hydrate faster and makes the fat distribute more evenly, resulting in a smoother, more extensible dough that’s easier to roll out. However, the water shouldn’t be too hot (over 120°F) as this could damage the flour’s proteins and affect your tortillas’ final texture.
The Ultimate Step-by-Step Guide
Preparation
- Grab a medium-sized bowl and whisk your flour, baking powder, and salt until well combined.
Making the Dough
- Add your softened butter! Work the butter into the flour mixture using a pastry cutter until it disappears. Coating the flour with butter makes the tortillas easier to roll out later because it prevents too much gluten from forming.
- Pour in your hot water (remember, it should be about 105°F – hot but not scalding). Using a fork , mix quickly and confidently until the dough starts coming together.
- Dump your dough onto a lightly floured countertop and give it a gentle knead for about 2-3 minutes, just until it forms a smooth ball.
- Divide our dough into 16 portions – I find it easiest to cut the dough in half, then in half again, and again until I have 16 equal pieces. Don’t worry if they’re not the same size. Shape each piece into a ball by tucking the edges under and gently rolling it in your palms. Lightly oil each ball before covering them with a clean kitchen towel to rest for 30 minutes.
- Get your cast iron skillet nice and hot over medium-high heat. You’re aiming for about 400°F, but here’s a handy test I use: flick a few drops of water onto the surface – if they dance around for a couple of seconds before disappearing, you’re ready to roll!
- Let’s make some tortillas! Take one dough ball (keeping the others covered or they will dry out – they’ll dry out, and roll it into a circle about 6-7″ inches across. Mine are usually more “rustic” than perfectly round.
- Place your tortilla in the hot skillet and watch the magic happen – it’ll start to bubble up and develop little brown spots after about 30 seconds. That’s your signal to flip! Another 30 seconds on the second side, and you’ve got yourself a homemade tortilla!
- Wrap each hot tortilla in a clean kitchen towel as it comes off the skillet. Keep stacking them inside the towel – they’ll steam each other to perfect softness. It’s like a cozy little tortilla sauna in there!
Pro Tips for Perfect Flour Tortillas
- Nail the dough consistency: Use warm water (105°F) and avoid over-kneading to keep them soft and pliable.
- Roll the tortillas evenly: Roll, rotate, and repeat to ensure even thickness and shape.
- Look for the brown spots: Cook each tortilla until golden brown spots appear for the perfect texture.
- Keep tortillas soft: Stack and wrap them in a towel to retain moisture.
Final Tip: Don’t stress perfection! Even “ugly” tortillas taste fantastic, especially when paired with delicious guacamole without tomatoes or your favorite fillings. Happy cooking!
Flour Tortilla Recipe Variations: Mix It Up!
Want to mix things up? Try these fun variations of homemade flour tortillas:
Whole Wheat Flour Tortillas
- Swap 1 cup all-purpose flour for whole wheat flour.
- Add 1–2 tbsp extra water to compensate for absorption.
Garlic & Herb Tortillas
- Add 1 tsp garlic powder + 1 tbsp dried herbs (oregano, rosemary, or cilantro).
Vegan Tortillas
- Swap butter for vegetable oil or coconut oil.
- Use 1 cup hot water (no other changes needed).
Sweet Cinnamon Sugar Tortillas
- Mix 1 tbsp sugar + 1 tsp cinnamon into the dry ingredients.
- Cook as usual, then drizzle with honey or Nutella.
How to Store Homemade Flour Tortillas
Keep your tortillas fresh with these easy storage tips:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep for up to a week to maintain freshness.
- Freezing: Stack tortillas with parchment paper in between each, place in a freezer-safe bag, and freeze for up to 3 months.
How to Reheat Tortillas
- Oven: Wrap in foil and warm at 300°F for 10 minutes.
- Skillet: Heat over medium-high heat for about 10 seconds on each side.
- Microwave: Wrap in a damp towel and warm for 20 seconds.
Frequently Asked Questions About Flour Tortillas
Your skillet isn’t hot enough—let it preheat properly before cooking.
Cover tortillas with a damp cloth immediately after cooking to keep them soft and prevent them from drying out.
Stiff tortillas can result from over-kneading the dough, using too much flour, or overcooking.
Yes, a tortilla press can speed up the process and create evenly round tortillas, but a rolling pin gives a more rustic, homemade feel.
Making homemade flour tortillas is easier than you think—and so rewarding! Whether you’re prepping for taco night or trying new flavors, these tortillas will quickly become a kitchen staple.
Excited to give it a go? I’d love to hear about your results! Please share your experience in the comments section below. And if you found this helpful, don’t forget to leave a star rating. Your feedback is greatly appreciated!
Best Ever Homemade Flour Tortillas | Easy & Soft
Equipment
Ingredients
- 3 cups (426g) all-purpose flour
- 1 1/2 teaspoons (2 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1 teaspoon (4g) baking powder
- 6 tablespoons (85g) unsalted butter softened
- 1 cup (240ml) hot water about 105°F
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the softened butter. Using your fingers or a pastry cutter, work the butter into the flour mixture until it disappears and looks like coarse sand.
- Pour in about ¾ of the hot water (105°F). Using a fork or whisk, mix quickly until the dough starts coming together into a shaggy mass. Add remaining water as needed until no dry flour remains.
- Turn dough onto a lightly floured countertop and knead gently for about 5 minutes until it forms a smooth ball.
- Divide the dough into 16 equal portions. Shape each piece into a ball and lightly oil each ball.
- Cover the dough balls with a clean kitchen towel and let rest for 30 minutes.
- While dough rests, heat an ungreased cast iron skillet over medium-high heat (about 400°F).
- Working with one piece at a time (keeping others covered), roll each ball into an 8-inch circle.
- Cook each tortilla in the hot skillet for about 30 seconds per side, or until light brown spots appear.
- Wrap each cooked tortilla in a clean kitchen towel as it comes off the skillet, stacking them inside the towel.
Notes
If using Morton’s kosher salt, use 1 teaspoon. If using table salt, use 1/2 teaspoon.
Make sure your butter is softened but not melted.
Water should be hot (105°F) but not scalding.
Let the dough rest for at least 30 minutes for easier rolling.
Keep tortillas wrapped in a towel while cooking to maintain softness. Storage Instructions: Room temperature: Store in an airtight container for 2-3 days.
Refrigerator: Wrap tightly in plastic wrap and store for up to a week.
Freezer: Separate with parchment paper, wrap well, and freeze for up to 3 months.
To reheat: Warm briefly in an ungreased skillet or microwave for a few seconds.
