Best Ever Homemade Flour Tortillas | Easy & Soft
These homemade flour tortillas are soft, flexible, and perfect for everything from tacos to wraps! With simple pantry ingredients and easy-to-follow steps, you'll have fresh, warm tortillas ready in no time.
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.
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Notes
For best results, measure flour by weight rather than volume
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.
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.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
