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.
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.
