Flour Tortillas

Soft, Fluffy, and Homemade: Your New Favorite Flour Tortilla Recipe

There's something magical about the warm aroma of freshly made tortillas wafting through your kitchen. My flour tortilla recipe is the perfect combination of simplicity and indulgence. With just a handful of pantry staples, you'll create soft, pliable tortillas that are far superior to store-bought versions.

Each tortilla is hand-rolled to perfection, with a delicate chew and a subtle buttery flavor that complements any dish, from classic tacos to decadent wraps or even as a standalone snack. The process is straightforward and therapeutic, giving you the joy of crafting something from scratch while treating yourself and your family to a homemade masterpiece.

These tortillas are as versatile as they are delicious. Whether you fill them with your favorite proteins and veggies or simply slather on butter and sprinkle a pinch of salt, they're guaranteed to become a staple in your household.

What makes these tortillas stand out is the care that goes into each step—mixing the dough until just soft enough to roll, letting it rest for maximum tenderness, and cooking them until golden brown spots form. These small efforts yield big rewards with tortillas that are light, flexible, and melt-in-your-mouth good.

Once you've tasted the homemade difference, you'll wonder how you ever settled for anything else.
So, roll up your sleeves, grab your rolling pin, and prepare to impress your taste buds with the best flour tortillas you've ever made.

Supplies Needed for Homemade Flour Tortillas (with Alternatives and Cooking Tips)

1. Mixing Bowl
   Tip: Use a bowl large enough to allow for kneading the dough without spilling. If you don’t have a big bowl, work on a clean countertop instead.
   
2. Measuring Cups and Spoons
   Tip: Accurate measurements ensure consistent results, but if you’re experimenting, slightly increasing the water can make softer tortillas.
   
3. Whisk or Fork
   Tip: Sift the flour or whisk it thoroughly to ensure no clumps before adding wet ingredients. This step leads to smoother dough.
   
4. Rolling Pin
   Tip: Lightly flour your rolling pin (or alternative like a bottle) to prevent sticking, but don’t overdo it—excess flour can make tortillas dry.
   
5. Flat Surface or Pastry Board
   Tip: If using a countertop, clean it thoroughly and sprinkle a minimal amount of flour to prevent sticking without over-flouring the dough.
   
6. Kitchen Scale (Optional)
   Tip: If dividing by hand, roll the dough into a log and cut it into even sections. Slightly flatten each ball for easier rolling.
   
7. Cast Iron Skillet or Nonstick Pan
   Tip: Preheat your skillet on medium-high heat for 5 minutes before cooking. A hot skillet ensures the tortillas cook evenly and develop golden spots.
   
8. Pastry Brush
   Tip: Brushing oil or butter after cooking keeps tortillas soft and adds extra flavor. If you skip this, wrap cooked tortillas immediately to retain moisture.
   
9. Damp Kitchen Towel
   Tip: Cover both resting dough and freshly cooked tortillas to prevent them from drying out. Resting dough for at least 20 minutes makes rolling easier and results in softer tortillas.
   
10. Spatula or Tongs
    Tip: Flip the tortillas quickly—usually after 30-40 seconds on the first side—once bubbles start to form. Overcooking can make them stiff.
    
11. Plastic Wrap or Zip-top Bag
    Tip: Stack the cooked tortillas as you go and wrap them tightly in a towel or place them in a sealed bag to trap steam. This keeps them soft and flexible.
    

General Tips for Success:

• Keep the dough slightly sticky; adding too much flour can make tortillas tough.
• Roll tortillas thin for flexibility, but try to keep them even for uniform cooking.
• Practice makes perfect! Don’t worry if your first few tortillas aren’t perfectly round—they’ll still taste amazing.

FAQ and Troubleshooting for Perfect Flour Tortillas

​1. Why are my tortillas too dry?
This usually happens if too much flour was added while mixing or rolling. Keep the dough slightly sticky and use just enough flour on your rolling surface to prevent sticking. Also, ensure the tortillas are covered with a damp cloth or plastic wrap while resting and after cooking to retain moisture.

2. My tortillas aren’t puffing up—what went wrong?
There are a few common reasons:

• The skillet may not be hot enough. Ensure it’s preheated to medium-high heat before cooking.
• The dough might not have rested long enough. Resting helps gluten relax, allowing the tortillas to puff when cooked.
• Roll the tortillas evenly—uneven thickness can prevent puffing.

Even if they don’t puff up perfectly, they’ll still taste delicious!

3. Why are my tortillas stiff or brittle?
Overcooking is the main culprit. Cook each side for only 30-40 seconds or until you see golden spots. Prolonged cooking dries them out.
Another cause could be insufficient resting time. Rest the dough for at least 20-30 minutes before rolling to ensure softness.

4. My tortillas shrink back when I roll them out. What can I do?
If your tortillas are snapping back while rolling, the dough is likely too tight. Allow it to rest longer (another 10-15 minutes) to relax the gluten.

5. How can I make my tortillas more flavorful?
For extra flavor, mix melted butter, ghee, or olive oil into the dough instead of using plain vegetable oil. Adding a pinch of garlic powder or dried herbs to the dough can also add a fun twist.

6. Can I store uncooked tortilla dough?
Yes! Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24 hours. Let it come to room temperature before rolling and cooking.

7. What’s the best way to store cooked tortillas?
Wrap warm tortillas in a kitchen towel, then place them in a sealed plastic bag or airtight container to trap steam. Store at room temperature for 1-2 days or in the fridge for up to a week. Reheat them on a hot skillet or microwave with a damp paper towel to restore softness.
​
8. Can I freeze tortillas?
Absolutely! Once cooked, let the tortillas cool completely. Stack them with parchment paper in between each one, then seal them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in a skillet.

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Ingredients:

• 1 & ½ cups (180g) all-purpose flour, spoon and leveled
• ½ teaspoon salt
• 1 & ½ teaspoons baking powder
• 3 tablespoons vegetable oil
• ½ cup (120mL) warm water

Instructions:

• In a large mixing bowl, combine flour, salt, and baking powder. Whisk to combine.
• Add vegetable oil and warm water to the dry ingredients. Mix until the dough starts to come together into a ball. Turn the dough onto a lightly floured work surface and knead until it becomes smooth and soft (about 1 to 2 minutes).
• Divide and shape the dough into 8 even balls. Cover and let the balls rest for 15-20 minutes.
• On a lightly floured surface, roll each ball of dough out until it's very thin (under ⅛ inch). Heat a large skillet over medium-low heat. Place on tortilla into the skillet and cook for about 1 to 2 minutes on the first side. You'll know it's time to flip once the bottom has golden brown spots and the top starts to bubble and puff up.
• Flip your dough and cook the other side until you start to see golden spots (about 30 seconds). Take the tortilla out of your skillet and place it on a tea towel lined plate or a tortilla keeper. Cover the dough with a tea towel or lid to prevent it from drying out.
• Repeat the cooking and covering process with your remaining dough. Make sure you leave your tortillas tightly covered until you're just ready to serve to prevent having them dry out.
• Tortillas are best served fresh and warm.