I swapped store bought tortillas for this Homemade Tortilla Recipe because it scales easily for big batches and freezes without fuss, and the rest might surprise you.

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I got fed up with limp store bought tortillas so I began making my own. Using plain all purpose flour and warm water, with a small amount of fat, I roll out rounds that puff and char in a skillet.

The method seems almost too easy, but there’s a little trick I use to keep them soft even after freezing, and once you try it you start to notice the difference in every bite. This is my Soft Tortilla Recipe confession, not fancy, often messy, but it works.

Try one right off the pan and tell me I’m wrong.

Ingredients

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All-purpose flour: mostly carbs with some protein, low in fiber, gives dough structure and chewiness.
Baking powder: makes tortillas a bit puffier, no sweet taste, contains some sodium.
Salt: boosts flavor, tiny minerals, can tighten gluten so dough feels firmer.
Fat (oil, butter or lard): adds tenderness and calories, butter or lard give richer flavor.
Warm water: hydrates flour, helps gluten form and controls pliability, no added taste.

Ingredient Quantities

2 cups (250 g) all-purpose flour, plus extra for dusting

1 teaspoon (4 g) baking powder

1/2 teaspoon (3 g) fine salt

2 tablespoons (30 ml) vegetable oil or melted butter or lard

3/4 cup (180 ml) warm water

How to Make this

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1. In a big bowl whisk together 2 cups (250 g) all-purpose flour, 1 teaspoon (4 g) baking powder and 1/2 teaspoon (3 g) fine salt so it’s evenly mixed.

2. Stir in 2 tablespoons (30 ml) vegetable oil or melted butter or lard until the mixture looks like wet sand, then pour in about 3/4 cup (180 ml) warm water a little at a time and mix with a fork until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead for about 1 to 2 minutes until smooth and slightly springy; dont overwork it or your tortillas will get tough.

4. Shape the dough into a ball, coat lightly with a bit of oil, cover with a damp towel or plastic wrap and let rest for 20 to 30 minutes so the gluten relaxes and they roll out easier.

5. Divide the dough into 8 equal pieces for medium tortillas (or 10-12 for smaller ones), roll each into a tight ball and flatten slightly with your palm. If dough is sticky, dust with a little flour but dont add too much.

6. On a lightly floured surface, roll each ball into a thin circle about 6 to 8 inches across. Try to keep the center same thickness as the edges, and if you have a tortilla press use it with two pieces of plastic or parchment to stop sticking.

7. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Cook each tortilla 30 to 45 seconds on the first side until you see bubbles and pale brown spots, then flip and cook another 20 to 40 seconds; you want soft brown spots not burned patches.

8. Stack cooked tortillas on a plate and cover with a clean kitchen towel to trap steam and keep them pliable. Use them warm, or cool completely for storing.

9. To freeze, separate with parchment or plastic wrap, place in a freezer bag and seal. Reheat from frozen on a hot skillet for a few seconds per side or microwave wrapped in a damp paper towel for 20 to 30 seconds, and they’ll come back soft and ready to use.

Equipment Needed

1. Large mixing bowl (for whisking flour, baking powder and salt)
2. Whisk and a fork (whisk to blend dry ingredients, fork to mix in the water)
3. Measuring cups and spoons or a kitchen scale (for accurate 2 cups / 250 g etc)
4. Rolling pin or tortilla press (use two sheets of plastic or parchment so dough wont stick)
5. Clean, lightly floured work surface or pastry board
6. Heavy skillet or cast-iron pan (gets hot and gives those brown spots)
7. Spatula or tongs (to flip and transfer cooked tortillas)
8. Clean kitchen towel or plastic wrap (to cover the stack and keep them pliable)
9. Parchment/plastic sheets and a freezer bag (for separating and freezing leftovers)

FAQ

Q: Can I use whole wheat or gluten free flour instead of all purpose flour? A: Yes, but results change. For whole wheat try half whole wheat and half all purpose, and add a little more warm water, the dough will be a bit denser. For gluten free use a good blend with xanthan gum or a binding mix, expect more crumbly tortillas and you may need to press them thinner or use a tortilla press.

Q: Why are my tortillas tough or chewy? A: Most likely you overworked the dough or used too much flour when rolling. Let the dough rest at least 10 minutes, dont knead it like bread, roll gently and keep them thin. Also make sure the water is warm not hot, too little water makes them dry and tough.

Q: How do I keep tortillas soft and warm after cooking? A: Stack them as you cook and wrap the stack in a clean kitchen towel or put in a covered dish. That traps steam and keeps them pliable. For quick reheats wrap a few in a damp towel and microwave for 20 to 30 seconds or warm each briefly on a hot dry skillet.

Q: Can I make the dough ahead and how do I store cooked tortillas? A: Yes, you can make dough and refrigerate for up to 24 hours, bring to room temp before rolling. Cooked tortillas keep in an airtight bag at room temp for about two days, in the fridge for four to five days, or frozen for up to three months. Freeze flat with parchment between layers and thaw before reheating.

Q: How do I know when a tortilla is cooked? A: Cook on a hot, dry skillet over medium high heat. It should take about 30 to 60 seconds per side, look for light brown spots and little puffing. If it burns, the pan is too hot, if it never browns it's too cool.

Q: Can I swap the vegetable oil for butter or lard? A: Absolutely. Lard makes the most tender, authentic tortillas, melted butter adds flavor and a touch more crispness, and vegetable oil is neutral and reliable. Use the same amount and mix into the dough until just combined.

Homemade Tortillas (Soft Flour Tortilla Recipe) – Eats Delightful Substitutions and Variations

All-purpose flour — swap with whole wheat (use up to half the flour for softer tortillas, full swap makes them denser), or a 1:1 gluten-free flour blend (use same weight, add about 1/2 tsp xanthan gum per cup if the blend doesnt have it), or use masa harina to make corn tortillas but note youll need a different method and just water
Baking powder — replace 1 tsp baking powder with 1/4 tsp baking soda plus 1/2 tsp cream of tartar, or use self-rising flour and omit both the baking powder and added salt
Vegetable oil / melted butter / lard — try olive oil for a milder flavor, coconut oil for a touch of coconut, or vegetable shortening to keep tortillas really soft
Warm water — use warm milk (same volume) for a richer, slightly softer dough, or try club soda / seltzer (same volume) to make the tortillas a bit lighter and airier

Pro Tips

1. Weigh the flour if you can, cups lie a lot. 250 g gives consistent dough every time, but if you must use cups spoon the flour into the cup and level it, dont pack it down.

2. Let the dough rest longer if needed. Coat the ball lightly with oil and cover, resting 20 to 30 minutes relaxes the gluten so the tortillas roll out easier. If the dough keeps springing back let it rest another 10 to 20 minutes.

3. Use as little extra flour as possible when rolling or they get dry and tough. Roll between two pieces of parchment or cut-open zipper bag plastic to stop sticking, that way you dont end up dusting too much flour.

4. Preheat the pan until very hot test with a drop of water to see it sizzle, then cook fast until pale brown spots appear and flip just once. Stack and wrap in a clean towel right away to trap steam so they stay soft, and when freezing separate with parchment and reheat on a hot skillet or microwave wrapped in a damp paper towel.

Homemade Tortillas (Soft Flour Tortilla Recipe) – Eats Delightful

Recipe by Bob Jones

0.0 from 0 votes

I swapped store bought tortillas for this Homemade Tortilla Recipe because it scales easily for big batches and freezes without fuss, and the rest might surprise you.

Servings

servings

Calories

145

kcal

Equipment: 1. Large mixing bowl (for whisking flour, baking powder and salt)
2. Whisk and a fork (whisk to blend dry ingredients, fork to mix in the water)
3. Measuring cups and spoons or a kitchen scale (for accurate 2 cups / 250 g etc)
4. Rolling pin or tortilla press (use two sheets of plastic or parchment so dough wont stick)
5. Clean, lightly floured work surface or pastry board
6. Heavy skillet or cast-iron pan (gets hot and gives those brown spots)
7. Spatula or tongs (to flip and transfer cooked tortillas)
8. Clean kitchen towel or plastic wrap (to cover the stack and keep them pliable)
9. Parchment/plastic sheets and a freezer bag (for separating and freezing leftovers)

Ingredients

2 cups (250 g) all-purpose flour, plus extra for dusting
1 teaspoon (4 g) baking powder
1/2 teaspoon (3 g) fine salt
2 tablespoons (30 ml) vegetable oil or melted butter or lard
3/4 cup (180 ml) warm water

Directions

In a big bowl whisk together 2 cups (250 g) all-purpose flour, 1 teaspoon (4 g) baking powder and 1/2 teaspoon (3 g) fine salt so it's evenly mixed.
Stir in 2 tablespoons (30 ml) vegetable oil or melted butter or lard until the mixture looks like wet sand, then pour in about 3/4 cup (180 ml) warm water a little at a time and mix with a fork until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 1 to 2 minutes until smooth and slightly springy; dont overwork it or your tortillas will get tough.
Shape the dough into a ball, coat lightly with a bit of oil, cover with a damp towel or plastic wrap and let rest for 20 to 30 minutes so the gluten relaxes and they roll out easier.
Divide the dough into 8 equal pieces for medium tortillas (or 10-12 for smaller ones), roll each into a tight ball and flatten slightly with your palm. If dough is sticky, dust with a little flour but dont add too much.
On a lightly floured surface, roll each ball into a thin circle about 6 to 8 inches across. Try to keep the center same thickness as the edges, and if you have a tortilla press use it with two pieces of plastic or parchment to stop sticking.
Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Cook each tortilla 30 to 45 seconds on the first side until you see bubbles and pale brown spots, then flip and cook another 20 to 40 seconds; you want soft brown spots not burned patches.
Stack cooked tortillas on a plate and cover with a clean kitchen towel to trap steam and keep them pliable. Use them warm, or cool completely for storing.
To freeze, separate with parchment or plastic wrap, place in a freezer bag and seal. Reheat from frozen on a hot skillet for a few seconds per side or microwave wrapped in a damp paper towel for 20 to 30 seconds, and they'll come back soft and ready to use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.