Soft Flour Tortillas Recipe

This soft flour tortilla recipe creates tender, pliable wraps perfect for tacos, burritos, quesadillas, and more. Made with simple ingredients like all-purpose flour, butter, and hot water, these homemade tortillas deliver better texture and flavor than store-bought options. Whether you’re making a weeknight dinner or prepping for meal planning, this recipe is easy to follow and works with a variety of fillings. Ideal for anyone searching for how to make tortillas at home without lard or preservatives.

Make soft, flexible, and flavorful homemade flour tortillas with just a few pantry staples. These tortillas are perfect for tacos, burritos, quesadillas, and wraps—and once you try them fresh off the pan, you may never go back to store-bought.

Ingredients

• 3 cups all-purpose flour, plus extra for rolling
• 1 1/2 tsp fine sea salt
• 1 tsp baking powder
• 5 Tbsp unsalted butter, softened
• 1 cup hot water (add more if needed to form dough)

Instructions

1. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, salt, and baking powder.
2. Add the butter:
   Add the softened butter and use your fingers to work it into the flour until the mixture resembles fine crumbs.
3. Form the dough:
   Slowly pour in the hot water, a little at a time, while mixing with your hands. Continue adding water and mixing until a sticky dough ball forms and pulls away from the sides of the bowl.
4. Knead the dough:
   Transfer the dough to a clean surface and knead for about 5 minutes until it becomes smooth, soft, and elastic. The dough will lose its stickiness as you knead.
5. Rest the dough:
   Lightly oil a baking sheet and a sheet of plastic wrap. Divide the dough into equal portions (about golf-ball size), roll them into balls, and place on the baking sheet. Cover with oiled plastic wrap and let rest at room temperature for 20–30 minutes.
6. Preheat the pan:
   Heat a 12” non-stick skillet or comal over medium heat until very hot (around 500°F if using an infrared thermometer).
7. Roll out the tortillas:
   Lightly flour your work surface. Flatten one dough ball, then roll it out, rotating as you go, until you have a very thin round about 10 inches in diameter. Flip occasionally while rolling to prevent curling and sticking.
8. Cook the tortillas:
   Place the rolled dough on the hot pan and cook for 20–30 seconds per side until bubbles form and golden spots appear. Flip and cook the other side briefly.
9. Store:
   Stack the warm tortillas and wrap them in a clean kitchen towel to keep them soft. Once cooled, transfer to a zip-top bag to prevent drying out.

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Tips

• Use hot water: It helps melt the butter and hydrates the flour better, creating a more pliable dough.
• Resting the dough matters: This relaxes the gluten, making the tortillas easier to roll thin.
• Roll thin and even: Aim for a translucent, uniform thickness for best results on the skillet.

Variations and Substitutions

• Butter alternatives: Use lard or vegetable shortening for a more traditional texture.
• Dairy-free option: Replace butter with a neutral oil like avocado or canola oil.
• Whole wheat version: Substitute up to half the flour with whole wheat flour—add a little extra water if needed.

FAQs

Why are my tortillas stiff or cracking?
They may be overcooked or rolled too thick. Be sure the skillet is hot, and cook quickly.

Can I make the dough ahead of time?
Yes. Store the dough balls in the fridge (covered) for up to 2 days. Let them come to room temperature before rolling.

Do I need a tortilla press?
No. A rolling pin works well. A tortilla press is optional and better for corn tortillas.

Serving Suggestions

• Use them for tacos, fajitas, or quesadillas.
• Wrap around grilled meats, roasted veggies, or breakfast fillings.
• Cut and bake for homemade tortilla chips or use in enchiladas.

Why You’ll Love This Recipe

• Made with basic pantry ingredients
• Soft, flexible, and full of flavor
• No preservatives or additives
• Better texture than store-bought
• Customizable to your taste and dietary needs