Soft, tender tortillas made with simple pantry ingredients. Roll them thin, cook them quickly and keep them tucked under a towel. This batch makes 8 large tortillas or 10–12 smaller ones for tacos.
Homemade Flour Tortillas
Soft homemade flour tortillas made with simple pantry ingredients and cooked in a dry skillet.
Dough rest: 20–30 minutes. Skillet: Medium-high heat.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup avocado oil, olive oil or melted butter
- 1 cup warm water
Directions
- Make the dough. Whisk the flour, salt and baking powder together in a bowl. Add the oil or melted butter and warm water; mix until a soft dough forms.
- Knead. Knead for 2–3 minutes, until smooth. If sticky, add a little flour; if dry, add a splash of warm water.
- Rest. Cover and let the dough rest for 20–30 minutes so it is easier to roll.
- Divide. Divide into 8 pieces for large tortillas or 10–12 for smaller taco-size tortillas. Roll each into a ball.
- Roll thin. On a lightly floured surface, roll each ball very thin. The circles do not need to be perfect.
- Cook. Heat a dry skillet or cast iron pan over medium-high heat. Cook each tortilla for 30–60 seconds on the first side, then flip and cook for 30–45 seconds. Look for light brown spots while the tortilla stays soft.
- Keep soft. Stack the cooked tortillas under a clean towel while you finish the rest.
Best tips for soft tortillas
- Rest the dough before rolling; it makes the tortillas easier to roll out.
- Roll thinner than you think.
- Avoid overcooking, which can make the tortillas stiff.
- Keep cooked tortillas covered so they steam and stay soft.
For softer tortillas
Choose melted butter or avocado oil, and make sure the water is warm.
How to store and reheat
Refrigerate in a sealed bag for 3–4 days. Reheat in a skillet, or microwave wrapped in a damp paper towel.
Make it a taco night
Fill your tortillas with Slow-Cooker Salsa Chicken for an easy dinner.
A little help in the kitchen
Prep ahead: Measure the flour, salt, and baking powder ahead of time. When you are ready to cook, mix the dough and allow the full rest before rolling; that rest makes the job easier.
Tomorrow’s lunch: Use an extra tortilla for a quesadilla with cooked salsa chicken, cheese, and diced peppers. Keep the filling modest so you can turn it easily, and add any cold toppings after heating.
A little help before rolling: An OXO bench scraper helps divide the tortilla dough into portions and lift it from the counter without tugging. Let the dough rest as directed before rolling each piece thin. It is also handy for cleaning up the flour when the tortillas hit the skillet.
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