The Best Homemade Soft Flour Tortillas
Making pliable, soft flour tortillas at home is easier than you think! These homemade tortillas are perfect for tacos, burritos, wraps, and more. The secret to achieving that irresistible softness lies in a few simple tricks. Dissolving the salt in warm water ensures even seasoning throughout the dough, while rolling the tortillas ultra-thin and cooking them over the right heat creates those signature bubbles that make them light and flexible.
This easy recipe requires just five ingredients and minimal effort. You can even customise it with whole wheat flour or store the dough in advance for fresh tortillas on demand. Once you taste these fresh, homemade flour tortillas, you’ll never go back to store-bought again!
Tips & Variations
Whole wheat flour can be used instead of all-purpose flour, but the dough might need a little extra water. If you want to make the dough ahead of time, divide it into balls, wrap them well, and refrigerate for up to three days. Before rolling, let them come to room temperature for 30-40 minutes.
To store cooked tortillas, keep them in an airtight bag for one to two days or freeze them for longer storage. When reheating, use a dry skillet to restore their softness. For freezing, stack them in a freezer-safe bag with parchment paper between each tortilla to prevent sticking.
If you liked this recipe and you enjoyed the baking of the tortillas, try our soft and fluffy pita bread recipe, also a simple but delicious recipe.
Easy Soft Flour Tortilla Recipe
Ingredients
Instructions
Make the Tortilla Dough
- Dissolve the salt in the warm water.
- In a large bowl, mix the flour with the olive oil using a fork until the mixture looks crumbly.
- Pour in most of the salty water and stir until a shaggy dough forms. Add more water if the dough is too dry.
- Transfer to a floured surface and knead for 2-3 minutes until smooth.
- Cover with a clean dishcloth and rest for at least 15 minutes (up to 2 hours) to make rolling easier.
- Divide the dough into ten equal portions and shape them into small disks. Roll each disk into an 8-inch round—thinner is better!
- Stack the rolled tortillas with parchment paper between them or roll and cook them one at a time.
Cook the Tortillas
- Heat a wide, heavy-bottomed skillet over medium-high heat.
- Add a tortilla to the hot pan. Within 20-30 seconds, bubbles should start forming.
- When the bottom has brown spots, flip and cook the other side until lightly charred and dry around the edges (1-2 minutes per tortilla).
- Adjust heat as needed—too slow, increase the heat; too fast, lower it.
- Stack cooked tortillas inside a dishcloth to keep them warm and soft. Repeat with the rest.
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