A foolproof recipe for homemade flour tortillas that are soft, pliable, and perfect for folding or wrapping. A few small tricks—like dissolving salt in warm water, rolling very thin, and using just the right pan heat—help create those signature tortilla bubbles and texture.

Why You’ll Love This Recipe

These tortillas come out tender and flexible, ideal for tacos, wraps, quesadillas, or burritos. Made with simple pantry staples and no yeast or waiting time, they’re quicker and tastier than store-bought. Once you master the technique, you’ll never go back!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (260 g) all‑purpose flour, spooned and leveled
1 tsp fine sea salt
⅔ cup (160 ml) very warm water
5 Tbsp light‑flavored oil, melted shortening, melted lard, or melted butter

Directions

1. Make Tortilla Dough

Dissolve the salt in the warm water.
In a large bowl, fork‑mix flour and fat until crumbly. Pour in most of the salty water and stir until a shaggy dough forms—adding more water if too dry.
Transfer dough to a lightly floured surface and knead 2–3 minutes until smooth.
Cover with a clean dishcloth and rest for 15 minutes to 2 hours (makes rolling easier).

2. Roll Tortillas

Divide the dough into 10 equal pieces and shape each into a small disc.
Using a rolling pin, roll each disc into an 8-inch round (thin is best—9 inches is fine!). Imperfect shapes add charm.
Stack rolled tortillas with parchment paper between, or roll and cook them consecutively.

3. Cook Tortillas

Preheat a wide, heavy skillet over medium-high heat.
Cook each tortilla: 20–30 seconds on the first side until bubbles form and light browning appears, then flip and cook 1–2 minutes until the second side spots and edges dry. Adjust heat as needed.
Transfer cooked tortillas to a dishcloth and stack covered. Repeat with remaining tortillas.

Servings and timing

Makes: 10 tortillas (8-inch each)
Prep time: ~10 minutes
Rest time: 15 minutes to 2 hours
Cook time: ~2 minutes per tortilla
Total time: ~30 minutes (with minimal rest)

Variations

Whole wheat version: Substitute whole wheat flour—add a little water if dough seems too stiff.
Infused flavor: Mix in chopped fresh herbs (like cilantro), garlic powder, or spices.
Corn-flour blend: Use half finely ground corn flour for a hybrid texture.
Larger size: Portion into eight dough balls for 10-inch tortillas—cook the same way.

Storage/reheating

Short-term: Store cooked tortillas in a resealable plastic bag at room temperature for up to 2 days.
Freezing: Stack with parchment between, freeze in a safe bag for longer storage.
To reheat: Warm tortillas in a skillet over medium heat until soft and pliable, or wrap in foil and heat in a low oven.

FAQs

1. Why dissolve salt in warm water?

It evenly seasons the dough, especially helpful with coarse salt, preventing salty pockets.

2. How thin should the tortillas be rolled?

Roll until nearly see‑through—thin enough to puff yet not so thin they tear (8–9 inches diameter).

3. What type of pan works best?

A heavy, wide skillet (cast iron or stainless steel) keeps consistent heat and promotes nice puffing.

4. Why don’t my tortillas bubble?

Possible issues: dough too thick, pan not hot enough, or rolling unevenly. Increase heat slightly and roll thinner.

5. Can I use whole wheat flour?

Yes! Substitute 100%, but you might need to increase the water for a softer dough.

6. How to make ahead?

Divide into balls and refrigerate for up to 3 days. Let come to room temperature (~30–40 minutes) before rolling.

7. How to reheat leftovers?

Gently warm in a skillet until soft and flexible—no microwave required!

8. Can I freeze raw dough balls?

Yes—freeze uncooked balls. Thaw in fridge, then bring to room temperature before rolling and cooking.

9. Why wrap tacos in tortillas instead of corn?

Flour tortillas are more pliable and forgiving, ideal for soft wraps or burritos under pressure.

10. What’s the nutrition like?

Each tortilla is roughly 120–150 kcal, depending on fat choice and thickness.

Conclusion

These Easy Soft Flour Tortillas are quick, versatile, and ideal for any meal needing a wrap or shell. With everyday ingredients and simple techniques, you’ll consistently get tender, flexible tortillas perfect for everything from tacos to wraps. Once you make your own, you’ll love the fresh taste and superior texture—enjoy!