Best Homemade 5 Ingredient Soft Flour Tortillas
These homemade flour tortillas are a favorite in our household. This great recipe requires only 5 pantry staple ingredients and is perfect for your next taco night. Definitely a crowd pleaser!
Wanna hear a confession? I haven’t bought store-bought tortillas in ages (gasp!) and it’s all thanks to these delicious homemade tortillas. These soft tortillas have become something that I pretty much always have on hand. I use them all the time, from breakfast to dinner, and they make whipping up a quick meal super easy. And the best part?
They. Are. So. Darn. Good.
And so easy! Let me show you how.
Ingredients
The ingredients for homemade soft flour tortillas are simple:
- 3 cups all purpose flour
- 1 cup hot water
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup neutral flavored oil (I use avocado oil)
How to Make Soft Homemade Tortillas
- In the bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl, combine the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and add the oil and warm water. Turn the mixer on low speed or use a wooden spoon and mix until a shaggy ball of dough forms.
- Turn the dough out onto a lightly floured surface and begin to knead until the dough is nice and smooth, about 5 minutes. Cover with plastic wrap and let the dough rest for a few minutes.
- Once the dough has had a chance to rest, use a bench scraper or sharp knife to divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand.
- Heat a large skillet on medium heat (I always use my trusty cast iron skillet).
- Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter. Be careful not to stack uncooked tortillas on top of each other or they will stick together!
How to Make Homemade Tortillas (Continued)
- When the skillet is hot, place one tortilla in the hot skillet and cook for 30-60 seconds. You should start to see golden brown spots and air bubbles forming. If you start to see bubbles, this is a good sign! Using tongs, flip the tortilla and cook for another 30-60 seconds. If they are browning too fast, turn the heat down. It can take a little adjusting to find the perfect temperature.
- Remove the cooked tortilla and immediately wrap with a damp paper towel or place in a covered container. This will keep them nice and soft!
- Enjoy warm or allow them to cool to room temperature. Store in an airtight container in the fridge for up to a week.
Looking for the Ultimate Taco Tuesday?
Add these toppings for an even more delicious meal!
- Bulk Shredded Chicken (I always keep this on hand- makes something like taco night super easy!)
- Homemade (No cilantro) Pico De Gallo
- Easy Pickled Red Onions
Tips for Success
- To make this process even easier, you could always invest in a tortilla press (I am seriously considering getting one myself!)
- Make sure to use a neutral flavored oil in the dough. My go-to is always avocado oil, but canola or vegetable oil will also work. I have also used refined coconut oil!
- This recipe easily doubles. Sometimes I will make a double batch and freeze half of the tortillas for use at a later time.
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You can find the easy printable recipe card for these homemade flour tortillas below.
Homemade Soft Flour Tortillas
These homemade flour tortillas are a favorite in our household. This great recipe requires only 5 pantry staple ingredients and is perfect for your next taco night. Definitely a crowd pleaser!
Ingredients
- 3 cups all purpose flour
- 1 cup warm water
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup neutral flavored oil (I use avocado oil)
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl, combine the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and add the oil and warm water. Turn the mixer on low speed or use a wooden spoon and mix until a shaggy ball of dough forms.
- Turn the dough out onto a lightly floured surface and begin to knead until the dough is nice and smooth, about 5 minutes. Cover with plastic wrap and let the dough rest for a few minutes.
- Once the dough has had a chance to rest, use a bench scraper or sharp knife to divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand.
- Heat a large skillet on medium heat (I always use my trusty cast iron skillet).
- Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter. Be careful not to stack uncooked tortillas on top of each other or they will stick together!
- When the skillet is hot, place one tortilla in the hot skillet and cook for 30-60 seconds. You should start to see golden brown spots and air bubbles forming. If you start to see bubbles, this is a good sign! Using tongs, flip the tortilla and cook for another 30-60 seconds. If they are browning too fast, turn the heat down. It can take a little adjusting to find the perfect temperature.
- Remove the cooked tortilla and immediately wrap with a damp paper towel or place in a covered container. This will keep them nice and soft!
- Enjoy warm or allow them to cool to room temperature. Store in an airtight container in the fridge for up to a week.
Notes
If you enjoyed this recipe for homemade tortillas, make sure to come back and leave a rating and a comment! I would love to know how this recipe turned out for you.
