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. They pair particularly well with Mexican shredded beef or shredded chicken. And the best part?

They. Are. So. Darn. Good.

And so easy! Let me show you how.

Ingredients You’ll Need

The ingredients for homemade soft flour tortillas are simple:

• Flour: I use organic unbleached all purpose flour.
• Water: Filtered water works best. I like to make sure the water is hot. The dough comes together easier that way.
• Salt: I love and use Redmond mineral salt.
• Baking powder: This recipe calls for 1 tsp.
• Oil: Make sure to use a neutral flavored oil. I recommend avocado oil!

Step by Step Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat a large skillet on medium heat (I always use my trusty cast iron skillet).
6. 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!

Step by Step (Continued)

1. 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.
2. 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!
3. Enjoy warm or allow them to cool to room temperature. Store in an airtight container in the fridge for up to a week.

Recipe FAQs

Looking for the Ultimate Taco Tuesday?

Add these toppings for an even more delicious meal!

• Homemade (No cilantro) Pico De Gallo
• Easy Pickled Red Onions

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Homemade Soft Flour Tortillas

Rachael

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!

5 from 1 vote

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Servings 16 tortillas

Ingredients

  

1x2x3x

• 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

• Tortilla Press: Well worth the investment if you find yourself making tortillas often. It will streamline the process and make the process of shaping the tortillas much faster!
• Oil: 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!
• Let the Dough Rest: I have found this is an extremely helpful step in making homemade tortillas. Letting the dough sit for 10-15 minutes allows the gluten to relax, keeping the tortillas from shrinking while cooking.
• 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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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.

Rachael