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Soft Homemade Flour Tortillas

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These homemade flour tortillas are so soft and pliable. They are perfect for tacos, enchiladas, quesadillas and so much more!

soft and flexible flour tortillas being folded

I love having reliable recipes to make in a pinch and this one of them. With nothing more than a few pantry ingredients, l am able to make flour tortillas from scratch that are even tastier than store brands. They toast and steam perfectly and are so soft and chewy. Use these tortillas in any recipe imaginable from cream cheese roll-ups to chimichangas.

Soft homemade flour tortillas ingredients

rolled flour tortilla dough

All-purpose flour
Boiling water
– Using hot water will make the dough softer and easier to work with.
Baking powder
Canola oil or lard
Salt
Rolling pin
Cast iron skillet or griddle

Tips for making the best corn tortillas
  1. Let the dough rest after making them into balls to make rolling them out easier
  2. Use a extra flour and a rolling pin to flatten the dough balls into discs
  3. Use a cast iron griddle or skillet for even cooking
  4. Keep very damp paper towels or cloths on hand for after cooking the tortillas to help make them pliable and super soft

How to make homemade flour tortillas

softened tortilla dough

Add the flour, salt, and baking powder to a bowl and whisk together. Pour in the boiling water and canola oil. Stir briskly with a large fork. Form the dough into a ball within the bowl using your hands.

flour tortilla dough resting under a damp paper towel

Roll to dough out into a lightly floured surface to divide the dough into 8-10 even piece then roll into balls. Place the balls onto a baking sheet to rest for about 10 minutes and cover with the damp paper towel.

bubbling tortilla dough on a griddle

Use a rolling pin to roll each ball into an 8 inch disc. Heat a seasoned cast iron skillet brushed with canola oil over medium flame until smoky. Drop the heat and place a disc or two on the surface. Cook for 1 minute then flip. Cook for about 45 seconds then flip again. Place each cooked shell between two dampened paper towels or cloths.

How to store and reheat flour tortillas

a stack of flour tortillas

Store cooled leftover tortillas in a zip-lock storage bag in the fridge for up to a week.
Microwave
To heat tortillas, spritz each one with a little bit of water and stack them in between two damp towels. Microwave for 1 1/2-2 minutes to warm.
Stovetop
Again, spritz each one with a little bit of water and place then on a heater griddle for about 30-45 seconds on each side to warm through.

Quesadilla recipes to make using homemade flour tortillas

a stack of chicken fajita quesadillas

My favorite flour tortilla recipe is quesadillas! I’m sharing ones from the blog and a few from around the web that are amazing.

Chicken Fajita Quesadilla | On Ty’s Plate
Creamy Shrimp & Corn Quesadillas | On Ty’s Plate
Ham & Egg Breakfast Quesadilla | Sweet Tea and Thyme
Shrimp Fajita Quesadilla | Grandbaby Cakes
Smoky Chipotle Mango Quesadilla | Cooking on the Weekends

More recipes to try using flour tortillas

Mexican Lasagna | Rosalynn Daniels
Korean Seared Pork Tacos | Razzle Dazzle Life 
Smoked Salmon Wrap | Greedy Gourmet
Cream Cheese Pinwheels | My Pure Plants
Antojitos | Thrifty in the Kitchen
Crunchwrap Supreme | Key to My Lime
Crunchy Baked Black Beans | Veggie Inspired
California Burrito | Hilda’s Kitchen

Easy Chicken Enchiladas | Healthy Seasonal Recipes
Chicken Garlic Ranch Tortilla Pizza | Bitz n Giggle
Creamy Seafood Enchiladas | Cooking with Curls
Shredded Chicken Flautas | Dude that Cookz

LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!

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soft and flexible flour tortillas being folded
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Soft Homemade Flour Tortillas

Print Recipe
These homemade flour tortillas are so soft and pliable. They are perfect for tacos, enchiladas, quesadillas and so much more!
Prep Time:15 mins
Cook Time:20 mins
Resting time:10 mins
Total Time:45 mins

Ingredients

  • 2 c all-purpose flour + more for rolling
  • 2/3 c hot water
  • 2 tbsp canola oil
  • 1 tbsp baking powder
  • 3/4 tsp salt

Instructions

  • Add the flour, salt, and baking powder to a bowl and whisk together. Pour in the boiling water and canola oil. Stir briskly with a large fork. Form the dough into a ball within the bowl using your hands.
  • Roll to dough out into a lightly floured surface to divide the dough into 8-10 even piece then roll into balls. Place the balls onto a baking sheet to rest for about 10 minutes and cover with the damp paper towel.
  • Use a rolling pin to roll each ball into an 8 inch disc. Heat a seasoned cast iron skillet brushed with canola oil over medium flame until smoky. Drop the heat and place a disc or two on the surface. Cook for 1 minute then flip. Cook for about 45 seconds then flip again. Place each cooked shell between two dampened paper towels or cloths.

Nutrition

Calories: 146kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Iron: 2mg
Course: Bread, Dough
Cuisine: Mexican, Tex-Mex
Keyword: flour tortilla, tortillas
Servings: 8 8 inch tortillas
Calories: 146kcal
Author: Ty

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