Soft Homemade Flour Tortillas (Better Than Store-Bought!)

Look at those beauties Soft, flexible, lightly golden with those perfect brown spots — this is what real homemade flour tortillas look like! Once you make them from scratch, you’ll never go back to the packaged ones again.

Let’s make a BIG, detailed recipe so you get them perfect every time

Homemade Flour Tortillas

A Little History

Flour tortillas originated in Northern Mexico, where wheat flour was more common than corn. They became a staple for tacos, burritos, quesadillas, wraps, and even breakfast rolls. Unlike corn tortillas, flour tortillas are soft, stretchy, and perfect for folding without breaking.

Ingredients (Makes 12–14 tortillas)

• 3 cups (375g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder (optional, for softer tortillas)
• 1/3 cup vegetable oil, olive oil, or melted butter
• 1 cup warm water (not hot)

Optional:

• 1 tablespoon sugar (for a slight sweetness)
• 1 tablespoon milk powder (extra softness)

Step-by-Step Instructions

Mix the Dry Ingredients

In a large bowl, combine:

• Flour
• Salt
• Baking powder

Whisk well so everything is evenly distributed.

Add the Fat

Add the oil (or melted butter).

Using your hands or a fork, mix until the flour looks crumbly — like wet sand. This step makes your tortillas soft and flexible.

Add Warm Water

Slowly pour in warm water while mixing.

Stir until the dough starts coming together.

Knead the Dough

Transfer to a clean surface.

Knead for about 5–7 minutes until:

• Smooth
• Soft
• Not sticky

If sticky → add a little flour.
If dry → add 1 teaspoon water at a time.

The dough should feel soft like playdough.

Rest the Dough (VERY IMPORTANT )

Cover with a towel and let it rest for 30–45 minutes.

This relaxes the gluten and makes rolling much easier.

Don’t skip this step!

Divide and Shape

After resting:

• Divide into 12–14 equal balls
• Roll each into a smooth ball
• Cover again for 10 minutes

Roll Them Out

On a lightly floured surface:

• Roll each ball into a thin circle (about 8 inches wide)
• Keep them thin — they puff slightly when cooking

Stack them with parchment or flour between so they don’t stick.

Cook the Tortillas

Heat a dry skillet or cast iron pan over medium-high heat.

Cook each tortilla:

• 30–40 seconds on first side (until bubbles form)
• Flip and cook 20–30 seconds on the other side

You’ll see golden brown spots — that’s perfect!

Do NOT overcook or they’ll become stiff.

Keep Them Soft

As soon as they’re done:

• Stack them
• Cover with a clean towel

The steam keeps them soft and flexible.

How to Use Them

These tortillas are perfect for:

• Beef or chicken tacos
• Breakfast egg wraps
• Quesadillas
• Shawarma-style wraps
• Homemade burritos
• Even mini pizza bases

Storage Tips

Room temperature:

• Store in airtight bag up to 2 days

Fridge:

• Up to 5 days

Freezer:

• Freeze with parchment between layers
• Lasts 2 months

To reheat:

• 10–15 seconds in microwave
  OR
• Warm in dry pan

Pro Tips for Perfect Tortillas

Don’t skip resting time
Don’t cook too long
Keep them covered after cooking
Roll evenly for round shape
Use medium-high heat — not low

If they turn hard → they were cooked too long.
If they don’t puff → heat may be too low.

Why You’ll Love This Recipe

• Cheap to make
• No preservatives
• Softer than store-bought
• Freezer-friendly
• Customizable

And honestly… they taste 10x better.

Final Thoughts

Homemade tortillas are one of those simple recipes that feel magical. Just flour, water, oil, and salt — yet the result is soft, warm, comforting bread that works with almost anything.

Once you make these, your kitchen will smell amazing, and your family will ask for them again and again