There is something so comforting about making flour tortillas from scratch. They’re soft, warm, and far more tender than anything from the store and honestly, much easier than you might think. This simple recipe comes together quickly and gives you perfectly flexible tortillas every time.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 tbsp oil or melted butter
- 3/4 cup warm water
Optional swap: Use avocado oil or lard for extra softness and flavor.
Steps
- Mix the dry ingredients. In a bowl, whisk together the flour and salt.
- Add fat and water. Stir in the oil (or butter) and warm water until a soft dough forms. Don’t worry if it looks a little shaggy that’s normal.
- Knead gently. Turn the dough onto the counter and knead for about 2–3 minutes until smooth and elastic.
- Rest the dough. Cover and let rest for 20–30 minutes. This relaxes the dough and makes rolling easy.
- Divide and roll. Cut into 8 equal pieces and roll each into a thin circle. They don’t need to be perfect rustic tortillas are charming.
- Cook. Heat a dry skillet over medium-high heat. Cook each tortilla 30–45 seconds per side until bubbles form and light brown spots appear.
- Keep warm. Stack cooked tortillas in a towel to keep them soft.
Chef’s Tips
- Resting is key: Skipping the rest makes tortillas shrink when rolling.
- Don’t overcook: Too long in the pan makes them stiff instead of soft.
- Stack while hot: The steam keeps them wonderfully flexible.
Variations
- Whole wheat tortillas: Replace half the flour with whole wheat flour.
- Extra-soft tortillas: Brush lightly with butter while still warm.
- Herbed tortillas: Mix a pinch of garlic powder or dried herbs into the flour.