These homemade tortillas are soft, fluffy, and flexible—perfect for tacos, wraps, quesadillas, or breakfast burritos. They’re easy to make with simple pantry ingredients.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil or melted butter
- 1 cup warm water, plus 1–2 tablespoons if needed
Step-by-Step Instructions
1. Mix the dry ingredients
In a large mixing bowl, whisk together the flour, salt, and baking powder until evenly combined.
2. Add the oil
Pour in the vegetable oil or melted butter. Mix with your fingers or a spoon until the flour looks slightly crumbly.
3. Add warm water
Gradually pour in the warm water while mixing. Continue until a soft dough forms. The dough should feel soft and slightly tacky but not sticky.
4. Knead the dough
Transfer the dough to a lightly floured surface. Knead for about 5–7 minutes, until smooth and elastic.
5. Rest the dough
Place the dough in a bowl and cover it with a clean kitchen towel. Let it rest for 20–30 minutes. This makes the tortillas much easier to roll and keeps them soft.
6. Divide into portions
Divide the dough into 10–12 equal pieces. Roll each piece into a smooth ball.
7. Roll the tortillas
Lightly flour your work surface. Using a rolling pin, roll each dough ball into a thin, round tortilla, about 7–8 inches wide.
Try to keep the thickness even so the tortillas cook evenly.
8. Heat the skillet
Heat a dry cast-iron or nonstick skillet over medium-high heat. You don’t need to add oil.
9. Cook the tortillas
Place one tortilla on the hot skillet. Cook for about 30–45 seconds, or until small bubbles appear and the bottom has light brown spots.
Flip and cook the other side for another 20–30 seconds.
Avoid overcooking, because this can make tortillas dry and crispy.
10. Keep them soft
Immediately place each cooked tortilla inside a clean kitchen towel or covered container. Stack them as you cook the remaining tortillas. The trapped steam helps keep them soft and fluffy.
Tips for Extra-Soft Tortillas
- Use warm water, not cold water.
- Don’t skip the 20–30 minute resting time.
- Don’t use too much flour while rolling.
- Cook quickly and avoid over-browning.
- Keep cooked tortillas covered so they don’t dry out.
How to Store
Let the tortillas cool completely, then store them in an airtight container or zip-top bag.
- Room temperature: 1–2 days
- Refrigerator: up to 1 week
- Freezer: up to 2–3 months
To reheat, warm them in a dry skillet for about 10–15 seconds per side or microwave them briefly while covered with a damp paper towel.
