Simple Table Recipes
Bread & Dough

Soft Flour Tortillas

Flexible homemade flour tortillas that stay soft enough for tacos, wraps, and quesadillas.

By Simple Table Recipes ·

A stack of soft flour tortillas with browned spots on a wooden plate, with flour and a rolling pin behind
Prep
20 min
Cook
15 min
Rest
30 min
Total
1 hr 5 min
Makes
10 tortillas
Difficulty
Easy
  • Measurements grams + cups
  • Cuisine Mexican-inspired
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Flexible homemade flour tortillas that stay soft enough for tacos, wraps, and quesadillas.

Recipe

Soft Flour Tortillas

Flexible homemade flour tortillas that stay soft enough for tacos, wraps, and quesadillas.

Prep
20 min
Cook
15 min
Rest
30 min
Total
1 hr 5 min
Yield
10 tortillas
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Whisk the flour, salt, and baking powder together.
  2. Work in the shortening or oil until the mixture looks crumbly.
  3. Pour in the hot water and mix until a soft dough forms.
  4. Knead 2 to 3 minutes, then cover and rest 30 minutes.
  5. Divide into 10 equal pieces and roll into balls.
  6. Roll each ball very thin on a lightly floured surface.
  7. Cook in a hot dry skillet 30 to 45 seconds per side, until bubbles and brown spots appear.
  8. Stack under a clean towel to keep soft.

Notes

  • The 30-minute rest is what lets you roll them thin. Skip it and the dough springs back every time.
  • Stacking them under a towel as they come off the pan traps steam, and that steam is what keeps them foldable rather than crisp.

Soft Flour Tortillas — Simple Table Recipes · https://simpletablerecipes.com/recipes/soft-flour-tortillas/

Equipment

  • Skillet or comal
  • Rolling pin
  • Clean tea towel

Substitutions

Vegetable shortening
Lard is traditional and gives the best flavour and flakiness. Neutral oil or butter both work.
All-purpose flour
Replacing a quarter with whole wheat gives a nuttier tortilla that is slightly less pliable.

Storage

Storing: Keep in a sealed bag for 3 days. Warm briefly in a dry pan before serving.

Frequently Asked Questions

Why are my tortillas stiff instead of soft?

Overcooked, or left uncovered. Thirty to forty-five seconds a side is enough, and they must go straight into a stack under a towel — the trapped steam is what keeps them foldable.

Why does my tortilla dough spring back when I roll it?

The gluten needs to relax. That is what the 30-minute rest is for. If it still fights you, cover the pieces and wait another ten minutes.

Can I make tortillas without lard or shortening?

Yes. Neutral oil in the same quantity works, giving a slightly less flaky but perfectly good tortilla. Butter works too.

How thin should tortillas be rolled?

Very thin — you should almost see the worktop through them. They puff and thicken in the pan, and a thick tortilla stays doughy.

Can I make the dough ahead?

Yes. Refrigerate it for up to two days, or freeze the rolled balls. Let it come back to room temperature before rolling.

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