Easy Flour Tortillas From Scratch With Soft, Pliable Texture
By Emma Collins
Prep
30 min
Cook
30 min
Total
75 min
Servings
16
Level
Easy
Bring these flour tortillas to the table for tacos, burritos, or enchiladas. Made with five pantry ingredients, they cook into soft, pliable rounds with tender air pockets and light brown skillet spots, yet remain sturdy enough to hold fillings.
All-purpose flour, table salt, and baking powder form the dry base, while vegetable oil, shortening, or lard adds richness and hot water brings the dough together. The dough can be mixed with a stand mixer, hand mixer, or by hand. After dividing it into 16 portions, each piece is rounded, flattened, covered, and rested before rolling into a roughly 6-inch circle.
The dough should become smooth and supple after mixing, then roll more willingly after its rest. In the skillet, small bubbles on top and brown spots underneath show that the heat is working properly. The common trouble is cooking too long, especially after flipping, which leaves the edges crisp instead of soft. Adjust the heat if browning appears much slower or faster than about a minute.
Stack the cooked tortillas loosely in a clean kitchen towel to keep them warm, soft, and pliable while the remaining dough cooks. Serve them right away with taco, burrito, or enchilada fillings, or cool them for later. The article stores them in a zip-top bag for short-term use or freezes separated tortillas for longer storage.
Why you'll love this recipe
- Families can divide and roll the dough together, because the simple five-ingredient process gives children useful jobs without requiring special tortilla equipment.
- Freshly cooked rounds suit taco night well because their soft, pliable texture folds around fillings while still staying sturdy enough to hold them.
- Busy cooks can choose a stand mixer, hand mixer, or bowl and spoon, so the same dough method works with the equipment already available.
- A batch makes about 16 taco-sized tortillas, giving a household enough for several meals or a casual table where everyone builds their own.
- Leftover tortillas stay useful because cooled rounds can be refrigerated in a zip-top bag, then softened briefly in the microwave before serving.
- Freezer-friendly portions help with future meals, since parchment or waxed paper between tortillas keeps individual rounds from sticking together in storage.
Ingredients
- •3 cups all-purpose flour
- •1 teaspoon table salt
- •1 teaspoon baking powder
- •0.33 cup vegetable oil, shortening, or lard
- •1 cup hot water (roughly 110°F)
Instructions
- 1
For the electric mixer method, combine the flour, salt, and baking powder in the bowl of a stand mixer fitted with the dough hook, then mix briefly.
- 2
With the mixer running at medium speed, add the oil and hot water.
- 3
Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl.
- 4
When the dough begins to form a ball, reduce the mixer to low speed and mix for 1-2 minutes, until smooth.
- 5
For the hand-mixed method, combine the flour, salt, and baking powder in a large bowl and whisk briefly.
- 6
Add the vegetable oil and stir until the mixture resembles coarse crumbs.
- 7
Pour in the warm water and stir to combine, then knead briefly with well-floured hands until the mixture forms a craggy dough.
- 8
Transfer the dough to a well-floured work surface, divide it into 16 roughly equal portions, roll each portion into a ball, and flatten each slightly with your palm.
- 9
Cover the flattened dough balls with a clean kitchen towel and let them rest for at least 15 minutes and up to 1 hour.
- 10
Warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
- 11
Keep the work surface and rolling pin lightly floured, then roll each dough ball into a circle about 6 inches in diameter.
- 12
Transfer one tortilla at a time to the hot, dry skillet and cook for about 1 minute, until small bubbles form on top and brown spots form on the bottom.
- 13
Increase the heat slightly if golden brown spots take much longer than 1 minute, or reduce the heat if the tortilla browns too quickly.
- 14
Flip the tortilla and cook the other side for 30-45 seconds.
- 15
Remove the tortilla from the pan and continue with the remaining dough, stacking cooked tortillas loosely wrapped in a clean kitchen towel.
- 16
Serve immediately or allow the tortillas to cool for later use.
FAQ
Nutrition (per serving)
Calories
124
Protein
2g
Fat
4g
Carbs
18g
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