I made these homemade flour tortillas in about half an hour. They’re soft, slightly fluffy, and great for wraps, tacos, or just enjoying warm with butter.
Why I’ll Love This Recipe
I really love this recipe because it uses simple pantry staples—flour, butter, baking powder, salt, and hot water—yet the result feels special. The tortillas puff up nicely when cooked, making them soft and pliable. And I don’t need any fancy equipment; a rolling pin and a hot skillet do the job.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour — 400 g (about 3 cups)
baking powder — 2 teaspoons
salt — 1 teaspoon
hot water — 230 ml (≈ 7.8 oz)
butter, softened — 60 g (≈ ¼ cup)
Directions
In a bowl, mix together the flour, baking powder, and salt.
Add the softened butter and, using my fingers, rub or knead it in until the mixture looks crumbly.
Slowly pour in the hot water, then knead until I have a smooth dough.
Divide the dough into 14 equal portions and shape each into a ball.
Let the balls rest for about 15 minutes.
On a floured surface, roll each ball into a thin circle.
Heat a frying pan over medium heat. Cook one tortilla at a time: when bubbles form on the surface, flip it. Cook until both sides are golden.
Repeat with all dough balls. Serve warm with my favorite fillings.
Servings and timing
Makes about 10 tortillas (if dividing into 14 smaller ones)
Total time: ~30 minutes (including resting and cooking)
Prep time: ~10‑15 minutes
Resting time: ~15 minutes
Storage/reheating
I store leftover tortillas by placing a paper towel between each tortilla and sealing them in an airtight container in the fridge. They’ll stay good for a few days. For longer storage, I freeze them: after cooling, I separate by layers of wax paper, then put them in a freezer bag.
To reheat, I warm them in a skillet over medium heat for a minute or two on each side, or pop them in an oven at about 175 °C (350 °F) for 5‑7 minutes if frozen.
FAQs
What if my tortillas don’t puff up?
If they don’t puff, it might be because the butter was too warm or melted rather than softened, or the water was too hot. Also, if there’s too much water the dough gets too loose. I make sure the butter is just soft, and I let the water cool just slightly after boiling.
Can I use oil instead of butter?
Yes. I’ve tried using oil (vegetable, olive, etc.), and it works. The tortillas are a bit softer and less rich in flavor, but still good. Butter gives a more flaky texture and richer taste.
What if I don’t have baking powder?
I’ve made them without baking powder. They’re still flat like traditional tortillas, and softer but won’t puff as much. For more puff, baking powder helps create little air pockets.
How thin should I roll them?
Pretty thin—just enough that I can cook them quickly but thick enough they don’t tear. If they’re too thick, they can become chewy or doughy; if too thin, they might break or burn.
Can I make the dough ahead of time?
Yes. I sometimes prepare the dough, rest it, then refrigerate it in a wrapped ball for a few hours or overnight. Before using, I let it warm to room temperature, divide, roll, and cook. It works well.
Conclusion
I always enjoy making these flour tortillas; they’re easy, fast, and versatile. With only a few ingredients and minimal fuss, I get soft, warm tortillas perfect for wraps, tacos, or a snack. Next time I want fresh bread without much effort, this is one of my go‑to recipes.
These homemade flour tortillas are soft, slightly fluffy, and perfect for wraps, tacos, or just enjoying warm with butter. Made with simple pantry staples, they’re easy and quick to prepare in about 30 minutes.
Ingredients
All-purpose flour — 400 g (about 3 cups)
Baking powder — 2 teaspoons
Salt — 1 teaspoon
Hot water — 230 ml (≈ 7.8 oz)
Butter, softened — 60 g (≈ ¼ cup)
Instructions
In a bowl, mix together the flour, baking powder, and salt.
Add the softened butter and use your fingers to rub or knead it into the flour mixture until it becomes crumbly.
Slowly pour in the hot water while kneading until a smooth dough forms.
Divide the dough into 14 equal portions and shape each into a ball.
Let the dough balls rest for about 15 minutes.
On a floured surface, roll each ball into a thin circle.
Heat a frying pan over medium heat. Cook one tortilla at a time: when bubbles form on the surface, flip it. Cook until both sides are golden.
Repeat with all the dough balls.
Serve warm with your favorite fillings.
Notes
To store, place a paper towel between each tortilla and refrigerate in an airtight container for a few days.
To freeze, cool the tortillas, separate with wax paper, and store in a freezer bag.
Reheat in a skillet or oven at 175 °C (350 °F) for 5‑7 minutes if frozen.
Using softened butter is crucial for proper puffing; avoid melted butter.
You can use oil instead of butter, though the texture and flavor will slightly differ.
Baking powder is optional but helps the tortillas puff up and become fluffier.
Dough can be made ahead and refrigerated, then rolled and cooked later.
