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Closeup of tortillas rolled in to tubes.

Soft Flour Tortilla Recipe

Harriet
Discover the secret to irresistibly soft flour tortillas with our easy-peasy recipe!
Made with a touch of butter, these tortillas are a game-changer for your taco nights.
Simple steps, big flavor – anyone can whip these up! Enjoy the satisfaction of homemade softness!
4.15 from 7 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Mains, Sides
Cuisine Mexican
Servings 18 tortillas
Calories 193 kcal

Equipment

  • Stand mixer with a dough hook (optional because the dough can be hand-kneaded)
  • Kitchen scales
  • Measuring cups
  • Measuring spoons
  • Rolling pin
  • Cast iron skillet or a heavy-based frying pan
  • Egg flipper or turner for flipping the tortillas

Ingredients
  

Ingredients

  • 700 grams (1.5 pounds / 5 and ⅝cup) plain flour (all-purpose)
  • ½ level teaspoon salt
  • 3 level teaspoons baking powder
  • 128 grams (4.5 ounce) salted butter cut into cubes
  • 1½ cups warm water + up to ¼ cup more if needed
  • A little extra flour for dusting if needed

Instructions
 

Prepare The Dough

  • In a large mixing bowl, blend the flour, salt, and baking powder.
    Add butter to the mix, using your hands to combine until the mixture reaches a crumbly consistency.
    Gradually incorporate hot water, stirring to form a slightly wet and sticky dough.
    Transfer the dough onto a clean work surface and knead for 10–15 minutes, ensuring it stops sticking to your hands.
    While kneading, incorporate any loose dough pieces back into the mixture.
    Continue until the dough becomes smooth and soft.
    (See notes below for instructions for making the dough in a stand mixer)

 Divide and Shape

  • Weigh and divide the dough into 18 even pieces.
    Shape each piece into a ball, place on a bench, cover with a damp paper towel, and let rest for 20 minutes.
    Work on one piece at a time, pressing it into a flat circle with your fingertips.
    Use a rolling pin to create an 18–20 cm circle. If the dough is sticky, lightly sprinkle with flour.

Cooking

  • Dry fry the tortillas in a large, preferably cast-iron skillet. Experiment with the heat, keeping it low to medium-low for a few minutes on each side.
    Shake off excess flour before placing the tortillas in the pan.
    Clean the skillet of any dry flour between tortillas.
    As the dough cooks, air pockets will form, causing it to puff up. Look for golden brown patches on the underside, then flip and cook for another minute or two.
    Transfer to a flat plate lined with a clean tea towel, covering with another towel to keep the tortillas warm and soft.

Notes

For mixing in a stand mixer 
Combine flour, salt, baking powder, and butter in the mixer bowl. Add 1 ½ cups of hot water. 
Attach the dough hook, start at a low speed, and knead. Adjust with additional water if needed. 
Allow the dough to cool to a manageable temperature before shaping into balls.
Recipe Tips
  • Self-rising flour can substitute plain flour and baking powder.
  • Use hot water for a soft, pliable tortilla dough.
  • Weigh the dough for consistent ball sizes.
  • Adjust the cooking temperature to prevent burning.
Storing Tortillas
Store in the fridge for 1–2 days or freeze for up to three months. Place baking paper between layers to prevent sticking.
How to Warm Tortillas
Reheat on the stovetop, microwave, or in the oven after thawing frozen tortillas.

Nutrition

Serving: 1tortillaCalories: 193kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 187mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 178IUCalcium: 47mgIron: 2mg
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