Soft Flour Tortilla Recipe

Homemade flour tortillas stacked under a cloth napkin.

5 from 12 votes

This Soft Flour Tortilla Recipe gives you tender, pliable tortillas that cook up golden in a skillet. Once you try these, store-bought tortillas won’t stand a chance.

Prep Time20

Cook Time25

Refrigeration Time30

Total Time1 15

Course: Main Course

Cuisine: Mexican

Diet: Dairy Free, Vegan, Vegetarian

Servings: 8 inch tortillas

Calories: 162kcal

Author: Andrea

Equipment

Ingredients

2 3/4 cup all-purpose flour
11/2 tsp coarse kosher sea salt
6 tablespoon shortening cut into 6 pieces
1 cup hot water I used the hottest water I could get from my tap, no need to boil
1/2 tsp canola oil or avocado oil

Instructions

In a medium mixing bowl, whisk together the flour and salt. Add the shortening. Using a fork or pastry blender, cut the shortening into the flour until a coarse mixture forms.
Pour in the hot water and mix with a wooden spoon or dough whisk. Turn the dough onto a lightly floured work surface and knead until smooth, about 2–3 minutes.
Divide the dough into equal portions—16 for 6-inch tortillas or 12 for 8-inch tortillas.
Place the dough balls onto a parchment or wax paper–lined plate or baking sheet. Cover with a towel or plastic wrap and refrigerate for 30 minutes.
Using a rolling pin, roll each portion until it’s thin. They will puff as they cook, so make sure they aren’t thick.
Place a medium skillet over medium heat. Add ½ teaspoon of canola or avocado oil. Use a paper towel to evenly coat the pan and remove any excess.
Cook the tortillas one at a time. They will need about 1 minute on each side. Flip when they begin to bubble up. They should have small brown spots on the bottom.
Place the cooked tortillas into a tortilla warmer, a nonstick pot with a lid, or a large zip-top bag lined with a kitchen towel or damp paper towels. This will help them stay soft until used.

Notes

-Total time includes both the rest period and the full cooking time for all tortillas.

STORE any leftover Soft Homemade Flour Tortillas in an airtight container or a zip-top bag lined with paper towels or foil to absorb moisture. Keep them in the refrigerator for up to 1 week. Do not store at room temperature, as they can dry out or spoil more quickly.

To FREEZE, layer tortillas with parchment paper, wax paper, or foil in between, then place in a freezer-safe bag and store for up to 8 months. Defrost overnight in the refrigerator before reheating. REHEAT tortillas on a hot skillet for 10–15 seconds per side, or microwave them in a damp paper towel for about 20 seconds until warm and soft.

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