Soft, Chewy, and Delicious – No Preservatives
These flour tortillas are a kitchen essential — fresh, simple, and far tastier than store-bought. Whether you’re making tacos, burritos, or enjoying them warm with butter or cheese, this step-by-step guide ensures perfect results every time.
Ingredients
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2 cups all-purpose flour (plus more for dusting)
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1/2 teaspoon salt
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2 tablespoons unsalted butter or neutral oil (like vegetable or canola)
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3/4 cup boiling water (you may need slightly more or less)
Optional: For extra softness, add 1/2 tsp baking powder, though traditional recipes often skip it.
Equipment
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Mixing bowl
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Wooden spoon or silicone spatula
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Stand mixer with dough hook (optional)
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Rolling pin
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Heavy-bottomed skillet, griddle, or nonstick pan
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Damp kitchen towel or paper towel
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Airtight container (for storage)
Instructions
1. Mix Dry Ingredients and Fat
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In a large bowl, combine the flour and salt.
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Add the butter or oil and rub it into the flour with your fingers until the mixture resembles coarse crumbs. This helps coat the flour and improves the texture.
2. Add Boiling Water & Knead
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Slowly pour in the boiling water, stirring with a wooden spoon or spatula until a shaggy dough forms.
⚠️ Caution: Boiling water is hot. If you’re kneading by hand, wait until the dough cools slightly and use a spoon at first.
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Once it’s cool enough to handle, transfer to a floured surface or mix directly in the bowl. Knead the dough for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook) until smooth and elastic.
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If the dough feels sticky, add a bit of flour. If too dry, add a splash of warm water.
3. Divide and Shape Dough
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Lightly flour your work surface.
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Divide the dough into 8–10 equal portions for medium tortillas (or more/less depending on the desired size).
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Roll each portion into a smooth ball.
4. Rest the Dough
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Place the dough balls in a bowl or tray. Cover with a warm, damp towel or plastic wrap and let them rest for 10–15 minutes.
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This resting phase relaxes the gluten and makes the dough easier to roll out.
5. Roll Out the Tortillas
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Preheat a dry skillet or griddle over medium heat.
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Lightly flour your surface and rolling pin.
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Roll each dough ball into a thin, round tortilla – about 6–8 inches wide, depending on your portion size.
Try to keep them even in thickness. Don’t worry if they’re not perfectly round—they’ll still taste great!
6. Cook the Tortillas
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Place the rolled tortilla onto the hot skillet. Cook for about 30–45 seconds, or until you see bubbles forming and slight golden spots underneath.
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Flip and cook the other side for another 20–30 seconds.
Don’t overcook — they should be soft with light brown spots, not crisp.
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Remove from the pan and place in a towel-lined container to keep warm and soft while you cook the rest.
Serving Suggestions
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Use immediately for tacos, burritos, wraps, tostadas, or simply slathered with butter.
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Perfect with hummus, curry, grilled meats, or as a soft flatbread side.
Storage Tips
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Room temperature: 2–3 days in an airtight container
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Refrigerator: 5–7 days (wrap tightly to avoid drying out)
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Freezer: 6–8 months (separate each tortilla with parchment, store in a freezer-safe bag)
To reheat:
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Warm in a skillet for 15–30 seconds per side
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Or microwave covered with a damp paper towel for 10–15 seconds
Tips & Variations
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Use whole wheat flour for a nuttier flavor and added fiber.
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Infuse flavor: Add minced garlic, herbs, or spices to the dough.
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For extra flexible tortillas, brush lightly with oil after cooking and stack in a covered dish to steam.
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Make them mini for street-style tacos or large for burritos or wraps.
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