Okay, friends, let’s talk tortillas! Forget those store-bought things – seriously, once you taste an easy homemade soft flour tortilla recipe from scratch, you’ll never go back. I promise! My grandma (who, let’s be real, knows EVERYTHING about good food) taught me this, and now I’m spilling all the secrets. They’re ridiculously soft, perfectly pliable, and have this incredible flavor you just can’t get from the supermarket. Plus, making them yourself? Seriously satisfying. There’s something magical about turning a few simple ingredients into warm, delicious tortillas. Trust me, even if you’re a beginner in the kitchen, you can totally nail this!
Why You’ll Love This Easy Homemade Soft Flour Tortillas Recipe From Scratch
Seriously, why bother making tortillas? Because they’re SO much better! Here’s the deal:
Soft and Delicious
The texture? Unbeatable! They’re pillowy soft and melt in your mouth – nothing like those stiff store-bought ones.
Simple Ingredients
You probably have everything you need already. Flour, water, oil, salt – that’s it!
Quick and Easy
Don’t let “from scratch” scare you. This recipe is surprisingly fast and easy; you’ll be amazed!
Versatile
Tacos, burritos, quesadillas… you name it! These tortillas are ready for anything. For more recipe ideas, check out our full recipe collection.
Ingredients for the Easy Homemade Soft Flour Tortillas Recipe From Scratch
Okay, here’s what you’ll need. Don’t worry, it’s all super basic stuff! For this easy homemade soft flour tortillas recipe from scratch, you’ll need:
- 2 cups all-purpose flour, spooned and leveled (260g) – yep, gotta be precise!
- 1 teaspoon fine sea salt – just a pinch to bring out the flavors.
- ⅔ cup very warm water (160ml) – not too hot, not too cold, Goldilocks!
- 5 tablespoons light flavored oil, melted shortening, melted lard, or melted butter (75g) – more on this later!
How to Prepare Easy Homemade Soft Flour Tortillas Recipe From Scratch
Alright, let’s get down to business! This is where the magic happens. Follow these steps, and you’ll be chowing down on your own easy homemade soft flour tortillas recipe from scratch in no time!
Making the Dough
First, dissolve that salt in your warm water – give it a good stir. Then, in a big bowl, grab a fork and mix the flour and oil (or whatever fat you’re using) together. You want it to look kinda crumbly, like coarse sand. Now, slowly pour in most of the salt water, stirring as you go. If it seems dry, add a *tiny* bit more water. You’re aiming for a shaggy dough that just comes together. Dump it out on a floured surface and knead for just a couple of minutes until it’s smooth. Don’t overdo it!
Resting the Dough: Key to Easy Rolling
This is *super* important: cover the dough with a clean, damp cloth and let it rest! Seriously, don’t skip this. Aim for at least 15 minutes, but up to 2 hours is even better. Trust me, resting the dough makes it WAY easier to roll out later. It’s like magic! For more on dough resting, check out this guide to flour types.
Rolling the Tortillas
Okay, time to roll! Divide your dough into 10 equal pieces – I usually just eyeball it, don’t stress. Shape each piece into a little disk. Now, grab your rolling pin and roll each disk into an 8-inch circle. The thinner, the better! Don’t worry if they’re not perfectly round; mine never are. A rolling pin works better than a tortilla press for this recipe, by the way. Stack those rolled tortillas with parchment paper between them to keep them from sticking.
Cooking the Tortillas
Heat up a wide, heavy skillet (cast iron is awesome if you have it) over medium-high heat. Make sure it’s *really* hot – this is key! Toss a tortilla in the skillet. Within 20-30 seconds, you should see bubbles puffing up. When the bottom gets some brown spots, flip it! Cook the other side until it’s browned in places and looks dry around the edges. Each tortilla should take 1-2 minutes total. If it’s taking longer, crank up the heat a bit. If it’s smoking and burning, lower the heat! Transfer the cooked tortilla to a dishcloth and cover it to keep it warm and soft. Repeat with the rest, adjusting the heat as you go. You’re a tortilla master now!
Tips for Success with Your Easy Homemade Soft Flour Tortillas Recipe From Scratch
Want tortillas that are seriously amazing? Follow these tips – they’ll make all the difference!
Don’t Skip the Resting Time
Seriously, I can’t stress this enough! Resting the dough is *everything*. It makes the gluten relax, so they roll out like a dream. Don’t rush it!
Heat Control is Key
Keep an eye on that skillet! Too hot, and they’ll burn. Not hot enough, and they’ll be pale and sad. Adjust as needed – you’ll get the hang of it!
Keep Tortillas Warm
Stack those cooked tortillas in a dishcloth as you go. This keeps them soft and pliable. No one wants a cold, stiff tortilla!
Ingredient Notes and Substitutions for the Easy Homemade Soft Flour Tortillas Recipe From Scratch
Let’s talk ingredients! A few little tweaks can make a big difference. Here’s the lowdown:
Flour Options
All-purpose flour is what I usually use, and it works great! But you *could* try bread flour for a chewier tortilla. Just be careful not to over-knead it!
Fat Options
Okay, this is where you can play around! Oil is easiest, but melted shortening or lard? SO good! Butter adds a lovely flavor, too. Each fat gives a slightly different texture, so experiment!
Water Temperature
Warm water helps the dough come together, trust me. Not hot – you don’t want to cook the flour! Just nice and warm to the touch.
FAQ About the Easy Homemade Soft Flour Tortillas Recipe From Scratch
Got questions? I’ve got answers! Here are some common questions I get about my easy homemade soft flour tortillas recipe from scratch:
Can I use a tortilla press?
You *can*, but honestly, I don’t recommend it for this recipe. A rolling pin gives you more control over the thickness, and super-thin tortillas are the key to that perfect soft texture!
How do I store leftover tortillas?
Let them cool completely, then store them in an airtight bag or container in the fridge. They’ll keep for about 3-4 days. Easy peasy!
Why are my tortillas tough?
Over-kneading the dough is usually the culprit! Also, not resting the dough long enough can make them tough. Give that gluten time to relax!
Can I freeze these tortillas?
Yep! Stack them with parchment paper between each one, pop them in a freezer bag, and they’ll keep for a couple of months. Thaw them in the fridge or microwave them briefly to warm them up.
Serving Suggestions for Your Easy Homemade Soft Flour Tortillas Recipe From Scratch
Okay, you’ve got these amazing tortillas… now what? Tacos, duh! But seriously, load ’em up with your favorite fillings. My go-to is grilled chicken, salsa, and all the fixings. Quesadillas are a no-brainer, too! Or, how about a breakfast burrito with scrambled eggs and chorizo? Yum! For more taco inspiration, try these chicken street tacos.
Storage & Reheating Instructions for Your Easy Homemade Soft Flour Tortillas Recipe From Scratch
So, you’ve got leftover tortillas? Lucky you! Just let ’em cool completely, then stash them in a zip-top bag in the fridge. To reheat, a quick zap in the microwave (covered with a damp paper towel!) works wonders. Or, you can warm them in a dry skillet for a few seconds per side. They’ll be good as new!
Nutritional Information
Okay, let’s talk nutrition – but with a HUGE disclaimer! I’m not a nutritionist, and the numbers below are just estimates. It all depends on the exact ingredients you use (brands, fat content, etc.). So, take this with a grain of salt (pun intended!). Roughly, one homemade tortilla clocks in around 150 calories. It’s got some carbs, a bit of fat (mostly the good kind!), and a little protein. But hey, you’re making these from scratch, so you know *exactly* what’s going in them. That’s gotta count for something, right? For more healthy eating tips, visit Health.gov.
Make Your Own Easy Homemade Soft Flour Tortillas Recipe From Scratch Today!
Seriously, what are you waiting for? Get in the kitchen and make some tortillas! Let me know how they turn out – I can’t wait to hear about it!
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Easy Tortillas: Grandma’s Unbeatable Recipe
- Prep Time: PT30M
- Cook Time: PT10M
- Total Time: PT40M
- Yield: 10 (8-inch) tortillas 1x
- Category: Bread
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Description
Make soft and delicious flour tortillas from scratch with this easy recipe. Perfect for tacos, burritos, or quesadillas.
Ingredients
- 2 cups all-purpose flour, spooned and leveled (260g)
- 1 teaspoon fine sea salt
- ⅔ cup very warm water (160ml)
- 5 tablespoons light flavored oil, melted shortening, melted lard, or melted butter (75g)
Instructions
- Add the salt to the warm water and stir together until the salt dissolves.
- In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly.
- Pour in almost all of the salt water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more water.
- When the dough comes together, transfer to a floured work surface and knead until smooth, 2 to 3 minutes.
- Cover with a clean dishcloth and leave for at least 15 minutes and up to 2 hours. Resting the dough makes rolling it out easier.
- Divide the dough into 10 equally sized blobs and shape them into small disks.
- Use a rolling pin to roll each small disk into an 8-inch round (a rolling pin is better than a tortilla press for this recipe). The thinner, the better. If you get 9-inch tortillas, don’t worry! We also don’t worry too much about making them perfectly round. (See our video to watch us do it.)
- Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas simultaneously. Roll one tortilla out, then roll out the next tortilla while the first one cooks.
- Preheat a wide, heavy-bottomed skillet over medium-high heat for a few minutes.
- When the skillet is preheated, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles.
- When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in places and the tortilla looks dry around the edges.
- Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan smokes or browns the tortillas too quickly, reduce the heat.
- Transfer the cooked tortilla to a dishcloth and cover it, then continue with the remaining tortillas, adjusting the heat as needed.
Notes
- Resting the dough is crucial for easy rolling.
- Use a rolling pin for best results.
- Adjust heat as needed to prevent burning.
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
