Homemade flour tortillas are a great base to your burritos, tacos, enchiladas, wraps and more! Include these soft flour tortillas in your next dinner to create the perfect homemade fiesta or ‘Taco Tuesday’! This quick and easy-to-follow recipe uses simple ingredients so fresh tortillas are always possible.
Tips for soft tortillas
- Don’t add too much flour
- Don’t over cook
- Cover fresh made tortillas with a damp cloth
- Store in an air tight container or bag
These homemade flour tortillas are so soft and delicious you’ll never go back to packaged again!
it’s so easy to make homemade flour tortillas
-Sift the dry ingredients into a large bowl.
-Pour in the oil.
-Incorporate the oil and flour using a fork, pastry cutter or your fingers.
-Pour in the warm water and mix to create a dough ball.
knead & flatten
-Remove the dough from the bowl and knead it a only few times until it is smooth. (don’t over knead the dough or it can become tough.)
-Now divide the dough into 10-16 smaller balls and flatten each ball with your hand.
rest & roll
-Cover the dough with a clean towel and allow it to rest for 15 minute.
-With a rolling pin, roll the dough into round tortillas to your desired thinness. If you end up with a few jagged edges, simply round them off with a sharp knife.
-In a hot, dry pan cook tortillas on the first side until bubbles form.
-Flip, then cook for an additional 20-30 second or until the bubbles brown.
Now load ’em with your favorite filling. Or stuff ’em with seasoned chickpeas to create these chickpea soft tacos.
See you there!
Homemade flour tortillas are a great base to your burritos, tacos, enchiladas, wraps and more! This quick and easy-to-follow recipe uses simple ingredients so fresh tortillas are always possible.
25 minPrep Time
15 minCook Time
40 minTotal Time
Yields 10-16 tortillas
2 and 3/4 cups organic all purpose flour
1/4 cup oat flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup organic refined coconut oil - melted
1 cup warm water
- Sift your dry ingredients into a large bowl.
- Incorporate the oil into your dry ingredients using a fork, pastry cutter or your fingers.
- Pour in the warm water and mix with a spoon until the dough comes together. Finish mixing with your hands until well combined and slightly sticky.
- Divide the dough into 10-16 (depending on the size of tortilla you want) even sized pieces.
- Roll each piece into a ball then slightly flatten using the palm of your hand.
- Cover and allow the flattened dough rounds to rest for 15 minutes.
- Pre-heat your pan over medium-high heat.
- Roll the dough rounds out with a rolling pin. Lightly flour any area that sticks to the rolling pin. To keep the tortillas soft and pliable, add as little extra flour as possible.
- Place the rolled tortilla on your hot, dry pan. Cook on the first side until bubbles begin to form on top.
- Flip, and cook for another 15-20 seconds on the other side, or until the bubbles brown.
- As each tortilla is finished, place them on a plate covered with a thin, slightly damp towel or paper towel.
- Store leftover tortillas in an air tight container. Tortillas will keep in the refrigerator for up to 2 days or freezer for up to 2 months. If freezing, be sure to place parchment paper between each tortilla to avoid them from sticking to each other.
*Measure the flour using a spoon to scoop it into the measuring cup. Then level with a knife.
*The oat flour helps keep the tortillas from tearing. It can easily be replaced with more AP flour if you don't have any on hand. (Oat flour can be made by blending oats in a blender until finely ground)
*The dough should be slightly sticky while working with it.
*If the dough keeps shrinking while rolling it out, allow it to rest for a few more minutes before proceeding.