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 overcook
- Cover freshly made tortillas with a damp cloth
- Store in an airtight 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
First - combine ingredients
-Sift the dry ingredients into a large bowl.
-Pour in the oil.
Second - mix ingredients
-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.
Third - knead & flatten
-Remove the dough from the bowl and knead it only a 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.
Fourth - rest & roll
-Cover the dough with a clean towel and allow it to rest for 15 minutes.
-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.
Last - cook tortillas
-In a hot, dry pan cook the 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 chickpea soft tacos.
Devour!
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Homemade Flour Tortillas
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.
Ingredients
- 2 and 3/4 cups organic all purpose flour
- 1/4 cup oat flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon Himalayan pink salt
- 1/4 cup refined coconut oil, melted
- 1 cup warm water
Instructions
- Sift the dry ingredients into a large bowl.
- Incorporate the oil into the 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 even sized pieces (depending on the size of tortillas you want).
- 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.
ENJOY!
Notes
- Measure the flour using a spoon to scoop it into the measuring cup. Then level with a knife.
- 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 easily be made by blending oats in a blender until finely ground)
- The dough should be slightly sticky while working with it. If it keeps shrinking while rolling it out, allow it to rest for a few more minutes before proceeding.
Nutrition Information:
Yield: 16 tortillas Serving Size: 1 tortillaAmount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Tamara Taylor
Can you please let me know how many carbs are in each tortillas? Im a diabetic and I have the "Love" for tortillas but have regular ones anymore.
Any help would be greatly appreciated.
Thanks
Where you get your protein
Hi Tamara! I just updated the nutrition facts to show the carbs (2 carbs in each tortilla). The facts are based on the ingredients I use so it may vary depending on your ingredients. Hope that helps!
Kristin
I LOVE this recipe. I have been making very basic flour tortillas for a while to accommodate massive amounts of taco filling, or for burrtios. But the oat flour addition plus all your detailed tips have taken it to the next level for me!!! Plus any time you can sneak in more fiber I'm all for it!
Where you get your protein
Thank you for the great feedback Kristin! I'm so glad you loved the recipe!!
Lili
Can the oil be left out?
Where you get your protein!
I wouldn't suggest leaving the oil out. It's a needed ingredient in this recipe.
Rachel
hi I'm wondering if by any chance can use canola oil as I don't have any coconut oil?
Where you get your protein!
Hi Rachel! Yes, canola oil will work as a replacement.
RobertDause
decent website Jarle Thorsen Unaico
Kate
I cannot wait until I try making my own. I need to use corn or spelt flour due to some restrictions, but I bet I'll make it happen in time.
Where you get your protein!
Yay! Let us know how they turn out! :)
Kate
Sooo...they were delicious. Spelt is easier to manipulate since it acts more like your regular flour than corn. They weren't exactly photo material :D but I'll get there.
Where you get your protein!
Awesome, the spelt flour worked! I bet they were amazing despite their look! :) I've made my share of funky tortillas, you'll get it!