These flour tortillas are easy to make with flour, vegetable oil, water, baking powder, and salt. No special equipment needed. They're soft, flexible, and totally worth it when you have a little extra time.
Ingredients
Ingredients Notes
Flour - I use all-purpose flour for these tortillas. You can swap in whole wheat flour, but I haven't tested it yet. The tortillas would be a bit denser and less soft. Whole wheat also absorbs more water, so you'll likely need to add an extra 1-2 tablespoons.
Vegetable Oil - I prefer vegetable oil for this recipe. I tested both shortening and butter, and while the flavor was similar, the dough was a little easier for me to roll out with vegetable oil.
If you're constantly trying to decide between flour and corn tortillas, these Flour and Corn Tortillas give you the best of both worlds.
How to Make Flour Tortillas
Make the Dough
Mix all the ingredients together in a large bowl. Mix until a shaggy dough forms.
Knead and Rest
Knead for 1-2 minutes, until a ball forms. it doesn't have to be perfectly smooth. Divide into 14 balls, cover, and let rest for 30-45 minutes.
Shape Dough
Place the dough between two pieces of parchment paper. Roll it into a thin circle.
Cook the Tortillas
Place in a preheated skillet over medium-high heat for 15-45 seconds per side. Flip when bubbles form, and the bottom has light brown spots. Adjust the heat as needed.
I love making a big batch of these and using them for Shredded Chicken Tacos, or My Go-To Crock-Pot Shredded Beef Tacos.
Common Issues
Dough That Keeps Sprouting Back When Rolling- Over-kneading your dough will make it harder for you to roll out the tortillas thin enough. You only need to knead it for 1-2 minutes, just until the ball comes together.
Oily Tortillas- If your tortillas feel greasy, reduce the oil by about ½ tablespoon.
Stiff Dough That's Hard to Roll Out - For the most accurate measurement, use the spoon and level method. Spoon the flour into your measuring cup, then level it off with a knife.
A cup of flour should weigh 120g. When I use the scoop and level method, mine are about 130g, and when I scoop straight from the bag, they weigh 160g. That extra flour will dry out your dough, making the tortillas thicker and harder to roll.
Uneven Cooking - Dark spots and with wet-looking spots usually mean the heat is too high. Lower the heat slightly. If tortillas take longer than about 1 minute per side to cook, the heat is too low.
Black Carbon Marks on Pan- If your pan is too hot, you might notice black residue building up on your pan. I was able to clean it by applying a paste of baking soda and water, letting it sit for about 30 minutes, then gently scrubbing it off.
Common Questions
Let the tortillas cool completely, then store them in an airtight container or zip-top bag.
Keep them at room temperature for up to 2 days, or refrigerate for up to 4-5 days.
If your tortillas turned out thick, they likely weren't rolled or pressed thin enough. If you couldn't roll them thinner, the dough may have had too much flour or may not have rested long enough.
They are probably too dry due to the dough not having enough water, overcooking the tortillas, or not covering them after cooking.
Now that you have fresh tortillas...
Flour Tortillas (Made with Vegetable Oil)
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup warm water
- ⅓ cup vegetable oil
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Pour in the vegetable oil and warm water. Mix until a shaggy dough forms.
- Knead the dough for 1-2 minutes, just until it forms a ball. It doesn't need to be perfectly smooth. Don't overwork the dough or it will be harder to roll thin.
- Divide into 14 equal pieces and roll into balls.
- Cover with a damp towel or plastic wrap and let rest for 30-45 minutes. This step relaxes the gluten so the tortillas roll out easily and don't shrink back.
- Place a ball of dough on a cutting board and cover it with a piece of parchment paper (this helps prevent sticking and makes it easier to roll). Roll it into a thin circle, about 6 inches wide. If the dough springs back as you roll, let it rest for another 10-15 minutes to relax the gluten. Do not use a tortilla press, in my experience the tortillas come out too thick.
- Heat a skillet over medium-high heat*. Cook each tortilla for 30-45 seconds on the first side, then 15-20 seconds after flipping. Flip when bubbles form and the underside has light golden spots. If you are getting dark brown or black spots turn down the heat. If it's taking longer than a minute, increase the heat slightly.
- Remove the flour tortilla and wrap it with a kitchen towel or foil. This keeps them soft and flexible while you finish the batch. Keep making the rest of the tortillas.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!