Perfect Flour Tortillas (From Scratch)
Made with just 5 ingredients, these soft flour tortillas are the perfect vessel for wraps, quesadillas, salads, and more!
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Servings: 16 full-size tortillas
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking powder
- ⅓ cup neutral oil such as vegetable or canola, or melted butter
- 1 cup very warm water
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder until well combined. Add in the oil, stirring with a fork until a crumbly mixture forms.
- Make a well in the center of the bowl and stir in the warm water. Mix for 1-2 minutes until a shaggy dough forms, then turn the dough onto a lightly floured surface.
- Knead until smooth, around 2 minutes, then cover with a damp towel and allow to rest for at least 10 minutes but up to 2 hours.
- Divide the dough into 16 equal portions (or 32 portions for smaller tortillas), then form each piece into a ball, lightly dust with flour, and cover with a damp towel.
- Working one at a time on a floured surface, roll each ball of dough into a 6-7 inch circle. As you work, regularly rotate the dough to make an even circle and use a rolling pin to get the tortillas as thin as possible. Repeat with the remaining balls of dough.
- Stack the uncooked tortillas together with a piece of parchment paper between each one.
- When ready to cook, heat a large, preferably cast-iron pan over medium-high heat. Once hot, add the first tortilla to the pan.
- Cook until the dough starts to bubble, brown, and puff up, around 30 seconds per side. Once a few golden spots have formed on the bottom, flip the tortilla and cook on the other side until browned, around 20 seconds. If the tortillas are browning too quickly, turn the heat down. Repeat with the remaining tortillas.
- Use a pair of tongs to stack together the cooked tortillas. Keep them wrapped in a clean dish towel before serving.
- If not serving immediately, store the flour tortillas in a Ziploc bag at room temperature for a few days or in the fridge for around a week. To freeze, separate each rolled-out tortilla (either cooked or uncooked) with a sheet of parchment paper, then place into an airtight bag and freeze for up to 6 months. Allow the tortillas to thaw at room temperature for around an hour (or in the fridge overnight) before cooking or serving.