How to Make Soft Flour Tortillas

To make soft flour tortillas, mix flour, baking powder and salt with fat and warm water. Knead briefly, divide into 8 pieces and rest them for about 30 minutes. Roll each piece thin and cook it in a dry skillet. Wrap the hot tortillas in a clean towel as they come off the pan so they stay flexible.

Measure the flour and add water gradually

Use all-purpose flour and choose one fat. Soft butter adds flavor, while neutral oil mixes in easily. If using butter, rub it into the flour before adding the water. If using oil, pour it in with the water. Begin at the low end of the water range and add more only until the dough comes together.

All-purpose flour	2½ cups (300 g)
Baking powder	1 tsp
Fine table salt	½ tsp
Soft butter or neutral oil	¼ cup
Water at 110–120°F (43–49°C)	⅞ to 1 cup

Knead briefly and let the portions rest

Stir the wet and dry ingredients until there are no big patches of dry flour. Turn the dough out and knead just until it forms a smooth ball. Cut it into 8 equal portions, round each one, and cover them while they rest. If a piece springs back as you roll it, cover it again and work with a different piece for a few minutes.

Roll the dough into thin rounds

Lightly flour the work surface and start with one portion while the rest stay covered. Roll from the center toward the edges and rotate the dough after each pass. Aim for about 8 inches (20 cm) across. Pick it up gently and brush off extra flour before placing it in the skillet.

Use a dry skillet and watch for bubbles

Preheat a heavy skillet over medium-high heat. Cook one tortilla for about 30 seconds per side. Flip when the surface bubbles and the underside develops small brown spots. If it blackens before it bubbles, lower the heat. If it stays pale and stiff after a long time on the pan, let the skillet heat a bit more before the next round.

Keep the cooked tortillas soft

Stack the tortillas inside a clean kitchen towel right away. The heat and steam in the stack help the edges stay flexible. If your first tortilla is crisp at the edge, cook the next one for less time and keep the finished stack covered. Use the soft tortillas for tacos, breakfast wraps or a quick quesadilla.

Wrap leftovers after they cool

Let leftover tortillas cool, then wrap them tightly and refrigerate. Rewarm one at a time in a dry skillet until flexible. Fill only after reheating so the tortilla folds without splitting. If you’re packing lunch, let cooked fillings cool before wrapping so steam doesn’t make the bread soggy.

Sources and related guides

King Arthur Baking’s flour tortilla formula and skillet timing · King Arthur Baking’s tortilla shaping walkthrough

On Wondelique, see how to make salsa and how to make guacamole.