Soft & Fluffy Homemade Flour Tortillas

Prep time: 45 minutes | Cook time: 15 minutes | Cost estimate: $3–5 | Serves: 12

Okay, mamas, listen up! Forget those store-bought tortillas that taste like cardboard. We’re leveling up taco night with these incredibly soft, wonderfully pliable, and ridiculously easy homemade flour tortillas! Seriously, once you taste the difference, you’ll never go back. I remember the first time I made these, my kids actually cheered! (Okay, maybe it was just because they knew tacos were coming, but still!). Get ready for some serious dinnertime wins!

Why You’ll Love These

Seriously, these aren’t just “good” tortillas—they’re a game changer! Here’s why you’ll be making them every week:

• Tastier than store-bought: These have a rustic, chewy texture and a subtly sweet, homemade flavor you just can’t get from the store.
• Only 5 ingredients: That’s right! You probably have everything you need in your pantry already.
• Surprisingly easy: Don’t let “homemade” intimidate you. This recipe is seriously simple, even for beginner cooks.
• Kid-approved: My little picky eaters devour these! They’re perfect for tacos, quesadillas, or just snacking.
• Freezer-friendly: Make a big batch and freeze them for quick and easy weeknight meals.

Ingredients

• 2 ½ cups all-purpose flour, spooned and leveled (plus more for dusting) – Measuring flour correctly is key!
• 1 teaspoon baking powder – For a little bit of lift and extra softness.
• ½ teaspoon sea salt – Don’t skimp on the salt! It balances the flavors perfectly.
• ¼ cup avocado oil, plus more for brushing – You can substitute with vegetable oil if needed.
• ¾ cup warm water – The right temperature helps the dough come together.

How to Make

1. Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed.
2. Add the wet ingredients: Pour in the avocado oil and warm water. Stir with a fork until a shaggy dough forms. It will look a little rough at first, that’s totally normal!
   

   Note: If the dough seems too dry and isn’t coming together, add water one tablespoon at a time until it does.

   
   
3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until it forms a smooth, elastic ball. It should be soft and pliable, not sticky.
   

   Warning: Don’t over-knead! Over-kneading can result in tough tortillas.

   
   
4. Let the dough rest: Divide the dough into 12 equal pieces (about the size of golf balls). Roll each piece into a smooth ball. Lightly press down on top of each ball, brush with a little oil, and cover with plastic wrap or a damp kitchen towel. Let rest for at least 30 minutes. This is crucial for relaxing the gluten and making the tortillas easier to roll out.
   

   Tip: The longer the dough rests, the more tender your tortillas will be!

   
   
5. Press or roll out the tortillas: Here’s where you have options! You can use a tortilla press for quick and even tortillas, or use a rolling pin. On a lightly floured surface (or between two pieces of parchment paper!), roll each dough ball into a 6-7 inch circle. They don’t have to be perfect!
   

   Tip: If using a rolling pin, rotate the dough as you roll to ensure a circular shape.

   
   
6. Cook the tortillas: Heat a dry cast-iron skillet over medium-high heat. Once the skillet is hot (a drop of water should sizzle immediately), place a tortilla in the skillet. Cook for about 30 seconds per side, or until the tortilla bubbles up and has golden brown spots.
   

   Important: Watch them carefully! They cook quickly and can burn easily.

   
   
7. Keep warm: As you cook the tortillas, stack them in a clean kitchen towel to keep them warm and soft. The steam will help them stay pliable.
8. Serve and enjoy! Serve immediately with your favorite fillings.

Tips & Tricks

Want to make these tortillas even *more* amazing? Here are a few of my go-to tricks: