Easy Soft Flour Tortillas




About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable, I am going to show you how to make flour tortillas. This soft homemade flour tortilla recipe is really easy to make using very few ingredients. Homemade tortillas are so much better then the store bought ones. If I can make these, you can make them, let's get started. :)

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If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the steps below or watch the short video tutorial or do both :)


Step 1: Ingredients/Tools


  • 3 cups of all-purpose or plain flour (360g)
  • 2 tsp. of baking powder (10g)
  • 1/2 tsp. of table salt (3g)
  • 1/3 cup of shortening (or use lard, butter, or oil) (62g)
  • 1 cup of hot water (filtered, unless your tap water tastes good) May need a few extra tablespoons of water. (250mL)


  • bowls
  • whisk
  • rolling pin
  • cast iron skillet or non-stick skillet (cast iron is best if you have it)
  • paper towel
  • damp cloth
  • tongs

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Step 2: Dry Ingredients

First lets whisk together our flour, baking powder, and salt.

Step 3: Add That Shortening

Now we add in our shortening (lard, oil, etc.) Using your hands blend together the shortening with the flour, until it resembles crumbs.

Step 4: Water and Kneading

Now we add water little by little, until the dough comes together. It will be a little sticky which is what we want. We will knead it in the bowl just until all the dough comes together. Then knead it on the table, counter, etc. WITHOUT flour, for 10 to 15 minutes. It is important to not add additional flour at this stage.

Step 5: Roll, Cut, Shape, Rest

Now we roll out the dough, and then cut it into 12 equal pieces. Next take some dough and roll it in your palms. Also there is a technique where you tuck the bottoms of the dough into each other, leaving the top of the ball smooth. Put the balls back in the bowl and then cover with a damp cloth, and the the dough rest for 10 to 15 minutes.

Step 6: Roll, Cook, Flip, Layer

Now we roll out each piece of dough, in a rough circle shape, or whatever shape you want. It is okay to use a bit of extra flour now on your rolling pin and the surface. Roll it as thin as you can, about the thickness of a coin. Next heat up a skillet (cast iron works the best). Use medium-high heat. Once the pan heats up, place the tortilla on it. Wait until it bubbles up, then flip it over, then cook the other side for a minute or two. It doesn't take long to cook each one, 2 to 3 minutes total. Now place on a plate with damp paper towel. If you layer them with damp paper towel in between, it will help to keep each tortilla nice and soft.

Step 7: Serve Them Up!

Look how limber this tortilla is, you can fold it and it won't crack or rip! They usually turn out a little thicker then you might find at the store, and taste so much better then the store bought ones. Now eat them as is, or with bacon, eggs, hash browns, for a breakfast burrito, or do a classic burrito, quesadilla, or whatever you like! Enjoy! :)

Step 8: Video Tutorial

Now check out those steps in action by watching the short video tutorial. :)



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    15 Discussions


    5 months ago

    Many thanks. Had never realised tortillas are just pastry rounds rolled really thin and fried. Always thought they were more like naan bread or similar. Hot water pastry always tastes better than cold so can you roll, cut and cook before it cools down of do you have to wait for a specific reason? Just curious. Might try making my own though as they seem so easy to do.

    1 reply
    In The Kitchen With MattIvliaB

    Reply 5 months ago

    You are very welcome! Well these aren't fried they aren't cooked in oil or anything like that. Use a dry skillet or griddle when cooking them. Yeah naan bread is a yeast based bread. Tortillas have a little bit of baking powder, and some recipes don't even call for baking powder, just flour, some shortening or oil, and salt and water, haha. :) Some people don't even heat up the water, some people say that the water needs to be boiling. A good reason for it to be hot though is it helps the fat in the shortening/oil to blend better with the flour. Yeah give them a try sometime, pretty easy to make and they turn out great. :)


    6 months ago

    When we lived in Rio Grande City 50 years ago, our Mexican neighbor taught us how to make flour tortillas. The ingredients are flour, salt, oil or shortening, and water. Don't worry about working the oil into the flour. Before adding the water, boil it. Stir the boiling water into the flour and oil. Then make it into little balls, rolling them with your hands. They will be nice and non sticky. We pressed them with a tortilla press and waxed paper. I think the proportion of flour to oil we used may have been 8 to 1, but this is up to your preference. I don't remember the ratio of water, but it would be easy to work out.

    As for greasing the pan, we wiped it with a greasy rag from time to time.

    1 reply

    Thanks for your comment! Yeah there are a few variations for flour tortillas, some recipes call for baking powder, and some don't, other then that, the ingredients are the same, hot water, flour, some kind of fat (shortening, butter, or oil, etc.) and salt. Tortilla presses are super handy! Most people don't have them, so rolling pins will work.


    6 months ago

    Really like your recipes. Was wondering if it is needed to grease the pan before frying?

    1 reply
    In The Kitchen With Mattcjccjc

    Reply 6 months ago

    Thank you very much. No you shouldn't need to grease the pan. :) They aren't really frying, they just kind of cook on the hot surface. But if you like experiment. You can make a few without any grease, and then a few with a little bit, of grease like maybe some butter, would add some flavor. :)


    6 months ago

    Since we eat that kind or tortillas since spanish conquest, let me add some advices: 1.- You dont need to cut them with any tools, just take a little ball of the preparation dought, the size is not very big, just about the size of a ping pong ball,....2.- put some fluor in the table when You roll them, that way they dont stick to it ...3.- the shape is important, it must be a tortilla or chenge the name! haha!!:.. Now, enjoy he with a little butter, slices of aguacate, smashed beans, any "X" and eggs taco, etc...They are deligtful!

    1 reply

    Thanks! :) Yeah I mention in the video that you can just break them apart with your hand. The reason why I use cut them with the tool is so I always wind up with exactly 12 pieces, haha. In step 6 I do mention to use flour when rolling them out. :) haha yes the classic shape is round. I love mine with rice, black beans, grilled chicken, tomato, lettuce, avocado or guac or salsa, so yummy. Or for a breakfast burrito with eggs, bacon, and potatoes/hash browns in them. With some ketchup or salsa, again super yummy! So many ways to eat them. I also like making quesadillas with them.


    6 months ago

    I forgot to ask: can you use this recipe with corn flour instead?

    1 reply

    Honestly I haven't made corn tortillas I always make flour ones haha, so it might be a bit off. But similar steps, to get the dough the right consistency. I think corn tortillas are even easier though, with just Masa, salt and water.


    6 months ago

    How's this for weird perfect timing. This instructable just came up in my email after getting home and planning to make Mole' with leftover turkey. I thought I had a packet of tortillas and it turned out I was wrong. I really didn't want to head back out to get some. Decide to check email, and voila, your recipe. Guess I'm making tortillas today! Thanks!

    As to the paper towel things above, I watch a ton of cooking shows from the BBC and Australia, and they use paper towels for the same things we in the states do. There's no specific warnings about them. People use them as napkins as well. Besides if there were issues with them, you're not placing greasy or wet food on them (like bacon for instance) you're dry cooking them, so there wouldn't be anything to cause any supposed "toxic chemicals" to bleed into the tortillas.

    2 replies

    Awesome!! Yeah great timing! Let me know how they turn out. They do wind up being a tad thicker then store bought, but are oh so yummy. Yeah I agree with you totally on the paper-towels thing. haha. I would think a warning would be issued to not use them on your face or with food, if they were deemed unsafe to do so by the FDA. On my paper towel packaging the only warning it issues is that they may not be safe to use in the microwave. haha, which I ignore and still use to cover food. lol

    kai.hIn The Kitchen With Matt

    Reply 6 months ago

    I'm with you on paper towels. I live in Australia, I've never seen dyed paper towels, they're all white here - so there's no issue about the dyes they use. As for the issue of bleach - ALL white paper has been bleached during production, including cardboard, wrappers, paper towels, serviettes, etc. The bleach is removed from the paper fibres long before it becomes a finished item.
    If paper towels were as toxic as some claim, then there would be warnings on the packaging.