How To Make Flour Tortillas - SO Soft
How To Make Flour Tortillas - SO SOFT! 😋 is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 40 min | Cook: 27 min | Total: 1 hr 17 min
Cost: $1.57 total, $0.39 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.25 cup Unsalted Butter (softened, cut into cubes)
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 cup Hot Water (hot (about 110°F))
- 2 tbsp Vegetable Oil (light coating for baking sheet and plastic wrap)
- 1 sheet Plastic Wrap (lightly oiled to prevent sticking to dough)
- to taste Cinnamon Sugar (optional topping for sweet tortillas)
Instructions
Whisk Dry Ingredients
In a mixing bowl whisk together the flour, salt, and baking powder until evenly combined.
Time: PT5M
Incorporate Butter
Add the softened butter to the dry mixture and use your hands to rub it in until the texture resembles fine sand or crumbs.
Time: PT3M
Add Hot Water
Gradually pour the hot water into the bowl, mixing with your hands or a wooden spatula until a sticky ball forms that pulls away from the sides of the bowl.
Time: PT2M
Knead Dough
Transfer the sticky dough to a clean work surface and knead for about five minutes until it becomes smooth, soft, and elastic.
Time: PT5M
Rest Dough
Lightly oil a baking sheet or platter, place the dough balls (about golf‑ball size) on it without touching, cover with an oiled sheet of plastic wrap, and let rest at room temperature for 20–30 minutes.
Time: PT25M
Preheat Skillet
Place a 12‑inch non‑stick skillet (or comal) over medium‑high heat and heat until it reaches roughly 500°F, using an infrared thermometer to check.
Time: PT5M
Temperature: 500°F
Prepare Work Surface
Lightly dust the countertop with flour, set a dough ball on it, and gently pat the top to flatten slightly before rolling.
Time: PT2M
Roll Out Tortilla
Roll the dough in one direction, rotate 90°, roll again, and continue rotating and rolling until the tortilla is about 10‑inch in diameter, super thin, and almost transparent.
Time: PT10M
Cook Tortilla – First Side
Place the rolled tortilla onto the preheated skillet. Cook for 20–30 seconds until bubbles appear on the surface and the bottom shows golden‑brown blotches.
Time: PT1M
Temperature: 500°F
Cook Tortilla – Second Side
Flip the tortilla and cook the other side for another 20–30 seconds until similarly blistered.
Time: PT1M
Temperature: 500°F
Stack and Keep Warm
Remove the cooked tortilla with tongs and stack it in a dry kitchen towel. Continue with the remaining dough balls, stacking each fresh tortilla on top of the towel to retain moisture.
Time: PT2M
Store or Serve
Let the stacked tortillas sit covered until they reach room temperature, then transfer to an airtight zip‑top container. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for longer storage.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: vegetarian
Allergens: wheat, dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Unsalted Butter: Vegetable Oil, Lard
- Instead of Baking Powder: Baking Soda (use half the amount)
- Instead of Vegetable Oil: Canola Oil, Spray Oil
Equipment Needed
- Mixing Bowl
- Wooden Spatula (optional)
- Hands
- Flexible Food Scraper (optional)
- Rolling Pin
- Non‑Stick Skillet (12‑inch)
- Infrared Thermometer (optional)
- Kitchen Towel
- Plastic Wrap
- Baking Sheet or Platter (optional)
Critical Steps — Do Not Skip
- Incorporate butter until crumbly
- Add hot water to form a sticky dough ball
- Knead until smooth and elastic
- Rest dough 20‑30 minutes
- Preheat skillet to 500°F
- Roll tortillas thin and transparent
- Cook until bubbles and golden blotches appear
- Stack in a dry towel to retain softness
Chef Tips from the Video
- Butter gives the tortillas a richer flavor and a pleasant aroma compared to oil or lard
- A blister‑hot skillet is the secret to quick puffing and those characteristic brown spots
- Rolling the dough evenly prevents uneven cooking and curling
- If you’re short on time, enlist a helper to roll multiple tortillas simultaneously
- Dust the rolling pin lightly with flour to avoid sticking without adding excess flour to the dough
Troubleshooting
Dough feels too dry and crumbly
Add a tablespoon of hot water at a time until the dough comes together into a sticky ball.
Dough is excessively sticky and hard to handle
Lightly oil your hands or the work surface instead of adding more flour, which can make the tortillas tough.
Tortillas do not puff or form bubbles
Make sure the skillet is fully preheated to about 500°F; a cooler pan will steam the tortilla instead of puffing.
Tortillas stick to the pan
Use a well‑seasoned non‑stick skillet or a properly heated comal, and ensure the surface is dry before adding the tortilla.
Tortillas become hard after cooling
Stack hot tortillas in a clean kitchen towel to trap steam, and store in an airtight container to retain softness.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; lasts up to 5 days
Freezer: Freeze individual tortillas wrapped in foil or a freezer bag; up to 2 months
Room temperature: Store in an airtight container at room temperature; best within 2 days
Make-Ahead Tips
- Make the dough a day ahead and refrigerate, allowing it to come to room temperature before rolling
- Cook all tortillas, stack in a towel, and store in an airtight container; reheat briefly on a skillet before serving
- Freeze cooked tortillas individually wrapped in foil; thaw and reheat as needed
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more readily available than corn. They became a staple for dishes like burritos, fajitas, and quesadillas, reflecting the region’s agricultural heritage and Spanish influence.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, flour tortillas are often larger and thinner, sometimes brushed with lard for extra flavor. In Tex‑Mex cooking, they are commonly used for burritos and soft tacos, while in some regions they are flavored with herbs or spices.
How are flour tortillas traditionally served in Mexican households?
Freshly cooked flour tortillas are served warm, stacked in a clean kitchen towel, and eaten immediately with fillings such as grilled meats, beans, cheese, or simply with butter and salt.
During which celebrations or occasions are flour tortillas commonly featured in Mexican culture?
Flour tortillas appear at everyday meals but are especially prominent during family gatherings, festivals, and street‑food events where tacos, burritos, and quesadillas are served en masse.
How does the homemade flour tortilla fit into the broader Mexican cuisine tradition?
Homemade tortillas embody the Mexican emphasis on fresh, handmade staples. They provide a soft, pliable base that complements the bold flavors of Mexican sauces, salsas, and grilled proteins.
What are the authentic traditional ingredients for flour tortillas versus acceptable substitutes?
Traditional flour tortillas use wheat flour, lard or butter, salt, and a leavening agent like baking powder. Substitutes such as vegetable oil or canola oil can replace butter, and whole‑wheat flour can replace all‑purpose flour for a healthier version.
What other Mexican dishes pair well with homemade flour tortillas?
Homemade flour tortillas pair perfectly with carne asada, grilled chicken, chorizo, refried beans, cheese for quesadillas, and can be used as a base for Mexican pizza or sweet churro‑style tortillas dusted with cinnamon sugar.
What makes homemade flour tortillas special compared to store‑bought versions?
Home‑made tortillas are softer, more pliable, and develop a fresh, buttery flavor. They also puff with characteristic bubbles when cooked on a very hot surface, something most packaged tortillas lack.
What are the most common mistakes to avoid when making flour tortillas at home?
Common mistakes include over‑mixing the dough, using water that’s not hot enough, not letting the dough rest, cooking on a pan that isn’t hot enough, and stacking tortillas without a towel, which can cause them to dry out.
Why does this recipe use butter instead of lard or oil for the flour tortillas?
Butter adds a richer flavor and a pleasant aroma while still providing enough fat to create a tender crumb. It also makes the dough easier to work with compared to lard, which can be harder to incorporate by hand.
Can I make these flour tortillas ahead of time and how should I store them?
Yes, you can make the dough ahead, refrigerate it for up to 24 hours, or cook the tortillas and store them in an airtight container. Keep them at room temperature for a couple of days, refrigerate for up to five days, or freeze for longer storage.
What does the YouTube channel Natashas Kitchen specialize in?
The YouTube channel Natashas Kitchen, hosted by Natasha, specializes in approachable home‑cooking tutorials that focus on classic comfort foods, quick weeknight meals, and detailed technique breakdowns for everyday cooks.
How does the YouTube channel Natashas Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
Natashas Kitchen emphasizes minimal ingredient lists, hands‑on techniques, and clear visual cues, often using everyday kitchen tools rather than specialized equipment, making Mexican dishes like flour tortillas accessible to beginners.
Last updated: August 30, 2026
