Homemade Soft Tortilla Wraps

Soft homemade flour tortillas. These tortilla wraps are the perfect ingredients for your tacos, quesadillas, burritos, and fajitas.

Learn how to make soft, flexible tender homemade tortilla wraps with just 5 ingredients (including water!) They taste so much better than storebought flour tortillas, and you can make them any size you like.

These are SO easy to make at home! Plus, you can use white or whole wheat flour.

I need an Easy Tortilla Recipe!

If homemade tortillas sound daunting, don't worry, this simple recipe is easy to follow and gives excellent results.

These are one of the most popular recipes on Sprinkles and Sprouts and over on Pinterest.

People just love them! 

How to make tortillas

You need just a few simple ingredients to make homemade tortillas!

(This is just an overview! For the full tortilla wrap recipe with printable recipe, see the recipe card at the bottom of the page)

• flour (all purpose or wholewheat)
• salt
• baking powder
• vegetable oil
• hot water

You can make these in a stand mixer, hand mixer or by hand! 

You need to combine the flour, salt, and baking powder. 

Add in the oil and then mix in hot water until you have a smooth, soft ball of dough. This dough is then divided into 16 portions. To do this, cut the dough in half, then cut each half in half again. Repeat this until you have 16 roughly equal-sized pieces of dough.

Roll each piece into a ball and then use the palm of your hand to flatten them slightly. Cover them with a tea towel and let them rest for 15 minutes.

Once the disks have rested, roll each one out to form your tortilla. You want to roll them as thin as you can, they should be almost transparent. 

Once rolled, the flour tortillas are ready to cook. You do this in a dry (so no oil) skillet or frying pan. I usually use my cast iron skillet, but a heavy-based frying pan does the job just as well.

Place a tortilla into the hot skillet and cook for a minute on one side, flip and cook for 30 seconds on the other. 

Once cooked, wrap them in a tea-towel while you make the next one. As the wraps are stacked together, they will keep their heat and stay soft and supple.

Recipe Tips

• Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers. 
• If you want larger tortillas, divide the mixture into less portions.
• If the disks are hard to roll out or keep shrinking back, then the dough needs to rest for longer. Re-cover with your tea-towel and let them rest for a further 5-10 minutes. 
• Don't worry about making the flour wraps the perfect circular shape. As long as they are roughly circular, they will be fine. The more you make them, the easier it is.
• When rolling, roll over the edges. This will ensure the tortilla is an even thickness.
• Ensure you preheat your skillet or frying pan, so the tortilla starts to cook as soon as it hits the pan. This will help keep it soft.
• The tortilla wraps only need 90 seconds in the pan. They should have light golden spots on them, reduce the heat if they are dark, or increase the heat if they are too pale. 
• Cooking for 90 seconds means the wraps stay soft and supple. Cooking for longer can make a crispier wrap that cracks when it is rolled.

Can you make these ahead?

You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months. 

Allow to come to room temperature before portioning and rolling.

Storing homemade tortillas

Can you store them in the fridge?

Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours. 

Can you freeze tortilla wraps

Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months.

With all of the above methods, warm the tortillas through before using:

How to reheat flour tortillas? 

You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds. 

Enjoy x

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Get the Recipe

Homemade Soft Tortilla Wrap Recipe

Claire | Sprinkle and Sprouts

Soft flour tortillas, essential for tacos, quesadillas, burritos and fajitas. This recipe produces soft flexible tortillas with just 5 ingredients.

4.13 from 159 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 22 minutes mins

Course Side

Cuisine Mexican

Servings 16 Tortillas

Calories 128 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

• 3 cups AP flour - see note 1
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup hot water - see note 2

Instructions

 

• Tip the flour, salt and baking powder into the bowl of your stand mixer. (see note 3 for doing the recipe by hand)

  3 cups AP flour
  1 teaspoon salt
  1 teaspoon baking powder
  
  
• Use the dough hook to give the dry ingredients a mix, then add in the oil and water .

  ⅓ cup vegetable oil
  1 cup hot water
  
  
• Mix on a low speed (I use speed 1 on my kitchen aid), pushing down any flour, for 3 minutes until a firm smooth ball forms.
• Flour you bench top and tip the dough out.
• Cut it in half and in half again until you have cut 16 equal pieces (see note 4 if you want bigger or smaller tortillas)
• Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tea-towel.
• Leave the dough to rise for 15-20minutes.
• Place a heavy bottomed frying pan or skillet over a medium heat.
• Lightly flour your bench top and then use a rolling pin to flatten a piece of dough until it is almost transparent.
• Cook the tortilla for 1 minute then flip it ad cook it for a further 30 seconds.
• It should have a few light brown patches on it. If you find it is going too brown then lower the heat.
• Transfer the finsihed tortilla to a clean tea-towel and keep wrapped until ready to serve. (see note 5 for make ahead options)
• Repeat with each ball of dough.
• Serve immediatly or store for later (see note 5)

Notes

1. You can replace the AP flour/plain flour with wholewheat flour if you wish.
2. Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers. 
3. To make this by hand, combine the dry ingredients into a bowl then add in the oil and hot water. Start to combine with a spoon and once a rough dough forms, use your hands to knead it into a smooth ball. Continue the recipe as instructed.
4. If you want larger tortillas, divide the mixture into less portions.

5. Make-Ahead

   You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months. 
   Allow to come to room temperature before portioning and rolling.

   Storing homemade tortillas

   Can you store them in the fridge?
   Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours. 
   Can you freeze tortilla wraps
   Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months.
   Will all of the above methods, warm the tortillas through before using:

   How to reheat flour tortillas? 

   You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds. 

Tried this recipe?Let us know how it was!

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Calcium: 17mg | Iron: 1.1mg

Nutrition is per serving

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