Soft homemade flour tortillas, essential for tacos, quesadillas, burritos and fajitas. Learn how to make soft flexible home made tortillas with just 5 ingredients. SO easy to make at home! Plus you can use white or whole wheat flour.
We love tortilla in our house! I stuff when them with all sorts!!! A couple of weeks ago when I broke the strainer and lost a whole pan of rice as it fell!! Having no rice left in the cupboard I used the mince I had been cooking to make up some awesome lamb and oregano mince wraps. Wasn’t quite the greek lamb and rice I had been planning but they were still delicious.
This recipe is perfect for that moment when soft shell taco craving hit and there are no tortillas in the pantry! Also (and this is my favourite part!!!) you can make these any size you like. The only limiting factor is the size of your frying pan! I have a super sized pan so I can make jumbo ones that are perfect for sandwich wraps as you can fold the end over. I also love to make them super small so they can be served as a appetiser with drinks.
Today I made them about 7cm in diameter, which was perfect for the fish fillets I had bought. Recipe for my fish tacos will be up on Wednesday.
But for now I want to share a recipe for what I think are the perfect flour tortillas. They are flexible, delicious and will keep for at least 6 months in the freezer. Just make sure you layer them between pieces of baking paper.
Enjoy x
Homemade Soft Tortilla Wraps
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
Instructions
- Tip the flour, salt and baking powder into the bowl of your stand mixer.
- Use the dough hook to give the dry ingredients a mix, then add in the oil and 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 (more or less depending on the size of tortilla you want)
- Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tee towel.
- Leave the dough to rise for 15 minutes.
- Place a heavy bottomed frying pan over a medium heat.
- 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.
- Repeat with each ball of dough.
- Serve immediately or leave to cool and keep in a ziplock bag. Use within 24 hours.
- Alternatively layer then tortillas between baking paper, and place in a ziplock bag in the freezer for unto 6 months.
- To warm the tortillas cover the tortillas with a damp piece of kitchen paper and then microwave for 15-20 seconds.
Notes
Nutrition
Lolipop says
Can I know how much is a cup of water? I also want to know that can I put shortening?
Claire McEwen says
Hi
A cup of water is 250ml
Hope that helps
I haven’t tried these with shortening but I think it could work.
Vicki says
Is there a way to heat them up without using a microwave please? Many thanks 🙂
Claire McEwen says
Hi Vicki, you can heat them up in a dry skillet/frying pan. They only need a few seconds each side. Or wrap several in some aluminium foil and warm them in the oven for 5-10 minutes.
Hope that helps
Cx
Valentine says
Do you cook them with water or you fry them?
Claire McEwen says
Hi Valentine,
The tortillas are cooking in a dry frying pan, so no oil/water is added. Hope that helps 😀
Ariane says
Hi, these look amazing! Just to know, do you freeze them raw or cooked? Could be great to do with my kids and use them in school picnic box! Thanks! Ariane
Claire McEwen says
I freeze them cooked. I imagine you could freeze them raw as well but you will probably need a little more flour to dust them when you defrost as frozen dough tends to come out stickier/wetter.
They are great for lunch boxes 😀
I often send my youngest with a couple of small wraps, cucumber chunks, cherry tomatoes and hummus. He loves his DIY lunch.
TRISHA BEHARRY says
Wonderful recipe than you so much for sharing ! You’ve saved me lots of money, never have to buy it wraps again ?
Claire McEwen says
Oh I am so pleased you enjoyed then Trisha!
And thank you for taking the time to come back and comment Cx
Mark Covell says
This is the best recipe I’ve found for soft Tortilla Wraps, many others are too crispy which is not great when making Burritos, will check back for more ideas.
Thanks,
Mark
Claire McEwen says
Thank you Mark, so happy you found my recipe. And I hope you find plenty more delicious food on here to make 😀
Anamae Miano says
Hello maam. could it be oven baked? if yes, for how many minutes and at what temperature. thank you
Claire McEwen says
I have never tried them baked but I suspect you would end up with something crispier than a tortilla, so might not be very good for tacos or wraps, but they would be really tasty for dipping.
Hope that helps.
Liba says
Made them tonight, stunning. Thanks for the recipe. Never found a dough before that wouldn’t tear as you roll it. I made 12 tortillas for a fraction of price they ask at the shop for 6 of them. Will definitely put them on our regular family dinner list.
Claire McEwen says
Oh thank you for coming back to comment Liba, and I am so pleased you and your family enjoyed them 😀
Nicky says
I made these tonight. I made 6 large wraps. Absolutely amazing, tasted great and didn’t crack/crumble like the store bought ones. Also made them at a fraction of the price for 6 small ones. My girls and hubby loved the fresh taste.
Thanks for sharing this recipe!!
Claire McEwen says
Oh Nicky, thank you for coming back to comment. I am so pleased that you and your family loved them Cx
George Packham says
Can’t wait to try making these, I hate that the shop ones have palm oil. How well do they last in a fridge? If I made a batch on Sunday would they last until Friday?
Claire McEwen says
Hi George, to be honest I haven’t kept these for more than a day, so I am not sure how they would last for 5 days. My guess is they would start to dry out a lot as they have no preservatives in them like the store bought ones. Sorry.
Philip Sinclair says
I put them in individual zip lock bags and keep them in the freezer. They will last for weeks easily. I have kept some for months and when heated in the microwave tasted just like new..
Claire McEwen says
Great tip Philip, thank you for letting everyone know. I will add that to the recipes notes 😀
Anamae Miano says
Hi is it ok to manually knead the dough ifni donvt have a stand mixer?
Claire McEwen says
For sure!
It will take about 10 minutes by hand, but it will still work perfectly 😀
Aida says
Me salvaste la vida con la receta! Ya he intentado hacer tortillas mil veces pero nunca me han salido como deberían. Mil gracias y que dios te bendiga!
You saved my life with the recipe. I already tried to make tortillas 1000 x but they never came out right. Thanks a ton and may God bless you!
Claire McEwen says
Aida, thank you so much for coming back to comment, I am so happy that you love this tortilla 😀
Stella @ Stellicious Life says
I’ve been wanting to make my own tortillas at home since the storebought kind has so many nasty additives and preservatives :-/ Just one question: can I make these with wholewheat, spelt or oat flour? (Boyfriend can’t tolerate plain white flour)
Claire McEwen says
Although I do usually use unbleached plain white flour, I have made them with wholemeal and they were delicious. I found I needed a little bit of extra liquid. But all I did was run my hands under the tap and sort of shook the drips into the mixture. That was enough.
I have never tried it with spelt or oat flour though. Sorry.
Stella @ Stellicious Life says
Thank you Claire, I’ll try it! 🙂
ETHAN TEARLE says
YES YOU CAN YOU CAN ADD WHOLEMEAL
GiGi Eats says
YUM! I need to try my hand at making HOME MADE tortillas for sure!
Claire McEwen says
You won’t be disappointed they taste so much better than store bought ones 🙂
amanda reid says
Thanks so much for this recipe Claire. It looks fab and i am going to make some today ?
Claire McEwen says
Hope you enjoy them 🙂
Dorothy Dunton says
Hi Claire! I make flour tortillas using my cast iron tortilla press. The size limit is about 6″, but that is good for tacos and small wraps. My recipe uses vegetable shortening. They are just so easy when I don’t have store bought! Plus, they just taste better!
Claire McEwen says
I would love a tortilla press!!!
And I agree homemade definitely taste so much better 🙂