Soft & Thin Flour Tortillas


I feel a need to apologize to you, my readers for my lack of organization! This recipe should have been on here dayssss ago! Yes, life does happen, but you have no idea how much it measn to me that others enjoy seeing the things I create in my kitchen. It is both humbling and exciting, and I pray you will bear with me as I get into a smooth flow, and I will do my very best not to let you down!

When I recreate something at home, there is always this sort-of invisible bar in my mind that I feel it needs to attain. When it comes to biscuits, they need to be flaky and better than canned, and when it comes to tortillas, they need to be soft and thin, like those found at an authentic mexican restaurant. Store-bought just do not cut it, no matter how you look at it (except possibly the super pricey ones that don’t fit well in budgets!)

These flour tortillas are the epitome of everything I want in a flour tortilla, and they are versatile, so if you need them to be a bigger size, you can divide the dough into larger portions, or if you like them a little thicker than I do, you can make them to your exact preference. Cooking is so flexible and it is so much fun just seeing what you made come together right in front of your eyes!


I have found that these cook up best in a cast iron skillet (my go-to for EVERYTHING). You can make them in a normal skillet, however you may need a small about of oil. If you are using a cast iron skillet, you will want to start preheating it now, if not, you won’t want to start heating your pan up until you begin rolling the tortillas out.

Mixing up the tortillas is super easy, you will simply throw everything into a mixing bowl, or the bowl of a stand mixer and mix them on low for about a minute, until everything is combined. Then you will mix the dough on medium for one additional minute, to obtain a nice, smooth dough.

Once the dough is combined, you want to dump it out on a lightly greased counter, and form into a log, as seen in the first picture. Next, you want to divide the dough into the correct portion for what you ware desiring to make; for fajitas, divide into 8, burritos and quesadillas, 4 or 6, depending on the size of pan you have to cook them in. Once the dough is divided, roll each section into a ball and squash down on the counter or desired flat surface. Let dough rest for 15 minutes,

After dough is done resting, you want to start preheating your pan if you are not using cast iron. Now it is time to roll them out! Prep your counter space by wiping or spraying it down with a very light layer of oil. You don’t want them to be dripping in oil, but a light layer allows them to stretch thin when you are rolling them out without ripping (if they rip, then they are probably too thin). Roll out one tortilla at a time, cook on one side until it starts to bubble, as you can see in the middle picture, flip over and cook on the second side for about 30 seconds more. Usually the tortilla will begin to bubble up a little after it is flipped to the second side, as well, but if it doesn’t, it is ok to check it for those light brown spots to appear. These cook up really quick, and if they cook for too long, you start to have crispy tortilla shells, so once they hit the pan, you will want to be attending to it the whole time. wp-1485986123394.jpg

In order to keep these warm and fresh while you are cooking the rest, you can wrap them in foil and place in a low-heat (170-200°) oven. If you do not use them all at the same time, they can be stored in the refrigerator for a few days, or frozen, with a piece of wax paper between each one to avoid sticking


Soft & Thin Flour Tortillas

  • 1 1/2 Cups Flour
  • 1/2 Tsp Salt
  • 1 1/2 Tsp Baking Powder
  • 2 Tbsp +2 Tsp Oil
  • 1/2 Cup Warm Water


If using a cast iron skillet, begin preheating on medium heat (if you are not using cast iron, wait until you begin rolling out the tortillas)

In the bowl of a stand mixer, combine all of the ingredients, and mix for about 1 minute on low, until the ingredients are combined, then mix for one additional minute on medium.

Remove dough from bowl, and form into a log. Divide dough into equal parts, depending on what you are making. For fajitas, divide into 8 parts, for burritos and quesadillas, divide into 4-6 equal parts, depending on what size pan you are cooking them in. Roll each individual piece into a ball and flatten on counter or flat surface. Cover and let rest for 15 minutes.

If you are not using a cast iron pan, begin preheating your skillet now, on medium heat.

Coat counter with a very thin layer of oil. Roll each piece out one by one, cooking each one immediately after rolling it out. Cook on first side until medium sized bubbles begin to appear, then flip and cook on the other side for about a minute more, until the tortilla begins to bubble again, or the under side begins to have golden brown spots similar to the top.

Wrap tortillas entirely in foil and keep warm in a low-heat oven until you are done making all of them.

This recipe can be easily doubled, tripled or quadrupled. These freeze and thaw great. I freeze mine with wax paper between each one to avoid sticking. I have also used these for freezer breakfast burritos, and they were fantastic!

I hope you and your family enjoy these as much as mine do! Have a great day, and I hope you stop again soon!



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