Soft Homemade Flour Tortillas
These soft homemade flour tortillas are perfect for tacos, enchiladas, burritos, and more! They’re so delicious and so easy to make!
Oh, wow, it has been a minute since I posted here last! Somehow the whole month of March just completely evaporated for me. My whole family had the flu for the first two weeks of the month, and then with all of the changes happening so fast through the rest of the month, I really just couldn’t keep up with everything. I’m still trying to find a balance between working and having the kids home all day, and encouraging them with their distance learning at school. My husband is a front line healthcare worker, so we’re doing everything we can to keep the germs out of our house and stay healthy and safe. So basically, March was a roller coaster for me, like I’m sure it was for many of you, and I’m still trying to catch my breath!
Now that everyone is having a little more time at home, I love seeing that you all are baking my bread recipes! I’m trying to limit my grocery trips to once every two weeks, which means a lot of improvising and making things from scratch at home. These soft homemade flour tortillas are one of my favorite recipes, and we’ve been making them at least a couple of times a week this month. They’re perfect with this chicken tortilla soup, or for making tacos or burritos. They are perfectly soft and way more delicious than anything you can buy at the store. If you’re looking for a quick and easy bread recipe that doesn’t require yeast, these tortillas are a great choice!
Soft Homemade Flour TortillasPrint Recipe
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons shortening
- 3/4 cup warm water
- In a medium bowl, whisk together the flour, salt, and baking powder. Cut in the shortening using a pastry blender or two knives. Add the warm water and mix to form a thick dough. Shape the dough into a ball, cover with a damp towel, and let rest 10-15 minutes. Preheat a large skillet or a griddle over medium heat. Divide the dough into 8 equal pieces for soft taco-sized tortillas, or 12 equal pieces for fajita-sized tortillas. Roll each piece of dough into a circle. Transfer each tortilla to the griddle and cook 2-3 minutes, until the tortilla puffs up and bubbles, then flip and cook for an additional 2-3 minutes on the other side. Place the cooked tortillas in a tortilla warmer or towel to keep them flexible and warm until ready to serve.
Hi Alicia – when I filed this recipe I realized I had saved an earlier one of yours for tortillas which uses olive oil rather than shortening. Do you have a preference and, if so, why?