Quick Breads

Easy Flour Tortillas

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When I was 17 or 18 I went on a trip to Arizona with my parents over Spring Break. We did a lot of hiking and a LOT of eating. In Sedona, we went to a restaurant two nights in a row and I was amazed that the staff remembered us. My dad said that it was because they had never seen someone so petite eat so much!

I bought a couple of cookbooks while we were there and after we returned, I became absolutely obsessed with cooking Southwestern food for a while. One of my go-to recipes was to soft tacos with flour tortillas for dinner. For some reason, in the past few years I stopped making tortilla and would buy either flour or corn tortillas to use. Last night I was considering what to make and remembered my old recipe for flour tortillas. Boy are they easy to make! They only have 4 ingredients, they are easy to roll out and they cook quickly. Because they are fresh, they remain quite elastic when cooked and don’t crack like store-bought ones often do.

I found the dough really satisfying to work with as well, because it feels like playdough 🙂 I use the hottest water out of my tap for these. It is just hot enough to melt the fat and distribute it evenly through the dough. I roll out each round as the previous one is cooking.

Easy soft flour torillas
Yields: 8 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins
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Easy Flour Tortillas

Have delicious tender flour tortillas on the table in one hour from start to finish!


0/4 Ingredients
Adjust Servings


0/10 Instructions
  • In food processor, pulse flour, shortening and salt until shortening is incorporated.
  • With food processor running, gradually pour in water and mix until dough starts to form a ball.
  • Knead dough for 4-6 minutes until dough is smooth and elastic. It should feel like playdough.
  • Cover dough and let rest for at lest 20 minutes. This will make it easier to roll out
  • Divide dough into 8 portions.
  • Pre-shape dough into a disk shape with hands, then on a floured counter, roll out into a 6-8 inch round. Keep remaining dough covered to keep from drying out.
  • Meanwhile, heat vegetable oil in a cast iron skillet over medium heat until smoking. Then wipe the oil out with a paper towel.
  • Add one tortilla and cook until you start to see bubbles forming on top, about 1 minute.
  • Flip and cook until brown spots begin to form on 2nd side, about 1 minute.
  • Keep tortillas warm by placing the covered, in the oven on low heat while you cook remaining tortillas.


  1. This is so timely! I’m making refried beans tonight, and was sad that I have no tortillas. And like magic, here’s the recipe.

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