Flour Tortillas (4-Ingredient Classic)
Soft, homemade flour tortillas are an essential kitchen skill — perfect for burritos, quesadillas, and quick weeknight wraps. This easy flour tortilla recipe (four ingredients, simple method) shows you how to make tender, flexible tortillas at home that beat store-bought every time.
Flour Tortillas (4-Ingredient Classic)
Soft, chewy, and endlessly useful — tortillas for burritos, quesadillas, wraps, or anything you want to roll up. This classic keeps things simple with flour, fat, water, and salt.
Servings 10
Equipment
- Mixing bowl
- Rolling pin (or press)
- Cast-iron skillet or nonstick pan
Ingredients
- 2 cups 250 g all-purpose flour
- ½ tsp fine sea salt
- 3 tbsp fat lard, butter, or neutral oil
- ¾ cup 180 ml warm water (adjust as needed)
- Optional: 1 tsp baking powder for slightly puffier softer tortillas
Instructions
- Combine dry ingredients. Whisk flour, salt, and baking powder (if using) in a bowl.
- Cut in the fat. Rub or cut the fat into the flour until the mixture resembles coarse crumbs.
- Add water & form dough. Gradually add warm water and mix until a soft, slightly tacky dough forms.
- Knead briefly. Turn onto a lightly floured surface and knead 1–2 minutes until smooth.
- Rest. Cover and let rest 15–20 minutes (relaxes gluten, easier to roll).
- Divide & shape. Divide into 10 equal pieces, roll into balls, flatten slightly.
- Roll thin. Roll each ball into an 8-inch thin circle (about 1/16–1/8″).
- Cook. Heat skillet over medium-high. Cook each tortilla 30–45 seconds per side, until golden spots appear and it slightly puffs. Keep warm wrapped in a towel.
Why this flour tortilla recipe works
This classic keeps the focus on texture: the right fat (butter, lard, or oil) and a short rest let the gluten relax so you can roll thin, soft circles that stay pliable when warm. No fancy equipment required — a rolling pin and a hot skillet are all you need.
Technique & tips
- Fat choice matters. Lard or butter yields richer, softer tortillas; oil is lighter and chewier.
- Rest the dough. A 15–20 minute rest relaxes gluten and makes rolling easier — don’t skip it.
- Roll evenly. Aim for ~1/16–1/8″ thickness so tortillas puff slightly but stay flexible.
- Pan temp. Medium-high heat gives quick browning and a bit of puff without drying the tortilla.
Troubleshooting
- Shrinking when rolled: Let dough rest longer and relax on the counter for 5–10 minutes.
- Tough/chewy tortillas: You may have overworked the dough; knead briefly and shorten resting.
- Tearing while rolling: Dust lightly with flour and roll from the center outward; avoid over-thin spots.
Storage & reheating
- Store cooled tortillas in an airtight bag at room temp for 1–2 days or refrigerate up to 1 week.
- Reheat on a hot skillet for 10–20 seconds per side or wrap in a damp towel and microwave 20–30 seconds for softness.
Serving ideas & pairings
- Breakfast: scrambled eggs, chorizo, and salsa.
- Lunch: build a veggie wrap with hummus and crunchy veg.
- Dinner: fill and grill for quesadillas or soft tacos.
Variations
- Add 1 tsp baking powder for a slightly puffier tortilla.
- Stir in 1 tsp sugar for a touch of sweetness.
- Mix in chopped herbs or roasted garlic for flavored wraps.