Mexican-Style Flour Tortillas Recipe

French

Homemade flour tortillas wraps are one of those simple recipes that make a big difference in your kitchen.

They’re soft, flexible, and taste infinitely better than store-bought ones.

Once you try this easy method, you’ll never go back!

Super-soft flour tortillas wraps

Bonjour tout le monde,

At home, we’re big fans of wraps, sandwiches, and tacos, so soft, fresh tortillas are a staple.

Once I discovered how easy it is to make homemade white flour tortillas, I never went back to store-bought versions, these are softer, tastier, and made with simple ingredients you already have in your kitchen.

In this post, you’ll learn how to make perfectly soft tortillas with just a few steps and a short video tutorial.

They’re ideal for family dinners or quick meals, filled with grilled chicken, fresh vegetables, or topped with a spicy or cheesy sauce.

There are three main types of tortillas: wheat, corn, and corn-flour tortillas, be careful not to mix up corn flour, cornstarch, and cornmeal, which are very different!

And if you’re gluten-intolerant, don’t worry, I’ll be sharing a gluten-free tortilla recipe soon!

Why You’ll Love Homemade Tortillas

• Unbeatable flavor: Nothing compares to the taste of freshly made tortillas.
• Simple ingredients: Just a few basic pantry staples are all you need.
• No additives: Free from preservatives and artificial ingredients found in store-bought versions.
• Customizable: Adjust the thickness, size, and flavor to your liking.
• Budget-friendly: Homemade tortillas cost less than buying them pre-made.
• Fresh anytime: Make them on demand for tacos, wraps, or sandwiches.
• Gluten-free option: Easy to adapt for gluten-free or specific dietary needs.

Ingredients You’ll Need

• 2 cups (240 ml) all-purpose flour : plus a few extra tablespoons for rolling. Use plain wheat flour (type T45/T55 if you’re in Europe) for the best texture.
• 1 ½ tsp baking powder : helps the tortillas puff slightly and stay soft.
• 1 tsp salt : to balance the flavour.
• 2 tsp vegetable oil : sunflower, canola, or light olive oil work perfectly.
• 210 ml warm milk : creates a tender dough; make sure it’s warm, not boiling.

Step-by-Step Preparation

1. Mix dry ingredients: In a large bowl or stand mixer, combine the flour, baking powder, and salt.
2. Add oil: Pour in the oil and mix until the texture resembles fine crumbs.
3. Add warm milk gradually: Slowly pour in the milk while mixing until the dough comes together and becomes smooth.
4. Knead: Transfer the dough to a lightly floured surface and knead for a few minutes until soft and elastic.
5. Rest the dough: Shape it into a ball, cover with plastic wrap, and let it rest for 20 minutes. This step helps relax the gluten and makes rolling easier.
6. Shape the dough: Divide into 8 equal pieces, roll each into a ball, and place them on a tray covered with a damp towel or plastic wrap. Let rest for 10 minutes.
7. Roll out: On a floured surface, roll each ball into a circle about 20 cm (8 inches) in diameter.
8. Cook: Heat a flat pan or skillet over medium heat. Cook each tortilla for about 30-40 seconds per side, until it slightly puffs and turns lightly golden.
9. Keep soft: Stack the cooked tortillas on a plate and cover with a clean, damp cloth to prevent them from drying out.

Enjoy warm, or use them right away for wraps, tacos, or sandwiches!

Mexican tortillas on video

Tips and Tricks for Perfect Tortillas for tacos and wraps

• Keep the dough covered: Before rolling out the dough balls, place them in a sealed bag or cover with a clean, damp towel to prevent a crust from forming.
• Cook as you go: If you’re making a large batch, cook each tortilla right after rolling it out to keep the dough from drying.
• Cover pre-rolled tortillas: If you prefer rolling all the tortillas before cooking, stack them with plastic wrap or a damp towel between each one to stop them from sticking or drying out.
• Avoid overcooking: Use a crepe pan or skillet over medium heat. Cook each tortilla for about 30 seconds per side until lightly golden. Overcooking makes them dry and brittle.
• Freeze extras: Lay the cooled tortillas flat with parchment paper between each one, seal in a freezer bag, and store for up to 3 months.
• Knead and rest the dough: Knead until soft, then let it rest. This relaxes the gluten, making the dough easier to roll and preventing it from shrinking.

Storage & Freezing

Storing at Room Temperature

• Keep tortillas covered until serving.
• Once cool, place them in an airtight container or plastic bag and seal tightly, pressing out as much air as possible.
• They’ll stay fresh at room temperature for up to 2 days.

Freezing Instructions

• Let tortillas cool completely.
• Stack them flat with parchment paper between each one, then place in a freezer-safe bag.
• Freeze for up to 3 months.

To Reheat

• Thaw at room temperature or in the fridge overnight.
• Warm them briefly in a skillet or microwave (covered with a damp towel) for a few seconds until soft again.

Frequently Asked Questions About Homemade Wheat Flour Tortillas

– Can I use water instead of milk?
Yes! Milk makes tortillas softer and richer in flavor, but water works perfectly if you prefer a lighter or dairy-free version.
In that case, add an extra teaspoon of oil to replace the fat from the milk.

– Can I replace the baking powder?
Absolutely. Baking powder helps keep the tortillas soft, but you can substitute it with ½ teaspoon of baking soda.
If you use baking soda, add a few drops of lemon juice or vinegar to activate it.

– What type of flour is best for tortillas?
All-purpose flour (or type T45/T55 in Europe) gives the softest texture.
You can also mix half white flour and half whole-wheat flour for a higher-fiber version.
Avoid bread flour or high-gluten flour, they make the dough too elastic.

– Why do my tortillas turn hard or crack?
This usually happens when they’re overcooked or cooked on low heat.
Cook each tortilla for 30-40 seconds per side on a hot pan.
Immediately cover the cooked tortillas with a clean, damp towel to keep them soft.

– How do I reheat tortillas without drying them out?
Reheat for a few seconds over low heat in a dry pan or microwave them wrapped in a damp towel.
Avoid the oven, it tends to dry them out.

– Can I freeze homemade tortillas?
Yes, they freeze beautifully! Let them cool completely, separate each with parchment paper, and store in a sealed freezer bag.
They’ll keep for up to 3 months. Thaw at room temperature or reheat directly in a skillet.

– Can I prepare the dough in advance?
Yes, the dough can be made up to 24 hours ahead. Keep it in the fridge covered with plastic wrap.
Let it sit at room temperature for 15-20 minutes before rolling so it’s easier to handle.

– Can I flavour the dough?
Definitely! Add spices (paprika, cumin, turmeric), dried herbs, or even a bit of grated cheese for a personalised touch.

– How many tortillas does this recipe make?
With about 240 g of flour and 210 ml of milk, you’ll get 8 medium tortillas (18-20 cm), perfect for tacos or wraps.

Other breads recipes to try

• Homemade cheese naan bread recipe
• Japanese Milk Bread Recipe
• No-Knead Yogurt Bread Rolls
• Soft dinner rolls recipe