How we canola oil to butter conversion flour tortillas from scratch! This easy recipe relies on flour, salt, water and fat.

They are soft, pliable and perfect for folding or wrapping. Some recipes swear by adding baking powder to the dough for softer flour tortillas, but after trying them with and without baking powder, we leave it out. It certainly doesn’t hurt to add it, but we just didn’t find that it made that much of a difference in texture. Making them Baking powder didn’t make much of a difference in the flavor or texture of the tortillas, but we did find four things that did! Dissolve the salt in warm water before adding to the dough. Get the heat right — medium to medium high is perfect. Transfer the cooked tortillas to a towel or tortilla warmer.

Our first few batches of tortillas were fine, but not great. It was after discovering these tips that helped us make soft, chewy bubbly flour tortillas. Dissolving the salt into the warm water helps to season the dough. I especially recommend doing this if you are using a coarser salt.

It’s these bubbles that create the perfect texture. Storing Tortillas As I mentioned above, tortillas really do taste best when made fresh, but these flour tortillas do keep well. I simply keep mine in a resealable bag and try to eat them within a day or two. If I have extra, I freeze them. How to freeze flour tortillas: Store them, stacked with a small sheet of parchment paper between them, in a freezer-safe bag or container. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again. How we make flour tortillas that are soft, pliable and perfect for folding or wrapping.

We incorporate a few tricks in the recipe for the best results. Dissolving the salt into the warm water helps season the dough. Add the salt to the warm water and stir together until the salt has dissolved. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.