Super Soft Taco Tortillas
Cooking Time: 10-15 minutes
Prep Time: 30 minutes
Serves: 6 Small Tortillas
Elsie’s Rating: “Thumbs up”
Soft, no-fuss taco tortillas that actually work—super easy to make at home, soft and flexible every time, and so good you’ll find it hard to stop eating them.
Ingredients
160 g All-Purpose Flour
1 tbs Fine Sea Salt
120 ml Warm Water
3 tablespoons oil or butter (45 g)
Calories ≈ 150
Method
Step 1 – Make the dough
Chuck the salt into warm water and give it a stir until it disappears then tip in and mix the flour and oil. Mix until everything is combined.
Step 2 – Quick knead
Tip it onto a floured surface and knead for 2–3 minutes until smooth.
Cover it and leave it alone for at least 15 minutes. (Important: this is your break too.)
Step 3 – Roll them out
Split into 6 bits, (or more if you want them smaller) then roll into balls and then flatten into thin circles.
Don’t stress about perfect shapes—this isn’t a geometry test.
Step 4 – Get cooking
Heat a pan on high.
Throw in a tortilla—when it bubbles and gets brown spots, flip it.
Each one takes about 1–2 minutes.
Step 6 – Keep them warm
Stack them in a tea towel to keep warm while you finish the rest.
Dad’s Tips ✔️
Rest time = non-negotiable
That 15 minutes makes the dough soft and easy to roll (plus… it’s your break).Thin = better
Roll them thin for soft, flexible tortillas. Too thick and you’ve made mini pitas.Hot pan, no oil
Dry pan, properly hot. If it’s not bubbling, it’s not ready.First one is always a tester
It’s never perfect. Eat it anyway—quality control.Tea towel = soft tortillas
Stack and cover them or they’ll go stiff fast.