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Perfectly Soft Flour Tortillas
Get ready to elevate your taco game with these incredibly tender flour tortillas! The secret to their delightful softness? A splash of yogurt that locks in moisture, along with a touch of baking powder for that perfect puff. Whip up a batch and enjoy them fresh for days—your taste buds will thank you!
homemadetortillas
egg-freenut-free
dinner
Prep
15
min
Cook
30
min
Serves
21
people
Level
beginner
📝 Ingredients
Serves 21Servings:
🥛Dairy & Eggs(1)
- 3 cups heavy cream plus 3/4 more or hot water (720 ml)
🫙Pantry Staples(1)
- 6 cups APF (750 g)
🧂Spices & Seasonings(2)
- 1 serving of love 💕optional
- 2 1/2 tsp salt (12.5 ml)
📦Other(1)
- 21 tortillas at 80g each ball
Nutrition (per serving)
Calories
275
Protein
4g
Carbs
28g
Fat
16g
Fiber 1g·Sugar 1g·Sodium 295mg
👨🍳 Instructions
💡 Pro Tips
- ✓Use a 2:1 hydration ratio (flour to liquid) at 66-67% to achieve pliable dough that won't crack during rolling; heavy cream adds ~36% fat which tenderizes gluten strands and reduces elasticity compared to water-only doughs.ingredient66-67% hydration | 36% fat content
- ✓Rest dough balls for 30 minutes at room temperature before rolling to allow gluten to relax and starch to fully hydrate, reducing spring-back resistance by up to 50% and enabling thinner, more uniform tortillas.timing30 minutes rest | 50% reduction in snap-back
- ✓Cook each tortilla on a 425-450°F cast iron or stainless steel griddle for 45-60 seconds per side to develop steam pockets that create the characteristic soft, pillowy texture; the Maillard reaction at this temp creates flavor without hardening the surface.technique425-450°F | 45-60 seconds per side
- ✓Stack warm tortillas inside a clean kitchen towel immediately after cooking to trap residual steam (212°F vapor) which continues softening the exterior and prevents moisture loss, keeping them pliable for 20+ minutes.technique212°F steam | 20+ minute retention
- ✓Knead dough for only 3-4 minutes (not 8-10) to develop 60-70% gluten strength; over-kneading creates a tough, elastic dough that resists rolling and produces dense, chewy tortillas instead of tender ones.timing3-4 minutes | 60-70% gluten development
Cuisine: mexican
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TikTok
Prep
15
min
Cook
30
min
Serves
21
people
Level
beginner
Be the first to rate
Share this recipe
Perfectly Soft Flour Tortillas
Get ready to elevate your taco game with these incredibly tender flour tortillas! The secret to their delightful softness? A splash of yogurt that locks in moisture, along with a touch of baking powder for that perfect puff. Whip up a batch and enjoy them fresh for days—your taste buds will thank you!
homemadetortillas
egg-freenut-free
dinner
📝 Ingredients
Serves 21Servings:
🥛Dairy & Eggs(1)
- 3 cups heavy cream plus 3/4 more or hot water (720 ml)
🫙Pantry Staples(1)
- 6 cups APF (750 g)
🧂Spices & Seasonings(2)
- 1 serving of love 💕optional
- 2 1/2 tsp salt (12.5 ml)
📦Other(1)
- 21 tortillas at 80g each ball
Nutrition (per serving)
Calories
275
Protein
4g
Carbs
28g
Fat
16g
Fiber 1g·Sugar 1g·Sodium 295mg
👨🍳 Instructions
💡 Pro Tips
- ✓Use a 2:1 hydration ratio (flour to liquid) at 66-67% to achieve pliable dough that won't crack during rolling; heavy cream adds ~36% fat which tenderizes gluten strands and reduces elasticity compared to water-only doughs.ingredient66-67% hydration | 36% fat content
- ✓Rest dough balls for 30 minutes at room temperature before rolling to allow gluten to relax and starch to fully hydrate, reducing spring-back resistance by up to 50% and enabling thinner, more uniform tortillas.timing30 minutes rest | 50% reduction in snap-back
- ✓Cook each tortilla on a 425-450°F cast iron or stainless steel griddle for 45-60 seconds per side to develop steam pockets that create the characteristic soft, pillowy texture; the Maillard reaction at this temp creates flavor without hardening the surface.technique425-450°F | 45-60 seconds per side
- ✓Stack warm tortillas inside a clean kitchen towel immediately after cooking to trap residual steam (212°F vapor) which continues softening the exterior and prevents moisture loss, keeping them pliable for 20+ minutes.technique212°F steam | 20+ minute retention
- ✓Knead dough for only 3-4 minutes (not 8-10) to develop 60-70% gluten strength; over-kneading creates a tough, elastic dough that resists rolling and produces dense, chewy tortillas instead of tender ones.timing3-4 minutes | 60-70% gluten development
Cuisine: mexican