Easy Homemade Flour Tortillas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon fine salt
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¼ cup olive oil (or avocado oil, or softened unsalted butter)
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¾ cup warm water
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed.
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Pour in the oil and warm water, then use your hands to mix everything together until a shaggy dough forms and no dry flour remains visible.
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Turn the dough out onto a floured work surface and knead it for about 5 minutes, until it becomes completely smooth and stretchy.
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Cut the dough into 8 equal portions for burrito-sized tortillas, or 10 pieces for taco-sized ones. Shape each portion into a neat ball.
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Place the dough balls on a parchment-lined baking sheet, dust lightly with flour, and cover with a clean kitchen towel. Let them rest for at least 30 minutes, or up to 2 hours at room temperature.
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On a floured surface, roll each ball into a thin circle - about 8-10 inches for large tortillas or 6-8 inches for medium ones. Keep your rolling pin and surface dusted with flour to prevent sticking. Place rolled tortillas on a clean towel, but don't stack them.
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Heat a large skillet or griddle over medium-high heat until hot. Place one tortilla in the pan and cook for 30-45 seconds until small bubbles appear on the surface. Flip and cook another 30-45 seconds until light brown spots form on the bottom.
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Transfer each cooked tortilla to a tortilla warmer or zip-top bag to stay soft and warm while you finish cooking the rest. Serve immediately, or refrigerate for up to a week.
# Notes:
01 -
For whole wheat flour, knead the dough an extra 10 minutes to develop proper elasticity.
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The secret to soft, pliable tortillas is keeping them in a tortilla warmer or wrapped in a towel inside a plastic bag - the steam keeps them tender.
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You can make this dough in a stand mixer using the dough hook on low speed for 3-4 minutes (6-8 minutes for whole wheat).
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This recipe doubles or triples beautifully for meal prep - tortillas keep fresh in the fridge for a week or frozen for up to 3 months.