Let’s make some soft Flour Tortillas! At first glance, you might mistake tortillas with chapati, which is an Indian flatbread, but the taste is a little different, and chapati is made of whole wheat flour (atta). Tortillas are made using cornflour, and I like how it tastes, but somehow, I couldn’t master it yet, but flour tortillas are here for the rescue. It tastes incredible in making Quesadilla, tacos, and many Mexican wraps. There is no baking powder or lard in the recipe I’m sharing today, just four simple ingredients. Watch the recipe video to learn how to make this flatbread!
These tortillas (Pronounced taw·tee·uh or to.te.iah) are delicious and are far much better than store-bought, it has no preservatives, nor that acidic smell and taste you sometimes find in store-bought tortillas. Making tortillas at home is super easy and rewarding because you can use them in many recipes, and it freezes well, which means that you can have them any time you want.
Europeans used flour instead of cornflour to make tortillas, and soon it became famous. In many recipes, you will find the addition of baking powder and lard, which gives the tortillas the soft texture for a longer time, but the recipe I’m sharing with you here is going to provide you with soft and delicious tortillas without both.
If you made your own flour tortillas from scratch, you’d never rebuy them from stores again! The recipe here will make 8 flour tortillas; feel free to double the recipe.
Ingredients you need to make flour tortillas
Here is a shortlist of the ingredients you will need to make flour tortillas, and if you bake a lot, you can run to your kitchen and make some right away, I’m sure you have all the ingredients already!
Flour – All-purpose flour is what I use in this recipe, but you can do half all-purpose and half whole wheat if you wish.
Olive oil – You can use any cooking oil you wish but try to avoid coconut oil because its flavor may not go well with the filling or the side dish you want to have with the tortillas.
How to make flour tortillas from scratch?
You can use your hand or a stand mixer to do all the kneading. I prefer using my hands because I can tell when to stop kneading the dough and it gives me satisfaction!
- In a bowl, add the flour, salt, and olive oil. Mix them well using your hands or a wooden spoon.
- Gradually add the water and knead until you get a smooth dough.
- Cover the dough and allow it to rest for 20 minutes, it will make rolling the dough manageable.
- Form 8 equal size balls and then dust the working surface with flour.
- Roll the balls out to 7 inches.
- Place a flat pan or tawa on the stovetop, and when it’s hot, place the rolled-out dough on it. When you see tiny bubbles, flip the tortilla, and cook until the bottom has light brown patches. Flip again to cook the other side of the tortilla.
- Place the cooked tortillas on a plate and cover them with a towel to prevent them from drying.
- Now you can use it in making your favorite wraps. Cut it into triangles, fry it until golden and enjoy it with a delicious dip like guacamole.
Tip: Remove the pan from the heat and wipe it with a damp paper towel before placing the third tortilla (make sure not to burn your hand). This will remove the excess flour left on the pan and prevent it from burning.
You can roll out the tortillas and freeze them while raw; this will allow you to cook fresh tortillas whenever you want.
Simply roll out the formed balls into 7 inches diameters, then place parchment paper between each rolled-out dough. Place it in a Ziploc bag and freeze it.
Should I buy a tortilla press?
No! I have used a rolling pin in the video, and it’s alright not to have a perfectly round-shaped tortilla. With time and practice, you will get better at shaping it.
My tortillas came out dry.
It seems like you’ve overcooked it. Tortillas cook fast, and all it needs are a few seconds on a hot pan.
Can I double the recipe?
Can I make bigger tortillas?
Yes, you can, but the number of tortillas will reduce to around five.
What pan should I use?
Nonstick or iron skillet is the best.
Can I store the dough?
Yes, after allowing the dough to rest for 20 minutes, wrap it with plastic wrap and place it in the fridge for up to two days.
How to store the flour tortillas?
Place the cooked tortillas in a Ziploc bag making sure to take out as much air as possible, and then seal the bag or use an airtight container instead. The flour tortillas will stay fresh for up to two weeks. Heat the tortillas on the stovetop or place them in the microwave for 10 to 15 seconds.
You can also freeze the flour tortillas to make them last longer and maintain the texture and flavor. Place parchment paper between each tortilla to prevent it from sticking together and put them in a Ziplock bag. Take out as much air as possible, and they can stay frozen for up to 6 months.
Recipes you will enjoy:
Homemade Flour Tortilla
- 2 cup all-purpose flour
- ½ cup + two tablespoon warm water
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Mix all dry ingredients and olive oil well.
- Gradually add the water and knead for 5 -7 minutes. The dough should not be stick but smooth and elastic.
- Cover the dough and let it rest for at least 15 minutes.
- Cut the dough to eight equal parts and form eight balls.
- Dip the ball in flour and then roll to almost 7 inch.
- Place flat pan on stove, on medium heat. Place the rolled dough on the pan. When light brown patches appear at the bottom, flip the tortilla and cook on the other side until light brown patches appear.
- Remove from heat and cover with cloth to keep it soft.
- You can use half all-purpose flour and half whole wheat flour.
- Use other flavorless oils if you wish.
- Cast irons are great for cooking tortillas.
- Make the tortillas bigger or smaller if you want.