Homemade Flour Tortillas
Homemade Flour Tortillas
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3/4 cup warm water
- 1/4 cup all-purpose flour, for dusting, as needed
Instructions
- 1
In a large mixing bowl (or the bowl of a stand mixer), combine the 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Whisk briefly to combine the dry ingredients.
⏱️ 2 min
- 2
Pour the 3 tablespoons of olive oil into the dry ingredients.
⏱️ 1 min
- 3
Using a stand mixer with a dough hook attachment (or by hand), begin mixing the ingredients. Gradually add the 3/4 cup of warm water, a little at a time, until a cohesive dough forms. Continue mixing for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, knead the dough on a lightly floured surface for 8-10 minutes.
⏱️ 7 min
- 4
Once the dough is formed, cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 5
After the dough has rested, lightly flour a clean work surface.
⏱️ 1 min
- 6
Transfer the dough to the floured surface. Using a dough scraper or a sharp knife, divide the dough into 10 equal pieces.
⏱️ 2 min
- 7
For each piece of dough, flatten it slightly, then fold the edges inwards towards the center. Roll the dough between your hands to form a smooth, tight ball. Place the formed dough balls on a clean surface or plate, keeping them covered with a towel to prevent drying.
⏱️ 5 min
- 8
Lightly re-flour your work surface. Take one dough ball, press it down gently with your palm, and dust it with a small amount of additional flour. Using a rolling pin, roll the dough out into a thin, round tortilla, about 6-8 inches in diameter. Roll from the center outwards, turning the dough frequently to maintain a round shape and even thickness. The tortilla should be very thin, almost translucent.
⏱️ 5 min
- 9
As you roll each tortilla, place it on a tray or plate, dusting each layer generously with flour to prevent them from sticking together. Cover the stack with a clean kitchen towel.
⏱️ 1 min
- 10
Heat a cast iron skillet or a heavy-bottomed pan over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min
- 11
Once the skillet is hot, place one rolled tortilla into the dry skillet. Cook for about 30-60 seconds on the first side, or until small bubbles begin to appear and rise on the surface, and the tortilla starts to puff slightly.
⏱️ 5 min
- 12
Flip the tortilla and cook the second side for another 20-40 seconds, or until it's lightly browned in spots and cooked through. The tortilla should be soft and pliable.
⏱️ 5 min
- 13
Remove the cooked tortilla from the skillet and place it on a plate. Keep the cooked tortillas covered with a clean kitchen towel to keep them warm and soft. Repeat with the remaining tortillas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Flour Tortillas
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3/4 cup warm water
- 1/4 cup all-purpose flour, for dusting, as needed
Instructions
- 1
In a large mixing bowl (or the bowl of a stand mixer), combine the 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Whisk briefly to combine the dry ingredients.
⏱️ 2 min - 2
Pour the 3 tablespoons of olive oil into the dry ingredients.
⏱️ 1 min - 3
Using a stand mixer with a dough hook attachment (or by hand), begin mixing the ingredients. Gradually add the 3/4 cup of warm water, a little at a time, until a cohesive dough forms. Continue mixing for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, knead the dough on a lightly floured surface for 8-10 minutes.
⏱️ 7 min - 4
Once the dough is formed, cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 5
After the dough has rested, lightly flour a clean work surface.
⏱️ 1 min - 6
Transfer the dough to the floured surface. Using a dough scraper or a sharp knife, divide the dough into 10 equal pieces.
⏱️ 2 min - 7
For each piece of dough, flatten it slightly, then fold the edges inwards towards the center. Roll the dough between your hands to form a smooth, tight ball. Place the formed dough balls on a clean surface or plate, keeping them covered with a towel to prevent drying.
⏱️ 5 min - 8
Lightly re-flour your work surface. Take one dough ball, press it down gently with your palm, and dust it with a small amount of additional flour. Using a rolling pin, roll the dough out into a thin, round tortilla, about 6-8 inches in diameter. Roll from the center outwards, turning the dough frequently to maintain a round shape and even thickness. The tortilla should be very thin, almost translucent.
⏱️ 5 min - 9
As you roll each tortilla, place it on a tray or plate, dusting each layer generously with flour to prevent them from sticking together. Cover the stack with a clean kitchen towel.
⏱️ 1 min - 10
Heat a cast iron skillet or a heavy-bottomed pan over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min - 11
Once the skillet is hot, place one rolled tortilla into the dry skillet. Cook for about 30-60 seconds on the first side, or until small bubbles begin to appear and rise on the surface, and the tortilla starts to puff slightly.
⏱️ 5 min - 12
Flip the tortilla and cook the second side for another 20-40 seconds, or until it's lightly browned in spots and cooked through. The tortilla should be soft and pliable.
⏱️ 5 min - 13
Remove the cooked tortilla from the skillet and place it on a plate. Keep the cooked tortillas covered with a clean kitchen towel to keep them warm and soft. Repeat with the remaining tortillas.
⏱️ 5 min