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In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.

Pour the vegetable oil and warm water into the well. Begin mixing with a spoon, then switch to your hands once the dough starts to come together. Knead the dough for 2-3 minutes until it forms a smooth, elastic ball. If the dough is too sticky, add a tiny bit more flour; if it's too dry, add a tiny bit more warm water, 1 teaspoon at a time.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.

Divide the rested dough into 8 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter. Try to roll them as thin as possible without tearing.

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil to the pan. Once the pan is hot, place one tortilla in the skillet.

Cook the tortilla for 30-45 seconds on the first side, or until small bubbles appear on the surface and light brown spots form on the underside. Flip the tortilla and cook for another 30-45 seconds on the second side, until it puffs up slightly and develops more brown spots.

Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep it warm and pliable. Repeat with the remaining dough balls.


In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.

Pour the vegetable oil and warm water into the well. Begin mixing with a spoon, then switch to your hands once the dough starts to come together. Knead the dough for 2-3 minutes until it forms a smooth, elastic ball. If the dough is too sticky, add a tiny bit more flour; if it's too dry, add a tiny bit more warm water, 1 teaspoon at a time.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.

Divide the rested dough into 8 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter. Try to roll them as thin as possible without tearing.

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil to the pan. Once the pan is hot, place one tortilla in the skillet.

Cook the tortilla for 30-45 seconds on the first side, or until small bubbles appear on the surface and light brown spots form on the underside. Flip the tortilla and cook for another 30-45 seconds on the second side, until it puffs up slightly and develops more brown spots.

Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep it warm and pliable. Repeat with the remaining dough balls.
