Homemade Tortillas
Homemade Tortillas
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 3 tablespoons avocado oil, or olive oil
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, water, avocado oil (or olive oil), and salt. Stir the ingredients together with a spoon or your hands until a rough, shaggy dough forms.
⏱️ 2 min
- 2
Lightly flour a clean work surface. Transfer the rough dough from the bowl onto the floured surface.
⏱️ 1 min
- 3
Knead the dough by hand for 2 to 3 minutes. Continue kneading until the dough becomes smooth, elastic, and is no longer sticky to the touch. If the dough is too sticky, add a tiny bit more flour; if too dry, add a tiny bit more water.
⏱️ 3 min
- 4
Divide the dough into 8 equal pieces. Roll each piece into a small ball.
⏱️ 1 min
- 5
Using a rolling pin on a lightly floured surface, roll each dough ball into a thin circle, approximately 6-7 inches in diameter. Aim for an even thickness.
⏱️ 3 min
- 6
Heat a dry cast iron skillet or non-stick pan over medium heat. Do not add any oil to the pan.
⏱️ 1 min
- 7
Once the pan is hot, place one rolled tortilla into the pan. Cook for 1 to 2 minutes per side, or until golden brown spots appear and the tortilla puffs up slightly. Flip and cook the other side until similarly browned.
⏱️ 8 min
- 8
Remove the cooked tortilla from the pan and stack it on a plate. Cover with a clean kitchen towel to keep warm and soft while you cook the remaining tortillas. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tortillas
- 2 cups all-purpose flour
- 3/4 cup water
- 3 tablespoons avocado oil, or olive oil
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, water, avocado oil (or olive oil), and salt. Stir the ingredients together with a spoon or your hands until a rough, shaggy dough forms.
⏱️ 2 min - 2
Lightly flour a clean work surface. Transfer the rough dough from the bowl onto the floured surface.
⏱️ 1 min - 3
Knead the dough by hand for 2 to 3 minutes. Continue kneading until the dough becomes smooth, elastic, and is no longer sticky to the touch. If the dough is too sticky, add a tiny bit more flour; if too dry, add a tiny bit more water.
⏱️ 3 min - 4
Divide the dough into 8 equal pieces. Roll each piece into a small ball.
⏱️ 1 min - 5
Using a rolling pin on a lightly floured surface, roll each dough ball into a thin circle, approximately 6-7 inches in diameter. Aim for an even thickness.
⏱️ 3 min - 6
Heat a dry cast iron skillet or non-stick pan over medium heat. Do not add any oil to the pan.
⏱️ 1 min - 7
Once the pan is hot, place one rolled tortilla into the pan. Cook for 1 to 2 minutes per side, or until golden brown spots appear and the tortilla puffs up slightly. Flip and cook the other side until similarly browned.
⏱️ 8 min - 8
Remove the cooked tortilla from the pan and stack it on a plate. Cover with a clean kitchen towel to keep warm and soft while you cook the remaining tortillas. Serve immediately.
⏱️ 1 min