Best Ever Homemade Flour Tortillas
Best Ever Homemade Flour Tortillas
Soft, tender, and so much better than store-bought — just five ingredients.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt (Morton's)
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil (or vegetable oil)
- 1 cup warm water
Instructions
By Hand
- In a medium bowl, combine flour, salt, and baking powder. Mix until well combined.
- Make a well in the center, add the oil and water, and stir from the bottom up until the dough comes together into a shaggy ball.
- Turn out onto a lightly floured surface and knead 1–2 minutes until smooth and no longer sticky.
With a Mixer
- Combine flour, salt, and baking powder in a stand mixer fitted with the dough hook. Mix to combine.
- With the mixer running at medium speed, add oil and water. Mix about 1 minute until a ball forms, then drop to low and mix 1 more minute until smooth.
- Transfer to a lightly floured surface.
Shape, Rest, and Cook
- Divide the dough into 16 equal portions (a food scale helps).
- Form each piece into a smooth ball by tucking the edges underneath toward the center, then flatten gently with your palm.
- Cover with a clean towel or plastic wrap and rest at least 15 minutes.
- Roll each ball into a 6–7 inch circle on a lightly floured surface. Don't stack uncooked tortillas — separate them with parchment.
- Heat a large pan over medium. Cook one tortilla at a time for 45–60 seconds until bubbles and golden spots appear, then flip and cook 15–20 seconds more.
- Stack cooked tortillas in a covered container or under a damp towel — this keeps them soft.
Notes & Storage: Reheat by placing a slightly damp paper towel in a covered microwave-safe container with the stack, then microwave 15–30 seconds. Store at room temperature for 24 hours, refrigerate up to 1 week, or freeze with parchment between each tortilla in a zip-top bag.
Per tortilla: 125 cal · 18g carbs · 2g protein · 5g fat · 146mg sodium · 1g fiber
Adapted from Genius Kitchen, via The Café Sucre Farine.