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Homemade Tortillas

Name: Homemade Tortillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 tortillas.
Cuisine: North America, Mexican
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup water; 3 tablespoons olive oil

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 tortillas

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Directions

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, about 1 minute on each side. Serve warm.

Homemade Tortilla Recipe Tips

Do I need a tortilla press to make this recipe?

No, you don't need a tortilla press to make this tortilla recipe. Although this Mexican cooking tool does create uniform, round, thin tortillas, a rolling pin works just as well.

Why don't my flour tortillas puff up when cooking?

Tortillas may not puff up if they are too thick or are cooked on a low temperature. Aim to roll out thin, even rounds into a 7-inch circle and cook over medium heat. Watch us make this flour tortilla recipe to see how!

What recipes can I make with flour tortillas?

Flour tortillas can be used in many recipes, like bean and cheese quesadillas, fold-over tortilla bake, or pretty ham pinwheels. And don’t forget classic tacos made with seasoned taco meat!

Nutrition Facts

1 tortilla: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 148mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.