- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 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 eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
Reviews for Homemade Tortillas
"I grew up in Texas, so I've had tortillas that range all the way from ambrosia to frisbee material. These, I'd say, get a good solid B from me, mostly because it's true that grandmothers and lard and ancient iron skillets make for the best tortillas. (Yep, even better than Santa Fe's restaurants!)That said, this recipe worked remarkably well right out of the gate, even with my college-student-level nonstick skillet. Next time I'm going to add a bit more salt, and I think I'm going to try corn oil to see if that makes them a little less doughy. The good thing is the recipe's flexible, so tweaking shouldn't be hard. I'm curious how other flours will work too.I'd suggest letting the dough sit about 15 minutes, then separating it *by hand* (do not cut), reshaping the sections into soft mounds, and letting them sit another five minutes or so, before starting to roll them out. (The first tortilla refused to stop shrinking up while rolling it out, but the third one was fine.) What the recipe doesn't say is you need to wait for the tortilla to start forming air pockets inside (they'll look like growing bubbles, almost like soapapillas, if you know those) before you flip it. Otherwise your 'tillas will be undercooked, and they won't have their signature "freckles." Also, if you're using a nonstick, you might want to skip any oil or oil spray - you may just end up with a burned tortilla that refuses to come out of the pan.An easy way to keep them warm but not stuck together is to layer them between pieces of foil or parchment paper, inside a shallow, flat-bottomed bowl (like a pasta dish), with a pot lid on top. Just transfer each tortilla to the covered dish as you finish cooking it."
"I prefer soft and pliable tortillas, we live in the south and have Mexican food regularly. I will try a different recipe."
"I am 60 years old and have been making homemade tortillas since I was 16, being taught how to make them by my 2nd "Mama," who was a very special Mexican lady in my life. She used the recipe that is posted except for using lard instead of oil. Authentic flour tortillas are not made with any kind of oil but some people do not have real lard on hand and will substitute. She said the "Americanized version" added baking powder which makes them more soft and fluffy but they tear a lot easier which is true. We cooked the tortillas on a a hot, DRY, cast iron skillet as the heat is distributed much better than non-stick cookware and they cook evenly, about 30 seconds per side. We would make 10-15 dozen at a time and freeze them."
"This is very reliable recipe! I use just a bit more salt, and find letting the dough sit for about 15-20 minutes keeps shrinkage to an absolute minimum. I can also make the tortilla a little thicker (six, not eight pieces) if I want a heartier tortilla for a tostada."
"Terrible! Shrank to the size of a cookie as soon as I took them off the tortilla press"