Homemade Tortillas Recipe
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 1. 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.
- 2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- 3. 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.
How-To: How to Make Homemade Tortillas >
Test Kitchen Tips
1 each: 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.
Reviews for Homemade Tortillas
"Love! Just made these last night and I was very happy with how easy they were and how great they tasted. I was skeptical after reading some reviews, but after looking through other recipes I decided to go with these because all ingredients were on hand and it seemed like a low-risk trial. So happy! I did use warm water per reviewers advice - and found out you really only have to cook for about 10 - 15 seconds a side (I used a hot cast iron skillet wiped with oil) - otherwise just followed the instructions. My boyfriend kept referring to them as "clean food" - lol! I guess because they didn't come out of a package!?"
"I tried this recipe but alas, fail. You need lard. The olive oil gives a terrible texture and taste. We've been making tortillas for years. Sometimes too they are like crackers. They also taste terrible unless you eat them fresh. not good."
"Great Recipe, I just have one little trick. I use warm water when I mix the Ingredients together. In my opinion it makes them perfect. And for those who say the Recipe isnt good. It just takes prectice, Tortillas are a little difficult at first. You have to make it a few times before they start turning out amazing."
"Really good crackers!"
"So easy and delicious!"
"This works perfect with coconut oil in place of olive oil, and has a higher smoking point. BTW, use a cast iron pan, med low heat and don't oil the pan. Works perfect and your tortillas are better for you too."
"Eee! They turned out great! I took the advice of another reviewer and added 1/2 tsp of baking soda and 1/8th tsp of vinegar. They rolled out great, cooked great, and tasted very authentic to me (for those of you who grew up around Tex-Mex or the like, stay away or else you will be disappointed). For those of us trying to get away from the overly processed stuff at the store, this recipe is a great find!"
"I'm from San Antonio I know what tortillas are, real tortillas, i figured I'd try this recipe but with all due respect it was a disaster.... first flower was not fixed right, use tortilla flower mix or find a better way to make the mix itself"
"This was my first attempt in making tortillas and the family loved it. I did two things differently. The first was to substitute one cup of flour with whole wheat flour and second, I cooked them directly on top of my gas burner to get a little char and flavour similar to a good restaurant. Outcome was a happy family!"
"I am 13 and just made these fantastic tortillas! They were very soft and chewy. These are 100 times better than normal tortillas. Thanks for this simple yummy snack."
"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"
"This is just kind of 'meh'. Real tortillas need to be made with lard/shortening & a little bit of baking powder."
"Excellent tortillas, I can't believe anyone would have trouble making these, or would submit a review while they were in the middle of making them and for that reason, giving them 3-stars before they even tasted them. I don't get that. Seriously. But anyway, the tortillas are great!"
"I have tried other tortilla recipe that were total failure. They were much more complicated than this one and didn't even work. I am so pleased with this recipe. Minimal ingredients, simple instructions. I love it and my family loves it!"
"Absolutely excellent! I generally read the outstanding and horrible ratings to get a better idea what to expect. I followed the recipe measurements as written but did use very warm water, made sure the skillet was HOT, and kneaded in the bowl, as recommend in other viewers comments. In fact when I rolled them out, I barely used any flour thus leaving virtually no mess. I thrive on cooking healthy and avoiding processed foods thus making this recipe is a keeper. Taste of Home should mark this as healthy as compared to store bought tortillas."
"The one star isn't directed to the lady who posted the recipe but I just tried it and did not turn out at all lol I thought they would not sure what I am doing wrong not sure if I'm using too much flour for rolling or not but they just don't look right going to see if maybe my hubby can try it thanks"
"Well I'm doing it right now in the middle of it haven't tried it yet but seems to be working out pretty good it seems like the way my grandma makes it but since I haven't tried t yet just giving it a 3"
"easy to make excellent recipe. Have tried to make these before and could never get it right. Worked first time. Thanks for a wonderful recipe"
"I followed the recipe exactly as stated and my tortillas turned out perfectly! The only thing I had to do was add a little extra water because the dough was a little dry. My previous attempt at homemade tortillas was awful, so I am very excited to have found this recipe. I am interested in trying coconut oil as another reviewer did. Will try it next time, which will be very soon, as I can't wait to eat these tortillas again!"
"Not enough oil (I don't like olive oil taste) needs 1 tsp of salt and you must add at least 1/2 tsp of baking powder. Water should be hot (not boiling) so the dough is pliable. I have to improvise with this recipe before I give it more than one star."
"I LOVE THIS RECIPE. I'm terrible at rolling them out but they taste amazing thick too:)"
"very good, but needs a little more salt. next time I will probably double the salt."
"Worth it! So yummy and easy to make. I also will never buy tortillas again. nothing like store bought.... Better! After cooking them, I will immediately put them on a plate and put a pan lid over it so it keeps the moisture in and keeps them soft. I cook mine on medium heat, as soon as they start to bubble, flip and wait about 30 secondS then take it off the pan. I like to not cook them all the way so that they stay soft and I can store them and use later.Keep in mind, for all of the reviews that say they are gooey and doughy or way too hard, if the dough is too gooey, add more flour, if too dry, add just a lil more water. Simple as that. Do not over cook! And do not leave out or they will go hard! Cover immediately!"
"My family really likes tortillas. I was so excited when I tried this recipe and it turned out great. These are nothing like store bought tortillas, they are not as pliable but are much tastier. I doubled the recipe when I made them. While it's not necessary, I would recommend using a tortilla press. I borrowed my mother's and it was so much easier than rolling them out. I think I will substitute corn meal for the half the flour next time I make them and see how they tun out."
"i love this recipe, i don't know how many times i have made these-they are the best, i add some dried rosemary to add some flavor i always do that even to my pizza dough..."
"I ran out of tortilla today at dinner. So I made some of these. What a hit. My son asked me to make more and my husband loved them as well. Thank you"
"this recipe is terrible. it was sticky and doughy and had no flavor at all. don't waste your time."
"Made these a couple of times, with varying results. My personal tips are: Using hot water at the start helps. I did not find any need to add any other ingredients to what is listed. If you don't have a large work surface, just knead the dough in the mixing bowl and it saves on making any mess at all.Don't underestimate the 'keep warm' instruction in the recipe. They will dry out quickly and go hard, so cover them in some foil, and the trapped steam will make them soft and perfect for wraps. If you cook them on a heat that isn't high enough, they will dry out while cooking and become hard, so cook them hot and fast."
"I would like to make them, like my mom use to, and most of the ingredients are correct, except my mom used baking powder and they turned out perfect. Her dough was alittle sticky, but she would use more flour on the dough when rolling and flour the rolling pin. also, when she gave us a super treat, she would use the dough rolled out and place in some hot oil, and turn it over, till crisp and then onto paper towels and sprinkle cinnamon/sugar both sides, so awesome. You encouraged me to try making tortillas again. Thanks"
"i found these to be a little dry, i think they do not need 1 min. per side, maybe a little less. especially if rewarming. i also think that a little more oil may be called for."
"I also found this quite easy to make. No stickiness problems here. I found them a bit chewy, however. I wonder if this was because they sat for about an hour before we used them."
"Awesome!!! Doubled the recipe. Used 1 tsp less water added 1tsp vinegar to water. My 4 kids loved these so much, they said I never have to buy tortillas again :) Shared this recipe with family and friends, so easy to make and not time consuming."
"Amazing-faster and cheaper than buying at the shops (I have no choice, can't buy them living on a tiny island). It literally takes minutes to make the dough and it rolls out so easily! But heh-what about the taste?...EXQUISITE!! Surely they must be difficult to make? ......nope - the easiest thing in the world, even children could make this dough (tho I cook them on a stone that is VERY hot so that's a child free zone!). This is one recipe you don't have to plan ahead for, we all have flour, oil and water in our cupboards. I have some left over chicken...husband coming home for lunch....heh presto fajitas-YAY!"
"OK, found this recipe and reviews due to a snowstorm which kept us from going out for dinner. Decided to make fajitas but didn't have tortillas. After reading most of the reviews I decided to make some changes to the basic recipe by adding baking soda and using very hot water. One other little trick was used also. Water and flour molecules form gluten which is good for bread but not good for other dough which can become tough and hard to roll out. To prevent the molecules from going crazy add 1/8 teaspoon of vinegar to the mix. Dough stays soft and pliable and doesn't "bounce back" when rolled. Great trick for pizza dough!"
"Will never buy tortillas from the store again!"
"Great recipe! I just made them today (8 wraps) and tried to grill 1 to see how is it. And guess what? I love the taste. I am going to save this recipe. Keep it up!"
"Thank you for posting a really great recipe. They came out tender and yummy!"
"Can you use gluten-free flour for these?"
"So glad I tried these. They were very good, so much better than at the store. Used them with the TOH Mexican Steak Fajita recipe...delicious!"
"My family didn't like the olive oil taste, so I substituted coconut oil for the olive oil. Three words- ah-maze-ing!"
"Soft and tastes great just like a tortilla should be."
"I loved the way the tortilla is soft and very tasty. Will definitely make these instead of buying them from the store. Thank you."
"I made them gluten free by substituting for the flour:* 2 cups gluten-free all purpose baking flour (same amount as in recipe)* 1 teaspoon xanthan gum.They turned out great."
"I made these for all my boys for Sunday football and they went crazy for them. Will be making them this Sunday again and doubling the recipe. They were amazing!!!"
"I have no fancy gadgets in my kitchen and am not a great cook, so I read most of the reviews prior to trying a new recipe. This one was no different. I ended up altering the recipe just slightly and they ended up fantastic! Even my "Mikey" that hates everything loves these. These were easy, fun and extremely inexpensive to make. I doubled the batch and made the following changes: replaced 1/4 cup of flour with 1/4 cup ground flax seed; used equal parts of olive oil and melted butter to make the 6 T needed; added an additional 1/2 tsp salt to the 1 full tsp needed for the double batch for more flavor; added 1 tsp of baking powder; and I made sure the water was boiling. These came out PERFECT! I just need to practice getting them to come out round. I will definitely use this recipe over and over!"
"Fast and easy! Yummy :)"
"I altered this recipe using 3 TB of rendered bacon grease that I had refrigerated so it as the consistency of lard. Also after the first 3 I omitted the cooking spray, turned out perfect!"
"Something to keep in mind, depending on what altitude you live you will have to either add flour or water. If you double the recipe expect to add a LOT of one or the other to counteract the portion size. I doubled the portion and substituted half butter and half olive oil. They turned out really great. Remember to add flour to your working surface and rolling pin. Roll out really thin if you are used to the store bought tortillas. It worked out great for me, but had to be wary of not making them too thin so they didn't fall apart or rip. Bakers do NOT sift the flour there is no reason and will only add to frustration of having to add a ton of flour."
"quick and simple to make. Mine came out just right and I even passed it on to a friend who made some as well, with whole wheat flour. Hers came out just right too."
"@ KarmaDreams, you most certainly can use a tortilla press while making flour tortillas. I do it all the time. You aren't limited to only making flour tortillas on a skillet. Both ways are delicious. As a matter of fact, I recommend trying it! I use an electric flatbread/tortilla press when I am short on time, and if I want to make them on my skillet, I do that when I have a more relaxed day and can devote time to it. Regarding this recipe, I wasn't too crazy about the olive oil in the tortillas. I prefer mine authentic and make them the same way my Grandmother used to make them in her Mexican restaurant."
"Not sure what I did wrong, but they came out almost oily."
"I've been making this recipe for several months since I found it, and we love them. At the suggestion of others, I did add 3/4 teas. soda, & used boiling water. To roll them into uniform sizes, I made a template as a guide to lay on my rolling surface. I lay the ball of dough on it & roll to the edges. I can get 8 - 8" tortillas. I made Chimichangas with them last night & they were fabulous."
"I made these tortillas for tonights dinner, and they were good, except that I would add a little more salt because they were a little bland. And all of the people giving this recipe a low rating might want to take THEIR inadequate tortilla making skills as the main reason for failure. #1, you cannot treat flour tortillas as you would corn tortillas, i.e., you cannot stack them while waiting to cook them. #2 in order to achieve a round tortilla you must lift and rotate the tortilla after every single roll with a rolling pin (no, you cannot use a tortilla press with flour tortillas), and do not forget to flour your work surface and rolling pin, otherwise they will stick."
"Fantastic! We loved these so much. My 14 year old made them, using the rim of a pot lid to cut them into pretty circles. We even used them to make sopapillas. My husband and I were reminded of our days back in Texas. :) My 11 year old couldn't get enough! We have already made these again! ;)"
"This recipe is super fast and super easy!!! :DOnly I recommend is be careful on how much flour you use."
"This recipe is awesome! The tortillas came out perfect.I recommend this recipe to all people."
"The first one went hard and fell apart - I think because I started cooking it before the pan was hot. Apart from that I was foiled only by my complete inability to roll things into circles."
"I thought this recipe was great!!! I did everything exactly the same except i added about 1/2 tsp baking powder! They taste delicious! I rolled mine out really flat and they still had a nice thickness to them. I will be definitely using this recipe from now on for tortillas! I couldn't find any that used olive oil that i liked but this one is perfect! I didn't think they tasted floury at all! Thanks!!!!!"
"I love these. They come out perfect every time. Never buying store tortillas again...well, unless I'm feeling super lazy. :D These are wonderful!"
"were to floury, a mess, didnt cook right, stuck to my rolling pin just terrible :/"
"This is very similar to my recipe... I use flour, salt, baking powder, shortening and hot water..."
"this is big help thanks"
"I don't know how this recipe has such great reviews. All I could taste was flour. Not good! I think any good tortilla recipe will probably have shortening/lard and baking powder."
"They turned out great. If they are too sticky or gloppy, then add a little more flour. I live in a dry climate and had to use a whole cup of water to the 2 cups of flour because mine were very flakey. easy to adjust as needed. Will definitely be my new go-to recipe for tortillas."
"Wow what a mess! Had to add flour like many others but dough stuck to rolling pin & wooden cutting board so ended up shaping them with my hand. Looked good after cooking, slightly browned but when tried to use them they fell apart. Don't know how all the people who had a positive experience could have used the same recipe!"
"I made them a little bit thicker and they were delicious! Definitely make again. The dough does not save well in the fridge."
"My stepson wanted homemade tortillas like his nana made. We tried numerous ones and this was the best one. If you use bread flour they puff a little...or you can use a little baking powder. We also sometimes use lard instead of oil, yummy either way. We use hot water as suggested from other recipes."
"I use a similar recipe, but to make it really quick and easy I mix the flour, salt and baking powder in the food processor. I then add the lard or oil depending on what I have available, mix it and finally add the water. I mix it until the dough comes together and make the dough balls. I let them rest for a few minutes to make it easier to roll out. My family turns up their noses at store bought tortillas now."
"I made this recipe a week ago for my homemade chicken mole! It was awesome! So awesome, in fact, my husband bought me a tortilla press over the weekend. Making them again tonight!!! Thanks!"
"I made these for the first time tonight and they were amazing. I usually buy the bag of flour tortilla mix so i dont have to worry about making them from scratch completely. I wanted to try this on my own this time. I dont understand why people had trouble with them. I do agree about the water. Make sure it is very hot, it helps when rising. Thanks so much for this recipe."
"great simple and convenient ingredients. love the pictures. it helps. i used my griddle so i could cook more than one at a time. similar to Arabic flat bread."
"WOW! So easy, and so yummy!"
"This was the most disgusting recipe ever! Not only was the dough a goopy mess like other people have said, but when trying to roll it out it would spring back to a little shape. When it cooked it was a mess, not soft and couldn't fold them at all. I don't see how other people can rave about this recipe when other people have had so much trouble with it. Obviously they've never had an amazing homemade tortilla."
"I took Brendallozano's review into consideration and added the 1/2 t of baking powder and made the water boiling before adding it, and then rolled the tortillas super thin. These were perfect, AFTER using her suggestions, which is why I am only giving it 4 stars. These tasted pretty similar to tortillas at Café Rio. So tasty!"
"So easy, so good. Up until now I've always made my tortillas with solid fat, which is a pain; this is faster and better in every way. I rolled them very thin to make eight inch tortillas. Super."
"I used the 3/4 cup water amount and the recipe was perfect. easy to make. Absolutely love it ~ a keeper for sure! Thank you!"
"I made these tonight, it was my first time trying them from scratch. We were pleased with the texture, nice and soft. I will certainly make these again. While they didn't take hours, it still did take a little bit more time than from the store, obviously. Next time I'll roll them a little thinner, as well."
"I found this in the magazine and made it several times and loved it. I found it very easy to make. I wanted to make them again and my recipe had been thrown out and so I made some from another recipe and was disappointed. When I found this one again I was so happy, I will never make another recipe again. These are so soft and taste great. I had no problems with the recipe in the magazine and so happy I have found it again."
"So easy, ad wonderful when they are made with whole wheat instead of white flour!"
"These are AWESOME! I'm making them for the 3rd time in a month. They take 30-40 minutes, and make your meal SO much better. I will never buy store-bought tortillas again - that's how easy and yummy they are!"
"The recipe was absolutely horrible before the typo was corrected. But now, they are the best tortillas I've ever made, and I have tried quite a few recipes. They were very easy to roll out; my 8 yo happily did most of them! The end result was very supple and made good burritos."
"WOW, awesome and super easy to make. I made one batch followed very quickly by another batch and yet another as my family kept eating them as fast as I could could them. Thanks!"
"I made the magazine recipe version, and I ended up adding a lot of flour so I could knead and roll them because they were so sticky. Then I found them really difficult to roll out because they kept bouncing back to their original patty shape. I had to get my daughter to hold one side in place so I could stretch it out as I rolled. Then I stacked them on a plate, but when I went to cook them, they had all stuck together. I had to throw them all out. What a waste of time!"
"I used a mix of whole wheat and white flour and used an iron skillet instead of nonstick. They were yummy!"
"After making these I cannot bring myself to use store bought tortillas anymore!"
"easy and very very tasty even better than store bought. I was able to use what i had on hand and saved money. Fun to make also."
"I had never made these before and made them out of necessity one night for dinner. Now I crave them. They are so warm and fresh. So much better than store bought!"
"I used the magazine ingredient (1 cup of water as opposed to this modified online version) and, yes I had to add more flour. Not that much more though...anyway, they turned out fantastic! I used one cup white flour and 1 cup wheat. To the other reviewers who complained of non-pliable tortillas, you may have overcooked them. Set the timer for each side. These are so tasty!"
"I have made this recipe many many times and never had any problems with it. However, I also make it gluten free by using all-purpose gF baking mix and tapioca flour and rice flour. Excellent- better than any gf tortilla you can buy!"
"These turned out great for me. I like to fill and roll them up as burritos, then toast them in a skillet."
"It is definitely a mess to make if you follow the magazine directions (as it's mis-printed I do believe). Had to had a ton of flour and you cannot use a tortilla press to roll them out. I will keep at it until it turns out right. They do taste delicious."
"I made the magazine recipe first, realized there must be a mistake and looked it up on-line. I'm so glad I did! These tortillas are a cinch to make and taste great!"
"The recipe in the magazine calls for 1 cup of water - not the 3/4 cup shown online. I used the magazine recipe and agree that it was a "gloppy mess". I added a ton more flour and finally got it to work out, but not until after much frustration and mess."
"I am SO excited to hear about someone who made them gluten-free and they turned out well. I want to make them so bad, but was scared because of all the other reviews. I too have to eat gluten-free, so I will DEF. be trying these a.s.a.p!!!!!!!"
"These are the best tortillas I've ever tasted. I used gluten free all-purpose flour and 1 teaspoon of Xanthan gum as a binder in place of gluten. I will NEVER use store bought tortillas again. If your first attempt was gloppy, check the measurements again. Thanks for sharing a healthy recipe."
"My six year old son and I made this recipe together and the tortillas turned out perfect. I doubt we will purchase tortillas in the store again."
"These were not soft. The flavor was good but they were hard and not very pliable. I think next time I'll use shortening and some sort of leavening"
"If my kids like them, they are good and my kids LOVED them! I feel better knowing what is going in our food and these were so simple yet so yummy. I would double the recipe as well b/c you'll gobble them up."
"I've made this recipe three times now and never had any trouble with it useing the measurements given in the magazine my 6 year old daughter could not stop telling me how much better they are then the store bought ones. As I roll them out I roll them in flour first and everything goes well:)"
"We've made this twice now-- once by me and once by my teenage daughter-- nice soft texture even the next day--simple no problems with the recipe either time. We had several other tortilla recipies we'd tried but many had hydrogenated oils or butter the olive oil was a nice variation."
"I'm certainly no expect, but I've been making homemade tortillas about once a week for the last 3 years, and I much prefer other recipes with baking powder and shortening or butter instead olive oil. As day-old leftovers, however, these stay considerably pliable instead of drying out and cracking when folded."
"These were so easy and so good! New family favorite right here! I'm excited to experiment with these. I think I'll add garlic powder next time or shredded cheese."
"Very simple recipe to make. Mine were a little to dry and bland for my taste. I would make them again though."
"Due to the comments posted here, we have retested this recipe and made some minor modifications. 3/4 cup of water provided better results. Also, knead the dough 5-6 times, adding a little more flour or water only if needed to achieve a smooth dough.We apologize for the problems some people had with this recipe and the changes will be reflected here soon.Taste of Home Test Kitchen"
"Oooops! Forgot to rate this! So sorry! ;-)"
"This was a SIMPLE recipe and it turned out PERFECTLY without any ingredient changes. It was not at all sticky and was truly done in 1/2 hour. I am not sure what you others were doing, but I found this recipe really easy and the tortillas turned out really good! I will definitely make these again!!"
"I had no problem with the receipe. 2cups flour to 1 cup water was just perfect for kneading."
"Use 1/2 cup water - must be a printing mistake. I also only used 2 T. oil and needed to add more water 1 TBSP at a time. Turned out Great!!"
"There has to be a mistake in the amount of water to flour. I think maybe it should only be 1/2 Cup water to 2 cups of flour. They were way too sticky and didn't roll properly. Just saying."
"This recipe was good after I added more flour to it. I probably added between a half cup and a whole cup of extra flour to get the right consistency. It also needed some extra salt to go with the flour."