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Homemade Tortillas Recipe
Homemade Tortillas Recipe photo by Taste of Home

Homemade Tortillas Recipe

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I usually have to double this recipe because we go through them quickly. Tender, chewy and simple, you'll never use store-bought tortillas again. —Kristin Van Dyken, West Richland, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


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

Nutritional Facts

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


  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.
Originally published as Homemade Tortillas in Taste of Home June/July 2010, p36

Nutritional Facts

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

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Reviewed Aug. 11, 2014

"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"

Reviewed Jun. 6, 2014

"this recipe is terrible. it was sticky and doughy and had no flavor at all. don't waste your time."

Reviewed May. 9, 2014

"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."

Reviewed Apr. 26, 2014

"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"

Reviewed Apr. 24, 2014

"I'd never made tortillas before, but I often make chapatis, which follow a similar recipe, so I already had an idea of what it would entail.I made a double batch and modified the recipe slightly, I used gluten-free flour and added 2tsp xanthan gum(1tsp per batch as a gluten replacer), I also substituted half of the olive oil with coconut oil and replaced a quarter of the flour with buckwheat flour, I also added 1tsp of baking soda and used hot water(amongst other things this melted the coconut oil, which is often solid at room temp). Even with all of these modifications to the recipe the tortillas were soft, had a nice texture and tasted great. However, there are a few things not mentioned in the recipe that are worth noting. Firstly the dough is slightly sticky(at least it was for me, but I did have to add a little extra water as it was too dry at first) so you need to make sure that your rolling pin and board are well dusted with flour and to remember to re-apply the dusting of flour regularly, also it's important not to press too hard when rolling a soft dough like this, otherwise it sticks regardless. I found that while rolling it helped to flip the tortilla after every roll or two, often re-applying a light dusting of flour in the process to prevent sticking, they seemed to turn out rounder and more consistent this way. It's also worth noting that you can't pre-roll and stack the uncooked tortillas as they will obviously stick together, so I found that rolling one out while the last one cooked was a good method. I also used the oven timer to time the 1 minute required on each side, which made it easier to get them consistent. It's also worth noting that they fill up with steam while cooking and this dissipates as they cool, so if you start piling the cooked tortillas up, the steam gets trapped and they can go a little soggy, so put them on some paper towel and give them space to breathe.A great recipe, and I will definitely be using it frequently for the foreseeable future."

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