Homemade Tortillas Recipe

4.5 126 132
Homemade Tortillas Recipe
Homemade Tortillas Recipe photo by Taste of Home
Publisher Photo

Homemade Tortillas Recipe

Read Reviews
4.5 126 132
Publisher Photo
I usually have to double this flour tortilla recipe because we go through these so quickly. The tortillas are so tender and chewy, when you learn how to make tortillas, you’ll never use store-bought again. —Kristin Van Dyken, West Richland, Washington
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 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.

How-To: How to Make Homemade Tortillas >

Test Kitchen Tips
  • Other fats work in place of olive oil. Traditionalists use lard, but shortening or coconut oil can be used as well. Just cut it into the flour before kneading.
  • Relax springy, hard-to-roll dough by resting it a few more minutes.
  • The key to making tender tortillas: Keep a keen eye on them and adjust cooking time or temp as needed. If they're too crisp, reduce heat a notch, or stop cooking a few seconds earlier.
  • For homemade chips, cut tortillas into wedges and bake at 350 degrees until crisp. Add a touch of oil and seasonings of your choice: We love sea salt and chili powder.
  • Originally published as Homemade Tortillas in Taste of Home June/July 2010, p36

    Nutritional Facts

    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.

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    • 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
  • Other fats work in place of olive oil. Traditionalists use lard, but shortening or coconut oil can be used as well. Just cut it into the flour before kneading.
  • Relax springy, hard-to-roll dough by resting it a few more minutes.
  • The key to making tender tortillas: Keep a keen eye on them and adjust cooking time or temp as needed. If they're too crisp, reduce heat a notch, or stop cooking a few seconds earlier.
  • For homemade chips, cut tortillas into wedges and bake at 350 degrees until crisp. Add a touch of oil and seasonings of your choice: We love sea salt and chili powder.
  • Originally published as Homemade Tortillas in Taste of Home June/July 2010, p36

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    Reviews forHomemade Tortillas

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    MY REVIEW
    David User ID: 9450959 286700
    Reviewed Apr. 15, 2018

    "Too much liquid, just a sticky mess. Mix the water in a bit at a time, won’t need as much as it s?ys"

    MY REVIEW
    Marilyn User ID: 9420997 283289
    Reviewed Feb. 6, 2018

    "Authentic flour Tortillas require 5 ingredients

    5th ingredients makes the Tortillas rise, bubble, and soft.
    Prevents hardening.
    For every Cup of flour you add a Tbs. Olive oil.
    4 Cups Flour will give 4 dz.Preheat Camal till hot
    Lay ur raw round Tortilla on the Camal with out spraying oil on it, watch ur Tortilla rise, bubble and brown, flip over Tortilla . Taste the delious fresh soft To
    Tortilla. Heat has nothing to do with making ur Tortilla soft. 1 tsp. baking powder ."

    MY REVIEW
    JocelynLeona User ID: 9418619 283009
    Reviewed Jan. 31, 2018

    "My girls love tortillas, my younger has food intolerance so we stay away from added/artificial preservatives all together. I'm always buying tortillas so I decided to try homemade. I made to this yesterday with coconut oil and it was a success! My family loved it so I'm making double batch today. I'm going to use warm water and let rest longer before rolling for softer tortillas. Love it!"

    MY REVIEW
    Allie User ID: 9411365 282380
    Reviewed Jan. 20, 2018

    "Using warm water and warm butter is the trick! Makes perfect tortillas."

    MY REVIEW
    Katelynn User ID: 9252817 273255
    Reviewed Sep. 20, 2017

    "I made this recipe twice and I love it !!!"

    MY REVIEW
    Mohd User ID: 9243077 272611
    Reviewed Sep. 4, 2017

    "I made it just now and it was totally amazing"

    MY REVIEW
    Jessica User ID: 9239178 272354
    Reviewed Aug. 28, 2017

    "I just made this recipe. It was my first attempt at tortillas and they're hard to shape without prior practice, but for a four (very basic) ingredient tortilla, I love them! So simple and yummy!"

    MY REVIEW
    Patricia User ID: 9219365 269473
    Reviewed Jul. 14, 2017

    "quick and easy! I put 3/4 tsp of salt and baking powder. They were perfect! I like my comal a little on the hot side before I place my first tortilla and turn it down to medium-high!"

    MY REVIEW
    Jeanette User ID: 9191588 267849
    Reviewed Jun. 10, 2017

    "These were great! I used vegetable oil instead and I threw the ingredients into a bread machine. They were perfect."

    MY REVIEW
    Janie User ID: 9190823 267808
    Reviewed Jun. 9, 2017

    "I made these yesterday and they are totally amazing. I did try a different recipe before and while the end result tastedgood the dough was so sticky.

    I found this dough perfect. I put the ingredients in my bread machine on a dough setting for 5 minutes and it was perfect. They roll out really well and taste amazing. They are the best tasting i have made and i have only been making tortillas for a month! They are so easy to make and cook that even I can make them and have everyone coming back for more. This coming from a person who can burn toast. I did use hot water though. I refrigerated left over dough and used it today and it was still perfect"

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