Total TimePrep/Total Time: 30 min.
So easy to make. I wasn't a fan of the oily appearance, so I add 1/2 tsp of baking powder and they come out perfect. They taste great and come out soft either way . The recipe is so simple, but my sister has tried and failed 4 times. She's coming over today to watch me make them. I've made them 4 times with no problems. Not sure if it will help anyone else, but I add no additional flour, even when kneading or rolling them out. Best and easiest recipe ever!
Never thought I would make homemade tortillas, but now that I have , I probably won’t buy them again!!! These are delicious! Made flavorful chicken fajitas to use them & breakfast burritos. They freeze well too!
Holy crow these were hard to roll out and then get thin enough and then pick them up to get in the pan properly. Good flavor. I probably just need practice.
When I first started looking for recipes to make soft tortillas, I tried so many harder recipes with more ingredients, and longer wait times where you let the dough rest. None of them turned out nearly as well as this one. All pervious attempts before ended up with a tortilla that was so brittle it would crack when you tried to fold it. Perhaps that was my fault, because I was setting the temperature far to low on my stove before attempting to cook them. Some other recipes resulted in a dough that was far too elastic and would blob back up the moment I tried to roll it out. This dough was easy to roll out, didn’t fatten back up, and remained very soft and easy to fold. And it was so simple a recipe to follow as opposed to the others I tried! I doubt I will try anything else after this one. It’s perfect.
This recipe is great for making quick tortillas. After making them twice I can say they will be my go to recipe for now. I’ve made them with the 30 min resting period and without. For those who say they go crispy, that’s because you need to keep them under a slightly damp towel. These have no preservatives so they are more sensitive to drying out. And you can’t Cooke them too long. I keep my stove in between 3-5 (on an electric stove that goes from 0-9) and cook til brown on each side, only flipping once. Transfer to a dish and cover with a slightly damp warm towel. Absolutely beautiful and fluffy tortillas. I use a rolling pin to get them paper thin and then they shrink to the perfect size in the pan. For the recipe in grams and mls, I used google... 240g flour 2.9g salt 177ml water 60ml olive oil
Tortillas went crispy and tasted way too salty, also were very small in size.
Hello - for uk can you please translate into grams and mls. I would love to try these but no idea about cups of stuff
I was so scared to make my own. But I really didn’t want to go to the store just for tortillas and I probably will never buy tortillas again. Soo good. Probably use a little less salt but they were amazing. Will definitely share and recommend this recipe!!!
We eat a TON of tortillas in my house between meals and snacks, and this recipe has been a handy, reliable way to restock when we inevitably finish off the store bought ones in mere days. These are more puffy and delicious too, so I usually end up making a double batch just to be on the safe side.
Easy and my husband and I liked them. However, the kids did not appreciate the difference vs store bought.