Flour Tortillas

How to Make Flour Tortillas

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1. Whisk the flour, baking powder and salt in a large bowl. Pour in the oil and rub it into the flour with your fingertips until the mixture looks like damp sand.

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2. Add the warm water and mix with a fork, then with your hands, to a soft dough. Add a spoonful more water if it is dry. Knead on a lightly floured surface for 3 minutes, until smooth.

   Mark done Start 3 min timer

3. Divide the dough into 8 balls, cover with a clean cloth and rest for 30 minutes.

   Mark done Start 30 min timer

4. On a lightly floured surface, roll each ball into a thin circle about 20 cm across, turning it as you roll to keep it round.

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5. Heat a large, dry frying pan or griddle over medium-high heat. Cook each tortilla for 30 to 45 seconds, until bubbles appear and the underside has brown flecks, then flip and cook for 30 seconds more, until puffed in places.

   Mark done Start 30 sec timer

6. Stack the tortillas in a clean tea towel as they come off the pan, so they steam and stay soft.

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Tips for Making Flour Tortillas

• Rest the dough for the full 30 minutes. Dough that has not relaxed springs back as you roll and makes small, thick tortillas.
• Use a hot pan and be quick. A tortilla that stays on the heat for more than a minute or so dries out and turns crisp instead of soft.
• Roll thinner than you think you need to. The tortilla will puff and thicken as it cooks.

What to Serve with Flour Tortillas

• Chicken tacos
• Beans and rice
• Fresh salsa

Storing & Reheating Flour Tortillas

Keeps in an airtight bag at room temperature for 2 days, or in the fridge for 5 days. Freezes for 3 months with baking parchment between each tortilla. Warm briefly in a dry pan before serving.

Flour Tortillas FAQ: Common Questions

Flour Tortillas Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.