Homemade Flour Tortillas
These homemade tortillas are soft, sturdy, and made with pantry staples you already have on hand. No press or fancy tools required—just a bowl, a skillet, and a little bit of time. Perfect for busy homesteaders looking to ditch store-bought and whip up something quick, delicious, and homemade.
Print Recipe
Equipment
- Rolling Pin
- Cast Iron Skillet or griddle
Ingredients
- 2 c. All-Purpose Flour
- ¾ c. Water
- 3 tbsp. Olive Oil
- ½ tsp. Salt
Instructions
- In a large bowl, whisk the dry ingredients together. Add water and oil, then stir until the dough begins to come together.2 c. All-Purpose Flour, 3/4 c. Water, 3 tbsp. Olive Oil, 1/2 tsp. Salt
- Transfer dough to a lightly floured surface and knead until smooth and soft, about 3–5 minutes.
- Cover the dough and let it rest for 10 minutes. This helps the gluten relax, making the dough easier to roll out.
- Divide into 8 equal pieces and roll each into a ball. One at a time, roll them into thin circles, about 6–8 inches wide.
- Heat a dry skillet over medium-high heat. Cook each tortilla for 1 minute on each side, or until golden spots form and bubbles appear.
- Wrap cooked tortillas in a clean towel to keep them soft and steamy while you finish the batch.
Notes
- Roll them thinner for softer, more flexible results.
- If the dough springs back while rolling, give it a few more minutes to rest.
- Store leftovers in a sealed bag or container. Reheat in a dry skillet for best texture.
- Want crunchy taco shells? Hang tortillas over your oven rack and bake at 375°F for 7–10 minutes.
Nutrition
Calories: 264kcal | Carbohydrates: 45g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 122mg | Potassium: 63mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 10mg | Iron: 3mg
Servings: 8 tortillas
Calories: 264kcal
Cost: $0.80