Homemade Flour Tortilla Recipe
Eight small oil-based flour tortillas, rolled thin after resting and cooked in a dry skillet.
Ingredients
Dough Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled, plus more for rolling
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons vegetable oil
- 1/2 cup warm water comfortably warm, not hot
Instructions
Make the Dough
- Whisk flour, salt, and baking powder, then stir in oil and warm water until a dough forms. Knead on a lightly floured surface for 1–2 minutes until smooth and soft.
- Divide into 8 equal balls, cover, and rest for 20 minutes until the dough rolls without springing back.
Roll and Cook
- Roll each ball on a lightly floured surface into a roughly 6-inch circle thinner than 1/8 inch, keeping the remaining balls covered.
- Heat a dry heavy skillet over medium heat and cook each tortilla for 1–2 minutes until bubbling and golden-spotted. Flip and cook for 30–60 seconds more, then stack in a towel and repeat for all 8 tortillas.
Notes
- Refrigerate cooled tortillas in a sealed bag for up to 3 days.
- Freeze with parchment between rounds for up to 2 months; thaw covered in the refrigerator.