Homemade flour tortillas have become a family favourite in our house. I usually make smaller tortillas for the kids, making them the perfect bite-sized treat for little ones to enjoy.
This versatile recipe is a great one to keep on hand. You can make quesadillas, wraps, tacos, or tortilla chips. They are also ideal for meal prep — make the dough in the morning and roll them out in the evening, or cook a big batch and freeze them for later use.
What is your favourite way to use tortillas?
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup cooking oil
- 1 cup lukewarm water
Method
- Add the flour, salt, baking powder, oil, and water to a bowl.
- Mix until a dough begins to form, then knead by hand until smooth and soft.
- Cover the bowl with a cloth and let it rest for 1 hour.
- Lightly dust your work surface with flour.
- Divide the dough into equal portions and roll into small balls.
- Allow the dough balls to rest for another 10 minutes.
- Roll each ball into a circle, turning the dough as you roll to keep the shape even.
- For wraps, roll the dough thinly but not too thin so it can still puff up.
- Avoid stacking rolled-out tortillas, as they will stick together.
- Heat a non-stick or cast iron pan over high heat.
- Once hot, place a tortilla in the pan and cook for about 1 minute per side, flipping once it puffs up.
- Repeat with the remaining dough balls.
Serving and Storage Tips
- Reheat tortillas in the same pan, in the microwave, or fry with a little oil for a crunchy taco shell.
- Fold fried tortillas in half and let them cool to hold their shape.
- Store cooked tortillas in an airtight container or freeze for future use.
Perfect for:
Tacos | Wraps | Quesadillas | Homemade Chips
