Soft and delicious homemade tortillas that are easy to make with ingredients you have in your pantry right now!
Once you have had homemade tortillas you may never go back to store-bought again. These homemade tortillas are so easy to make and you have all the ingredients already in your pantry. They do however require some time for the dough to rest before cooking them.
Not only are these homemade tortillas amazing for tacos, but they are also good in place of pita, naan, or flatbread. I love to use these tortillas for Mediterranean nights where we make faux gyros or as a side to our Mediterranean bowls. They are also great to eat with hummus.
This recipe makes 16 tortillas, therefore I always cut the recipe in half when I make it because there are only three of us. However, the full recipe might work perfectly for your family.
Homemade Tortillas
In a bowl – either use your stand mixer or mix by hand – combine flour, baking powder, and salt. Then slowly pour in olive oil and water into the flour mixture while the mixer runs or mix it together by hand.
Once all the ingredients are combined, divide the dough into 16 pieces. Then slightly flatten each piece of dough and lay it on a tray and cover the dough with a kitchen towel. Allow the dough to rest for 15 minutes to 2 hours. The longer you allow the dough to rest the more time the gluten has to relax.
When you are ready to cook the tortillas, warm up a non-stick frying pan over medium/low heat. Roll out the tortillas on a lightly floured surface until they are fairly thin. Do not stack uncooked tortillas – they will stick to each other. Place the dough in the frying pan and cook for about 45 seconds to a minute or until the tortilla starts to brown. Flip the tortilla and cook for another 15-20 seconds again until the tortilla starts to brown. As the tortillas are finished, stack them inside a clean kitchen towel to allow the tortillas to steam each other. Enjoy!
Homemade Tortillas
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup olive oil
- 1 cup warm water
Instructions
- In a bowl – either use your stand mixer or mix by hand – combine flour, baking powder, and salt. Then slowly pour in olive oil and water into the flour mixture while the mixer runs or mix it together by hand.
- Once all the ingredients are combined, divide the dough into 16 pieces. Then slightly flatten each piece of dough and lay it on a tray and cover the dough with a kitchen towel. Allow the dough to rest for 15 minutes to 2 hours. The longer you allow the dough to rest the more time the gluten has to relax.
- When you are ready to cook the tortillas, warm up a non-stick frying pan over medium/low heat. Roll out the tortillas on a lightly floured surface until they are fairly thin. Do not stack uncooked tortillas – they will stick to each other.
- Place the dough in the frying pan and cook for about 45 seconds to a minute or until the tortilla starts to brown. Flip the tortilla and cook for another 15-20 seconds again until the tortilla starts to brown. As the tortillas are finished, stack them inside a clean kitchen towel to allow the tortillas to steam each other.
