Handmade Tortillas (the best ever!)
It’s no secret that I do not like store bought tortillas. They smell weird and taste worse. I like restaurant tortillas or the ones you can buy at the store that aren’t cooked yet but not the pre-made kind.
These handmade tortillas are so incredibly easy to make. I used to make a different recipe for these but after much research and making them a dozen times I found a better way that lends to softer tortillas that are waaaaaay easier to roll out. This is my final and forever tortilla recipe.
Another wonderful thing about the tortilla recipe is every kitchen in the world should have all 5 ingredients within arm’s reach. I love finding a recipe where I don’t have to add things to my grocery list.
PrintHandmade Tortillas (the best ever!)
Throw away those store-bought tortillas for a much more delicious option!
- Prep Time: 15 minutes (plus 20 minutes inactive)
- Cook Time: 1 minute 30 seconds
- Total Time: 17 minutes plus 20 minutes inactive time.
- Yield: 16 tortillas 1x
Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup olive oil, vegetable oil, or canola oil.
1 cup warm water
Instructions
Combine flour, salt and baking powder in the bowl of a stand mixer and mix well with a spoon or fork. Attach bowl to the mixer and fit with a dough hook.
Add oil and water with mixer running at a low speed. After about 1 minute, or when mixture comes together and begins to form a ball, increase mixing speed to medium. Continue to mix for 1 minute. The dough should be very smooth.
Transfer dough to a lightly floured counter. Divide into 16 equal portions. Lightly coat each piece with flour, form into a ball, and flatten with your palm. Place the flattened pieces of dough on the lightly floured counter and cover with a clean kitchen towel and allow to rest for at least 20 minutes (or up to as much as 2 hours) before continuing. The rest time will make the dough easier to roll out and not shrink when you pick them up after rolling.
When you’re ready to start rolling them out, heat a large pan over almost medium-high heat. Roll each piece into a rough circle, about 6-7 inches in diameter, keep your counter and rolling pin lightly floured. The thinner you roll them the better, in my opinion. Don’t stack uncooked tortillas on top of each other or they will stick together. I cook one as I’m rolling another.
When the pan is hot, place one tortilla into the pan and cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is starting to bubble. If cooking too fast, lower the heat a little. If it’s taking longer than a minute to see a few brown spots on the underside of tortilla, increase the heat a little. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan and stack on a plate with a large towel on the bottom that can fold over the top of the tortilla to keep warm and soft. Continue process with all tortillas.
Store in an airtight container or resealable bag in refrigerator for up to 10 days.
Notes
If you don’t cover with a towel after cooking the tortillas will not stay as soft and wonderful so it’s a must!
To freeze, separate tortillas with parchment paper or wax paper and place in a resealable bag before freezing.
Made these cause Sam’s Club has been out of stock with their uncooked tortillas for a month and we finally ran out and they are delish. Not even that much work–just rolling out each tortilla is the most time consuming part. And when Brianna says “the thinner the better” she ain’t lying. The first one I did was a bit too thick, so I made them as thin as possible after that–so much better!
Made these on Monday, so good and very easy to follow directions.
These are so super easy to make and they taste so good!
This is my go to tortilla recipe. I just made this again with my kids. This is an easy recipe that always has amazing results.