Print

Homemade Flour Tortilla

Course Bread
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 tortillas
Calories 112 kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour or any flour combination, either all whole wheat or all-purpose. I like the ratio 2:1 all-purpose to whole wheat because it gives the tortilla a nice tan color
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 cup warm water

Instructions

  1. Mix all ingredients together in a bowl and knead for a couple minutes by hand until smooth, or use a stand mixer fitted with the dough hook. Once dough is smooth, divide it into 16 equal pieces, each piece will weigh about 41 grams, if you have a scale and want your tortillas to have equal size.
  2. Roll each piece of dough into a ball. The best way to do this is the following: make a cup shape with your hand and apply pressure on the dough while doing circular motions against the counter. You will form perfect rounds this way.
  3. Place balls in a floured baking sheet or floured counter. Press lightly on top of each piece to make it a tad flat. Cover with a towel and let dough pieces rest for 20 minutes.
  4. Heat a cast iron pan. Roll tortillas out into a 9 inch circle. Add tortilla to hot skillet one by one and cook for about one minute on the first side and 30 seconds on the other side. Don't stack tortillas after you cook them, or the ones on the bottom will get soggy. 

  5. Lay each tortilla in a tray. Once they cool down a little bit, you can put them in a tortilla warmer or another container.

  6. Keep tortillas in the closed container in your fridge for 3-4 days.