Flour Tortillas

Flour tortillas are best made at home when you can make them the size that you want and they are perfect for filling with sandwich fillings, meats and salads for lunches. I use these flour tortillas to make pinwheel sandwiches, fajitas, crunch wraps and sandwich wraps. Recently I used them to make peri peri chicken wraps. I will be sharing that recipe soon too. 

The best part about making your own flour tortillas is that you only need a handful of ingredients and it takes minutes to come together. I know how I made them, they aren’t filled with preservatives and making them at home is so much cheaper than getting them from the store. 

Preparation Time 25 minutes 

Rest Time 15 minutes 

Cook Time 25 minutes

Yields 16 

Ingredients 

3 cups flour 

1 teaspoon salt 

1 teaspoon baking powder 

1/3 cup oil 

1 cup warm water 

Instructions 

1. Combine the flour, baking powder and salt in a stand mixer’s bowl. Use a dough hook to mix it in until combined. Add the oil and while the mixer is running, add the water and mix it all in on a low speed for 2 minutes until a smooth dough forms. 

2. Transfer the dough to a floured surface. 

3. Divide the dough into 16 pieces. Roll them into balls. 

4. Place them on a lined tray. Cover and allow them to rest for 15 minute. 

5. Roll the dough balls into 6 inch circles. Stack the tortillas on a plate with parchment paper between each one. 

6. Heat a large pan on the stove over a medium heat. Cook each side for 30-45 seconds until golden spots, bubbles form and it puffs up. Remove them from the pan with tongs or a spatula. Stack them up and cover them by either keeping them in a container or in a ziplock bag. You can also keep them covered with a damp kitchen towel. 

7. Serve them warm/ cool them down to use later. 

8. To reheat them, microwave them for 15-30 seconds. They keep well for up to 1 week.