Homemade Flour Tortillas Recipe with Olive Oil
Soft homemade wheat-flour tortillas cooked on a dry skillet until spotted and flexible.
These homemade flour tortillas use flour, olive oil, salt and warm water for soft, flexible rounds. The source mentions corn flour as an alternative, but ordinary flour and corn masa behave differently, so this recipe focuses on the flour version. Resting the dough relaxes the gluten and makes each round easier to roll thin. Cook on a hot dry skillet just until bubbles and light brown spots appear, then keep the tortillas wrapped in a clean towel. Combine flour and salt. Stir in olive oil, then add warm water gradually until a shaggy dough forms. Knead 4 to 5 minutes until smooth. Cover and rest 20 minutes. Divide dough into 8 equal pieces and roll into balls. Keep covered.
Recipe card
Homemade Flour Tortillas Recipe with Olive Oil
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dough
Combine flour and salt. Stir in olive oil, then add warm water gradually until a shaggy dough forms.
Knead and rest
Knead 4 to 5 minutes until smooth. Cover and rest 20 minutes.
Divide
Divide dough into 8 equal pieces and roll into balls. Keep covered.
Roll rounds
On a lightly floured surface, roll each ball into a thin 20-cm round.
Cook
Heat a dry skillet over medium-high. Cook each tortilla 30 to 45 seconds per side, until bubbles and scattered brown spots appear. Stack in a clean towel.
How to tell when it is ready
Heat a dry skillet over medium-high. Cook each tortilla 30 to 45 seconds per side, until bubbles and scattered brown spots appear. Stack in a clean towel.
Tips
- Combine flour and salt.
- Knead 4 to 5 minutes until smooth.
- Divide dough into 8 equal pieces and roll into balls.
- On a lightly floured surface, roll each ball into a thin 20-cm round.
Troubleshooting
- If dough cracks, knead in water a teaspoon at a time.
- If tortillas turn crisp, lower the heat and shorten cooking time.
Substitutions
- Use a neutral oil instead of olive oil.
- Use a gluten-free tortilla recipe for a wheat-free option.
Variations
- Add a pinch of cumin to the dough.
- Use part whole-wheat flour for a nuttier flavour.
Serving suggestions
- Use for tacos or wraps.
- Make quesadillas with cheese and vegetables.
- Serve warm beside soup.
- Cut into wedges and toast for chips.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Store wrapped at room temperature for 1 day or refrigerate up to 4 days. Freeze with parchment between tortillas for up to 2 months.
Storage
Store wrapped at room temperature for 1 day or refrigerate up to 4 days. Freeze with parchment between tortillas for up to 2 months.
Food safety
Cool before storing. Reheat until hot and flexible before serving.
Frequently asked questions
Can I make corn tortillas with this recipe?
No. Corn tortillas need masa harina and a different dough formula. This recipe is for wheat-flour tortillas.
How should I store homemade flour tortillas?
Store wrapped at room temperature for 1 day or refrigerate up to 4 days. Freeze with parchment between tortillas for up to 2 months.
Use for tacos or wraps. Store wrapped at room temperature for 1 day or refrigerate up to 4 days. Freeze with parchment between tortillas for up to 2 months.
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