The other day I was thinking that it would be great to make some flour tortillas. Today was a perfect rainy day for that. I wanted to make the kind we like, paper thin with bubbles and charred spots. With just a few ingredients I made enough tortillas to last us a few days. When they are fresh and hot right out of the pan you can eat them with just a little sweet butter. Delicious!
flour tortillas
Prep time
Cook time
Total time
These flour tortillas are perfect for a quick dinner. Eat them warm with some butter or fill them with roasted veggies, breaded tofu or lentils.
Author: the teaspoon & the wave
Recipe type: bread
Cuisine: Mexican
Serves: 16
Ingredients
- 3c organic all purpose flour
- ¼c light olive oil
- ¼c grape seed oil
- 1t sea salt
- 1t baking powder
- 1c room temperature water
Instructions
- Add flour, salt and baking powder into the bowl of a stand mixer. Using the paddle attachment, mix well then slowly add the water and the oils.
- Mix until it starts to pull off of the sides and forms into a ball. The dough should be soft and smooth.
- Turn out onto a floured work surface. Roll dough into 16 balls.
- Heat a dry stainless steel skillet in medium heat. With a floured rolling pin, roll each ball out as thin as you can make it without tearing it. Lift the tortilla off of the board carefully and place it gently into the pan.
- Let it cook about 2 minutes. You will see bubbles forming. Flip it onto the side and cook for another minute.
- Stack them onto a plate and eat them while they're still hot. Use them for tacos, quesadillas or as a side for rice and beans. Store any extra in an airtight bag.
- I'd love to hear what you made with them!
Terri Heying says
May 16, 2015 at 12:46 amEverything on your blog is spectacular, you are so good at what you do. I can’t wait to come stay and cook with you someday soon. I miss you everyday. Keep making amazing eats, G Man must be getting fat.