Alright everybody, it’s time for another staple to add to your recipe collection! These tortillas are actually remarkably easy to make; although, it can be a bit time consuming. I like to make these with one other person, ideally. That way, one of you can roll the tortillas into shape, and your buddy can fry them. Makes the whole process faster and more fun! But, of course, as I did today – this can also be a one person job; and let me tell you… homemade is always worth it. Just like everything else in this world, tortillas that come fresh out of a home kitchen are the best.

I love this recipe because it’s simple, delicious, and the tortillas you come away with are soft, flexible, and hearty. The dough is also really easy to roll thin without breaking – which is a nice perk as you make them.

Fill these beauties with whatever you would normally. Make them into burritos, soft tacos, quesadillas, wraps– you name it! Personally, I’m planning to stuff some of them with all of the best sandwich toppings to send for James’ lunch tomorrow, since he’s gotta go straight from work to another appointment, and he will have to eat his lunch on the go.

Also, not gonna lie – when these come right off of the heat, and they’re all puffy and beautiful… just spread some butter on one, roll it up, and have at it. I did right after I made them, and well. I don’t regret it, it was delicious.

Scroll down for the recipe!

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Flour Tortillas

This recipe is remarkably simple to make, and is an inexpensive way to impress your family! This recipe makes 8 10" tortillas.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Mexican

Keyword flour tortilla, tortilla

Prep Time 2 hours

Cook Time 30 minutes

Servings 4 people

Ingredients

• 2 cups all-purpose flour +extra for kneading and rolling
• 1 tsp salt
• 1/4 cup oil (any kind should work fine; I used canola oil in this recipe)
• 3/4 cup water

Instructions

1. Combine all of your ingredients in a medium sized mixing bowl until it comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5-10 minutes or until the dough begins to feel elastic and smooth (it won't be perfectly smooth).

2. Place the dough back in your mixing bowl (ungreased), cover with plastic, and allow to rest for 1 hour at room temperature.

3. Divide the dough into 8 equal sized portions; cover 7 of the pieces with plastic wrap, a cloth, or an upside down mixing bowl to prevent drying out while you work. Generously flour a work surface, and roll 1 piece of the dough into a thin, 10-inch circle, adding more flour to prevent sticking as you go. Repeat with remaining pieces of dough.

4. Heat a large non-stick skillet over medium-high heat, and fry the tortillas in the pan (ungreased) for a few minutes, or until bubbly and the underside is speckled golden brown. Turn over with a fork and continue frying until the other side is done. Remove the tortilla from the heat; repeat with the other circles.

5. Serve immediately, or if you are preparing them ahead, cool completely and then place the tortillas into an airtight plastic bag for storage. Tortillas are best the day they are made, or the day after.

Recipe Notes

Tip: I found that the more generous I was with flour both underneath and on top of the tortillas, the better my "circle" shape was turning out. Otherwise they may look sort of oblong. 

As you can see in my photos, the dough doesn’t have to be smooth right away – just knead it for a good 5 minutes or so, and you should come away with something like this:

Then, give it one last shaping, and throw it in a bowl to rest, like so:

Once the dough has rested and the gluten has relaxed, the dough will look much smoother if you shape it again, as in this picture:

Alllll the heart eyes on this one. Love!

I hope these serve you well! I’m gonna go get myself something to eat…

–Naomi