I’ve made this flour tortilla recipe I found at taste of home for quite a while now, and every time, I’ve received good feedback, whether from family or friends. It really is a simple, no fail recipe for flour tortillas.
Whether for everyday snacking, lunches, tacos, casseroles, or my Ranch Chicken Enchiladas recipe, this flour tortilla recipe is one you’ll want in your pocket. Because they are simple to make and do not take very much time, I rarely buy tortillas at the grocery store.
To make these Flour Tortillas you will need:
All-purpose flour
Salt ( I use sea salt but you can use table salt just as well)
Water
Olive oil
Directions:
Combine flour and salt, using a whisk.
Then add water, then the olive oil.
Combine all together using a wooden spoon, leaving no dry flour.
Let dough rest for about 10 minutes.
On a lightly floured surface, divide dough into 8 equal sections.
Roll out each section into a circle about 7 inches in diameter
You can make them pretty or just do it quickly, which is what I did here. They taste great either way.
In a non oiled skillet, cook tortillas over medium heat until just starting to brown in spots, flip and cook on the other side until just starting to brown and set aside in a dish.
For softer tortillas flip them over and take them off of the heat just before they brown
Flour tortillas
Ingredients
- 2 Cups All-purpose flour
- 1/2 teaspoon Salt
- 3/4 Cup + 1 Tablespoon Water
- 3 Tablespoons Olive Oil
Directions
- Combine flour and salt with a whisk.
- In measuring cup, add water, then oil. Stir a bit before pouring water mixture into tortillas.(this is key for smooth tortillas).
- Stir with a wooden spoon to incorporate all ingredients together until no dry flour remains, scraping the sides of the bowl the best you can.
- Let tortilla dough rest for about 10 minutes.
- Turn dough out of bowl onto a lightly floured surface.
- Divide dough into 8 equal portions
- Place a large frying pan on stove top over medium heat.
- Use a rolling pin to roll each lump of dough into a circle, about 7 inches in diameter.
- Once you have a tortilla rolled out, cook in pan over medium heat for about 1-2 minutes then flip over for an additional 30 seconds.
- Repeat with remaining tortillas.
- For softer flexible tortillas, cook until just a a few light brown spots appear.
- Each stove may vary so adjust heat and cook time to suit you and your stove-top.
- serve warm with desired toppings.
- To Store flour tortillas, place in a zip-lock bag or airtight container once they are completely cool. They will keep on kitchen counter for up to 3 days or for a week in the refrigerator.
This post was all about making no fail flour tortillas from scratch.
What is your favorite way to use flour tortillas?
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