Soft, pillowy, and perfectly chewy — these simple flour tortillas come together in minutes with pantry staples and beat anything from a bag.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/3 cup extra virgin olive oil (or other neutral oil)
- 1 cup warm water
Steps
- Mix the dry ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder until evenly combined.
2. Add oil and water: Pour in 1/3 cup extra virgin olive oil (or other neutral oil) and 1 cup warm water. Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Knead the dough: Knead the dough for about 2 minutes until smooth and elastic. It should feel soft and slightly tacky — not sticky. If it’s too dry, add warm water a teaspoon at a time.
4. Rest the dough: Divide the dough into 8 equal balls. Place them on a plate, cover with a clean kitchen towel or plastic wrap, and let them rest for 15 minutes. This relaxes the gluten, making rolling much easier.
5. Roll them out: On a lightly floured surface, use a rolling pin to roll each ball into a thin round, about 8–10 inches in diameter. Work from the center outward, rotating as you go for an even circle.
6. Cook the tortillas: Heat a cast-iron skillet or griddle over medium-high heat — no oil needed. Cook each tortilla for 45 sec–1 min 30 sec per side, until golden-brown spots appear and the surface bubbles up. Stack finished tortillas under a towel to keep them warm and pliable.
Notes
Tips for the best tortillas:
- Don’t skip the rest. That 15-minute rest is key — it prevents the dough from snapping back when you roll it.
- Hot pan = good char. A properly preheated cast iron gives you those beautiful golden spots and a slight smoky flavor.
- Store smart. Stack cooled tortillas with parchment between them and seal in a zip-lock bag. They keep at room temp for 2 days, in the fridge for a week, or frozen for 3 months.
- Reheat right. A quick 20 seconds in a dry skillet or wrapped in a damp paper towel in the microwave brings them right back to life.