Tortilla Recipe (Mexican Homemade Flour Tortilla) | How to make Homemade Tortilla wraps

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

vegetable oil

🥗Healthier: olive oil

Olive oil is healthier and adds flavor.

Whisk together 1 ½ cups of all-purpose flour, ¾ teaspoon baking powder, and ½ teaspoon salt in a bowl.

Add 2 tablespoons of melted unsalted butter (or oil) and mix well until crumbs start to form.

Gradually add ½ cup of lukewarm water, mixing until a dough starts to form.

Knead the dough until it forms a smooth ball and cleans the bowl.

Cover the dough and let it rest for 30 minutes.

Place the dough on a lightly floured surface and cut it into 8 pieces (or 5 for larger tortillas).

Form the dough pieces into smooth round balls and keep them covered.

Flatten each ball and roll it into thin tortillas using a rolling pin or a tortilla press, rolling as thin as possible.

Preheat a pan on medium to high heat.

Cook both sides of the tortilla for 1 to 2 minutes each.

Transfer the cooked tortillas immediately into a warmer or hotpot and keep them covered until serving.

To reheat tortillas, cover with a lightly damp kitchen towel and microwave for 10 seconds, repeating if needed, or wrap in aluminum foil and warm in a preheated oven at 180C for 8-10 minutes.

To store leftover tortillas, keep them covered until completely cooled, then wrap with plastic wrap or foil and store in an airtight bag in the refrigerator for up to 2 days or freeze for 1 month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens