Homemade Tortillas
Ingredients
- 2 cup All-purpose flour, whole wheat flour, or gluten-free flour blend
- 1/2 tsp Salt
- 3 Tbsp Olive oil
- 3/4 cup Warm water add gradually as needed
Method
- Combine the flour and salt in a mixing bowl.
- Add the olive oil and mix until evenly distributed.
- Add the warm water gradually, mixing until a soft dough forms.
- Knead the dough until smooth and pliable, about 2 to 3 minutes.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
- Divide the dough into 8 equal pieces and shape each piece into a ball.
- Heat a dry skillet or comal over medium-high heat until hot.
- Roll one dough ball into a thin round while keeping the remaining dough covered.
- Place the tortilla in the dry hot skillet or comal.
- Cook until bubbles begin to form and the underside develops light brown spots, about 30 to 60 seconds.
- Flip the tortilla when the bubbles are visible and the bottom has light brown spots.
- Cook the second side until lightly browned and cooked through, about 30 to 60 seconds.
- Transfer the cooked tortilla to a clean kitchen towel and keep covered while cooking the remaining tortillas.
Notes
All-purpose flour gives the softest and most flexible tortillas and usually needs the least adjustment.
Whole wheat flour absorbs more water, so add a little extra warm water if the dough feels dry or cracks while rolling.
For a gluten-free flour blend, use a blend designed for cup-for-cup baking and let the dough rest well so the flour can fully hydrate.
Store cooled tortillas in an airtight container in the refrigerator and reheat briefly in a dry skillet before serving.