Soft, flexible, thin, and so good. And you make them at home with just a few simple ingredients.
No yeast, no special equipment. Just flour, salt, baking powder, olive oil, and warm water, cooked in a dry skillet.
Fill them with whatever you like, for breakfast, lunch, or dinner.
The secret to a soft tortilla is not overcooking it. Move each one straight from the pan to a stack under a clean towel.
Don’t worry if they still look pale. That’s exactly how they should be.
Save this recipe for the next time you’re craving homemade tortillas.
Mix all-purpose flour, salt, and baking powder, then add olive oil and warm water to form a soft, non-sticky dough. Rest 30 minutes, divide into 80–100 g balls, rest 10 more minutes, and roll very thin. Cook in a dry, very hot skillet about 20 seconds per side, twice, and stack under a towel to keep them soft.
Homemade Flour Tortillas (No Yeast, 5 Ingredients)
Ingredients
Method
- In a bowl, mix the flour, salt, and baking powder.
- Gradually add the olive oil and water while mixing, until you get a smooth, soft dough that feels nice to the touch. It shouldn’t be sticky.
- Cover and let rest for 30 minutes.
- Divide into balls of 80–100 g (about 3–3.5 oz) each for large tortillas, or smaller balls for small tortillas.
- Cover the balls and let them rest another 10 minutes.
- Roll each ball out as thin as you possibly can without tearing the dough.
- Heat a dry skillet over high heat. Cook each tortilla about 20 seconds per side, then repeat on both sides once more, until light brown spots appear. Don’t let them dry out or brown too much.
- Move each tortilla straight from the pan to a stack and cover with a clean kitchen towel to keep them soft and flexible.
Notes
- Olive oil → neutral oil such as canola, for a milder flavor.
Frequently asked questions
Yes. These use a little baking powder instead of yeast, and the dough is ready after a short rest.
They were most likely cooked too long. Cook about 20 seconds per side, twice, and stack them under a towel right away.
Yes. Keep it in an airtight container in the fridge for up to 3 days and roll and cook one ball at a time.
Freezing isn’t recommended for this recipe. Make the dough ahead and keep it in the fridge instead.
Sprinkle with a little water, cover, and microwave for about 20 seconds, adding a few more seconds if needed.
