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Homemade Flour Tortillas (No Yeast, 5 Ingredients)

Homemade Flour Tortillas (No Yeast, 5 Ingredients)

Soft, thin, flexible tortillas from a few simple ingredients. No yeast, cooked in a skillet.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 5 large tortillas
Course: Breads & Rolls
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • About 2 cups (250 g) all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons (45 ml) olive oil
  • ½ cup + 2 tablespoons (150 ml) warm water

Method
 

  1. In a bowl, mix the flour, salt, and baking powder.
  2. 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.
  3. Cover and let rest for 30 minutes.
  4. Divide into balls of 80–100 g (about 3–3.5 oz) each for large tortillas, or smaller balls for small tortillas.
  5. Cover the balls and let them rest another 10 minutes.
  6. Roll each ball out as thin as you possibly can without tearing the dough.
  7. 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.
  8. Move each tortilla straight from the pan to a stack and cover with a clean kitchen towel to keep them soft and flexible.

Notes

The secret to soft, flexible tortillas: Don't overcook them, and move each one straight to a stack covered with a towel. Don't worry if the tortilla still looks pale.
Make ahead: Keep the dough in an airtight container in the fridge for up to 3 days. Take out one ball at a time, roll it out, and cook it in the skillet just before eating.
Tortillas dried out? Sprinkle them with a little water, cover, and microwave for about 20 seconds, until soft and flexible again. Add a few more seconds if needed.
Freezing: Not recommended.
Substitutions
  • Olive oil → neutral oil such as canola, for a milder flavor.