Quick and easy homemade flour tortillas with step by step guides and photos that is ready in less than 30 minutes. Don’t buy flour tortilla anymore, make it yourself.
Well, who don’t love mexican food, especially their tacos. I like to have at least once a week mexican night with different filling of tacos. Sometimes, I also use flour tortillas as my breakfast wrap when I just don’t know what to cook for breakfast.
I never really think about making my own flour tortillas as they sell it in supermarket here in Sydney. Why making it when you can use that time to create something new with the existing flour tortillas. Therefore I never make my own, and never bother to make. Moreover, I have bad experiences in making tortillas that it came out so dry.
Until recently, when I published few post of Tacos like breakfast tacos with bacon and egg and steak tacos with indonesian salad, my best friend in Indonesia was actually so into the Tacos recipe. Unfortunately, she couldn’t find flour tortillas in Indonesia. Well, we don’t have much mexican food there yet. That’s why I researched few recipes and tried making my own flour tortillas.
I couldn’t believe how easy it is to make my own flour tortillas. I used to make my own Indian flatbread before, and I don’t like it as it’s hard to knead. Flour tortillas with all purpose flour is so much easier to knead, and I can make my own flour tortillas in less than 30 minutes.
I like to make it in a smaller portion, enough for two of us, and make again when I feel like having mexican dinner. This recipe could only make 4 flour tortillas. I usually use it once for dinner, and the leftovers as wrap for tomorrow breakfast with scrambled egg. My fridge is pretty small, that I couldn’t make a big batch of flour tortillas and store it in the fridge.
With only 1 cup of plain flour for 4 flour tortillas, I could easily knead it with hand. If I know earlier that flour tortillas is so easy to make at home, I won’t even buy flour tortillas anymore. It’s so much cheaper making it by myself. Well, the disadvantages is that I couldn’t make the perfect circle shape of flour tortillas. I have kept trying and trying, it just doesn’t come out that perfectly circle. Well, it doesn’t really bother me as it’s just wrap.
The secret in having a soft flour tortillas is to always cover with clean towels. Don’t let it stand uncover otherwise it will dry out. This is the mistake that I did before. My flour tortillas turn out really dry, and I never make it myself anymore. Now after I finally realised my mistakes, I find it better to make my own flour tortillas than buying it.
Here’s what you will need to make 4 flour tortillas:
- 1 cup plain flour
- 1/3 tsp baking powder
- 1/3 tsp salt
- 1.5 tablespoon oil
- 1/3 cup warm water
In a medium bowl, mix plain flour, baking powder and salt. Make a well in the middle, and add oil and warm water.
Knead it for a while until it is smooth. Cover the bowl with clean towel and let it rest for 15 minutes.
Heat pan. Sprinkle some flour in the table, and roll the dough. Divide into 4.
Keep the rest of 3 balls in the bowl covered with clean towel while working on one ball. Using rolling pin, roll the ball into a thin circle.
Once the pan is really hot, place the rolled dough in the pan. Once it starts to bubble, flip the tortilla and cook for few more minutes until it has few brown spots on the bottom surface. Remove the tortilla and place it in a bowl covered with clean towel.
Repeat the steps with the rest of 3 balls. It’s better to start rolling the dough once it is ready to cook, don’t stack uncooked rolled dough together.
Once it is cooled, store in air tight zip lock bag and can be stored in the fridge for up to 1 week. Warm it up in the pan or microwave to serve.
- 1 cup plain flour
- ⅓ tsp baking powder
- ⅓ tsp salt
- 1.5 tablespoon oil
- ⅓ cup warm water
- In a medium bowl, mix plain flour, baking powder and salt.
- Make a well in the middle, and add oil and warm water.
- Knead it for a while until it is smooth.
- Cover the bowl with clean towel and let it rest for 15 minutes.
- Heat pan. Sprinkle some flour in the table, and roll the dough. Divide into 4.
- Keep the rest of 3 balls in the bowl covered with clean towel while working on one ball.
- Using rolling pin, roll the ball into a thin circle.
- Once the pan is really hot, place the rolled dough in the pan.
- Once it starts to bubble, flip the tortilla and cook for few more minutes until it has few brown spots on the bottom surface.
- Remove the tortilla and place it in a bowl covered with clean towel.
- Repeat the steps with the rest of 3 balls. It's better to start rolling the dough once it is ready to cook, don't stack uncooked rolled dough together.
- Once it is cooled, store in air tight zip lock bag and can be stored in the fridge for up to 1 week. Warm it up in the pan or microwave to serve.