Flour Tortillas

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Mary Ann Addis

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There is nothing like having homemade flour tortilla. Typically I double the batch and freeze a few for days when I need to whip up some breakfast tacos or quesadillas. Super easy to make, vegan, and perfect in every way!


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Flour Tortillas

There is nothing like having homemade flour tortilla. Super easy to make, vegan, and perfect in every way!
Active Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Mexican
Keyword: Tortillas, Vegan


8 Tortillas

  • 3 cups Bread Flour
  • 2 tsp Baking Powder
  • 1 ½ tsp Kosher Salt
  • 1/3 cup Vegetable oil, plus 1 tablespoon
  • 2 1/8 cups Boil Water

16 Tortillas

  • 6 cups Bread Flour
  • 4 tsp Baking Powder
  • 3 tsp Kosher Salt
  • cup Vegetable Oil, plus 2 tablespoons
  • 2 ¼ cup Boil water


  • In a mixing bowl or a standing mixer, add the flour, salt, baking powder and oil.
  • I typically mix with a wooden spoon, but you can certainly use a dough hook in a mixer on low speed. The texture will resemble barely wet sand. You can squeeze it in your hand see it hold together.
  • Add the boiling water, about ½ cup at a time (with the mixer on low speed). Continue adding the water until the dough comes together. A wooden spoon does the job too!
  • If using your hands, remove from the bowl, and knead for 2-4 minutes until its surface is smooth. Because of the oil, it won't be a sticky dough. (For the mixer, run for another 2-4 minutes). Squeeze the dough to create dough balls. Place them in the bowl, and let them rest for 15 minutes covered with a warm, damp towel.
  • Heat up a nonstick pan over medium heat. Flour the work surface, and drench the dough ball in the bread flour.
  • Using a rolling pin, roll out the dough, turning the dough after each roll to create a circle. I like wiping a bit more flour over the tortilla.
  • Cook the tortilla on a nonstick pan until bubbles grow large. Flip over and cook again until lightly browning appears. You want to stay close by to avoid burning.
  • Place cooked tortilla in either a tortilla warmer, or between dish towels. Avoid using foil or a container with a lid because this will create condensation and thus, soggy tortillas.



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