There’s nothing better than warm, homemade tortillas fresh off the skillet! These are soft, simple to make, and use olive oil instead of butter or shortening. Perfect for taco night, wraps, or snacking while they’re still warm. Not that I’d know anything about sneaking one or two.
Ingredients
● 2 cups all-purpose flour
● ½ teaspoon salt
● ¾ teaspoon baking powder
● 3 tablespoons olive oil
● ¾ cup warm water
Instructions
1. Mix it up.
Add the flour, salt, and baking powder to a large bowl and give everything a good stir.
2. Add the olive oil.
Pour in the olive oil and mix until the flour looks a little crumbly.
3. Make your dough.
Slowly add the warm water, stirring until a soft dough forms. If it feels too dry, add a tiny splash more water.
4. Knead and let it rest.
Place the dough on a lightly floured surface and knead for 3 to 5 minutes until smooth. Cover with a clean towel and let it rest for 20 to 30 minutes. This makes rolling much easier!
5. Roll them out.
Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball with a rolling pin into a thin circle, about 7 to 8 inches wide. They don’t have to be perfect. A little homemade charm is always welcome!
6. Get that skillet hot.
Heat a dry skillet over medium-high heat. You don’t need to add any extra oil.
7. Cook those tortillas.
Place one tortilla in the hot skillet and cook for about 30 to 60 seconds, until bubbles form and little golden spots appear. Flip and cook the other side for another 20 to 40 seconds. Keep an eye on them so they don’t get too crispy.
8. Keep them warm.
Place each cooked tortilla under a clean kitchen towel while you finish the rest. This helps keep them soft and flexible.
And that’s it! Serve them warm with your favorite fillings and enjoy a little homemade goodness.
A little tip: Store leftover tortillas in an airtight container in the fridge for up to 5 to 7 days, or freeze them with parchment paper between each one for later. Homemade tortillas whenever you want? Sounds pretty lovely to me!
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