Introduction: Homemade Flour Tortillas

About: Medical school graduate, homechef and food blogger. I use local, seasonal ingredients to create tasty and nutritious dishes.

I can’t remember last time I had a store-bought tortilla. I always make my own tender and delicious tortillas. These flatbreads are so easy to make, they taste incredible and they are also budget-friendly. And the best part is that they're ready in less than 40 minutes!

The recipe:

Step 1: Prepare the Ingredients


  • 450g all-purpose flour + 50g extra (for rolling the flatbreads)
  • 1 tsp baking powder
  • 1 tsp salt
  • 240ml lukewarm water
  • 65ml vegetable oil (I used olive oil)


  • a large bowl
  • a flour sifter
  • a wooden spatula
  • a clean towel (or cling film)
  • a knife
  • a rolling pin
  • a skillet


  • tsp = teaspoon
  • Tbsp = tablespoon

Step 2: Prepare the Dough

In a large bowl, sift together the flour, baking powder and salt. Make a well in the center, pour in the lukewarm water and the oil and mix with a wooden spatula until you form a ball.

Bring the slightly sticky dough on a floured working surface and knead it for 3 minutes, or until the surface is smooth. If the dough feels too sticky, feel free to dust it with 1 - 2 tablespoons of flour.

Wrap the dough loosely in cling film and let it rest for 10 minutes.

Step 3: Cut the Dough

After 10 minutes divide the dough. I find it easier to cut the dough in half and then to cut each half into two (at this point I'm having 4 quarters).

If I want to make 8 extra large flatbreads, I cut each quarter into two same-sized triangles.

If I want to make 12 large flatbreads, I cut each quarter into three same-sized triangle.

If I want to make 16 medium flatbreads, I cut each quarter into four same-sized triangles.

Step 4: Shape the Flatbreads

Heat a cast iron skillet over medium - high heat.

Using your fingers, shape each triangle into a ball.

Using a floured rolling pin, roll one of the pieces into a circle about 1 - 2 mm thick. Sprinkle with a little extra flour if it's starting to stick.

Step 5: Cook and Serve

Place one flatbread into the skillet and cook for 2 minutes (1 minute each side), until puffed and light brown.

If the flatbread browns too quickly, lower the heat.

While the first flatbread is cooking, roll the second flatbread. Take a plate and cover it with a clean kitchen towel. Carefully place the first flatbrad on the towel covered plate. Cover the flatbread with the other end of the towel. Proceed the same with the rest of the flatbreads. Stacking them hot one on top of the other, wrapped in a towel makes them soft and chewy.

Serve them warm with your favorite toppings.

Place the leftover flatbreads in an airtight bag and refrigerate them for up to 3 days. When you're ready to use them, sprinkle each flatbread with about 1 tsp of water, wrap them in aluminium foil and rewarm in a 190°C / 375°F oven (gas mark 5) for 10 minutes. This technique will soften them.