top of page

Tortillas (flour)


   - 2 cups water

In a bowl, mix together:

   - 6 cups flour

   - 2 tsp salt

   - 2 tsp baking powder

Pour the water (2 cups) into a glass mixing cup and add:

   - 1/2 cup oil

Add the liquid into a well in the dry ingredients and stir until well incorporated and the dough comes together to form a shaggy ball. Knead on a lightly floured surface for about 2 minutes.

Divide dough into 24 equal portions (half-half-half-third) and form each portion into a ball. Flatten each ball and dip it lightly in flour. Cover all flattened balls with a towel and allow to rest for at least 15 minutes (up to 2 hours is fine). 

To cook, heat a griddle or skillet over medium heat. Roll each flattened ball into a very thin circle with a lightly floured rolling pin and stack them between small sheets of wax paper.

When the griddle/skillet is hot, cook each dough circle until the bottom surface has a few light brown spots (ideally 45-60 seconds). Adjust heat if too slow or too fast. Flip and cook the other side for about 15 seconds.

Keep cooked tortillas covered so they stay soft. 


Wipe the griddle/skillet between tortillas if flour accumulates.

bottom of page