Easy 2-Ingredient Flour Tortillas Ready In 10 Minutes
These easy Flour Tortillas are soft flour tortillas with just a little chew and made with only 2 simple ingredients, no fat, and no additives.
This is such a simple recipe to make with flour and water, and serves a delicious dinner that the entire family enjoys.
What Are Flour Tortillas?
Flour tortillas are flexible flatbreads used to make sandwiches like enchiladas and tacos or to serve as a side bread to many Mexican dishes.
Sometimes flour tortillas are also served with any grilled meat or as a quick naan bread swap on the side of a chicken tikka masala.
How To Make Easy Flour Tortillas
Are you wondering what can you make with flour and water? If you’re looking for flour and water recipes, these tortillas will be a hit.
It’s an authentic homemade flour tortilla recipe that uses oil and sometimes baking powder.
So if you wonder what to do with flour, well, you can make flour and water tortilla dough!
Yes, you can make tortillas just with flour and water – this is the quickest way to make flour tortillas! And all you have to do is mix white flour and lukewarm water!
No need to add baking powder, salt, yogurt, or oil.
You read it well! It works perfectly with only 2 basic ingredients that we all have in the pantry.
It’s amazing the things you can do with flour and water. And look at the picture. They puff really well when cooking!
Homemade Flour Tortillas Recipe – The Secrets
I have nothing against store-bought tortillas at all. It’s pretty convenient to buy ready-made food some days, and some organic brands provide very good quality flour tortillas.
However, they often contain preservatives, too much salt, and unhealthy fat.
That’s why I tried to make my own flour tortillas, oil-free, and dairy-free, using 2 basic ingredients from my pantry.
Ingredients
All you need to make these flour and water dough are 2 ingredients:
- Flour – all-purpose wheat flour, whole wheat flour, or white spelt flour works for this recipe. Don’t use gluten-free flour. It won’t work. For gluten-free tortillas, try my coconut flour tortillas recipe or almond flour tortillas recipe.
- Lukewarm Water – think bath temperature, about 98°F (37°C) to activate the gluten in the flour and create a soft dough that makes chewy tortillas.
Combining Ingredients
In a large mixing bowl, add flour and add water on top, and stir – make sure the water is not cold, or the dough will be hard to knead.
Then, knead the dough by hand until it comes together into a ball. The dough should be soft, elastic, and consistent.
If too dry, add a bit more water one tablespoon at a time, or if too wet, sprinkle extra flour.
Rolling The Tortillas
You have two options for rolling and flattening flour tortillas:
- Rolling pin – the most classic way to roll tortilla dough as it doesn’t require expensive tools.
- Tortilla press – the easiest way to make flat tortillas with a lovely round shape, but not everyone has a tortilla press at home so let me explain how to roll the dough.
First, divide the dough into 4 equal balls for four large tortillas or into 6 smaller balls for smaller tortillas.
Then, flour the working surface by dusting flour all over it.
Next, place the dough ball in front of you on the floured work surface, pushing down with the palm of your hands to flatten it into a thick circle.
Finally, roll twice in one direction and twice in the other to form a nice round flour tortilla.
Cooking
Preheat a non-stick pan or cast-iron skillet over medium-high heat for at least 60 seconds. You want the pan to be very hot before adding the tortilla.
Also, don’t oil the pan at all, or you will fry the tortillas, and it won’t taste good.
Place the flour tortilla in the pan and cook for 2 minutes on one side. Then, flip it and keep cooking on the other side.
It should start making big bubbles very quickly, and when there are a few golden brown spots, it’s ready.
Stack the cooked tortillas on a plate covered with a clean kitchen towel.
Storage Instructions
You can store the cooked flour tortillas in the fridge for up to 4 days.
First, place the flour tortillas on a plate, and wrap it plate with plastic wrap to prevent the tortillas from drying out in the fridge.
Then, rewarm it in a sandwich press or hot pancake griddle or skillet.
You can freeze flour tortillas in plastic bags and thaw them for 1 hour before using or the day before. Leave the frozen tortillas on a plate at room temperature to thaw.
My 5 Secrets For Flour Tortillas
These 2-ingredient tortillas are one of the simplest flour recipes ever, and they come out surprisingly good!
The flour tortillas are soft and chewy and don’t crack when rolled.
I think that’s all we expect from good tortillas!
But to achieve this result, 5 tricks make these easy flour tortillas puff and are chewy without adding oil, milk, or dairy.
- Use lukewarm water in the mix. Yes, don’t use cold water. The best is lukewarm – think bath temperature water.
- Use a non-stick skillet or crepe pan, or pancake griddle.
- Make sure the pan is very hot before adding the tortillas. I leave my pan on high heat for at least 90 seconds before putting the first tortilla in. It’s even steaming – I know, scary! – but that’s the key point.
- Do not add oil to the pan, or it will fry the tortillas.
- Use white flour – also known as all-purpose flour – regular wheat flour works the best. It does not puff very well with wholemeal flour, I gave it a go, but the texture is not as great, not chewy.
Taste And Texture
This is a plain tortilla recipe with a very similar texture to corn tortillas. They are flexible, chewy, and bland in flavor.
To boost the flavors of these tortillas, you can add a pinch of:
- Salt
- Garlic powder
- Cumin
- Paprika
- Nutritional yeast
And you can serve it with:
- Melted butter
- Lard
- Cheese and turn them into Cheese Quesadilla or Steak Quesadilla
- Meat, black beans, brown rice, salsa, and tomatoes to make burritos.
More Tortilla Recipes
I love to create tortilla recipes playing with different flour and using minimal ingredients.
Have you made these easy 15-minute flour tortillas? Share a review or comment below to connect with me,
Easy Flour Tortillas with 2 Ingredients
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 2 cups White Wheat Flour all-purpose or white spelt
- ¾ cup Lukewarm Water think bath temperature
Instructions
- In a large mixing bowl, add the flour.
- Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
- Add water until it forms an elastic white dough ball.
- Depending on the flour absorption, you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn't stick to your hands. Or add more flour if too sticky. It has to form a dough ball.
- Divide the dough ball into 4 small balls. Sprinkle some extra flour around each ball if too sticky.
- Roll each ball on a hard lightly-floured surface to prevent the dough from sticking, and it will roll easily. Roll until flat and about 10cm/4 inches in diameter. You can sprinkle extra white flour to make the rolling process easier, or for a little crunch, use fine semolina.
- Warm a crepe pan under high heat for 90 seconds. Don't oil the pan! The pan must be really hot to make the tortillas puff.
- Place the tortilla on the hot pan, cook it for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas – it will help them puff.
- Repeat for the next tortillas until they are all cooked.
Notes
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This is the best recipe ever by the way just made my first ever tortilla and it ended up very tasty
My first attempt… not bad at all . Had it with spicy macaroni cheese .. I’m stuffed . Great simple recipie love it
Thank you 🙏
I loved this recipe however mine kind of turned into a bit more of a cross between a wrap and a naan bread and was abit crunchy, however made a brill pizza garlic bread xx
I find that the trick to not have them crisp up like that is as soon as you cook, pop into a large zip lock bag with a piece of paper towel to absorb some moisture and seal. It helps them set softer with the residual moisture.
I’ve looked through this half a dozen times where are the amounts of flour and water?
Just before this comment section, there’s a jump to recipe button on top of the post to see the recipe card in a sec. Enjoy
OMG! So, I wasn’t expecting much, but wow, these are amazing! I ended up doing a trial run, making a single serving. I used 1/4 c. flour and 1 1/2 T. warm water. I rolled it out as thin as I could and did it in my iron skillet. It didn’t bubble as much as yours, but it was perfect just the same. I’m on a low sodium diet, and these are a total game changer! Thank you. 🙂
Can you use self rising fl.
Yes I think it help the dough raise as well.
It’s quite amazing cause I’ve been actually making these for the last couple of weeks now without looking at your recipe. Now for reading your recipe I realize I should use warm water and also the not to oil the pan is also another trick I didn’t know about about. And next time I make it I’ll try it without that
Thank you so much for the kind review!
Hey! I would love to use this recipe for breakfast and I’m thinking of dividing the measurements by 4 since I’m serving only myself. Anyways, I was wondering how big one of theses tortillas are??
I didn’t try this option but it should work. One tortilla is about 7 inches diameter
So i made a dough for some chapatis but instead of using wheatflour i used plain and decided to wrap the dough in a foodbag in the fridge yesterday as the kids didnt want curry and rice, so i thought it must be close to a tortilla wrap and wanted to use it today, and its the exact same magical ingredients thanks for this post tortilla chicken wraps tonight 😅👍🏻
I absolutly love this recipe I will definitly use it again thank you
Can i use almond flour instead of regular flour?
This current recipe won’t work using almond flour only, you need to amend the recipe a bit more to make flexible almond flour tortillas. Try my almond flour tortillas recipe here instead. Enjoy the recipes on the blog, XOXO Carine
HI, can I use plain flour instead?
Sure, Enjoy, XOXO Carine
Can I use plain flour?
Sure, that is what I am using in this recipe, Enjoy, XOXO Carine
I think I did something wrong (i know, how hard is it to mess up 2 ingredients?) but my fire alarm went off while making these and they ended up really hard. Haha that was surely an experience.
The recipe says that this yields 8 tortillas, but we are rolling them into 4 small balls. Am I missing something? I am currently writing the recipe down because I love the simplicity of it and I LOVE tortillas! Thanks!
recipe is for four tortillas 🙂
we made with salt and sugar they were perfect… thanks.
I read this recipe this morning. I have just tried it… I’m speechless! It’s amazing. Definitely going to be making this often. Thanks alot.
Thank you ! XOXO Carine
Thank u
What else can I use to make them soft and last for a few days
I am not sure, I usually store them on plate wrapped with plastic wrap and they stay soft 2-3 days. I rewarm in a pan, brushing water on both sides before and they come out as fresh. Enjoy, XOXO Carine.