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.
So that’s my secret, the quickest way to make flour tortillas is to simply mix white flour and lukewarm water! No need to add baking powder, salt, yogurt, or oil.
Yes, you read it well, it works perfectly with only 2 basic ingredients that we all have in the pantry. And look at the picture, they puff really well when cooking! Amazing, right?
I love to serve these tortillas with any grilled meat or even with my chicken tikka masala – way faster than making naans!
Homemade Flour Tortillas recipe – the secrets
I have nothing against store-bought flour tortillas at all. It’s pretty convenient to buy ready-made food some days and some organic brands are providing very good quality flour tortillas.
However, they often contain preservatives, lots of salt, or unhealthy fat. That’s why I simply tried to make my own flour tortillas using 2 basics ingredients from my pantry.
It came out surprisingly good! The flour tortillas are soft, chewy and don’t cracks when rolled. I think that’s all we expect from good tortillas, right?
These are my 5 rules to make easy flour tortillas that puff and have a little chew 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 flat crepe or pancake pan.
Make sure the pan is super 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 into 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.
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Here are some other easy 4-ingredient gluten-free tortilla recipes you may also like:
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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/4in 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 and cook 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.
Pan: use a pancake or crepe pan and don't oil the pan or it will fry the tortilla. The pan must be very hot, don't reduce heat while you cook all the tortillasFreeze: You can freeze the tortillas in plastic bags. Simply wait until they cool and freeze for later. You can defrost them and rewarm in a hot oven at 160C for 2 minutes or in a sandwich press.Salt: there's no need for salt in this recipe. If you like you can add 1/4 teaspoon salt for your taste.