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. A simple recipe to make with flour and water and serve a delicious dinner that the entire family enjoys.
What are flour tortillas?
Flour tortillas are flexible flatbreads used to make sandwiches like enchiladas, 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?
An authentic homemade flour tortilla recipe uses oil and sometimes baking powder. But 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 making 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, dairy-free, using 2 basics ingredients from my pantry.
All you need to make these flour and water dough are 2 ingredients:
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- Flour – all-purpose wheat flour or white spelt flour works for this recipe. Don’t use gluten-free flours. It won’t work. For gluten-free tortillas, try my coconut flour tortillas recipe or almond flour tortillas recipe
- Lukewarm water – thick bath temperature, about 37C to activate the gluten in the flour and create a soft dough that makes chewy tortillas
In a large mixing bowl, add flour and add the water on top – 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.
How to roll flour tortillas?
You have two options to roll, flatten 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, 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 the flour tortillas
Preheat a non-stick 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.
How to store flour tortillas?
You can store the cooked flour tortillas in the fridge for up to 4 days.
First, place the flour tortillas on a plate, 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 to 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, 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 have 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 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 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.
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:
- Garlic powder
- Nutritional yeast
More tortilla recipes
I love to create tortilla recipes playing with different flour and using minimal ingredients. If you are after low-carb keto tortillas or gluten-free tortillas recipes, I have plenty of other tortilla recipes you may also like:
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
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- 2 cups White Wheat Flour all-purpose or white spelt
- ¾ cup Lukewarm Water thick bath temperature
- 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.
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