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Easy Flour Tortillas From Scratch – 5 Ingredients
There’s something magical about pulling a stack of warm, soft easy flour tortillas off the griddle — especially when you made them yourself with just five pantry staples. I still remember the first time I made these easy flour tortillas from scratch in my tiny New York City apartment. The smell of toasted flour filled the kitchen, and my husband walked in and said, “This smells like a real Mexican restaurant.” That moment convinced me: these easy flour tortillas were never going to be a store-bought item again in our home. Whether you’re a seasoned cook or brand new to making tortillas, this easy homemade tortilla recipe will give you soft, pliable results every time — no special equipment required.
What I love most about this easy flour tortillas recipe is how versatile it is. These tortillas are sturdy enough to hold a hefty taco filling yet tender enough to eat on their own with a smear of butter. The texture is what I call “pillow with a purpose” — soft but not doughy, with just enough chew to feel substantial. Growing up in Morocco, we made similar flatbreads in my mother’s kitchen, so the rhythm of mixing, resting, and rolling dough feels like home to me. My French culinary training later taught me the importance of resting dough for gluten relaxation — a tiny trick that makes all the difference in these soft flour tortillas. Pair these with our best ground beef taco recipe for a weeknight dinner that tastes like a celebration.
What sets these easy flour tortillas apart from every other recipe I’ve tried is the method — specifically, using hot water and a short rest. This flour tortilla recipe for burritos and tacos works because the hot water hydrates the flour instantly, creating a dough that rolls out like a dream. Plus, this simple tortilla recipe no mixer requires just a bowl and your hands, though I’ll show you how to use a stand mixer if you prefer. With this how to make flour tortillas from scratch guide, you’ll be cranking out restaurant style flour tortillas in no time. And yes — these are flour tortillas without lard, making them accessible to everyone. Let’s dive into this easy Mexican tortilla recipe that will change your homemade dinner game forever.
Why This Easy Flour Tortillas Recipe Is the Best
After testing dozens of easy flour tortillas recipes over the years, I can confidently say this one delivers the perfect balance of simplicity and flavor. The secret is in the technique — using hot water creates a dough that’s incredibly forgiving, even for beginners. This easy flour tortillas method comes directly from my time cooking alongside Mexican grandmothers who taught me that the best tortillas don’t need fancy equipment, just patient hands and quality ingredients. The flavor secret here is also about the fat: vegetable oil gives you soft flour tortillas that stay pliable for days, while the baking powder adds a slight lift that makes each bite tender. For more delicious Mexican-inspired meals, try our chicken burrito recipe that pairs beautifully with these tortillas.
The texture of these easy flour tortillas is what truly sets them apart. By resting the dough for at least 15 minutes, the gluten relaxes and the flour fully hydrates, resulting in tortillas that roll out thin without snapping back. This is the same principle I learned in pastry school in Paris — rest your dough, and it will reward you. When you cook these easy flour tortillas in a hot cast iron skillet, they puff up with little air pockets, creating that distinctive restaurant style flour tortillas look and feel. The best flour tortilla recipe for tacos should be sturdy enough to hold fillings without tearing, and this one delivers exactly that — every single time.
What makes this easy flour tortillas recipe foolproof is the minimal ingredient list and the clear visual cues I’ll walk you through. You don’t need a tortilla press, a mixer, or any special skills. Just 5 ingredients and 20 minutes of active time. This flour tortillas 5 ingredients approach makes it the perfect easy homemade tortilla recipe for busy weeknights when you want something special without the fuss. I’ve tested this recipe with home cooks of all skill levels, and the feedback is always the same: “I can’t believe I’ve been buying tortillas all these years.” Once you master this how to make flour tortillas from scratch guide, you’ll never go back to store-bought.
Easy Flour Tortillas Ingredients
I love how simple the shopping list is for these easy flour tortillas. Everything comes together with basic pantry staples — no fancy trips to specialty stores required. When I’m at my local NYC farmers market or bodega, I grab these ingredients without even thinking. The beauty of this easy flour tortillas recipe is that you probably already have everything in your kitchen right now.
Ingredients List
- 3 cups all-purpose flour (plus more for dusting)
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water (roughly 110°F)
Ingredient Spotlight
All-Purpose Flour: This is the backbone of your easy flour tortillas. I use standard all-purpose flour for the most reliable results — it has the right amount of protein to create structure without making the tortillas tough. If you’re wondering, “Can I use all-purpose flour instead of bread flour for homemade flour tortillas?” the answer is yes, all-purpose is actually preferred because bread flour creates too much gluten, resulting in chewy, tough tortillas. For a whole wheat version, substitute up to half the flour with whole wheat pastry flour, but know that the texture will be slightly denser.
Hot Water (110°F): The temperature of the water is crucial for these easy flour tortillas. Hot water — roughly the temperature of a warm cup of tea — helps hydrate the flour quickly and relaxes the gluten, making the dough easier to roll out. This is the warm water method that professional tortillerias use. If the water is too cold, the dough will be stiff and hard to roll; too hot and it can kill the baking powder’s lift. Aim for about 110°F, which is warm to the touch but not burning.
Vegetable Oil: This is what keeps these easy flour tortillas soft and pliable, even the next day. I use vegetable oil for a neutral flavor, but you can substitute melted shortening or lard for a more traditional taste. These flour tortillas without lard (using vegetable oil) are just as soft and flavorful — lard adds a subtle richness but isn’t necessary for great results. If you use olive oil, expect a slightly fruitier flavor and a touch more firmness.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| All-purpose flour | Whole wheat pastry flour (up to 50%) | Denser, nuttier flavor; slightly less pliable |
| Vegetable oil | Melted shortening or lard | Richer flavor; even softer texture |
| Baking powder | Sourdough starter (2 tbsp, reduce water) | Tangy flavor; more complex texture |
| Table salt | Sea salt or kosher salt (1.5 tsp) | More pronounced salty flavor; similar texture |
How to Make Easy Flour Tortillas From Scratch — Step-by-Step
Making easy flour tortillas from scratch is simpler than you think. Follow these steps, and you’ll have warm, soft tortillas in under an hour. I’ve included my best pro tips and common mistakes to avoid so your first batch turns out perfect.
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder. Whisk briefly to distribute the leavening and salt evenly throughout the flour. This ensures every tortilla gets the same consistent texture. Alternatively, you can do this in the bowl of a stand mixer fitted with the dough hook — both methods work beautifully for these easy flour tortillas.
💡 Lora’s Pro Tip: Always whisk your dry ingredients even if you’re using a stand mixer. This prevents pockets of baking powder that can create bitter spots in your easy flour tortillas.
Step 2: Add the Fat and Water
Add 1/3 cup vegetable oil to the flour mixture and stir until it resembles coarse crumbs. Then pour in 1 cup of hot water (about 110°F). Stir with a wooden spoon or the dough hook until a shaggy dough forms. If using a stand mixer, run it on medium speed for 1-2 minutes, stopping once to scrape the sides.
⚠️ Common Mistake to Avoid: Adding water that’s too hot can kill the baking powder’s lifting power. The water should feel hot to the touch — like a comfortable bath — but not scalding. Use an instant-read thermometer if you’re unsure; 110°F is the sweet spot for easy flour tortillas.
Step 3: Knead and Rest the Dough
Transfer the shaggy dough to a well-floured work surface. Knead gently for 1-2 minutes — just until the dough comes together into a smooth ball. Don’t over-knead; these easy flour tortillas need a tender hand. Divide the dough into 16 equal portions, roll each into a ball, and flatten slightly with your palm. Cover with a clean kitchen towel and let rest for at least 15 minutes (up to 1 hour).
💡 Lora’s Pro Tip: The resting step is non-negotiable for soft flour tortillas. This is the most important part of the how to make flour tortillas from scratch process. The rest allows the gluten to relax so your tortillas roll out thin without snapping back.
Step 4: Roll Out the Tortillas
On a lightly floured surface, roll each dough ball into a circle about 6 inches in diameter. Keep the rolling pin and surface lightly dusted with flour to prevent sticking. Work one tortilla at a time and avoid stacking them — place them on a floured sheet of parchment paper if you need staging space.
⚠️ Common Mistake to Avoid: Stacking raw tortillas on top of each other before cooking makes them stick together and tear when you try to separate them. This is a common frustration for beginners making easy flour tortillas from scratch. Use parchment paper or lightly floured wax paper between layers.
Step 5: Cook the Tortillas
Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Place one rolled tortilla in the dry, hot skillet. Cook for about 1 minute — you’ll see small bubbles form on top and golden brown spots appear on the bottom. Flip and cook for another 30-45 seconds. The tortilla should puff slightly. Transfer to a clean kitchen towel and wrap loosely to keep warm and soft.
💡 Lora’s Pro Tip: If your tortilla takes longer than 1 minute to brown, increase the heat. If it browns too quickly, reduce the heat. The goal is golden brown spots in about 60 seconds — this timing is key for soft flour tortillas that stay pliable.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Mix dry ingredients | 30 seconds | Evenly combined, no clumps |
| 2 | Add oil and hot water | 1–2 minutes | Shaggy dough forms |
| 3 | Knead and rest dough | 2 min knead + 15 min rest | Smooth, supple dough |
| 4 | Roll out each tortilla | 30 seconds each | 6-inch circle, even thickness |
| 5 | Cook in hot skillet | 1 min + 30 sec on flip | Bubbles form, brown spots appear |
Serving & Presentation
These easy flour tortillas are incredibly versatile. Serve them warm straight from the skillet with a pat of butter and a sprinkle of sea salt for a simple snack that transports me back to my mother’s kitchen in Morocco, where we’d eat fresh flatbreads with olive oil and honey. For a full Mexican meal, use these as the base for tacos, burritos, or enchiladas. I love making a big batch for taco night with our easy beef enchilada recipe — the soft tortillas soak up the sauce beautifully without falling apart.
In my New York City kitchen, I often serve these easy flour tortillas with a simple black bean soup or alongside grilled vegetables for a light summer dinner. They also make fantastic wraps for lunch — just fill with leftover chicken, avocado, and a squeeze of lime. The key is to warm them briefly in a dry skillet or directly over a gas flame for that slightly charred, restaurant-style finish. For a fun appetizer, cut them into wedges, brush with olive oil, and bake until crisp for homemade tortilla chips.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Black beans, Mexican rice, grilled corn | Soaks up sauces and adds texture contrast |
| Sauce / Dip | Salsa verde, guacamole, sour cream, hot sauce | Soft tortillas are perfect for dipping and wrapping |
| Beverage | Agua fresca, horchata, cold beer, margaritas | Refreshing contrast to the warm, savory tortillas |
| Garnish | Fresh cilantro, lime wedges, crumbled cotija cheese | Brightens flavors and adds freshness |
Make-Ahead, Storage & Reheating
One of the best things about these easy flour tortillas is how well they store. I often make a double batch on Sunday so I have them ready for quick lunches and dinners throughout the week. As a busy NYC food blogger, having a stack of these soft flour tortillas in the fridge means I’m always 10 minutes away from a satisfying meal. The key to successful make-ahead is cooling them completely before storing, then reheating properly to restore their pliability.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Ziplock bag or airtight container | 5–7 days | Warm in dry skillet 30 sec per side |
| Freezer | Freezer bag with parchment between layers | 2–3 months | Thaw at room temp, then reheat in skillet |
| Make-Ahead | Store dough balls in fridge, covered | Up to 2 days in advance | Bring to room temp before rolling |
My favorite way to reheat these easy flour tortillas is in a dry cast iron skillet over medium heat — about 30 seconds per side brings back that fresh-off-the-griddle softness. If you’re in a hurry, wrap a stack in a damp paper towel and microwave for 30 seconds. The steam will soften them instantly. For flour tortilla recipe for burritos, I recommend warming each tortilla individually before filling so they’re pliable enough to fold without cracking. Never refrigerate your easy flour tortillas without sealing them tightly, or they’ll dry out and become brittle.
Variations & Easy Swaps
Once you’ve mastered the basic easy flour tortillas recipe, the possibilities are endless. Here are my favorite variations, each tested multiple times in my NYC kitchen. Whether you’re looking for gluten-free options or want to add a flavor twist, these easy flour tortillas can be adapted to suit any craving or dietary need.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Herb & Garlic | Add 2 tbsp minced herbs + 1 tsp garlic powder | Wraps and quesadillas | Same as original |
| Whole Wheat | Replace 1.5 cups flour with whole wheat | Healthier lunch wraps | Slightly harder to roll |
| Spiced Cumin | Add 1 tsp ground cumin to dry mix | Tacos and fajitas | Same as original |
Herb & Garlic Tortillas
This is my go-to variation when I want to elevate my easy flour tortillas for a dinner party or special meal. Finely chop fresh cilantro, parsley, or chives — about 2 tablespoons total — and add them along with 1 teaspoon of garlic powder to the dry ingredients. The herbs fleck the tortillas beautifully and infuse every bite with savory flavor. This variation works wonderfully for our copycat Chipotle recipes, giving you that restaurant-style flavor at home. The herbs also make these tortillas visually stunning for serving at gatherings.
Whole Wheat Tortillas
For a heartier, more nutritious version of these easy flour tortillas, substitute half the all-purpose flour with whole wheat pastry flour. The dough will be slightly more demanding — you may need an extra tablespoon of water to compensate for the whole wheat’s extra absorbency. These tortillas have a wonderful nutty flavor and pair beautifully with robust fillings like grilled vegetables, black beans, and sharp cheeses. They’re slightly less pliable than the all-purpose version, so I recommend rolling them a touch thinner and cooking them a few seconds longer.
Spiced Cumin Tortillas
Drawing inspiration from my Moroccan roots, I love adding warm spices to these easy flour tortillas. Ground cumin adds an earthy, smoky depth that pairs perfectly with taco fillings, especially grilled meats and roasted vegetables. Simply stir 1 teaspoon of ground cumin into the flour mixture before adding the liquid. This simple tortilla recipe no mixer comes alive with this one addition, transforming plain tortillas into something truly special. For an extra layer of flavor, toast the cumin seeds in a dry pan for 30 seconds before grinding them. This variation turns the best flour tortilla recipe for tacos into something truly unforgettable.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour for homemade flour tortillas?
Yes, absolutely — and I actually recommend all-purpose flour over bread flour for these easy flour tortillas. Bread flour has a higher protein content (12-14%) which creates more gluten, resulting in tougher, chewier tortillas. All-purpose flour (10-12% protein) gives you that perfect tender, pliable texture that makes these soft flour tortillas so irresistible. If you only have bread flour on hand, you can still use it, but expect a firmer, less tender tortilla. For the best results with this easy homemade tortilla recipe, stick with all-purpose flour. The lower protein content is what allows these flour tortillas 5 ingredients to stay soft even after reheating.
How long do I need to rest the dough for soft flour tortillas?
Resting the dough for at least 15 minutes is essential for achieving soft flour tortillas. This is one of the most important steps in this how to make flour tortillas from scratch guide. During the rest, the gluten in the dough relaxes and the flour fully hydrates, making the dough much easier to roll out without it snapping back. You can rest the dough for up to 1 hour — longer is actually better. If you’re planning ahead, you can even make the dough balls and refrigerate them covered for up to 2 days. This easy flour tortillas recipe is forgiving, but skipping the rest will result in tough, hard-to-roll dough that produces dense tortillas.
What can I substitute for lard in flour tortillas to keep them soft?
You can easily make flour tortillas without lard and still achieve soft, pliable results. Vegetable oil is my preferred substitute — it creates beautifully soft flour tortillas that stay tender for days. Melted shortening is another excellent option that mimics the texture of lard very closely. For a healthier twist, you can use avocado oil or even olive oil, though olive oil will add a slightly fruitier flavor. The key to keeping these easy flour tortillas soft is using a fat that’s liquid at room temperature (or easily melted) and not skimping on the amount. This flour tortillas 5 ingredients approach works beautifully with vegetable oil, making this easy Mexican tortilla recipe accessible to everyone regardless of dietary preferences.
Why are my homemade flour tortillas hard and not soft?
Hard tortillas are usually the result of one of three common mistakes in this easy flour tortillas recipe. First, the dough might not have rested long enough — if you skip the 15-minute rest, the gluten stays tight and the tortillas will be tough instead of tender. Second, you might be overcooking them; each side should only cook for 45-60 seconds in a hot skillet. Third, you could be using too much flour when rolling, which dries out the surface. For soft flour tortillas that stay pliable, make sure your water is hot enough (110°F), rest the dough properly, and keep your cooking time short. If your tortillas are still hard, check that your baking powder isn’t expired — it helps create the tender texture these easy homemade tortilla recipe promises.
Can I make these easy flour tortillas without a stand mixer or tortilla press?
Absolutely! This simple tortilla recipe no mixer is designed specifically for home cooks who don’t have special equipment. You can easily make these easy flour tortillas using just a large bowl, a wooden spoon, and your hands. Mix the dry ingredients with a whisk, add the oil and hot water, and stir until a shaggy dough forms. Then turn it out onto a floured surface and knead gently for 1-2 minutes. For rolling, a standard rolling pin works perfectly — no tortilla press needed. This no-equipment approach is what makes this flour tortilla recipe for burritos and tacos so accessible. The warm water method creates a dough that rolls out easily with minimal effort, giving you restaurant style flour tortillas without any fancy gadgets.
What makes these easy flour tortillas different from store-bought ones?
The difference between these easy flour tortillas and store-bought versions is night and day. Homemade tortillas have a fresh, toasty flavor and a soft, pliable texture that store-bought tortillas simply can’t match. Store-bought tortillas often contain preservatives, dough conditioners, and added sugars to extend shelf life, which affects both taste and texture. With this easy homemade tortilla recipe, you control exactly what goes in — just 5 simple ingredients with no additives. The texture of these flour tortillas 5 ingredients is also superior: they’re more tender, more flexible, and they develop beautiful golden brown spots when cooked that add incredible flavor. Once you try these best flour tortilla recipe for tacos, you’ll find it hard to go back to the packaged versions.
Can I freeze these easy flour tortillas for later use?
Yes, these easy flour tortillas freeze beautifully for 2-3 months. This is one of the best features of this flour tortillas 5 ingredients recipe — you can make a big batch and have homemade tortillas ready whenever you need them. To freeze, let the cooked tortillas cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe zip-top bag, press out all the air, and seal. When you’re ready to use them, thaw at room temperature for about 30 minutes, then reheat in a dry skillet for 30 seconds per side. They’ll taste almost as fresh as the day you made them. This make-ahead strategy is perfect for busy home cooks who want restaurant style flour tortillas on demand.
What is the best way to roll out easy flour tortillas without them sticking?
Keeping your easy flour tortillas from sticking during rolling is all about technique and the right amount of flour. Lightly dust your work surface and rolling pin with all-purpose flour — but don’t go overboard, as too much flour will dry out the dough. I recommend using a gentle, even pressure and rolling from the center outward, rotating the dough a quarter turn after each roll to maintain a round shape. If the dough starts to stick, add a tiny sprinkle of flour under the sticky spot. The dough for these soft flour tortillas should feel smooth and supple, not tacky. If the warm water method was done correctly, your dough will be easy to work with. For this easy Mexican tortilla recipe, the right dough consistency is key — it should feel like soft play dough.
How do I get restaurant-style flour tortillas at home?
Achieving restaurant style flour tortillas at home is all about technique and temperature. Start with this easy flour tortillas recipe as your base — the 5 ingredients create an authentic foundation. The secret to that restaurant-quality texture is using hot water (110°F) to hydrate the dough, which pre-gelatinizes the starch and creates a softer, more pliable tortilla. Second, rest the dough for at least 15 minutes — this is non-negotiable for soft flour tortillas. Third, cook in a very hot cast iron skillet — the high heat creates those beautiful charred spots that add flavor and visual appeal. Finally, wrap the cooked tortillas in a clean kitchen towel immediately after cooking; the steam keeps them soft and warm, just like they do in restaurants. This how to make flour tortillas from scratch method delivers authentic results every time.
Are these easy flour tortillas good for burritos and tacos?
These easy flour tortillas are absolutely perfect for both burritos and tacos — that’s one of the reasons this is the best flour tortilla recipe for tacos fans and burrito lovers alike. For tacos, the 6-inch size is ideal, providing the perfect vessel for fillings without overwhelming them. The tortillas are soft and pliable enough to fold around taco fillings without cracking, yet sturdy enough to hold up to juicy meats and salsa. For burritos, these easy flour tortillas are flexible enough to wrap around generous fillings and hold their shape during baking or eating. The lack of lard in this flour tortilla recipe for burritos means they have a clean, neutral flavor that lets your fillings shine. This easy Mexican tortilla recipe truly excels at creating versatile, all-purpose tortillas for any Mexican-inspired meal.
Share Your Version!
I hope you love making these easy flour tortillas from scratch as much as I do. There’s something deeply satisfying about creating something so simple and delicious with your own hands — it connects us to traditions that span continents and generations. Whether you’re using these for taco Tuesday, burrito night, or just snacking with butter, I’d love to hear how they turn out for you. Have you tried any of the variations? Did your family notice the difference from store-bought? Drop a comment below with your star rating and any twists you added — your feedback helps other home cooks discover their new favorite easy homemade tortilla recipe.
If you make these easy flour tortillas, snap a photo and share it on Instagram or Pinterest! Be sure to tag @ingredientidea so I can see and share your creations. Nothing makes me happier than seeing these soft flour tortillas on your tables. And if you’re looking for more inspiration, explore our homemade corn tortillas recipe for a gluten-free alternative that’s equally delicious. One question for you: what filling do you think you’ll try first in these restaurant style flour tortillas? I’d love to hear your plans in the comments!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lora 🧡
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Easy Flour Tortillas From Scratch
Elevate your next Mexican meal with these incredible flour tortillas from scratch. The perfect vehicle for tacos, burritos, enchiladas, and more, these tortillas manage to be soft, pliable, and sturdy all at once. Plus they’re amazingly easy to make – five ingredients and no special equipment.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water (roughly 110°F)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
- With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.
- In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
- Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.
- Whether you used an electric mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel. Allow to rest for at least 15 minutes and up to an hour.
- When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
- Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6 in diameter. (Try not to stack the rolled tortillas on top of one another: this makes it more difficult to transfer them to the pan. If you need additional staging area, a lightly floured sheet of parchment paper works well.)
- Transfer tortillas one at a time into the hot, dry skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.) Flip and cook the other side for 30-45 seconds.
- Remove from the pan and proceed with the next tortilla. Stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
- Serve immediately or allow to cool for later use. Enjoy!
Nutrition
- Calories: 124 kcal
- Fat: 4 g
- Carbohydrates: 18 g
- Protein: 2 g
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