How to make flour tortillas

ingredients for home-made flour tortillasThis is my second attempt at making tortilla wraps but this time, I took some photographic evidence!

The first time round, the tortillas were too floury so I knew not to be too heavy-handed with the flour this time. You will notice in the clip that things go wrong, i.e. I had to add more water in my jug, more flour to my hands to stop the dough from sticking, etc.


300g flour (I used raising because I did not have plain…), 100g corn flour, 2 tb olive oil, 300ml warm/hot water, 1 or 2tp salt. Mix all together. Work the dough until smooth and flexible, putting flour on your hands to stop them from sticking. Let it rest for 10 minutes, covered with a plate. Divide the dough into 8, dabbing your fingers and palm of your hand in a bowl of olive oil to stop the dough from sticking.

Flatten your ball of dough into shape, forming a rough circle with your fingers and finishing with a rolling pin. Add a bit of flour to prevent the dough from sticking. Cook the tortilla on high heat for a couple of minutes on both sides. When cooked, place inside a clean tea towel to keep the moisture in. Tip: I use a layer of paper kitchen towel to reduce any smell of washing powder from the tea towel. Warning!: Work your tortillas one at a time, i.e. prepare/flatten the second one while the first one is cooking. I did not do that last time I made tortillas. They got stuck to one another and I had to re-roll them all again.

Once cool, store them inside a plastic bag to prevent them from drying. Tip: if you do not have large plastic bags, store the tortillas rolled. Great for packed lunch.

Next time I make tortillas, I will try to make them thinner as follows: Make 12 instead of 8 tortillas with the same amount of flour. Roughly form two identical disks of dough and brush olive oil on one side of one circle, being careful not to miss the edges. Place the second disk over the first one so that the two oily sides touch and roll the disks together into a large tortilla. Using oil prevents the two pieces of dough from sticking together and using two disks will help make each tortilla much thinner just as Chinese rice pancakes used with crispy duck. Then cook the tortillas together pretending there is just one. Then, hopefully, you should be able to pull them apart when cooked. If you try it before me, let me know how you get on! :-)