A selection of tortillas

Tortillas

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(27 ratings)

Prep: 30 mins Cook: 25 mins plus resting

Easy

Makes 6

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal187
  • fat4g
  • saturates0g
  • carbs32g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.4g
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Ingredients

  • 250g plain flour, plus a little more for dusting
  • 2 tbsp vegetable oil
  • ½ tsp fine salt

Method

  1. Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out. 

  2. Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick. 

  3. Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months. 

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Comments, questions and tips

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Lizzie T's picture
Lizzie T
8th Jul, 2020
5.05
perfect... i used excactly the same measurements as the recipe and dough is perfect ... for people struggling with wet dough don't give up .... add 50mls less water next time and see how you go ..some flour types need less water than others.... it's worth persevering as they are better than shop bought when they work out ... my family are a fussy lot but they all liked them.
Chris Johnston's picture
Chris Johnston
21st Jun, 2020
5.05
Such a great-tasting and easy to make tortilla - puts shop bought to shame. To the other commenters struggling with the recipe, I can assure you that the recipe is not at fault, it is you. If you weigh the water instead of inaccurately eye-balling it - you're gonna have a bad time.
Maddy West's picture
Maddy West
8th Jun, 2020
5.05
Really tasty and so easy to make
sarahhowarth
6th Jun, 2020
2.05
It was such a wet dough - I persevered even though it was stuck to my hand etc expecting it to miraculously turn into dough but had to add more flour just to bring it to a dough - was even sticky as I rolled it out so had to add more flour to rolling pin and side .... there was no way I could make all 6 and then cook them ...I had to roll one out and then cook it, turn pan off, roll one out and then pan back on .... Faffy !
Roblox WITH EE's picture
Roblox WITH EE
5th Jun, 2020
3.05
No offense but the dough is gooey
snaylor003
11th May, 2020
I haven’t rated as I made a few changes and therefore don’t think it fair. I compared and contrasted with a Pru Leith recipe for the same. Hers had some baking powder in so I added half a teaspoon. I measured the dough into 6 equal portions and rolled them out as thin as I could. I think they would be too heavy if you didn’t. There is a fine balance to strike when cooking them in the frying pan - you need reasonably level of heat to get a bit of appetising colour patches but not cook them too long that they turn brittle. In Pru Leith’s recipe she went on to mix 4 tbsp of olive oil with salt & pepper and half a teaspoon of paprika. She made tortilla crisps by cutting the tortillas into triangles, brushing with the oil mixture, putting on a lined baking sheet in a single layer and baking in an over at 190 for 10 mins. I found it easier to use a pastry brush to brush the oil onto the tortilla before cutting it with a pizza cutter. OH thought they were nice. Would do that again.
destinfragile
16th Apr, 2020
150ml of water is TOO MUCH! This just made an awful sticky glue!
Chris Johnston's picture
Chris Johnston
21st Jun, 2020
5.05
I made mine with this amount of water and they turned out just fine. I did, however, weigh my water as I find it to be more accurate - especially when working with dough. 150ml = 150g of water. A 50% hydration dough should be nowhere near sticky. IF your dough is an 'awful sticky glue' then just add flour, a couple of teaspoons at a time, until its the desired texture.
Rob Dunstan's picture
Rob Dunstan
13th May, 2020
5.05
Why does it say 25 hour cook time
lulu_grimes's picture
lulu_grimes
14th May, 2020
Good question, a typo, I will get that amended - thank you for pointing it out. Lulu
snaylor003
11th May, 2020
Add the water a bit at a time. I only used just over 110ml in the end.