Homemade Flour Tortillas

Homemade Flour Tortillas

Tortillas are the basis for many of our favourite Mexican snacks ... Tortilla chips are simply deep fried tortilla wedges.  Tacos describe soft or crunchy smaller tortillas with a filling.  Burritos are ready made meals featuring meat or veggies and beans rice all wrapped up in a large tortilla and ready to go.  Fajitas ... do it yourself Burritos! Chimichanga (not even Mexican) is a deep fried Burrito.
But they all start with a Tortilla!
  • 370g cups plain or wholemeal flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 80ml Broighter Gold Rapeseed Oil
  • 250ml hot water


  1. In a large bowl, combine flour, salt, and baking powder. NOTE: If you have a stand mixer with a dough hook, you can use it for this.
  2. Add the oil and hot water to dry ingredients. If mixing by hand, knead until all ingredients are well incorporated and the dough comes together in a ball. Knead and mix until smooth. NOTE: If using a stand mixer, mix for about 2 minutes on medium, scraping the sides of the bowl several times. Then set the speed to low and mix for another 2 minutes.
  3. Flour a work surface and set the dough on it.
  4. Divide tortilla dough into 12 - 16 equal portions. Roll each into a ball. Flatten slightly with your hands. Cover with a towel. Let rest for 15 - 60 minutes.
  5. Heat a heavy bottom skillet or cast iron skillet over medium high heat.
  6. Lightly flour a rolling pin. Roll each dough ball so that it forms a 6 inch diameter circle. Keep the area well floured.
  7. Place the rolled out dough on floured parchment paper but do not stack the tortillas.
  8. Place tortilla in skillet and cook for about 1 minute. When brown spots form and you see small bubbles, flip and cook for about 30 seconds on the other side. Repeat with all the tortillas. You can stack them now. Keeping them wrapped in a clean towel will help keep them soft and supple.

Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
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