Flour Tortillas

I’m sharing this as a separate recipe, as we make them a lot for various meals such as grilled chicken quesadillas, beef burritos, and egg breakfast burritos. You can wrap up pretty much anything in these circular delights – great for lunches too as they are a lighter alternative to bread.

Making flour tortillas from scratch is super easy. We’ve been making them for years after Ralph discovered how many E numbers (additives) there are in packaged pre-made shells from the grocery store.

I wish I knew where I originally found this recipe to give credit. At the time I only wrote down the 4 ingredients on a sticky note. Whoever came up with this recipe is a genius.

Ingredients (8 shells):

  • 2 cups of flour
  • ½ teaspoon salt
  • ¾ cups of water
  • 3 tablespoons olive oil


  1. Combine all ingredients in a stand mixer with the dough hook attachment (or by hand).
  2. Make 8 balls and roll them into circles (or flatten with a tortilla press).
  3. Use a rolling pin to roll them out into thin 20cm (approx) circles
  4. Heat a non-stick or cast iron pan on medium-high; don’t oil.
  5. Lay the flour tortilla on the pan (one at a time). Once the dough starts to puff, pat the puffs down and turn over (second side won’t take as long).


  • The tortilla press in the picture is designed for corn flour tortillas which have a more pie dough like consistency and are thicker as well. You can’t press wheat flour tortillas to a thin enough level so you have to use a rolling pin to finish them.
  • When making these for a meal or a party, cover them with a lid or use a tortilla warmer to keep the shells warm and soft (like the one pictured).
  • The tortillas only last 3-4 days and don’t freeze the best, so if they’re about to expire you can turn them into tortilla chips by brushing a little olive oil on them, add some salt, cut them into triangles, and bake in the oven until crispy.
Ralph’s tip regarding dough consistency
How to fry the flour tortillas

One Comment Add yours

  1. Pingback: Beef Burritos

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