Homemade Flour Tortillas Recipe (Without Baking Soda)

Ingredients

• 3 cups + 2 tbsp all purpose flour (leveled)
• 1/4 cup extra virgin olive oil (or any unflavored vegetable oil)
• 1 cup warm water
• 1/2 tsp fine sea salt

Instructions

1. 1

   Whisk: First, in a large bowl whisk together flour and salt.

2. 2

   Add water and oil: After that add olive oil and mix until you get a crumbly mixture. Then gradually mix in warm water until the dough starts to come together.

3. 3

   Knead: Transfer the dough onto a lightly floured surface and knead until smooth for 3-4 minutes. Add flour as needed.

4. 4

   Let it rest: Dust with flour the bottom of the bowl you previously used, transfer the dough to it, and cover it with a clean kitchen towel. Let it rest for at least 15 minutes to 1 hour. This will make it easier to roll out.

5. 5

   Divide and roll-out: After resting, knead the dough again for 1 minute and divide it into 10 equal portions. With your hands, form a ball from each portion and roll it out into a thin disk (6-7 inches) with a rolling pin. Keep the remaining portions covered with a dish towel.

6. 6

   Cook: After you have rolled out 2-3 tortillas heat a dry non-stick frying pan, heavy-bottomed skillet, or a cast iron pan over medium-high heat. Wait until the pan is hot to place on the first tortilla. Cook each side for 35-50 seconds or until it puffs up and gets nice brown spots. If your tortillas are cooking slowly increase the heat. But be cautious, if the pan starts smoking and browns the tortillas quickly, turn the heat down again. Transfer the cooked tortilla to a kitchen towel and cover. While one tortilla is cooking, roll out the remaining tortillas. Repeat the same with the rest.

7. 7

   Serve warm: After cooking, stack your tortillas and cover them entirely with a dishcloth to let them steam and be soft. Serve warm stuffed with this Mediterranean black bean and corn salad, alongside vegan scrambled eggs, with high-protein vegan tuna salad, or creamy red lentil soup. Maybe this sounds unusual to you but I like eating these tender tortillas with a generous spread of peanut butter and cranberry orange sauce. You should definitely give this combo a try. Store cooled leftovers in a resealable plastic bag, at room temperature for 4-5 days. Reheat in a heated pan, skillet, or microwave until warm and pliable.