These easy Flour Tortillas are soft flour tortillas with just a little chew and made with only 2 simple ingredients, no fat, and no additives.
A simple recipe to make with flour and water and serve a delicious dinner that the entire family enjoys.
Table Of Contents hide
- What Are Flour Tortillas?
- How To Make Easy Flour Tortillas
- Storage Instructions
- My 5 Secrets For Flour Tortillas
- Taste And Texture
- More Tortilla Recipes
- Easy Flour Tortillas with 2 Ingredients
What Are Flour Tortillas?
Flour tortillas are flexible flatbreads used to make sandwiches like enchiladas and tacos or to serve as a side bread to many Mexican dishes.
Sometimes flour tortillas are also served with any grilled meat or as a quick naan bread swap on the side of a chicken tikka masala.
How To Make Easy Flour Tortillas
Are you wondering what can you make with flour and water? If you’re looking for flour and water recipes, these tortillas will be a hit.
It’s an authentic homemade flour tortilla recipe that uses oil and sometimes baking powder.
So if you wonder what to do with flour, well, you can make flour and water tortilla dough!
Yes, you can make tortillas just with flour and water – this is the quickest way to make flour tortillas! And all you have to do is mix white flour and lukewarm water!
No need to add baking powder, salt, yogurt, or oil.
You read it well! It works perfectly with only 2 basic ingredients that we all have in the pantry.
It’s amazing the things you can do with flour and water. And look at the picture. They puff really well when cooking!
Homemade Flour Tortillas Recipe – The Secrets
I have nothing against store-bought tortillas at all. It’s pretty convenient to buy ready-made food some days, and some organic brands provide very good quality flour tortillas.
However, they often contain preservatives, too much salt, and unhealthy fat.
That’s why I tried to make my own flour tortillas, oil-free, and dairy-free, using 2 basic ingredients from my pantry.
All you need to make these flour and water dough are 2 ingredients:
- Flour – all-purpose wheat flour, whole wheat flour, or white spelt flour works for this recipe. Don’t use gluten-free flour. It won’t work. For gluten-free tortillas, try my coconut flour tortillas recipe or almond flour tortillas recipe.
- Lukewarm Water – think bath temperature, about 98°F (37°C) to activate the gluten in the flour and create a soft dough that makes chewy tortillas.
In a large mixing bowl, add flour and add water on top, and stir – make sure the water is not cold, or the dough will be hard to knead.
Then, knead the dough by hand until it comes together into a ball. The dough should be soft, elastic, and consistent.
If too dry, add a bit more water one tablespoon at a time, or if too wet, sprinkle extra flour.
Rolling The Tortillas
You have two options for rolling and flattening flour tortillas:
- Rolling pin – the most classic way to roll tortilla dough as it doesn’t require expensive tools.
- Tortilla press – the easiest way to make flat tortillas with a lovely round shape, but not everyone has a tortilla press at home so let me explain how to roll the dough.
First, divide the dough into 4 equal balls for four large tortillas or into 6 smaller balls for smaller tortillas.
Then, flour the working surface by dusting flour all over it.
Next, place the dough ball in front of you on the floured work surface, pushing down with the palm of your hands to flatten it into a thick circle.
Finally, roll twice in one direction and twice in the other to form a nice round flour tortilla.
Preheat a non-stick pan or cast-iron skillet over medium-high heat for at least 60 seconds. You want the pan to be very hot before adding the tortilla.
Also, don’t oil the pan at all, or you will fry the tortillas, and it won’t taste good.
Place the flour tortilla in the pan and cook for 2 minutes on one side. Then, flip it and keep cooking on the other side.
It should start making big bubbles very quickly, and when there are a few golden brown spots, it’s ready.
Stack the cooked tortillas on a plate covered with a clean kitchen towel.
You can store the cooked flour tortillas in the fridge for up to 4 days.
First, place the flour tortillas on a plate, and wrap it plate with plastic wrap to prevent the tortillas from drying out in the fridge.
Then, rewarm it in a sandwich press or hot pancake griddle or skillet.
You can freeze flour tortillas in plastic bags and thaw them for 1 hour before using or the day before. Leave the frozen tortillas on a plate at room temperature to thaw.
My 5 Secrets For Flour Tortillas
These 2-ingredient tortillas are one of the simplest flour recipes ever, and they come out surprisingly good!
The flour tortillas are soft and chewy and don’t crack when rolled.
I think that’s all we expect from good tortillas!
But to achieve this result, 5 tricks make these easy flour tortillas puff and are chewy without adding oil, milk, or dairy.
- Use lukewarm water in the mix. Yes, don’t use cold water. The best is lukewarm – think bath temperature water.
- Use a non-stick skillet or crepe pan, or pancake griddle.
- Make sure the pan is very hot before adding the tortillas. I leave my pan on high heat for at least 90 seconds before putting the first tortilla in. It’s even steaming – I know, scary! – but that’s the key point.
- Do not add oil to the pan, or it will fry the tortillas.
- Use white flour – also known as all-purpose flour – regular wheat flour works the best. It does not puff very well with wholemeal flour, I gave it a go, but the texture is not as great, not chewy.
Taste And Texture
This is a plain tortilla recipe with a very similar texture to corn tortillas. They are flexible, chewy, and bland in flavor.
To boost the flavors of these tortillas, you can add a pinch of:
- Garlic powder
- Nutritional yeast
And you can serve it with:
- Melted butter
- Cheese and turn them into quesadillas
- Meat, black beans, brown rice, salsa, and tomatoes to make burritos.
More Tortilla Recipes
I love to create tortilla recipes playing with different flour and using minimal ingredients.
Zucchini Tacos Shells
Egg White Wraps
Flour Tortilla Recipe
Keto Taco Shells
Almond Flour Tortillas
Have you made these easy 15-minute flour tortillas? Share a review or comment below to connect with me,
Easy Flour Tortillas with 2 Ingredients
Easy flour tortillas, soft, a little chew and only 2 ingredients made from the most simple flour and water dough.
Author: Carine Claudepierre
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 tortillas
Serving Size: 4 tortillas
Net Carbs 36g
4.94 from 383 votes
US Customary – Metric
- 2 cups White Wheat Flour all-purpose or white spelt
- ¾ cup Lukewarm Water think bath temperature
In a large mixing bowl, add the flour.
Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
Add water until it forms an elastic white dough ball.
Depending on the flour absorption, you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn't stick to your hands. Or add more flour if too sticky. It has to form a dough ball.
Divide the dough ball into 4 small balls. Sprinkle some extra flour around each ball if too sticky.
Roll each ball on a hard lightly-floured surface to prevent the dough from sticking, and it will roll easily. Roll until flat and about 10cm/4 inches in diameter. You can sprinkle extra white flour to make the rolling process easier, or for a little crunch, use fine semolina.
Warm a crepe pan under high heat for 90 seconds. Don't oil the pan! The pan must be really hot to make the tortillas puff.(Video) How to make Tortilla | In just 2 ingredients | Quick n Easy
Place the tortilla on the hot pan, cook it for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas – it will help them puff.
Repeat for the next tortillas until they are all cooked.
Pan: use a pancake or crepe pan and don’t oil the pan, or it will fry the tortilla. The pan must be very hot, don’t reduce heat while you cook all the tortillas.
Freeze: You can freeze the tortillas in plastic bags. Wait until they cool and freeze for later. You can defrost them and rewarm them in a hot oven at 160C for 2 minutes or in a sandwich press.
Salt: there’s no need for salt in this recipe. If you like, you can add 1/4 teaspoon salt for your taste.
My Recipe Notes
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Easy Flour Tortillas with 2 Ingredients
Amount Per Serving (4 tortillas)
Calories 199.8Calories from Fat 9
% Daily Value*
Net Carbs 36g
* Percent Daily Values are based on a 2000 calorie diet.
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I'm passionate about sharing easy, tasty recipes that are both delicious and healthy
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweetashoney!
- Preheat a non-stick pan to medium heat No butter or oil required.
- Place tortilla in pan for approximately 30 seconds until slightly golden and tortilla begins to puff.
- Turn tortilla over, and cook for an additional 30 seconds. Cook thoroughly before eating.
So if you wonder what to do with flour, well, you can make flour and water tortilla dough! Yes, you can make tortillas just with flour and water – this is the quickest way to make flour tortillas! And all you have to do is mix white flour and lukewarm water! No need to add baking powder, salt, yogurt, or oil.What does baking powder do to flour tortillas? ›
Some flour tortilla recipes call for baking powder. Some don't. It acts as a leavening agent, giving the tortillas a little bit of puffy volume. Sans baking soda, it would be a much flatter tortilla.How do you make flour tortillas in the microwave? ›
You can also use your microwave in a pinch. Place 3-4 tortillas at a time on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 30 seconds at a time, then set aside until ready to serve. This method can sometimes make tortillas a bit gummy, but it still works if you're short on time.Why do my homemade flour tortillas come out hard? ›
Why do my homemade flour tortillas come out hard? If the comal is not hot enough when you start cooking, the tortillas may come out hard. Or you may need to knead longer to release the glutens.What can I use for no tortilla press? ›
Take something heavy with a flat bottom like a cast-iron skillet, pie plate or baking dish and press the dough down to make a flattened tortilla. If your tortilla doesn't look quite flat enough, use a rolling pin to flatten in further. Try to make each tortilla even in size, about 5-6 inches wide in diameter. Transfer.Should flour tortillas be rolled or pressed? ›
You actually don't want to use a tortilla press for flour tortillas. You'll get much better results using a rolling pin. When you start putting pressure on the tortilla, you kind of strain the gluten.What does boiling water do to flour? ›
When you heat a wet starch above 140 degrees Fahrenheit (say, as when mixing flour, which is mainly starch, with boiling water), the starch granules begin to swell quickly into a meshlike network that traps water in the dough even as it cooks, Mr. Souza said. This process is called gelatinization.What is flour mixed with water called? ›
5 letter answer(s) to flour and water mixture
The act of adding boiling water to flour is actually a very common technique used in Scandinavian and Asian baking to pre-cook the starch in the flour so it takes on a jelly-like texture (via Virtuous Bread). The result is a softer, squishier bread without the addition of any extra fat.
In a large skillet over medium-high heat, add about ½ inch vegetable oil and heat to 350 degrees. Add one tortilla to the skillet and cook until it is blistering but still soft, 10 to 15 seconds. Using tongs, turn tortilla over and then immediately fold to form a taco shell.Can you cook tortillas directly on the stove? ›
Simply heat a pan that is larger than the diameter of your tortillas over medium to medium high heat. There is no need to oil the pan, or even spray it with nonstick spray. When the pan is hot, place the tortilla directly into the pan, and heat for about 45 seconds, until the bottom is browned in spots.Do you oil the pan when making tortillas? ›
Place the tortilla on your dry comal (or non stick or cast iron skillet) over medium heat. There is no need to add vegetable oil or butter to the comal, as the tortilla will naturally release itself from the pan. Sear the first side of the tortilla for 20-30 seconds and then give it a flip and repeat.Do you put tortillas in wet or dry paper towels? ›
Damp Dish Towel
Take a clean dish towel and get it slightly damp. You'll want to wrap your warmed tortillas in the towel (you can warm in the oven, on a pan, in the microwave) and keep them sealed until you are ready to use.
One of the main reasons why corn tortillas tend to break is if they are stale. As soon as a tortilla is more than a few days old, it is no longer flexible enough to accommodate rolling or fillings. The best place to get fresh tortillas is at a traditional tortilleria, a bakery that only makes fresh tortillas.How do you seal two tortillas together? ›
Use your finger or a basting brush to wipe a thin layer of the flour paste along either the entire edge of the tortilla half or over one-third of the surface. Fold the tortilla half over a third of the way, then roll into a cone shape, keeping the ends close together and pressing everything together to seal.How do I make flour tortillas crisp? ›
- Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil or melted butter. ...
- Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature.
Just be careful not to over knead the dough. The dough will be sticky when you are done mixing it. Add just enough flour to be able to handle the dough. It should still be tacky while you knead it.Why are my tortillas not fluffy? ›
A pan that's not hot enough will not cook the tortilla properly, leaving it pale and gummy. Don't leave the balls of dough exposed, or they will quickly begin to dry and become harder to roll out.What happens when you microwave a tortilla? ›
"The problem with microwaving is you lose the moisture and texture." If you fancy giving this a go at home, experts advise warming the tortilla in a pan over a low heat, with some oil or a little butter. Make sure not to leave it unattended so it doesn't stick or burn. Instead, turn the wrap a few times while warming.
Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).How do you make tortillas for street tacos? ›
Heat a heavy skillet over medium-high heat. Fry the tortilla for about 10-30 seconds on each side, until browned and cooked. The tortilla should be soft and pliable, not crispy.What happens if you don't let tortilla dough rest? ›
Thick tortillas won't be tender. Avoid shrinking. If you try rolling out these tortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn't had enough time to relax.Do you have to let tortilla dough rest? ›
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).What does lard do in tortillas? ›
Lard is one of the most common cooking fats found throughout Mexico and provides flour tortillas with their airy, rich flavor and texture. After mixing everything together, you'll need to let the dough rest for 20 minutes. Then it's time to roll out the tortillas and cook them in a pan.Do Mexicans use a tortilla press? ›
Wooden presses are still used in Mexico, and MexGrocer offers you two kinds of Tortilla presses: Mezquite wood and pine wood. The Mezquite wooden tortilla press is made of sturdy heavier wood, and its heavier than the pine wood press.Can you make tortilla with rolling pin? ›
It's definitely worth the investment if you make tortillas in large quantities or on a regular basis. However, there are some alternatives: A rolling pin (or any other suitable object, such as a glass or wine bottle) may be used along with sheets of waxed paper to prevent the dough from sticking.Do you need parchment paper with tortilla press? ›
Do You have to use parchment paper with a tortilla press? No matter which method you use, you should use parchment paper or plastic wrap to keep the tortilla dough from sticking (to the counter, the rolling pin, or the tortilla press).Why do my flour tortillas come out rubbery? ›
Typically, the cause of the hardness in tortillas when they are overcooked is because you have cooked all of the moisture out of the dough. If there isn't enough moisture in the dough, then the logical solution to fixing your tortillas is going to be to introduce moisture back into the dough. What is this?How do you know when tortillas are ready to flip? ›
When the bottom half and outer edge of the tortilla are set, it's time to flip (the top should still be pretty wet). Run a spatula around the edge to loosen it.
Heat a skillet over medium-high heat and add 2-3 tablespoons of oil. Once the oil is smoking hot, use tongs to carefully add a tortilla to the hot oil. Cook for 5-10 seconds until golden brown, then flip and fry another 5-10 seconds. The tortilla with puff up like a balloon once flipped.Why do you dip tortillas in water? ›
You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.How do you unstick tortillas without ripping them? ›
Unstick flour tortillas
Pull the stack of stuck tortillas out of the plastic wrapper and wrap tightly in heavy duty aluminum foil. Bake for 30 minutes or until the stuck tortillas are steamy & hot all the way through. Open the aluminum foil to expose the steamy tortillas but don't try to pull the tortillas apart yet.
Mix the water and flour carefully, making sure that there are no lumps. Be sure to use cold water, since warm or hot water will cause the flour to clump together. If you want a thicker sauce, add a little more flour.What does cold water do to flour? ›
If you're making a lean dough, with just flour, water yeast and salt, then you want to use cold water, which prolongs the rise and gives the yeast more time to develop flavor.What happens when you add flour to cold water? ›
When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.What is it called when you mix flour and butter together and cook it? ›
Roux (pronounced RU) is made by cooking a mixture of equal parts flour and fat, typically butter.Does flour and water spoil? ›
Unless water or insects get into the container or bag, flour doesn't go bad in a way it's unsafe to eat. If water gets to the powder, there will be big clumps or some sort of organic growth on the surface. If that's the case, trash the product.Does water and flour mold? ›
While fresh flour has a neutral odor, bad flour smells off — it can be stale, musty, or almost sour. It may also look discolored. Additionally, if your flour has come into contact with water or moisture, large clumps of mold may appear. In this case, you should immediately discard the entire bag.Do you mix cold water with flour? ›
The temperature of the water makes no difference when mixing. You still want to have the pastry ice-cold when you put it into the oven, to prevent deformation, so it makes sense to use cold water.
Heat oven to 350 degrees F. Line a cookie sheet with parchment paper and spread a thing layer of flour on the cookies sheet (or the exact amount you need for your recipe). Bake flour for about 5 minutes and use a food thermometer to check the temperature. It should read 160 degrees.Which flour absorbs more water? ›
This also explains why whole wheat flour has a much higher water absorption capacity than "white" flour. Protein/gluten constitutes between 7% and 17% (dry matter basis) of the flour. It has the capacity to absorb approximately two times its weight in water. The more protein/gluten, the more water absorption.How do you make corn tortillas fast? ›
Heating Up Corn Tortillas Option #2: Microwave
Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. What is this? The tortillas will get warm, steamy, and pliable.
Turn oven or toaster oven to 500 degrees. Wrap tortillas in aluminum foil and heat about 10 minutes, until hot and steaming.Is baking powder necessary for tortillas? ›
Some flour tortilla recipes call for baking powder. Some don't. It acts as a leavening agent, giving the tortillas a little bit of puffy volume. Sans baking soda, it would be a much flatter tortilla.Do you cook tortillas in oil or butter? ›
Now you need to cook those tortillas before you can eat them as part of your tasty taco dinner. The important thing to remember is that corn tortillas need dry heat to cook well. You don't need to use any oil, and you don't need butter or lard, you just need a flat cooking surface.Is it easier to make corn or flour tortillas? ›
Unlike corn tortillas, flour tortillas are simple to prepare at home, without the need for hard-to-find ingredients. All you'll need is a good tortilla press, as well as wheat flour and water. It's actually an incredibly simple preparation process.Is it cheaper to make your own flour tortillas? ›
They are cheaper than any tortilla you can buy in the stores and better tasting than most.How many times do you flip a flour tortilla to heat it up? ›
- Before you begin, make sure the comal/skillet is hot. ...
- Carefully, add the tortilla and cook until it starts to bubble on the edges, about 30 seconds.
- Using your fingers or a spatula, flip it. ...
- Flip it once again.
Once the edges of the tortilla are set, about 20 to 30 minutes, flip the tortilla. This may seem daunting, but once you get a good grip on the pan and have a dish or lid to flip onto, it's easy as pie.
Store-made clay can be expensive, but it's easy to make clay at home with just flour, salt, water, and vegetable oil. Also known as salt dough, the clay can be shaped into any form, baked, and then decorated with acrylic paint.Do you grease the pan when making tortillas? ›
Add ½ teaspoon of oil to the skillet, use a paper towel to spread and lightly coat the pan. If using a nonstick pan, skip this step. Oil the pan as needed to prevent sticking. Cook each tortilla on the hot skillet until a few brown spots appear on the surface, about 30 to 45 seconds per side.Why are my tortillas hard after cooking? ›
Typically, the cause of the hardness in tortillas when they are overcooked is because you have cooked all of the moisture out of the dough. If there isn't enough moisture in the dough, then the logical solution to fixing your tortillas is going to be to introduce moisture back into the dough.Do you use hot or cold water for tortillas? ›
Tips for making Homemade Flour Tortillas
Use boiling hot water instead of warm or cool water (This makes all the difference!) Use your stand mixer to mix the dough, (hand mixing when adding boiling water is not a good idea.) 😉 Use your paddle attachment, not your dough hook. Give dough time to rest, about 30 minutes.