Flour tortillas are a really fun and tasty thing to make at home. Simple ingredients yield surprisingly delicious results, perfect for burritos, tacos, and nachos.
Extra virgin olive oil, used not only in the tortilla dough but also for cooking the tortillas, imparts flavor and function. Fats are necessary for maintaining moisture and structure in baked goods, especially flatbreads. Olive oil achieves these goals while also imparting good-for-you fats, giving these tortillas a healthier advantage over the store-bought options
Homemade Olive Oil Flour Tortillas
Course: Sides, BreadsCuisine: MexicanDifficulty: Medium8
servings20
minutes10
minutesThese tortillas are best if made fresh and eaten the day of. Being that our homemade recipe doesn’t include the preservatives that are present in store-bought tortillas, they are at risk of getting stale faster.
Ingredients
2cupsall-purpose flour
1/2teapsoonsalt
3/4cupwater
3 tablespoonsmild-intensity extra virgin olive oil (plus additional for cooking the tortillas)
Directions
- Place flour and salt in a large bowl, and stir to combine. Add water and olive oil to the bowl and stir to combine, creating a ‘shaggy’ dough.
- Turn the dough onto a lightly floured surface and knead for 5 – 10 minutes or until the dough is smooth.
- Portion the dough into eight even pieces. Working with one piece at a time, roll the dough into thin flat circles. Place a lightly greased piece of parchment (or wax paper) on top of the tortilla, and repeat for the remaining dough, creating a little secure, non-stick stack.
- Heat about one teaspoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add a tortilla (working with just one tortilla at a time), and cook for about 1 minute per side or until the tortilla is cooked through (the tortilla will begin to puff up).
- Remove the tortilla from the skillet and repeat this process for the remainder.
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