Flour tortillas



Flour tortillas

The classic dillemma for a Mexican food nigh is: flour tortillas or corn tortillas? Here we show you how to prepare flour tortillas, the protagonists of a great variety of Mexican cuisine! Perfect for creativity and to make appetizing specialties such as fajitas or burrito stuffed with chili. Particularly popular in northern Mexico where wheat crops abound, these tortillas are made with a simple yeast-free dough made from very few ingredients: flour, water, salt and oil. They are usually larger in size than corn tortillas and are therefore perfect for wrapping rich meat or vegetable fillings, without forgetting the more classic accompaniments such as Mexican guacamole and beans! In short, there are many ways to enjoy flour tortillas… you just need to invite your friends for dinner and try them all!

If you love this recipe, you might also like our Fish tacos with pineapple salsa and avocado crema

Ingredients for 5 tortillas
Flour 00 2 ¼ cups (250 g)
Water ½ cup (120 g)
Peanut seed oil ⅓ cup (30 g)
Fine salt ¼ tbsp (5 g)

How to prepare Flour tortillas

To prepare flour tortillas, pour the warm water and oil in a bowl 1 and emulsify with a whisk 2, then add the salt 3.

Mix to dissolve the salt completely 4. Pour the flour in a separate bowl and gradually add the liquid 5, kneading with your hands 6.

Transfer the dough on a pastry board 7 and continue kneading until you get a smooth and homogeneous texture. It will take about 5 minutes 8. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes 9.

After the resting time, divide the dough into 5 portions of 3 oz (80 g) each 10. With a rolling pin, roll out each piece on a lightly floured pastry board 11 until it forms a very thin disc with a diameter of at least 7 inches (18 cm) 12. As you roll out the discs, take care to keep the rest of the dough wrapped in cling film to keep it from drying out.

While rolling out the dough, heat a cast iron pan (or non-stick, alternatively). Once hot, place the first tortilla inside and cook for about 1.5 minutes on one side 13 and 1.5 minutes on the other 14. As they are ready, cover the tortillas with a cloth to prevent them from drying out. Your flour tortillas are ready to serve as you like 15!


It is advisable to eat flour tortillas immediately otherwise they will dry out.

If you prefer, you can prepare the dough in advance and store it in the refrigerator wrapped in plastic wrap.

You can freeze the dough or the cooked tortillas: in this case, defrost them in the refrigerator and heat them in a pan.


Seed oil can be replaced with the same dose of olive oil. To get a slightly softer texture, you can use the same amount of butter or lard.

If you have difficulty rolling out the dough, let it rest a bit longer at room temperature.