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Flour tortillas are so easy to make at home! You probably already have these ingredients on hand as this version uses olive oil instead of lard. So good! mexicanplease.com
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4.33 from 31 votes

Flour Tortillas Made With Olive Oil

Flour tortillas are so easy to make at home! You probably already have these ingredients on hand as this version uses olive oil instead of lard. So good!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 6 (12-14 tortillas)
Calories: 306kcal
Author: Mexican Please

Ingredients

  • 3 cups all purpose flour
  • 1.5 teaspoons baking powder (optional)
  • 1/4 cup olive oil
  • 1.5 teaspoons salt
  • 1 cup warm water

Instructions

  • In a mixing bowl combine 3 cups all purpose flour, 1.5 teaspoons baking powder (optional), and 1.5 teaspoons salt. 
  • Add 1/4 cup olive oil and 1 cup warm water.  Use a spoon to combine the mixture as much as you can and then dump it onto a work surface.
  • Combine and knead for 4-5 minutes until you have a cohesive ball of dough.   Cover and let rest for 30-60 minutes. 
  • Divide the dough into golf-ball sized chunks and roll them between your hands to form little balls.   
  • Use a rolling pin to roll out the dough balls.  I like to roll them out super thin, to the point of being transparent.   If the dough is sticking to your hands or the work surface add a sprinkling of flour. 
  • Heat up a skillet or comal to medium-ish temperature.  Add a rolled out tortilla to the skillet and cook each side for approximately 30-45 seconds.  A good indication of when the side is done is light brown spots forming.
  • If black spots are forming quickly you'll need to lower the heat.  If it's taking longer then a minute for light brown spots to appear then you'll need to raise the heat. 
  • Continue rolling out and cooking the tortillas.  I usually add one to the pan and then quickly roll out the next so that you always have one on standby. 
  • Serve immediately or store in an airtight container in the fridge where they'll keep for at least a few days. 

Notes

Regarding the baking powder... sometimes I use it and sometimes I don't.   It will make them a little bit thicker and fluffier.  That works great if you want the tortillas to double as flatbread or pita.  If you want a thinner, traditional tortilla then you can omit the baking powder. 
 
Keep in mind that the dough balance and the stove temp are the two potentially frustrating aspects of making tortillas at home.   If the dough is sticking to your hands then add more flour to the mixture.  You should be able to handle the dough and roll it out without any sticking issues. 
 
While cooking the tortillas, if black spots are forming quickly you'll need to lower the heat.  Conversely, if it's taking longer then a minute for light brown spots to appear then you'll need to raise the heat.   My stove/pan combo needs about 30-45 seconds for each side to cook.
 
If your tortillas are springy and reluctant to roll out then the dough probably needs to rest a little bit longer.   I let this batch rest for about 45 minutes before rolling it out. 
 

Nutrition

Calories: 306kcal