I’m telling you right now that homemade tortillas stomp the living daylights out of storebought wraps. Throw away those Mission, La Banderitas, and Guerreo tortillas for good, because I can PROMISE you won’t miss them once you make this fresh, homemade flour tortilla recipe. I haven’t bought wraps in YEARS, and I’m counting.
I know you don’t want to hear the shpeal, but those wraps you buy in the store are really just an embarrassment to “healthy eating”, if that’s what you think you’re doing. Even I fell for that trap, so I made sure that if I was to eat carbs I was actually going to enjoy it. That being said, you can make these with gluten free flour as well.
You can even half or double the recipe depending on what how many wraps you’re trying to make – it’s that simple. This flour tortilla recipe specification is super versatile because you can make up to 2 (burrito) large, 4 medium and ~6-8 street-sized small wraps. You can also make these ahead of time, store in the fridge for up to 4 days, and simply reheat to freshen them up. Have I made myself convincing?!
Better than store-bought flour tortillas you can make in less than 30 minutes!
You’re probably thinking, “Too expensive, too much time, too much effort.” Listen, you can make 4-6 wraps in less than 30 minutes start to finish. And these are no more expensive than store-bought wraps. Yes, they do require a little mixing, rolling and pan frying, but it’s almost therapeutic! Plus, the quality and taste will make those 30 precious minutes absolutely worth it. These will forever change your taco, burrito, quesadilla and sandwich wrap game.
PSSST, I also use these wraps in place of burger buns for smash burgers!
Cost breakdown for this recipe
*Note: Item costs can vary based on location, inflation, brand, and sale price. I do my best to buy/suggest the most cost-effective option. I also may not factor certain ingredients into the price where their amounts have an inconsiderable impact, such as salt, oil or baking powder.
| Item purchased | Item cost | Cost to make recipe |
|---|---|---|
| Flour (5lb. bag) | $4.99 | $0.28 |
| Olive oil (1 liter) | $7.00 | $0.11 |
| Total item(s) cost: $11.99 | Total recipe cost: $0.39 |
4-Ingredient Flour Tortilla Recipe
Homemade tortillas stomp the living daylights out of storebought wraps. Throw away those Mission, La Banderitas, and Guerreo tortillas for good, because I can PROMISE you won't miss them once you make fresh, homemade flour tortillas.
Ingredients
Instructions
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Gather your ingredients and start by putting the 1 cup of flour into a bowl. Add your salt and 3 Tbsp of olive oil (or fat) to the flour.
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Add in your *hot* water and begin to mix thoroughly until dough becomes pliable to shape with your hands. It should feel like lukewarm soft playdough - not sticky but not too firm.
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Knead the dough for a few minutes to make sure everything is incorporated. Then cut the dough into your desired number of tortillas.
This recipe makes 2 large (burrito sized), 4 medium or 6 small (street taco sized) tortillas. -
At this point you will need to start getting the flat bottom pan you will be using nice and hot, on medium heat (or until you see it start to smoke, then turn it down to medium/medium-low).
Do not add oil or butter to the pan (it needs to be dry). You want to get the pan just before the smoke point, then turn it down slightly. I always start my pan at medium/medium-high (4-5) then once I start to see a little bit of smoke I turn the pan down to medium-low (3-4). Nonetheless, you need your pan hot to quick-cook these tortillas but without burning them. *As you make these you will need to play around with your heat since every stove top and pan is different. -
Roll out your tortillas.
I go one by one - meaning, roll out one, cook it, then roll out another - repeat. But you can roll them all out at once if you like. Each dough ball will require a dusting of flour on your surface when being rolled out. I start by balling up one of the quarters and flattening it with my hand on my floured surface. Then use the rolling pin to shape it into a circle. Don't worry too much about getting it perfectly round - mine never are! -
Once your tortilla is rolled out, lay it gently on the hot pan. After 10 seconds, gently flip it with a spatula. After that first flip you should start to notice some air pockets forming (refer to image). Wait another 5-10 seconds and then flip again. My rule of thumb is to flip 3-4 times at 5-10 second intervals to prevent burning (this is dependent on how hot your pan is).
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Place cooked tortillas on a plate or tortilla container and cover with a dampened paper towel until they're ready to be served.
These tortillas are SO good, they're obviously best eaten fresh. But if you're making these tortillas ahead of time, I will personally store them in a ziploc bag at room temperature for up to 3 days, or in the fridge for up to 5 days.
Note
*Eat Rich Live Full is not a nutritionist or dietitian. For nutritional information, it is advised to refer to a nutritionist, dietitian or an online nutritional resource calculator. Nutritional information can vary depending on ingredients, ingredient types and brands used for each recipe.