Flour Tortillas made with 5 ingredients. Dairy Free.
I love, love, love homemade flour tortillas for taco night, well really anytime. I love to just snack on flour tortilla shells. I made up a recipe that used part milk & part water but I don’t always have milk on hand so I wanted to come up with a simpler recipe that just used water. It’s also good for those looking for a dairy free recipe. I have been using this recipe for almost 3 years now so I figured it was about time I shared it with you! You only need 5 basic ingredients that you probably already have on hand in your kitchen.
Letting the dough rest for 20-30 minutes is really helpful, it makes the dough much easier to work with from my experience. The key for rolling out the dough is to use plenty of flour! I sprinkle lots of flour on the surface I’m using to roll out the dough & also on top of the dough when I’m rolling it out with a rolling pin.
They are ready to flip when they start to form bubbles on top like this:
Bonus: These taste great leftover! Just store them in a Ziploc bag in the refrigerator & reheat them in the microwave for a few seconds.
You can make these as thin or thick as you want. I rolled mine out very thin. If you make them thicker you will need to adjust the cooking time for longer. I used a Calphalon Griddle Pan to cook mine because it’s flat & it makes it easier to flip. My sister uses a cast-iron skillet when she makes them. Also my sister just posted a recipe for Homemade Taco Seasoning which goes great with this recipe!
- 2 cups of all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¾ cup water + 1 Tablespoon
- Whisk together flour, baking powder, & salt together. Add in oil & water, & mix it up.
- Knead 5-6 times or until you can form a ball. (Depending on the brand of flour you may need to add more water or flour to get the right consistency).
- Cover dough & let it rest for 15-30 minutes (it makes it easier to work with).
- Preheat a skillet or griddle over medium to medium/high heat.
- Break off enough dough to form a 1.5-2" ball (depending on the size you want your tortillas to be). Keep the rest of the dough covered so it doesn't dry out.
- Place on a floured surface. Flatten slightly with the palm of your hand. Use a rolling pin to roll out the dough to form a 6-8" diameter. You may need to keep sprinkling the dough with flour so the rolling pin doesn't stick to it. Roll out the dough very thin.
- Place in ungreased skillet for 15-30 seconds or until it starts to blister, then flip it over & cook the other side for the same amount of time.
- Transfer to a plate, cover loosely with foil so they stay soft & warm.
- Repeat process with the rest of the dough.
- If there are leftovers place them in a Ziploc bag & store in the refrigerator. Reheat for a few seconds in the microwave.
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Terri K. says
Looking forward to trying some of your recipes. I just found you a little bit ago.
Hi Terri, Hope you like them! Thanks for taking the time to comment, we appreciate it!
Lillie Schlabach says
Just found about you this morning. I wanted to make pancakes for breakfast but don’t have pancake mix anymore. So I browsed on my phone and since I’m lactose intolerant, it ticked me to find this recipe. I made pancakes right away. I usually use lactose free milk but I wanted to try your recipe. It was nice and fluffy. Thank you for sharing and God Bless you.