2 3/4 cups all-purpose flour (875 mL)
1 1/2 tsp baking powder (7 mL)
1 tsp salt (5 mL)
1/3 cup canola oil (75 mL)
1 cup warm water (250 mL)
- Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Add canola oil and mix with a fork until pea size pieces begin to form.
- Add water gradually, mixing until dough begins to come together. Transfer mixture to a lightly floured surface and knead until a smooth ball is formed. If dough is too dry or too sticky, add water or flour, 1 Tbsp at a time.
- Divide dough into 8 equal-sized pieces. Roll each piece into a ball and transfer to baking sheet. Cover and let rest for 30 minutes.
- On a lightly floured work surface, roll one ball into a 9 -10 inch (23 – 25cm) circle with a rolling pin.
- Heat a 10-inch (25 cm) skillet over medium heat. Carefully transfer tortilla from work surface and cook for 1-2 minutes per side, or until speckled brown. Wrap in aluminum foil to keep warm, and continue with remaining dough balls.
COLOURFUL VARIATIONS: Replace 1/4 cup (60 mL) of water with tomato sauce to tint tortillas red, or pesto sauce to tint tortillas green.
* Whole wheat flour may be substituted for up to half of all-purpose flour.
Deceptively easy and incredibly soft, fresh homemade tortillas can’t be beat. They are a perfect vehicle for sandwich wraps, breakfast burritos, quesadillas and more.
- 8 people
- Serving Size
- 1 tortilla
- Total Fat
- 9.9 g
- Saturated Fat
- 0.8 g
- 366 mg
- 33 g
- 1.2 g
- 0.2 g
- 4 g
- 34 mg