Flour Tortillas

Flour Tortillas

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
  • Ingredients

    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)

  • Directions
    1. Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. On a lightly floured work surface, roll one ball into a 9 -10 inch (23 – 25cm) circle with a rolling pin.
    6. 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.


Nutritional Analysis

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

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