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Homemade Olive Oil Flour Tortillas

Extra virgin olive oil, used not only in the tortilla dough but also for cooking the tortillas, imparts flavor and function.
A stack of freshly made flatbreads wrapped in a cloth with flour and oil on a wooden surface. - Olive Oil Times
Homemade Olive Oil Flour Tortillas
By Patterson Watkins
Apr. 18, 2023 18:44 UTC

Flour tor­tillas are a really fun and tasty thing to make at home. Simple ingre­di­ents yield sur­pris­ingly deli­cious results, per­fect for bur­ri­tos, tacos, and nachos.

Extra vir­gin olive oil, used not only in the tor­tilla dough but also for cook­ing the tor­tillas, imparts fla­vor and func­tion. Fats are nec­es­sary for main­tain­ing mois­ture and struc­ture in baked goods, espe­cially flat­breads. Olive oil achieves these goals while also impart­ing good-for-you fats, giv­ing these tor­tillas a health­ier advan­tage over the store-bought options

Homemade Olive Oil Flour Tortillas

Homemade Olive Oil Flour Tortillas

4from7votes
Course: Sides, BreadsCuisine: MexicanDifficulty: Medium
Servings

8

serv­ings
Prep time

20

min­utes
Cooking time

10

min­utes

These tor­tillas are best if made fresh and eaten the day of. Being that our home­made recipe doesn’t include the preser­v­a­tives that are present in store-bought tor­tillas, they are at risk of get­ting stale faster. 

Ingredients

  • 2cupsall-pur­pose flour

  • 1/2teap­soonsalt

  • 3/4cupwater

  • 3 table­spoonsmild-inten­sity extra vir­gin olive oil (plus addi­tional for cook­ing the tor­tillas) 

Directions

  • Place flour and salt in a large bowl, and stir to com­bine. Add water and olive oil to the bowl and stir to com­bine, cre­at­ing a ​‘shaggy’ dough.
  • Turn the dough onto a lightly floured sur­face and knead for 5 – 10 min­utes or until the dough is smooth.
  • Portion the dough into eight even pieces. Working with one piece at a time, roll the dough into thin flat cir­cles. Place a lightly greased piece of parch­ment (or wax paper) on top of the tor­tilla, and repeat for the remain­ing dough, cre­at­ing a lit­tle secure, non-stick stack.
  • Heat about one tea­spoon of olive oil in a large skil­let over medium-high heat. Once the oil is hot, care­fully add a tor­tilla (work­ing with just one tor­tilla at a time), and cook for about 1 minute per side or until the tor­tilla is cooked through (the tor­tilla will begin to puff up).
  • Remove the tor­tilla from the skil­let and repeat this process for the remain­der.

Discover more recipes with extra virgin olive oil.

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