It takes just three ingredients to make this super easy recipe for tortillas or unleavened bread. Whether you are wanting to celebrate Cinco De Mayo, Passover, or it’s simply Taco Tuesday in your household, this homemade flour tortilla recipe is for you.
This 3-ingredient recipe for tortillas is so quick, easy, and versatile. I bet you even have the three ingredients you need to make these soft flour tortillas at home right now! They are flour, salt, and olive oil (plus water, but we’re not counting that). I can make a whole batch of these, start to finish, in about 10 minutes. I have the dough ready to go into the skillet in under five (I timed myself today). Have I convinced you to give it a go?
If I need to do a little more convincing, let’s talk about their versatility for a moment. You can use this recipe for tortillas to make a quesadilla, wraps for lunch, or as a side to accompany any main meal. Make a batch for Cinco De Mayo and celebrate in style with other Mexican-inspired dishes, like Mexican chicken casserole, sweet potato and black bean tacos, and Chipotle copycat guacamole.
How about using this recipe for tortillas next Taco Tuesday? Top your flour tortilla with whatever shredded or ground meat you like, such as beef, chicken, turkey, or pork. Then add sour cream, cheese, salsa, a squeeze of , and your other favorite toppings and the whole neighborhood will want to come to celebrate Taco Tuesday at your house!
Unleavened Bread for Passover
If you don’t celebrate Passover you may or may not know that Passover is a one-day Biblical Feast and it is immediately followed by the seven-day Feast of Unleavened Bread. And did you know that these soft tortillas are considered unleavened bread? Well, they sure are.
During that week, not only do those celebrating Passover not eat anything with leavening agents in it, but they also make it a point to eat unleavened bread each day of the Feast, per instructions.
Two years ago I shared my soft unleavened bread recipe with you, which makes some tasty little soft pita chips. That’s a favorite on its own but I also use it to make cinnamon sugar breadsticks, cheesy bread, and even as a crust for our Passover Pizza!
Okay, you must be convinced to try this recipe for flour tortillas now, right? Let’s get cooking!
- All purpose flour
- Just a little oil. You can use vegetable oil or olive oil.
I don’t count the water as one of the three ingredients because most of us are blessed enough to have that flowing from the faucets right now.
Stir all ingredients together in a large bowl.
Until a dough is formed.
Lightly flour a surface and turn the dough out onto that.
Knead dough just a few times until it is smooth-ish.
Divide dough into eight parts and roll each part into a small ball.
One at a time, roll each ball of dough out into a thin circle using a , until they’re 6 or 7 inches in size.
Spray a nonstick cast iron skillet with cooking spray and place it over medium heat.
Cook each tortilla for about a minute on each side or until lightly browned, then remove and continue until all are done. Enjoy!
- When stored in an airtight container in the fridge, these homemade flour tortillas will last up to two days. You can serve them cold or reheat them quickly in a skillet.
- You can also store them in a freezer-safe bag in the freezer for up to 2 months. After thawing overnight in the fridge, follow the above reheating instructions.
- Okay, let me tell you why I have the ingredients in this order. I put them in countdown order because it is easier to remember that way. 3 tablespoons oil, 2 cups flour, 1 cup water, 1/2 teaspoon salt. See? Easy to remember.
- You can easily add extra flavor to your homemade flour tortillas with some herbs and spices. I recommend dried or fresh oregano, thyme, or coriander.
- To make thicker wraps, add a teaspoon of baking powder to the dough when you add the other ingredients.
Can I make these tortillas gluten-free?
Yes, if you use almond flour, gluten-free oat flour, or gluten-free all-purpose flour instead, these will become gluten-free tortillas.
Can I make this recipe in advance?
Yes, you can make your tortilla dough ahead of time. Tightly wrap it in either plastic wrap or foil and refrigerate overnight before following the rest of the instructions.
Here are more of my favorite Mexican-inspired dishes to enjoy:
Taco Soup (The World’s Easiest Supper)
Stuffed Zucchini Boats, Tex-Mex Style
Instant Pot Beef Barbacoa Tacos
Mexican Cornbread Recipe by Mama
- 3 tablespoons oil vegetable or olive
- 2 cups all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- Place all ingredients in a large bowl. Stir together with a spoon until a dough is formed.3 tablespoons oil, 2 cups all-purpose flour, 1 cup water, 1/2 teaspoon salt
- Turn out onto a lightly floured surface and knead the dough just a few times until smooth. Separate the dough into 8 sections and roll each section into a ball.
- Using a rolling pin, roll each ball of dough out into a thin circle about 6-7 inches in diameter.
- Lightly spray a medium nonstick skillet with cooking spray and place it over medium heat. Add tortillas, one at a time, and cook for about one minute on each side, or until lightly browned. Serve warm. Enjoy!
Can you use coconut flour? Or any gluten free flour. Im starting a gluten free diet bcuz of inflammation :/
I haven’t done it with gluten free flour but I don’t see why you couldn’t. Let me know how that turns out if you try it.
These were so sticky and did not work. Didn’t have any flavor either.
Sorry to hear that was your experience. I haven’t had that happen to me but I hope you give it another try at some point. Wish you all the best
I haven’t used either of those but if you do please let me know how they turned out. Thank you!
I love these tortillas! Brady graduates from college next weekend and I’m making a big taco bar for the family to celebrate. Gonna add these to the menu!
Congratulations to you and Brady! Hope you have a wonderful weekend celebration along 🙂
Has anyone tried this with plain whole wheat flour? TY for your help.
I’m going to try these out.
Great, let me know how they came out! It really is easy 🙂
I am laughing at myself right now. Why? I’ll try to keep it short, but some of us Alabama girls can take an hour to tell a 5 minute story….
I was on youtube yesterday and your video on dehydrating ground beef came up in my recommendations, so I watched it. I knew about freeze-drying (my boss is a prepper and has a freeze dryer at the office and lets me use it some), but I didn’t know you could dehydrate cooked ground beef. Will definitely be trying it, especially since I found out my air fryer has a dehydrator option! Anyhoo…
I did a quick look at your channel and was pleasantly surprised to see the one about the Good Samaritan, so I started watching it. Then I saw your references to the Shema and your usage of “Messiah”, and that sent me digging to find out more about your beliefs. I found the links to your facebook Bible study group and the Seeking Scripture website, and today I have been reading your blog posts there with interest. Why? Because I am walking a very similar walk, though God has called me specifically to Messianic Judaism. And for months I have yearned for a devotional or some kind of Bible study from that kind of viewpoint. I believe God has answered my unspoken prayer by leading me to your Bible study website and facebook group 🙂
As for why I am laughing…I just discovered that I had used your recipe for unleavened bread this year for Passover!
I am a Nazarite~! and just love your story! Shalom and have a wonderful Passover and unleavened bread feast!
very interesting….very few of us around….shalum achuty, Yahuah be with you!
Me too 🙂
Happy Shabbat prep day 🙂
Can you recommend a substitute for cooking spray, my daughter is allergic to the lecithin (aka soy) in them. Thanks.
Sure! You can simply rub the skillet with butter, shortening, or even olive oil.