Flour Tortillas Made With Olive Oil
User Reviews
4.3
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
6 (12-14 tortillas)
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Calories
306 kcal
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Cuisine
Mexican, Vegetarian
Flour Tortillas Made With Olive Oil
Description
The flour tortillas feature a simple dough of all-purpose flour, salt, olive oil, and warm water, with baking powder as an optional ingredient to add fluffiness. Kneading develops the gluten for elasticity, and resting the dough for 30 to 60 minutes improves rolling ease and texture. Dividing into small balls facilitates thin rolling, with occasional flour to prevent sticking.
Cooking on a medium heat skillet or comal for about 30 to 45 seconds per side creates characteristic light brown spots without burning. Adjust heat as needed: reduce it if black spots appear quickly, or increase it if spots take too long to develop. Dough that is springy or difficult to roll usually benefits from longer resting.
Including baking powder produces thicker, fluffier tortillas, suitable for use as flatbreads or pitas, while omitting it yields thinner, more traditional tortillas. The recipe emphasizes careful temperature control and dough handling to balance flexibility and cooking time.
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder optional
- 1/4 cup olive oil
- 1.5 teaspoons salt
- 1 cup water warm
Instructions
- In a mixing bowl combine 3 cups all purpose flour, 1.5 teaspoons baking powder (optional), and 1.5 teaspoons salt.
- Add 1/4 cup olive oil and 1 cup warm water. Use a spoon to combine the mixture as much as you can and then dump it onto a work surface.
- Combine and knead for 4-5 minutes until you have a cohesive ball of dough. Cover and let rest for 30-60 minutes.
- Divide the dough into golf-ball sized chunks and roll them between your hands to form little balls.
- Use a rolling pin to roll out the dough balls. I like to roll them out super thin, to the point of being transparent. If the dough is sticking to your hands or the work surface add a sprinkling of flour.
- Heat up a skillet or comal to medium-ish temperature. Add a rolled out tortilla to the skillet and cook each side for approximately 30-45 seconds. A good indication of when the side is done is light brown spots forming.
- If black spots are forming quickly you'll need to lower the heat. If it's taking longer then a minute for light brown spots to appear then you'll need to raise the heat.
- Continue rolling out and cooking the tortillas. I usually add one to the pan and then quickly roll out the next so that you always have one on standby.
- Serve immediately or store in an airtight container in the fridge where they'll keep for at least a few days.
Notes
- Baking powder is optional: including it makes tortillas thicker and fluffier, omitting it yields thinner traditional tortillas.
- If the dough sticks to hands or surface, add a small amount of flour until manageable for rolling.
- Adjust stove heat so tortillas cook in about 30-45 seconds per side; reduce heat if black spots appear too fast.
- Let the dough rest 30-60 minutes; longer resting helps if dough is springy or resists rolling thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(12-14 tortillas)
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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