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Flour Tortillas Made With Olive Oil
4.3 from 76 votes

Flour Tortillas Made With Olive Oil

These flour tortillas made with olive oil yield thin, flexible flatbreads ideal for wraps or soft tacos. The dough combines all-purpose flour, optional baking powder for fluffiness, salt, olive oil, and warm water, then rests before rolling. Cooking on a medium-heated skillet develops light brown spots, indicating proper doneness. Adjusting dough hydration and stove temperature helps achieve pliable tortillas without excessive blackening.

Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 6 (12-14 tortillas)
Calories: 306 kcal
Cuisine: Mexican, Vegetarian

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

    Cup of Yum
  1. In a mixing bowl combine 3 cups all purpose flour, 1.5 teaspoons baking powder (optional), and 1.5 teaspoons salt. 
  2. 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.
  3. Combine and knead for 4-5 minutes until you have a cohesive ball of dough.   Cover and let rest for 30-60 minutes. 
  4. Divide the dough into golf-ball sized chunks and roll them between your hands to form little balls.   
  5. 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. 
  6. 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.
  7. 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. 
  8. 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. 
  9. 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

Calories 306kcal (15%)

Nutrition Facts

Serving: 6 (12-14 tortillas)

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%

* Percent Daily Values are based on a 2,000 calorie diet.