HOW TO: Flour Tortillas

I spoke with a couple of my friends about kitchenjulie's content and all of them requested the same thing: more how to's and more quick'n'easy recipes, such as breakfast or snack ideas or anything that's fun, fast and doesn't require many tools to make. Ok, so, a flour tortilla doesn't really fit into the category of super easy cooking, but I am going to post my go-to wrap recipe soon that involves tortillas. I thought it would be good to show that it's not that complicated of a task. 

I was struggling at my first attempts on making tortillas. First it turned out too thick and crispy, that I couldn't even roll it to make a wrap, then I decided to experiment by adding more oil and it turned out too greasy. Until finally, after some hours of research I learned that you have to use hot water when mixing the dough to help incorporate fat (if you're using firm fat such as coconut oil or traditionally - lard), you can't be lazy on kneading the dough, you have to let it rest for gluten to relax and finally - roll your tortilla really really thin right before adding it to the hot pan. 

This is a plain tortilla recipe. I'd like to experiment a little in the future by adding yoghurt or crème fraîche to the dough, maybe a bit of milk, too. We'll see how that goes.

Try these tortillas for my Halloumi Wrap recipe.

Makes about 7 medium tortillas   |   1 cup - 250ml   |   1 tbsp - 15ml  |   1 tsp - 5ml   |   Prep time: 30 mins   |   Cooking time: 5 mins


  • 1 1/2 cup of plain flour
  • 2 tbsp of olive oil
  • 2 tsp of coconut oil
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 1 cup of hot water

In a bowl, mix together flour, salt, baking powder. Add olive and coconut oils. Mix a little with your hands then pour in a cup of hot water ( not boiling! just hot enough to melt coconut oil), mix everything to form a sort of sticky dough ball.

Transfer it to the worktop and knead for 10 minutes. No lazy hands here - 10 minutes! Trust me, it will pass quicker than you think. You will end up with soft and no longer sticky dough. Divide it into 7 balls.  Place them in a bowl, cover with a damp towel to prevent drying and leave to rest for 10 minutes. 

On a lightly floured surface, roll each dough ball very thin and hang it on the sides of a bowl. Heat a heavy skillet, e.g. cast iron until it's really hot. Take one tortilla, give it one last roll to make it paper thin and pop into the skillet. You should see some bubbles on top. Once the bottom side gets some brown spots, flip over and cook for a couple more seconds until you see some brown spots on the bottom side, too. Don't overcook or it will turn crispy. We want these tortillas pliable and soft.

Wrap it into kitchen foil or kitchen towel and repeat with the rest of tortilla dough.