Homemade Tortillas

  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 5m
  • Ready In : 1:5 h

I love the freshness and simple flavours used in Mexican food. One of the weekly favourites in this house is a tortilla filled with various goodness. We recently participated in a cooking competition for Kidspot Voices 2013 Top 5 Food Bloggers Gourmet Gadget Challenge sponsored by The Good Guys and I chose to make Fajitas. It’s unfortunately really hard to find pre-packaged tortilla’s without preservatives, so I thought this was a great opportunity to make my own tortillas. It was really easy, and just like when you make your own pasta or pizza base, you will swear you won’t buy pre-packaged again.

So here is the tortilla recipe, and you can check out the full Fajita post here.

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  • 2 cups flour + extra for dusting
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup butter, cut into small pieces
  • 2/3 cup warm water


Step 1

In a medium bowl, combine the sifted flour, salt, and baking powder. Use a food processor to add the butter and process until the mixture resembles a fine breadcrumb consistency. Transfer to a bowl. -

Step 2

Stir in 2/3 cup warm water and stir with a fork until a rough dough forms. Turn the dough out onto a floured surface and use your hands to knead until smooth (4 or 5 minutes). You will know the dough is ready when it is not too sticky. -

Step 3

Separate the dough into eight equal pieces and roll each piece into a ball. Cover with plastic cling wrap and leave to rest for 30 minutes to 1 hour. -

Step 4

When ready to cook the tortillas, heat a large saucepan (or preferably a skillet) over medium heat until hot. Flour your surface and roll the dough balls (one at a time) into a thin round tortilla shape. The dough should be super thin, so you can almost see the bench top through it. If this is proving too hard, try and roll the dough between some baking paper. -

Step 5

Peel the dough off the bench and carefully place it in the hot skillet. Cook until the tortilla bubbles and puffs and the bottom browns in spots. Turn and cook the other side. Change the heat of your skillet accordingly (you want brown spots but no burning). Transfer to a plate and cover with foil to keep warm. -

Step 6

Repeat with the remaining dough, stacking and covering each tortilla as it’s cooked. -

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Recipe Comments

  1. posted by Jo on February 1, 2014

    I made these for lunch today, fantastic thank you!!

  2. posted by Chloe on April 2, 2014

    Love these – so simple and delicious 🙂 I’ve found I get a softer, chewer texture by using bakers flour and actually melting the butter then whizzing it all together in food processor! Makes it even more “one handed” too!!

  3. posted by Chantel on September 18, 2014

    Thank you, made these for my son who has a wheat allergy using gluten free flour & they turned out great. Gluten free store bought tortillas are not only full of preservatives but are also expensive.


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