Flour Tortillas – Ole!

My culinary expertise is clearly in Italian and American foods, but occasionally I venture out of my comfort zone and try something new. We had leftover rotisserie chicken (meal 3 or 4 from a Costco whole chicken) and thought a nice simple chicken burrito would be good for dinner.


I’ve been wanting to make homemade tortillas and thought I’d cook the flour version.  The recipe is easy, it reminded me of pizza dough without yeast. It seemed simple enough….. 

The first tortilla came out fairly round. Yay! The second one came out looking like a misshapen kidney. The third one looked more like Italian flatbread. Well, there you go, right back to Italian cuisine. Obviously, I didn’t quite get the technique of forming the tortillas down. It’s evident to me that it will take much more practice than I’m willing to do. My hubby said my tortillas looked more like “naan” tortillas (get it? Naan, for non). Well, it was funny at the time he said it.

These were easy to make, and they weren’t particularly time-consuming but only made eight smallish tortillas. Would I make them again? Probably… maybe… well… I’d rather make Italian flatbread instead and buy my tortillas. 

Flour Tortillas

Yields 8

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  • 2 cups all-purpose flour, plus extra for kneading and dusting
  • 1/2 teaspoon salt
  • 3/4 cup water, room temperature
  • 3 tablespoons olive oil, lard, or butter, softened


  1. In a food processor, combine 2 cups of flour and the salt.
  2. Add the lard or butter if using and drizzle in the water. I used olive oil, and combined the oil and water to drizzle it in.
  3. Process until the dough comes together and forms a ball.
  4. Turn the dough onto a floured surface and knead several times until the dough is smooth.
  5. Form into a ball, cover with a towel, and let the dough rest for 15 minutes.
  6. Preheat a cast-iron skillet, griddle, or frying pan over medium heat.
  7. Divide the dough into eight portions and roll into balls.
  8. On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.
  9. In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy.
  10. Transfer the tortillas to a plate and cover with a clean towel to keep warm.


Calories: 1268 cal
Carbohydrates: 191 g
Fat: 43 g
Sodium: 1192 g
Protein: 26 g
Fiber: 7 g
Tip: Don’t wear black pants when working with flour. Maybe it’s just me, but flour always seems to end up all over me when I’m working with it. Well, to be honest, it ends up all over the counter and floor too. 

2 thoughts on “Flour Tortillas – Ole!”

  1. Pingback: Cinco (Five) Black Bean Tacos For Cinco de Mayo | Christina's Food And Travel

  2. Pingback: Hot or Cold – Greek Chicken Quesadillas Are Gold | Christina's Food And Travel

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