Nothing beats the taste and freshness of homemade tortillas, and this fat-free version keeps them light and soft without any added oil. These flour tortillas are perfect for tacos, burritos, wraps, or simply enjoying with your favorite fillings. With just a handful of pantry staples, you can create soft, pliable tortillas that are thin, tender, and full of flavor.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt (or 1 teaspoon if you like slightly savory)
- 1/2 teaspoon freshly cracked black pepper
- 1 cup warm water
Instructions
- Prepare the dough: In a mixing bowl, combine flour, baking powder, salt, and black pepper if using. Gradually pour in warm water while stirring with a spoon until the dough starts forming.
- Knead the dough: Transfer dough to a lightly floured surface and knead for 5–8 minutes until smooth and elastic.
- Rest the dough: Divide the dough into 12 equal pieces and roll each into a smooth ball. Cover loosely with a kitchen towel or plastic wrap and allow them to rest for 15 minutes. This helps the dough relax and roll out more easily.
- Roll the tortillas: Take each dough ball and flatten it into a small disc. Roll gently into a 9-inch thin circle, turning often to maintain an even thickness. Aim for paper-thin tortillas—the thinner, the softer and more flexible.
- Cook the tortillas: Heat a heavy skillet or non-stick pan over medium-high heat. Place a tortilla in the hot pan; small bubbles should appear almost immediately. Cook for 1–2 minutes until golden spots form, then flip and cook the other side for another minute.
- Press for texture (optional): For more evenly browned tortillas with slight puffing, gently press the tortilla with a spatula while cooking.
- Keep them soft: Stack cooked tortillas on a plate and cover with a clean cloth to steam slightly. Once cooled, store in a sealed plastic bag to retain softness. Serve immediately, or wrap in foil and refrigerate or freeze for later use.Makes 12 tortillas, each about 9 inches in diameter.
