Making Your Own Tortillas is Easier Than You Think

Guys listen!

You don’t need to wait for Tuesday to gorge on soft-shell tacos. Heck, you don’t even have to buy tortillas because it’s so easy to make! All you need are five pantry essentials (flour, salt, baking powder margarine, and water) to make your own flour tortilla. You can even change up the flour base (like using corn flour, whole wheat, or even gluten-free flour) to suit your mood or need. Trust us, making your own tortillas is a blast (addicting even!).

Just follow this step-by step guide and you’ll be flipping your own tortilla in no time!

In a large bowl, combine 2 cups of flour, ½ teaspoon of salt, and a teaspoon of baking powder.

Using your hands, rub a tablespoon of margarine into the dry ingredients until the mixture resembles cornmeal.

Make a well in the center of the mixture and pour in about ¾ cup of water.

Use a fork to gently bring the dry ingredients into the center until all of the flour is moistened. If the dough is still too wet, add a tablespoon of flour at a time to get the desired consistency.

On a floured surface, knead the dough until it becomes smooth and elastic.

Make balls out of the dough, about the size of a golf ball.

Put the dough balls on a tray and cover with cloth or plastic cling wrap. Let stand for at least 30 minutes to rest.

Using a rolling pin dusted with flour, roll out the dough onto a clean, floured surface until it becomes a thin, round disc about six inches in diameter.

Place the discs on a medium hot, non-stick or seasoned cast iron skillet and cook until blisters form on the surface of the tortilla. Flip and continue cooking until golden on the other side.


Think you’re already an expert? Then host a taco party for your friends! Here are possible fillings to put inside your tortillas: chili con carne, spicy tuna or sardines, flaked chicken or pork adobo, or leftover bistek. Some toppings or sides may include salsa, cheese sauce, hot sauce, and sour cream.

If you’re feeling creative them make them into nachos: just cut each tortilla into four quarters and deep-fry until crispy. Quesadillas and burritos? No problem. This recipe is so versatile, we bet you won’t need to run to the grocery every time you’re craving for any of your favorite Mexican fix.

This recipe first appeared on Appetite October 2016 issue. Edits have been made for