← All recipes
FROM MIRA'S KITCHEN / RECIPE 01

Soft flour tortillas.

Warm from the pan, soft enough to fold, and simple to make at home. Mix the dough by hand or with a mixer, then give it time to rest before you roll.

Makes
14 tortillas
Dough rest
25–30 minutes
Roll to
6 inches
Make the recipe
A stack of homemade flour tortillas with one folded to show its soft texture
Simple ingredients, made with care.
WHAT YOU NEED

Ingredients

For 14 small tortillas

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ⅓ cup extra-virgin olive oil
  • 1 cup warm water

Mira's tip
Use all-purpose flour and measure it lightly. Too much flour makes the tortillas stiff.

STEP BY STEP

Make the tortillas

  1. Mix the dry ingredients

    In a medium bowl, stir together the all-purpose flour, kosher salt, and baking powder.

  2. Add the oil and water

    By hand

    Make a well in the center. Pour in the olive oil and warm water. Stir from the bottom up with a sturdy silicone spatula or wooden spoon until the dough comes together.

    With a mixer

    With the mixer running at medium speed, add the olive oil and warm water to the dry ingredients. Mix for about one minute, until the dough forms a ball.

  3. Knead until smooth

    Turn the dough onto a lightly floured surface. Knead for 2–3 minutes, until smooth and no longer sticky. If it sticks to your hands, dust the surface with a little more flour.

  4. Shape 14 balls

    Divide the dough into 14 equal pieces. Cup each piece in your hand, tucking its edges underneath to form a smooth ball.

  5. Cover and rest

    Place the balls on a lightly floured surface. Cover them with a clean kitchen towel or plastic wrap so they do not dry out. Rest at room temperature for 25–30 minutes, or at least 20 minutes if you are short on time. The dough will be easier to roll.

  6. Roll one at a time

    Lightly flour the surface and rolling pin. Roll one ball from the center outward, turning it as you go, into a thin circle about 6 inches across. Keep the other balls covered. If the dough springs back, rest it 5 more minutes and try again.

  7. Cook in a dry skillet

    Heat a dry skillet over medium-high heat for a few minutes. Cook one tortilla until bubbles appear and light brown spots form underneath, about 45–60 seconds. Flip and cook the other side for 20–30 seconds. Lower the heat if it browns too quickly.

  8. Stack to keep soft

    Place each cooked tortilla in a towel-lined container and cover it while you cook the rest. Serve warm. Once fully cool, store extras in a zip-top bag or covered container.

The more often you work with dough, the more familiar its shape and texture become. Enjoy the process.