Total Time
Prep 15 mins
Cook 30 mins

Spread the love. A friend of mine uses this recipe with a white flour and corn masa mix instead of the white/wheat mix below and it's delicious. It's also suggested that you double (or triple) the recipe and freeze either the dough or the prepared tortillas. I will never buy tortillas again.

Ingredients Nutrition


  1. Mix ingredients, knead for a few minutes to form a dough.
  2. Put dough ball into a bowl and loosely cover with a cloth. Set in a warm place.
  3. Let rise for 20 minutes.
  4. Form into 8-10 rounds.
  5. Roll each round out, in turn, onto a floured surface.
  6. In a heavy bottomed pan (non-stick or cast iron), over high heat, cook each tortilla 1.5 minutes on both sides. Note* There is no oil in this step, the tortillas are cooked in a dry pan.
Most Helpful

4 5

I've been making these for a while now so I thought I would update my review. This is what I have settled on: 2bs olive oil, 2 tbs lime juice and 1/2 cup water. I don't let them rest. I have used all white flour and all wheat flour. I think you could even try gluten-free flour but they will crumble some.