Nothing is better than a warm, soft, fresh homemade flour tortilla! This recipe makes about 15 street taco sized tortillas or about 6 burrito sized tortillas.
In a large bowl add the flour, salt and baking soda. Mix until well combined.
Add the oil in to the dry ingredients, and mix until the dough is crumbly.
Add the warm water and stir, or mix with your hands until everything is mixed well. The dough will be slightly sticky but still easy to work with.
Place dough on a floured surface. Roll into balls according to the size of tortillas you want. (see notes below).
Place a clean kitchen towel over the dough balls and let rest 20-30 minutes.
When you are ready to roll out the tortillas, roll them paper thin. (See notes for tips on rolling them out.)
When ready to cook, heat a non-stick skillet on medium heat, and let the pan heat for a few minutes until hot.
When ready to put the tortillas on the pan, lower the heat to low. Place a tortilla on the skillet (watch closely) and heat until the tortilla starts to bubble, then flip the tortilla and cook the other side.
Remove from the heat when the tortilla is cooked to your liking (I like mine a little underdone).
Place the freshly cooked tortillas in a clean kitchen towel to stay warm while you cook the rest.
Notes
Tortilla Size: For street tacos sized tortillas, I make them into smaller sized balls, about the size of a small cookie dough scoop or a tablespoon (the dough will be a heaping tablespoon). I end up with about 15 street taco sized balls. For burritos use a 1/4 cup as an idea of the size they should be, roll them into balls. You should end up with close to 6 dough balls for burrito sized tortillas. (The number of balls you end up with will depend on your ball size and will vary). You can make any size of tortilla you want, if you find that your roll out a tortilla and need it bigger or smaller then adjust the size of dough balls.Rolling Out Tips: You will need to roll these out paper thin, if not thinner. To help you roll them out and so you don't have to do a lot of picking up and moving after rolling them out, I cut large squares of parchment paper to roll out the tortillas on. This way you can roll out each individual tortilla on its own piece of parchment paper. Then the stack of tortillas can be covered with a kitchen towel and set aside until cooking. The parchment paper separates each one so they don't stick together so they are already rolled out, and can all be cooked at once fast. This is perfect if you are having a big party and need to cook them all at once or if you are cooking to order for people.
Nutrition information is automatically calculated and should only be used as an approximation.