Healthy Homemade Tortillas

Homemade Tortillas are a staple at our house and I am sure they will be at yours too. You can half the recipe or quarter the recipe to fit the amount of tortillas you want for your meal. There is nothing like a fresh tortilla! We will NEVER go back to store bought tortillas again. Not only are these healthy but they taste amazing!

Healthy Homemade Tortillas

Please see resources below for recipe variations and resources on tortilla presses.

4.0 from 2 reviews
Healthy Homemade Tortillas
Serves: 14 Tortillas
  • 2¾ c. Unbleached flour (the unbleached flour makes a difference in taste)
  • 1¼ tsp. table salt
  • ¼ c. Olive Oil (Olive oil makes a HUGE difference in taste as well)
  • 1 c. water
  1. Mix your flour and salt together in a mixing bowl. Add the Olive Oil and the water into the flour and salt mixture.
  2. Mix, Mix, Mix.
  3. Separate the dough into balls about the size of a golf ball.
  4. When you are through with separating the dough grab your rolling pin and your pan. You can also use an electric griddle.
  5. Turn on your stove to medium/medium high and put your pan on to begin heating.
  6. On a lightly floured surface roll out the dough balls with a rolling pin as the pan gets hot.
  7. Place the rolled dough onto the hot pan to cook. As the tortilla is cooking roll out another ball. Flip your tortilla over when the tortilla gets golden on top and bubbles start to form. Keep an eye on your cooking tortillas to prevent burning! Everyone's stove burns differently, so you'll want to play with your heat to see what works best for you.
  8. Continue to roll out all your dough balls to make your amazing tortillas.

*I like to make a big batch and keep the rest in the fridge for future meals! You will never go back! This is definitely worth your time and effort!

A note from the editor, to our wheat-free friends:

You asked for more resources to find similar recipes that are wheat-free, and here’s a few I found from some of my favorite “real foods” bloggers:

And here’s a few made with whole wheat:

And lastly, if you’re looking for a good tortilla press, here are some highly rated ones from Amazon. I hope this is helpful!

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  1. Cathy says

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

  2. Wendy says

    This is like my recipe, only much smaller. ;) Also makes GREAT pasta dough!
    A little tip to add: for greater flexibility, use hot water (not too hot to touch or anything)
    EV olive oil works great, Susanna.

  3. Jennifer @ Sweet Plantains says

    Awesome! Will be trying these ASAP…thinking of using melted butter in place of the olive oil, though.

  4. Julie says

    thank you for this! we love tortillas, esp for wrapping up leftovers, but i hate buying the store bought ones for my family. now we won’t have to! i will be making some real soon.

  5. Karen Wood says

    I need to start doing this too. Especially after reading the ingredients in even the ones they make fresh at the grocery store that caters to Mexicans. Gonna get one of their tortilla presses to make it easier.

    • Bethany says

      A friend shared a tortilla “batter” recipe on fb a year or so ago. I can’t find it anymore, but this one seems to match my memory of hers.

      While I didn’t like them quite as well as regular rolled flour tortillas, they weren’t bad & they were super simple! We like our taco shells to be a little crispy, but still pliable, so I didn’t do the deep-fry part of the recipe. I just cooked the batter a little longer & folded them in half.

      Good luck! :)

  6. Jane McClure says

    I LOVE tortillas! Well any bread for that matter. Wheat just doesn’t sit with me well. Is there an alternative ?

  7. says

    I make mine using lard. Very yummy. I tried a tortilla press. Hated it. I have become very comfortable rolling them out only takes a few roll and it’s done. This dough is very easy to work with.

  8. says

    Thanks for this recipe. I make all of our corn tortillas and we love them! Can I use my tortilla press for these too? Got to try these. Thanks!

  9. lamama2 says

    For those asking, Homemade Tortillas generally last 2-3 Days in pantry, 5-7 Days in fridge, 6-8 Months in freezer.

    • Aubrey says

      Ohhh, I found a great recipe for homemade English Muffins in Bread Bible from Rose Levy Beranbaum. I don’t want to repost it because of copyright infringement, buuut if you do a google search you may be able to pull it up. Her recipes are a little more time consuming but they’re worth it.

  10. Ashley says

    These smelled and tasted delicious but mine turned out more like flat bread. I rolled them really thin but they ended up thickening up with large bubbles in the pan. My first few turned out perfectly, so I’m wondering if perhaps my pan got too hot? Maybe I’m doing something else wrong? Any ideas?

  11. Trish says

    I have a wonderful way that I roll out tortillas. I take a gallon sized ziplock storage bag and cut off both sides (just a little bit on both sides). I than open up the ziplock bag (you will have the top, where it seals, and the bottom intact) put my tortilla into the bag and roll out my tortilla. Open up the flap and peal the tortilla from the bag. This works great every time and the best thing is that you don’t need to use extra flour. I hope that someone can find this helpful.

  12. says

    Oh my goodness. I will never buy tortillas in the store again. These are heavenly!! I’d never made tortillas before, but this was so easy! I need a little work on my rolling circles skills, but hey, they don’t have to look pretty to be delicious! I’m so glad I found this recipe!

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