Healthy Homemade Tortillas

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This homemade tortilla recipe was shared on our site a few years ago and I’m so excited to see that it’s still making its way across Pinterest and other websites! After all of this time I wanted to give it a little update to address some of the questions that you all have and share a few more pictures of the easy process.  Today I’m excited to be working with Spectrum Naturals®, who is offering you all  a $3 off coupon for their products. Read the post to find out more about why I’m using them!

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

This post was originally sent in as a guest post from Brooklyn over at Cook & Craft Me Crazy Brooklyn is still cooking up some delicious recipes over there, so check her out–  you can see her original post on tortillas here!

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

This recipe couldn’t be any more simple. All it takes is just a few ingredients that you’re bound to have and about 10 minutes. No resting, rising or complicated equipment aside from a flat surface and a rolling pin.

I did, however, use my Kitchen aid to mix the dough. I threw the ingredients in the Kitchenaid with the dough hook + about 3 minutes on low and that was it.

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

One of the biggest questions that you all have had was about what kind of oil to use. Because this recipe uses so few ingredients it’s important to use quality ones. I recommend using organic Extra Virgin Olive Oil because it really does affect the flavor.


For this I used Spectrum Naturals® Oils because they are expeller pressed, certified organic, and non-GMO verified. If you’re picky about what you put in your foods then you’ll appreciate the fact that right now you can enter the Spectrum® Sundays Sweepstakes for a chance to win $500 in Spectrum® products!

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

 Split up the dough into roughly equal segments, depending on the size you want.

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

 Flour a surface and a rolling pin and get to work. Rolling out by hand you should aim to make these about 1/8 of an inch, but it’s not a science: just make them as thin as you can. I liked a little thickness to mine for a slightly chewy tortilla that was great for piling food on. I’ve included some links below for tortilla presses if you want to give them a shot for a more traditional tortilla!

You can leave the shapes rustic and leave them the way they are or press a bowl against them to make them circle-ish, like I did below.

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

Pan fry in a little olive oil or coconut oil and you’re done! You’re looking for a rich, golden color when it’s finished.

Now layer on some goodies and get to eating.

These healthy homemade tortillas take only 10 minutes and use only four ingredients. So simple!

Want to make a batch in bulk and save it for later? Thanks to our commenters for sharing this information! Homemade Tortillas generally last 2-3 days in pantry, 5-7 days in fridge, 6-8 months in freezer.

Serves 12-18 Tortillas

Healthy Homemade Tortillas
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  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.

To our wheat-free friends:

You asked for more resources to find similar recipes that are wheat-free. 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!

This is a sponsored post written by me on behalf of Spectrum Naturals®.

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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!

  13. Carolyn says

    I really wanted to like these. I’m vegan and always looking for something to expand my recipe list….These were sooo sticky so the more flour I used the drier they became. Tried rolling between wax paper and they stuck to both sides. I’ll keep looking for a keeper. :(

  14. says

    I remember watching a woman make tortillas while on a vacation to Baja California. She patted out her tortillas and cooked them on an upended steel barrel with a fire inside. She flipped them with her hand without getting burned. We bought a dozen hot tortillas to take with us, but munched most of them as we walked down the dusty road. A good friend of mine gave me a cast iron griddle, so I tried to make some tortillas of my own. I like the corn variety so I purchased the masa flour. I found if I mixed in a little white flour they were more flexible when cooked. Like you, I like mine a bit thick to hold all of our taco ingredients. – Margy
    Margy recently posted…Arizona-Sonora Desert Museum

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