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Soft and chewy texture! Flour Tortillas

4.7

(17 reviews)

Time

approx. 50mins

Here's how to make flour tortillas! Fill them with your favorite ingredients and enjoy them as tacos or burritos. They’re perfect for a weekend lunch.

  • Calories

    189kcal

  • Carbs

    27.9g

  • Fat

    6.2g

  • Protein

    3.6g

  • Net Carbs

    27g

  • Sodium

    78.6mg

* per tortilla

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 8 tortillas ]

  • cake flour200 g
  • bread flour100 g
  • water150 ml
  • olive oil50 ml
  • salt¼ teaspoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Put all the ingredients in a bowl and mix until no dry flour remains. Knead by hand for about 5 minutes until the surface is smooth. Shape the dough into a tight ball and return it to the bowl. Cover with plastic wrap and let it rest in the refrigerator for about 30 minutes.

2

Divide the dough into 8 equal pieces and roll each into a ball. Dust a cutting board with bread flour (extra, as needed), place a dough ball on it, and gently flatten it by hand. Roll it out with a rolling pin into a circle about 7 inches (18 cm) in diameter. Repeat to make 8 tortillas total.

3

Heat a frying pan over medium heat and add 1 rolled-out dough round. Cook for about 3 minutes until browned. Flip it over and press lightly with a spatula while cooking for 1 to 2 minutes more until browned. Repeat to make 8 tortillas total.

Reviews

4.7

(17 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    It’s super easy and absolutely delicious ♡ It’s light, so you can easily enjoy it even with hearty fillings like chicken crisp. I make a lot and keep it stocked in the freezer ꕤ*.ﾟ

  • 🇯🇵 User from Japan

    I made tortillas. I’d definitely like to make them again.

  • 🇯🇵 User from Japan

    My first takoyaki party! It turned out delicious 😁

  • 🇯🇵 User from Japan

    Homemade tortillas. They were delicious! It was a bit difficult because the dough wouldn’t stretch very well (^◇^;)

  • 🇯🇵 User from Japan

    When I cooked it exactly as the recipe said, it turned out rock-hard like a rice cracker. After looking it up, I found that if you don’t cook it over high heat for a short time, it overcooks and becomes tough. Cooking each side over high heat for 30 seconds gave me the tortilla I was aiming for. The rock-hard ones were also delicious when I deep-fried them and turned them into tortilla chips.

  • 🇯🇵 User from Japan

    If you ask whether it’s a tortilla, it’s not really a tortilla, but it’s easy to make, and maybe it works for what it is? This time, it was delicious with chili con carne 😊 Second time making it. When I made it into a burrito, it really was delicious! As a tortilla, I’d give it 3 stars, but as a burrito, 4 stars!

  • 🇯🇵 User from Japan

    I’ve made this three times. My grandchild likes it and eats it well. The dough I roll out shrinks a little, though, and I’d like to make it thinner. If anyone has a good technique, please let me know.