Mexican tortilla
Prep time
Cook time
Total time
Recipe type: pastry
Cuisine: Mexican
Serves: 6
  • 190 g plain flour + few tbsp for rolling out
  • ½ tsp salt
  • ½ tsp baking powder
  • 125 ml hot water
  • 40 ml vegetable oil
  1. Mix flour with salt and baking powder.
  2. Add water and oil and mix well.
  3. Knead for a while, till the dough comes together. If sticky, add some more flour.
  4. Divide in 6 portions. Make tight balls.
  5. Roll out thin flat tortillas. Use as much flour as need.
  6. Heat a large pan.
  7. Cook one tortilla a time for about 1-2 mins till lightly brown. After bubbles show up. flip over and cook for another minute.
  8. Keep wrapped in a tinfoil.
You can replace about 90 g of plain flour for wholewheat, spelt, barley, or even corn flour.
The tortillas can be stored in an airtight container or zippered bag at a room temperature for 24 hours. To freeze, separate tortillas with a piece of parchment paper and place in a zippered bag before placing in freezer.
Recipe by quark and jam at