Homemade Avocado Oil Flour Tortillas

Once you make these soft, homemade tortillas, you’ll never want to buy store-bought again. They’re flexible, delicious, and so easy to make. Give them a try and let me know how you use them in your kitchen!
Recipe
A stack of freshly made homemade flour tortillas wrapped partially in a white cloth with red and blue stripes. The flatbreads have a light golden-brown color with darker brown spots, indicating they were cooked on a hot surface, and are placed on a light marble countertop.

About this recipe

There’s nothing quite like homemade avocado oil tortillas—soft, pliable, and so flavorful. Once you try making them from scratch and experience how easy it is, you’ll never want to return to store-bought! These flour tortillas are incredibly easy to prepare and require just a few simple ingredients. They are a must-have in any kitchen, perfect for tacos, burritos, or even as a side to your favorite meals.

Why Use Avocado Oil in Tortillas?

Avocado oil is a fantastic alternative to traditional fats like lard or shortening (which I don’t think are the healthiest). It’s heart-healthy, has a mild flavor, and makes for extra soft tortillas. Plus, it’s an excellent option for those who prefer plant-based ingredients without sacrificing texture or taste.

Storage & Reheating Tips

  • At Room Temperature: Store in an airtight container for 1–2 days.
  • In the Fridge: Keep in an airtight bag for up to a week.
  • In the Freezer: Separate tortillas with parchment paper and store them in a freezer bag for up to 3 months. Reheat in a skillet or microwave before serving.

Ways to Enjoy Your Homemade Avocado Oil Tortillas

  • Tacos: Fill with your favorite protein, veggies, and salsa.
  • Quesadillas: Melt cheese between two tortillas for a quick and delicious snack.
  • Wraps: Load up with fresh greens, avocado, and hummus for a healthy meal.
  • Side Dish: Serve warm with a drizzle of olive oil, a dollop of guacamole, a spoonful of salsa, or soups and stews. When I was young, we even ate them as dessert smothered in butter or peanut butter and with lots of jelly or cajeta.

Tips from One Home Cook to Another

  • Short on time? If you’re in a hurry, you can roll out all your tortillas first and then cook them in batches for a faster process.
  • Want extra softness? Wrap freshly cooked tortillas in a clean kitchen towel immediately to trap steam and keep them pliable.
  • Prefer a puffier texture? Add 1 teaspoon of baking powder to the flour for a slightly fluffier result.
  • Rolling tip: If the dough resists rolling, let it rest for a few more minutes to relax the gluten.
  • Tortilla thickness: Roll them as thin as possible for tacos, or leave them slightly thicker if you prefer heartier tortillas for quesadillas.
  • Serving for a crowd? Prepare a large batch and keep it warm in a tortilla warmer or wrapped in a towel. Serve with corn tortillas to suit all tastes.

Frequently asked questions

When to Use Baking Powder in Tortillas

  • If you want slightly puffier, softer tortillas with a more airy texture.
  • If you prefer tortillas with a bit more flexibility and chew.
  • If you’re making thicker tortillas, such as gorditas.

How Much to Use?

One teaspoon of baking powder per 3 cups of flour works well in this recipe.

When to Skip It

If you want a more traditional tortilla texture. If you prefer thinner, more pliable tortillas.

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A stack of freshly made homemade flour tortillas wrapped partially in a white cloth with red and blue stripes. The flatbreads have a light golden-brown color with darker brown spots, indicating they were cooked on a hot surface, and are placed on a light marble countertop.

Avocado Oil Tortilla

Alejandra Graf
Once you make these soft, homemade tortillas, you’ll never want to buy store-bought again. They’re flexible, delicious, and so easy to make. Give them a try and let me know how you use them in your kitchen!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Basics
Cuisine Mexican
Servings 15 tortillas
Calories 155 kcal

Equipment

Ingredients
  

Instructions
 

  • In a large mixing bowl or the bowl of your stand mixer, combine the flour and salt. Stir well to evenly distribute the salt throughout the flour.
  • Pour the avocado oil into the flour mixture. Using the hook atachment or your hands or a fork, work the oil into the flour.
  • Gradually add the warm water, mixing as you go. Stir until the dough comes together. If it feels too dry, add water 1 tablespoon at a time. If it’s too sticky, sprinkle in a bit more flour. Cover for five minutes.
  • Transfer the dough onto a clean surface and knead for about 5 minutes until it becomes smooth and elastic. This step helps develop the gluten, ensuring soft, flexible tortillas.
  • Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20–30 minutes. This allows the gluten to relax, making it easier to roll out the tortillas. This step is optional.
  • Divide the dough into 12–15 equal portions, depending on the size of tortillas you prefer. Roll each piece into a ball, then use a rolling pin to flatten it into a thin, even circle (about 1/8 inch thick).
  • Heat a dry skillet or griddle over medium-high heat. Place a tortilla in the skillet and cook for 30–60 seconds, until bubbles form and light golden spots appear. Flip and cook for another 30 seconds. Repeat with the remaining dough.
  • Stack the cooked avocado oil tortillas in a clean kitchen towel to keep them warm and soft while you finish cooking the rest.

Notes

Storage & Reheating Tips

  • In the Fridge: Keep wrapped in a clean kitchen towel and in an airtight bag for up to a week.
  • In the Freezer: Separate tortillas with parchment paper and store them in a freezer bag for up to 3 months. Reheat in a skillet or microwave before serving.

The best way to reheat homemade tortillas?

Reheat on a dry skillet for 15–20 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds.

Nutrition

Serving: 1tortillaCalories: 155kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 157mgPotassium: 54mgFiber: 1gSugar: 0.1gCalcium: 16mgIron: 1mg
Keyword tortillas

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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