Avocado Oil Tortilla
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!
15 tortillas
Calories: 155kcal
Ingredients
- 3 cups all-purpose flour or substitute with whole wheat flour
- 1 teaspoon kosher salt
- 1/2 cup avocado oil
- 1 cup warm water adjust as needed
- 1 teaspoon baking powder optional
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: 1tortilla | Calories: 155kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 157mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Calcium: 16mg | Iron: 1mg