Homemade Healthy Tortillas in less 30 Minutes
Tortillas can be healthy when made at home. That’s because they contain a lot less fat or shortening compared to most commercially made tortillas. This is a simple and easy recipe for healthy tortillas. And, you can use it to make delicious and soft flatbread, perfect for making fajitas, burritos, enchiladas, or wraps with guacamole.
Don’t get me wrong, I’m not one to brag about eating only homemade food. Being a working mom, often store-bought tortillas are the only way to go. In fact, I always have a pack of store-bought tortillas in the house for those times when my Aadi or Rhea bring friends over. And yet, it’s still great to know what you eat and what is in it. That’s how I keep a healthy diet in our family.
Back when I traveled, I used to be very confused about the word ‘tortilla.’ Some restaurants serve you an omelet and call it a tortilla. And, the same food in another restaurant is called Frittata. In another place, the tortilla is a flatbread served as a wrap such as burritos. Also, having grown up eating chapati, which looks like a tortilla, this was confusing.
Why is this the best recipe?
- Freshness: Homemade tortillas are made with simple, fresh ingredients, ensuring a superior taste and texture compared to store-bought ones.
- Customization: You can customize homemade tortillas to suit your taste preferences, adding herbs, spices, or alternative flours for a unique twist.
- Healthier: By making your own tortillas, you can control the ingredients, including using whole wheat or gluten-free flours, reducing sodium, or omitting preservatives.
- Cost-effective: Homemade tortillas are often more cost-effective than store-bought versions, especially when making large batches.
- Versatility: Homemade tortillas can be used in a variety of dishes beyond traditional Mexican cuisine, such as wraps, quesadillas, and even as pizza bases.
Ingredients and substitutes
- Flour – Plain, all-purpose flour is all you need to make these tortillas. You can also use whole grain flour or whole wheat flour to make whole wheat tortillas.
- Oil – Olive oil, canola oil, coconut oil – are great to use in this recipe. I even used avocado oil, which adds tons of flavor.
- Water – Regular tap water works just fine. I like to use hot water as it softens the gluten in the flour. And, you can also use milk if you want to add more richness to the dough. But, I still prefer plain water.
- Baking powder – This makes the dough light and fluffy. You can omit baking powder, but then it makes the tortillas chewier.
Step-by-step: Homemade healthy tortillas
- Dry ingredients – in the bowl of a food processor combine flour, baking powder, and salt. Add the oil through the feeder and pulse a few times until the oil coats every grain of flour.
- Knead – Next, add the hot water and pulse until you have a smooth dough. Leave to rest on the counter for 15 minutes. Then knead for 30 seconds more until soft but smooth.
- Divide – Divide the dough into 8 equal size portions. Shape each into balls and rest for 10 minutes.
Pro tip – I prefer to divide the dough in half, then half, again half… until I have an approximate size or number I need. Resting will help the gluten in the dough rest and easier to roll.
- Roll – Dab each ball with a little flour on both sides. Use a rolling pin roll on a lightly floured surface to about 8 to 10-inch diameter. Place them on parchment paper to prevent sticking.
Pro tip – Resting will help the gluten in the dough rest and easier to roll. If necessary let rest again as needed.
- Cook – Heat a griddle, skillet, or frying pan on medium heat. Cook tortilla on each side for 2 minutes flipping once or twice in between.
Pro tip – Each tortilla usually takes 3 to 4 minutes, so adjust the heat accordingly. - Keep warm – Place the cooked tortillas wrapped in a clean kitchen cloth so they stay soft.
The right way to cook a tortilla
One of the most common problems with laden bread, tortillas, chapati, pita, naan, etc. is that we flip the bread too fast not letting the dough cook. What happens then is that the dough dries out and you get tough, hard flatbreads when they cool. You want to retain the steam that builds inside the bread to keep these soft. Each tortilla takes about 3 to 4 minutes.
- Make sure the pan is hot.
- Place the tortilla on the pan.
- Once you see little bubbles like this – it usually should take no more than 30 seconds.
- The first flip – Turn it over – give it about 2 minutes to cook on the other side. You will see the tortilla is getting a little puffy.
- Second flip – Turn it back on the first side – This will take another minute or so.
Pro tip – Help the dough puff by gently pressing the sides that are not touching the pan. This will help cook those spots that are raised up. - Third Flip – This is it. As long as you see no raw dough, a few specks of black freckles.
Homemade Healthy Flour Tortilla
Tortillas can be healthy when made at home. That's because they contain a lot less fat or shortening compared to most commercially made tortillas. This is a simple and easy recipe for healthy tortillas. And, you can use it to make delicious and soft flatbread, perfect for making fajitas, burritos, enchiladas, or wraps with guacamole
Video
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- 2 tbsp Olive oil canola or coconut oil
- ½ tsp Salt
- ½ cup (120 ml) Hot water
Method
- Dry ingredients – in the bowl of a food processor combine flour, baking powder, and salt. Add the oil through the feeder and pulse a few times until the oil coats every grain of flour.2 cups All-purpose flour, 1 tsp Baking powder, 2 tbsp Olive oil, 1/2 tsp Salt
- Knead – Next, add the hot water and pulse until you have a smooth dough. Leave to rest on the counter for 15 minutes. Then knead for 30 seconds more until soft but smooth.1/2 cup Hot water
- Divide – Divide the dough into 8 equal size portions. Shape each into balls and rest for 10 minutes.
- Roll – Dab each ball with a little flour on both sides. Use a rolling pin, roll on a lightly floured surface to about 8 to 10-inch diameter. Place them on parchment paper to prevent sticking.
- Cook – Heat a griddle, skillet, or frying pan on medium heat. Cook tortilla on each side for 2 minutes flipping once or twice in between.
- Keep warm – Place the cooked tortillas wrapped in a clean kitchen cloth so they stay soft.
Notes
- Use hot water to form the dough – this helps soften the gluten.
- If the dough is resisting while kneading – let it rest. Resting the dough will relax the gluten strands and make soft, not tough tortillas.
- Always keep the dough, ball, rolled tortillas covered to avoid drying out.
- When rolling the tortilla, if you find it is too stretchy and resisting, let it rest. Get a drink and come back in 5 to 7 minutes – it will be less frustrating.
- The working process – Usually, we roll and cook the tortillas simultaneously, but you can do them in batches of 4 or 5 at a time, so you avoid burning or overcooking them.
- Roll a few tortillas – Place a clean kitchen cloth over the rolled tortillas, so they do not dry out.
- Stop rolling – cook this batch then go back to rolling again.
- Remember to lower the heat when you roll the next batch, so the grill does not become too hot.
- Cook the tortillas on medium to high heat. Too high will cause them to burn in spots. Too low heat will cook them too slow which eventually will become crisp and tough.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Storing the tortillas
- As soon as you take the tortillas off the griddle place it in between the layers of a clean kitchen towel.
- The steam in the tortillas will help keep them soft and warm.
- If you leave them out and open, they tend to dry and become tough.
Can I make Whole Wheat Tortilla?
If you prefer a healthier version, you can easily make these tortillas with whole wheat flour instead of all-purpose flour. The texture will be a little more rustic and less pliable, but still delicious and soft when served warm.
- Replace up to 50% of the all-purpose flour with whole wheat flour for a balanced texture.
- For 100% whole wheat tortillas, add an extra 1–2 tablespoons of water to the dough, as whole wheat absorbs more liquid.
- Rest the dough for 20–30 minutes — this helps relax the gluten and makes rolling easier.
- Cook as directed, but keep them wrapped in a clean towel to trap steam and prevent drying out.
These tortillas are perfect if you want a higher-fiber, nutty-flavored option while keeping the recipe simp
- Whole wheat tortillas
- No-Knead flatbread recipe
- Potato Flatbread Recipe
- Indian Flatbread – Chapati, Roti, Paratha
- See all flatbread or all bread recipes
Frequently asked questions
NO! Quite confusing, which is why I wanted to start with this question. A Spanish tortilla is an egg-based omelet often with potatoes in it. And, the word tortilla in Spanish means Omelet, and in Mexico, it means flatbread. And yes, there is a Spanish omelet called Frittata as well. A frittata is also egg-based, and yet, it starts on the stovetop and finishes in the oven. A Spanish tortilla is only made on the stovetop.
Because I posted a healthier version of the flour tortillas, I often get asked how real flour tortillas are made? So, here goes.
1 cup flour (all-purpose)
1/3 cup vegetable oil (for more authentic use lard)
1 tsp baking powder
1 tsp salt
and 1 cup of warm water
Combine all ingredients well, until you have a smooth dough. Then, let it rest for 15 minutes. Next, divide into four small balls. Then, roll and bake on a hot pan using the same method as detailed below.
My mom made terrific tortillas. They were melt in the mouth delicious. And, she made them in the traditional method, which usually means 1/4 cup lard for every 2 cups of flour. That’s a lot. I know!!
So, I make flour tortillas as often as my mom use to make, but minus all that lard. I use olive oil or coconut oil instead. So, for every cup of flour, I add one tbsp of olive or coconut oil. And, if I want to make these even healthier, I make Whole Wheat Tortillas. Indian chapati for my kids is like a treat. In fact, they do not need anything to go with it. These soft chapatis or whole wheat tortillas melt in the mouth.
Place them between two damp (not wet) clean paper hand towels in the microwave to reheat tortillas. Usually, it takes 30 seconds in my microwave – yours will be more or less. The damp paper towel helps restore some of that moisture into the tortillas and makes them almost fresh again.
First of all, store-bought tortillas are not fresh, and nothing beats fresh homemade food. Also, the fact that store-bought tortillas are made a few months in advance. So, consider the preservatives needed to keep them fresh for that shelf life mentioned on the package.
Also, store-bought is soft, but that’s because it usually has a lot of lard or palm oil. However, they still taste chewy and most people believe it’s natural. Nope!!
Many readers ask if chapati is the same as a tortilla. The two are similar, but not identical. Tortillas (especially flour tortillas) are usually made with all-purpose or wheat flour, plus fat such as lard, shortening, or oil. Chapati is an Indian flatbread made with whole wheat atta and cooked without added fat. If you prefer a healthier option, you can make whole wheat tortillas — softer than chapati, but still light and wholesome.
- Easy Soft Flatbread Without Yeast (no-knead)
- Easy Pita Bread Recipe
- No-Knead flatbread recipe
- Cheese Stuffed Pita Bread
- Potato Stuffed Pita
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Amazing tortilla and wonderful tutorial!
Thank you so much Elena
How long ahead of time could I make these? A few hours? Or will they dry out? thanks.
You can definitely make them a few hours ahead and store them wrapped in a clean kitchen cloth.
Followed the recipe, though I left the dough to rest for more than an hour. They turned out great. Solid recipe.
Thank you, Jay, for the lovely feedback. Happy you enjoyed your tortillas.
Liked them but they can’t bend and I am disappointed b/c they also aren’t the best taste
If you overcook them they will become toast!
Unless these tortillas are massive (like 10-12″), these aren’t low calorie in the slightest. I keep running into this issue, every “low calorie” tortilla recipe I look at, they’re just normally made, normally calorically dense tortillas with a ‘low calorie’ label slapped on them.
Here’s a bit of a guide: mini tortillas (about 5in), low calorie would be about 40-50 cal. Small to medium (about 6-8in), low cal would be 60-70 cal. Large tortillas (above 8in, usually no bigger than 9in.) should be around 80cal.
96 calories for any size tortilla is not low calorie, but if this recipe makes medium or smaller tortillas, 96 calories is actually pretty high for a tortilla!
Emmanuel – Thank you for your comment. Traditionally, for every 1 cup of flour, you would add 1/4 cup of fat or lard to make them authentic – that’s what keeps them soft.
In this case, we add 2 cups of flour and only 2 tbsp of olive oil…
That is much healthier – wouldn’t you agree?
If you want a tortilla for 40 to 60 calories – I suggest just using water and flour and making no more than 6 inches in size – though I still don’t think they would be more than 60 calories.
Can you use gluten free flour for this recipe?
I believe you can but i have not tested it.
Hi Veena,
So I tried to make these using the ingredients for enough to make 2 wraps:
▢ 0.5 cups (62.5 g) All-purpose flour
▢ 0.25 teaspoon Baking powder
▢ 0.5 tablespoon Olive oil (canola or coconut oil)
▢ 0.13 teaspoon Salt
▢ 0.13 cup (30 ml) Hot water
Once rolled they were very thin, didn’t puff up when heated on the pan and ultimately turned crispy like poppadoms ?. What did I do wrong?
Also the amount of flour I used, 62.5g as directed, equalled 236 Cals for both tortillas, that’s just the flour, no other ingredients ?.
How are they 96cals each?
Sounds like you rolled them too thin or didn’t keep them covered. If you keep them open they will dry out and become crisp.
Am I the only one who had to use way more water?
FLour absorbs water differently Haley. So, it ok to add a little water. Perhaps a few tablespoons up to 1/4 cup?
I make this with bread flour and avocado oil and it comes out great! Thank you!
How many calories?
Hey Alexander, the calories are calculated in the recipe card below automatically. Thanks
Hi Veena,
I think I did something wrong, although I never have problems with cooking/baking. After dividing the dough into 20 pieces, found they were really tiny and to get them even to 10cm diameter I needed to roll them out to almost a see-through state. I then decided to make 14 balls, but they were still very small. I tried rolling out thin, rolling out thickish, nothing worked, they didn’t even have bubbles, let alone puff up. Do you really end up with 20 tortillas 20cm in diameter? How thin do you roll them? Please help me, I’m very upset I couldn’t make them right 🙁
Oh, Marziya. I owe you an apology. I am so sorry.
I reduced the quantity in the ingredients to make 12 tortillas but forgot to change the number 20 in the instructions.
As you can see the recipe card below actually says 10.
The recipe should make between 10 to 14 depending on how thick or thin you roll.
Thank you so much for bringing it to my attention.
Once again I apologize for this.