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You Will Need:
  • 2 cups flour
  • 2/3 cup water
  • 1 teaspoon salt
  • 3 tablespoons olive oil

1. Heat cast iron skillet on stove.

2. Add the salt to the warm water and stir together until the salt has dissolved.

3. Use a fork to combine the flour with the olive oil until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.

4. When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 10 minutes and up to an hour or two. 

5. Divide the dough into ten equally sized blobs and then shape into small balls. Use a rolling pin to roll each ball into round tortillas. The thinner the better. 

6. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. This should take no longer than 1 to 2 minutes.

7. Transfer to plate to cool and eat within a few days. Taco night every night with these bad boys. If you make extras, be sure to freeze them so they don't go bad.

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