Flour Tortillas

I love tacos, burritos, and wraps — basically anything that involves a tortilla. But when I realized most store-bought versions have added sugar, I knew I had two choices: go tortilla-less (sad taco bowls) or make my own.

I’ve been living a refined sugar-free lifestyle because it’s how I feel my best. I’ve tried everything — 100% whole foods, 80/20 eating, cutting calories, cutting dairy — and the only thing that’s truly worked for me is cutting refined sugar. I can’t give up bread or sweets, so I’m learning to make my own!

I’m new to baking and cooking without refined sugar, and honestly, I’m just experimenting. I’m actually a full-time fashion designer, but I know I’m not the only one trying to eat fewer processed sugars. That’s why I’m sharing what works (and what doesn’t) — and I’d love your feedback along the way.

Anyway, let’s get to what you’re here for — homemade tortillas! I wanted soft, flexible tortillas for tacos and quesadillas that didn’t make me miss store-bought. After a few tests, this is the recipe that stuck.

Here are the ingredients I used to make 16 taco-sized tortillas:

• 386g (about 3 cups) all-purpose flour, plus extra for dusting

• 1 tsp baking powder

• 1 tsp salt

• ¼ cup olive oil

• 1 cup water

  
  

First, I whisked together 386g of all-purpose flour, 1 tsp baking powder, and 1 tsp salt. I added ¼ cup olive oil and 1 cup of water and stirred that with a spoon until a rough dough formed. I covered the dough and let it rest for about 10 minutes

I transferred the dough to a lightly floured surface and kneaded for 2 minutes. I divided it into 16 small balls using the eyeball method! I lightly dusted each ball to prevent sticking.

I’ve tried this recipe by rolling out each tortilla with a rolling pin and by using a tortilla press - both work just fine! (My boyfriend liked these tortillas so much he surprised me with a tortilla press.. I took the hint and prepped a bunch this past weekend!) 

For both methods, I sandwiched the dough ball between two pieces of parchment paper before rolling or pressing so they don’t stick to the rolling pin or press.

I heated a pan on the stove over medium-low heat while I pressed my first ball of dough.

I rolled (or pressed) one tortilla at a time until it was paper thin, then placed it straight onto the hot pan to cook. The tortillas liked to shrink back up, so cooking them right away helped them keep their shape and thinness. I cooked each one for about 45 seconds on the first side, then flipped and cooked for another 30–45 seconds, until they started to bubble and develop little brown spots.

I repeated the pressing and cooking process until all my tortillas were done. They stored well stacked in a zip-top bag in the fridge, or in the freezer with small squares of parchment between each one to prevent sticking. When I was ready to use them again, they thawed perfectly on the counter or in the fridge. To reheat, I place them on a damp paper towel in the microwave for about 10 seconds.

This recipe has been a game-changer for my taco nights — soft, chewy, and totally refined sugar-free! 🌮

 If you try them, let me know how they turn out — I’d love your feedback or tips for improving them!