Skip to content

Olive Oil Flour Tortillas

Share Pin It

Prep Information

Prep Time

35 minutes

Cook Time

12-15 minutes


2-3 people


  • 1 cup flour
  • dash salt
  • 2 Tablespoons warm Hojiblanca or Picual Extra Virgin Olive Oil
  • 1/2 cup water


  • Mix flour and salt, then stir in the EVOO. When fairly mixed but still lumpy, add the water, knead well for about 3 minutes.
  • Cover with clean damp kitchen towel and let rest for 30 minutes.
  • Knead for just a moment, then divide into 6-8 balls. Between 2 sheets of plastic wrap, roll each ball into a thin circle.
  • Pre-heat a dry cast-iron frying pan or griddle, put one of the thin flat circles of dough in the pan and leave until brown spots develop on the bottom (30-45 seconds). Flip the tortilla and do the same on the other side. Repeat until all the dough is used.
  • It's best to let finished tortillas rest for about 10 minutes in a stack on a plate. The accumulated steam helps finish the process and makes them more pliable. These can be used for enchiladas, quesadillas or just eaten with guacamole.
Back To Top