Handmade Flour Tortillas

Recipes | Dinner
Print Recipe
Prep Time: 55 minutes
Yields: 14 tortillas
ConAgra Mills

There’s nothing like homemade tortillas to make dinner feel like a special occasion. The fact that they’re simple enough to make on the fly? Well, we can keep a secret.


  • 4 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 1/2 cup Pure Wesson® Canola Oil
  • 1 teaspoon salt
  • 1 cup warm water Original 110°F to 120°F
  • PAM® No-Stick Cooking Spray

Try this tasty recipe for Handmade Flour Tortillas, which are not only packed with grains but are also under 500 calories


  1. Combine flour and oil in large bowl; mix well. Dissolve salt in water; gradually stir into flour mixture until soft dough forms. Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 minutes. Divide dough into 14 equal balls; place on baking sheet in warm place. Lightly spray dough with cooking spray. Cover loosely with plastic wrap. Let stand 20 minutes.
  2. Heat large nonstick skillet or cast iron griddle over medium heat. Roll out each ball of dough into an 8-inch circle on an unfloured surface with a rolling pin. Transfer to skillet; cook 30 seconds on each side. Remove from skillet. Repeat with remaining dough.
  3. Fold cooked tortillas into quarters if serving immediately, or cool completely and store airtight at room temperature.
  4. Note: To increase the dietary fiber of the tortillas, replace the all-purpose flour with Eagle Mills® Ultragrain® White Whole Wheat Flour and increase the water by 1 tablespoon.