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Fast and tasty
Dry Tortillas in a frying pan

Skillet Flour Tortillas

These come together just as fast as they disappear :). Simple, tasty flatbreads cooked right in a skillet—perfect for breakfast, lunch, or dinner. Eat them plain or wrap them around any filling you like.

nordia

Recipe author

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Composition / ingredients

Servings:

Flour

120

Sugar

Salt

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 6 % 3 g

Carbohydrates 81 % 42 g

221 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

Sift the flour through a sieve.
Step 2:

Add the sugar and salt and stir to combine.
Step 3:

Pour in the oil and water.
Step 4:

Knead into a smooth dough.
Step 5:

Dust your work surface with flour and divide the dough into 5 pieces.
Step 6:

Roll each piece into a ball.
Step 7:

Roll the dough out into a thin round.
Step 8:

Heat a skillet over high heat, brushing it with a little vegetable oil if you like.
Step 9:

Lay a tortilla in the pan and cook for about 30 seconds per side.

A tortilla is a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, Central America, and the United States. In Mexico, tortillas are a national staple—an everyday, affordable food.
Native peoples baked them since ancient times; the modern name came from the Spanish conquistadors, who thought the flatbreads resembled traditional Spanish omelets. For the indigenous cooks, a tortilla served as both food and utensil. Mexicans brought both ideas together in huevos rancheros—fried eggs served over a tortilla for breakfast with tomatoes crushed together with chile.
The tortilla is the base for countless (mostly Mexican) dishes—enchiladas, entomatadas, burritos, fajitas, tacos, quesadillas—where a filling is wrapped inside. They're also served in place of bread alongside other dishes such as chili con carne, and used for pies, filled rolls, canapés, and sandwiches. Eat them fried or baked, plain or rolled around a filling that can be savory or sweet. Crisped pieces make a garnish or thicken soups. A tortilla can even stand in for a fork, spoon, and knife—scooping up sauce or steadying a bite of meat, and you can eat your "utensil" at the end of the meal. Since corn dough firms up fast, tortillas are always eaten hot. They're traditionally cooked over an open flame on a round, flat clay griddle called a comal.