Soft, pliable, and wonderfully versatile, these homemade flour tortillas are perfect for everything from burritos and tacos to quesadillas, wraps, and flatbreads. Roll them thin for everyday tortillas or slightly thicker for hearty gorditas and naan-style breads.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. Allow the dough to rest for 15 minutes before shaping. This gives the flour time to fully hydrate and creates a smoother, more workable dough. Lightly damp hands and parchment paper make rolling and handling much easier.

For Extra Flexibility. Xanthan gum is optional but recommended if you prefer sturdier tortillas for burritos and wraps. Without it, the tortillas remain soft and delicious but slightly more delicate.

DOUGH

Makes 4 large burrito-size or 10–12 taco-size tortillas

Ingredients

• 2¼ cups (280g) Rustic Bread Flour
• 1 cup (240g) water
• 1 cup (240g) egg whites
• ½ teaspoon sea salt
• ¼ teaspoon xanthan gum (optional)

INSTRUCTIONS

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the Rustic Bread Flour, water, egg whites, sea salt, and xanthan gum (if using). Stir until fully combined.
3. Allow the dough to rest for 15 minutes, then stir again until smooth and slightly sticky.
4. Using damp hands, divide the dough into 4 large or 10–12 smaller portions and gently roll into balls.
5. Place a dough ball between two sheets of parchment paper and roll into a thin tortilla using a rolling pin, or flatten with a tortilla press.
6. Remove the top sheet of parchment. Invert the tortilla onto the prepared baking sheet and gently peel away the remaining parchment.
7. Bake for 10–12 minutes, or until the center is fully set.

ALTERNATIVE COOKING METHODS

Skillet

Cook each tortilla in a lightly greased skillet over medium heat for 1–2 minutes per side, until fully cooked and lightly golden.

Microwave

Cook one tortilla at a time for 30–60 seconds, flipping halfway through. Cooking time will vary depending on your microwave.

HOMEMADE TORTILLA CHIPS

For crisp tortilla chips, roll the tortillas slightly thinner before baking.

1. Bake the tortillas according to the recipe above.
2. Allow them to cool completely.
3. Stack and cut each tortilla into 8 wedges.
4. Arrange on a baking sheet and bake for an additional 6–8 minutes, or until crisp.
5. Alternatively, air fry at 360°F until golden and crispy.
6. If frying, cook in very hot oil until crisp, then drain on paper towels and season with flaky sea salt.