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Texas Flour Tortillas – Metric Conversion

This is a metric conversion of my favorite flour tortilla recipe


  • 250g of of all-purpose flour
    • can make them whole wheat by substituting half whole-wheat flour for white flour
  • 18g (1 1/2 teaspoons) of baking powder
  • 18g (1 teaspoon) of salt
  • 12ml/4.5g (2 teaspoons) of vegetable oil
  • 175ml/180g of warm milk


  1. Mix flour, baking powder, salt and oil
  2. Add the warm milk
  3. Stir until a loose, sticky ball is formed
  4. Knead for 2 minutes. Dough should be firm and soft
  5. Rest dough covered in a bowl for 20 minutes
  6. Split into 8, hand roll them into balls
  7. Rest balls covered on a plate for 10 minutes
  8. Place dough ball on floured surface, pat into a 10cm diameter circle
  9. Roll with a pin from the center until thin and 20cm diameter
  10. Don’t over work the dough, it must remain soft
  11. Cover rolled out tortilla. Repeat for each dough ball
  12. In a dry iron skillet (or similar) heated on high, cook the tortilla about 30 seconds on each side. It should start to puff up a bit when done

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