Nothing beats the taste of homemade Tortillas, and thanks to the Thermomix, making them is a breeze! These soft, flexible flour Tortillas are ideal for tacos, wraps, and burritos - or simply enjoyed warm with a bit of butter.
With just a handful of essential ingredients, you can ditch the store-bought versions and whip up fresh, preservative-free Tortillas in no time. Once you’ve tried them, you won’t want to go back!
What I love most about these Thermomix Tortillas is their incredible softness and flexibility - no cracking or tearing when you roll them up. The dough comes together effortlessly in the Thermomix, and they cook in just a minute or two per side in the frying pan.
Once you’ve mastered this recipe, why not explore more homemade bread recipes. My Thermomix Homemade Naan Bread pairs beautifully with curries and dips, while my Thermomix Soft Bread Rolls are irresistibly light and fluffy - perfect for serving with soups.
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Why You'll Love This Recipe
- Soft and flexible – no cracking or breaking, perfect for wraps and tacos.
- Quick and easy – the Thermomix does all the hard work, and they cook in minutes.
- Better than store-bought – fresh, preservative-free, and made with simple ingredients.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - provides structure and the perfect texture.
- Water - use cold tap water. This helps bind the dough and keep it soft.
- Olive oil - use extra virgin olive oil.
- Salt - enhances the flavour of the Tortillas.
How to Make Thermomix Tortillas
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add all the ingredients to the Thermomix bowl.
- Mix for 5 seconds on speed 6.
- Knead for 1 minute.
- Turn the dough onto a lightly floured surface and bring it into a ball.
- Cut the ball in half.
- Cut into quarters.
- Cut each quarter in half, making 8 pieces.
- Shape the individual dough pieces into a ball and press down with the palm of your hand into a disc shape. Leave to rest for 15 minutes.
- Roll each one into a rough circle shape measuring about 20cm. The dough is forgiving, so the thinner you roll it, the better; otherwise, the Tortilla will be thick and heavy. Stack the tortillas using a small piece of baking paper between them so they don't stick.
- Preheat a large non-stick frying pan on medium to high heat (no need to add oil). Cook each Tortilla for 45 seconds to 1 minute until air bubbles form on top, then flip over and cook the other side. Watching them like a hawk is crucial as they can quickly burn. Proceed with the others and keep warm on a plate covered with a tea towel.
Serving Suggestions
Here are a few ways to serve Tortillas:-
- Wraps.
- Tacos, enchiladas, fajitas, burritos and quesadillas.
- Make Tortilla chips - cut into wedges, brush with oil, then bake in the oven at 160°C until crisp.
Storage
Homemade Tortillas are best eaten fresh but can be stored in a ziplock bag in the fridge for 2-3 days.
To freeze, let the cooked Tortillas cool completely, then separate each one with some baking paper and stack on top of each other. Place into a ziplock bag and freeze for up to 3 months. Defrost either in the microwave or on a heated frying pan.
📖 Recipe
Thermomix Soft Flour Tortillas
Thermomix Soft Flour Tortillas are incredibly easy to make and taste far better than store-bought. With just four simple ingredients, you'll have fresh, homemade tortillas in no time.
Ingredients
- 300g plain flour
- 180g cold water
- 30g olive oil
- ¼ teaspoon salt
Instructions
- Add all the ingredients to the Thermomix bowl and mix for 5 sec/speed 6. Scrape down the sides of the mixing bowl with a spatula, then knead for 1 min/knead function. Turn the dough onto a lightly floured surface and bring it into a ball.
- Cut the ball in half, then into quarters. Cut each quarter in half, making 8 pieces. (See the step-by-step photos in the blog post.)
- Shape the individual dough pieces into a ball and press down with the palm of your hand into a disc shape. Cover them with a tea towel and leave to rest for 15 minutes.
- Roll each one into a rough circle shape measuring about 20cm. The dough is forgiving, so the thinner you roll it, the better; otherwise, the Tortilla will be thick and heavy. Stack the tortillas using a small piece of baking paper between them so they don't stick.
- Preheat a large non-stick frying pan on medium to high heat (no need to add oil). Cook each Tortilla for 45 seconds to 1 minute until air bubbles form on top, then flip over and cook the other side. Watching them like a hawk is crucial as they can quickly burn. Proceed with the others and keep warm on a plate covered with a tea towel.
Notes
Storage
Homemade Tortillas are best eaten fresh but can be stored in a ziplock bag in the fridge for 2-3 days.
To freeze, let the cooked Tortillas cool completely, then separate each one with some baking paper and stack on top of each other. Place into a ziplock bag and freeze for up to 3 months. Defrost either in the microwave or on a heated frying pan.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 68mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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