Red Fife Tortillas

Are you tired of bland, store-bought tortillas that lack flavor and character?  It's time to elevate your culinary experience with the delightful and nutritious Red Fife Flour Tortillas. 

The Art of Tortilla Making: Why Red Fife Flour is the Perfect Choice

One of the most remarkable qualities of Red Fife flour is its versatility in culinary applications. The dough crafted from Red Fife flour is exceptionally easy to work with, thanks to its ideal protein content and gluten structure. Whether you're a seasoned baker or a novice in the kitchen, you'll find that rolling out these tortillas is a breeze, yielding perfectly round, soft, and pliable discs every time.

A Taste Sensation: Red Fife Flour Tortillas vs. Store-Bought Alternatives

Once you've experienced the unmatched flavor and texture of homemade Red Fife flour tortillas, you'll never want to settle for the blandness of commercial options again. Unlike their mass-produced counterparts, which often contain preservatives and artificial additives, Red Fife flour tortillas are made from wholesome, natural ingredients, ensuring a superior taste and nutritional value. With each bite, you'll savor the authentic, hearty goodness of these artisanal tortillas, elevating your meals to a new level of flavor and nutrition.

How to Make Red Fife Flour Tortillas: A Simple Recipe


  • 2 1/4 cup Red Fife Flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 5 tablespoons olive oil (or salted butter @ room temperature)
  • 1 cup hot water


1. In a bowl, combine the flour, baking powder, and salt. Add the oil, then pour over the hot water, stir until a shaggy dough begins to form.

2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover with a damp towel and let rest for 10 minutes. 

3. Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8- inch circle (it should be paper thin). Make sure to flour your working surface and rolling pin very well or else the dough will not roll our very easily. You may have to re- flour your surface and rolling pin a few times throughout each portion of dough.

4. Heat a skillet over medium-high heat. Make sure the pan is completely heated before cooking your first tortilla.  Add a small drizzle of olive oil, then a tortilla. Cook 30 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.

5. Serve warm or save for later. Keep the tortillas stored in an airtight container for up to 3 days. Or in a sealed container or plastic bag in the freezer for 3 months.


Once you realize how easy and delicious this recipe is, you'll never find yourself buying tortillas at the store again. 


Tips You Might Find Helpful:

- Make sure your rolling pin and working surface in floured enough. I used 1/4-1/2 cup just for re flouring my surfaces throughout rolling each ball of dough. If you don't re-flour often enough, the dough will stick to either your counter or your rolling pin and you'll find it really difficult to roll it thin.

- Start heating your pan right before you portion your dough to ensure it is hot enough by the time you have your first tortilla rolled out. 

- Don't overcook your tortillas. 30 seconds on each side is the perfect amount of time. Believe me, they cook really fast. If you cook it for too long, they will be dry and tough. You want to lean to the side of more undercooked than overcooked. Even if they seem undercooked, they won't be!

Back to blog

Leave a comment