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“Adapted from”
1hr 40mins

Ingredients Nutrition


  1. Add the hot (but not boiling) water, yeast and sugar to your mixer.
  2. Let sit for about 5 minutes until the yeast is completely dissolved.
  3. Add the oil, salt and flour to yeast mixture.
  4. Turn mixture on low and mix until all ingredients are incorporated.
  5. Increase speed to medium and leave running for 5-7 minutes until you have a very smooth dough. You made need to add a little flour. Dough should just barely start to pull off the sides of the mixer.
  6. Coat your hands and a large bowl with a bit of olive oil. Remove the dough from the mixer and place into the bowl. Cover with a moist towel and let rise until double (about 45 min to just over an hour depending on your home).
  7. Divide the dough into 12 balls.
  8. Using your hands, gently flatten each ball into a disk.
  9. Place the first disk on a floured surface and roll from the center out until about 10-12 inches in diameter.
  10. Warm a cast iron skillet or electric griddle over high heat. Once pan is very hot, drizzle a little olive oil in the pan and then wipe off the excess.
  11. Lay a rolled-out tortilla on the skillet and bake for 30 seconds, until you see bubbles starting to form.
  12. Flip and cook for 30-60 seconds on the other side, until large toasted spots appear on the underside. Flip again and cook another 15-30 seconds to toast the first side.
  13. The tortilla should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the tortilla gently with a spatula or clean towel.

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