Pliable Fathead Tortillas

Makes 4 Servings

1 double recipe Fathead Dough (this page), made without cream cheese
2 tablespoons avocado oil (for stovetop method only)


  • Make the dough through Step 2 of the instructions beginning on this page. If the dough is sticky, chill for about 30 minutes until it’s easier to work with. It can be stiff and break apart if you chill it for too long, so if that happens, let it sit at room temperature again to make it more pliable.
  • Divide the dough into 8 portions. Form each piece of dough into a ball and place the ball between 2 greased pieces of parchment paper. Roll each ball into a 6-inch tortilla, ⅛ to ¼ inch thick, or press to this size and thickness using a tortilla press. Repeat with all the pieces of dough.
  • Use a fork to prick holes all over each tortilla, to prevent bubbling during cooking.

Stovetop Method:
  • In an 8-inch skillet, heat a little oil over medium-low to medium heat. Add a tortilla, cover, and cook for about 2 minutes, until the edges start to brown.
  • Flip and cook, covered, for 1 to 2 minutes until golden on the second side.
  • Repeat with the remaining tortillas and oil. Fold or wrap the tortillas while they’re warm.

Oven Method:
  • Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
  • Place 4 tortillas onto each baking sheet. Use a fork to poke holes in them. Bake for 5 to 10 minutes, until the top starts to get golden. The time will vary significantly based on the exact thickness.
  • Carefully flip and poke a few more holes, especially in any areas bubbling up. Bake for 8 to 10 more minutes, until the top is golden again.
  • Cool to warm before moving the tortillas from the pan. Fold or wrap while warm.

Tips & Variations
  • Check the fathead dough guide, this page, for important tips on working with fathead dough.
  • To make sure the tortillas cook through and to avoid raw dough inside, roll out the tortillas very thin. They won’t cook through if they are too thick.
  • If you are using the stove top method, make sure the heat is not too high and use a lid, otherwise you’ll burn the outside of the tortilla before the inside is done.
  • Do not overcook the tortillas. If they get too dark, they will be crispy but will break when you try to fold them.
  • Fathead tortillas become less pliable as they cool. If needed, you can reheat them a little in the microwave, or in the oven at low temperature (300°F) to make them softer again.

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