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In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined.

Pour the melted butter into the dry ingredients. Use your hands or a fork to mix it in until the mixture resembles coarse crumbs.

Gradually add the warm water, about 1/4 cup at a time, mixing until a shaggy dough forms. You may not need all the water, or you might need a little more, depending on your flour and humidity. The dough should come together but not be too sticky.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until the dough is smooth and elastic. It should spring back slightly when poked.

Form the dough into a ball, place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

After resting, divide the dough into 8 equal portions. Roll each portion into a small ball.

Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out into a thin, round tortilla, about 7 to 8 inches in diameter. Try to make it as thin and round as possible without tearing.

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil. Once hot, place one tortilla in the pan.

Cook for 30 to 60 seconds per side, or until bubbles form on the surface and light brown spots appear. Flip with a spatula and cook the other side for another 30 to 60 seconds. The tortilla should be soft and pliable.

As each tortilla cooks, transfer it to a plate and immediately cover it with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough balls. Serve warm.


In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined.

Pour the melted butter into the dry ingredients. Use your hands or a fork to mix it in until the mixture resembles coarse crumbs.

Gradually add the warm water, about 1/4 cup at a time, mixing until a shaggy dough forms. You may not need all the water, or you might need a little more, depending on your flour and humidity. The dough should come together but not be too sticky.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until the dough is smooth and elastic. It should spring back slightly when poked.

Form the dough into a ball, place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

After resting, divide the dough into 8 equal portions. Roll each portion into a small ball.

Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out into a thin, round tortilla, about 7 to 8 inches in diameter. Try to make it as thin and round as possible without tearing.

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil. Once hot, place one tortilla in the pan.

Cook for 30 to 60 seconds per side, or until bubbles form on the surface and light brown spots appear. Flip with a spatula and cook the other side for another 30 to 60 seconds. The tortilla should be soft and pliable.

As each tortilla cooks, transfer it to a plate and immediately cover it with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough balls. Serve warm.
