Flour Tortillas
Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup hot water
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to ensure dry ingredients are evenly distributed.
⏱️ 1 min
- 2
Add the unsalted butter to the dry ingredients.
⏱️ 1 min
- 3
Using your hands, work the butter into the flour mixture. Continue to mush and break up the butter until the mixture resembles coarse sand. This step requires patience.
⏱️ 5 min
- 4
Gradually add the hot water, a little at a time, to the flour and butter mixture. Continue to mash and mix with your hands until the dough comes together and no longer sticks to your hands. This mashing should take at least 5 minutes.
⏱️ 5 min
- 5
Transfer the dough to a clean countertop and knead for an additional 8 to 10 minutes. Massage and flip the dough during this process to develop its elasticity.
⏱️ 9 min
- 6
Once kneaded, cover the dough with plastic wrap or a clean kitchen towel to prevent it from drying out. Let it rest for 20 minutes.
⏱️ 20 min
- 7
After the dough has rested, separate it into individual portions for tortillas. Use your thumb and index finger to pinch off small, uniform pieces of dough. This recipe should yield about 12 tortillas.
⏱️ 2 min
- 8
Roll each pinched-off dough portion into a small ball (referred to as a "bolita") on the countertop.
⏱️ 2 min
- 9
Lightly dust the dough balls with flour, as well as your countertop, to prepare for rolling.
⏱️ 1 min
- 10
Take one dough ball and place it on the floured countertop.
- 11
Using a rolling pin, roll out the dough ball. Apply gentle pressure, rolling from front to back, until it reaches the desired medium-sized, round shape for a tortilla. Don't worry if they aren't perfectly round.
⏱️ 1 min
- 12
Heat a pan (such as a cast iron skillet or comal) over high heat until it is very hot.
⏱️ 2 min
- 13
Carefully place a rolled-out tortilla onto the hot pan.
- 14
Cook the tortilla for no more than 20 to 30 seconds on each side. The tortilla will start to bubble up as it cooks, indicating that the steam from inside is cooking the interior.
- 15
Once cooked to perfection (lightly browned spots and puffed), remove the tortilla from the pan.
- 16
Continue the process with the remaining dough balls, rolling and cooking one by one, until all tortillas are cooked. Stack cooked tortillas and keep them covered with a clean towel to keep them warm and soft.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Flour Tortillas
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup hot water
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to ensure dry ingredients are evenly distributed.
⏱️ 1 min - 2
Add the unsalted butter to the dry ingredients.
⏱️ 1 min - 3
Using your hands, work the butter into the flour mixture. Continue to mush and break up the butter until the mixture resembles coarse sand. This step requires patience.
⏱️ 5 min - 4
Gradually add the hot water, a little at a time, to the flour and butter mixture. Continue to mash and mix with your hands until the dough comes together and no longer sticks to your hands. This mashing should take at least 5 minutes.
⏱️ 5 min - 5
Transfer the dough to a clean countertop and knead for an additional 8 to 10 minutes. Massage and flip the dough during this process to develop its elasticity.
⏱️ 9 min - 6
Once kneaded, cover the dough with plastic wrap or a clean kitchen towel to prevent it from drying out. Let it rest for 20 minutes.
⏱️ 20 min - 7
After the dough has rested, separate it into individual portions for tortillas. Use your thumb and index finger to pinch off small, uniform pieces of dough. This recipe should yield about 12 tortillas.
⏱️ 2 min - 8
Roll each pinched-off dough portion into a small ball (referred to as a "bolita") on the countertop.
⏱️ 2 min - 9
Lightly dust the dough balls with flour, as well as your countertop, to prepare for rolling.
⏱️ 1 min - 10
Take one dough ball and place it on the floured countertop.
- 11
Using a rolling pin, roll out the dough ball. Apply gentle pressure, rolling from front to back, until it reaches the desired medium-sized, round shape for a tortilla. Don't worry if they aren't perfectly round.
⏱️ 1 min - 12
Heat a pan (such as a cast iron skillet or comal) over high heat until it is very hot.
⏱️ 2 min - 13
Carefully place a rolled-out tortilla onto the hot pan.
- 14
Cook the tortilla for no more than 20 to 30 seconds on each side. The tortilla will start to bubble up as it cooks, indicating that the steam from inside is cooking the interior.
- 15
Once cooked to perfection (lightly browned spots and puffed), remove the tortilla from the pan.
- 16
Continue the process with the remaining dough balls, rolling and cooking one by one, until all tortillas are cooked. Stack cooked tortillas and keep them covered with a clean towel to keep them warm and soft.
⏱️ 8 min