Homemade Flour Tortillas
Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup butter, solid, cut into pieces
- 1 cup hot water
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well combined.
⏱️ 2 min
- 2
Add the solid butter pieces to the flour mixture.
⏱️ 1 min
- 3
Use your hands to rub the butter into the flour mixture. Continue rubbing until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
Gradually pour the hot water into the mixture.
⏱️ 1 min
- 5
Mix the ingredients until a shaggy dough forms in the bowl.
⏱️ 1 min
- 6
Transfer the dough onto a clean, lightly floured surface. Knead the dough for approximately 5 minutes until it becomes smooth and elastic.
⏱️ 5 min
- 7
Divide the kneaded dough into 16 equal pieces. Roll each piece into a small ball. Place the dough balls on a plate, cover them with a clean kitchen towel, and let them rest for at least 15 minutes. This resting period helps the gluten relax, making the tortillas easier to roll.
⏱️ 15 min
- 8
On a lightly floured surface, take one dough ball at a time and roll it out into a thin circle, about 6-7 inches in diameter. Ensure any unused dough balls remain covered to prevent them from drying out.
⏱️ 5 min
- 9
Heat a cast iron skillet or a comal over medium-high heat until it is hot. No oil is needed.
⏱️ 2 min
- 10
Place one rolled tortilla into the hot, dry skillet. Cook for 30-45 seconds per side. The tortilla should develop golden-brown spots and puff up during cooking. Flip and cook the other side until it also has golden spots and is cooked through.
⏱️ 8 min
- 11
As each tortilla finishes cooking, transfer it to a plate and immediately cover it with a clean kitchen towel. This traps steam and keeps the tortillas warm and soft. Serve the tortillas warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Flour Tortillas
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup butter, solid, cut into pieces
- 1 cup hot water
Instructions
- 1
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well combined.
⏱️ 2 min - 2
Add the solid butter pieces to the flour mixture.
⏱️ 1 min - 3
Use your hands to rub the butter into the flour mixture. Continue rubbing until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
Gradually pour the hot water into the mixture.
⏱️ 1 min - 5
Mix the ingredients until a shaggy dough forms in the bowl.
⏱️ 1 min - 6
Transfer the dough onto a clean, lightly floured surface. Knead the dough for approximately 5 minutes until it becomes smooth and elastic.
⏱️ 5 min - 7
Divide the kneaded dough into 16 equal pieces. Roll each piece into a small ball. Place the dough balls on a plate, cover them with a clean kitchen towel, and let them rest for at least 15 minutes. This resting period helps the gluten relax, making the tortillas easier to roll.
⏱️ 15 min - 8
On a lightly floured surface, take one dough ball at a time and roll it out into a thin circle, about 6-7 inches in diameter. Ensure any unused dough balls remain covered to prevent them from drying out.
⏱️ 5 min - 9
Heat a cast iron skillet or a comal over medium-high heat until it is hot. No oil is needed.
⏱️ 2 min - 10
Place one rolled tortilla into the hot, dry skillet. Cook for 30-45 seconds per side. The tortilla should develop golden-brown spots and puff up during cooking. Flip and cook the other side until it also has golden spots and is cooked through.
⏱️ 8 min - 11
As each tortilla finishes cooking, transfer it to a plate and immediately cover it with a clean kitchen towel. This traps steam and keeps the tortillas warm and soft. Serve the tortillas warm.
⏱️ 2 min