Homemade Tortillas
Homemade Tortillas
Ingredients
- 5 tablespoons salted butter, at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup hot water
- as needed olive oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk briefly to ensure even distribution of ingredients.
⏱️ 2 min
- 2
Add the softened salted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min
- 3
Pour the hot water into the bowl. Stir with a spoon or your hands until the dough comes together into a shaggy ball.
⏱️ 2 min
- 4
Transfer the dough to a lightly floured surface and knead for a few minutes until it is smooth and elastic. Avoid over-kneading. Cover the dough with a damp towel and let it rest at room temperature for 10 to 15 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 15 min
- 5
After resting, divide the dough into 12 equal pieces. Roll each piece into a smooth ball. This recipe yields approximately 12 tortillas.
⏱️ 5 min
- 6
Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out very thinly, rotating and flipping it as needed, until it is almost see-through or 'paper thin'. Aim for a diameter of about 6-8 inches.
⏱️ 5 min
- 7
Heat a large skillet or griddle over medium heat. Lightly brush the surface with olive oil.
⏱️ 1 min
- 8
Carefully place one rolled tortilla onto the hot skillet. Cook for 30 to 45 seconds per side, or until golden brown spots appear and the tortilla begins to puff up slightly. Remove from the skillet and repeat with the remaining dough balls, brushing the skillet with more olive oil as needed.
⏱️ 9 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tortillas
- 5 tablespoons salted butter, at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup hot water
- as needed olive oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk briefly to ensure even distribution of ingredients.
⏱️ 2 min - 2
Add the softened salted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min - 3
Pour the hot water into the bowl. Stir with a spoon or your hands until the dough comes together into a shaggy ball.
⏱️ 2 min - 4
Transfer the dough to a lightly floured surface and knead for a few minutes until it is smooth and elastic. Avoid over-kneading. Cover the dough with a damp towel and let it rest at room temperature for 10 to 15 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 15 min - 5
After resting, divide the dough into 12 equal pieces. Roll each piece into a smooth ball. This recipe yields approximately 12 tortillas.
⏱️ 5 min - 6
Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out very thinly, rotating and flipping it as needed, until it is almost see-through or 'paper thin'. Aim for a diameter of about 6-8 inches.
⏱️ 5 min - 7
Heat a large skillet or griddle over medium heat. Lightly brush the surface with olive oil.
⏱️ 1 min - 8
Carefully place one rolled tortilla onto the hot skillet. Cook for 30 to 45 seconds per side, or until golden brown spots appear and the tortilla begins to puff up slightly. Remove from the skillet and repeat with the remaining dough balls, brushing the skillet with more olive oil as needed.
⏱️ 9 min