Homemade Tortillas
Homemade Tortillas
Ingredients
- 500 g all-purpose flour, (can swap 125g for whole wheat flour)
- 10 g salt
- 5 g baking powder
- 90 g melted butter
- 220 ml hot water, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the flour, salt, baking powder, and melted butter. Mix with your hands or a spoon until the butter is evenly distributed and the mixture resembles coarse crumbs.
⏱️ 3 min
- 2
Gradually pour in the hot water, starting with 220 ml. Mix until a dough forms, then knead the dough for 8 minutes on a lightly floured surface until it is smooth and elastic. Add a little more hot water, 1 tablespoon at a time, if the dough is too dry; it should be slightly sticky but manageable.
⏱️ 10 min
- 3
Shape the dough into a ball. Place it back in the bowl, cover with a damp kitchen towel, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 3 min
- 4
After resting, divide the dough into 9 equal pieces. Roll each piece into a small ball. Cover the balls again with the damp towel and let them rest for another 15 minutes.
⏱️ 4 min
- 5
Heat a dry skillet or comal over medium-high heat. On a lightly floured surface, take one dough ball and roll it out into a thin circle, about 15-20 cm in diameter. Repeat with the remaining dough balls.
⏱️ 10 min
- 6
Place one rolled tortilla into the hot, dry pan. Cook for about 30-60 seconds, or until bubbles appear on the surface and the edges start to curl slightly. Flip the tortilla and cook for another 30-60 seconds, or until lightly browned spots appear.
⏱️ 1 min
- 7
As each tortilla finishes cooking, immediately transfer it to a clean kitchen towel. Stack the cooked tortillas on top of each other and wrap them tightly in the towel. This will keep them warm and soft by steaming them.
⏱️ 1 min
- 8
Continue cooking the remaining tortillas, stacking them in the towel as you go. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tortillas
- 500 g all-purpose flour, (can swap 125g for whole wheat flour)
- 10 g salt
- 5 g baking powder
- 90 g melted butter
- 220 ml hot water, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the flour, salt, baking powder, and melted butter. Mix with your hands or a spoon until the butter is evenly distributed and the mixture resembles coarse crumbs.
⏱️ 3 min - 2
Gradually pour in the hot water, starting with 220 ml. Mix until a dough forms, then knead the dough for 8 minutes on a lightly floured surface until it is smooth and elastic. Add a little more hot water, 1 tablespoon at a time, if the dough is too dry; it should be slightly sticky but manageable.
⏱️ 10 min - 3
Shape the dough into a ball. Place it back in the bowl, cover with a damp kitchen towel, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 3 min - 4
After resting, divide the dough into 9 equal pieces. Roll each piece into a small ball. Cover the balls again with the damp towel and let them rest for another 15 minutes.
⏱️ 4 min - 5
Heat a dry skillet or comal over medium-high heat. On a lightly floured surface, take one dough ball and roll it out into a thin circle, about 15-20 cm in diameter. Repeat with the remaining dough balls.
⏱️ 10 min - 6
Place one rolled tortilla into the hot, dry pan. Cook for about 30-60 seconds, or until bubbles appear on the surface and the edges start to curl slightly. Flip the tortilla and cook for another 30-60 seconds, or until lightly browned spots appear.
⏱️ 1 min - 7
As each tortilla finishes cooking, immediately transfer it to a clean kitchen towel. Stack the cooked tortillas on top of each other and wrap them tightly in the towel. This will keep them warm and soft by steaming them.
⏱️ 1 min - 8
Continue cooking the remaining tortillas, stacking them in the towel as you go. Serve warm and enjoy!
⏱️ 5 min