Buttery Tortillas de Harina
Buttery Tortillas de Harina
Ingredients
- 6 cups all purpose flour, (750g)
- 1 teaspoon baking powder, (4g)
- 2 teaspoons salt, (12g)
- 1/2 cup butter, softened or melted-ish (113g); any type of fat can be used
- 2 cups hot water, (480g), plus up to 1/2 cup (120g) more as needed
Instructions
- 1
In a large bowl, combine the all purpose flour, salt, and baking powder. Mix well to distribute the dry ingredients evenly.
⏱️ 2 min
- 2
Add the softened butter (or other fat) to the dry ingredients. Using your hands or a stand mixer with a dough hook, begin incorporating the fat until the mixture resembles coarse crumbs.
⏱️ 3 min
- 3
Gradually add 2 cups of hot water to the mixture, mixing between additions. Continue mixing until the dough comes together and forms a shaggy ball. The dough will be sticky at this stage.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic, about 5-7 minutes. Avoid adding too much extra flour during kneading unless absolutely necessary.
⏱️ 7 min
- 5
Divide the smooth dough into 16 to 20 equal-sized balls.
⏱️ 3 min
- 6
Arrange the dough balls on a plate or baking pan. Cover them with a clean, damp kitchen towel (or plastic wrap) to prevent drying. Allow the dough balls to rest for 30 minutes.
- 7
While the dough rests, heat a comal or large skillet over medium heat until hot.
⏱️ 5 min
- 8
Lightly flour your work surface and a rolling pin. Take one dough ball and sprinkle a bit more flour on it.
⏱️ 1 min
- 9
Begin by gently pressing the dough ball with your hand to flatten it slightly. Place the rolling pin at the center of the dough and roll it away from you. Turn the dough slightly and roll again. Continue this process, rolling in different directions and turning the dough, until it is thin and approximately 10 inches in diameter. Don't worry if it's not perfectly round.
⏱️ 1 min
- 10
Carefully place the rolled tortilla onto the hot comal.
- 11
Cook for 20-30 seconds, or until small air bubbles begin to form on the surface and light golden brown spots appear on the underside. Flip the tortilla.
⏱️ 1 min
- 12
Cook for another 20-30 seconds on the second side, until it puffs up and develops light golden brown spots. Flip one more time if needed to ensure even cooking, but be careful not to burn it.
⏱️ 1 min
- 13
Remove the cooked tortilla from the comal and immediately wrap it in a clean kitchen towel to keep it warm and soft. Repeat steps 8-12 with the remaining dough balls.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Buttery Tortillas de Harina
- 6 cups all purpose flour, (750g)
- 1 teaspoon baking powder, (4g)
- 2 teaspoons salt, (12g)
- 1/2 cup butter, softened or melted-ish (113g); any type of fat can be used
- 2 cups hot water, (480g), plus up to 1/2 cup (120g) more as needed
Instructions
- 1
In a large bowl, combine the all purpose flour, salt, and baking powder. Mix well to distribute the dry ingredients evenly.
⏱️ 2 min - 2
Add the softened butter (or other fat) to the dry ingredients. Using your hands or a stand mixer with a dough hook, begin incorporating the fat until the mixture resembles coarse crumbs.
⏱️ 3 min - 3
Gradually add 2 cups of hot water to the mixture, mixing between additions. Continue mixing until the dough comes together and forms a shaggy ball. The dough will be sticky at this stage.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic, about 5-7 minutes. Avoid adding too much extra flour during kneading unless absolutely necessary.
⏱️ 7 min - 5
Divide the smooth dough into 16 to 20 equal-sized balls.
⏱️ 3 min - 6
Arrange the dough balls on a plate or baking pan. Cover them with a clean, damp kitchen towel (or plastic wrap) to prevent drying. Allow the dough balls to rest for 30 minutes.
- 7
While the dough rests, heat a comal or large skillet over medium heat until hot.
⏱️ 5 min - 8
Lightly flour your work surface and a rolling pin. Take one dough ball and sprinkle a bit more flour on it.
⏱️ 1 min - 9
Begin by gently pressing the dough ball with your hand to flatten it slightly. Place the rolling pin at the center of the dough and roll it away from you. Turn the dough slightly and roll again. Continue this process, rolling in different directions and turning the dough, until it is thin and approximately 10 inches in diameter. Don't worry if it's not perfectly round.
⏱️ 1 min - 10
Carefully place the rolled tortilla onto the hot comal.
- 11
Cook for 20-30 seconds, or until small air bubbles begin to form on the surface and light golden brown spots appear on the underside. Flip the tortilla.
⏱️ 1 min - 12
Cook for another 20-30 seconds on the second side, until it puffs up and develops light golden brown spots. Flip one more time if needed to ensure even cooking, but be careful not to burn it.
⏱️ 1 min - 13
Remove the cooked tortilla from the comal and immediately wrap it in a clean kitchen towel to keep it warm and soft. Repeat steps 8-12 with the remaining dough balls.
⏱️ 10 min