Homemade Flour Tortillas
Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour, (360g)
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1 cup hot water
- 1/3 cup butter, room temperature (or lard, olive oil, coconut oil)
Instructions
- 1
Combine the 3 cups all-purpose flour (360g), 1 1/2 teaspoons fine sea salt, and 1 teaspoon baking powder in a bowl.
⏱️ 2 min
- 2
Stir in the 1/3 cup of room temperature butter (or lard, olive oil, coconut oil) into the dry ingredients.
⏱️ 2 min
- 3
Slowly add the 1 cup of hot water, mixing until a dough forms.
⏱️ 3 min
- 4
Transfer the dough to a floured surface. Knead the dough for 1-2 minutes until it becomes smooth.
⏱️ 2 min
- 5
Cover the dough with a towel and let it rest for 10 minutes.
⏱️ 10 min
- 6
Divide the rested dough into equal pieces. For 8” tortillas, divide into 12 pieces. For 10” tortillas, divide into 10 pieces.
⏱️ 3 min
- 7
Roll each piece of dough into a ball.
⏱️ 2 min
- 8
Roll each ball paper-thin using a rolling pin or a tortilla press.
⏱️ 5 min
- 9
Heat a skillet over medium-high heat.
⏱️ 2 min
- 10
Cook each tortilla for 30-60 seconds. When bubbles form on the surface, flip the tortilla.
⏱️ 1 min
- 11
Cook for another 30 seconds after flipping.
⏱️ 1 min
- 12
Remove the cooked tortilla to a plate and cover it with a towel to keep it warm and soft.
⏱️ 1 min
- 13
Store the tortillas in an airtight bag in the fridge for up to 5 days.
- 14
For longer storage, freeze them for up to 3 months, placing parchment paper between layers to prevent sticking.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Flour Tortillas
- 3 cups all-purpose flour, (360g)
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1 cup hot water
- 1/3 cup butter, room temperature (or lard, olive oil, coconut oil)
Instructions
- 1
Combine the 3 cups all-purpose flour (360g), 1 1/2 teaspoons fine sea salt, and 1 teaspoon baking powder in a bowl.
⏱️ 2 min - 2
Stir in the 1/3 cup of room temperature butter (or lard, olive oil, coconut oil) into the dry ingredients.
⏱️ 2 min - 3
Slowly add the 1 cup of hot water, mixing until a dough forms.
⏱️ 3 min - 4
Transfer the dough to a floured surface. Knead the dough for 1-2 minutes until it becomes smooth.
⏱️ 2 min - 5
Cover the dough with a towel and let it rest for 10 minutes.
⏱️ 10 min - 6
Divide the rested dough into equal pieces. For 8” tortillas, divide into 12 pieces. For 10” tortillas, divide into 10 pieces.
⏱️ 3 min - 7
Roll each piece of dough into a ball.
⏱️ 2 min - 8
Roll each ball paper-thin using a rolling pin or a tortilla press.
⏱️ 5 min - 9
Heat a skillet over medium-high heat.
⏱️ 2 min - 10
Cook each tortilla for 30-60 seconds. When bubbles form on the surface, flip the tortilla.
⏱️ 1 min - 11
Cook for another 30 seconds after flipping.
⏱️ 1 min - 12
Remove the cooked tortilla to a plate and cover it with a towel to keep it warm and soft.
⏱️ 1 min - 13
Store the tortillas in an airtight bag in the fridge for up to 5 days.
- 14
For longer storage, freeze them for up to 3 months, placing parchment paper between layers to prevent sticking.