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 brushing skillet
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk them together until well combined.
⏱️ 2 min
- 2
Add the room temperature salted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs and no large pieces of butter remain.
⏱️ 5 min
- 3
Pour the hot water into the flour and butter mixture. Stir with a spoon or your hands until a shaggy dough forms and all the flour is incorporated.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. It should not be sticky. Cover the dough with a damp kitchen 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.
⏱️ 5 min
- 6
On a lightly floured surface, take one dough ball and roll it out with a rolling pin into a very thin, almost see-through circle, approximately 6-8 inches in diameter. Repeat with the remaining dough balls.
⏱️ 10 min
- 7
Heat a cast iron skillet or a non-stick pan over medium heat. Lightly brush the surface of the skillet with olive oil.
⏱️ 1 min
- 8
Place one rolled tortilla into the hot skillet. Cook for 30 to 45 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly. Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and soft while you cook the remaining tortillas.
⏱️ 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 brushing skillet
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk them together until well combined.
⏱️ 2 min - 2
Add the room temperature salted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs and no large pieces of butter remain.
⏱️ 5 min - 3
Pour the hot water into the flour and butter mixture. Stir with a spoon or your hands until a shaggy dough forms and all the flour is incorporated.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. It should not be sticky. Cover the dough with a damp kitchen 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.
⏱️ 5 min - 6
On a lightly floured surface, take one dough ball and roll it out with a rolling pin into a very thin, almost see-through circle, approximately 6-8 inches in diameter. Repeat with the remaining dough balls.
⏱️ 10 min - 7
Heat a cast iron skillet or a non-stick pan over medium heat. Lightly brush the surface of the skillet with olive oil.
⏱️ 1 min - 8
Place one rolled tortilla into the hot skillet. Cook for 30 to 45 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly. Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and soft while you cook the remaining tortillas.
⏱️ 9 min