Homemade Flour Tortillas
Ingredients
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3 cups bread flour
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1.5 teaspoons salt
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1 tsp baking powder
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1/4 cup butter or oil
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1 1/3 – 2 cups boiling water
Instructions
1. Mix the Dry Ingredients
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In a large mixing bowl, whisk together the bread flour, salt, and baking powder until well combined.
2. Add the Fat
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Incorporate the butter or oil into the flour mixture.
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If using butter, use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Form the Dough
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Gradually add the boiling water to the mixture. Start with 1 1/3 cups and add more as needed until a shaggy dough forms.
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Be careful as the water is very hot; use a sturdy spoon to mix initially.
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Once cool enough to handle, knead the dough on a lightly floured surface for about 3–5 minutes until it becomes smooth and elastic.
4. Rest the Dough
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Cover the dough with a clean cloth or plastic wrap and let it rest for at least 20–30 minutes.
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This step is crucial as it allows the gluten to relax, making the tortillas much easier to roll out thinly.
5. Shape and Roll
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Divide the rested dough into equal-sized portions (roughly the size of a golf ball).
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On a floured surface, roll each ball into a thin circle using a rolling pin. Aim for a thickness that is almost translucent.
6. Cook
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Heat a cast-iron skillet or non-stick pan over medium-high heat.
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Place a tortilla in the dry pan. Cook for about 45–60 seconds until bubbles begin to form on the surface and brown spots appear on the bottom.
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Flip and cook the other side for another 30 seconds.
7. Serve
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Keep cooked tortillas warm by wrapping them in a clean kitchen towel as you finish the rest of the batch.
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These are perfect for wraps, burritos, or soft tacos.