Homemade Flour Tortillas
Soft, warm, and perfectly pliable, flour tortillas made from scratch bring a fresh, homemade touch to any meal. They cook up light with just the right chew, making them perfect for tacos, wraps, or scooping up your favorite fillings. Simple ingredients and a quick cook time make these a go-to you’ll want to make again and again.
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup butter (melted)
- 1 cup warm water
Instructions
- In the bowl of a stand mixer (with the dough hook attached), whisk together flour, sea salt and baking powder.
- Add the butter and warm water, and mix on medium-low speed until you have a smooth dough ball.
- Transfer the dough to a piece of floured parchment paper, pat into a disk shape and divide into 16 equal portions (I use a pizza wheel, cutting the disk in half, then into quarters, then into eighths, etc).
- Form each portion into a ball, then cover the dough balls with a kitchen towel and let those little guys rest for a few minutes, maybe 10 or 15.
- Heat a cast-iron griddle or skillet over medium-low heat.
- Using a tortilla press, a rolling pin, or even your hands, press each dough ball into a tortilla and throw onto the hot griddle for a minute or two, then flip and cook the other side for about a minute.
- Store tortillas in a covered tortilla keeper until you’re ready to use them. If you’re making them in advance, store them in the fridge and reheat before serving.
