Soft, pliable flour tortillas from pantry staples in half an hour. Butter based, no lard, no rest overnight. Adapted from Half Baked Harvest’s Homemade Flour Tortillas.
At a Glance
| Yield | 12 tortillas (~8 inches each) |
| Prep | 20 minutes |
| Cook | 10 minutes |
| Total | 30 minutes |
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Kosher salt | 1 1/2 tsp |
| Salted butter, room temperature (or coconut oil) | 5 tbsp |
| Hot water | 1 cup |
Method
Dough
Whisk the flour, baking powder, and salt together in a bowl. Add the butter and the hot water. Stir until it comes together into a shaggy dough with no dry flour left.
Knead and rest
Turn the dough out onto a lightly floured surface. Knead for 1 to 2 minutes until it feels smooth and elastic. Cover with a towel and let it rest for 10 minutes; this relaxes the gluten so the tortillas roll out without fighting back.
Portion and roll
Divide the dough into 12 to 14 equal pieces. Roll each piece into a ball. Working one at a time, flatten each ball with a rolling pin or a tortilla press into a round about 8 inches across.
Cook
Heat a skillet over medium-high with a small amount of oil. Cook each tortilla for 30 to 60 seconds until bubbles form on top, then flip and cook another 30 seconds until lightly golden with a few brown spots. Move to a plate and cover with a clean towel to keep warm and pliable.
Notes
- Hot water matters. It partially cooks the flour and gives the tortillas a softer texture than cold water dough.
- Coconut oil swap works fine if you want dairy-free. Flavor is slightly different but the structure holds up.
- Fresh is best. These are pliable off the pan and stiffen as they cool. To rewarm, hit them briefly in a dry skillet or wrap in a damp towel and microwave 20 seconds.
- Storage: airtight for 3 days at room temp, or freeze up to 3 months with parchment between them.
Source
Adapted from Homemade Flour Tortillas — Half Baked Harvest. See the original for photos and additional tips.