Flour Tortillas from Scratch
Soft, pliable flour tortillas made with five pantry ingredients, rested, rolled thin, and cooked in a hot skillet.
Equipment
- Large mixing bowl
- Rolling Pin
- Large skillet
- Clean kitchen towel
Ingredients
Main Ingredients
- 3 cup all purpose flour plus extra for rolling
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup vegetable oil, shortening, or lard
- 1 cup hot water
Instructions
Cooking
- Mix the dry ingredients. Whisk the flour, salt, and baking powder in a large bowl.
- Work in the fat. Rub in the oil, shortening, or lard until the mixture looks crumbly.
- Add the water. Stir in the hot water gradually until a shaggy dough forms.
- Knead and rest. Knead on a floured surface 5 minutes until smooth, then cover and rest 20 minutes.
- Divide and roll. Cut into 10 equal pieces, shape into balls, and roll each into a thin circle about 1/8 inch thick.
- Cook. Cook in a skillet over medium heat about 30 seconds per side until puffed with light brown spots, then stack in a towel.
Notes
Substitutions: Oil, shortening, or lard all work. Shortening and lard give a softer texture.
Tips: Knead well and rest longer for softer tortillas. Make sure the skillet is hot before cooking. A tortilla press gives even thickness.
Storage: Cool completely and keep airtight, or freeze with parchment between layers.