Description
These homemade flour tortillas require just five simple ingredients and result in soft, warm, and comforting tortillas perfect for any meal. Made with bread flour, salt, baking powder, butter or oil, and boiling water, they are easy to prepare on the stovetop and ideal for wraps, tacos, or burritos.
Ingredients
Dry Ingredients
- 3 cups bread flour
- 1.5 teaspoons salt
- 1 teaspoon baking powder
Wet Ingredients
- ¼ cup butter or oil
- 1⅓ to 2 cups boiling hot water
Instructions
- Mix Ingredients: In a large bowl, combine the bread flour, salt, and baking powder. Add the butter or oil and mix until evenly incorporated.
- Add Water: Gradually pour in the boiling water while mixing with a wooden spoon or a stand mixer (recommended for safety and ease). Continue mixing until the dough begins to come together and is warm enough to knead by hand. Knead the dough until it becomes smooth and elastic, adding more flour or water as needed to reach the right consistency.
- Divide Dough: Lightly flour a clean work surface. Divide the dough into equal portions and roll each portion into a smooth ball.
- Rest Dough: Place the dough balls into a bowl and cover them with a warm, damp paper towel. Let them rest for 10 to 15 minutes to relax the gluten and make rolling easier.
- Roll Out: Heat a pan or griddle over medium heat. On a lightly floured surface, roll each dough ball out with a rolling pin into a thin, round tortilla shape.
- Cook Tortillas: Place the rolled-out tortillas onto the hot pan. Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Remove from the pan and serve warm.
Notes
- Use bread flour for a chewier texture, but all-purpose flour can be substituted if needed.
- Adjust the amount of boiling water based on dough consistency; the dough should be soft but not sticky.
- Letting the dough rest is key to making the tortillas easy to roll and flexible.
- Store tortillas in an airtight container to maintain softness.
- Tortillas can be refrigerated for up to a week or frozen for longer storage.
