Description
Learn how to make soft, fluffy homemade flour tortillas from scratch. This easy recipe uses simple pantry staples and requires minimal equipment, making it perfect for wraps, tacos, or enjoying warm.
Ingredients
Scale
- 400 g (about 3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 230 ml (≈ 7.8 oz) hot water
- 60 g (≈ ¼ cup) softened butter
Instructions
- In a bowl, mix together the flour, baking powder, and salt.
- Add the softened butter. Rub or knead it in with your fingers until the mixture looks crumbly.
- Slowly pour in the hot water. Knead until you have a smooth dough.
- Divide the dough into 14 equal portions and shape each into a ball.
- Let the balls rest for about 15 minutes.
- On a floured surface, roll each ball into a thin circle.
- Heat a frying pan over medium heat.
- Cook one tortilla at a time. When bubbles form on the surface, flip it.
- Cook until both sides are golden.
- Repeat with all dough balls.
- Serve warm with your favorite fillings.
Notes
- Store leftover tortillas in an airtight container in the fridge with a paper towel between each tortilla.
- For longer storage, freeze tortillas separated by wax paper in a freezer bag.
- Reheat in a skillet for 1-2 minutes per side, or in the oven at 175 °C (350 °F) for 5-7 minutes if frozen.
- If tortillas don’t puff, the butter may have been too warm or melted, or the water too hot. Ensure butter is softened and water is slightly cooled after boiling.
- Oil can be used instead of butter for a softer, less rich tortilla.
- Baking powder helps create air pockets for puffiness; tortillas can be made without it, but will be flatter.
- Roll tortillas thinly but not so thin they tear or burn easily.
- Dough can be prepared ahead of time, refrigerated, and then brought to room temperature before use.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Baking, Bread
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla