Ingredients
Basic Ingredients
- 2 cups all-purpose flour (or whole wheat flour for a nuttier, wholesome option)
- ½ teaspoon salt
- 3 tablespoons vegetable oil, melted butter, or lard (for a more traditional taste)
- ¾ cup warm water (add gradually as needed)
🥣 Tools You’ll Need
- Large mixing bowl
- Rolling pin
- Clean countertop or cutting board
- Cast iron skillet or flat griddle
- Plastic wrap or kitchen towel
- Measuring cups and spoons
👩🍳 Instructions
Step 1: Make the Dough
Mix the Dry Ingredients
In a large bowl, stir together the flour and salt so the seasoning is evenly blended throughout.
Incorporate the Fat
Add your chosen fat (oil, butter, or lard). Using your fingers or a fork, mix it into the flour until the texture resembles small, crumbly bits.
Add the Water
Slowly pour in the warm water while stirring. Mix until the dough begins to form. Adjust the water slightly if needed — the dough should feel soft and flexible, not dry or overly sticky.
Knead Gently
Move the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and slightly elastic. If it sticks to your hands, dust with a small amount of flour.
Let It Rest
Divide the dough into 10–12 equal portions and shape each into a small ball. Cover with plastic wrap or a clean towel and let them rest for 15–30 minutes. This step relaxes the gluten and makes rolling much easier.
Step 2: Shape the Tortillas
Heat the Pan
While the dough rests, warm a cast iron skillet or griddle over medium-high heat.
Roll the Dough
Take one dough ball and gently flatten it with your palm. On a lightly floured surface, roll it into a circle about 8–10 inches wide. Aim for an even thickness — thin but sturdy. Slightly uneven edges are perfectly fine and add a homemade touch.
Repeat with the remaining dough balls. If stacking, place parchment paper between them to prevent sticking.
Step 3: Cook
Cook Individually
Place one rolled tortilla onto the hot skillet. Cook for 30 seconds to 1 minute, until bubbles appear and light golden spots form underneath.
Flip and Finish
Turn it over and cook for another 30 seconds. The tortilla may puff slightly — that’s a good sign it’s cooking properly.
Keep Them Warm
Transfer the cooked tortilla to a plate and cover with a towel to retain warmth while you finish the rest. You can also keep them in a low-temperature oven.
Step 4: Serve or Store
Enjoy the tortillas immediately for tacos, burritos, wraps, or quesadillas.
For leftovers, let them cocool completely before placing in an airtight container. Store in the refrigerator for up to one week or freeze for up to three months.
💡 Helpful Tips
Add Extra Flavor: Mix in spices like garlic powder, oregano, or chili powder for a flavorful twist.
Choose Your Flour Wisely: All-purpose flour creates soft, pliable tortillas, while whole wheat adds heartiness and flavor.
Warm Water Works Best: It helps hydrate the flour properly for a smoother dough.
Cook Briefly: Overcooking can make tortillas dry or stiff. Remove them once lightly golden and flexible.
Don’t Skip the Rest Time: Resting improves elasticity and makes rolling easier.
