The Best Tortillas You'll Ever Make (Restaurant-Quality)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 tablespoons Unsalted Butter (softened, cut into small pieces)
• 1 teaspoon Salt (fine sea salt)
• 3/4 cup Warm Water (about 110°F, helps gluten develop quickly)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the sifted all‑purpose flour and salt until evenly distributed.

   Time: PT2M

2. Incorporate Butter

   Add the softened butter pieces to the flour mixture. Using your fingertips or a wooden spoon, rub the butter into the flour until the mixture resembles coarse crumbs with no visible butter lumps.

   Time: PT3M

3. Add Warm Water

   Gradually pour the warm water into the bowl while stirring. Add a little at a time until the dough comes together and pulls away from the sides of the bowl.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and no longer sticky.

   Time: PT10M

5. Rest the Dough

   Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

6. Preheat the Griddle

   Heat a cast‑iron griddle or heavy skillet over medium heat. Lightly brush the surface with a neutral oil and wipe off excess with a paper towel.

   Time: PT2M

   Temperature: Medium heat (≈350°F surface)

7. Divide the Dough

   Portion the rested dough into 8 equal balls (about 2 oz each). Keep the balls covered with the towel while you work on the others.

   Time: PT3M

8. Roll Out the Tortillas

   On a lightly floured surface, roll each ball into a 7‑inch circle, rotating frequently to keep the shape even. Aim for a thin but not translucent sheet.

   Time: PT5M

9. Cook the Tortillas

   Place a rolled tortilla on the hot griddle. Cook for about 30 seconds until bubbles appear and the surface looks slightly dry, then flip and cook another 30 seconds until light brown spots form.

   Time: PT8M

   Temperature: Medium heat (≈350°F surface)

10. Keep Warm

    Transfer cooked tortillas to a clean kitchen towel, stack, and cover to retain heat and elasticity until all are done.

    Time: PT2M

Nutrition Facts

Calories

130

Protein

3 g

Carbohydrates

22 g

Fat

4 g

Fiber

1 g