let’s make burrito tortillas (flour tortillas) 💛 I used these for the spicy Caesar salad wrap in my

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (fine)
• 1 tsp Baking Powder (optional, adds fluffiness)
• 3/4 cup Hot Water (boiled then cooled 30 seconds, no ice)
• 1 tbsp Unsalted Butter (optional for cooking, melted)

Instructions

1. Boil Water

   Bring 3/4 cup water to a rolling boil in a saucepan, then remove from heat and let cool for about 30 seconds (no ice).

   Time: PT5M

   Temperature: 100°C

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the flour, salt, and baking powder until evenly distributed.

   Time: PT2M

3. Form Dough

   Gradually pour the hot water into the dry mixture, stirring with a spoon until a shaggy, sticky dough forms.

   Time: PT3M

4. Knead Dough

   Knead the dough by hand or with a KitchenAid dough hook for 8–10 minutes until smooth and elastic.

   Time: PT10M

5. Rest Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes to relax the gluten.

   Time: PT30M

6. Divide and Shape

   Punch down the rested dough, divide it into eight equal pieces, and roll each piece into a smooth ball.

   Time: PT5M

7. Roll Tortillas

   On a lightly floured surface, roll each ball into a 10–12‑inch circle, turning 90° every few rolls and avoiding the very edge of the dough.

   Time: PT10M

8. Cook Tortillas

   Heat a dry skillet or comal over medium‑high heat until hot. Cook each tortilla for 20–30 seconds on the first side, then flip and cook another 20–30 seconds. Optional: brush with melted butter before the second side for extra flavor.

   Time: PT8M

   Temperature: Medium‑high heat

9. Keep Warm

   Stack the cooked tortillas in a clean kitchen towel to retain heat and softness until serving.

   Time: PT2M