How To Make Flour Tortillas - SO SOFT! 😋

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Unsalted Butter (softened, cut into cubes)
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 cup Hot Water (hot (about 110°F))
• 2 tbsp Vegetable Oil (light coating for baking sheet and plastic wrap)
• 1 sheet Plastic Wrap (lightly oiled to prevent sticking to dough)
• to taste Cinnamon Sugar (optional topping for sweet tortillas)

Instructions

1. Whisk Dry Ingredients

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

   Time: PT5M

2. Incorporate Butter

   Add the softened butter to the dry mixture and use your hands to rub it in until the texture resembles fine sand or crumbs.

   Time: PT3M

3. Add Hot Water

   Gradually pour the hot water into the bowl, mixing with your hands or a wooden spatula until a sticky ball forms that pulls away from the sides of the bowl.

   Time: PT2M

4. Knead Dough

   Transfer the sticky dough to a clean work surface and knead for about five minutes until it becomes smooth, soft, and elastic.

   Time: PT5M

5. Rest Dough

   Lightly oil a baking sheet or platter, place the dough balls (about golf‑ball size) on it without touching, cover with an oiled sheet of plastic wrap, and let rest at room temperature for 20–30 minutes.

   Time: PT25M

6. Preheat Skillet

   Place a 12‑inch non‑stick skillet (or comal) over medium‑high heat and heat until it reaches roughly 500°F, using an infrared thermometer to check.

   Time: PT5M

   Temperature: 500°F

7. Prepare Work Surface

   Lightly dust the countertop with flour, set a dough ball on it, and gently pat the top to flatten slightly before rolling.

   Time: PT2M

8. Roll Out Tortilla

   Roll the dough in one direction, rotate 90°, roll again, and continue rotating and rolling until the tortilla is about 10‑inch in diameter, super thin, and almost transparent.

   Time: PT10M

9. Cook Tortilla – First Side

   Place the rolled tortilla onto the preheated skillet. Cook for 20–30 seconds until bubbles appear on the surface and the bottom shows golden‑brown blotches.

   Time: PT1M

   Temperature: 500°F

10. Cook Tortilla – Second Side

    Flip the tortilla and cook the other side for another 20–30 seconds until similarly blistered.

    Time: PT1M

    Temperature: 500°F

11. Stack and Keep Warm

    Remove the cooked tortilla with tongs and stack it in a dry kitchen towel. Continue with the remaining dough balls, stacking each fresh tortilla on top of the towel to retain moisture.

    Time: PT2M

12. Store or Serve

    Let the stacked tortillas sit covered until they reach room temperature, then transfer to an airtight zip‑top container. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for longer storage.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

1 g