Imported from the web
The Best Flour Tortillas
Soft, handmade flour tortillas made with a warm butter-and-water mixture. The dough is kneaded until smooth, rested twice for easier rolling, then cooked on a medium-high skillet until puffed and lightly cooked through.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 3 cup all-purpose flour (Use additional flour to dust the work surface and rolling pin as needed.)
- 0.5 tsp baking powder
- 1.5 tsp salt
- 1 cup water (Warm together with the butter before incorporating.)
- 1 stick butter (Melt with the water; the source says the mixture should be quite warm but not hot enough to burn.)
Steps
- 1
Combine the flour, baking powder, and salt in a mixing bowl. Mix the dry ingredients together by hand.
- 2
Place the water and butter together in a microwave-safe container. Microwave until the butter has melted. The mixture should be quite warm, but not hot enough to burn you.
- 3
Slowly incorporate the warm butter-and-water mixture into the dry ingredients, adding it little by little until all of the liquid has been added.
- 4
Knead the dough in the bowl until it is no longer wet or sticky and the dough and bowl are clean. The source kneads for about 7 minutes.
- 5
Let the dough rest for 10 to 15 minutes before dividing it.
- 6
Divide the dough into portions slightly larger than golf balls. Shape each portion into a ball by rolling it underneath itself and pushing the seam inward to create surface tension.
- 7
Cover the dough balls very well with plastic wrap so they do not dry out. Let them rest for about 45 minutes; this second rest makes the dough easier to roll.
- 8
Lightly flour the work surface and rolling pin. Roll each dough ball evenly in every direction, keeping the tortilla as thin as possible. Avoid lifting it repeatedly to rotate it; rotate the rolling pin instead when helpful.
- 9
Place a rolled tortilla on a medium-high skillet. Cook until small bubbles begin to form on the surface.
- 10
Flip the tortilla and continue cooking as it begins to puff up.
- 11
After about 10 seconds, flip the tortilla again. It should inflate as the inside steams.
- 12
Remove the tortilla when puffed and cooked through. Repeat with the remaining dough portions. The finished tortillas should be soft rather than crumbly.
Notes
The source does not state the exact number of tortillas produced or the skillet type. The author emphasizes that handmade tortillas do not need to be perfectly round. Keep shaped dough covered so it does not dry out.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →