How to Make Homemade Flour Tortillas

It takes a little practice to perfect tortilla making. However, the end result is definitely worth the time spent on the method.

This recipe makes about 6-8 tortillas, depending on how thin and how big you make them. The nice thing with these proportions is that they are easy to remember and easily doubled or tripled.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 c. flour
• 1/2 t. baking powder
• 1/4 t. salt
• 2 T. butter or margarine
• 1/2 c. or less hot water

1. 
    

   Stir together the flour, baking powder and salt in a large bowl. Cut in the butter or margarine with a pastry cutter or two knives (a potato masher works great in a pinch too). Slowly stir in the hot water, a little at a time, until the dough starts to come together. Start working the dough with your hands. If it is too dry, add a little more water. If it's too sticky, sprinkle in some more flour. (Try to avoid this though.) Knead dough until it becomes very elastic and roll into a ball.

2. 
    

   Cover the dough and let it rest for at least one hour. Divide the dough and roll into golf-ball size pieces. Roll out each ball as thin as possible, trying to maintain a circular shape. If the dough is still a little sticky, you may need to flour the surface a bit. However, if the dough is elastic and smooth enough, this shouldn't be necessary.

3. 
    

   Heat a skillet over medium-high heat. Once hot, add a tortilla to the pan. Cook until the top appears dry, as seen here, about 1 minute. Flip and cook about 45 seconds more.

4. 
    

   Serve the tortillas immediately, or refrigerate and reheat for a few seconds in the microwave, covered with a slightly damp towel.

Tips & Warnings

• Extra tortillas will stay good for about 3 days in the fridge. They freeze perfectly for longer storage. I like to roll mine jelly-roll style and wrap individually in a little aluminum foil before putting in a freezer bag. This way, I just pull out a few at a time and the quality once reheated is as good as freshly-made tortillas.

Resources

• Visit my cooking blog for more recipes.

[always-terra]

on 3/10/2009 Thank-you, This recipe is very easy even when doubled,I have a large family of very picky eaters , i am now pleased to say that this recipe is a favorite in my home now. :)