Ingredients:

• 4 cups (500g) all-purpose flour

• 1 ½ teaspoons salt

• 2 teaspoons baking powder

• 1 ⅔ cups hot water (about 110°F or 45°C)

• ¼ cup unsalted butter, melted (or you can use lard or vegetable shortening for a traditional taste)

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Instructions:

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, and baking powder until evenly combined. This helps distribute the leavening agent (baking powder) so that the tortillas puff up slightly when cooked.

Step 2: Add Wet Ingredients & Form the Dough

• Pour in the hot water and melted butter. Using a spoon or your hands, mix everything together until the dough starts to form.

• Knead the dough gently in the bowl until all the flour is fully incorporated and no dry patches remain. The dough should be soft but not sticky. If it’s too sticky, add a bit more flour, one tablespoon at a time. If it’s too dry, add a splash of water.

Step 3: Knead the Dough

• Transfer the dough onto a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic.

• Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This allows the gluten to relax, making it easier to roll out later.

Step 4: Divide and Shape the Dough

• After resting, divide the dough into 12 equal pieces. Roll each piece into a smooth ball.

• Lightly flatten each ball into a hockey puck shape. Sprinkle a little flour on both sides to prevent sticking.

• Place the dough pieces on a lightly floured surface, cover them with a towel, and let them rest for 10 more minutes.

Step 5: Roll Out the Tortillas

• Heat a large dry nonstick or cast-iron skillet over medium-high heat.

• Roll out one dough ball into an 8-inch (20cm) circle using a rolling pin. Try to keep it evenly thin to ensure uniform cooking.

• If needed, lightly dust with flour to prevent sticking, but avoid using too much as it can make the tortillas dry.

Step 6: Cook the Tortillas

• Place the rolled-out tortilla into the hot skillet. Cook for about 45 seconds to 1 minute, until you see bubbles forming on the surface and light golden brown spots appear on the bottom.

• Flip the tortilla and cook for another 30 seconds to 1 minute, pressing lightly with a spatula to ensure even cooking.

• Remove from the pan and immediately wrap in a clean kitchen towel to keep warm and soft.

Step 7: Repeat and Serve

• Continue rolling out and cooking the remaining tortillas, keeping them wrapped in the towel to retain warmth and moisture.

• Once all are cooked, they’re ready to serve!

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Tips for the Best Homemade Tortillas:

✅ Resting the dough makes rolling easier and helps create soft tortillas.
✅ Use hot water to mix the dough—it helps create a smoother texture.
✅ Cook tortillas on medium-high heat for the best browning and puffiness.
✅ Keep tortillas covered in a towel to prevent them from drying out.
✅ For extra softness, place cooked tortillas in a zip-top bag while still warm to trap steam.

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How to Store & Reheat Tortillas

🥶 Storing:

• Room Temperature: Keep wrapped in a clean towel or airtight container for up to 24 hours.

• Refrigerator: Store in a sealed bag for up to 5 days.

🔥 Reheating:

• Warm in a dry skillet for 10–15 seconds per side.

• Microwave in a damp paper towel for 15–20 seconds.

🥶 Freezing:

• Stack tortillas with parchment paper between each one, place in a freezer-safe bag, and freeze for up to 3 months.

• To thaw, let them sit at room temperature for 15 minutes or reheat directly in a skillet.

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Ways to Enjoy Homemade Flour Tortillas:

🌮 Tacos: Fill with grilled meats, veggies, and salsa.
🌯 Burritos: Load up with rice, beans, and toppings.
🥙 Wraps: Great for sandwiches or breakfast burritos.
🥣 Dipping: Serve with queso, hummus, or guacamole.

Homemade tortillas taste so much better than store-bought—give them a try and enjoy! 🌟