Homemade Tortillas
These homemade tortillas are light and soft, and made with simple ingredients. Give these a try in place of store-bought tortillas for your next taco night!
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Yield: 12 taco sized tortillas, 6 burrito sized tortillas
Ingredients
2 ½ cups all-purpose flour, spooned and leveled
½ cup (1 stick) unsalted butter
1 cup warm water
1 ¼ teaspoons fine sea salt
Instructions
In a large mixing bowl, whisk together the flour and salt. Cube the butter and add it to the flour mixture. Using your hands or a pastry cutter, incorporate the butter into the flour mixture until the mixture resembles pea sized crumbles. Add half of the water, and using your hand start mixing the dough together. Add the rest of the water and mix together until a dough ball has formed. Your dough will be slightly sticky; this is the right consistency as you want your dough to be well hydrated.
Turn the dough ball out onto a lightly floured surface and knead with your hands for about 5 minutes until the dough is smooth. Add a touch more flour if the dough is still sticky as you knead it.
Place the dough ball back into the mixing bowl, cover with a towel and let it rest for 15-20 minutes.
Section the dough into the amount and size of tortillas you want to make, pulling off even sections and rolling on the counter to form even sized balls (you don’t need much dough per tortilla as you’ll want to roll them out very thin to ensure they cook up light and airy. You should get about 12 taco sized tortillas and 6 burrito sized tortillas out of this recipe).
Pre-heat a large skillet over medium heat for at least 5 minutes; you’ll want your skillet to be hot when you start cooking. While the skillet is pre-heating, roll the tortillas out by lightly flouring a surface, using your hands to press the dough balls into uniform disks, then with a rolling pin roll the tortillas out, rotating as you go to keep it as even as possible. Roll it out very thin, crepe-like thinness.
Place your tortillas one at a time in the preheated skillet, you’ll see the surface bubble up almost immediately. Let it cook on one size for 30-45 seconds then flip over and cook other size for 30-45 seconds. You’ll know your skillet was hot enough if the tortilla bubbles up right away when you drop it in the pan and creates those dark brown spots on each side. Set cooked tortillas aside on a plate to cool.
Repeat until all tortillas are cooked, then enjoy!
Tips & Tricks
Use these tortillas right away for a build-your-own taco bar, breakfast burritos, or store in an airtight container to keep them fresh for up to 4 days.
Ensuring your pan is hot before cooking is key; your tortillas won’t be as a soft if it isn’t. You can do a test run with a small disk of dough if you’re not sure- the pan is hot enough when the tortilla bubbles up as soon as it hits the pan.
Nutrition Facts (per 2 tortillas serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~325 kcal
Protein: ~6 g
Total Fat: 16 g
Carbohydrates: 40 g