Flour Tortillas

Serves 8
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Directions

  1. 1In a large bowl, add 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and ½ a teaspoon of baking powder.
  2. 2Whisk all the dry ingredients together until well combined.
  3. 3Heat up 1 cup of water and melt in one stick of unsalted butter.
  4. 4Slowly add the water-butter mixture to the flour until it starts getting crumbly like wet sand.
  5. 5Add the rest of the water.
  6. 6Knead the dough for about 10 minutes until it looks smooth and doesn't stick to the bowl.
  7. 7Leave the dough in the bowl, cover with damp paper towels, and let it rest for about 10 to 15 minutes.
  8. 8Lightly flour a flat surface and place your ball of dough.
  9. 9Cut the ball of dough as evenly as possible into desired number of portions (e.g., 8 or 12).
  10. 10Form the cut portions into smooth balls by tucking in the dough to the bottom until the top looks nice and smooth.
  11. 11Keep the dough balls covered with a damp paper towel to prevent a crust.
  12. 12Roll out each tortilla, rotating it constantly to ensure even thickness on all sides.
  13. 13If the tortilla starts to get funky edges, use your hands to stretch them out.
  14. 14Head over to your preheated comal, which should be hot (medium heat recommended).
  15. 15Lay your tortilla down on the comal and wait for bubbles to form.
  16. 16Once a lot of bubbles are visible, flip the tortilla.
  17. 17When that side starts to puff up, flip it one more time so it inflates all the way, using a spatula to press down if needed.

Ingredients

  • 3 cups all-purpose flour
  • 1.5 tsp salt
  • 0.5 tsp baking powder
  • 1 cup water (heated)
  • 1 stick unsalted butter (melted)

Equipment

large bowldamp paper towelscomalspatula

Tips

  • Do not add more flour when the dough is sticky; continue kneading.
  • Keep the dough covered with damp paper towels to prevent a crust.
  • To get perfect circles, keep rotating the tortilla while rolling.
  • If tortilla edges are funky, stretch them out with your hands.
  • Use a spatula to press down and help the tortilla puff up on the comal.
  • A good flour tortilla passes the crumble test without cracking.

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