Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!
The other day, a friend of mine tagged me on Instagram in a photo with the phrase “we’re making your tortillas tonight!” – and I realized I hadn’t shared my recipe here on The Foodie Army Wife yet. Well, now I’m going to fix that. These tortillas are made with butter rather than lard or shortening. They are also not the paper thin kind that you are going to get from the grocery store. However we use these now for just about every dish that requires tortillas because their flavor is wonderful.
To begin, place 3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder. Give them a pulse to combine them.
Cut up 3/4 cup of cold butter into pieces.
Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.
Measure out 3/4 cup of hot water. With the food processor going, very slowly pour the water in and let it mix until it just comes together.
It will still be a little messy, but that’s okay.
On a clean surface, knead the dough for just a minute until it is smooth. Use a little flour if you have to, if it is too gooey on our hands.
Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,
Begin heating a clean, dry skillet over medium heat – preferably cast iron. Cut the dough into 12 equal portions.
Roll a portion out as thin as you can. It’s okay if it isn’t perfectly round. These aren’t from a factory, they are from your own kitchen.
Carefully drop the tortilla in the hot skillet. Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.
Turn it over and let it cook on the other side.
Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.
**Note – butter in this recipe is unsalted.
- 3 c all-purpose flour
- 2 tsp salt
- 2 tsp baking powder
- ¾ c cold butter
- ¾ c hot water
- To begin, combine the flour, salt and baking powder together in a food processor* and give them a quick pulse to mix them. Cut the cold butter into little pieces and drop them in. Pulse the food processor until the butter is cut in and there no pieces larger than a pea. With the processor going, slowly pour in the hot water until it just comes together as a dough. Turn the dough out onto a clean surface and knead it for just a minute until it is smooth. Use a little flour if you need to. Form the dough into a ball, cover it with plastic wrap and let it rest 30 minutes.
- Begin heating a dry, clean skillet over medium heat (preferably cast iron.) Cut the dough into 12 equal portions. Roll a portion in a ball and roll it out with a rolling pin, as thin as you can. Carefully place the tortilla in the skillet and cook for 30-45 seconds or until it is just beginning to get brown areas and is dry on the bottom. Turn it over and cook the other side. Place the warm tortilla in towels to keep it warm, and repeat with the remaining tortilla dough portions.