From the first time I made tortillas, I’ve never eaten store-bought since. It’s hard to buy them without saturated fat so these are doubly worth making – better health and beyond better taste. You’ll need a cast iron pan & a rolling pin. Always aerate your flour before measuring. - Jenny Jones
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt (also works with 1/4 tsp. salt)
- 1/4 teaspoon baking powder
- 3 Tablespoons vegetable oil
- 1/2 cup hot water (I use hot tap water - about 125-130° F)
- Combine flour, salt, & baking powder in a bowl.
- Stir in the oil with a spoon until well distributed.
- Stir in hot water.
- Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball.
- Start preheating an ungreased cast iron pan to medium-high.
- Cut dough into 8 equal pieces.
- Form each piece into a smooth ball.
- Roll each ball super thin. Try to use very little or no flour as this helps the dough stick to the counter a bit so it's easier to roll thin.
- Place each one in the hot pan and cook about a minute, turning once with tongs or a spatula. You can press down any large bubbles.
- Place immediately under a clean kitchen towel.
- Once they cool, keep refrigerated in airtight Ziploc bag.
Note: To make whole wheat tortillas, I use 3/4 cup whole wheat pastry flour with 1 cup all-purpose flour.
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