Equipment
- small cast iron skillet OR
- pancake griddle
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 tablespoons butter room temperature
- 1 cup hot water
Instructions
- In a large mixing bowl, mix together the dry ingredients with a fork (flour, baking powder, and salt).
- Add in butter (cut into small pats) and hot water. Use your fork or a pastry cutter to blend the ingredients together to create a shaggy dough. Cover the dough and let it rest for about 5-10 minutes.
- Pull off pieces of dough to create approximately 16 equal parts. Roll them into semi smooth balls.
- Take the balls you intend to make into tortillas immediately and roll them into paper thin disks, using a rolling pin or tortilla press. (I prefer a rolling pin. I explain why in the recipe video.) It's ok if they aren't perfectly round. Any balls you aren't going to use can be stored in a zip top bag for 3 days in the refrigerator and made at another time.
- Heat a small skillet on the stove top at a medium high heat with a drizzle of olive oil. When the skillet is hot, add one rolled-out tortilla. When it begins to form bubbles (about 30-60 seconds), flip and cook for another 30 seconds. Remove from the skillet and store in a paper towel-lined tortilla warmer or on a plate between paper towels to keep warm.
- Continue until all of the tortillas have been cooked!
Notes
- If you use a pancake griddle, you can cook about 5-6 tortillas at time!
- If the skillet or griddle begins to smoke, the heat is too hot.
- I have skipped the "resting time" before and didn't notice much difference in the texture of my tortillas.
- If the resting time is important to you, I recommend making the dough first and letting it rest while you do other meal prep tasks (like making your fajitas or prepping your tacos), then rolling out and cooking your tortillas last.