Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 6 tablespoons unsalted butter, cut into pieces
- 3/4 cup plus 1 tablespoon warm water (110 degrees)
- 1 teaspoon vegetable oil
Prepare the Dough
In a large bowl, mix together the flour and salt.
Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs or has a pebbly sandy texture.
Gradually add the warm water, stirring until a dough begins to form.
Shape the Balls
Place the dough onto a clean surface and knead briefly until it is smooth and elastic.
Divide the dough into portions of about 2 1/2 tablespoons each, rolling them into 1 1/2-inch balls.
Put the dough balls onto a plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.
Cook the Tortillas
Lightly flour a clean surface and roll each dough ball into an 8-inch round.
Heat a nonstick skillet over medium-low heat with a small amount of vegetable oil until it’s just about to smoke, then wipe it off with paper towels.
Place a tortilla round in the skillet and cook until it begins to bubble, approximately 1 minute.
Flip the tortilla and cook the other side until browned and puffed, about another minute.
Transfer the cooked tortilla to a plate and cover with a dish towel to keep warm.
Repeat the process for the remaining dough rounds.
Make Ahead and Storage
Once the tortillas have cooled, layer them between parchment paper.
Wrap the stack in plastic wrap and refrigerate for up to 3 days.
To reheat, microwave the tortillas on 50% power for 10 to 20 seconds until they are warmed through.
Easy Homemade Flour Tortillas
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 6 tablespoons unsalted butter cut into pieces
- 3/4 cup plus 1 tablespoon warm water 110 degrees
- 1 teaspoon vegetable oil
Instructions
- Mix flour and salt in a large bowl.
- Rub butter into flour with your fingers until it resembles coarse crumbs.
- Gradually add warm water, stirring until dough forms.
- Knead dough on a clean surface until smooth and elastic.
- Divide dough into portions of about 2 1/2 tablespoons each and roll into 1 1/2-inch balls.
- Place balls on a plate, cover with plastic wrap, and refrigerate at least 30 minutes.
- Lightly flour a clean surface and roll each dough ball into an 8-inch round.
- Heat a nonstick skillet over medium-low heat with a small amount of vegetable oil until just about to smoke, then wipe with paper towels.
- Place a tortilla in the skillet and cook until it begins to bubble, about 1 minute.
- Flip and cook the other side until browned and puffed, about 1 minute.
- Transfer to a plate and cover with a dish towel to keep warm.
- Repeat with remaining dough rounds.
- Once cooled, layer tortillas between parchment paper, wrap in plastic wrap, and refrigerate up to 3 days.
- To reheat, microwave on 50% power for 10 to 20 seconds.
