Best Homemade flour tortillas

Whisk together the flour, baking powder, and salt in a large mixing bowl. This ensures your leavening agent and seasoning are evenly distributed throughout the dough. Your future self will thank you for taking this extra moment.

Create a well in the center of your dry ingredients and pour in the oil and warm water. Using a fork or your hands, mix until a shaggy dough forms. Don’t worry about perfection at this stage—just make sure everything is incorporated.

Turn the dough out onto a lightly floured surface and knead for 3-5 minutes. You’re looking for a smooth, elastic ball that springs back when poked. This develops the gluten network that gives structure to your homemade flour tortillas.

Divide the dough into 12 equal pieces and roll each into a smooth ball. Cover them with a clean kitchen towel and let rest for at least 30 minutes. This resting period is non-negotiable for tender results.

Heat a dry cast-iron skillet or comal over medium-high heat. While it heats, roll each ball into a thin, approximately 8-inch circle. Don’t stress about perfect circles—character is good!

Cook each tortilla for about 30-60 seconds per side, until puffed in spots and lightly golden. You should see beautiful brown speckles forming. Stack them in a clean towel to keep warm and pliable.