Easy Homemade Flour Tortillas

1. 1

   Stir 3 cups all-purpose flour and 1 1/2 teaspoons kosher salt together in a large bowl. Add 1/2 cup melted fat and mix with your hands until it resembles damp sand.

2. 2

   While mixing with a flexible spatula or wooden spoon, slowly add 1/2 cup hot water and mix until the dough feels warm to the touch. Slowly add more hot water 1 tablespoon at a time until the dough feels sticky but not loose (up to 1/2 cup more). As the dough comes together, pay close attention to how the dough feels in your hands, as it may need more or less water. This has to do with how fresh your flour is and the humidity in your kitchen.

3. 3

   Transfer the dough to a work surface. Knead by hand until it feels soft, slightly oily and elastic, smooth, and slightly bounces back when pressed, 7 to 10 minutes. The dough will feel very sticky at first and might stick to your hands and work surface, so avoid the temptation to add more flour - it will become less sticky as you continue to knead.

   7 min
4. 4

   Divide the dough into 12 lime-sized portions (about 60 grams each). Tuck the edges of each portion underneath itself and pinch together to form a ball. Place pinched-side down on a work surface, cup your hand over the ball, and roll on the counter until the top is smooth and tight.

5. 5

   Coat a medium bowl lightly with cooking spray. Add the dough balls (they can stack). Cover and let rest for at least 20 minutes or up to 1 hour.

   20 min
6. 6

   Heat a griddle, large cast iron skillet, or large nonstick pan over medium heat while you roll out the tortillas. Lightly dust a work surface and rolling pin with flour.

7. 7

   Roll out 1 dough ball at a time, keeping the remaining covered to prevent them from drying out. Flatten the ball slightly by pressing with your hand. Begin rolling from the center to the top (away from you) using light to medium pressure to start, then roll center to bottom (towards you). Rotate the dough disc 45 degrees counterclockwise, then continue to roll from center to top and then again from center to bottom. Flip the tortilla and continue to roll and flip several times until you have a round about scant 1/8-inch thick and about 8 inches wide. To make any last adjustments, lay the tortilla in the palm of one hand, and with your opposite hand using your fingers stretch any uneven ends.

8. 8

   Place the tortilla on a kitchen towel and repeat rolling out more dough balls, placing them in a single layer on the towel, until the towel is covered. If you’re having a difficult time rolling, place the dough balls in the refrigerator for a few minutes before trying again.

9. 9

   Cook the tortillas: Gently place the tortilla in the pan. If the tortilla has lost some of its shape, quickly stretch the ends with your fingers. Cook until the edges of the tortilla slightly change color and no longer look translucent, 10 to 15 seconds. Flip with your fingers or a spatula and cook until the bottom is lightly browned spots and some bubbles start to appear on the surface, 25 to 30 seconds. Flip once more and wait until you notice the air bubbles are more pronounced or it puffs (to encourage puffing, press along the edges of the tortilla using your finger or a spatula), 15 to 20 seconds. Flip and wait a few more seconds if needed to encourage any last minute puffing or browning.

   10s
10. 10

    The tortilla is ready when the color has changed from translucent to white and both sides have light to medium brown spots. Transfer to a tortilla basket or a large plate lined with a kitchen towel. Cover to let steam. Continue cooking the remaining tortillas, stacking them on top of each other. Repeat rolling out and cooking any remaining dough balls.

Recipe Notes

1. 11

   Make ahead: You can partially cook the tortillas up to 1 day ahead, then fully cook them when ready to serve. Do this by cooking them lightly on both sides on medium-low heat, not allowing them to puff, to only develop light brown spots and removing them sooner from the heat. Let cool, then refrigerate in an airtight container.When ready to serve, heat the pan on medium heat for at least 5 minutes. Add a tortilla and wait 10 to 15 seconds. Flip and wait 10 to 15 seconds more. Do this a couple more times, or until both sides have medium brown spots and some air bubbles appear or puffing occurs.Storage: Let the tortillas cool completely before refrigerating in a plastic zip-top bag or airtight container for up to 7 days. To reheat, place in a griddle or pan on medium heat and heat until warmed through, a few seconds on each side.Freeze cooked flour tortillas in a freezer-safe zip-top bag with a sheet of parchment paper between each tortilla to prevent them from sticking together.

   5 min