Homemade Flour Tortilla Recipe: Soft and Buttery in 40 Minutes

Instructions:

1. Whisk the all purpose flour, salt, and baking powder in a large bowl. Note: This ensures the leavening is evenly distributed so every tortilla puffs.
2. Add the softened unsalted butter and rub it into the flour using your fingertips. Until the mixture feels like coarse, damp sand.
3. Gradually pour in the 120°F hot water while stirring with a wooden spoon. Until a shaggy, cohesive mass forms.
4. Knead the dough on a lightly floured surface for 2–3 minutes. Until it feels smooth, elastic, and slightly tacky.
5. Divide the dough into 12 equal portions, each roughly the size of a golf ball. Note: Aim for about 55-60 grams each for a standard 8 inch size.
6. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes. Until the gluten relaxes and the dough doesn't resist being stretched.
7. Roll each ball on a floured surface into a translucent 8 inch circle. Until you can almost see the counter through the dough.
8. Heat your cast iron skillet over medium high heat until it is radiating heat. Note: A drop of water should dance and evaporate instantly.
9. Lay a tortilla in the dry pan and cook for 30-45 seconds. Until large bubbles surface and the bottom has golden spots.
10. Flip and cook for 15-20 seconds more. Until the second side is speckled with char. > Chef Tip: Don't be afraid of the bubbles! When the dough puffs up like a balloon, it means your pan is at the right temperature and your hydration is spot on.