Ingredients
Dry Ingredients
- 3 cups unbleached all purpose flour (440g)
- 1 teaspoon kosher salt (5g)
- 1 ¼ teaspoon baking powder (6g)
Wet Ingredients
- 1 cup hot water, just boiled (240g)
- ⅓ cup melted butter (75g)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the all purpose flour, kosher salt, and baking powder. Whisk together well to ensure even distribution of the leavening and salt.
- Add wet ingredients: Make a well in the center of the dry ingredients. Pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to gradually incorporate the wet ingredients into the flour mixture, scraping the sides of the bowl to avoid any dry pockets. Mix until the dough holds together but take care not to overmix.
- Knead the dough: Using your hands, gently knead the dough for about 30 seconds to bring it fully together into a smooth ball.
- Rest the dough: Place the dough ball back into the bowl and cover it. Let it rest at room temperature for 15 minutes to relax the gluten, which makes rolling easier.
- Divide and shape: Turn the dough out onto a lightly floured surface. Divide it into 8 larger or 10 smaller equal pieces, then roll each piece into a smooth round ball.
- Roll out tortillas: Flour your surface lightly again, including sprinkling a bit of flour atop each dough ball. Roll each piece out into a thin circle approximately 9 inches in diameter for standard tortillas. For thicker Gorditas-style tortillas, roll to 7-8 inches.
- Cook tortillas: Heat a large nonstick pan over medium-low heat. Place one tortilla at a time into the dry pan. Cook for about 2 minutes until bubbles appear and 3-4 golden brown spots form on the underside. Flip and cook another 2 minutes. Repeat with remaining dough pieces.
- Keep warm and serve: Wrap cooked tortillas in a clean kitchen towel to stay soft and warm. Serve immediately for best texture and flavor, perfect for making burritos, quesadillas, tacos, or enjoying as fresh bread.
Notes
- Resting the dough is crucial for easier rolling and a softer texture.
- Use unbleached all-purpose flour for best results; bleached flour can alter taste and texture.
- Adjust heat as needed to avoid burning; medium-low is ideal to cook through without charring.
- Stored tortillas can be reheated in a dry pan or wrapped in foil in a low oven.
- For vegan variation, substitute butter with an equal amount of vegetable oil or vegan margarine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
