Flour Tortillas

I made these for dinner a couple days ago, as a part of our taco dinner. They were delicious paired with some chicken, beans, corn, cabbage, cheese, and tomatoes!

It might seem sort of tedious to make tortillas at home, but the process is extremely simple. I found cooking them and cleanup to be surprisingly easy - even easier than pancakes! - because the pan didn't need to be greased. These are so fun to make!

The only difficulty I ran into was keeping the temperature of my pan consistent, but that's a problem easily solved by relying on the tortilla's appearance rather than a timer. 


Flour Tortillas
Makes 18 6-inch tortillas

Ingredients: 
● 3 cups of all-purpose flour
● 1 tsp salt
● 1 tsp baking powder
● 1/3 cup vegetable oil (shortening works too)
● 1 cup warm water (not too hot to touch)

Instructions: 
Make the Dough: 

1. In a large mixing bowl, combine the dry ingredients together: flour, salt, and baking powder. 

2. Slowly add in the vegetable oil, and mix well until the mixture resembles coarse cornmeal. 

3. Add in warm water and knead until a dough forms. 

Shape the Dough: 

1. Transfer to a well-floured surface and divide the dough into 18 equal pieces. If you want, you can use a kitchen scale here. Shape them into balls. I like to let my dough rest here for 5 minutes, but you can skip this. 

2. Flatten the dough balls with your hand and let rest for 15 minutes or up to a few hours. 

3. When ready to cook, roll the flattened dough balls out into 6-inch rounds

Cooking the Tortillas
1. While rolling out the dough, preheat a cast-iron skillet over medium-high heat. If you have an infrared thermometer, it should register around 500F. 
2. Once the pan is preheated, place a tortilla on the skillet and cook for 45 seconds to one minute, then flip and cook for 30 seconds. 
3. Remove from the pan. To keep them fresh, you can stack the tortillas and wrap them in a clean towel, or store them in the refrigerator for up to 3 days.