Ingredients
- 3 cups all-purpose flour (360g)
- 1 1/2 teaspoons fine sea salt (9g)
- 1 teaspoon baking powder (4g)
- 1 cup hot water (240ml)
- 1/3 cup butter (75g), room temperature, cut into small pieces, or use lard, olive oil.
Instructions
- *I recommend making these using the metric/weight measurements, to ensure they turn out perfect!
- Make the Dough: Add flour, salt and baking powder to a bowl and stir to combine. Stir in butter. Slowly mix in hot water, a little at a time, mixing until a dough forms
- Rest: Remove dough to a lightly floured counter top and knead for just 1-2 minutes until smooth. Cover with a kitchen towel and rest for 10 minutes.
- Divide the dough into 12 equal pieces, for medium-size (8’’) tortillas, or 10 for larger (10’’) tortillas. Roll each into a ball. (At this point the dough can sit at room temp for up to 2 hours).
- Roll into circle: Lightly flour your counter and dough and use a rolling pin (or tortilla press) to roll the dough into a paper-thin circle.
- Cook: Heat a skillet over medium-high. Add tortilla to hot, dry skillet and cook for 30-60 seconds; flip when bubbles form. Cook again for just 30 seconds or so, then remove to a plate (or tortilla warmer) and cover with a dry kitchen towel while you cook the remaining tortillas
