Total Time: 1 hour (30 minutes active, 30 minutes resting)
Difficulty: Beginner-Intermediate
Yield: 8 (8-inch) tortillas
The Secret to Success: Resting the Dough
The key to soft, pliable tortillas that don’t tear is fully hydrated, relaxed gluten. Don’t skip the 30-minute rest—it makes the dough easy to roll out and ensures a tender bite.
Ingredients
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2 cups (250g) all-purpose flour, plus extra for dusting
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1 teaspoon baking powder
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1 teaspoon fine sea salt
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¾ cup warm water (around 110°F/43°C)
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⅓ cup neutral oil (like avocado, vegetable, or light olive oil)
Equipment
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Large mixing bowl
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Clean kitchen towel or plastic wrap
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Rolling pin
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Large cast-iron skillet, griddle, or non-stick pan
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Medium bowl for resting dough
Step-by-Step Instructions
1. Combine & Create the Dough (10 minutes)
In your large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Pour in the warm water and oil. Using a fork or your hands, mix until a shaggy dough forms and no dry flour remains.
2. Knead to Perfection (5 minutes)
Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes until the dough becomes smooth, soft, and slightly elastic. It should feel like a pliable playdough and not stick to your hands. If it’s too sticky, add a tablespoon of flour; if too dry, add a teaspoon of water.
3. The Crucial Rest (30 minutes)
Divide the dough into 8 equal pieces (about 65g each). Roll each piece into a smooth ball. Place them in a bowl, cover tightly with a damp kitchen towel or plastic wrap, and let them rest at room temperature for 30 minutes. This relaxes the gluten, making the next step a breeze.
4. Roll Them Out (10 minutes)
On a lightly floured surface, flatten one dough ball with your hand. Using a rolling pin, roll it out into a thin, even circle, about 8 inches in diameter. Aim for uniform thinness; don’t worry about perfect circles—rustic is charming! Keep the other balls covered while you work.
5. Cook to Speckled Perfection (15 minutes)
Heat a dry cast-iron skillet or griddle over medium-high heat (no oil needed). Once hot, carefully lay a rolled tortilla onto the surface. Cook for 30-60 seconds until the bottom has golden-brown speckles and the top begins to look dry and puffy in places.
Flip and cook for another 30-60 seconds on the second side, pressing down gently with a spatula if it puffs up dramatically. Both sides should have beautiful brown spots. Transfer to a plate and cover with a clean towel to keep warm and soft. Repeat with the remaining dough.
Serving & Storing Your Homemade Tortillas
Serving: Serve immediately, warm and soft. They are the ultimate vessel for your favorite fillings—spiced meats, grilled vegetables, beans, and cheese. For a simple treat, brush with melted butter and a sprinkle of cinnamon sugar.
Storing: Cooled tortillas can be stored in an airtight container or zip-top bag at room temperature for 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months, with parchment paper between each tortilla to prevent sticking.
Reheating: To restore that fresh-made softness, reheat for 15-20 seconds on each side in a hot, dry skillet, or wrap a stack in a damp paper towel and microwave for 20-30 seconds.
Nutritional Information (Per 1 Tortilla)
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Calories: ~180 kcal
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Total Fat: 8g
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Saturated Fat: 0.5g
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Cholesterol: 0mg
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Sodium: 270mg
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Total Carbohydrates: 24g
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Dietary Fiber: 1g
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Sugars: 0g
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Protein: 3g
Note: Nutritional values are estimates calculated using standard ingredient databases. Variations may occur based on specific brands and measurements.
The Last Bite
Making tortillas from scratch is a rewarding ritual that connects you to centuries of tradition. The process is tactile, satisfying, and fills your kitchen with an incredible aroma. These tortillas are more than just bread; they’re a warm, handmade embrace for your favorite foods. Once you master this basic recipe, feel free to experiment—add a handful of chopped herbs, a dash of chili powder, or substitute half the flour with whole wheat. Happy cooking
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