Mexican tortillas need masa harina made from corn nixtamalized with lime—regular cornmeal creates cardboard-textured disasters.
Homemade Tortillas
Unleash your culinary creativity with these mouthwatering homemade tortillas! With just flour, water, and a touch of butter, you’ll craft soft, warm tortillas that are perfect for wrapping up your favorite fillings or simply enjoying on their own. Get ready to elevate your taco night to a whole new level!
Prep
15
min
Cook
45
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 cup hot water (240 ml)
🥛Dairy & Eggs(1)
- 5 tablespoons salted butter, at room temperature (70 g)
🫙Pantry Staples(2)
- 2 teaspoons baking powder (10 ml)
- 3 cups all-purpose flour (375 g)
🧂Spices & Seasonings(1)
- 1½ teaspoons kosher salt (7.5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together the flour, baking powder, and salt.
- 2
Add the butter and work it into the flour mixture with your fingers until crumbly.
- 3
Pour in hot water and stir until the dough comes together.
- 4
Knead a few times until smooth, then cover with a damp towel and let rest for 10–15 minutes.
- 5
Divide into 12 equal pieces and roll into balls.
- 6
Roll each ball out super thin, almost see-through.
- 7
Heat a skillet over medium and brush lightly with olive oil.
- 8
Cook each tortilla for 30–45 seconds per side until golden spots appear.
💡 Pro Tips
- ✓Use water heated to 200-205°F when mixing the dough because hot water partially gelatinizes the flour proteins, creating more pliable tortillas that won't crack when folded.technique200-205°F
- ✓Roll tortillas to 1/16-inch thickness (paper-thin) because thicker tortillas develop tough, chewy textures as gluten networks become overdeveloped during cooking.technique1/16-inch thickness
- ✓Heat your skillet to 400-425°F surface temperature so tortillas cook in 30-45 seconds per side, preventing moisture loss while creating proper leopard spotting.timing400-425°F, 30-45 seconds
- ✓Rest the dough for exactly 15 minutes because this allows gluten strands to relax, reducing elasticity by 60% and making rolling significantly easier.timing15 minutes, 60% elasticity reduction
- ✓Keep cooked tortillas wrapped in a damp kitchen towel immediately after cooking to maintain 85% moisture content and prevent them from becoming brittle.technique85% moisture retention
Share this recipe
Prep
15
min
Cook
45
min
Serves
12
people
Level
beginner
Share this recipe
Mexican tortillas need masa harina made from corn nixtamalized with lime—regular cornmeal creates cardboard-textured disasters.
Homemade Tortillas
Unleash your culinary creativity with these mouthwatering homemade tortillas! With just flour, water, and a touch of butter, you’ll craft soft, warm tortillas that are perfect for wrapping up your favorite fillings or simply enjoying on their own. Get ready to elevate your taco night to a whole new level!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 cup hot water (240 ml)
🥛Dairy & Eggs(1)
- 5 tablespoons salted butter, at room temperature (70 g)
🫙Pantry Staples(2)
- 2 teaspoons baking powder (10 ml)
- 3 cups all-purpose flour (375 g)
🧂Spices & Seasonings(1)
- 1½ teaspoons kosher salt (7.5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together the flour, baking powder, and salt.
- 2
Add the butter and work it into the flour mixture with your fingers until crumbly.
- 3
Pour in hot water and stir until the dough comes together.
- 4
Knead a few times until smooth, then cover with a damp towel and let rest for 10–15 minutes.
- 5
Divide into 12 equal pieces and roll into balls.
- 6
Roll each ball out super thin, almost see-through.
- 7
Heat a skillet over medium and brush lightly with olive oil.
- 8
Cook each tortilla for 30–45 seconds per side until golden spots appear.
💡 Pro Tips
- ✓Use water heated to 200-205°F when mixing the dough because hot water partially gelatinizes the flour proteins, creating more pliable tortillas that won't crack when folded.technique200-205°F
- ✓Roll tortillas to 1/16-inch thickness (paper-thin) because thicker tortillas develop tough, chewy textures as gluten networks become overdeveloped during cooking.technique1/16-inch thickness
- ✓Heat your skillet to 400-425°F surface temperature so tortillas cook in 30-45 seconds per side, preventing moisture loss while creating proper leopard spotting.timing400-425°F, 30-45 seconds
- ✓Rest the dough for exactly 15 minutes because this allows gluten strands to relax, reducing elasticity by 60% and making rolling significantly easier.timing15 minutes, 60% elasticity reduction
- ✓Keep cooked tortillas wrapped in a damp kitchen towel immediately after cooking to maintain 85% moisture content and prevent them from becoming brittle.technique85% moisture retention