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+ servings

Homemade Tortillas

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp sea salt
  • ¼ tsp baking powder
  • ¼ cup unsalted butter

Instructions

  • Whisk flours, baking powder and salt together in a medium bowl. With a knife cut little pieces of the butter into the flour. Then with two knives cut the butter into the flour until mealy, smaller little bits of butter than in a pie dough.
  • Stir in ⅔ cup warm water with a fork until a shaggy dough forms.
  • Turn out onto a floured surface and knead 3-4 minutes until smooth, soft, and not sticky.
  • Cut the dough into 2-oz pieces for taco-sized tortillas or 3-oz pieces for burrito-sized tortillas. You will have 8 to 9 small pieces or 4 to 5 larger pieces. Shape pieces into a ball.
  • Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours.
  • Roll out each ball to about 9 to 10 inches (taco) or 11 to 12 inches (burrito) in diameter, or till you can see the counter start to come through.
  • (A tortilla press is nice to flatten the ball into a disk to get things going, but ultimately a rolling pin works best. The tortilla press is unnecessary if you don’t have one)
  • Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high.
  • Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs and cook.
  • Each tortilla takes about 45-60 seconds. You don’t really want the tortilla to brown at all.