Learn how to make easy homemade flour tortillas from scratch with this simple recipe. It includes a vegan modification, requiring minimal active prep time and yielding soft, delicious tortillas perfect for any meal.
1. In a large bowl, mix together the flour, baking powder, and salt.
2. Add the softened butter and mix it in with your fingers, breaking it up until the butter is evenly distributed and the mixture has a sandy texture.
3. Turn your water faucet to the hottest setting and let the water warm up; once hot, measure out 1 cup of water.
4. Add ~3/4 cup of water to the flour mixture to start, and mix with a fork or spoon until a shaggy mass of dough forms; switch over to your hand and press the dough in the bowl to pick up the dry bits; continue adding water as needed until a dough ball forms (you will likely end up adding the full cup of water).
5. Transfer the dough onto a floured surface and knead a few times by folding the dough onto itself; shape into a log and then cut the log in half down the middle; cut each log into 5 even pieces (10 pieces total) and roll each into a ball; cover with plastic wrap or a paper towel, and let rest for at least 30 minutes (up to a few hours… or it can be stored in the fridge for up to 3 days or freezer for up to 6 months).
6. Right before you’re ready to eat, roll the tortillas on a floured surface with a rolling pin (or wine bottle) one at a time into ~7” rounds (the tortillas should be quite thin).
7. Preheat a dry skillet over medium high heat; place tortillas in the pan one at a time and cook until they puff up and have golden brown spots (~30 seconds), then flip and cook for another ~30 seconds.
8. Serve immediately and enjoy while hot!
