Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!
The other day, a friend of mine tagged me on Instagram in a photo with the phrase “we’re making your tortillas tonight!” – and I realized I hadn’t shared my recipe here on The Foodie Army Wife yet. Well, now I’m going to fix that.
To begin, place 3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder. Give them a pulse to combine them.
Cut up 3/4 cup of cold butter into pieces.
Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.
Measure out 3/4 cup of hot water. With the food processor going, very slowly pour the water in and let it mix until it just comes together.
It will still be a little messy, but that’s okay.
On a clean surface, knead the dough for just a minute until it is smooth. Use a little flour if you have to, if it is too gooey on our hands.
Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,
Begin heating a clean, dry skillet over medium heat – preferably cast iron. Cut the dough into 12 equal portions.
Roll a portion out as thin as you can. It’s okay if it isn’t perfectly round. These aren’t from a factory, they are from your own kitchen.
Carefully drop the tortilla in the hot skillet. Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.
Turn it over and let it cook on the other side.
Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.