Flour Tortillas

Flour Tortillas

Oct 27, 2023Ground Up


YIELD 8x 8-inch tortillas


  • 2 cups Ground Up All Purpose Flour (try other types too!)
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ cup vegetable oil (you could also use butter, lard, or another oil)
  • ¾ cup hot water


  1. In a stand mixer with a dough hook blend the dry ingredients until combined. You can also do this in a food processor or stir it by hand in a large bowl. 

  2. In a measuring cup with a spout, add the hot water to the oil and give it a quick stir.

  3. Add the oil/water mixture to the flour in a steady stream with the mixer running on low. 

  4. Turn up the mixer speed to medium and let the dough come together into a ball. Keep it running another minute to knead the dough.

  5. On a well floured surface, divide the dough into 8 equal pieces (or 6 if you want bigger restaurant sized tortillas - just make sure you have a big enough skillet!), and roll them into balls.

  6. Cover the balls with a tea towel and let the dough rest for 15 minutes. 

  7. Roll out each ball with a rolling pin, dusting with extra flour as necessary, until it is very thin and about a 7-8 inch circle

  8. Get a well-seasoned cast iron skillet or a non stick skillet hot on medium heat. Do not add any grease to the skillet - these won’t stick. 

  9. Place a tortilla on the hot skillet (dust off any excess flour first as too much extra flour will burn). Once you see bubbles form (after about a minute), flip the tortilla and cook the other side for about 30 seconds. Repeat with remaining tortillas.

  10. Wrap the warm tortillas in a tea towel to keep them warm. These are best enjoyed warm but can be stored for up to a couple days in a ziplock bag in the refrigerator. Reheat on the skillet for best burrito-style wrapping results.

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