This is my favorite tortilla recipe. Super easy to mix up, let sit for an hour, then fry them up and bam, delicious toasted tortillas that are buttery and soft. Yums.
Mix together flour, salt and baking powder together in the bowl of a stand mixer fitted with the dough hook attachment. After combined, add in softened butter and water. Mix on medium-low speed until all the ingredients come together and form the dough. Let the mixer knead the dough for 5 minutes until you achieve a soft, smooth dough (not sticky). Add more water or flour if necessary.
Place the dough on a lightly floured surface and divide into 10 balls, then place on a sheet pan, cover and let sit for 1 hour.
Preheat a cast iron skillet on medium-high heat until it is so hot, water sizzles when flicked on the surface. Then it’s tortilla making time!
Roll out each ball on a lightly floured surface using a rolling pin, and your fingers to pat and stretch the dough into a thin tortilla. Mine ended up with a diameter of about 6 inches.
Carefully lift the tortilla shell and place it in the center of the pan. Let cook until the underside starts to show brown spots, 20-30 seconds. Flip and let cook another 20-30 seconds, until it is the same on the other side.
Repeat with remaining balls.
Place finished shells in a cloth and cover to keep warm. Stuff them with whatever your heart desires and devour away!
Homemade Soft Flour Tortillas
Ingredients
- 2 cups unbleached all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 3 tablespoons butter, softened
- ½ cup + 8 teaspoon warm water
Directions
- Mix together flour, salt and baking powder together in the bowl of a stand mixer fitted with the dough hook attachment.
- After combined, add in softened butter and water. Mix on medium-low speed until all the ingredients come together and form the dough. Let the mixer knead the dough for 5 minutes until you achieve a soft, smooth dough (not sticky). Add more water or flour if necessary.
- Place the dough on a lightly floured surface and divide into 10 balls, then place on a sheet pan, cover and let sit for 1 hour.
- Preheat a cast iron skillet on medium-high heat until it is so hot, water sizzles when flicked on the surface. Then it’s tortilla making time!
- Roll out each ball on a lightly floured surface using a rolling pin, and your fingers to pat and stretch the dough into a thin tortilla. Mine ended up with a diameter of about 6 inches.
- Carefully lift the tortilla shell and place it in the center of the pan. Let cook until the underside starts to show brown spots, 20-30 seconds. Flip and let cook another 20-30 seconds, until it is the same on the other side.
- Repeat with remaining balls. Place finished shells in a cloth and cover to keep warm. Stuff them with whatever your heart desires and devour away!
hello world. 
Sounds delicious!
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