Makes about 20-8” tortillas
We’ve tried many different tortilla recipes over the years. Many times we’d end up with tortillas that were too hard, not flexible, or too thick. We’ve been using this recipe and found it to work best, and we no longer have any of these problems. If you find you have any of these problems, go back through the recipe; you may have missed a step or over worked your dough.
4 cups flour + extra for counter
2 tsp real salt
1 1/3 cups warm water
8 TBSP melted butter (1 stick)
- Put flour in medium size bowl. Add melted butter and mix well.
- Dissolve salt in warm water. Pour most of the salt water in and mix until a shaggy dough forms. If your dough is still a little dry add the rest of the water.
- Once your dough comes together, put it on a floured counter and knead for about 5 minutes. Lightly oil your dough and place a bowl upside-down over it. Let rest for 15 minutes or up to 1 hour. (Letting your dough rest makes it easier to roll out your tortillas.)
- Divide your dough into small balls. On a floured counter, roll out each ball. You can roll them all out and put parchment paper in between each tortilla, or, like we do, you can roll the next one out while you have one cooking in the skillet.
- Heat a skillet (cast iron is best) on medium-high heat until really hot. Once your skillet is hot, carefully, put a tortilla in and turn your heat to medium-low. Let cook for about 25 seconds. You should see bubbles starting to fill with air. Flip over and let cook about 10-15 seconds.
- Put your cooked tortilla on a plate and continue to cook the rest of your tortillas. Adjust heat as needed.
- Store your leftover tortillas in a Ziploc bag. These are softest when warm so if you want to fold them, we recommend warming them back up.