Homemade Tortillas

When I tutored a lovely lady from Guatemala, she mentioned snacking on tortillas. At the time, I thought that sounded rather lackluster as a snack because I imagined eating the tortillas I bought from the store for all our Mexican dishes. However, when I first made these homemade tortillas from Half-Baked Harvest, I immediately understood. Fresh, homemade tortillas are snack worthy. They elevate any Mexican-inspired meal from good to great. They add a lot of wow to a meal for very little effort.

In other words, if you've never tried homemade tortillas, then you should probably try these.

Homemade Tortillas
3 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
5 Tbsp. salt, room temperature
1 cup hot water

In a bowl, combine the flour, baking powder and salt. Add the butter, and then pour over the hot water. Stir until a shaggy dough begins to form.

Turn the dough onto a floured counter. Use your hands to knead the dough for 1 to 2 minutes until it forms a smooth ball. Cover the bowl with a damp towel, and let it rest 10 minutes. 

Cut the dough into 12 to 14 equal wedges, and then roll each wedge into a ball. Use a rolling pin or a tortilla press to roll the dough into an 8-inch circle. Heat the skillet over medium-high heat. Add a drizzle of olive oil and then a tortilla. Cook 30 to 60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate, and cover with a towel. Repeat with remaining dough. 

Serve warm or save for later. Keep the tortillas in an airtight container for up to 3 days or freeze for longer storage. Makes 12 to 14 tortillas.