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Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 1 teaspoon table salt or fine sea salt
- ½ teaspoon baking powder
- 3 tablespoons (42 g) unsalted butter, cut into small pieces and softened
- 3 tablespoons (44 ml) cooking oil
- ¾ – 1 cup (ml) warm water, 115f
Instructions
- In a mixing bowl, combine flour, salt, and baking powder using a whisk.
- Incorporate the butter by mixing it into the flour until crumbly, ensuring no large pieces remain.
- Stir in the cooking oil until the mixture is evenly mixed but still crumbly.
- Gradually pour in warm water, starting with ¾ cup, mixing until the dough is soft and sticky.
- Turn the dough onto a clean surface and knead gently for 1-2 minutes until it forms a sticky ball, avoiding excessive flour.
- Cover the dough and let it rest for 25 minutes to 3 hours.
- After the resting period, divide the dough into 10 pieces and let them rest for an additional 15-30 minutes.
- Roll each piece into a thin circle of 8-9 inches, avoiding extra flour if possible.
- Preheat a cast iron skillet over medium-high heat.
- Cook each tortilla for 20-40 seconds per side, then transfer to a plate and cover to keep warm.
Notes
Ensure the water is warm to help the dough come together smoothly.
Resting the dough improves texture; don’t skip this step.
Adjust cooking time based on skillet heat for perfect tortillas.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Dishes
- Method: Pan-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg