Homemade tortillas are extra soft, doughy, and chewy. I like to add salted butter, for extra deliciousness.
Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
5 tablespoons salted butter, at room temperature (or coconut oil)
1 cup hot water
Instructions:
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In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form.
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Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.
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Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don’t need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.
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Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 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 the remaining dough.
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Serve warm (yum!) or save for later. Keep the tortillas stored in an airtight container for up to 3 days.
Notes:
Butter: I like the flavor of butter best, but coconut oil can also be used.
Storage: the tortillas can be stored in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.
more instructions please visit: https://www.halfbakedharvest.com/homemade-flour-tortillas/
