Flour Tortilla

Serves: 8 | Prep Time: 30 min | Cook Time: 20 min 

Ingredients

• 3 cups (420g) Better Batter Bread Flour*
• 2 tsp baking powder
• 1 tsp salt
• 4-6 Tbsp solid fat (shortening, lard, etc.)
• About 340g to 360g. 1 1/2 C warm water (reserve 1/2 C)

 

*if preferred, you may use  1 c +2Tbsp (421g) Artisan or 3 1/2c (480g) Original Blend instead

 

Instructions

Mix all your dry ingredients together – except the fat- until evenly mixed.

Add the fat and mix until the mixture resembles cornmeal.

Add 1 C water and mix – the mixture should resemble pliable, non-dry play-dough, and the dough should not crack when rolled out very thin (it should not stick, either!). If the mixture is too dry, add up to 1/2 C extra water, a little at a time.

Roll. Very lightly flour a rolling surface and break the dough into about 8 even pieces. Roll each piece out into about a 12–13-inch circle, about 1/8 inch thick. If you would like (for best cooking), use a pie plate and a knife or spatula to even the edges into a 12-inch tortilla.

Roll the Dough. Roll up the dough into a cigar shape, for easy transfer. Repeat with remaining pieces and cover with a damp towel.

Heat. Heat a very heavy, flat surface to medium high heat.

Transfer the tortilla to the surface and unroll until it is flat.

Prepare and cook. Using a slightly damp tea towel, folded into a little packet, press down on the tortilla as it cooks/puffs, to ensure all surfaces touch the hot pan. Cook for a minute each side.

Transfer and Serve. When cooked, transfer to a plate or container and cover with a damp towel. Continue to cook and stack on top of the other tortillas. Allow to steam for about 2-5 minutes, then use as desired. These are best eaten and most pliable the day they are made, but you can refresh them in a microwave in a pinch.

 

This recipe was originally tested and adapted from a recipe published by Naomi Poe in March 2010. It was updated in 2025.  Original photo of food by Naomi Poe.