Do you ever crave giant burritos from Chipotle? Start with this recipe for flour tortillas, it's very simple to make. You can use this recipe to make smaller flour tortillas too.
Prep Time30 minsCook Time3 minsTotal Time33 mins
INGREDIENTS
3 cups flour
1 tsp salt
2 tsp baking powder
⅓ cup butter, softened
1 cup hot water, or more
DIRECTIONS
1Combine the flour, salt, and baking powder.
2Add the softened butter. 1/3 cup is about 5.28 tablespoons. Mix well with the flour. you can use your hands, but you can also use a dough blender.
3Add the water. Mix well. Dump it out on a clean surface and start kneading. Knead for about 8-10 minutes until the dough is soft and tacky. How dry or moist the tortilla will be depends on how much water you add. It's preferred for it to be a little bit sticky, especially when you first start kneading.
4Divide into equal pieces. The largest pan accessible to us is a 10 inch pan. I was able to split the dough into eight equal pieces. Depending on how big you want them to be, you can either split it more or less. Form into small balls.
5Let the dough balls rest for about 15 minutes. The purpose of this isn't necessarily to let it rise since there is no yeast. We do this step to let the gluten rest making it easier to stretch it out.
6After waiting, use a rolling pin to flatten the balls one at a time. You can keep using the rolling pin to roll it out, but I actually prefer using my hands, similar to making pizza. I pull it (without ripping it) and use gravity to further stretch the dough. You would like it to be pretty thin.
7Heat your pan to a medium heat. Lay the uncooked tortilla. Watch for it carefully. Once it starts bubbling, flip. Wait another minute or so and then it's done. This process doesn't take long. Be careful that the tortilla doesn't overcook.
Ingredients
3 cups flour
1 tsp salt
2 tsp baking powder
⅓ cup butter, softened
1 cup hot water, or more
Directions
1Combine the flour, salt, and baking powder.
2Add the softened butter. 1/3 cup is about 5.28 tablespoons. Mix well with the flour. you can use your hands, but you can also use a dough blender.
3Add the water. Mix well. Dump it out on a clean surface and start kneading. Knead for about 8-10 minutes until the dough is soft and tacky. How dry or moist the tortilla will be depends on how much water you add. It's preferred for it to be a little bit sticky, especially when you first start kneading.
4Divide into equal pieces. The largest pan accessible to us is a 10 inch pan. I was able to split the dough into eight equal pieces. Depending on how big you want them to be, you can either split it more or less. Form into small balls.
5Let the dough balls rest for about 15 minutes. The purpose of this isn't necessarily to let it rise since there is no yeast. We do this step to let the gluten rest making it easier to stretch it out.
6After waiting, use a rolling pin to flatten the balls one at a time. You can keep using the rolling pin to roll it out, but I actually prefer using my hands, similar to making pizza. I pull it (without ripping it) and use gravity to further stretch the dough. You would like it to be pretty thin.
7Heat your pan to a medium heat. Lay the uncooked tortilla. Watch for it carefully. Once it starts bubbling, flip. Wait another minute or so and then it's done. This process doesn't take long. Be careful that the tortilla doesn't overcook.
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