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Easy Homemade Flour Tortillas (Better Than HEB)

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 Tortillas

Ingredients
  

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 5 tbsp butter
  • 1 cup water
  • olive oil or avocado oil for cooking

Instructions
 

  •  In a mixing bowl, blend together the flour, baking powder, and salt. Incorporate the butter, then gradually add the hot water, stirring until the mixture forms a rough dough. You can also do this in a stand mixer with the dough hook attachment.
  • If you're not using a stand mixer: transfer the dough to a surface dusted with flour. Knead by hand for 1-2 minutes until the dough becomes smooth and forms a ball.
    If you're using a stand mixer: knead with hook for 1-2 minutes on medium speed or until the dough becomes smooth and forms a ball.
    Cover it with a damp towel and allow it to sit for 10 minutes.
  • Divide the dough into 12 pieces, shaping each into a ball. Flatten each ball into a tortilla shape with a rolling pin or a tortilla press. I like to aim for about 8 inches in diameter.
  • Warm a skillet over medium-high heat with some oil. Place the tortilla in the skillet and cook it for 30-60 seconds or until bubbles form. Flip it over and cook until it looks like a tortilla-slightly golden.
  • Enjoy the tortillas fresh or store them for later use. Keep them in an airtight container for up to 3 days.

Notes

  • To make them vegan/dairy free you can substitute coconut oil.
  • Storage: Tortillas can be kept in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.