Mexican Flour Tortillas

Cooking method

1. Step 1:

   

   Gather the ingredients on the list.

2. Step 2:

   

   Sift the flour with the salt and baking powder into a good-sized deep bowl. Add the softened butter.

3. Step 3:

   

   Rub the mixture together with your hands until it forms crumbs, then pour in the water. Start bringing the dough together with a spoon right in the bowl.

4. Step 4:

   

   Once the dough starts to come together, turn it out onto a work surface, lightly floured if needed. Knead a soft, tender dough—don't work in too much flour. Shape the finished dough into a ball, cover it with plastic wrap or a towel (I usually do both—wrap first, then a towel on top), and let it rest for 20–30 minutes.

5. Step 5:

   

   Divide the dough into 4–5 equal pieces: you can portion the ball into sections, or roll it into a rope and cut it into equal pieces with a knife. Sometimes I eyeball it; sometimes I use a kitchen scale so every piece weighs the same. Roll each piece out thin with a rolling pin—about 1/16 inch (1–2 mm) thick. Don't overdo the rolling, or the tortillas can come out dry and brittle.

6. Step 6:

   

   Cook the tortillas in a dry skillet over medium heat on both sides. They should brown but stay soft—don't dry them out.

7. Step 7:

   

   Stack the finished tortillas on a flat plate or board and wrap them in a towel, or put them in a pot with the lid on. That way they steam, stay soft, and won't crack.

8. Step 8:

   

   Store the finished tortillas in a tightly sealed bag. Enjoy!