Small Batch Flour Tortillas
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Four or five soft homemade flour tortillas made with butter or lard and cooked in a dry skillet.
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons salted butter softened (or vegetable oil/lard)
- ½ cup hot water
Equipment
- mixing bowl
- rolling pin
- skillet
Directions
- In a bowl, stir together the flour, baking powder, and salt. Rub in the softened butter or lard with your fingers until crumbly. If you’re using oil, add it with the water in the next step instead.
- Stir in the hot water until a dough forms. Knead it on a lightly floured counter for about 1 minute, adding a little more flour only if it’s sticky.
- Divide the dough into 4 or 5 balls. Cover them and let them rest for 30 minutes.
- Roll each ball into a thin round about 8 inches across.
- Heat a dry 10-inch skillet over medium heat. Cook each tortilla for 30 to 40 seconds on the first side and 20 to 30 seconds on the second, until lightly spotted. Stack them under a clean towel to stay soft.
Notes
Makes 4 or 5 tortillas, depending on how thin you roll them.
Nutrition
Serving: 55g | Calories: 222kcal | Carbohydrates: 36g | Protein: 4.9g | Fat: 6.2g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 52mg | Fiber: 1.3g | Sugar: 0.1g | Vitamin A: 177IU | Vitamin C: 0mg | Calcium: 43mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 tortillas; salted butter (the first choice counted). Brands and portions vary, so use it only as an approximation.