Flour Tortillas

A recipe for Flour Tortillas
Course Bread
Cuisine Mexican
Keyword bread, flatbread, Mexican, Mexico, tortilla
Prep Time 30 minutes
Cook Time 1 minute
Resting Time: 10 minutes
Total Time 41 minutes
Servings 12 Tortillas


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 heaping teaspoon salt
  • 5 tablespoons shortening or softened unsalted butter
  • 3/4-1 cup warm water


  • In the bowl of a large food processor fitted with a dough blade or a large bowl, mix together flour, baking powder, and salt.
  • If using a food processor, add the shortening/butter and pulse until crumbly. If mixing by hand, use a dough blender, fork, or your hands. Slowly mix in water until dough comes together.
  • On a lightly floured surface, knead the dough into 12 equal pieces and roll each into a ball. Let sit for about 10 minutes covered with a towel.
  • Roll each ball as thin as possible, about 8 inches in diameter. Heat the skillet over medium heat. Once thoroughly heated, add tortilla to skillet and cook just until bubbles form on the surface, about 20 seconds. Cook the other side until lightly browned, another 20 seconds. Repeat with remaining balls of dough. The heat may need to be adjusted a little to keep the skillet from getting too hot.
  • Serve immediately or refrigerate for up to a week.