Homemade Flour Tortillas

Have you been searching for the perfect homemade tortilla recipe?  Well, look no further because I have it!  These are the BEST homemade tortillas.  Soft, moldable, easy, and delicious.  What more could one want?

Tortilla Recipe-
*2C Flour (I use whole wheat)
*3/4tsp Salt
*1/4C Butter (room temp.)
*1/2C + 1Tbsp Cold Water (and yes, it does need to be cold)

Mix flour and salt together in a medium sized bowl.  Next, add the butter and cut it in using a pastry blender until it resembles fine crumbs.  If you don't have a pastry blender you can take two butter knives and criss cross them across the mixture in opposite directions until you get the desired result.  Once you've achieved the fine crumbs, pour in all the water at once and stir together with a fork until it sticks together and there is no more dry flour. See top left picture. (If you need to add a little more water to soak up any extra dry flour, go for it! You do not want a dry ball of dough.  It should be very soft and elastic. See top right picture.) Once all the dry flour is gone, knead the dough with your hands just enough to make it a ball.

Pull off a piece of dough about the size of a ping pong ball and roll it in your hands (see top left picture).  Using a rolling pin, roll out the ball on a lightly floured surface until it is almost paper thin.  I hope you can see in the above pictures how thin I roll mine.  This is critical to having a soft and moldable tortilla.  Too thick, and it will split the minute you load it up, pick it up, and try to take a bite.  Not good!  Too thin, and well, you probably won't be able to get it off the counter.

In a heavy pan (I love to use my cast iron skillet), with NO oil, on medium high heat, cook your tortillas for about 10-15 seconds on each side.  You want the pan to be hot enough that the moment you put the tortilla in it, the tortilla immediately starts to bubble. You want the tortilla to cook quickly. If you cook it on too low of heat, it won't cook properly and you will get cardboard.  Do not overcook your tortilla or you will get cardboard. Cardboard isn't good.  As soon as you see the tortilla bubble, wait a few seconds, then flip it.  It really doesn't take very long to cook. 

It may take a few tries to get it right, but it is oh, so, worth it!  These can be refrigerated, frozen, or simply just eaten up the minute they come off the pan.  Hope you enjoy these beauties and much as my family and I do.  Let me know what you think!

Makes about 15-20 tortillas, depending on how big you make them.

I shared this recipe with the food renegade. Check it out!