There is nothing better than soft flour tortillas slathered in butter, or packed with taco meat. Making tortillas can often seem intimidating but with this 3 ingredient recipe, you can’t go wrong.
If you’re following me on social media (do it now, @YOURFRIENDSJ) then you’d know that I like to document my food journeys on my Snapchat story and Instagram story. I love giving you guys a play by play on what I’m cooking or eating in real time.
This month I took to creating something that was inspired by a Mukbang I was watching on Youtube. If you don’t already know, a Mukbang is an eating show. The concept originally made popular in Korea, but it shortly took the Youtube space by storm. In short, I like watching people eat. So sue me. I watched a Carné Asada burrito mukbang this weekend and knew I needed to eat it. Some of you saw the whole process of me creating my Mexican food inspired feast on Instagram and Snapchat.
Making your own tortillas is really simple. You really only need three things:
- Flour
- Salted Butter
- Baking Powder
… and water. But water is essentially free. So we’re going to leave that out.
The original recipe calls for lard, but I didn’t have that on hand. You can use unsalted butter instead and add your own salt accordingly. I didn’t do that, to cut down on the steps, but you can if you’d like. Using unsalted butter is actually the better method — baking wise.
Recipe
Recipe
AuthorSarah-Jane G.DifficultyBeginner
Combine all your dry ingredients in a bowl and mix. (Flour, Baking Powder)
Add butter to dry ingredients. Combine them with your hands. At this point you really want to work the butter into the flour.
Add the hot water to the mixture little by little.
Hot tap water should be fine, don’t give yourself third degree burns with boiling hot water. This is a very important step. The dough will be wet and tacky, and that’s fine. Begin to knead the dough with your hands continuously. DO NOT ADD MORE FLOUR. That is how you get hard, non-bending, and down right unpleasant tortillas.
Continue kneading until the dough stops sticking to your hands.(It’ll still feel a bit tacky here).
At this point you can take it out of the bowl and onto your counter top. I didn’t flour my surface. You should be able knead the dough on the counter top without any issues. Do this for around 10 minutes. You should have a soft supple dough ball, that doesn’t stick to your hands.
Separate your dough balls into 14 pieces. Shape them into individual balls.
Place the balls back into your bowl, and cover them with a damp paper towel. Let the dough rest for 10 minutes.
Lightly flour your counter top, and your rolling pin. Begin rolling your dough ball out.
Try to roll them very thin. This is the key to a soft and flexible tortilla. I usually pre-roll about 2-3 and hang it on the side of my bowl before heating my pan to get a head start.
Put your frying pan on medium heat. I used a non stick frying pan but you can use a cast iron skillet as well.
Place tortilla in the pan (don’t grease your pan). Bubbles will begin to form, this is good.
Cook the first side for about 1 minute, and flip. Cook the other side for around 30 seconds. Rinse and repeat.
Enjoy!
Ingredients
Directions
Combine all your dry ingredients in a bowl and mix. (Flour, Baking Powder)
Add butter to dry ingredients. Combine them with your hands. At this point you really want to work the butter into the flour.
Add the hot water to the mixture little by little.
Hot tap water should be fine, don’t give yourself third degree burns with boiling hot water. This is a very important step. The dough will be wet and tacky, and that’s fine. Begin to knead the dough with your hands continuously. DO NOT ADD MORE FLOUR. That is how you get hard, non-bending, and down right unpleasant tortillas.
Continue kneading until the dough stops sticking to your hands.(It’ll still feel a bit tacky here).
At this point you can take it out of the bowl and onto your counter top. I didn’t flour my surface. You should be able knead the dough on the counter top without any issues. Do this for around 10 minutes. You should have a soft supple dough ball, that doesn’t stick to your hands.
Separate your dough balls into 14 pieces. Shape them into individual balls.
Place the balls back into your bowl, and cover them with a damp paper towel. Let the dough rest for 10 minutes.
Lightly flour your counter top, and your rolling pin. Begin rolling your dough ball out.
Try to roll them very thin. This is the key to a soft and flexible tortilla. I usually pre-roll about 2-3 and hang it on the side of my bowl before heating my pan to get a head start.
Put your frying pan on medium heat. I used a non stick frying pan but you can use a cast iron skillet as well.
Place tortilla in the pan (don’t grease your pan). Bubbles will begin to form, this is good.
Cook the first side for about 1 minute, and flip. Cook the other side for around 30 seconds. Rinse and repeat.
And there you have it. Soft flour tortillas with just 3 ingredients. These are perfect for soft tacos. If you divide your dough into larger pieces, you can make it large enough for a burrito. Enjoy!
Tips for Success
- Don’t add any extra flour. If your dough is sticky, knead more.
- Add 1/4 cup of extra hot water if the dough is too dry after mixing.
- Make sure your dough is slightly tacky before kneading.
- Don’t add any extra flour.
- Make sure your dough rests, for 10-15 minutes before cooking them.
- Don’t add any extra flour.
Is there a Keto version of this recipe?
Hi Rochelle! Not yet, but it’s in the works! I’ll be sure to let you know when I update it!