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.
Serving Size 2
Servings 0