Flour Tortillas (4-Ingredient Classic)
Soft, chewy, and endlessly useful — tortillas for burritos, quesadillas, wraps, or anything you want to roll up. This classic keeps things simple with flour, fat, water, and salt.
Servings 10
Equipment
- Mixing bowl
- Rolling pin (or press)
- Cast-iron skillet or nonstick pan
Ingredients
- 2 cups 250 g all-purpose flour
- ½ tsp fine sea salt
- 3 tbsp fat lard, butter, or neutral oil
- ¾ cup 180 ml warm water (adjust as needed)
- Optional: 1 tsp baking powder for slightly puffier softer tortillas
Instructions
- Combine dry ingredients. Whisk flour, salt, and baking powder (if using) in a bowl.
- Cut in the fat. Rub or cut the fat into the flour until the mixture resembles coarse crumbs.
- Add water & form dough. Gradually add warm water and mix until a soft, slightly tacky dough forms.
- Knead briefly. Turn onto a lightly floured surface and knead 1–2 minutes until smooth.
- Rest. Cover and let rest 15–20 minutes (relaxes gluten, easier to roll).
- Divide & shape. Divide into 10 equal pieces, roll into balls, flatten slightly.
- Roll thin. Roll each ball into an 8-inch thin circle (about 1/16–1/8″).
- Cook. Heat skillet over medium-high. Cook each tortilla 30–45 seconds per side, until golden spots appear and it slightly puffs. Keep warm wrapped in a towel.