Making homemade tortillas is a great way to upgrade your taco nights. With this quick and easy recipe, you'll enjoy soft, buttery, restaurant-style tortillas in no time!
Cut your butter into thin slices and add it to a large mixing bowl along with the flour, baking powder, and salt. Use a pastry cutter or large fork to work the butter into the dry ingredients until the butter is broken down into pea sized pieces.
Add the water and use a large wooden spoon to stir the mixture until the dough begins to pull away from the sides of the bowl. Make sure no dry clumps of flour remain.
Transfer the dough to a bowl lightly coated in oil. Cover the dough with plastic wrap and allow it to sit for 20 minutes.
Divide the dough into 24 equal-sized balls and use a tortilla press to flatten the balls of dough.
Cook your tortillas on a skillet over medium heat for about 1 minute per side, or until they start to brown lightly.
Serve and enjoy!
Notes
You can use a large electric griddle to expedite the cooking process. Be careful not to turn the heat up too much while cooking your tortillas. This can cause the outside to brown before the inside is finished cooking. If you do not have a tortilla press then you can use a rolling pin to gently roll each ball of dough into a disc.
You can store your tortillas in a Ziploc bag or airtight container on the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Before storing your tortillas, allow them to cool completely on the counter. This will prevent them from sticking together when stored.
When freezing your tortillas, try to freeze no more than 10 in a single container or Ziploc bag. This will help them thaw quicker and will help prevent them from sticking together.
You can use any kind of oil to coat your second bowl. The oil just helps prevent the dough from sticking.