How to Make Flour Tortillas: Buttery & Soft

Instructions:

1. In a large mixing bowl, whisk together the all-purpose flour, sea salt, and baking powder. Add the unsalted butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse sand with no large lumps.
2. Gradually pour the hot water into the center of the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 3–5 minutes until the dough becomes smooth and slightly tacky.
4. Divide the dough into 12 equal pieces (approximately 50-60g each). Roll into smooth balls and place on a tray. Cover tightly and let rest for 30–45 minutes to relax the gluten.
5. On a lightly floured surface, roll each ball from the center outward into an 8-inch circle until thin enough to see a shadow through.
6. Preheat a cast iron skillet over medium-high heat. Cook each tortilla in the dry pan for 30–45 seconds until bubbles form, then flip and cook for another 20–30 seconds.
7. Immediately transfer the cooked tortilla to a towel-lined basket and cover to steam, which ensures they remain soft and pliable.