Warning Fresh Flour Tortilla Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp fine sea salt, and 1 tsp baking powder until evenly distributed.

Cut in fat

Add the 3 tablespoons cold, cubed unsalted butter (or lard) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. This gives tenderness and slight flakiness to the tortillas.

Add liquids and form dough

Make a well in the center of the flour mixture. Pour in 3 tablespoons warm water and 3 tablespoons whole milk. Using a fork or your hand, incorporate the liquids into the flour until a shaggy dough forms. If the dough is too dry, add up to 1 tablespoon additional warm water, 1 teaspoon at a time; if it is too sticky, add a little extra flour (up to 1 tablespoon).

Knead

Turn the dough out onto a lightly floured surface. Knead gently for 1 to 2 minutes until the dough is smooth and elastic but still soft. Do not overwork; you want a supple dough.

Rest

Divide the dough into 8 equal pieces for 8-inch tortillas (or 10 pieces for smaller). Roll each piece into a tight ball. Place the dough balls on a plate or baking sheet and cover with a clean kitchen towel or plastic wrap. Let rest at room temperature for 20 to 30 minutes to relax the gluten — this prevents spring-back during rolling.

Preheat skillet

While the dough rests, preheat a heavy skillet, cast-iron pan, or nonstick griddle over medium-high heat until very hot (about 3 to 5 minutes). You want it hot enough that a drop of water sizzles and evaporates quickly.

Roll tortillas

Lightly flour your work surface with some of the extra 1/4 cup flour. Working with one dough ball at a time (keep the others covered), flatten a ball with your palm, then roll it out with a rolling pin into a thin circle about 7–8 inches in diameter (or desired size). Aim for even thickness, about 1.5–2 mm. Dust off excess flour before cooking.

Cook first side

Place the rolled tortilla onto the hot, dry skillet. Cook for 30–45 seconds, until pale golden spots appear and the surface begins to look dry and set. You may see the tortilla start to form small bubbles.

Cook second side

Flip the tortilla and cook the second side for another 20–40 seconds. Press gently with a spatula so the tortilla makes contact with the skillet and puffs in places. Both sides should have light brown spots but remain soft and pliable.

Optional extra puff

If you like more puffing, flip once more briefly (5–10 seconds) so steam further inflates the tortilla, then remove.

Keep warm

Stack cooked tortillas on a plate and brush or rub lightly with 1 tablespoon butter or oil to keep them soft and prevent drying. Cover with a clean towel to retain steam while you cook the rest.

Repeat

Repeat rolling and cooking with the remaining dough balls. If the skillet begins to smoke or the tortillas brown too quickly, reduce the heat slightly.

Serve warm. Fresh flour tortillas are best the day they are made. To store, cool completely, then stack and place in an airtight bag in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet over low heat or wrapped in foil in a low oven. If frozen, thaw in the refrigerator or at room temperature before reheating.