Ingredients

The following ingredients have 16 Servings
  • 2 ½ cups all-purpose flour (300 g)
  • 2 ½ tsp baking powder (12 g)
  • 1 tsp salt (5 g)
  • ½ cup unsalted butter (room temperature, can sub vegetable shortening, 115 g)
  • For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
  • For spinach flavor: ½ cup warm water + ½ cup fresh spinach
  • For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic* (use cloves only)

Instruction

  • Base: Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
  • Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
  • Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
  • Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
  • Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
  • Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches then transfer to the pan (leave remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.