These classic flour tortillas are soft, pliable, and lightly blistered with that perfect homemade chew. Using simple pantry ingredients and a quick rest, the dough rolls out beautifully thin and cooks in seconds on a screaming-hot pan. Ideal for tacos, wraps, or just tearing and eating warm with butter.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 3/4 cup hot water

Preparation

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder until evenly distributed.
2. Mix Wet Ingredients: In a separate bowl, combine the vegetable oil and hot water.
3. Form the Dough: Pour the wet mixture into the dry ingredients. Stir with a fork until a shaggy dough forms.
4. Knead: Turn onto a work surface and knead for 2–3 minutes until smooth and supple.
5. Rest the Dough: Wrap tightly in plastic and let rest for 30 minutes. This step is critical for easy rolling and tender tortillas.
6. Divide and Shape: Divide into 8 equal portions. Roll each into a ball, then flatten slightly.
7. Roll Thin: Roll each ball into a very thin round, about 9 inches in diameter (roughly 1/4 inch or thinner—aim for almost translucent).
8. Cook: Heat a dry cast iron pan over very high heat. (Control Freak Setting: ~425–450°F surface temperature)
9. Place tortilla in the hot pan: Cook 15–20 seconds until bubbles form and light brown spots appear
10. Flip and cook another 15–20 seconds
11. Keep Warm: Stack cooked tortillas and cover with a towel to keep soft and warm.

Cook’s Notes

• Hot water matters: It helps hydrate the flour quickly and creates a softer dough.
• Resting is non-negotiable: Skip it and you’ll fight the dough like it owes you money.
• Roll thinner than you think: They puff slightly during cooking. Thick tortillas = sad tacos.
• Heat control: Too low = dry, stiff tortillas. Too high = scorched before cooking through.
• No oil in the pan: You want dry heat for proper blistering.
• If tortillas shrink back while rolling, let them rest another 5–10 minutes.

Serving Suggestions

• Fold around grilled fajita steak, chicken, or shrimp
• Use for breakfast tacos with eggs, bacon, and cheese
• Brush with butter and sprinkle with cinnamon sugar for a quick dessert
• Make quesadillas or crisp into tortilla chips

Beverage Suggestions

• Ice-cold Mexican lager or light beer
• Classic margarita or ranch water
• Fresh limeade or horchata
• Black coffee for breakfast tacos