Homemade Flour Tortillas

Preparation

Flour tortillas are a staple in Northern Mexican and New Mexican cooking, and nothing beats the taste of a fresh, homemade one. This easy recipe uses just 5 ingredients—flour, water, salt, fat, and yeast—to create a soft, pliable bite. The key to a great tortilla is a well-hydrated dough. In Mexico, it’s common to spray them with a 3:1 mixture of water and neutral oil during cooking to get that slightly translucent look.

*This recipe originally ran in Mexico on HexClad.mx.

1. In a large bowl, whisk flour with yeast, and salt. Using a box grater, grate frozen fat right into bowl. Use your fingers to incorporate fat into flour until it clumps when you pinch it together. Using a spatula, slowly work boiling water into flour until a dough forms. On a lightly floured work surface, knead dough until you have a smooth, firm ball, about 5 minutes. Return dough to bowl, cover with a damp towel, and let rest for at least 45 minutes at room temperature. 
2. Portion dough into 10 equal pieces (about 1.4 oz/40 grams each) and roll into balls. Using the palm of your hand, flatten each ball into a thick disc. Using a lightly floured rolling pin, roll out discs into thin 6-inch tortillas, rotating discs with each roll for even thickness. 
3. Heat a HexClad 12”/30cm Hybrid Griddle Pan over medium-high heat. Working in batches and raising or lowering heat as needed, cook tortillas, flipping occasionally, until cooked through and golden brown in spots, 2 to 3 minutes. If tortillas begin to inflate, press with spatula to release air. Wrap tortillas in a clean kitchen towel to keep warm until ready to eat. 

MAKE AHEAD Prepared tortillas can be wrapped in plastic and refrigerated for up to 1 week and frozen for up to 1 month. Thaw tortillas before reheating on a hot griddle, about 30 seconds per side.