These Easy Homemade Tortillas wraps are so much better than anything from the store.Homemade tortillas are softer, chewier, and you just can’t beat the flavor.
Simply mix flour, baking powder, and salt together. Then, add softened butter and hot water. Mix this until a soft, shaggy dough forms, then use your hands to need the dough into a smooth ball.
Let the dough rest for 10 minutes to allow the gluten to settle.
Divide the dough into 12 to 14 dough balls, then roll each out using a rolling pin.
I like to roll all the dough balls out before I start cooking any of the tortillas. This helps the cooking process go much easier and smoother.
Cook until bubbles appear on top. Then. just like a pancake, flip and cook until lightly golden.
These are delicious warm, right off the skillet. Fresh tacos can also be stored for up to 3 days, or kept frozen for even longer!
In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the lukewarm. Stir until a shaggy dough begins to form.water. Stir until a shaggy dough begins to form.
Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.
Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pinto roll the dough out into an 8 – inch circle.
Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
Serve warm or save for later. Keep the tortillas stored in an airtight container for up to 3 days.