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Flour Tortillas from DIY Delicious


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons softened butter


  • In a large bowl, mix together the all-purpose flour, wheat flour, salt, and baking powder. Add the oil and butter and mix with your hands, rubbing the fat into the flour with your fingertips.
  • Pour in 1 1/4 cups warm water a little at a time and knead for 2 to 3 minutes in the bowl. The dough should be soft and pliable, but not sticky.
  • Let the dough rest for 15 to 20 minutes under a damp towel.
  • Form the dough into 12* equal balls, about 2 ounces each. Let rest for about 10 minutes (longer is okay if covered with a damp towel).
  • Heat a dry cast-iron skillet over medium-high heat.
  • On a lightly floured board or counter, flatten one dough ball slightly with your palm and, using a rolling pin, roll it out into a thin circle 8 inches in diameter.
  • When the skillet is hot, but not smoking, gently peel the tortilla off the counter and carefully place it in the pan.
  • Cook for 1 minutes, and then flip it over with a spatula. It should have small brown spots. Cook for 1 minute on the other side.
  • Nestle the cooked tortillas in a clean towel as you finish cooking the rest.
  • Once you get a rhythm going, you should be able to roll out one while cooking another.
  • The dough is easy to work with and shouldn't give you trouble. You may need to adjust the heat under the pan if you notice the tortillas cooking either too quickly or too slowly.
  • Use the tortillas immediately or let them cool, wrap well, and refrigerate for up to 1 week or freeze for 2 months.


*Since I was making tacos, I made slightly smaller balls and got 16 tortillas from this batch of dough.
This a verbatim version of Vanessa's recipe from DIY Delicious.