Flour Tortilla
The Story Behind the Dish
Tortillas have been a staple of Mexican cooking for thousands of years, originally made from corn long before Spanish colonization introduced wheat to the region. Flour tortillas, the softer, more pliable cousin of the traditional corn tortilla, developed in northern Mexico, where wheat grew more easily than corn. Over time, they became a defining part of that region's identity and eventually spread far beyond Mexico's borders.
What makes tortillas remarkable is not just their taste, but their versatility. A good tortilla can wrap a filling, scoop up a sauce, or simply be eaten warm off the griddle with a little butter. In many homes, making tortillas by hand is still a daily ritual, passed down from parents to children, one of those skills learned by watching and doing rather than by following a written recipe at all.
Making them yourself, even with a recipe in hand, connects you to something much older than the ingredients in your kitchen: patience, rhythm, and the simple act of feeding people well.
Did You Know?
Corn tortillas date back over 10,000 years, while flour tortillas are a much newer invention, developed in northern Mexico after wheat was introduced by Spanish settlers.
The word tortilla comes from the Spanish word torta, meaning cake, with the suffix illa meaning small.
A well made tortilla should be soft enough to fold without cracking, a sign of properly rested and rolled dough.
Tortillas are eaten daily in most Mexican households and are considered a fundamental staple, much like bread in other cultures.
Flour Tortillas
Ingredients
1 cup hot water
3 tablespoons butter
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions
Add the butter to the hot water and set aside.
In a large bowl, whisk together the flour, salt, and baking powder.
Pour the butter and water mixture into the flour and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for 3 to 5 minutes, until smooth and elastic.
Set aside and lets rest covered at least 15 o 20 minutes
Divide the dough into equal sized balls, cover, and let rest for 15 to 20 minutes. This step matters more than it seems, since a rested dough rolls out much easier.
Roll each ball into a thin circle on a lightly floured surface.
Heat a dry skillet or griddle over medium high heat. Cook each tortilla for about 30 seconds per side, until lightly browned spots appear and the tortilla puffs slightly.
Keep finished tortillas covered with a towel to stay warm and soft until ready to serve.
