Flour Tortilla

by Savannah Ray

Total 30 minutes

Makes 16 tortillas

This recipe was generously shared with me by my dear friend Amber, an incredibly talented baker. I’m so grateful she passed it along, as it’s become a family favorite. I only made a very small adjustment to the salt, so the real credit goes to her!

Ingredients

1/2 cup (1 stick) salted butter, melted

1 cup warm water

3 cups all-purpose flour, my favorite is from Barton Springs Mill

1 1/2 teaspoons ancient sea salt, I prefer Redmond

1 tablespoon baking powder

Directions

1. Warm butter and water in a small saucepan on the stove until melted.

2. Mix dry ingredients in a medium-sized bowl.

3. Pour the melted butter and water into the dry ingredients.

4. Mix until just combined and knead until smooth. (less than 5 minutes)

5. Form into a round ball and let rest until cooled.

6. Split the ball into 16 small balls and roll them out into round tortillas.

7. Warm a skillet over medium heat and cook on both sides until cooked through.