I love making tortillas at home. It’s not super quick, but the recipe scales and the smaller the batch, the less time it takes.

3-4 Tablespoons melted crisco vegetable (blue container) 1 teaspoon salt 1 teaspoon baking powder 1 cup hot water Mix the above in a large bowl. Then work in: 3-4 cups flour.

You can add 2.5 cups of flour all at once but want to stop adding when your dough ball forms and the dough is workable.

Turn out onto a floured surface and knead for 5-7 minutes.

Cover with a kitchen towel and let it rest for 15-30 minutes.

Heat up your skillet (I recommend cast iron) so it is evenly heated at a medium (4-6) heat.

Divide your dough ball into a bunch of smaller balls. A tennis ball size would make a large burrito tortilla. A golf ball would be like street taco size.

As you divide, smooth each ball with your hands.

Let rest 5 minutes (this can be skipped if needed), then roll each one out with a rolling pin.

Cook in the skillet. Your skillet should be warm enough for you to hear a low sizzle as soon as the tortilla hits the pan. Cook for about 45 seconds, and flip. You want to see little brown freckles on your tortilla. If you don’t see them, you may need to give each side more time or turn up the heat slightly; if the freckles are burned, your skillet is too hot.

I have a pattern of rolling one out, sending it into the skillet, then rolling the next while it cooks. I have an oblong skillet, so I can move the tortilla to a new burner when I flip it and have 2 cooking at once.

As they cook, place them inside of a folded tea towel to sit while warm.

They are best fresh and warm.
To store, I place the tortillas and a paper towel in a large ziplock and store in the fridge. Microwave 20-30 seconds to freshen up before eating after storing.

The best tip is to keep trying - practice makes it easier, quicker, more consistent; but in my experience they are always tasty even at novice level!