Easy, simple homemade flour tortillas! Only 7 minutes and 10 minutes of hands on prep stand between you and perfect tortillas! These are a million times better than the store bought variety and your family will love them!!
In the bowl of a standing mixer affixed with the dough hook attachment, combine flours, salt, and baking powder until combined.
Add oil with the mixer running at medium speed and mix for 1-2 minutes, until mixture resembles coarse crumbs.
Add hot water and warm heavy cream, while mixer is still running at medium speed. Mix for another 1-2 minutes, until mixture starts to come together and form a ball.
Decrease speed to low and continue to mix until dough completely comes together and forms a smooth ball.
Transfer ball to a floured work surface and lightly knead for 30 seconds.
Cover with plastic wrap, or a damp cloth, and allow to rest for 30 minutes. **Dough can be wrapped and refrigerated overnight at this point. Just allow dough to sit at room temperature for 30-45 minutes before proceeding to the next step.**
Divide the dough into 18 pieces with a bench scraper (or a sharp knife). Start by dividing dough in half, and keep halving each piece until you get 18 pieces.
Roll each piece into a ball in the palms of your hands. Place on a plate or work surface, not touching, and again cover with plastic wrap. Allow to rest again for 10 minutes.
One at a time, on a floured work surface, pat each ball into a 4’’ circle. Using a rolling pin, working from the center out, roll until the circle is thin and about 7-8’’ in diameter. Continue to flour the board as needed when rolling out if the dough starts to stick. Do not over roll dough or it will be stiff!
In a dry cast iron skillet (or a large non-stick skillet or griddle), over high heat, cook the tortillas (one at a time) until tortilla starts to form bubbles, about 1 minute. Flip over and cook an additional minute, until small golden brown blister spots have appeared on both sides.
Remove from heat, stack on a plate, and keep the cooked tortillas covered with a cloth until ready to serve.
Notes
Inactive Time: 40 minutes Cook Time: 2-3 minutes each tortilla (total cook time will depend on how you cook these - individually in a skillet or in batches on a large griddle) Total Yield: 18 Tortillas*If not using tortillas right away, allow to cool completely and place in a large Ziploc bag (or tuber ware). They will keep at room temperature for 24 hours, can be refrigerated for up to 2 days, or can be frozen for up to 2 months.