Homemade Flour tortillas are more common in the northern states of México, where they are still made using a traditional recipe. This step by step tutorial and video will guide all the way in the process to enjoy soft and delicious flour tortillas made by you. You will love them!
Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
Add the baking powder if you live at high altitudes. You can still make the flour tortillas without the baking powder, maybe they won't puff to much, but they will still come out fine.
The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.
*Your comal/griddle should be hot enough so that when cooking the tortillas the spots are light brown; if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low.
* To store the tortillas place them in a plastic bag in the refrigerator.
* To reheat the tortillas, place them in a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again but not as big as when they were just cooking.