Homemade Flour Tortillas

Add the organic unbleached all-purpose flour and sea salt to the bowl of a stand mixer.

Mix briefly to combine.

If using hands instead of stand mixer: Add the flour and salt to a large mixing bowl and stir together.

Slowly work the softened ghee into the flour mixture until well incorporated.

If using hands instead of stand mixer: Use your fingers to work the ghee into the flour until the mixture is evenly combined.

Slowly pour in the very hot water while mixing.

The dough will be sticky at first, which is normal.

Knead the Dough

Using the dough hook, knead the dough for about 5 minutes, until smooth and stretchy.

If using hands instead of stand mixer: Transfer the dough to a lightly floured surface and knead by hand until smooth and stretchy.

Form the dough into a ball and place it in a bowl.

Cover with a clean dish towel and let it rest somewhere warm for 15–20 minutes.

Divide the dough into 12–14 equal-sized balls, depending on how large you want your tortillas.

Place the dough balls on a lightly floured tray and cover them so they don’t dry out.

Roll each dough ball into a very thin circle using a rolling pin.

Roll them as thin as possible, ideally almost see-through.

Heat a dry skillet or comal over medium-low heat.

Place one tortilla onto the hot pan and cook for about 30–45 seconds, or until bubbles begin to appear.

Flip the tortilla and cook the other side for another 30–45 seconds.

Flip as needed until the tortilla develops light golden-brown spots and is cooked through.

Avoid overcooking, as this can make the tortillas dry or tough.

Transfer each cooked tortilla to a clean kitchen towel and stack them as you go.

Keep the tortillas covered to help them stay soft and warm.

Serve immediately with your favorite fillings or alongside your favorite meal.