These homemade flour tortillas are so soft and pliable. They are perfect for tacos, enchiladas, quesadillas and so much more!
2call-purpose flour + more for rolling
Add the flour, salt, and baking powder to a bowl and whisk together. Pour in the boiling water and canola oil. Stir briskly with a large fork. Form the dough into a ball within the bowl using your hands.
Roll to dough out into a lightly floured surface to divide the dough into 8-10 even piece then roll into balls. Place the balls onto a baking sheet to rest for about 10 minutes and cover with the damp paper towel.
Use a rolling pin to roll each ball into an 8 inch disc. Heat a seasoned cast iron skillet brushed with canola oil over medium flame until smoky. Drop the heat and place a disc or two on the surface. Cook for 1 minute then flip. Cook for about 45 seconds then flip again. Place each cooked shell between two dampened paper towels or cloths.