Homemade Tortillas are made from simple ingredients to make soft, chewy flour tortillas for any Mexican dish. These stay soft for days! Use them in tacos, burritos, and enchiladas.
In a large bowl, stir together the flour, baking powder, and salt. Add the oil and mix the dough together with your hands or a mixer slowly adding the water a little at a time until the dough comes together in a soft dough. You might not need all of the water.
Knead the dough for 1-2 minutes by hand or with a dough hook of a stand mixer until the dough is somewhat smooth. Cover dough with a kitchen towel and let the ball of dough rest 15 minutes. This allows the gluten to relax and makes for easier rolling.
After dough has rested, cut dough into 16 even pieces for 6-inch tortillas or 12 even pieces for 8-inch tortillas. Roll each piece of dough into a ball and using a rolling pin on a floured surface or between two sheets of parchment paper roll into a thin circle. Remember that the tortilla will puff up quite a bit so roll as thin as you can unless you like a thicker tortilla.
Cook each tortilla on a medium high heat in an ungreased skillet for about 1 minute or until little brown spots and bubbles form. Flip and cook on the other side. Cover cooked tortillas with a clean kitchen towel or a damp paper towel while you cook the remaining tortillas. I roll out a dough ball as a tortilla is cooking. Tortillas will soften even more as they rest.
You can make the dough a day or two ahead and store in the fridge. Let dough rest at room temperature for 30 minutes before rolling out and cooking.
Store leftover tortillas in a ziplock bag for about 3 days. Tortillas can be frozen up to 3 months.