A flour tortilla recipe from chef Dean Lutrell.


4 cups all purpose flour
1 1/2 tsp. salt
1 2\3 cup hot water
1/4 cup vegetable oil


In a large bowl, whisk together the flour and salt.

Add the water and vegetable oil and using your hands, mix together the dough until is a cohesive ball and all of theliquid has been absorbed. If the dough is too sticky, add more flour, 1 tablespoon at a time, as needed. (the dough should be soft and pliable in texture, but not sticky.)

Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.

Divide the dough into 12 equal balls, then flat each ball slightly into the shape of a hockey puck. Flur each piece of dough on both sides, then set thyme adise and over with a towel.

Heat a large nonstick saute pan over medium-high heat.

Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute, then flip it once. Continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and over it while you roll our and cook the remaining tortillas.

A flour tortilla recipe from chef Dean Lutrell.