Flour and Corn Tortillas 

To Make The Tortilla Dough:

In a bowl, add the flour, Masa Harina flour, salt, garlic powder and softened butter. Mix, using a fork or hands, until the butter is combined into the dry ingredients and looks “pea like”. Next, pour hot water into mixture and mix again until combined and a “ball” can be formed. Allow 5-10 minutes for the mixture to sit so that the flour becomes hydrated by the water. (The dough ball shouldn’t be too sticky or dry. If needed, add more hot water 1 tablespoon at a time until just wet enough. If it is too wet, add 1 tablespoon of flour until consistency is met.)

Preheat a medium-sized skillet over medium-high heat. Once rested for a few minutes, place the dough ball onto a floured surface and cut into 20 pieces. You can make larger tortillas by cutting the dough into only 10 pieces. Using a tortilla press for ease, add a medium-sized piece of parchment paper atop the top/bottom of press and roll a piece of dough into a ball. Add that dough ball to the center of the press and gently press down until completely flattened. Carefully remove the flattened dough by peeling it off the parchment paper and immediately adding it to the preheated skillet.

Note: You can also roll out each dough ball using a rolling pin instead if you don’t have a tortilla press handy.

Cook The Tortillas:

Let the tortilla brown in the hot skillet for 40-60 seconds before carefully flipping it onto its opposite side to brown for another 40-60 seconds, adjust time to get a nice char on both sides.