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Belizean Flour Tortillas (Soft & Thin)

Soft, thin, buttery Belizean flour tortillas made with pantry staples. Gentle knead, short rest, and quick cook on a hot comal for warm, flexible tortillas perfect with beans, eggs, or stew chicken.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 10
Course: Breakfast, Side Dish
Cuisine: Belizean, Caribbean, Central American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 | cups 240 g | All-purpose flour | Plus extra for dusting (about 2 tbsp).
  • 1½ | tsp | Baking powder |
  • ½ | tsp | Salt optional | Enhances flavor.
  • 3 | tbsp | Unsalted butter or vegetable shortening | Room temperature.
  • ¾ | cup | Warm milk or water | Add 1–2 tbsp more only if needed for a soft, non-sticky dough.

Equipment

  • Mixing bowl Medium/large.
  • Measuring cups/spoons Dry & liquid.
  • Fork or whisk To combine and start the dough.
  • Rolling pin For 7–8 inch discs (1–2 mm thick).
  • Cast-iron comal or skillet Preheated, even medium heat.
  • Tongs or flat spatula Easy flipping/pressing.
  • Clean kitchen towel Cover dough balls; keep tortillas warm.
  • Bench scraper/knife (optional) Dividing dough.
  • Ruler or coin (optional) Visual check of thickness.
  • Light brush (optional) To dust off excess flour.

Method
 

  1. Mix dry: In a bowl, combine flour and baking powder (add salt if using).
  2. Add fat: Rub in butter/shortening until the mixture looks like fine crumbs.
  3. Add liquid: Pour in warm milk (or water) gradually, stirring with a fork until a soft, non-sticky dough forms.
  4. Knead: Turn onto a lightly floured surface and knead 3–4 minutes until smooth and springy.
  5. Rest: Cover and let the dough rest 15 minutes (gluten relaxes; easier rolling).
  6. Divide: Cut into 10 equal pieces; roll each into a smooth ball. Keep covered.
  7. Preheat pan: Heat comal/skillet over medium for a steady, even heat.
  8. Roll: On a lightly floured surface, roll one ball into a 7–8 in (18–20 cm) disc, about 1–2 mm thick; dust off excess flour.
  9. Cook: Place on hot pan; cook 20–30 sec until bubbles and light spots appear. Flip and cook 20–30 sec more; flip once again 10–20 sec, gently pressing to encourage puffing.
  10. Keep warm & repeat: Stack cooked tortillas in a towel to stay soft. Repeat with remaining dough. Serve warm.

Notes

  • Texture control: Soft but not sticky dough = soft tortillas. If sticky, dust with a little flour; if dry, add 1–2 tsp warm liquid.
  • Fats: Shortening yields a slightly more tender/pliable tortilla; butter adds richer flavor.
  • Milk vs water: Milk gives a softer bite and subtle sweetness; water works well and keeps cost lower.
  • Heat management: Keep medium heat; too hot burns before puffing, too low dries them out.
  • Make ahead: Refrigerate dough balls (covered) up to 24 hrs; bring to room temp before rolling.
  • Reheat/Store: Wrap leftovers; refrigerate up to 3 days or freeze up to 1 month. Reheat on warm skillet 15–30 sec/side or wrapped in a towel in the microwave.
  • Serving ideas: Eggs & refried beans; stew chicken with lime; butter & pinch of salt; avocado & tomato.