Consider this your go-to recipe for standard flour tortillas. If you’e never had homemade tortillas—you’re in for a real treat, as these soft and tender beauties are worlds apart from store-bought. Not to mention, they’re super simple to make. To speed the cooking process up, have 2 cast-iron skillets going, and have a fish spatula handy. (Using a fish spatula makes transferring the rolled dough, as well as flipping the tortillas, far easier.) Be gentle when rolling out the tortillas, as the dough is very soft. If you have one, a small, 5-inch rolling pin is helpful to roll out your tortillas, as. the weight of a larger pin can make it difficult to keep a round shape.
2 cups (about 8 1/2 oz.) all-purpose flour, plus more for dusting dough
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup lard
2/3 cup warm water
How to Make It
Whisk together flour, salt, and baking powder in a large bowl. Using a pastry blender, cut in lard until mixture resembles small peas. Using a fork, stir in warm water until a dough forms. Cover and let dough stand 10 minutes. (Dough will be very soft and slightly sticky.)
Heat a large cast-iron skillet or comal over medium. Shape a 1 1/2-ounce ball of dough (about 1 inch wide). Dust ball in flour, and roll into a 6 1/2-inch circle (about 1/8-inch thick) on a lightly floured surface. Cook tortilla until puffed and golden brown spots appear, about 1 minute per side. As each tortilla cooks, shape and roll the next one. Wrap cooked tortillas in a towel to keep warm.
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