Homemade Flour Tortillas
Once you make flour tortillas from scratch, you will never be satisfied with the stiff, cardboard-like discs from the store again. The key to their soft, pliable texture is a 30-minute rest after kneading; this step is not optional, as it allows the gluten to relax, making the dough easy to roll out paper-thin. When cooked on a hot, dry skillet, they puff and develop characteristic golden-brown spots.
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking powder
- 1/3 cup lard or vegetable shortening cut into small pieces
- 1 cup warm water 100-110F
Instructions
- Whisk the flour, salt, and baking powder in a large bowl.
- Add the lard pieces and rub into the flour with your fingertips until the mixture resembles coarse sand.
- Pour in the warm water and mix with your hands until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Place the dough in the bowl and cover with a damp kitchen towel. Let rest for 30-60 minutes.
- Divide the dough into 16 pieces for taco size (or 8 for burrito size) and roll into balls.
- Keep the dough balls covered with the damp towel while working.
- On a floured surface, roll each ball into a thin 8-inch round.
- Heat a large cast iron skillet over medium-high heat.
- Place a tortilla in the hot pan and cook for 30-45 seconds until bubbles form.
- Flip and cook another 15-30 seconds until golden spots appear.
- Stack the hot tortillas in a kitchen towel to keep warm and soft.
Notes
The trapped steam in the towel is essential for keeping the tortillas pliable.