Homemade Flour Tortillas
There is a shift in texture when you move from store-bought to homemade. These are pliable, soft, and carry a slight char from the cast iron that supermarket versions never quite capture.
Rest is not optional
If you skip the resting phase, the dough will shrink back every time you touch it with the rolling pin. Give the flour time to hydrate.
- heavy cast iron skillet
- rolling pin
- large mixing bowl
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspkosher salt
- 1 tspbaking powder
- 1/3 cuplard or vegetable shortening, room temperature
- 1 cupvery warm water
Incorporating the fat
Use your fingers to rub the fat into the flour until it resembles coarse, damp sand. This creates the flaky, soft layers.
The method.
Mix dry ingredients
Whisk the flour, salt, and baking powder in a large bowl.
Cut in the fat
Add the fat and work it with your fingertips until the mixture is uniform and sandy.
Add water
Pour in the warm water and stir until a shaggy ball forms. If it is too dry, add a teaspoon of water at a time.
Knead
Turn the dough onto a clean surface. Knead for 5 minutes until smooth and elastic. Cover with a towel and let sit for 30 minutes.
Divide
Roll the dough into a log and cut into 12 equal pieces. Roll each into a tight ball.
Roll
On a lightly floured surface, roll each ball as thin as possible. Aim for a diameter of about 8 inches.
Cook
Heat the cast iron skillet over medium-high heat. Place the tortilla in the pan. When bubbles form and the underside has brown spots—about 60 seconds—flip it.
Other turns to take.
Whole Wheat
Substitute half the all-purpose flour with finely milled whole wheat flour for a nuttier flavor and denser texture.
Bacon Fat
Use rendered bacon fat instead of shortening for a deeper, salty flavor profile.
When it doesn't go to plan.
Keep your skillet dry. Do not add oil to the pan, as it will fry the tortilla rather than toast it.
Stack the finished tortillas inside a kitchen towel; the steam trapped inside keeps them soft as they wait for the others to finish.
If the dough shrinks back while rolling, let it rest for another 5 minutes before trying again.
The ones that keep coming up.
Can I use cold water?
Warm water is necessary to help the fat melt into the flour, which creates the desired texture. Cold water will result in a tough, chewy tortilla.
Why are my tortillas brittle?
Usually this means they were cooked too long or the heat was too low. High heat for a short duration is the secret to a soft tortilla.
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