Homemade Flour Tortillas
A grocery store tortilla is a compromise. A homemade one, pressed thin and pulled from the pan while still warm, is a completely different architecture of bread.
The temperature of the fat is the secret to texture.
Use warm water and melted lard or oil to ensure the fat distributes evenly, creating layers that steam and puff during the quick sear.
- large mixing bowl
- cast iron skillet or heavy-bottomed griddle
- rolling pin
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1.5 tspkosher salt
- 1 tspbaking powder
- 1/3 cupmelted lard or vegetable oil
- 1 cupwarm water (not boiling)
Wait for the relaxation
If you try to roll the dough immediately after kneading, it will bounce back like a rubber band. Letting the dough rest covered for at least 45 minutes is the only way to get a paper-thin circle.
The method.
Mix the dry
Whisk the flour, salt, and baking powder in your bowl until combined.
Incorporate the fat
Pour in the warm fat. Use your fingers to rub the fat into the flour until it resembles coarse, damp sand.
Add water
Add the warm water gradually. Mix until a shaggy ball forms. Knead for five minutes until the surface is smooth and the dough feels soft, like an earlobe.
Divide and rest
Divide the dough into 12 equal portions. Roll them into smooth balls, set them on a tray, and cover with a damp cloth for 45 minutes.
Roll
Roll each ball on a lightly floured surface. Start from the center and push outward, rotating frequently to maintain a circular shape.
Cook
Heat your skillet over medium-high heat. Lay the dough in the pan. When you see bubbles start to form on the surface—usually after 30 seconds—flip it. Cook until brown freckles appear on the second side.
Other turns to take.
Whole Wheat
Replace one cup of all-purpose flour with whole wheat pastry flour for a nuttier flavor and denser chew.
Herb-infused
Add one tablespoon of finely chopped cilantro or chives into the flour before adding the water.
When it doesn't go to plan.
Keep the cooked tortillas wrapped in a kitchen towel; the steam trapped inside keeps them soft as they wait to be served.
If the dough shrinks back while rolling, stop and let it rest for another ten minutes.
Do not use too much flour on your board while rolling, or the tortillas will turn brittle when cooked.
The ones that keep coming up.
Why are my tortillas tough?
Usually, this means the dough was over-kneaded or didn't rest long enough for the gluten to relax.
Can I use butter instead of lard?
Yes, though the flavor will be closer to a biscuit and the texture slightly less flaky.
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