Homemade Flour Tortillas
Store-bought tortillas are almost always dry and brittle by the time they reach the table. Making them from scratch changes the texture entirely, yielding a soft, pliable bread that bubbles and chars in seconds over high heat.
The temperature of your water matters.
Use water that is hot to the touch but not boiling; this helps hydrate the flour and melt the fat for a supple dough.
- large mixing bowl
- cast iron skillet or heavy-bottomed griddle
- rolling pin
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspfine sea salt
- 1/3 cuplard or vegetable shortening
- 1 cupvery hot water
Respect the Dough's Relaxation
Do not rush the resting phase. Covering the dough balls for at least 30 minutes is the difference between a thin, flat round and a thick, shrinking puck.
The method.
Mix the dry
Whisk the flour and salt in a large bowl. Cut the lard into the flour with your fingertips until the mixture looks like coarse crumbs.
Hydrate
Pour in the hot water. Stir with a sturdy spoon until a shaggy mass forms. Use your hands to pull the dough into a ball.
Knead and divide
Turn the dough onto a clean counter and knead for 3 minutes until smooth. Divide into 12 equal pieces and roll each into a tight ball.
Rest
Place the balls on a tray, cover with a damp cloth, and let them rest for at least 30 minutes at room temperature.
Roll
On a lightly floured surface, roll each ball into a thin, translucent circle about 7 inches across.
Cook
Heat your skillet over medium-high heat. Cook each tortilla for about 60 seconds per side until large air bubbles form and brown spots appear.
Other turns to take.
Lard vs. Shortening
Lard provides a distinct, traditional flavor and tender crumb, while vegetable shortening keeps them strictly neutral and slightly firmer.
When it doesn't go to plan.
Keep cooked tortillas wrapped in a clean, dry kitchen towel to trap the steam; this keeps them soft as you finish cooking the rest.
If the dough keeps shrinking back while you roll, it hasn't rested long enough. Cover it back up and walk away for another 10 minutes.
Avoid oiling the skillet; a dry, hot surface is the secret to those charred, leopard-spotted marks.
The ones that keep coming up.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat, but the texture will be denser and less stretchy.
Why are my tortillas brittle?
Usually because they were cooked for too long over low heat. Use a higher heat to cook them quickly before the moisture evaporates.
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