Handmade Flour Tortillas
Flour tortillas are built on the quality of your fat and the patience of your dough. Use warm water to keep the fat pliable, and let the flour fully hydrate so the gluten relaxes. If you skip the resting time, the dough will snap back at your rolling pin and leave you with thick, chewy circles instead of thin, blistered sheets.
Temperature is your primary tool
If the water is too cold, the fat clumps; if the water is too hot, the flour cooks prematurely. Aim for bathwater heat.
- large mixing bowl
- cast iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspfine sea salt
- 1 tspbaking powder
- 1/3 cuplard or vegetable shortening, room temperature
- 1 cupwarm water
Integrating the fat
Use your fingers to rub the fat into the flour until the mixture resembles coarse meal. This ensures every strand of flour is coated, creating layers that steam apart in the skillet.
The method.
Mix dry ingredients
Whisk the flour, salt, and baking powder in a large bowl until thoroughly combined.
Incorporate the fat
Add the fat and work it in with your fingertips. Once the texture is crumbly, pour in the warm water.
Form the dough
Mix until a shaggy mass forms. Turn it onto a counter and knead for 5 minutes until the surface is smooth and supple.
Rest the dough
Divide the dough into 12 equal balls. Cover them with a damp towel and let them rest for at least 30 minutes; this relaxes the gluten.
Roll
On a lightly floured surface, roll each ball outward from the center, rotating as you go to maintain a round shape. Aim for paper-thin thickness.
Cook
Heat a dry cast iron skillet over medium-high heat. Lay the tortilla flat. When you see bubbles rise and the underside shows brown freckles, flip it. Cook for another 30 seconds.
Other turns to take.
Whole Wheat
Substitute half the all-purpose flour with finely ground whole wheat flour for a nuttier flavor and denser texture.
Buttermilk
Use warm buttermilk in place of water for a softer, slightly tangier finish.
When it doesn't go to plan.
Keep the rolled tortillas covered with a towel while the others cook to prevent them from drying out.
If the dough shrinks back while rolling, it has not rested long enough; cover it and walk away for another 10 minutes.
Do not crowd the skillet; cook one at a time to ensure even heat contact.
The ones that keep coming up.
Why are my tortillas brittle?
The dough was likely rolled too thin or cooked for too long over low heat, causing the moisture to evaporate completely.
Can I store the leftovers?
Keep them in an airtight bag at room temperature for two days, or freeze them with parchment paper between each layer for up to a month.
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