Handmade Flour Tortillas
There is a significant difference between the store-bought variety and a tortilla made five minutes before a meal. Once you master the rhythm of rolling and heating, you will find that a basic mixture of flour, fat, and water produces the most versatile wrap for any filling.
Temperature is your best friend.
Use water that is hot to the touch, not just warm. This encourages the fat to incorporate fully and ensures the dough remains soft while rolling.
- Large mixing bowl
- Cast-iron skillet or comal
- Rolling pin
- Clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspfine sea salt
- 1/3 cuplard or vegetable shortening, room temperature
- 1 cuphot water
The importance of the rest
If the dough keeps snapping back into a small circle while you roll, stop immediately. Covering it for an extra ten minutes allows the gluten to relax enough to stretch thin without fighting you.
The method.
Mix the dry ingredients
Whisk the flour and salt together in a bowl. Work the fat into the flour using your fingers until the mixture looks like coarse sand.
Hydrate the dough
Pour in the hot water, stirring with a wooden spoon until it forms a shaggy ball. Switch to your hands and knead in the bowl for about 3 minutes until smooth.
Portion and rest
Divide the dough into 12 equal pieces and roll them into smooth balls. Cover them with a damp towel and let them sit for at least 30 minutes.
Roll thin
On a lightly floured surface, roll each ball into a thin circle, about 8 inches across. Keep the remaining balls covered while you work.
Cook
Place the skillet over medium-high heat. Lay the dough in the pan. When you see bubbles forming across the surface and light brown spots on the underside, flip it. It should take about 60 seconds per side.
Steam
Remove the tortilla and place it immediately inside a folded towel. The residual heat creates steam that keeps them flexible.
Other turns to take.
Whole Wheat
Substitute half of the all-purpose flour with finely ground whole wheat flour for a nuttier flavor.
Buttermilk
Replace the hot water with warm buttermilk for a slightly tangier result and a softer crumb.
When it doesn't go to plan.
If your skillet smokes, your heat is too high; turn it down slightly to avoid burnt, brittle spots.
Stack the cooked tortillas inside your towel-lined basket to keep them pliable until the rest of the meal is ready.
Do not over-knead the dough; it only needs to come together until it is no longer sticky.
The ones that keep coming up.
Can I use olive oil instead of lard?
You can, but lard or shortening provides a distinct, flaky texture that oil does not. Oil will yield a denser, chewier result.
Why are my tortillas brittle?
Usually, this means the dough was rolled too thick or cooked too long. Aim for near-translucence when rolling.
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