Homemade Flour Tortillas
There is no comparison between a store-bought stack and a fresh tortilla pulled off the heat. Once you master the texture of the dough and the rhythm of the roll, you will never go back.
Patience is a required ingredient.
If you try to roll the dough before it rests, it will fight you. Let it sit covered for at least 30 minutes.
- 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 cupwarm water (roughly 110°F)
Developing the layers
Use your fingers to rub the fat into the flour until it resembles coarse sand before adding water. This ensures even distribution and creates the necessary tenderness in the final tortilla.
The method.
Mix the dry ingredients
Whisk the flour and salt together in your bowl. Add the fat and rub it into the flour with your fingertips until no large lumps remain.
Hydrate the dough
Pour in the warm water. Mix with a wooden spoon until a shaggy mass forms, then switch to your hands to knead it in the bowl for 3 minutes until smooth.
Rest
Divide the dough into 12 equal balls. Cover them with a damp towel and let them sit for at least 30 minutes.
Roll
On a lightly floured surface, roll each ball outward from the center. Aim for a diameter of about 7 or 8 inches, rotating the dough frequently.
Cook
Get your skillet hot over medium-high heat. Lay the tortilla down flat. Cook until small bubbles appear and the bottom shows light brown spots, about 30-40 seconds. Flip and cook the other side for 20 seconds.
Other turns to take.
Whole Wheat
Substitute half the all-purpose flour for fine whole wheat flour; increase the water by one or two tablespoons as needed.
Herb-Infused
Fold finely minced cilantro or chives into the dough during the kneading stage.
When it doesn't go to plan.
Keep your cooked tortillas inside a clean kitchen towel inside a bowl or a tortilla warmer; the steam softens them as they sit.
If the dough shrinks back while rolling, it hasn't rested enough—cover it and walk away for another 10 minutes.
Do not use oil in the pan. The skillet should be completely dry.
The ones that keep coming up.
Why are my tortillas brittle?
Usually, this means they were cooked too long or the heat was too low, causing them to dry out rather than steam through.
Can I use butter?
You can, but lard provides a traditional flakiness and flavor that butter cannot replicate.
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