Flour Tortillas Recipe
A dozen of our very own flour tortillas!
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Ingredients
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Dough
For cooking
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder until evenly combined.
- 2
Cut in fat
Add the vegetable shortening or lard to the flour mixture. Using your fingertips, a pastry cutter, or two knives, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- 3
Add liquids and form dough
Make a well in the center of the bowl. Pour in the warm water and the tablespoon of neutral oil. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough seems very dry, add up to 1 tablespoon more warm water; if it is too sticky, add up to 1 tablespoon more flour.
- 4
Knead
Turn the dough out onto a lightly floured surface and knead for about 2–3 minutes until smooth and elastic. You want a soft, slightly tacky dough that holds together well.
- 5
Rest the dough
Divide the dough into 12 equal pieces (about 50–55 g each). Roll each piece into a tight ball. Place the balls on a plate or tray, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.
Forming & Cooking
- 6
Preheat skillet
While dough is resting, heat a heavy skillet, griddle, or cast-iron pan over medium-high heat until hot but not smoking (about 375°F / 190°C surface temperature if using an infrared thermometer).
- 7
Roll out tortillas
Lightly flour a clean surface and working one ball at a time, flatten with your palm then roll out into a thin circle about 7–8 inches (18–20 cm) in diameter. Rotate the dough as you roll so it stays roughly circular and add small amounts of flour to prevent sticking. Keep rolled tortillas covered with a towel so they don't dry out while you finish the rest.
- 8
Cook tortillas
Place one rolled tortilla onto the hot, dry skillet. Cook for about 30–45 seconds, until the surface begins to show bubbles and light brown spots. Flip and cook the second side for another 30–45 seconds. You may see the tortilla puff up; press gently with a spatula to encourage even cooking. If the pan is too hot the tortillas will blister quickly and char — reduce heat slightly if they brown too fast.
- 9
Keep warm and finish
Remove cooked tortilla and place in a clean kitchen towel or in a tortilla warmer to keep soft. Optionally brush lightly with melted butter or oil for extra pliability and flavor. Repeat with remaining tortillas, stacking them as you go.
- 10
Storage
Let cooled tortillas come to room temperature, then store in an airtight bag or container in the refrigerator for up to 4 days, or freeze in a zip-top bag for up to 2 months (separate with parchment for easy removal). Reheat on a hot skillet or microwave wrapped in a damp paper towel.