Fresh Flour Torillas Recipe

Tortillas

1. 1

   Combine dry ingredients

   In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1 tsp granulated sugar until evenly distributed.

2. 2

   Cut in fat

   Add 3 tbs lard (or shortening) and 2 tbs vegetable oil to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.

3. 3

   Add water and form dough

   Make a well in the center and pour in the 180 ml warm water gradually, mixing with a fork or your hand until a shaggy dough forms. Add just enough water to bring the dough together; it should be soft but not sticky.

4. 4

   Knead dough

   Turn the dough out onto a lightly floured surface (use some of the 0.25 cups extra flour) and knead for 2–3 minutes until smooth and elastic. If dough is too sticky, sprinkle a little more flour; avoid adding too much to keep tortillas tender.

5. 5

   Rest the dough

   Place the dough back in the bowl, cover tightly with plastic wrap or a damp kitchen towel, and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

6. 6

   Divide and shape

   After resting, divide the dough into 12 equal pieces (about 45–50 g each). Roll each piece into a smooth ball, then flatten slightly. Keep the balls covered with a towel or plastic to prevent drying while you work.

7. 7

   Roll out tortillas

   Heat a cast-iron skillet or heavy nonstick pan over medium-high heat until hot but not smoking. On a lightly floured surface (use the extra flour), roll each ball into a thin circle about 7–8 inches in diameter. Aim for even thickness so they puff evenly.

8. 8

   Cook tortillas

   Place a rolled tortilla in the hot, dry skillet. Cook 30–45 seconds on the first side until bubbles form and brown spots appear, then flip and cook another 30–45 seconds. If the tortilla puffs, press lightly with a spatula for even cooking. Adjust heat as needed — too hot will burn before cooking through; too low will prevent browning.

9. 9

   Keep warm and finish

   Stack cooked tortillas and wrap them in a clean kitchen towel to stay warm and keep soft. If using, brush each hot tortilla lightly with 1 tbs melted butter for extra flavor and softness.

10. 10

    Serve

    Serve warm. Use immediately for tacos, burritos, or store cooled tortillas in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.