Tortilla Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Incorporate fat

Add the vegetable oil or lard to the dry mixture. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs.

Add water and form dough

Pour in the 3 tablespoons warm water and stir with a fork or spatula until a shaggy dough forms. If the dough feels dry and crumbly, add the optional additional warm water 1 tablespoon at a time until the dough comes together into a soft, slightly tacky ball (but not sticky).

Knead and rest

Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth and elastic. Divide the dough into 8 equal pieces (for 8 small tortillas) or 6 for larger ones. Roll each piece into a tight ball, then flatten slightly. Cover the balls with a clean kitchen towel or plastic wrap and let rest at room temperature for 15 to 30 minutes to relax the gluten.

Preheat skillet

Heat a heavy skillet or cast-iron pan over medium-high heat until hot but not smoking. If using a nonstick pan, use medium heat. Lightly brush the skillet with a little oil or butter (about 1 teaspoon) or leave dry for traditional cooking—oil helps with browning.

Roll out tortillas

On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle about 6–8 inches (15–20 cm) in diameter for small tortillas or larger if desired. Aim for an even thickness, roughly 1–2 mm. If dough springs back, let it rest a few more minutes and try again.

Cook first side

Carefully transfer the rolled tortilla to the hot skillet. Cook for about 30–45 seconds, until small bubbles form on the surface and the underside has pale brown spots.

Cook second side

Flip the tortilla with a spatula and cook the other side for another 30–45 seconds until puffed in places and golden brown spots appear. If desired, press gently with a spatula to encourage puffing.

Finish and keep warm

Remove the cooked tortilla and stack it on a plate lined with a clean kitchen towel. Cover to keep warm and soft. Repeat with remaining dough, wiping the skillet if it gets too dark and adjusting heat as needed so tortillas cook quickly without burning.

Serve

Serve warm immediately or store cooled tortillas in an airtight container or resealable bag at room temperature for up to 2 days, or freeze for up to 1 month. Reheat on a hot skillet or microwave wrapped in a damp paper towel for 20–30 seconds.