Classic Tortilla Recipe
Make Classic Tortilla Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla Dough
For Cooking & Serving
Method
Tortilla Dough
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder until evenly distributed.
- 2
Cut in fat
Add the vegetable shortening or lard to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
- 3
Add water and form dough
Make a well in the center of the flour-fat mixture and pour in the warm water (start with 3 tablespoons). Mix with a fork or your hand until a shaggy dough forms. If the dough seems too dry or doesn't come together, add up to the extra warm water, 1 tablespoon at a time, until the dough is soft, pliable, and slightly tacky but not sticky.
- 4
Knead
Turn the dough out onto a lightly floured surface and knead for about 1 to 2 minutes until smooth and elastic. Do not over-knead; you want a soft dough that springs back slightly when pressed.
- 5
Rest
Divide the dough into 8 equal pieces (for small tortillas) or 6 pieces (for larger tortillas). Roll each piece into a tight ball. Place the dough balls on a plate or tray, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for at least 20 minutes (up to 1 hour). Resting relaxes the gluten and makes rolling easier.
Shaping & Cooking
- 6
Flatten and roll
Lightly flour your work surface and a rolling pin. Working with one dough ball at a time, press it flat with your palm, then roll into a thin circle about 6–8 inches in diameter for small tortillas (or 8–10 inches for larger). Rotate and flour as needed to prevent sticking. Aim for an even thickness (about 1–2 mm). If the dough resists stretching, let it rest 5 more minutes and try again.
- 7
Preheat skillet
Place a heavy-bottomed skillet, griddle, or cast-iron pan over medium-high heat and let it get very hot (about 2–4 minutes). If using a thermometer, the surface should be around 400°F (200°C). Lightly brush the skillet with a bit of neutral oil only if it tends to stick; many cast-iron pans don't require oil for tortillas.
- 8
Cook tortillas
Carefully transfer a rolled tortilla to the hot skillet. Cook without pressing for about 30–45 seconds, until small bubbles form and the bottom has light brown spots. Flip and cook the other side for 30–40 seconds; the tortilla may puff slightly. Flip once more if needed for another 10–20 seconds to finish cooking. Adjust heat if they brown too quickly (lower heat) or take too long (raise heat). Repeat with remaining tortillas.
- 9
Keep warm
Stack cooked tortillas and place them in a clean kitchen towel, folding the towel over to keep them warm and pliable. If desired, brush the stack lightly with melted butter or a little oil to keep them soft and add flavor.
