Description
Soft, pliable, lightly charred homemade flour tortillas that are incomparably better than anything from a package. Once you taste the difference, store-bought tortillas feel like cardboard. This is a simple dough of flour, fat, salt, and water — the magic is in the technique and the heat.
Ingredients
Units
- 2 cups (260g) all-purpose flour
- 1 teaspoon fine sea salt
- 1/4 cup (55g) lard, vegetable shortening, or softened unsalted butter
- 3/4 cup warm water (110F)
Instructions
- In a large bowl, whisk together the flour and salt. Add the lard or butter and rub it into the flour with your fingertips until the mixture resembles coarse sand with no large lumps.
- Pour in the warm water and stir with a fork until a shaggy dough forms. Turn out onto a clean surface and knead for 2-3 minutes until smooth and elastic. The dough should be soft and slightly tacky.
- Divide the dough into 8 equal pieces and roll each into a smooth ball. Place on a plate, cover with a damp towel, and let rest for at least 20 minutes. This rest is essential — it relaxes the gluten so the tortillas roll out easily.
- On a lightly floured surface, roll each ball into a thin round about 7-8 inches in diameter. Roll from the center outward, rotating the dough frequently for an even circle.
- Heat a dry cast-iron skillet or comal over medium-high heat. Cook each tortilla for 30-45 seconds on the first side until bubbles form and brown spots appear on the bottom.
- Flip and cook for another 20-30 seconds. The tortilla may puff up — that means you’re doing it right. Remove to a towel-lined plate or tortilla warmer and keep covered.
Notes
- Let the dough rest for the full 20 minutes. Without it the gluten stays tight and the dough springs back as you try to roll it thin.
- Lard gives the most authentic flavor and texture. Butter works too, for a different result.
- Stack the cooked tortillas in a towel. The trapped steam keeps them soft and pliable.
- They keep in a zip-top bag at room temperature for 2 days, or frozen for 2 months. Reheat in a dry hot skillet.
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 7 g
- Carbohydrates: 25 g
- Protein: 3 g