The Best Tortillas You'll Ever Make (Restaurant-Quality) | Epicurious 101

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier due to its unsaturated fats, while vegetable shortening is often cheaper.

In a large bowl, combine 2 cups of all-purpose flour and a little bit of salt.

Add butter and mix until the texture is smooth and creamy, similar to a spreadable consistency.

Gradually add warm water little by little, mixing until a dough forms. The warm water helps the gluten rise faster.

Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is sticky, continue mixing or add a little flour as needed.

Place the dough in a bowl and cover it with a towel. Let it rest for 10 minutes to prevent it from drying out.

Divide the dough into equal portions, cutting it in half and then into quarters.

Roll each portion into a thin circle using flour to prevent sticking. Aim for a thickness that will cook evenly without burning.

Preheat a cast iron griddle or skillet over medium heat, adding a little neutral oil and wiping it with a dry towel.

Cook each tortilla on the griddle, checking for dryness and bubbles on the surface to know when to flip it. Cook until lightly browned on both sides.

Keep the cooked tortillas warm to maintain elasticity and prevent them from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens