Homemade Flour Tortillas

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

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

Dump 1 2/3 cups of all-purpose flour onto the counter.

Add 1/2 teaspoon of salt and 1/2 teaspoon of baking powder to the flour.

Use two bench scrapers to mix the salt and baking powder into the flour.

Add lard (or shortening, butter, or vegetable oil) to the flour and cut it in until the pieces are smaller than a pea.

Make a well in the mixture and add 1/2 cup of hot water.

Mix until it forms a ball, then knead by hand to combine all ingredients into a soft dough.

Cover the dough and let it sit for 20 minutes to allow the flour to absorb the liquid.

After 20 minutes, dust the dough with flour and weigh it, aiming for 460 grams total.

Divide the dough into 6 pieces, each weighing approximately 76 grams.

Roll each piece into a ball by tucking in the edges and rolling it on the countertop.

Preheat a frying pan (cast iron recommended) to about 350-375°F.

Roll each ball into a thin circle, about 8 inches in diameter.

Cook each tortilla on the ungreased frying pan for about 1-2 minutes on each side until char marks appear.

If the tortillas puff up while cooking, poke them with a fork to let steam escape.

Continue cooking until both sides are browned, adjusting time as needed for doneness.

Stack the cooked tortillas in dish towels to keep warm, or store between parchment paper in a plastic bag in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens