homemade flour tortillas

Soft and Pliable Homemade Flour Tortillas

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (helps make them light and puffy)
• 1 tsp fine sea salt or table salt
• 3 tbsp shortening, lard, or melted unsalted butter (lard or shortening yields the most traditional, ultra-soft texture; butter adds rich flavor)
• ¾ cup warm water (around 105°F to 110°F)

Step-by-Step Instructions

1. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Cut in the Fat: Add your shortening, lard, or melted butter to the flour mixture. Use your fingers or a pastry cutter to work the fat into the flour until it resembles fine crumbs.
3. Add Warm Water: Pour in the warm water. Stir with a spatula or your hands until the dough comes together into a shaggy ball. If the dough feels too dry, add another tablespoon of warm water; if too sticky, dust in a tiny bit more flour.
4. Knead the Dough: Turn the dough out onto a clean, lightly floured surface. Knead for 3 to 5 minutes until it becomes smooth and elastic.
5. Rest the Dough (Crucial Step): Shape the dough into a ball, place it back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest for 15 to 30 minutes. Resting allows the gluten to relax, making the dough easy to roll out without shrinking back.
6. Divide and Shape: Divide the rested dough into 8 equal pieces (for standard taco-sized tortillas) or 10 smaller pieces. Roll each piece into a smooth little ball and keep them covered under the damp towel so they don’t dry out.
7. Roll Out: Heat a heavy-duty skillet, cast-iron pan, or griddle over medium-high heat (do not add oil to the pan). Take one dough ball, flatten it slightly with your palm, and use a rolling pin to roll it out into a thin, roughly 7-to-8-inch circle. Roll from the center outward, turning the dough slightly after each roll to keep it round.
8. Cook the Tortillas: Place the rolled dough onto the hot, dry skillet. Cook for about 30 to 45 seconds, or until you see small bubbles puffing up on the surface and light brown spots appearing on the bottom. Flip and cook for another 15 to 30 seconds on the other side.
9. Keep Warm: Transfer the cooked tortilla immediately to a warm tortilla warmer or stack them inside a clean kitchen towel. The steam trapped inside keeps them soft, pliable, and steaming hot.

Chef’s Tips for Success

• Don’t Overcook: Tortillas cook very quickly. If left on the heat too long, they will dry out and turn into crackers instead of soft wraps.
• Storage: Store leftover tortillas in an airtight bag or container in the refrigerator for up to 5 days. Reheat them quickly in a hot, dry skillet or microwave wrapped in a damp paper towel before serving.