- 2.5 cups (346g) all-purpose flour, plus more for bench four
- 1 tsp (6g) fine sea salt
- 1.5 tsp (6g) baking powder
- 3 Tbsp (33g) lard, vegetable shortening, or vegetable oil
- ¾ cup plus 1 Tbsp (189ml) warm water, not hot
5 Ingredient Homemade Flour Tortillas
There is no substitute for perfect, fresh, hand-made tortillas hot off the comal. It's the key ingredient for a good old-fashioned taco.
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Prep:
15 minutes
Cook:
15 minutes
Serves:
16
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Ingredients
Directions
- Whisk together the flour, salt and baking powder until evenly combined.
- Add the lard to the flour mixture and toss it together with your hands, rubbing the lard between your fingers and thumbs to work the flour and fat together. Continue to mix until everything is evenly combined and the flour has a cornmeal like texture.
- Add the warm water and use your hand to mix the flour and water together until it forms a dough. Turn the dough out onto a clean work surface and knead for 2-3 minutes or until the dough is smooth. Cover with a damp, clean towel and let rest for 10 minutes.
- Divide the dough into 16 even pieces; each piece will weigh about 35 grams. Roll each piece into a ball between your palms.
- Heat a large cast iron pan or comal over medium-high heat while you form the tortillas; the pan should be extremely hot before you start cooking the tortillas.
- Lightly flour the work surface. Working with one ball of dough at a time, gently flatten the ball with the palm of your hand into a round disc. Next, use a rolling pin, roll the dough into a round that is ⅛” (3mm) thick. To keep the round shape, place the rolling pin at the top of the dough and roll it down once. Turn the dough a quarter turn and roll again. Continue doing this until the tortilla is the correct thickness.
- Carefully add the tortilla to the hot pan and cook for about 30 seconds, or until it browns and chars in spots and puffs up. Flip and cook for another 30 seconds or until the tortilla is cooked all the way through and browned on the second side. Transfer to a tortilla warmer or cover with a towel and repeat with the remaining dough balls.
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