Soft, flexible homemade flour tortillas that are miles better than store-bought.
9 steps, about 35 minutes start to finish.
Whisk together flour, salt, and baking powder in a large bowl.
Cut in lard or shortening using a pastry cutter or fingers until mixture resembles coarse crumbs.
Add warm water gradually, stirring until a soft dough forms.
Knead the dough on a lightly floured surface for 1-2 minutes until smooth.
Divide dough into 8-10 equal balls. Cover with a damp cloth and let rest for 15 minutes.
On a lightly floured surface, roll each ball into a thin, roughly 8-inch circle.
Heat a dry cast iron skillet or griddle over medium-high heat.
Cook each tortilla for 30-45 seconds per side, until lightly browned and bubbles form.
Keep warm wrapped in a clean kitchen towel. Serve immediately or store in an airtight container.
“Give the dough its full 15-minute rest before rolling. Skip it and the tortillas shrink and fight you, but rested dough rolls out thin and easy.”
