Flour Tortillas
Soft, pillowy, and perfectly pliable, these homemade flour tortillas are a must-try. Made with just a few pantry staples, they’re ideal for tacos, burritos, wraps, or enjoying with a pat of butter.
Ingredients
- 9 oz about 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- ⅓ cup lard or vegetable shortening
- ½ cup cool water
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the fat: Add the lard to the flour mixture in chunks. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- Add water: Gradually pour in the water, mixing until a dough begins to form.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Rest the dough: Divide the dough into 8 equal pieces and roll them into balls. Cover with a damp cloth and let them rest for at least 30 minutes.
- Roll out tortillas: On a floured surface, roll each dough ball into a thin circle, about 7 inches in diameter.
- Cook tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute on each side, or until lightly browned and puffed.
- Serve warm: Keep the cooked tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
Notes
- For softer tortillas, you can substitute half of the lard with unsalted butter.
- These tortillas are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- To reheat, wrap them in a damp paper towel and microwave for 20-30 seconds.