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Flour Tortillas (Tortillas de Harina)
Sifted all-purpose flour mixes with baking powder, salt, and lard or vegetable oil into a smooth dough that rests for 30 minutes before rolling. Each ball flattens thin and hits a dry cast-iron skillet over high heat — dark brown spots form in under a minute per side, and the surface puffs in places. Stack them under a towel as they come off the pan to keep them soft and pliable. Makes 24 tortillas, total time 80 minutes.
Equipment
- Stand Mixer
- Cast iron skillet
- Rolling Pin
Ingredients
- 3 cups (330 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240 ml) warm water
- ⅓ cup (80 ml) lard or vegetable oil, plus ¼ tsp for cooking the tortillas
Instructions
- 1Place the sifted all-purpose flour and baking powder into the bowl of a stand mixer fitted with a dough hook. In a separate small bowl, stir the salt into the warm water until completely dissolved.
- 2Turn the mixer to medium speed. Gradually pour the saltwater solution and the lard or vegetable oil into the flour mixture. Let the mixer run for about 1 minute until the ingredients pull together to form a solid ball of dough.
- 3Check the consistency of the dough. Pour in up to 2 extra tablespoons (30 ml) of water if it seems too dry or crumbly to hold its shape. Drop the mixer speed to low and knead for 1 more minute until the texture becomes very smooth.
- 4Transfer the dough to a lightly floured work surface. Cut it into 24 equal pieces and roll each piece into a neat ball. Press down on each dough ball with the palm of your hand to flatten it into a small disc.
- 5Arrange the flattened discs on a lightly greased baking sheet. Cover them with a clean kitchen towel or plastic wrap and let them rest at room temperature for 30 minutes. Resting relaxes the gluten so the dough won't shrink back when you roll it.
- 6Coat a cast-iron skillet or comal with a tiny amount of oil and warm it over medium heat. Set one rested dough disc on your floured surface and roll it out with a rolling pin into a thin circle about 6 inches (15 cm) wide.
- 7Lay the rolled dough flat in the hot pan. Cook it for about 1 minute until bubbles form and the bottom develops brown spots, then flip and cook the second side for 30 seconds.
- 8Transfer the cooked tortilla to a plate. Roll and cook the remaining dough discs in the same manner, stacking the finished tortillas on top of each other to keep them warm and pliable.
Notes
- Storage: Keep leftover tortillas in an airtight bag in the fridge for up to a week.
- Reheat: Warm them individually in a dry skillet over medium heat for 15 to 20 seconds per side, or wrap a stack in a damp paper towel and microwave for 30 seconds.
- Fat choice: Lard yields the most traditional flavor and softest texture, but vegetable oil or shortening works perfectly if you prefer a vegetarian option.
- Make ahead: You can prepare the dough through the resting stage, then store it in the fridge for up to 2 days before rolling and cooking.