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Flour Tortillas (Tortillas de Harina)
Making fresh flour tortillas at home is surprisingly simple and requires only a few basic pantry staples. This recipe yields soft, pliable tortillas that are far superior to anything you can buy at the store. The dough comes together quickly in a stand mixer before resting and rolling into thin rounds. Cook them briefly on a hot cast-iron pan until they bubble and develop beautiful golden brown spots. Serve these warm tortillas for taco night, use them for wraps, or enjoy them fresh off the pan with a little butter.
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 equipped with a dough hook. Stir the salt into the warm water in a separate small bowl until completely dissolved.
- 2Start the mixer on medium speed. Gradually pour the saltwater solution and the lard or vegetable oil into the flour mixture.
- 3Let the mixer run for about one minute until the ingredients pull together to form a solid ball of dough.
- 4Check the consistency of the dough. Pour in up to two extra tablespoons (30 ml) of water if it seems too dry or crumbly to hold its shape.
- 5Drop the mixer speed to low and knead the dough for one more minute until the texture becomes very smooth.
- 6Transfer the dough to a lightly floured work surface. Cut it into 24 equal pieces and roll each piece into a neat ball.
- 7Press down on each dough ball with the palm of your hand to flatten it into a small disc.
- 8Arrange 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.
- 9Coat a cast-iron skillet or comal with a tiny amount of oil and warm it over medium heat.
- 10Set one rested dough disc on your floured surface. Roll it out with a rolling pin until you have a thin circle about 6 inches (15 cm) wide.
- 11Lay 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.
- 12Take the cooked tortilla out of the pan and transfer it to a plate.
- 13Roll and cook the rest of the dough discs in the same manner. Stack the finished tortillas on top of each other to keep them warm and soft, then serve right away.