freshly made flour tortillas

Fresh Flour Tortillas

Yield: 12 medium (8-inch) tortillas

Prep Time: 20 minutes

Rest Time: 30 minutes

Cook Time: 15–20 minutes

Total Time: About 1 hour 10 minutes

Ingredients

• 3 cups (375 g) all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/3 cup (70 g) vegetable shortening, lard, or neutral oil

• 1 cup (240 ml) warm water

Instructions

1. Mix the Dough:

1. In a large mixing bowl, whisk together the flour, salt, and baking powder.

2. Add the shortening, lard, or oil, and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

3. Gradually pour in the warm water, stirring until the dough begins to come together.

4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

5. Cover with a damp cloth or plastic wrap and let rest for 30 minutes at room temperature.

2. Divide and Shape:

1. Divide the dough into 12 equal pieces (for medium tortillas) and roll each into a ball.

2. Cover the balls with a damp towel to prevent drying.

3. On a lightly floured surface, roll each ball into a thin 8-inch circle. Try to keep them as round and even as possible.

3. Cook the Tortillas:

1. Heat a dry cast iron skillet or heavy pan over medium-high heat until hot.

2. Place a tortilla in the skillet and cook for 30–45 seconds, or until bubbles form and light brown spots appear underneath.

3. Flip and cook the other side for another 30 seconds.

4. Remove and place in a tortilla warmer or wrap in a clean kitchen towel.

5. Repeat with the remaining tortillas.

Serving Suggestions:

• Serve warm with butter, or use for tacos, burritos, quesadillas, or wraps.

• Best enjoyed fresh but can be stored.

Storage:

• Room temperature: up to 2 days, wrapped tightly.

• Refrigerator: up to 5 days in an airtight container.

• Freezer: up to 2 months. Reheat in a dry skillet or microwave before serving.

Would you like a whole wheat version, a corn tortilla recipe, or instructions for using a tortilla press?