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Flour Tortillas

Cooking Method
Prep Time: 10 min Cook Time: 20 min Rest Time: 10 min Total Time: 40 mins
Servings 12

Flour tortillas are much easier to make than you may think. Give these a try next time you're making wraps or burritos.
Like so many things, you may want to consider making a big batch and freezing some of them for greater efficiency.

    In bowl mix together:
  • 3 cups Bread Flour
  • 3/8 cups Lard/Oil
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • Then stir in:
  • 1 1/4 cup Boiling Water
  1. Set at least 2 cups of water to heat. Mix flour, baking powder and salt in a bowl. Make a well in the center, add lard or oil & the measured amount of boiling water. Mix thoroughly into a very soft dough (add water as needed), knead well, then cover for 10 minutes
  2. Knead dough again briefly and divide into sections.
    Knead each piece into a ball and let rest for 5 minutes.

  3. Roll each ball into a 9-10" round, cook on a dry (ideally cast iron) skillet on the high heat until pronounced bubbles appear. Flip and continue cooking for about 30 seconds more or until dark spots form. Remember; anything less than pitch black is flavor! Your pan should be smoking (don't use non-stick on high heat!), and your tortillas should cook in under 1 1/2 minutes per tortilla. If you can, use two skillets, or even better, a griddle to make multiple at a time.
If you have made a soft enough dough and you get into a rhythm (or have help), you can flatten about 1/4 of them then start cooking while you roll out the remainder. The boiling water partially cooks the tortillas ahead of time, so that you can get them very hydrated while still having a dough and not a batter.