Soft, flexible homemade flour tortillas that are miles better than store-bought.
9 steps, about 35 minutes start to finish.
Whisk together flour, salt, and baking powder in a large bowl.
Cut in lard or shortening using a pastry cutter or fingers until mixture resembles coarse crumbs.
Add warm water gradually, stirring until a soft dough forms.
Knead the dough on a lightly floured surface for 1-2 minutes until smooth.
Divide dough into 8-10 equal balls. Cover with a damp cloth and let rest for 15 minutes.
On a lightly floured surface, roll each ball into a thin, roughly 8-inch circle.
Heat a dry cast iron skillet or griddle over medium-high heat.
Cook each tortilla for 30-45 seconds per side, until lightly browned and bubbles form.
Keep warm wrapped in a clean kitchen towel. Serve immediately or store in an airtight container.
“Give the dough its full 15-minute rest before rolling. Skip it and the tortillas shrink and fight you, but rested dough rolls out thin and easy.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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