Ann's Flour Tortillas
Submitted by cathrine
Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.
YIELD
12 servingsPREP
30 minCOOK
5 minREADY
55 minHomemade flour tortillas with a four-ingredient dough that puts every grocery store package to shame. Real lard is the move here. It cuts into the flour like pastry, builds tender layers, and gives the tortillas that toasty richness you only get from rendered fat.
The rest is patience. The dough rests 20 minutes after shaping, which lets the gluten relax so the tortillas roll out thin without snapping back. Skip this step and you’ll fight the dough the whole way.
A hot, dry griddle is what creates the signature pale-brown blisters. Two minutes per side, no oil, just flour-dusted dough hitting hot metal. Stack them under a damp towel as they come off so they steam each other into perfect pliable softness.
Pro Tips
- Use warm water, not cold. Warm water hydrates the flour faster and keeps the lard pliable, giving you a smoother dough.
- Brush each ball with a thin layer of lard before resting. The fat barrier prevents the dough balls from drying out and cracking when you roll them.
- Get the griddle properly hot before the first tortilla goes down. A weak surface won’t blister the dough and you’ll end up with pale, doughy tortillas.
- Eat them fresh or wrap stacks tightly in foil and reheat on the griddle for 30 seconds per side. Microwaving turns them rubbery.
Variations
- Swap lard for butter for a slightly different richness (the dough will be a touch less tender but still excellent).
- Add a teaspoon of baking powder for puffier, slightly thicker tortillas closer to a Sonoran style.
- Stir in chopped fresh cilantro or finely grated cheese for flavored tortillas that need no fillings.
Ingredients
Directions
Mix flour and salt; cut in lard until particles are the size of fine crumbs.
Sprinkle in water; one tablespoon at a time, until all flour is moistened and dough almost cleans the sides of the bowl.
Gather dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for 8-inch tortillas, or 6 equal parts for 10-inch tortillas.
Shape each part into a ball; brush lightly with lard.
Cover and let rest 20 minutes.
For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle.
Heat ungreased griddle or skillet over medium-high heat until hot.
Cook tortilla until dry around edge and blsiters appear on the surface, about 2 minutes.
Turn and cook the other side until dry, about 1 minute.
Stack tortillas, placing waxed paper between each.
Cover with damp towel.
Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
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