Miquelita's Tortillas

Flour tortillas from scratch are one of those things that, once you try them, make the store-bought packs feel like cardboard. This recipe uses mostly white flour with just a touch of whole wheat for a slightly nutty flavor that rounds out the taste without making them dense.

Oiling your hands before forming the balls is a smart move. It keeps the dough from sticking and gives each tortilla a slightly smoother surface that puffs better on the grill. When you roll them out, aim for even thickness so they cook uniformly.

The key to a good tortilla is a screaming hot cooking surface. You want those characteristic brown spots and slight puffing that tells you the inside is steaming and setting. Two minutes per side is a guideline, but watch for bubbles forming on top as your real indicator.

Pro Tips

• Let the dough balls rest covered with a damp towel for 10 minutes before rolling. Resting relaxes the gluten and makes rolling much easier.
• Stack cooked tortillas inside a clean kitchen towel to steam each other soft. This is how you get that bendable, taco-shop texture.
• If the tortillas snap or crack when folded, the dough was too dry. Add warm water a tablespoon at a time next batch.
• These keep well wrapped in plastic for 2 days at room temperature, or freeze with parchment between each one.

Variations

• Swap the vegetable oil for lard or bacon drippings for a more traditional Mexican flavor with extra flakiness.
• Add a handful of chopped fresh cilantro and a squeeze of lime juice to the dough for herb tortillas that pair well with grilled fish.
• Use all whole wheat flour for a heartier wrap, but increase the water slightly since whole wheat absorbs more liquid.