These homemade flour tortillas are soft and pliable yet sturdy. Use them for Latin cuisine and any other dish that calls for a flatbread, and some that don’t.
Homemade Flour Tortillas
360 g or 2 3/4 cup all purpose flour
7 g or 1 tsp fine sea salt
72 g or 6 tbsp leaf lard
250 ml water at 160 F or 71 C
- Add flour and salt to a medium mixing bowl and stir to combine.
- Add leaf lard to the flour mix and pinch in with your fingers until the flour looks like a mix of coarse sand and pea sized lumps of flour.
- Heat the water in a 1 quart saucepan on the smallest burner on your stove.
- Once the water reaches 160 F or 71 C pour all except 1 or 2 tbsp into the flour mix. Stir with a spoon until it's too difficult to stir and then, if you can handle the heat, mix the dough with your hands. The dough should be slightly tacky and soft. If it is too soft, add the rest of the water a little at a time until the dough reaches the right consistency.
- Place the dough on a clean surface and knead for 3 to 5 minutes or until completely smooth. Roll into a ball, cover with the mixing bowl, and rest the dough for 30 minutes.
- Uncover the dough, divide it into 7 to 14 equal pieces, and roll into balls. Seven will make 10 inch tortillas and fourteen will make 5 inch tortillas.
- Heat a 10 inch cast iron skillet over medium high heat.
- While the pan is heating, lightly flour a surface and roll out a tortilla, giving a quarter turn every time to get as close to a circle as possible. Dust the dough and rolling pin with flour as necessary to prevent sticking. When the dough is rolled out, you should be able to see the shadow of your hand through it.
- Carefully place a tortilla on the pan once it is scorching hot. Cook until the dough bubbles up, about thirty seconds, flip, and cook for thirty more seconds. Repeat with the rest of the dough, wiping out the pan with a dry paper towel after each tortilla has been cooked.
- Place the cooked tortillas on a clean kitchen towel-lined plate and keep them covered while cooking the rest. The trapped steam will help them stay soft and pliable.
- Store in a ziplock bag for 3-5 days.
- This recipe uses leaf lard. It is possible to use butter, but you may need to use less water as the butter already has water in it.
- If you don’t have a thermometer, you can tell the water has reached 160 degrees F when the tiny bubbles that first form on the bottom of the saucepot begin to release and rise to the surface.
- When adding the water to the flour, do not pour it in all at once. Flour absorbs water differently according to the weather. It’s better to pour in too little and slowly add more than it is to add too much, then have to add more flour and throw your ratios off.
- The dough can be wrapped in plastic wrap and left in the fridge for one day, or you can divide the dough into portions, roll them into balls and place them in the freezer for up to six months. Remove the amount of dough you need and let thaw overnight. Roll out and cook as usual.
- When first freezing the dough balls, place them on a sheet pan and freeze for an hour before placing them in a ziplock bag and storing them in the freezer.