Ingredients (makes about 8 tortillas)
- 2 cups (250 g) all-purpose flour
- ½ tsp salt
- ¾ tsp baking powder (optional for extra softness)
- 3 tbsp (40 g) lard, shortening, or vegetable oil
- ¾ cup (180 ml) warm water
Instructions
1️⃣ Mix Dry Ingredients:
In a large bowl, whisk together flour, salt, and baking powder.
2️⃣ Add Fat:
Add lard, shortening, or oil.
Use your fingers to rub it into the flour until it looks crumbly — like coarse sand.
3️⃣ Add Warm Water:
Gradually pour in warm water, mixing until a soft dough forms.
Knead for 3–4 minutes until smooth and elastic.
(If it’s too sticky, add a little flour. If too dry, add a splash of water.)
4️⃣ Rest the Dough:
Cover the dough with a damp cloth or plastic wrap.
Let it rest for 20–30 minutes — this makes rolling easier and gives softer tortillas.
5️⃣ Divide & Roll:
Divide the dough into 8 equal balls.
On a lightly floured surface, roll each ball into a thin circle (about 6–8 inches wide).
6️⃣ Cook:
Heat a skillet or griddle over medium-high heat.
Place a tortilla in the pan — cook for 30–45 seconds until bubbles form.
Flip and cook another 20–30 seconds until lightly browned.
(Don’t overcook — you want them soft, not crispy!)
7️⃣ Keep Warm:
Stack cooked tortillas in a clean kitchen towel to stay soft and pliable.
Tips for Perfect Tortillas
Letting the dough rest is key for softness.
Keep tortillas covered so they don’t dry out.
For extra flavor, brush warm tortillas with melted butter or olive oil.
Storage
- Store in a sealed container or zip bag for 2 days at room temp, or 5 days in the fridge.
- Reheat in a dry skillet for a few seconds on each side.
- Freeze for up to 2 months — thaw and warm before serving.
Serving Ideas
Fill with tacos, fajitas, or burritos.
Use as wraps with chicken or veggies.
Spread with butter and honey for a quick snack