Flour Tortillas

Buying flour tortillas at the grocery store is simple and easy.  However, did you know it is just as easy to make your own and have fresh tortillas for your meal? This recipe produces soft and tender tortillas.

Ingredients

4 c. flour
1 tsp. salt
2 tsp. baking powder
6 Tbs. lard, shortening, or margarine
1 1/2 c. warm water

Directions

In a bowl, whisk the flour, salt, and baking powder together.

Add the lard and cut it in using a pastry knife, or your fingers, until the flour resembles cornmeal.

Pour in the water. Mix until it forms a dough.  Turn the dough out onto a lightly floured surface. Knead for 4 to 5 minutes, or until the dough becomes smooth and elastic. 

For small tortillas, divide the dough into 24 pieces. For larger sized tortillas, divide the dough into 12 pieces.  Roll each piece into a ball.  

Place a damp cloth over the flour balls and let them rest for 10 to 20 minutes. 

Take one dough ball and place it on a well floured surface. Using a floured rolling pin, begin to roll the dough out.  Start from the center and roll to one end. Turn the dough 90 degrees and roll the dough out again, starting at the center. You may need to dust the surface with flour again to keep the dough from sticking to the counter top and rolling pin. Continue to do this until you get a round circle tortilla the width that you desire. If you want thin tortillas, roll out to the width of a dime. For thicker tortillas, roll out to the width of a quarter.

Heat a cast iron skillet until hot over medium heat.  Place a flour tortilla in the center of the skillet and cook until it bubbles and turns golden brown. Turn the flour tortilla over and cook the other side. 

Stack tortillas wrapped in a damp towel to keep them from getting dry and crunchy. Or if you have a tortilla warmer, you can use that instead.

Continue rolling and cooking the tortillas until they are done. Serve with desired filling as desired.

Notes

You can use whole 1/2 wheat flour and 1/2 all-purpose flour.  

If the dough is too dry, add more water.

If the tortillas do not puff up when cooking, it may be because they are too thick, or they were cooked on too low a temperature. 

You can use a tortilla press instead of a rolling pin if you have one.

You can make up the dough ahead of time and allow it to rest in the refrigerator. 

Tortillas can be stored at room temperature for 2 days or 3 months in the freezer. Wrap them in an airtight container.  Thaw before using.