Homemade Flour Tortillas

Hanging in my kitchen cupboards are torn up sheets of paper with scribbled on recipes that I use weekly, and this is one of them. Once you have homemade tortillas it’s really hard to go back to store bought. They’re way more tender and really allow for the filling to shine. They take minutes to put together, and then just need 30 min to rest before you slap them on a griddle and let the glorious bubbling commence.

This recipe is from my fav. baking site in the world, kingarthurflour.com.

Resource: King Arthur Flour

Adapted by: Tierney Larson

Ingredients:

2 1/2 cups (298g) All-Purpose Flour (or bread flour)

1 tsp baking powder

1/2 tsp kosher salt

1/4 cup (48g) of Vegetable Shortening (or butter or lard (57g))

7/8-1 cup of hot water (110-120F)

Alright now…

In a medium bowl, whisk together the flour, baking powder and salt. Add the shortening or whatever fat you chose, and using your fingers or a pastry cutter, rub or cut the shortening into the flour until it disappears and is evenly distributed into the flour mixture.

Add the smaller amount of water and stir until the dough comes together, adding more water if it’s too dry. Place the dough onto a lightly floured surface and knead a few times until it comes together. Divide it into 8 pieces and shape each piece into a ball. Cover and let rest for 30 minutes. Near the end of the rest time, preheat a griddle over medium-high heat until nearly smoking.

One at a time, keeping the rest of the dough covered, use a small amount of flour to help when necessary and lightly press the dough balls into a circle, then roll out into an 8 inch circle.

Slap it onto the hot un-greased griddle and let cook for about 30 seconds per side, or until you see some bubbles forming. Stack them on a plate covered with a kitchen towel to keep them warm and pliable.