Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 6 Tablespoons lard or vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a medium bowl, combine flour, baking soda, and salt.
- Using a pastry cutter or your hands, cut the lard into the flour mixture until thoroughly combined.
- Add in the warm water and mix well until a dough has formed.
- Turn dough out onto a lightly floured surface and knead about 12 times, adding a little bit of water or flour if needed to create a smooth dough. (The actual amounts vary depending on your specific climate.)
- Cover with a damp cloth and allow to rest for about 10 minutes.
- Once dough has rested, divide into 12 equal portions.
- Cover and let the dough rest again. (This will allow the gluten to soften forming fluffy tortillas and make it easier to work with.)
- Once the dough has rested, roll each ball into a 7 inch circle or your desired tortilla thickness.
- Heat a dry skillet or griddle over medium-high heat and cook each tortilla until brown blisters begin to form and the dough is cooked through, approximately 1 minute per side.
- Serve warm or store in a zip top bag in the fridge for 3-5 days.
Notes
- Gluten-free: These are not gluten-free, though the process has worked successfully with gluten-free flour. You’ll have to adjust the water and lard ratios for your particular GF flour blend.
- Vegetarian/vegan: These are vegetarian/vegan if using vegetable shortening.
- Since they don’t contain preservatives, these will begin to spoil much faster than store bought tortillas, so use them up quickly. The dough can be frozen once rolled out and cooked up at a later date. Cooked tortillas can also be frozen, but tend to dry out and become flaky once defrosted.