epicurious5.0
Flour Tortillas
Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic—ideal for making the best burritos you've ever had.
👥 10 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 45 min👤 Alan Delgado📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
⅓ cups (417 g) unbleached all-purpose flour, plus more for surface3. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. baking powder1 tsp. baking soda1 tsp. lard or vegetable shortening, melted6 Tbsp
2
Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about ⏱️ 5 minutes. Wrap dough in plastic and let rest at room temperature at least ⏱️ 1 hour, or chill up to ⏱️ 12 hours (preferable). If chilling, let dough sit at room temperature ⏱️ 1 hour before making tortillas.
3
Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest ⏱️ 30 minutes.
4
Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"–12" rounds (they should be thin enough that you can see the counter through the dough).
5
Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10–⏱️ 15 seconds. Flip and cook until charred in spots on second side, about ⏱️ 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.
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