How to Make Flour Tortillas

Instructions

• 1

  Take a large mixing bowl and place 3 cups of all-purpose flour in it.

  
• 2

  Add 1 tablespoon of salt and 2 tablespoons of baking powder into the bowl.

  
• 3

  Now, use both of your hands or a whisk in order to mix the lard with the flour-mixture and continue until it is fully incorporated and the lumps are gone.

  
• 4

  Make a hole in the center of the ingredients in your bowl and gently pour in warm water, mixing the ingredients in the bowl with either your hands or a large fork.

  
• 5

  Continue to work it in the bowl until you get a soft, non-sticky dough with a mass.
  
  Note: Do not pour in the water all at once. The better way is to add in a small amount at a time and to add more according to your need.

  
• 6

  Once you obtain the dough, move it around the sides of the bowl in order to pick up any flour remaining in the bowl.
  
  Note: Make a dough that is neither too hard nor too loose.

  
• 7

  Now, knead the dough for around 8 to 10 minutes, folding it into half, pressing it down, and folding again until smooth. You can pour in a little more warm water or flour in order to get the dough according to your requirement.
  
  Note: Knead the dough in a way that it should be a little sticky but not hard.

  
• 8

  Properly cover up your dough with a piece of cloth, towel or plastic wrap and let it rest at room temperature for about 10 to 15 minutes.
  
  Note: Give the dough enough time until it absorbs the ingredients properly, which will give you soft tortillas after cooking.

  
• 9

  Now, a little bit of shortening on your hands, roll the dough into 15 tight balls of same size, folding them over with your fingers and spinning.

  
• 10

  Now, place them on a cutting board and allow them to rest at least 5 to 10 minutes. It will help the gluten to loosen up and make the dough balls much smooth to shape and roll.

  
• 11

  Place one of the dough balls on a lightly floured surface of the cutting board.

  
• 12

  Take a rolling pin and roll the dough ball out smoothly. To get a perfectly round tortilla, you just have to roll the dough ball into one direction, make a ¼ turn and then roll again. Make another ¼ turn in the opposite direction and roll.

  
• 13

  Carry on the rolling and turning of the dough till you get a circle tortilla. Repeat the same method with the rest of the dough balls.
  
  Note: Roll the dough balls thinner or thicker, keeping your requirement in mind.

  
• 14

  Take a large cast-iron griddle, Comal, or a skillet and place it on your stove over medium heat.

  
• 15

  Now, pick up one of the raw tortillas on your hand and gently place it in the center of the hot skillet. Change its direction time to time with a Tonga until it begins to puff up with air pockets and gets small brown spots on both sides.
  
  Note: Spend at least 30 seconds on cooking each side of the tortilla. You might have to raise or slow down the heat in the process.

  
• 16

  Now, place your soft tortilla folded kitchen towel to keep it warm and repeat the same method with the remaining raw tortillas.