Homemade Torillas

Updated at: Thu, 17 Aug 2023 05:07:31 GMT

Step 1

● In a medium bowl, stir the flour, salt, and baking powder. Add the shortening or lard and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal.

Step 2

● Stir in 2/3 cup warm water with a fork until a shaggy dough forms.

Step 3

● Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 min., reflour surface as necessary

Step 4

● After kneading, the dough shouldn’t be very sticky.

Step 5

● Portion the dough into eight equal pieces (about 2 ounces each) and shape each piece into a ball

Step 6

● Cover the dough balls loosely with a towel and let rest on the counter for at least 30 min. Up to 2 hrs

Step 7

● When ready to cook the tortillas, heat a large (11- to 12-inch) dry cast-iron skillet or pan over medium heat

Step 8

● Working with one ball of dough at a time (keep the remaining dough covered) and using

Step 9

just enough flour to prevent sticking, roll the dough into a 9- to 10-inch round. The dough should be so thin that you can vaguely see the pattern of your countertop through it, and it should be more or less circular, though an amoeba shape is fine, too.

Step 10

● Peel the dough off the counter and lay it in the skillet or on the griddle. Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla cooks evenly.

Step 11

● Flip with a spatula and cook until the second side gets brown in spots and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.)

Step 12

● Transfer to a clean dishtowel and cover to keep warm. Repeat with the remaining dough, stacking and covering each tortilla as it’s cooked.

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