Homemade Flour Tortillas
I grew up on this recipe, my mom made these soft homemade flour tortillas almost every day. Start your own tradition you will be proud of! The aroma of homemade tortillas will fill the entire house and they're so delicious!
Servings 12 Large Tortillas
Equipment
- Seasoned Iron Tortilla Skillet or Iron Skillet
- Large Mixing Bowl
- Measuring Cup * Spoons
- Rolling Pin or Tortilla Press
- Wire Whisk
- Clean Kitchen Towel
Ingredients
- 3 Cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- ⅓ Cup Vegetable Lard
- 1 Cup Hot Water
Instructions
- In a large mixing bowl, add the flour, salt, and baking powder. Mix the dry ingredients well with a wire whisk. Add the lard to the dry mixture.
- Combine the dry mixture in with the lard and pinch with your clean fingers. Also, I cup the flour and lard in between my praying hands while rubbing them together. The mixture is ready when all pieces of lard have been combined with the flour and broken down.
- Make a fist, then twirl your wrist in a circular motion in the center of the mixture to make a pit. Slowly add the hot water into the center of the pit, at the same time combine the dry mixture with the water using your clean fingers. It may seem dry. Do not add more water.
- Continue to combine the dry mixture with the water until all is absorbed. Do not add water or extra flour.
- Pour the mixture onto a clean countertop and knead for 10 minutes and then form a ball. There is no need to add flour to the countertop. I find that it makes the tortillas dry out and will make your tortillas have a floury finish after cooking.
- Cover the tortilla dough with a clean kitchen towel for 20 minutes. I usually include placing the mixing bowl over it as well. This helps the dough stay warm to rise nicely. Plus my mom did it when I was little!
- Heat the iron skillet to medium. Form tortilla balls, about the size of a small ice-cream scoop-ish or the size that fits in your inner palm. Roll out into a circle. The thinner the better. Don't worry about making perfect circles. Usually, after the second one, mine start looking like circles! Ha!
- Heat each side for about 15-20 seconds each. Or until the bubbles are golden brown. Place the cooked tortillas in a folded piece of aluminum foil to keep warm.
- Serve with butter or make your favorite Mexican dish. You're Welcome! Enjoy!
Notes
*TIP:
- If the recipe is followed to the "T", you won't need to add extra water or flour. Not even on the countertop or rolling pin. I find that adding more flour makes the tortillas dry and taste too floury.
- An iron tortilla skillet or regular iron skillet works best!
- It's up to you; once you are finished kneading you can make your tortilla balls ahead of time, then cover them and let the rest for 20 minutes.
- The tortillas cook best with a HOT skillet. My first tortilla always comes out ugly, but tastes so good! Adjust heat after the first tortilla when necessary.