Easy to make flour tortillas are great for homemade quesadillas and other Mexican meals.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:10-12 tortillas 1x
4 cups white or whole wheat flour or half each
1–1/2 teaspoons salt
1–1/2 teaspoons baking powder (optional)
1/3 cup lard, coconut oil or shortening
1 to 1-1/4 cups water
Combine dry ingredients in a large bowl. The baking powder is optional, but will make the tortillas lighter. Cut in the lard with a pastry blender or fork; mix until crumbly.
Add enough water to form a soft dough. You may need to use a little more or less depending on your flour, just don’t get it too sticky. Knead the dough ball about 20 times. Let rest for 10 minutes.
Divide the dough into 10-12 equal balls. Let balls rest on a sheet of wax paper or clean, well-floured surface while rolling the rest of the balls.
Roll each ball into a 6-7 inch diameter circle, spreading the dough as thinly as possible.
Carefully lift tortilla and place into a hot, dry skillet.
Cook 30 seconds to 2 minutes, until pan side is dry with a few brown spots. Flip and cook the second side in a similar manner.
Place the finished tortilla in a sealed container or large food storage bag. Repeat the process with the rest of the tortillas.
If I have room on the counter, I roll out several of the tortillas before I start cooking, so I can keep them moving in and out of the pan quickly.
Whole wheat flour will also make the tortillas a little less flexible and likely to break, so it may be easier to work with white flour first and gradually add more whole wheat as you become more experienced.
The dough make be made up to 24 hours ahead and left to “soak” in a sealed container in the refrigerator for better digestibility. (Soaking reduces phytates.) Bring chilled dough to room temperature before rolling.