Homemade Flour Tortillas
- MakesMakes 8 10 inch tortillas
- Cook Time1 hour 10 minutes
- Active time plus cooling40 minutes active
- 1
Soft, supple and with a satisfying chew, homemade flour tortillas taste far better than store-bought brands and don’t take a lot of effort or time to make. Lard is traditional in flour tortillas; many supermarkets sell non-hydrogenated lard, packed in glass jars, in the aisle near the coconut and olive oils. If you prefer, butter also makes fantastic tortillas. A mixture of milk and water as the liquid is unconventional; we got the idea from Mexican chef Enrique Olvera. Milk not only adds a subtle sweetness, it also helps the tortillas remain soft and pliable for longer. If you prefer to skip the milk, feel free to use only water. This recipe makes eight 10-inch tortillas; to make smaller ones, simply cut the dough log into 10 pieces and roll each into an 8-inch round. A well-seasoned cast-iron skillet or griddle is essential for cooking the tortillas, as it heats evenly and holds its temperature. Its surface also is stick-resistant. The tortillas are best freshly made, but leftovers can be cooled, stacked, wrapped in foil and stored at room temperature for up to two days. To reheat, place the foil-wrapped stack in a 350°F oven for 10 to 15 minutes.
Don’t skip the step of heating the milk-water mixture. Warm liquid softens the lard that has been cut into the flour so the fat incorporates more easily. Also, don’t worry if the tortillas aren’t rolled into neat, perfect circles; it’s more important that they’re of an even thickness.
Step 1
In a medium bowl, stir together the flour and salt. Add the lard and, using your fingertips, rub it into the flour until the mixture resembles coarse sand.
Step 2
In a liquid measuring cup, combine the milk and ¾ cup water. Microwave on high until the mixture reaches about 110°F, about 30 seconds. Pour into the flour mixture in 3 or 4 additions, stirring a few times with a silicone spatula after each. Once all the liquid has been incorporated, stir, scraping the bottom of the bowl, until the mixture forms a shaggy dough.
Step 3
Lightly flour the counter and turn the dough out onto it. Knead 5 or 6 times to form a smooth ball, then form into an even 14-inch log. Cut into 8 pieces. Shape each into a taut ball by rolling it under a cupped hand in a circular motion against the counter. Place the balls on a large plate, cover with a kitchen towel and let rest for 30 minutes.
Step 4
On a lightly floured counter, use a rolling pin to roll 1 ball into a 10-inch round, then transfer to another large plate or a baking sheet and cover with a kitchen towel. Repeat with the remaining balls, stacking the rounds as they are done; keep the stack covered. Line the plate used to hold the dough balls with the kitchen towel used to cover them; set near the stove.
Step 5
Heat a 10- or 12-inch cast-iron skillet over medium until water flicked onto the surface sizzles and evaporates within seconds, 4 to 6 minutes. When the skillet is hot, place a dough round in the pan. Cook until bubbles begin to form, then gently shake the pan to ensure the tortilla is not sticking. Cook until the bottom is light spotty brown, 2 to 3 minutes. Using tongs, flip the tortilla. Cook until the second side is spotty brown, 1 to 2 minutes. Transfer to the prepared plate, then fold the towel over it. Cook the remaining tortillas in the same way, stacking them as they are done. Serve warm.
