Originally posted March 29, 2020

flour tortillas


  • 1 cup all-purpose flour
  • 2 tbsp shortening or lard
  • 1/4 tsp kosher salt
  • 1/2 cup hot water
6 tortillas


In the bowl of a standing mixer fitted with a hook, combine the flour, salt, and lard. Slowly add in the water. Knead for 5 minutes.

Cover with a damp cloth and let rest for 30 minutes.

Turn the dough out and divide the dough into golf-ball sized pieces. Roll each piece into a ball so it's smooth all over.

Cover with a damp cloth and let rest for 10 minutes.

On a lightly floured surface, roll out each ball into a tortilla, flipping and rolling until it stops shrinking and keeps its shape.

Heat a large cast iron skillet over medium-high heat. Cook tortillas one by one, flipping only after air bubbles appear. (Do not pop the bubbles.)

Cover the cooked tortillas to keep them warm.



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