Classic Flour Tortillas
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread A simple, traditional recipe for soft and pliable homemade flour tortillas using lard and milk for an authentic texture and superior flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 15 mins | 12-16 tortillas |
🔪 Key Equipment
- Large bowl
- Cast-iron skillet or comal
- Rolling pin
- Clean kitchen towel
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Flour | All-purpose |
| 2 Heaping tsp | Baking Powder | About 2.5 tsp |
| 2 tsp | Salt | Standard |
| 3 Tbsp | Lard | Or shortening |
| 1 to 1 1/4 Cups | Milk | Warm, or water |
Instructions
Step 1: Mix and Knead the Dough
- In a large bowl, whisk together the 3 cups flour, 2 heaping tsp baking powder, and 2 tsp salt.
- Using your fingertips or a pastry blender, cut in the 3 tbsp lard until the mixture resembles coarse crumbs.
- Gradually add the 1 to 1 1/4 cups milk, mixing with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and soft but not sticky.
Step 2: Rest and Roll
- Divide the dough into 12-16 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes.
- On a lightly floured surface, roll each dough ball out into a very thin round about 8 inches in diameter.
Step 3: Cook and Serve
- Heat a dry, ungreased cast-iron skillet or comal over medium-high heat.
- Cook one tortilla at a time for about 30-60 seconds per side, until it puffs up and develops golden-brown spots.
- Stack the warm tortillas in a clean kitchen towel or a tortilla warmer to keep them soft as you cook them.
💡 Make-Ahead & Storage: Store cooked tortillas in a sealed bag in the refrigerator for up to 5 days, or freeze for up to 2 months.
Original Recipe Scan
