Soft and Fluffy Flour Tortillas

Ingredients

• 6 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp salt
• 0.5 cup fat (Use lard, vegetable shortening, avocado oil shortening, butter, or beef tallow.)
• 2.5 cup hot water (The source gives 2–2½ cups; pour it in slowly and use only as much as needed to eliminate dry spots. It should be as hot as your hands can handle.)

Steps

1. 1

   Add the all-purpose flour to a large bowl. Add the salt and baking powder, then mix the dry ingredients together with a clean hand.

2. 2

   Crumble the fat into the flour mixture with your fingers. Continue rubbing it through the flour until the mixture is well combined and feels like wet sand.

3. 3

   Slowly pour in the hot water, using only as much of the stated 2–2½ cups as needed. Mix as you pour, taking care not to add it all at once and working until there are no dry spots. The dough may feel sticky at first.

4. 4

   Knead the dough in the bowl until it begins to come together and take shape. Once the bowl is clean, transfer the dough to the countertop and continue kneading until it is smooth and no longer sticks to your hand. The dough is ready when it stretches enough to see through it.

5. 5

   Divide the dough into 16–20 portions. Roll each portion on the countertop to make smooth balls, then place the dough balls on parchment paper or foil.

6. 6

   Cover the divided dough with plastic wrap and a kitchen towel. Let it rest for at least 20 minutes.

7. 7

   After the dough has rested, heat a comal over medium heat until it is hot.

8. 8

   Dust a clean countertop with a little flour. Place one dough ball on the floured surface, dust the top with more flour, and flour the rolling pin.

9. 9

   Roll the dough up and down, then flip it over and continue rolling up and down. Repeat, turning the dough as needed, until it is round and shaped like a tortilla.

10. 10

    Place the rolled tortilla on the hot comal and cook until it begins to blister.

11. 11

    Flip the tortilla and cook the second side for about 35 seconds, or until it puffs.

12. 12

    Remove the cooked tortilla from the comal and place it in a kitchen towel to keep it covered. Repeat the rolling and cooking process with the remaining dough balls.

Notes

The source does not specify an exact dough-ball size, tortilla diameter, or an exact first-side cooking time. Add the hot water gradually because the amount needed may vary. Keep cooked tortillas covered in the kitchen towel while finishing the batch.

Nutrition per serving

• main
• Mexican
• vegetarian-option
• stovetop
• flatbread
• make-ahead
• homemade