Tortilla is a Spanish word meaning “small cake.” The round, thin flatbread is typically made from finely ground unleavened wheat or corn flour and is a staple in Mexican and Central American cuisine. Corn tortillas are the oldest variety, having been an essential food of the Mexican region since pre-Columbian times. Corn tortillas tend to be thicker and more brittle, while the flour variety is softer and can be made wider and thinner without breaking too easily.
Recipe Servings: 8
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
10 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ cups unbleached all-purpose flour, plus extra for kneading and dusting
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup lard, butter, or shortening, softened
- ⅞–1 cup water, hot (110–120°F)
- Oil, as needed to brush dough
Directions
- Whisk together the flour, baking powder, and salt in a medium-sized bowl.
- Add the lard, butter, or shortening. Use your fingers or a pastry blender to work the fat into the flour until it disappears.
- Pour in ⅞ cup hot water and stir briskly with a fork or whisk to form a mass of dough. Stir in additional water as needed to bring the dough together.
- Place the dough on a lightly floured surface and knead it briefly, just until it forms a ball. If the dough is really sticky, gradually add a bit more flour.
- Divide the dough into eight equal pieces and shape them into balls. Flatten the balls slightly, brush them with oil, cover them, and let them rest for about 30 minutes.
- Preheat an ungreased cast-iron griddle or skillet over medium-high heat to about 400°F.
- Roll out the first ball of dough until it is about 8 inches in diameter or use a tortilla press if you have one. Keep the remaining dough covered while working.
- Fry the tortilla in the ungreased skillet for about 30 seconds on each side or until you see some light brown spots and the tortilla is puffy.
- Transfer the tortilla to a plate and cover it with a clean towel.
- Repeat the process using the remaining balls of dough.
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