These soft, fluffy tortillas are fantastic and couldn't be easier to make. Packaged corn and flour tortillas have surprisingly complex ingredients lists that include loads of perservatives. Making fresh tortollas is not only delicious, but a great way snack, lunch and eat tacos better!
Prep time:15 minutes
Cook time:Around 30 minutes (to cook all 12 tortillas)
- 2 cups organic, unbleached, unbrominated flour or whole grain spelt
- ½ teaspoon salt
- 1 teaspoons baking powder
- 1 tablespoon real lard* or coconut oil
- 3/4 cup water
*Lard that you buy at the store (such as Snow Cap Lard) has been chemically hydrogenated for a longer shelf life. If you aren't rendering your own lard or have a local source, use an alternative fat or oil to avoid the trans fat.
- Cast iron skillet or other sturdy frying pan that can handle heat
Step 0. Prepare a warming station
Place an ovenproof pan in the oven and preheat the to 200 degrees.
Step 1. Make the dough
Mix the flour, salt and baking powder together in a mixing bowl.
Mix in the lard with your fingers (or cut in with a fork) until it resembles cornmeal.
Add the water and mix until the dough comes together into ball.
Place the dough on a lightly floured surface and knead for a few minutes, adding flour until it is smooth and elastic, 2-3 minutes.
Step 2. Make the Tortillas
Divide the dough into 12 equal balls and place back in the mixing bowl.
Cover with a moist tea towel to keep the balls from drying out while you are cooking the tortillas.
Preheat the frying pan over medium-high heat
Meanwhile, begin to roll out the first dough ball on a floured surface with a floured rolling pin. Roll with light pressure and flip the expanding dough over frequently, dusting it with just a little flour each time. Try to roll each tortilla as thin and round as possible.
Step 3. Cook the tortillas
Add about 1 tablespoon of oil to the heated pan and swirl to coat the whole pan.
Dust off any excess flour and place the thinly rolled dough into the pan heated pan.
Turn when it forms bubbles on the surface starts to become golden in places on the bottom, about 45 seconds to a minute.
Add about 1 teaspoon of oil to the pan before cooking each subsequent tortilla.
Place each completed tortilla in the warm oven until all are cooked.