This is a new tortilla recipe I found and, it makes the best tortillas I’ve ever had. It’s a recipe for wheat flour tortillas that’s been adapted slightly from Flatbreads and Flavours. These are actually surprisingly easy, and incredibly delicious when they’re fresh.
- 2 cups hard unbleached white flour
- ½ teaspoon of salt
- 3T lard (the original recipe calls for corn oil, but mentions that lard is traditional; I didn’t have corn oil)
- ½ to ¾ cup of warm water
Combine the flour and salt in a bowl. Cut in the lard, and blend it thoroughly. Gradually add ½ cup of warm water, stirring with a fork to moisten the dough evenly. If it is too dry to gather into a dough that will hold together, add a little more water.
Gather the dough into a ball, turn out onto a work surface, and knead briefly. The dough should be neither particularly wet nor especially dry, but easily kneaded.
Divide the dough into eight equal pieces. Flatten each between lightly floured palms to a disc approximately 3″ in diameter. Cover with plastic wrap, and let rest for 30 minutes.
Heat an 8-inch or larger cast-iron griddle over medium-high heat until very hot (make sure your griddle is hot enough before beginning to cook the tortillas).
On a lightly floured surface, using a rolling pin, roll out a tortilla until it is 7–8″ in diameter. Place the tortilla on the griddle; if the griddle is sufficiently hot, the first side should cook and become speckled with brown in approximately 45 seconds. Turn the tortilla and cook for 45 seconds longer. Remove and wrap in a kitchen towel.
As each tortilla is cooking, you should have just enough time to roll out the next tortilla. Stack the finished tortillas one on top of the other, and keep them wrapped in the towel. Serve warm.
Tortilla dough can be stored in the refrigerator, well sealed in plastic bags for up to a week. Before rolling out the tortillas, let the dough come to room temperature.
You can also store leftover tortillas in the freezer, well sealed in plastic. To reheat a cold tortilla, place on a hot dry cast-iron or other heavy skillet or griddle for 30 seconds, flipping it over halfway though. Once reheated, tortillas toughen quickly, so reheat them only as you need them.
They do lose a fair bit by the second day, so saving the dough would be better than saving cooked tortillas — don’t get me wrong, they’re still decent tortillas the next day, they’re just not much of an improvement (other than price-wise) on the store-bought kind. And that’s a bit disappointing the day after you’ve been in tortilla-heaven.
The step where you make the discs is pretty important. Take the time to actually make them round — how round they are at that stage in large part determines how round you’ll be able to make them when you roll them out.
That half-hour of rest time is a good chance to make refried beans, chop veggies, make guacamole, grate cheese — prepare whatever you want to put in your tortillas. Alternatively, if you’re some sort of über-prepared kitchen ninja who already has everything ready (or, y’know, you decided to buy everything pre-made and pre-chopped), you can use that time to clean up your kitchen. Or play video games. Whatever floats your boat.