Thin and Tender Flour Tortillas Recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups all-purpose flour

1 teaspoon of kosher salt

1/4 cup cold lard, preferably back lard (see note)

3/4 cups cold water

Directions

Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Notes

You can use any fat your want as long as you keep the ratio

Canola oil tastes the most like store tortillas imo

Nutrition

• Serving Size: Makes 10 tortillas
• Calories: 137 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 127 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 0 g
• Protein: 3 g