Homemade Wheat Tortillas

• 4 cups (950 ml) unbleached all-purpose flour
• 2 teaspoons salt
• 2 tablespoons lard or vegetable shortening
• 1½ cups (360 ml) warm water, or more if needed
• 4 teaspoons baking powder (optional, for thicker and chewier tortillas)

Ingredients for 8 servings (915 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large bowl, stir together the flour, salt and baking powder.

2. 2

   With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.

   Blender
3. 3

   Add enough warm water to make a soft but not sticky dough.

4. 4

   Turn out onto a lightly-floured board and knead for 5 minutes.

5. 5

   Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.

6. 6

   Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.

7. 7

   Heat a large heavy skillet over medium high heat.

   Stovetop
8. 8

   Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)

   Stovetop
9. 9

   Remove from the skillet and keep warm in cloth towel.

   Stovetop