Flour Tortillas
Flour Tortillas, Joshua Weissman
Section titled “Flour Tortillas, Joshua Weissman”Description
Section titled “Description”Soft, pillowy, and homemade — these flour tortillas are the kind that make you wonder why you ever bought the store-bought kind. With a short ingredient list and a quick rest, you’ll have fresh, warm tortillas ready to wrap just about anything worth eating.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| all-purpose flour | 346g (2½ cups) |
| fine sea salt | 6g (1 tsp) |
| baking powder | 6g (1½ tsp) |
| lard, vegetable shortening, or vegetable oil | 33g (3 tbsp) |
| warm water (120°F / 49°C) | 189ml (¾ cup + 1 tbsp) |
| Items |
|---|
| large mixing bowl |
| whisk |
| scale or measuring cups/spoons |
| rolling pin or tortilla press |
| cast iron skillet |
| tortilla warmer or two clean towels |
Recipe
Section titled “Recipe”-
Mix dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder. Add the fat and work it in with your hands until the mixture resembles a coarse, cornmeal-like texture.
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Add water: Gradually pour in the warm water and mix until the dough comes together into a shaggy mass.
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Knead: Turn the dough out onto a lightly floured surface and knead until smooth and cohesive.
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Rest and divide: Cover the dough and let it rest for 10 minutes. Divide into 16 even pieces (~35g each) and roll each into a ball.
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Roll out: Flatten each ball to about ⅛-inch thickness using a rolling pin or tortilla press.
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Cook: Heat a dry cast iron skillet over medium-high heat. Cook each tortilla until it begins to puff and the underside has light char spots, then flip and cook the other side until done.
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Store: Stack finished tortillas in a tortilla warmer or wrapped in two clean towels to keep them soft and warm until ready to serve.