Simple Tortillas

This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.

From kingarthur

Ingredients

• 298g AP Flour – plus additional as needed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 57g lard (traditional); or butter; or 48g shortening; or 50g vegetable oil
• 198g to 227g hot tap water (about 110°F to 120°F)

Directions

1. To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt.
2. Add the lard (or butter, or shortening; if you’re using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.
3. Pour in the lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.
4. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
5. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn’t dry out.
6. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.
7. Working with one piece of dough at a time, roll into a round about 8″ in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.

Yield: eight 8″ tortillas.