Homemade Wheat Tortillas
Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. This recipe is for the wheat flour variety; see Corn Tortilla for the masa version..
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)
In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
Add enough warm water to make a soft but not sticky dough.
Turn out onto a lightly-floured board and knead for 5 minutes.
5 minutes
Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.
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.
Heat a large heavy skillet over medium high heat.
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)
1 minute
Remove from the skillet and keep warm in cloth towel.