Basic Ingredients
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2 cups all-purpose flour
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1/2 tsp salt
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1/2 tsp baking powder
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2–3 tbsp lard, shortening, or vegetable oil
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3/4 cup warm water (adjust as needed)
Instructions
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Mix dry ingredients:
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In a bowl, combine flour, salt, and baking powder.
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Add fat:
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Mix in lard or oil until the mixture resembles coarse crumbs.
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Add water and knead:
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Gradually add warm water and knead until a smooth, elastic dough forms (about 5–8 minutes).
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Cover and let rest for 20–30 minutes.
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Divide and roll:
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Divide dough into 8–10 equal balls.
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Roll each ball into a thin circle (6–8 inches).
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Cook:
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Heat a dry skillet or griddle over medium-high heat.
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Cook each tortilla 1–2 minutes per side, until brown spots appear and it puffs slightly.
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Serve:
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Keep warm in a clean towel.
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Use immediately for tacos, burritos, quesadillas, or wraps.
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Tips
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Resting the dough helps make tortillas soft and pliable.
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Use a hot skillet for quick cooking and nice browning.
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For extra flavor, try adding a small pinch of sugar or a teaspoon of milk powder.
If you want, I can also give you a super soft, restaurant-style flour tortilla recipe that stays flexible for wraps and enchiladas. It’s a game-changer compared to standard homemade versions. Do you want me to?
