Homemade Flour Tortillas

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 6 tablespoons Shortening (can substitute with lard or butter)
• 1.5 teaspoons Baking Powder (leavening agent)
• 2 teaspoons Salt (adjust to taste)
• 2 cups Hot Water (about 110°F (43°C))
• 1 tablespoon Vegetable Oil (for greasing dough and bowl)
• 0.25 cup Extra All-Purpose Flour (for dusting) (lightly dust work surface)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the 4 cups of all‑purpose flour, 1½ teaspoons of baking powder, and 2 teaspoons of salt until evenly distributed.

   Time: PT5M

2. Incorporate Shortening

   Add the 6 tablespoons of shortening to the flour mixture. Using clean hands, crumble and rub the shortening into the flour until the mixture resembles coarse sand.

   Time: PT3M

3. Add Hot Water

   Gradually pour the 2 cups of hot water (about 110°F) into the bowl while stirring with a fork or spatula. Mix until a sticky dough forms.

   Time: PT2M

4. Knead the Dough

   Transfer the dough onto a clean countertop and knead for about 5 minutes until smooth, elastic, and no dry flour remains.

   Time: PT5M

5. Rest the Dough

   Lightly coat the dough with a bit of vegetable oil, place it back in the bowl, cover tightly with plastic wrap or a damp kitchen towel, and let it rest for 20 minutes at room temperature.

   Time: PT20M

   Temperature: room temperature

6. Divide into Balls

   After resting, divide the dough into 12 equal portions (about the size of a golf ball). Keep the balls covered with a towel to prevent drying out.

   Time: PT5M

7. Roll Out Tortillas

   On a lightly floured surface, roll each ball into a thin circle, rotating the dough as you roll. The tortilla is ready when you can see through it in the center.

   Time: PT5M

8. Preheat Comal

   Place the comal or skillet over medium heat (≈350°F) and let it warm for 2 minutes.

   Time: PT2M

   Temperature: medium heat

9. Cook First Side

   Lay the rolled tortilla onto the hot comal. Cook until bubbles form and the surface blisters, about 30 seconds.

   Time: PT30S

   Temperature: medium heat

10. Flip and Finish

    Flip the tortilla and cook the other side for another 10 seconds, just until light brown spots appear.

    Time: PT10S

    Temperature: medium heat

11. Keep Warm

    Transfer the cooked tortilla to a plate and cover with a clean kitchen towel. Repeat with remaining dough, keeping finished tortillas under the towel to stay soft.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

3 g

Fiber

1 g