Griddle Flour Tortillas from Scratch - You seriously need to make these!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Salt
• 0.33 cup Beef Tallow (softened, cut into small pieces)
• 0.67 cup Hot Water (about two‑thirds cup, hot but not boiling (≈150°F/65°C))
• 1 tablespoon Additional Flour (for dusting) (optional, to prevent sticking while rolling)

Instructions

1. Gather Ingredients and Equipment

   Measure out 2 cups flour, 2 teaspoons salt, 1/3 cup beef tallow, and 2/3 cup hot water. Set out bowl, rolling pin, griddle, and a clean kitchen towel.

   Time: PT5M

2. Combine Dry Ingredients

   Place the flour and salt into the mixing bowl and whisk to distribute evenly.

   Time: PT2M

3. Incorporate Beef Tallow

   Add the softened beef tallow pieces to the flour mixture. Using your fingers or a pastry cutter, rub the tallow into the flour until the mixture resembles coarse crumbs.

   Time: PT3M

4. Add Hot Water and Form Dough

   Pour the hot water gradually into the bowl, stirring with a wooden spoon until a sticky dough forms. If the dough feels too dry, add a little more water; if too wet, sprinkle a tablespoon of flour.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured surface (or keep in the bowl) and knead for 5‑7 minutes until smooth and elastic. The dough should no longer stick to your hands.

   Time: PT7M

6. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15‑20 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT20M

7. Divide and Shape Balls

   Portion the rested dough into 12 equal pieces (about the size of a golf ball). Roll each piece between your palms to form smooth balls.

   Time: PT5M

8. Roll Out Tortillas

   Lightly coat your hands with a little beef tallow, then flatten each ball with the rolling pin. Start in the center and roll outward, keeping the shape as round as possible. Aim for a thickness of about 1‑2 mm.

   Time: PT10M

9. Preheat the Griddle

   Heat the flat‑top griddle over medium‑low heat until it reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Cook the Tortillas

    Place one tortilla on the hot griddle. Cook for 30‑45 seconds until bubbles form and the surface looks dry, then flip and cook another 30‑45 seconds until light brown spots appear. Transfer to a plate and cover with a towel. Repeat with remaining tortillas.

    Time: PT12M

    Temperature: 350°F

11. Keep Warm and Serve

    Stack cooked tortillas on a plate and cover with a clean kitchen towel to retain heat and softness. Serve immediately plain, with butter, or as a base for tacos, fajitas, etc.

    Time: PT5M

12. Clean Up

    Wash the mixing bowl, rolling pin, spatula, and any other utensils. Wipe the griddle with a paper towel and a light coat of oil.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

18 g

Fat

4 g

Fiber

1 g