5 Ingredient Homemade Flour Tortillas

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Fine Sea Salt (fine texture)
• 1.5 teaspoons Baking Powder (double‑acting)
• 3 tablespoons Lard (rendered pork fat; can substitute vegetable oil or shortening)
• 189 ml Warm Water (warm to the touch, not hot)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together 2.5 cups sifted all‑purpose flour, 1 tsp fine sea salt, and 1.5 tsp baking powder until evenly distributed.

   Time: PT2M

2. Incorporate Lard

   Add 3 tbsp lard to the flour mixture. Using your fingertips, rub the lard into the flour until the texture resembles coarse cornmeal.

   Time: PT2M

3. Add Warm Water and Form Dough

   Pour 189 ml warm water into the bowl and stir with a fork or hand until the dough comes together.

   Time: PT2M

4. Knead the Dough

   Turn the dough onto a lightly floured work surface and knead for about 3 minutes, until smooth, elastic, and no dry flour remains.

   Time: PT3M

5. Rest the Dough

   Cover the dough with a damp kitchen towel and let it rest for 10 minutes.

   Time: PT10M

6. Divide and Ball the Dough

   Divide the rested dough into 16 equal pieces (about 35 g each). Roll each piece into a smooth ball.

   Time: PT5M

7. Preheat Skillet

   Place a cast‑iron skillet over medium‑high heat. Heat until the surface reaches roughly 500 °F (260 °C).

   Time: PT5M

   Temperature: 500°F

8. Roll Out Tortillas

   Lightly flour a work surface and each dough ball. Flatten with your palm, then use a rolling pin to roll each ball into a 1/8‑inch‑thick circle. Rotate the dough a quarter turn between rolls to keep it even.

   Time: PT30M

9. Cook Tortillas

   Place a rolled tortilla onto the hot skillet. Cook for about 30 seconds, then flip and cook another 30 seconds until light char marks appear on both sides and the tortilla is cooked through.

   Time: PT16M

   Temperature: 500°F

10. Keep Warm

    Transfer each finished tortilla to a tortilla warmer or a folded towel. Optionally keep the stack in a low oven (≈200°F) while you finish the batch.

    Time: PT0M

Nutrition Facts

Calories

70

Protein

2g

Carbohydrates

12g

Fat

2g

Fiber

1g