I’ve been wanting to try making homemade flour tortillas for a long time! This week is the start of Lent, so I’m posting a fish taco recipe in homage to the Lenten tradition of meatless Fridays–that gave me the perfect excuse to just bite the bullet and try tortillas!
And you know what? They were actually quite easy to do! I was afraid that they would be finicky. That I’d roll them thin and then they would tear when I tried to transfer them to the pan. That I’d burn them or not be able to tell when to flip them over.
I shouldn’t have worried. The dough was quite elastic and held together without tearing. The tortillas started to puff up in places as they cooked, letting me know it was almost time to flip them over. . . the only issue I had was letting my cast iron skillet get a little too hot initially–the first 2 came out great but then the 3rd one was iffy. I turned down the heat a tad, waited a few minutes and we were fine.
I’m so glad I tried this recipe. It’s very easy and they are inexpensive to make. It also means I can put burritos and enchiladas on the menu without worrying about buying tortillas–I can always whip up some of my own!
- 3 C Flour (or more as needed)
- 1 tsp Salt
- 2 tsp Baking Powder
- 1/2 C lard
- 1 - 1 1/2 C Warm Water
- -Mix flour, salt and baking powder in a large bowl
- -Work lard into the flour mixture until it resembles a coarse cornmeal. (I just use my hands)
- -Add 1 C water, mixing gently with a fork until it starts to clump up, and eventually sticks together. You may need to use additional water.
- -Turn dough out of bowl onto a flour surface and knead for several minutes until it forms a nice ball. (I had to keep sprinkling the counter with flour to keep it from sticking)
- -Cover with a cloth and let rest for 15-20 minutes.
- -Heat cast iron skillet on medium
- -Take a golf ball sized piece of dough
- -Roll in flour
- -Place on floured counter and roll it into a very thin circle. I reposition the dough several times by picking it up and giving it a 1/4 turn to get more of a "circle"
- -Cook Tortilla in dry hot skillet for 1-2 minutes per side.
- -Tortilla should not look doughy when done.
Note: You could always use shortening instead of lard.