Hallelujah! I found the best, most authentic tasting, not to mention easiest flour tortilla recipe out there. What makes it even more amazing is that the dough is very forgiving and really easy to roll out. Recipes that call for milk, baking powder or oil cannot come close to the awesomeness of shortening (or lard), sorry! I used this non- hydrogenated vegetable shortening instead of Crisco.
Last night I made chimichangas, which my family loved – but the star of the meal was definitely the tortillas. The batch I made didn’t last long – in fact, my son requested a wrap for his lunch using the last one 😉 I made another batch today that is half white whole wheat, half all-purpose flour in an attempt to redeem these a little. They are still as pliable and soft as the all white flour tortillas and just as tasty! Thanks for reading, enjoy! 🙂
Flour Tortillas – adapted from The Urban Spork
- 2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
- 3/4 teaspoon salt
- 3/4 cup very warm tap water
Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.