Ingredients
Method
- Combine flour, salt, and baking powder in a large bowl.
- Add the oil, melted butter, or lard and the warm water.
- Mix until a shaggy dough forms.
- Knead for 3–5 minutes, until the dough is relatively smooth and soft.
- Cover and allow the dough to rest for 20–30 minutes.
- If using fresh-milled flour, wait until after this resting period before deciding whether the dough needs additional flour.
- Divide the dough into 10–12 equal pieces and roll each into a ball.
- Roll each ball very thin, approximately 7–8 inches across.
- Heat a dry skillet over medium-high heat.
- Cook each tortilla for approximately 30–45 seconds on the first side, until bubbles begin forming and browned spots appear.
- Flip and cook another 20–30 seconds.
- Transfer immediately to a clean kitchen towel and keep covered while cooking the remaining tortillas.
Notes
Fresh-milled flour: Fresh flour continues absorbing water while the dough rests. Resist adding additional flour immediately if the dough seems sticky. Give it 20–30 minutes to hydrate first, then adjust if necessary.
Water: Think of the 1 cup as a starting point rather than an absolute when using freshly milled flour. Hydration can vary depending on your wheat.
Don't overcook: Too much skillet time will dry the tortillas out and make them less flexible.
For enchiladas: Keep freshly cooked tortillas covered so they remain soft enough to roll easily.