- 6 cups flour - all purpose white
- 2 tsp salt
- 2 tsp baking powder
- ⅔ cup lard (recommended) or olive oil
- 2 cups warm water - 100-105°
Using Lard without Mixer (recommended)
- Combine flour, salt, and baking powder in large bowl, whisk to blend.
- Add lard to bowl, and using clean (or gloved) hands, "squish" the flour mixture into the lard repeatedly until it resembled coarse crumbs (I like to take handfuls of the flour/lard and rub my hands together, it does a great job breaking up the lard into the flour).
- Pour warm water into bowl and mix by hand until well incorporated, then turn out onto lightly floured surface and knead until dough ball is smooth. Instructions continue in "Now that it's dough" below...
Using Olive Oil with Countertop Mixer
- Combine flour, salt, and baking powder in a counter top mixer, stir to combine.
- Turn mixer on and add oil and water, let run until dough comes together and forms a ball, then mix for another minute just until smooth; approximately 1-2 minutes. Turn dough out onto lightly floured surface.
Now that it's dough....
- Divide dough into 32 equal portions* (see note), forming each into a smooth ball. Let balls rest on the counter, covered with a clean tea towel, for 20-60 minutes. If the dough ball keeps trying to shrink when you try to roll it out, let them rest for another 15 minutes. The longer they rest, the easier they'll roll out, but don't let them sit so long that they dry out.
- After resting, roll out each dough ball.
- You're going to be rolling them very, very thin - so that they are almost transparent. Use enough extra flour so the dough doesn't stick to the rolling pin.**
- Heat a 10-12" nonstick pan over medium high heat (adjust as necessary). Place one raw tortilla in pan and let cook for 15-30 seconds, until bubbly, then flip over and let cook for another ~10 seconds.
- You want the "bubble spots" lightly brown within that first 15-30 seconds, otherwise they'll overcook and be tough and chewy.
- Remove from pan and serve warm, or allow to cool for a few minutes and quickly store in a gallon/large zip lock bag for up to a week in the fridge. Makes approximately 32, 8-9" tortillas.