Basic Flour Tortillas
Chef Jeffrey Merry, Boston Division
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- ½ cup lard/bacon fat
- Stir ingredients with optional flavorings below. Knead by hand until ingredients come together in a ball (Note: You may need to add a touch more water if dough is too dry). Set aside to rest for 30 minutes to 45 minutes, covering tightly with plastic wrap.
- To form tortillas, cut off 2-inch pieces and roll into balls. To press, take wax paper, or plastic wrap, place ball in center, top with another piece of wax paper, place in tortilla press (or use a rolling pin), close and press until flat. Repeat 2 to 3 times for flatter tortillas.
- Heat a cast-iron skillet over medium-high heat (you can use a non-stick pan or on the flat top as well), and cook tortillas until they begin to bubble slightly, about 2 minutes on each side.
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