Flour Tortillas

Ingredients

• 2 cup all-purpose flour
• 1 tsp kosher salt
• 1/4 cup lard
• 3/4 cup cold water

Method

Mix 280g flour with 5g salt in a food processor, then pulse in 60g lard until the mixture resembles coarse breadcrumbs. This fat distribution is critical — fat-as-flavour-carrier ensures even richness and tender crumb, whilst the mechanical action stops you overworking the gluten. Add 180ml cold water in two stages, pulsing between additions. Stop as soon as the dough comes together; you want a shaggy mass, not a smooth ball. The dough will look loose.

Turn onto a lightly floured surface and knead for one minute only — just enough to unify it. Overworking develops gluten unnecessarily and makes the tortillas tough. Wrap in a damp cloth and rest for 10 minutes. This brief rest allows the flour to fully hydrate and relaxes the gluten so the dough becomes extensible without snapping back.

Divide into 10 equal pieces (roughly 50g each), roll each into a tight ball, and rest again under a cloth for 15 minutes. This second dough-rest is essential: it means you'll roll the tortillas thinner without them shrinking or tearing as they cook.

Heat a dry cast-iron skillet over medium-high heat until a droplet of water skitters across the surface. Pat a dough ball into a rough disc, then roll to roughly 20cm diameter — thin enough that you see your hand through it. Lay it flat on the screaming-hot pan. You'll see steam rise and the surface bubble aggressively within 30 seconds. This is the pan-flatbread technique at work: the dry heat and sudden moisture create pockets that puff slightly, giving you structure without yeast. When the base shows light-brown spots — roughly 90 seconds — flip. Cook the other side until mottled and pliable, another 60 seconds. The tortilla should still be soft, not crisp.

Stack on a plate and cover with a cloth immediately. The residual steam keeps them supple. Serve warm or wrap tightly once cooled. They'll hold for two days.