Unleavened Bread Recipe - The Classic Flour Tortilla

Yield: 8 tortillas

Whether you’re cooking up burritos, tacos, or enchiladas, store bought tortillas will never compare to the ones you make at home. Don’t be frightened by the lard in this recipe. That’s where all the flavor comes from. And its lower in hydrogenated fats than vegetable shortening, so you can rest assured that you’re serving your family a healthier Mexican meal!

2 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup lard
3/4 cup water, lukewarm

Combine all the ingredients in a mixing bowl and stir until they come together in a rough ball. Turn the dough out onto a lightly floured surface and knead for a few minutes. Thorough gluten development here isn’t necessary. Wrap the dough in plastic and set aside to rest for at least half an hour.

Divide the dough into 8 equal pieces. Cover or wrap the pieces and let rest for at least another half an hour. When it’s time to make the tortillas, either flatten the dough balls in a tortilla press or roll out between two pieces of waxed paper that have been lightly sprayed with cooking oil. You want to get your tortillas as thin as possible. They should end up being about 10-inches in diameter.

Heat a nonstick skillet on the stove over medium high heat. When hot, cook the tortillas until lightly browned on both sides (about 40 seconds to 1 minute each). Cool on a wire rack. Use or serve immediately.

To store, wrap the tortillas in plastic and leave at room temperature. If storing for longer than 2 days, freezing is ideal. Refrigerator storage is fine as long as you reheat the tortillas before using.