- 3 cups all-purpose flour
- 1 ¼ teaspoon salt
- ¾ teaspoon baking powder
- ⅓ cup oil (or solid fat like butter, lard, or shortening)
- 1 cup hot water
- Add the flour, salt, and baking powder to a large mixing bowl. Whisk to combine.
- If using oil, mix oil and hot water together then stir mixture into flour. Mix with a wooden spoon, and bring dough together into a shaggy ball. If the dough seems too dry, add a tablespoon or two of hot water.
- If using a solid fat like lard, use your pastry cutter or your fingers to mix the fat into flour until you have a mixture that is the texture of coarse crumbs. Stir in the hot water and bring dough together into a shaggy ball.
- Turn dough onto lightly-flour surface and knead for about 20 turns, or until the dough is smoother and less sticky. If dough seems too sticky, add in a little extra flour as you knead. Don’t over-knead or you will have tough tortillas.
- Divide dough into evenly-sized balls. Divide into 16 balls for small, taco-sized tortillas. Divide into 12 balls for medium tortillas, or 8 balls for larger tortillas. Cover dough balls with a lint-free towel and allow to rest for 30 minutes.
- Heat a cast iron skillet over medium heat until hot.
- While the skillet is heating, roll out 2 or 3 of your dough balls into thin tortillas. Dust with a little flour if needed, and flip and rotate the dough as necessary to achieve a round-ish shape.
- Place tortilla in the ungreased hot skillet, and cook for 30 seconds per side. Place cooked tortillas onto a plate and cover with a towel to keep warm as you cook remaining tortillas.
- Prep Time: 45 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Uncategorized